@limentech, Ciencia y Tecnología Alimentaria
type: channel
description: The scientific journal @LIMENTECH, affiliated with the Department of Food at the Faculty of Engineering and Architecture of the University of Pamplona, dedicated to Food Science and Technology, focuses on the processes of conservation, transformation, storage, transportation, and commercialization of agri-food products. Its main objective is the design of products and processes to ensure food quality and safety through sustainable and environmentally respectful operations. We appreciate the trust in the journal and its team. For additional inquiries, the contact email is revista.alimentech@unipamplona.edu.co. Indexing: Latindex, Publindex, MIAR, REDIB, EBSCO, others. Frequency: Biannual. Print ISSN: 2711-3035, Online ISSN: 1692-7125 Publindex Category: C
publisher: Universidad de Pamplona
language: en
publication name: @limentech, Ciencia y Tecnología Alimentaria
issn: 1692-7125
items: Preparation of a granola-type functional food with cricket flour: physicochemical, microbiological and sensory properties
items: Influence of three different strains of yeasts on the microbiological and physicochemical profile in the production of a watermelon liqueur (Citrullus lanatus).
items: Design of a plant for pineapple (Ananas comosus) jam production: Analysis of critical location factors, digital modeling and regulatory requirements in Colombia
items: Effect of temperature on the viscous flow properties of Mamey Sapote Pulp. (Pouteria Ssapota)
items: Sensory and nutritional characterization of allagoptera leucocalyx
items: Selection of applicants to create a panel of expert evaluators for cocoa liquor evaluation: Phase I
items: Antioxidant effect of polyphenols present in coffee husks (coffea arabica) on oxidized frying oils
items: Development of ergogenic aid with the addition of probiotic strains and zinc for endurance athletes
items: Metaproteomics applied to milk and cheese: Methodological advances and perspectives in dairy microbiome characterization
items: Food Safety And Sanitary Control In Street Food Fast Food Establishments In Ibague, Colombia
items: Risk of eating disorders In university students Who attend The gym
items: Application of guar gum- based edible coating to improve chilling tolerance of tomato chonto (solanum lycopersicum) during storage
items: Functional and antioxidant activity assessment of a kiwi (actinidia deliciosa) and chontaduro (bactris gasipaes) sweet snack with guar gum and xantán
items: Nutritional and sensory validation of allergen-free Vegetable porridge for children under two years
items: Development of a multifunctional additive for the production of Frankfurters: basics and practical results
items: Influence of working conditions on overweight prevalence among taxi drivers in Cali, Colombia
items: Optimization of acetic acid Yield by gluconobacter oxydans using a Box-Behnken design
items: Plant species with antioxidant potential in processed meat product innovation: a review
items: Evaluation of the yield of fermented cocoa (Theobroma cacao L) beans by spray drying
items: Quality Of Sausage Incorporated With Chicken Liver As A Source Of Iron
items: Analysis of meteorological and hydrological drought events in the “La Lejía” stream in the municipality of Durania, Norte de Santander.
items: Types Of Packaging And Sterilization Times In The Physicochemical And Microbiological Effect For Pichagua In Canned Olive Oil
items: Development Of A Polylactic Acid (PLA) Film With A Cinnamaldehyde Beta Cyclodextrin Complex For Packaged Cape Gooseberry (Physalis peruviana L.)
items: Development And Optimization Of An Active Coating Using Response Surface Methodology To Extend The Shelf Life Of Guava (Psidium Guajava) In Post-Harvest Storage
items: Shelf Life Of Instant Pourles Developed With Native Potatoes (Solanum Tuberosum Ssp.) From Ecuador
items: Analysis Of The Antioxidant Activity And Nutritional Value Of Pumpkin Or Ahuyama Seed (Cucurbita Moschata) For Its Utilization In The Caribbean Region Of Colombia
items: Evaluation of Good Agricultural Practices in Cocoa (Theobroma cacao): Impact and Benefits on Sustainable Production in the Municipality of Vista Hermosa, Department of Meta.
items: Effect Of The Incorporation Of Isolated Protein From Sesame (Sesamum Indicum L.) On The Bromatological And Sensory Properties Of Costeño Cheese
items: Production And Extraction Of Astaxanthin From Microalgae Haematococcus Pluvialis Under Different Stress Conditions In Bbm And Rm Culture Media.
items: Physicochemical Attributes Of Fec-2 Cocoa Beans (Theobroma Cacao L.) Produced In North Of Santander (Colombia).

Preparation of a granola-type functional food with cricket flour: physicochemical, microbiological and sensory properties
type: item
description: Global food insecurity affects over 735 million people, driving the search for alternative, sustainable, and accessible protein sources. Among these, cricket flour (Acheta domesticus) stands out due to its high protein content (up to 76), complete nutritional profile, and low environmental impact. This study aimed to develop and evaluate granola-type bars enriched with cricket flour, analyzing their physicochemical, microbiological, sensory, and nutritional properties. Three bar prototypes were formulated with 0 (control), 25, and 40 cricket flour, combined with 20 honey and a cereal mix. The bars were produced under good manufacturing practices and subjected to physicochemical analyses (following AOAC methods), microbiological testing (according to NTC 3749 standards), and sensory evaluation using a 6-point hedonic scale with 60 untrained panelists. Statistical analysis was performed using ANOVA and the Least Significant Difference (LSD) post hoc test in SPSS version 26.0. Results showed that the bars with cricket flour reached protein levels of 13.89 and 21.36, compared to 9.11 in the control. They also had lower fat and moisture content, enhancing texture and shelf life. Microbiological tests confirmed all samples met food safety standards. Sensory evaluation indicated that the 25 cricket flour prototype was the most preferred in taste, color, and texture. In conclusion, incorporating cricket flour into granola bars significantly improves their nutritional and functional profile, offering a healthy, sustainable, and consumer-accepted alternative in the functional food market.
subject: Artículos
  topic: section
subject: Acceptance
  topic: keywords
subject: cricket
  topic: keywords
subject: insecurity
  topic: keywords
subject: nutrition
  topic: keywords
subject: sustainability
  topic: keywords
creator: Yesenia Campo Vera
creator: Mónica Alexandra Delgado Caicedo
rights: Copyright (c) 2025 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0/
date: 2025-04-07
publication date: 2025-04-07
starting page: 220
ending page: 236
doi: 10.24054/ezshcg27

Influence of three different strains of yeasts on the microbiological and physicochemical profile in the production of a watermelon liqueur (Citrullus lanatus).
type: item
description: This research presents the behaviour of three different yeast strains (Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces cerevisiae x Saccharomyces bayanus) during the fermentation process used to produce watermelon liquor. Based on the evaluation of aspects such as fermentation speed, the amount of alcohol produced and the quality of the final product obtained, it was determined which of the three strains was the most efficient. Three fermentations were carried out using one type of yeast in each one, under controlled conditions of temperature and pH. Microbiological and physicochemical tests were carried out to determine the stability of the watermelon liquor. According to the results obtained, it was determined that the yeast sacharomyces cerevisiae x bayanus, presented pH results with a value of 4.3 on day 1 and 4.34 on day 7; 17.0 Brix degrees on day 1 and 17.1 on day 7; the microbiological tests did not present pathogenic microorganisms or different from the yeasts and with respect to the fermentation curve, day 1 presented 84'000.000 spores and day 7 38'000.000 spores. According to the previous results, this yeast was the most efficient, in terms of stability of the final product and quality of the production process.
subject: Artículos
  topic: section
subject: fermentation
  topic: keywords
subject: liquor
  topic: keywords
subject: watermelon
  topic: keywords
subject: yeast
  topic: keywords
creator: William Hernando León Linares
creator: Luissa Fernanda Gómez Camacho
creator: María Cristina Ospina Ladino
rights: Copyright (c) 2025 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0/
date: 2025-04-07
publication date: 2025-04-07
starting page: 199
ending page: 219
doi: 10.24054/ssmgg339

Design of a plant for pineapple (Ananas comosus) jam production: Analysis of critical location factors, digital modeling and regulatory requirements in Colombia
type: item
description: The design of food processing plants required a detailed analysis of critical location and infrastructure factors to optimize operational efficiency and ensure the quality of the final product. In this study, we developed a design model for an industrial plant dedicated to the production of pineapple jam (Ananas comosus), in compliance with the Colombian sanitary standards established by Resolution 2674 of 2013. We conducted a location analysis based on selected criteria, which were evaluated using weighted factors. Based on this evaluation, we selected the city of Villavicencio, in the department of Meta, as the optimal location due to its proximity to major pineapple production centers and its strong connectivity to potential markets. We structured the plant design using the Systematic Layout Planning (SLP) methodology, employing relationship diagrams by area, digital layout modeling in AutoCAD, and 3D design in SketchUp, integrating an efficient distribution based on agro-industrial engineering principles. The design aimed to optimize workflow at each stage of the process to reduce production time and minimize contamination risks. Additionally, we incorporated ergonomic and regulatory criteria to ensure worker safety and product quality. This study contributed to the development of sustainable agro-industrial infrastructure and enhanced the value of pineapple as a strategic crop in the region, offering a replicable methodology for similar projects in the food industry.
subject: Artículos
  topic: section
subject: Manufacturing automation
  topic: keywords
subject: process control
  topic: keywords
subject: CAD computer aided design
  topic: keywords
subject: production facilities
  topic: keywords
subject: food products
  topic: keywords
creator: Sandra Yaneth Delgado Solano
creator: José Aarón Ortiz Zapata
creator: Emily Valentina Lombana Bustacara
creator: David Santhiago González Escobar
creator: Johan Nicolas Vázquez Peña
rights: Copyright (c) 2025 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0/
date: 2025-04-07
publication date: 2025-04-07
starting page: 184
ending page: 198
doi: 10.24054/2dtvrq62

Effect of temperature on the viscous flow properties of Mamey Sapote Pulp. (Pouteria Ssapota)
type: item
description: The mamey sapote (Pouteria sapota) is a tropical fruit tree of the Sapotaceae family, native to Mexico and distributed throughout Central America. The pulp of the mamey sapote (Pouteria sapota) contains protein (16.9%), oil (35–49% dry matter), fiber, minerals (calcium, phosphorus, sodium, magnesium, and potassium), and vitamins A, C, and E. In this research the rheological behavior of mamey sapote (Pouteria sapota) pulp was studied at 20, 40, 60, and 80 °C under steady-state conditions. The pulps exhibited non-Newtonian, pseudoplastic behavior, which was fitted to the Ostwald-de Waele model, showing a coefficient of fit (R²) greater than 0.997. The consistency index and flow index parameters decreased with increasing temperature. The effect of temperature was evaluated using an Arrhenius equation, yielding an activation energy of 18.54 kJ/mol.
subject: Artículos
  topic: section
subject: zapote mamey (Pouteria sapota)
  topic: keywords
subject: reologhy
  topic: keywords
subject: viscous flow behavior
  topic: keywords
subject: temperatura
  topic: keywords
subject: Arrhenius
  topic: keywords
creator: Somaris Quintana Martinez
creator: Arnulfo Tarón Dunoyer
creator: Luis García Zapateiro
rights: Copyright (c) 2025 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0/
date: 2025-04-07
publication date: 2025-04-07
starting page: 171
ending page: 183
doi: 10.24054/a39nfd74

Sensory and nutritional characterization of allagoptera leucocalyx
type: item
description: Allagoptera leucocalyx is an underutilized edible palm fruit species that grows naturally across the Chiquitania region of Bolivia. This study aimed to comprehensively characterize its sensory properties and nutritional composition to promote its consumption and evaluate possible applications in the food industry. The different sensory properties were determined by high-resolution images, potentiometer, and texturometer, while the nutritional properties according to the official methods for food analysis as specified by AOAC and carbohydrate content was determined using the Dubois method. The sensory results showed a yellowish-orange color, a soft texture, and an acceptable acidity in the fruit, making it ideal for consumer acceptance. In its nutritional composition, the fruit proved to be rich in nutrients as lipids (23.2 ± 1.2), proteins (7.6 ± 0.5), ash (4.0 ± 0.6 ), carbohydrates (30 ± 0.1), and crude fiber (45.3 ± 2.0). This composition implies that regular consumption of this fruit could provide significant quantities of essential nutrients required for a balanced human diet. Moreover, it could be considered a potential candidate for functional food ingredient development, offering the possibility of creating foods with associated health benefits.
subject: Artículos
  topic: section
subject: Allagoptera leucocalyx
  topic: keywords
subject: color
  topic: keywords
subject: frutas tropicales
  topic: keywords
subject: nutrición
  topic: keywords
subject: proteínas
  topic: keywords
creator: Ayelen Jenifer Camacho Crespo
creator: Natalia Montellano Duran
rights: Copyright (c) 2025 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0/
date: 2025-04-07
publication date: 2025-04-07
starting page: 155
ending page: 170
doi: 10.24054/1rzfjk41

Selection of applicants to create a panel of expert evaluators for cocoa liquor evaluation: Phase I
type: item
description: The sensory evaluation panel is an analytical tool of great importance for the evaluation of the attributes of cocoa genotypes grown in Colombia. The objective of this work is to establish the methodology for Phase I, corresponding to the pre-selection and selection of a group of candidates for sensory evaluators through a systematized process of pre-selection, selection, and permanent training. The purpose is to evaluate cocoa liquor samples from different genetic materials and identify particular attributes of interest for the cocoa and chocolate industry. Colombian cocoa is classified by the ICCO as fine in flavor and aroma; identifying these characteristics allows for the recognition of various attributes in Colombian genotypes. Therefore, the process of pre-selection, selection, and training of the sensory evaluation panel at the La Suiza research centre was consolidated thanks to the results of Phase I. This was done with the appropriate use of sensory organs, adherence to current sensory analysis regulations, understanding of cocoa bean concepts, and recognition of the basic, specific, and acquired sensory attributes for cocoa.
subject: Artículos
  topic: section
subject: Sensory analysis
  topic: keywords
subject: Evaluator
  topic: keywords
subject: Panel
  topic: keywords
subject: Pre-selection
  topic: keywords
subject: Selection
  topic: keywords
creator: Alberto García Jerez
creator: Lucas Fernando Quintana Fuentes
creator: Lucero Gertrudis Rodríguez Silva
creator: Roberto Antonio Coronado Silva
rights: Copyright (c) 2025 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0/
date: 2025-04-07
publication date: 2025-04-07
starting page: 133
ending page: 154
doi: 10.24054/xqskqj39

Antioxidant effect of polyphenols present in coffee husks (coffea arabica) on oxidized frying oils
type: item
description: Abstract: Objective: The study focused on the evaluation of the impact of coffee husk (Coffea arabica) as an antioxidant on the oxidative stability of frying oils, commonly used in restaurants and homes. Materials and methods. The methodology of the research was carried out in four phases: collection of raw material (frying oil and Coffea arabica), extraction of phenolic compounds present in the coffee husk by the Soxhlet method, identification of the polyphenols present in the husk, and finally the spectrophotometric analysis of the different treatments applied to the oil and their variability. Results revealed that the extracted oil acted as an antioxidant agent, showing a significant efficacy against oxidized oils from 10 restaurants. The absorbance measurements showed a progressive decrease, allowing the evaluation of the antioxidant activity, with sample R7 standing out with an activity of 99% in the first 60 minutes and 84% at the end of 180 minutes. Samples R1, R3 and R7 presented higher acidity indices, while samples R1, R10 and R7 exhibited the highest peroxide indices, associated with exposure to high temperatures. All samples presented a pH below 2, revealing an acidic nature attributed to the formation of free fatty acids during reheating of the oil. Conclusion These findingsunderscore the feasibility of using coffee husks as a natural source of antioxidants for frying oils in culinary environments.
subject: Artículos
  topic: section
subject: oil
  topic: keywords
subject: antioxidant
  topic: keywords
subject: husk
  topic: keywords
subject: polyphenols
  topic: keywords
subject: superheating
  topic: keywords
creator: Nelson Alfonso Vega contreras
creator: Néstor Fabián Galvis Serrano
rights: Copyright (c) 2025 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0/
date: 2025-04-07
publication date: 2025-04-07
starting page: 111
ending page: 132
doi: 10.24054/6fambh34

Development of ergogenic aid with the addition of probiotic strains and zinc for endurance athletes
type: item
description: Supplementation with specific probiotics, such as Bifidobacterium animalis, Lactobacillus helveticus, and Lactobacillus casei Shirota, has been shown to decrease the frequency, severity, and duration of Upper Respiratory Tract Infections (URTIs). URTIs affect 35% to 65% of endurance athletes during their sports career, induced by strenuous exercise, digestive tract stress, and altered gut microbiota. The high cost, effective dose, stability, and viability of probiotics limit their use in athletes.Therefore, the objective was to design a prototype ergogenic aid based on specific probiotic strains and zinc, aimed at endurance athletes.Methodology: A documentary review and expert surveys were carried out for the development of the formulations and selection of the prototype. This prototype was subjected to probiotic activity tests, and nutritional and sensory analysis by the target population. The results, expressed through descriptive statistics and bivariate analyses based on the $p$-value ($>0.05$), revealed that there were no statistically significant differences in the attributes of appearance, odor, and taste among the selected formulas. Finally, a powdered functional food was obtained, an excellent source of zinc (56.4% of the NRV-N / 56.4% of the Nutrient Reference Value - Needs) and containing $1.45 \times 10^6$ CFU of different probiotic strains, with good sensory acceptance and purchase intention by the target population.
subject: Artículos
  topic: section
subject: Athletic Performance
  topic: keywords
subject: Immune System
  topic: keywords
subject: Functional Food
  topic: keywords
subject: Probiotic
  topic: keywords
subject: Sport
  topic: keywords
creator: Isabella Osorio Chica
creator: Katherin Cristina Muñoz Román
creator: Laura Sofia Vallejo Salazar
creator: Alejandra Valencia Naranjo
rights: Copyright (c) 2025 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0/
date: 2025-04-07
publication date: 2025-04-07
starting page: 83
ending page: 110
doi: 10.24054/wzr7bc39

Metaproteomics applied to milk and cheese: Methodological advances and perspectives in dairy microbiome characterization
type: item
description: Metaproteomics has emerged as a key tool for understanding the molecular complexity of dairy products by integrating the simultaneous identification and quantification of both animal- and microbe-derived proteins with their biological functions within the dairy ecosystem. Supported by high-resolution mass spectrometry and advanced bioinformatics, this approach has provided deeper insights into the dynamics of the microbiome during milk and cheese fermentation, ripening, and preservation. This review discusses the methodological foundations of metaproteomics, recent advances in bottom-up, shotgun, and label-free approaches, and its integration with multi-omics strategies. In addition, it examines the main applications in microbial characterization, authenticity, safety, and biopreservation of dairy products, highlighting recent studies on protein biomarkers, fraud detection, and the discovery of bacteriocins and enzymes of biotechnological interest. Finally, current challenges are discussed, including protocol standardization, database curation, and the incorporation of artificial intelligence into metaproteomic data interpretation. Recent evidence indicates that metaproteomics is becoming a cornerstone for scientific and technological innovation toward a safer, more traceable, and sustainable dairy industry.
subject: Artículos
  topic: section
subject: metaproteomics
  topic: keywords
subject: milk
  topic: keywords
subject: cheese
  topic: keywords
subject: dairy microbiome
  topic: keywords
subject: mass spectrometry
  topic: keywords
subject: biopreservation
  topic: keywords
creator: Lida Yaneth Maldonado Mateus
creator: Luz Alba Caballero Pérez
creator: Mary Luz Carrillo Vera
rights: Copyright (c) 2025 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0/
date: 2025-04-07
publication date: 2025-04-07
starting page: 69
ending page: 82
doi: 10.24054/1pspef82

Food Safety And Sanitary Control In Street Food Fast Food Establishments In Ibague, Colombia
type: item
description: In Colombia, sanitary standards of Quality are regulated by the stipulations of the FAO in the Codex Alimentarius, with INVIMA being the regulatory and sanitary surveillance entity. INVIMA ensures that these standards are met to prevent mishandling of food and ensure food safety. The objective of this study is to establish the degree of knowledge and application of sanitary norms during the handling, preparation, and sale of fast foods in both fixed and mobile street vendors in seven Neighborhoods of the municipality of Ibagué. This will be achieved using the Fisher method and the t-student method, identifying that fixed establishments have greater knowledge (39.21%) of the norms.
subject: Artículos
  topic: section
subject: Food safety
  topic: keywords
subject: public health surveillance
  topic: keywords
subject: food hadling
  topic: keywords
subject: consumer product safety and food legislation
  topic: keywords
creator: Laily Saltaren García
creator: Carlos Antonio Rivera Barrero
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-06-25
publication date: 2024-06-25
starting page: 163
ending page: 179
doi: 10.24054/limentech.v22i1.3149

Risk of eating disorders In university students Who attend The gym
type: item
description: Exercise is linked to beneficial effects on health, people who attend the gym generally do so in a planned manner and with health or aesthetic goals; however, they use the Body Mass Index (BMI), to measure their progress. Dissatisfaction with body image can lead the population to use exercise as a compensatory behavior to reduce weight, leading to a risk of eating disorders (ED). For this project cross-sectional research was conducted, with the participation of 219 gym attendees, with tests for the analysis of categories such as chi-square and Fisher's exact test, and for continuous variables the comparison of groups was performed with the Mann Whitney test. The objective was to identify the relationship between exercise, BMI, and the risk of eating disorders in attendees to the gymnasium of the Sinú University. A statistically significant difference was observed between gender and level of physical activity (p=0.012). There was no relationship between the level of physical activity and the risk of eating disorders (p=0.896), nor between BMI and the risk of eating disorders (p=0.399) in university students. It is concluded that there is no relationship between exercise, BMI, and risk of eating disorders in gym attendees.
subject: Artículos
  topic: section
subject: Exercise
  topic: keywords
subject: gym
  topic: keywords
subject: Body Mass Index
  topic: keywords
subject: Eating Behavior Disorder
  topic: keywords
creator: Andrea Nataly Castellar Cervantes
creator: María Mercedes Martínez Oviedo
creator: María Emma Vallejo Solarte
creator: Tania Yadira Martínez Rodríguez
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-06-25
publication date: 2024-06-25
starting page: 180
ending page: 191
doi: 10.24054/limentech.v22i1.3150

Application of guar gum- based edible coating to improve chilling tolerance of tomato chonto (solanum lycopersicum) during storage
type: item
description: Storage under refrigerated conditions is a common practice to extend the shelf life of tomatoes, however, it can result in chilling injury that affects their appearance and quality. Therefore, the objective of this study was to evaluate the impact of a guar gum- based edible coating (0.75% and 1.5%) as a possible alternative to protect “chonto” tomato against chilling damage during storage at 10 ± 1 °C. for 45 days. The results of the mechanical and barrier properties of the films indicate that the 1.5% guar gum-based coatings have a higher viscosity, 9.42% lower water vapor permeability rate and a smoother and more homogeneous microstructure compared to the 0.75% guar gum coatings. In the application of the coatings on the tomato surface, the 1.5% guar gum samples exhibit better skin coverage and require less dipping for homogeneous application. Likewise, this coating formulation made it possible to reduce chilling injury by 59% and extending postharvest life of the tomatoes by 80% compared to tomatoes without coating. Thus, it was suggested that guar gum-based coatings could be an effective method to maintain tomato quality during cold storage.
subject: Artículos
  topic: section
subject: cold storage
  topic: keywords
subject: chilling injury
  topic: keywords
subject: gum guar
  topic: keywords
subject: quality
  topic: keywords
subject: tomato
  topic: keywords
creator: Nidia Casas Forero
creator: Diana Carolina Arango González
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-06-25
publication date: 2024-06-25
starting page: 192
ending page: 210
doi: 10.24054/limentech.v22i1.3151

Functional and antioxidant activity assessment of a kiwi (actinidia deliciosa) and chontaduro (bactris gasipaes) sweet snack with guar gum and xantán
type: item
description: New food consumption preferences are associated with the search for a healthy lifestyle, due to the existence of sugary products that deteriorate health. The fruit snack is a solid paste obtained by cooking or concentrating the juice or pulp of selected, ripe, and healthy fruit, with the addition of sweeteners. In this study, the functionality and antioxidant activity of a snack based on Kiwi (Actinidia deliciosa) and Chontaduro (Bactris gasipaes), prepared with guar gum and xanthan gum, was evaluated. A formulation system based on and taking into account a ratio of guar gum and xanthan gum in a 1:9 ratio was designed to obtain synergistic effects. The determination of the proportions of fruit pulp and sugar was based on the program for the development of the mini-snack chain in Santander of the Corporación Colombiana de Investigación Agropecuaria (CORPOICA). Five formulations were obtained with different proportions of raw materials and inputs. The characterization of the formulations was based on sensory, physicochemical, and microbiological analysis. According to the results obtained, the product with code N058 complies with NTC 5856 of 2011. The physicochemical analysis reported for this product 60.0 ± 0.5 oBrix, 1.78 ± 0.03 ± % moisture, pH 4.44 ± 0.02, 0.409 ± 0.001 % titratable acidity, 0.828 ± 0.01 % ash, 56. 1 ± 0.11 mg vitamin C, 2.82 ± 1.8 g crude fiber, 0.082 ± 2.1 g fat, 2.76 ± 1.3 g protein, 81.7 ± 1.97 % carbohydrate, and 11.54 ± 2.0 mg calcium. The antioxidant capacity was determined by the FRAP method, resulting in 720.03 ± 2.1 mg Eq. ascorbic acid/100 g, and the ABTS assay with a result of 2148 ± 2.53 mg Eq. Trolox/100g. As for the microbiological parameters, it was found that the product complies with Colombian Technical Standard 5856. It was determined that the combination of guar gum and xanthan gum allows obtaining a positive synergistic effect on the sensory characteristics of the product.
subject: Artículos
  topic: section
subject: Actinidia deliciosa
  topic: keywords
subject: Bactris gasipaes
  topic: keywords
subject: functional food
  topic: keywords
subject: antioxidant
  topic: keywords
subject: guar gum and xanthan
  topic: keywords
creator: Arnulfo Tarón Dunoyer
creator: Jairo Mercado Camargo
creator: Israel Barros Portnoy
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-06-25
publication date: 2024-06-25
starting page: 211
ending page: 225
doi: 10.24054/limentech.v22i1.3152

Nutritional and sensory validation of allergen-free Vegetable porridge for children under two years
type: item
description: Children with cow's milk protein allergy are at high nutritional risk during complementary feeding, given that there is not much variety of products on the market that are safe for this population, in addition to the fact that foods made without dairy products tend to have poorly accepted sensory characteristics. Due to the above, the objective of this project was to evaluate nutritionally and sensorially a line of porridges for children with cow's milk protein allergy. A proximal nutritional analysis and a quantitative descriptive test with a trained panel was carried out on 12 porridges and then a hedonic test with parents/caregivers on 4 of the 12 porridges. We obtained porridges with positive nutrient declarations, adequate balance in taste and consistency and a higher acceptance for the oat banana mixture determined by taste and texture.
subject: Artículos
  topic: section
subject: Complementary feeding
  topic: keywords
subject: food allergy
  topic: keywords
subject: flour
  topic: keywords
subject: food industry
  topic: keywords
creator: Diana Valeria Osorio Salazar
creator: Alejandra Valencia Naranjo
creator: Caterine Henao Roldán
creator: Faiber Alexis Jaramillo Yepes
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-06-25
publication date: 2024-06-25
starting page: 226
ending page: 247
doi: 10.24054/limentech.v22i1.3172

Development of a multifunctional additive for the production of Frankfurters: basics and practical results
type: item
description: Sausages and other boiled sausage products are in demand among consumers and are appropriate from the point of view of production technology. It is rational to use multifunctional food additives, which are mixtures of flavor and functional ingredients. These additives increase the stability of minced meat emulsions, improve the consistency, and stabilize the color of sausages. It is widely practiced to use raw materials of plant origin in the formulations of these additives: flour, extruded cereals, essential oils, etc. The research carried out made it possible to create a formulation for a multifunctional additive for the production of frankfurters containing (kg per 100 kg of minced meat): extruded cereal (wheat or corn) – 2.4; flavor composition – 0.25; phosphates – 0.3; ascorbic acid – 0.05. To create the formula for the flavor composition, non-traditional raw materials from plants growing in Ukraine were used.
subject: Artículos
  topic: section
subject: essential oils
  topic: keywords
subject: flavor composition
  topic: keywords
subject: boiled sausage products
  topic: keywords
subject: vegetable raw materials
  topic: keywords
creator: Liubov Voitsekhivska
creator: Sergii Verbytskyi
creator: Liana Nedorizaniuk
creator: Nataliia Patsera
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-06-25
publication date: 2024-06-25
starting page: 248
ending page: 265
doi: 10.24054/limentech.v22i1.3174

Influence of working conditions on overweight prevalence among taxi drivers in Cali, Colombia
type: item
description: The occupation of taxi driving is frequently associated with multiple stress and anxiety-inducing factors, including traffic, which is a recurring phenomenon. This situation often leads to "escapist" consumption of addictive substances such as tobacco, coffee, alcohol, and energy drinks, along with extended working hours and sedentary lifestyles. Materials and Methods: A random sample of 180 taxi drivers from Cali, Colombia, was selected. Instruments included the Food Frequency Questionnaire from the National Nutrition Survey (ENSIN) by the Ministry of Health and Social Protection, anthropometric measurements, and a labor conditions survey. Results: 62.8% of the drivers were overweight or obese, with an average abdominal circumference of 106 cm and a standard deviation of 10.8 cm. Additionally, 64% of the drivers did not own their vehicle. Conclusion: The high prevalence of overweight and obesity among nighttime taxi drivers in Cali may be linked to their prolonged working hours, averaging 13.6 hours per day, and a low average of sleep (6.8 hours). These factors, as documented in the literature, can significantly contribute to weight gain and an increased risk of metabolic diseases
subject: Artículos
  topic: section
subject: Motor vehicle drivers
  topic: keywords
subject: obesity
  topic: keywords
subject: occupational conditions
  topic: keywords
subject: occupational health and safety
  topic: keywords
subject: Eating Behavior
  topic: keywords
creator: Claudia Patricia Mora Aguirre
creator: Andrés Felipe Mancilla Cabezas
creator: Carlos Alfonso Osorio Torres
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-06-25
publication date: 2024-06-25
starting page: 266
ending page: 281
doi: 10.24054/limentech.v22i1.3175

Optimization of acetic acid Yield by gluconobacter oxydans using a Box-Behnken design
type: item
description: This study aims to optimize acetic acid (AA) production by Gluconobacter oxydans using a culture medium modified with dairy wastewater, applying a Box-Behnken design. The independent variables evaluated were glucose concentration, temperature (°C), and incubation time (hours). The resulting regression model demonstrated that temperature and incubation time were statistically significant factors influencing AA yield. Optimal conditions for maximum AA production were determined to be 33.484°C, 5.030% (v/w) glucose concentration, and 70.565 hours of incubation, yielding a predicted AA concentration of 4.763 g/100 mL. The relationships among these variables were modeled with a precision exceeding 91.58%, underscoring the robustness and reliability of the predictions. This optimized approach provides a sustainable method for AA production while repurposing dairy wastewater, contributing to a circular economy framework.
subject: Artículos
  topic: section
subject: acetic acid bacteria
  topic: keywords
subject: dairy wastewater
  topic: keywords
subject: response surface methodology
  topic: keywords
creator: Rafael González Cuello
creator: Rodrigo Ortega Toro
creator: Arnulfo Taron Dunoyer
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-06-25
publication date: 2024-06-25
starting page: 282
ending page: 294
doi: 10.24054/limentech.v22i1.3184

Plant species with antioxidant potential in processed meat product innovation: a review
type: item
description: The review article examines the antioxidant potential of various plant species in the production of processed meat products, highlighting their ability to improve sensory quality, stability, and food safety. A total of 723 documents from the past 24 years were analyzed to identify research trends and the most studied plant species, such as rosemary, thyme, oregano, and garlic. These ingredients not only add flavor and aroma but also contain bioactive compounds that inhibit lipid oxidation, extend shelf life, and enhance the nutritional properties of meat products. The study underscores the growing interest in using natural antioxidants as alternatives to synthetic additives, responding to consumer demand for healthier and more sustainable products.
subject: Artículos
  topic: section
subject: Plant Species
  topic: keywords
subject: Innovation
  topic: keywords
subject: Processed Meat Products
  topic: keywords
creator: Miladys Torrenegra Alarcon
creator: Ruth Hernández Santos
creator: Glicerio León Ménde
creator: Clemente Granados Conde
creator: Stephanie De La Espriella Angarita
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-06-25
publication date: 2024-06-25
starting page: 295
ending page: 311
doi: 10.24054/limentech.v22i1.3185

Evaluation of the yield of fermented cocoa (Theobroma cacao L) beans by spray drying
type: item
description: In the agricultural and food industry, different preservation techniques have been generated for raw materials and finished products, such as spray drying, which allow maintaining the organoleptic characteristics and phytochemical properties of the desired food; for its part, cocoa is one of the most important crops for export in Colombia, figures that in 2023 were close to 5600 tons of cocoa beans marketed, hence the need to ensure product quality and competitiveness of the cocoa regions of the country. The objective of the research was to evaluate the yield of the production of powder (microcapsules) of fermented cocoa beans and cocoa beans fermented and inoculated with probiotics under different conditions. The operating conditions of the spray drying process were proposed according to previous trials which resulted in: inlet air temperature 100 - 110 - 120°C, outlet air temperature 90-95°C, solids in the dispersion of (5.825 - 6.607%), with a constant feed of 15%, using 2% maltodextrin in a Buchi B-290 Mini spray dryer. The treatments evaluated were: natural fermented cocoa (T0), cocoa fermented and inoculated with probiotic at initial time (T1) and cocoa fermented and inoculated with probiotic at 48 hours (T2); which were defatted prior to use. The results showed that the fat-free cocoa bean powder for T0 and T1 presented a higher yield at a temperature of 100°C, respectively. The yield is mainly influenced by the air inlet temperatures, the cocoa fermented with probiotic insertion for 48 hours was not affected by the variation of temperatures, the treatments evaluated had no significant effect on the yield.
subject: Artículos
  topic: section
subject: Cocoa
  topic: keywords
subject: Formulation
  topic: keywords
subject: Spray Drying
  topic: keywords
subject: , Probiotic
  topic: keywords
creator: Paola Andrea García Rincón
creator: Wilson Rodríguez Pérez
creator: Andrea Hermosa Otero
creator: José Manuel Núñez Ramírez
rights: Copyright (c) 2024 @limentech, Food Science and Technology https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 37
ending page: 46
doi: 10.24054/limentech.v22i2.3606

Quality Of Sausage Incorporated With Chicken Liver As A Source Of Iron
type: item
description: Iron is an important micronutrient for the body and its deficiency causes anemia. Its bioavailability is higher in foods of animal origin such as meat and liver. Chicken and beef liver are the most used in human food and are consumed in various preparations such as spreadable pâté or sausages. The purpose of this study was to evaluate the quality of sausage incorporated with chicken liver as a source of iron. Three sausage formulations were made, each with 40% chicken liver and 40% meat ingredient that varied according to the formulation: chicken liver with chicken meat (HPCP), chicken liver with beef (HPCR), and chicken liver with pork (HPCC). The sensory acceptance of the formulations in their attributes of color, odor, taste, texture, and global impression was evaluated to determine the physicochemical (moisture, proteins, fats, iron) and microbiological characteristics in the formulation with the highest acceptance. The highest scores in sensory attributes were obtained in the HPCC formulation, which was characterized by being an excellent source of iron (6.52 mg/100 g) and an excellent source of protein (21.19%) according to the daily nutritional reference value for children over 4 years of age and adults established in Resolution 810 of 2021 in Colombia. The product had a good microbiological quality, which indicates adequate heat treatment. In this sense, sausage with chicken liver and pork represents an alternative to iron consumption.
subject: Artículos
  topic: section
subject: chicken liver
  topic: keywords
subject: Iron
  topic: keywords
subject: meat industry
  topic: keywords
subject: Sausage
  topic: keywords
creator: Norleyn Navas Guzmán
creator: Nancy Amaya Moros
creator: Lorena Ortiz Orozco
creator: Yuberlis Valenzuela Gil
creator: Teresa de Jesús Altamar Pérez
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 78
ending page: 91
doi: 10.24054/limentech.v22i2.3610

Analysis of meteorological and hydrological drought events in the “La Lejía” stream in the municipality of Durania, Norte de Santander.
type: item
description: Introduction: Droughts are one of the most concerning environmental issues in recent years, as water resources are essential for human quality of life and the maintenance of ecosystems. The lack of water can generate severe impacts in various areas. In the last decade, the municipality of Durania has faced several drought events caused by high temperatures and low precipitation affecting the entire department of Norte de Santander, as a result of the climate variability phenomenon "El Niño" and global warming. The occurrence of droughts can lead to water rationing for the community, as well as economic losses in sectors such as agriculture and livestock, directly impacting the municipality's economy. Additionally, it can generate negative effects on the flora and fauna of the area. Analyzing how drought phenomena affect agriculture can help farmers better plan their crops to avoid significant losses. Objective: To analyze meteorological and hydrological drought events in the "La Lejía" stream of the municipality of Durania, Norte de Santander. Methodology: First, the physical, shape, relief, and drainage parameters of the watershed were obtained using the digital terrain model from Global Mapper Trial version and QGis free version. Then, climatic indices and anomalies were calculated based on temperature and precipitation variables using the Google Earth Engine platform, with a 45-year historical series. Additionally, evapotranspiration was obtained using the Thorntwaite equation. Subsequently, meteorological drought indices such as SPI, SPEI, and hydrological indices were obtained using the DrinC program. Results: Historical drought events were identified, occurring in two periods of the year, one from June to September and another from December to February. A comparative analysis was also conducted between the occurrence of these events and the influence of climate variability phenomena such as "El Niño." Conclusions: A bimodal precipitation pattern was analyzed, …
subject: Artículos
  topic: section
subject: meteorology
  topic: keywords
subject: drought
  topic: keywords
subject: SPI
  topic: keywords
subject: SPEI
  topic: keywords
subject: vulnerability
  topic: keywords
subject: climate variability
  topic: keywords
creator: Michel Granados
creator: Esther Rivera
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 114
ending page: 135
doi: 10.24054/limentech.v22i2.3614

Types Of Packaging And Sterilization Times In The Physicochemical And Microbiological Effect For Pichagua In Canned Olive Oil
type: item
description: The purpose of the research was to evaluate the types of packaging and sterilization times in the physicochemical and microbiological effects on pichagua in olive oil preserves. Two factors were considered: factor A corresponds to the types of packaging (glass and pouch bags), while factor B corresponds to the sterilization times (70, 80, and 90 minutes at a temperature of 121°C). A bifactorial arrangement in a Completely Randomized Design (CRD) was used, resulting in six treatments with three replicates. Additionally, 18 experimental units consisting of 100 g of drained pichagua were considered. Variables such as histamine, total volatile basic nitrogen (TVBN), pH, and the presence of Clostridium spp. were analyzed. Regarding the physicochemical results, it was found that histamine levels of 1mg/100g in all studied cases were within the limits allowed by the NTE INEN 1772 standard for canned fish, which establishes a maximum of 5 mg/100g. However, the total volatile basic nitrogen (TVBN) levels exceeded the established standards (ranging from 57.53 to 75.06) in all treatments, indicating product deterioration. None of the treatments met the aforementioned standard. The pH values (ranging from 7.21 to 7.34) also exceeded the established limit of 6.5 according to the standard. Additionally, the presence of Clostridium spp. was observed in all treatments, especially in the pouch packaging. This suggests deterioration of the product in the various sterilization treatments and packaging types evaluated. It can be concluded that the products did not maintain their quality and safety after sterilization, thereby compromising their suitability for human consumption.
subject: Artículos
  topic: section
subject: Pinchagua
  topic: keywords
subject: pouch
  topic: keywords
subject: histamine
  topic: keywords
subject: canned fish
  topic: keywords
creator: Jonnathan Daniel Mendoza Tigua
creator: Andrea Monserrate Moreira Mendoza
creator: Diana Carolina Cedeño Alcívar
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 93
ending page: 115
doi: 10.24054/limentech.v22i2.3619

Development Of A Polylactic Acid (PLA) Film With A Cinnamaldehyde Beta Cyclodextrin Complex For Packaged Cape Gooseberry (Physalis peruviana L.)
type: item
description: The cape gooseberry is a climacteric fruit harvested in Colombia, one of the leading exporters in the world. The conditions of temperature and relative moisture during storage decrease the titratable acidity and pH of the fruit, generating changes associated with fruit maturation that contribute to the fungal proliferation of the disease Botrytis cinerea. Conventional polymer-based packaging is used to commercialize and protect fresh cape gooseberries from mechanical damage. However, they create a suitable atmosphere for the propagation of fungi. In this paper, an active polymeric film with antimicrobial compounds and the capacity to inhibit the growth of Botrytis cinerea was developed. For the encapsulation technique, three ratios of the inclusion complex and polysorbate 80 were tested to obtain the PLA film. In both cases, the best ratio was determined to be 50:50, achieving an encapsulation efficiency of 71.41%. To evaluate the concentration of cinnamaldehyde inside the packaging, fresh fruits were placed in a rigid-base container with a flexible film on top alongside the polymeric films. The test was conducted at room temperature for three weeks. It was confirmed that the polymeric film provided a controlled release of the active compound, which resulted in a delay in the appearance of the fungus.
subject: Artículos
  topic: section
subject: antifungal,
  topic: keywords
subject: casting
  topic: keywords
subject: encapsulation
  topic: keywords
subject: postharvest
  topic: keywords
creator: Jennifer Alejandra Gómez Suárez
creator: María Camila Méndez Valencia
creator: Diana Cristina Moncayo Martínez
creator: Lizeth Vega Medina
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 65
ending page: 76
doi: 10.24054/limentech.v22i2.3617

Development And Optimization Of An Active Coating Using Response Surface Methodology To Extend The Shelf Life Of Guava (Psidium Guajava) In Post-Harvest Storage
type: item
description: The coatings aim to primarily increase the shelf life of the food matrix they cover. In the following work, a response surface methodology was used with a Box-Behnken design to evaluate the effect of the materials (gellan gum, chitosan, and polysorbate 20) that make up the coating on the quality attributes of guava stored at 25°C and 70% relative humidity. The selected quality parameters were: weight loss (WL), total soluble solids (TSS), titratable acidity (TA), respiration rate (RR), and color change (AE) of the coated guava fruits. The results showed that the concentration of gellan gum, chitosan, and polysorbate 20 significantly influences (p<0.05) the response variables studied. The results suggest that increasing the concentrations of gellan gum and chitosan extends the quality attributes of guava fruits during post-harvest by reducing the values of WL, TSS, RR, and AE during storage. Furthermore, the second-order polynomial models adequately describe the behavior of the quality attributes of the coated guava. Consequently, the coating with gellan gum and chitosan has the potential to increase the post-harvest shelf life of guavas.
subject: Artículos
  topic: section
subject: edible coating
  topic: keywords
subject: quality,
  topic: keywords
subject: numerical análisis
  topic: keywords
subject: Psidium guajava
  topic: keywords
creator: Rafael González Cuello
creator: Rodrigo Ortega Toro
creator: Arnulfo Taron Dunoyer
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 136
ending page: 155
doi: 10.24054/limentech.v22i2.3620

Shelf Life Of Instant Pourles Developed With Native Potatoes (Solanum Tuberosum Ssp.) From Ecuador
type: item
description: In this work, native potatoes of the Yema de Huevo and Santa Rosa varieties were used for the development and evaluation of instant papillae. Two types of formulas were evaluated, papillas based on native potato variety Yema de Huevo taxo flavor and porridge based on native potato variety Santa Rosa blackberry flavor. The determination of the shelf life was carried out under storage tests for a period of 90 days, some under three different conditions: normal, accelerated and extreme conditions. Likewise, three different types of packaging were used, Low Density Polyethylene (LDPE), Metallized and Trans-metal packaging. Parameters such as humidity (%), protein (%), reducing sugars (%), microbiological contagion of mesophilic aerobes (CFU/g), molds and yeasts (CFU/g) were evaluated. The main degradation factor was demonstrated by the quantification of mesophilic aerobes. The results showed that the shelf life was 40 days for the porridge made from native potato Yolk variety and 31 days for the Santa Rosa variety porridge. The use of metallized packaging under normal storage conditions allowed the physical-chemical,microbiological and sensory properties of the product to be better preserved.
subject: Artículos
  topic: section
subject: Native Potato
  topic: keywords
subject: Porridge
  topic: keywords
subject: Shelf life
  topic: keywords
subject: Storage
  topic: keywords
creator: Diego Manolo Salazar Garcés
creator: Liliana Patricia Acurio Arcos
creator: Andrea Nathaly Yánez Núñez
creator: Lander Vinicio Pérez Aldás
creator: Dolores del Rocío Robalino Martínez
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 47
ending page: 64
doi: 10.24054/limentech.v22i2.3622

Analysis Of The Antioxidant Activity And Nutritional Value Of Pumpkin Or Ahuyama Seed (Cucurbita Moschata) For Its Utilization In The Caribbean Region Of Colombia
type: item
description: The study focused on analyzing the nutritional composition and antioxidant activity of pumpkin seeds (Cucurbita moschata) with the aim of establishing their potential nutritional value and possible inclusion in the diet and agro-industrial products. The results showed that the seeds without shell have a moisture content of 8,80 ± 0,34 g/100 g, lipids of 35,09 ± 0,74 g/100 g, and proteins of 37,36 ± 1,308 g/100 g, while the seeds with shell present a higher fiber content (39,5 ± 4,04 g/100 g) and a lower lipid content (9,24 ± 0,48 g/100 g). Regarding antioxidant activity, values of 22,38 mM Eq. Ascorbic Acid/100 g were obtained in iron-reducing capacity (FRAP) and 60,04 mM Eq. Trolox/100 ml using the ABTS+ method. These results exceeded those reported in previous studies for other pumpkin species, indicating that Cucurbita moschata seeds have high antioxidant potential. The study highlights the importance of optimizing harvesting and processing conditions to maximize the nutritional and antioxidant properties of the seeds, which could increase their value in the food and cosmetic industries.
subject: Artículos
  topic: section
subject: pumpkin seed
  topic: keywords
subject: Cucurbita moschata
  topic: keywords
subject: antioxidant activity
  topic: keywords
subject: nutritional composition
  topic: keywords
creator: Alexis Zhaid Carrillo García
creator: Ofelia Sandoval Castilla
creator: Blanca Hernández Rodríguez
creator: Landy Hernández Rodríguez
creator: Nuris Guillermina Morales Pinto
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 183
ending page: 198
doi: 10.24054/limentech.v22i2.3623

Evaluation of Good Agricultural Practices in Cocoa (Theobroma cacao): Impact and Benefits on Sustainable Production in the Municipality of Vista Hermosa, Department of Meta.
type: item
description: The implementation of Good Agricultural Practices (GAP) in cocoa cultivation is crucial to promote sustainability and improve product quality. This study evaluates the impact of GAP in rural communities, demonstrating that efficient and sustainable practices increase productivity and reduce environmental impact. The adoption of GAP improves farmers' quality of life, ensures product safety and facilitates access to international markets, generating significant economic and social benefits. The promotion of GAP is essential for the sustainable development of cocoa-growing regions, especially for the municipality of Vista Hermosa (Meta). The main results show a significant progress of 30% on the incorporation of sustainable practices in crops, as well as the importance of improving the safety and health of agricultural workers. This ranges from training in the safe handling of pesticides to the provision of personal protective equipment and the implementation of safety measures in the workplace. Improving working conditions not only protects workers, but also increases their productivity and well-being, which in turn benefits the efficiency of the cocoa supply chain.
subject: Artículos
  topic: section
subject: cultivation
  topic: keywords
subject: Cocoa
  topic: keywords
subject: sustainability
  topic: keywords
subject: occupational health and safety
  topic: keywords
creator: Sonia Patricia Lizarazo Hernández
creator: German Ricardo Paredes Guzmán
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 199
ending page: 219
doi: 10.24054/limentech.v22i2.3624

Effect Of The Incorporation Of Isolated Protein From Sesame (Sesamum Indicum L.) On The Bromatological And Sensory Properties Of Costeño Cheese
type: item
description: The use of vegetable proteins has been in growing demand in recent years, including sesame protein isolate, because it contains an adequate amount of essential amino acids such as methionine, cysteine, valine, leucine and tryptophan, which are limiting amino acids in some proteins. Therefore, taking into account the loss of protein during the draining process in the production of cheese and the high production of sesame on the Colombian Caribbean coast, the incorporation of sesame protein isolate (PAA) was evaluated in order to offer this new application and the possibility of increasing the protein content of coastal cheese. For this purpose, the protein was extracted through operations such as pressing, mixing, centrifugation, precipitation, freeze-drying and then added to the curd following a single-factorial design with four levels (0, 2, 4 and 8%); additionally, bromatological, microbiological and sensory analyses were performed. The treatments exhibited a protein content of 16-22.4%, a low lipid content and an increase in moisture with the incorporation of PAA. Microbiologically the treatments were fit for consumption and in relation to sensory attributes they exhibited an acceptable score, with the exception of flavor and color of the treatment with 8% PAA. The incorporation of sesame protein isolates significantly affected the bromatology of the treatments; however, there was an inversely proportional relationship between PAA content and sensory quality. Consequently, and according to the results shown, the treatment with 2% PAA was the most adequate.
subject: Artículos
  topic: section
subject: Cheese
  topic: keywords
subject: sesame
  topic: keywords
subject: bromatological analysis
  topic: keywords
subject: protein isolate
  topic: keywords
subject: Sensorial
  topic: keywords
creator: Hader Alcázar Orozco
creator: Santiago Martínez Camacho
creator: Piedad Montero Castillo
creator: Diofanor Acevedo Correa
creator: Jhon Rodríguez Meza
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 18
ending page: 36
doi: 10.24054/limentech.v22i2.3631

Production And Extraction Of Astaxanthin From Microalgae Haematococcus Pluvialis Under Different Stress Conditions In Bbm And Rm Culture Media.
type: item
description: Microalgae are an important source of bioactive compounds useful at an industrial level, an example of this is astaxanthin, a natural carotenoid pigment known for its beneficial properties and its potential synthesis in the microalga Haematococcus pluvialis. The main objective of this research work was to evaluate the production and extraction of astaxanthin through two tests using different culture media which were the modified BBM medium and RM medium inoculated with the reference strain UA of H. pluvialis under specific stress conditions that were key for the production of the carotenoid, which includes the addition of sodium acetate at a concentration of 1,6 g / L after 22 days of culture, the extraction of astaxanthin using soybean oil / ethanol, the quantification of astaxanthin and chlorophyll by spectrophotometry and finally the ANOVA statistical analysis was carried out. At the end of both tests, it was concluded that the production of astaxanthin in the microalgae was higher in the BBM medium supplemented with sodium acetate compared to the production in the non-supplemented RM medium, with production of 34,01 ug/ml and 25,74 ug/ml respectively. Likewise, it was determined that the extraction of astaxanthin using the soybean oil/ethanol dissolution method is a viable, sustainable, and economical technique, and could be of great interest for future research and for its application in industrial processes related to the production of astaxanthin.
subject: Artículos
  topic: section
subject: Astaxanthin
  topic: keywords
subject: Haematococcus pluvialis
  topic: keywords
subject: sodium acetate
  topic: keywords
subject: soybean oil
  topic: keywords
subject: stress factors
  topic: keywords
creator: María Mónica Nieto Rodríguez
creator: María Camila Trujillo Montaño
creator: Ana Graciela Lancheros Díaz
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 156
ending page: 182
doi: 10.24054/limentech.v22i2.3635

Physicochemical Attributes Of Fec-2 Cocoa Beans (Theobroma Cacao L.) Produced In North Of Santander (Colombia).
type: item
description: The physicochemical quality of cocoa beans plays a fundamental role in the chocolate industry. The physical and chemical aspects of the beans directly affect the quality, flavor, texture, aroma, and shelf life of chocolate as a final product. Therefore, it is crucial for chocolatiers to select and use high-quality cocoa beans to obtain exceptional chocolate products. The objective of this research was to determine the physicochemical quality of cocoa beans (Theobroma cacao L.) of the FEC-2 variety obtained at the La Paz farm in the municipality of Chinácota, Norte de Santander (Colombia). The samples were taken as follows: F1 (harvest on 05/04/23) and F2 (harvest on 05/12/23). The physical (grain size, grain index, impurity content, hull percentage, humidity, grain yield, degree of fermentation, defective grain) and chemical (pH, titratable acidity and ash) properties were evaluated. As a result of the physicochemical analyzes it was found that samples F1 and F2 evaluated with respect to grain size, grain index, impurity content, hull percentage, grain yield, degree of fermentation, pH, titratable acidity meet the standards of quality established in current Colombian regulations. Sample F1 complies with the humidity percentage, while F2 presented a lower value than the recommended one. Samples F1 and F2 with respect to the defective bean require improvements in the cocoa processing process, the ash content agrees with what was obtained by some authors for this same clone (FEC-2).
subject: Artículos
  topic: section
subject: cocoa
  topic: keywords
subject: quality
  topic: keywords
subject: FEC-2 clone
  topic: keywords
subject: Colombia
  topic: keywords
subject: physicochemical evaluation
  topic: keywords
creator: Cáterin Lizet Pedreros Gómez
creator: Lida Yaneth Maldonado Mateus
creator: Luz Alba Caballero Pérez
rights: Copyright (c) 2024 @limentech, Ciencia y Tecnología Alimentaria https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-28
publication date: 2024-12-28
starting page: 220
ending page: 245
doi: 10.24054/limentech.v22i2.3637