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Permanent URI for this communityhttps://axces.info/handle/10.18687/46
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Item Planchas biodegradables a base de almidón de Pituca y cáscara de Cacao: Características físico-mecánicas y degradabilidad(LACCEI Inc., 2021-07) Tantarico Huaman, Jeferson; Rojas, Meliza Lindsay; Pagador, Sandra; Vega Anticona, Alexander; Lescano Bocanegra, Leslie; Sánchez-González, Jesús A.; Linares Luján, Guillermo AlbertoResumen- En el presente estudio se elaboró planchas biodegradables a base de almidón de pituca con sustitución parcial por harina de cáscara de cacao. Las planchas se procesaron empleando diferentes formulaciones de cáscara de cacao (0% - 15%, p/p) después se evaluaron sus características físico-mecánicas (humedad, color, densidad, capacidad de absorción de agua y resistencia mecánica) y de degradación. La sustitución de almidón de pituca por cáscara de cacao generó un color marrón con menor luminosidad, y capacidad de absorción de agua, comparados con el control. Se encontró que, al agregar más fibra, disminuye la densidad y humedad. Además, la formulación con 10% de sustitución presentó mayor resistencia mecánica. Finalmente, las planchas presentaron baja tasa de degradación por microorganismos y hongos en un periodo de 40 días, sin embargo, empleando los tratamientos de sustitución se obtuvo un incremento de hasta 9% en el porcentaje de degradación. Se recomienda aplicar las planchas para elaborar bandejas y estudiar su aplicación en el almacenamiento de frutas y/o vegetales.Item Ultrasound technology: effect of processing conditions and material on cavitation level(LACCEI Inc., 2021-07) Rojas, Meliza Lindsay; Miano, Alberto ClaudioUltrasound technology has been widely studied for its application in food area in order to improve different processes and properties of food. The most used form of application is by immersing the product in a medium placed directly or by using containers. During the ultrasound application, different conditions such as powers, media for the transmission of waves, container materials, or pressure levels have been applied. However, it has not yet been described how these conditions impact the level of acoustic cavitation. In this work, by using an ultrasound bath with 40 kHz and power levels (30% - 100%), the effect of the position of beakers, their type of material (plastic and glass), the type of medium (water and ethanol) and pressure (atmospheric and vacuum), in the acoustic cavitation level was studied. As results, the acoustic cavitation level increased as the power level increased. The position in the transducers allowed a higher level of acoustic cavitation, while the influence of the type of material in the acoustic cavitation depended on the power level. At 100% power, the acoustic cavitation decreased by more than 14% when using containers of glass, while, at 30% power level, cavitation highly increased compared to plastic containers. Regarding the medium type, at high power levels (>70%), the acoustic cavitation in water was greater than in ethanol. However, it remained similar at low power level (30%). Finally, when vacuum was used, cavitation decreased in both media, but the level of reduction was greater when the medium was water. In conclusion, the different processing conditions showed a significant impact on the level of acoustic cavitation. This must be considered when the ultrasound technology is applied since the observed effects in food will depend on this.Item Study of the rehydration kinetics of nixtamalized corn by using two nixtamalization methods(LACCEI Inc., 2021-07) Sánchez-González, Jesús; Rojas, Meliza Lindsay; Linares, Guillermo; Lescano, Leslie; Vega Anticona, Alexander; Chávez Novoa, DannyThe present work aimed to study the rehydration kinetics of previously nixtamalized and dried corn. Nixtamalization was carried out by two methods: using wood ash (classical method) and using calcium hydroxide (Ca(OH)2) (traditional method), after the samples were sun-dried. The rehydration kinetics was described using six mathematical models (Fick, Peleg, Weibull, Page, Ibarz et al. and first-order model) in which the possible interpretation of its parameters and the goodness of fit was evaluated. As results, it was obtained that the nixtamalization with wood ash obtained better rehydration properties. The kinetic parameters values of all the used models showed that the rehydration in this treatment was the fastest. In addition, this treatment also reached a high moisture content (49.22 ± 2.10% w.b.) compared to other treatments (Control and Ca(OH)2). The evaluation of the models fit suggests that the first-order model is not adequate to describe the rehydration in any treatment here evaluated, while Fick is suitable to describe the rehydration of Control samples (without treatment), and the models such as Page, Peleg or Weibull are suitable for describing rehydration in samples processed by nixtamalization, especially with ash.Item Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour(LACCEI Inc., 2021-07) García Bartra, Sweeney Kahomy; Lescano, Leslie; Linares Luján, Guillermo Alberto; Sánchez-González, Jesús A.; Rojas, Meliza Lindsay; Pagador, SandraCushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it has beneficial functional and nutritional characteristics. In the present study, cushuro is proposed as an alternative to improve a traditional and highly consumed product such as gummies, in addition to using blueberry (Vaccinium myrtillus Var. Biloxi) pulp. For this, partial substitutions of unflavored gelatin for cushuro flour were performed at 35% (T1), 45% (T2), 55% (T3). As a result, it was obtained that the higher the percentage of cushuro used, the protein and carbohydrate content increased reaching values of 3.85 ± 0.03 % and 91.58 ± 0.64% in dry basis, and the fat content decreased until 4.13 ± 1.15% in dry basis. On the other hand, by using cushuro flour and blueberry pulp, the antioxidant capacity of the gummies was increased (reaching > 60% inhibition of the DPPH radical). Finally, changes in the texture and color of the gummies were found by using cushuro flour. In conclusion, the use of raw materials little-explored can present a great alternative to improve the quality of traditional gummies.Item Análisis del perfil de textura del queso mantecoso comercial(LACCEI Inc., 2021-07) Sánchez-González, Jesús; Rojas, Meliza Lindsay; Linares, Guillermo; Lescano, Leslie; Pagador, Sandra; Chávez Novoa, Danny; Villalobos Araujo, Ana PaulaEl objetivo del presente trabajo fue determinar el Perfil de Textura del queso mantecoso comercial, para lo cual se eligieron cuatro marcas: CEFOP, El Andino, Huacariz y Chugur. El Análisis del Perfil de Textura de los quesos procesados se determinó haciendo uso del texturómetro TA.HDPlus con una celda de carga de 5 kg. Los parámetros texturales incluyeron dureza, adhesividad, elasticidad, cohesividad y gomosidad. En los quesos envasados al vacío, el parámetro que no mostro diferencia significativa fue la elasticidad; mientras que en los quesos envasados a la presión atmosférica, el parámetro similar fue la adhesividad. El queso mantecoso presentó menor dureza, elasticidad y cohesividad que otros quesos comerciales madurados como Cheddar, Gouda y Emmental. Sin embargo, también mostró dureza y adhesividad superiores a los quesos untables y al queso Camembert.Item Cut orientation and drying temperature effect on drying and rehydration kinetics of yacon (Smallanthus sonchifolius)(LACCEI Inc., 2021-07) De Los Santos Pazos, Lester Gleyser; Chávez Novoa, Danny; Vega Anticona, Alexander; Linares, Guillermo; Sánchez-González, Jesús; Miano, Alberto Claudio; Rojas, Meliza LindsayYacon (Smallanthus sonchifolius) is commonly consumed fresh and is known for its nutritional and functional properties, however, this raw material still needs an added value that allows greater stability and availability. Against this, drying is a good processing alternative. This study aimed to evaluate for the first time the influence of temperature and the orientation of cut on drying and rehydration behavior of Yacon cylinders with longitudinal (L) and transversal (T) cut. Drying was performed at 50 and 60 °C and rehydration was performed with water at 30 °C. Drying and rehydration kinetics were described by the Page and Peleg models, respectively. As results, the effects of drying temperature are greater than the effects of the type of cut. The Page’s model parameters indicated that the treatment with T cut dried at 60 °C was the treatment that dehydrated fast, while the water transfer during the process followed a super-diffusive mechanism. Regarding rehydration, the kinetics of water gain indicate that there was no difference between the rate of water gain among the treatments. However, the T cut samples dried at 50 °C presented a lower amount of water gained at the end of rehydration. In conclusion, the present work demonstrates the influence of temperature on accelerating water transfer as well as the non-isotropicity of food matrices. In addition, drying is presented as a good alternative for the processing of yacon, either in snacks or for subsequent processes such as making flour.Item Coverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processed(LACCEI Inc., 2020-07) Zavaleta, Magaly; Echeverría, Carlos; León-Vargas, Jackeline; Lescano Bocanegra, Leslie; Sánchez-González, Jesús; Linares Luján, Guillermo; Rojas, Meliza LindsayThe use of edible coverage represents one of the important methods used to preserve the quality of minimally processed products. The aim of this research was to determine the effect of chitosan and essential cinnamon oil coverage in the phenolic content, antioxidant capacity, mould and yeast count, and general acceptability in minimally processed strawberry along 16 days of refrigerated storage at 10 °C, in order to improve the conservation and characteristics of minimally processed strawberry var. aroma. In this experiment a response surface methodology using a Central Composite Rotational Design (CCRD) was carried out; the variable ranges used were 0.7 – 2% (Chitosan) and 0.02 – 0.1% (cinnamon essential oil). As results, it was found that the significant variable (p<0.05) was cinnamon essential oil for both phenols content and antioxidant capacity. For these characteristics, a concentration of 0.1% cinnamon essential oil was the most effective. The antioxidant capacity and phenolic contents showed an increase during the first 7 days of storage, decreasing after that for all treatments. It was also found that both independent variables significantly influence (p<0.05) in the decrease of microbial load being the optimal range of chitosan (1.33-1.71%) and cinnamon essential oil (0.056-0.087%). In addition, the use of coverage of chitosan and cinnamon essential oil does not negatively affect the sensory acceptability and helps to maintain the shelf life of minimally processed strawberry.Item Osmotic dehydration effects on mass transfer kinetics and characteristics of fried banana (Musa balbisiana) chips(LACCEI Inc., 2020-07) Polo Ruiz, Gustavo; Murga Mendoza, Sheyla; Obando Amaya, Karol; Lescano, Leslie; Linares Luján, Guillermo; Sanchez-Gonzalez, Jesús; Rojas, Meliza LindsayThis study evaluated the osmotic dehydration (OD) treatments (using sucrose at 60 °Brix and a solution of salt 1.5% (m/m) with sucrose at 45 °Brix) in banana slices. The effects on the mass transfer kinetics (water loss and solids gain) were evaluated and described using the Page, Weibull, Peleg, Azuara, and Lewis mathematical models. Besides, the effect of OD on fat content, instrumental colour, and sensorial attributes was assessed after the frying process. The results showed that water loss occurs firstly and more quickly than solids gain. At the end of OD, the highest water loses (0.31 g water/g sample) and solids gain (0.42 g solid/g sample) were reached using sucrose OD treatment. The water loss and solid gain behaviour were described not only by the kinetics parameters but also by equilibrium parameters values of mathematical models. Furthermore, after frying, the Control samples presented a fat content of 15.5 ± 0.3%, where the moisture reduction during OD allowed to obtain fried samples with lower fat content (9.8 ± 0.3%), as well as, their instrumental colour was significantly affected mainly decreasing the lightness. Regarding sensorial attributes of fried chips, it was preferred the colour and flavour of samples with sucrose OD treatment, however, the Control samples obtained the best scores in texture attribute. Therefore, it was demonstrated that mass transfer of water and solid during osmotic dehydration treatments did not occur similarly and there were influenced by the concentration and type of osmotic solution. In addition, the modifications in structure and composition during osmotic treatments allowed to obtain a low-fat product with good sensorial attributes.Item Pre-treatments applied to rice husk enzymatic hydrolysis: effect on structure, lignocellulosic components, and glucose production kinetics(LACCEI Inc., 2020-07) Linares Luján, Guillermo; Rojas, Meliza Lindsay; Sánchez-González, Jesús A.; Lescano Bocanegra, Leslie; Pagador Flores, Sandra; Aredo, FernandoFreezing (-20 °C, 12h) and alkaline (NaOH 8%) pre-treatments were applied individually and combined in rice husk (Oryza sativa L.) before their hydrolysis with cellulase (EC: 3.2.1.4.). The effects on structural modifications, lignin content, cellulose, hemicellulose content and glucose production were evaluated. In addition, the glucose production kinetics were described by using the Peleg model. The homogenous rice husk (1 g) with and without pre-treatments was hydrolysed with 150 U of Cellulase in 10 ml of acetate for 60 h (37 °C, pH 5.5, 100 rpm). As results, the SEM images evidenced porous microstructures with less agglomeration generated by all pre-treatments, which were intensified by the combined pre-treatment. This pre-treatment allowed to obtain higher cellulose (62.51 ± 0.3 %) content. Besides, the glucose content after pre-treatments increased. The Peleg model parameters from glucose production kinetics during enzymatic hydrolysis were related to initial glucose content (G0), glucose production rate (1/k1) and maximum glucose yield (1/k2). After enzymatic hydrolysis process, compared to control glucose yield (0.359 ± 0.002 g G/g rice husk), this was 27%, 71% and 88% higher for freezing, alkaline and combined pre-treatments respectively.Item Lignocellulosic agroindustrial waste in Peru: potential for bioethanol, energy, and reduction of CO2 emission(LACCEI Inc., 2020-07) Retto-Hernandez, Patricia; Rojas, Meliza Lindsay; Lescano, Leslie; Sánchez-González, Jesús; Linares Luján, GuillermoThe residues from agricultural and agroindustrial activities are not adequately valorised and at best they are destined for animal consumption or else they are inadequately disposed of. The objective of the present work was to present alternatives to valorise, estimate, report, and highlight the energy potential of second-generation bioethanol production using lignocellulosic waste from the most important crops in Peru. The biomass considered in this study was from the harvest and processing of sugarcane, rice, banana, yellow corn, oil palm and asparagus. It was determined that the annual lignocellulosic biomass availability is a mean of ~22 million tons, from which, 33.03% correspond to banana waste, 28.56% correspond to sugarcane waste. The potential of bioethanol production and energy generation was obtained using a theory conversion of cellulose, hemicellulose of each biomass. It was calculated 3.51 million tons of bioethanol/year, which total energy corresponds to 2.16 million toe/year with an electric energy potential of 8.81 GWh/year. This quantity could be enough to supply 9.11% and the total national energy demand and 0.02% of the electric energy demand, besides, it could help reduce in about 19.86% the CO2 emissions.