Lipólisis de queso fresco y quesos madurados: factores que afectan y consecuencias

Introduction: of the lipolysis process in cheeses is one of the major biochemical changes especially in the mature type, this process is generated by the degradation of fat, enzymatically that influences the sensory characteristics of cheeses, since the free fatty acids (GLA) produced during lipolysis contribute together with volatile compounds to the flavor of cheese.  The objective in the present work is to evaluate the characteristics, factors and consequences that affect the process of lipolysis to both fresh and matured type cheeses. Methodology this bibliographic review was carried out through the PRISMA statement, which consists of a systematic review that is carried out in 4 steps: Identification, Screening, Choice, and Inclusion.  Results factors such as poor pasteurization in cheeses, the way of elaboration and the milk enzymes themselves (lipases) affect the biochemical process of lipolysis, because of this there is an oxidation in fresh cheeses generating low quality in the product. In matured cheeses, lipolysis is presented by some factors among which the quality of the milk, homogenization, pH, pasteurization, temperature, concentration, and degree of agitation stand out, on the other hand, the AGL in this type of cheeses are responsible for enhancing the flavor and characteristic aroma.  Conclusion the factors involved in the lipolysis process makes it easier for cheese producers to have stricter control during the production processes.  Area of study: Engineering, industry, food production.Introducción el proceso de lipólisis en quesos es uno de los mayores cambios bioquímicos especialmente en los de tipo maduro, este proceso se genera por la degradación de la grasa, por vía enzimática que influye sobre las características sensoriales de los quesos, ya que los ácidos grasos libres (AGL) producidos durante la lipólisis contribuyen junto con los compuestos volátiles al sabor del queso. El objetivo en el presente trabajo es evaluar las características, factores y consecuencias que afectan el proceso de lipólisis tanto a los quesos tipo frescos como madurados. Metodología esta revisión bibliográfica se realizó por medio de la declaración PRISMA, que consiste en una revisión sistemática que se lleva a cabo en 4 pasos; Identificación, Cribado, Elección e Inclusión. Resultados factores como una mala pasteurización en los quesos, la forma de elaboración y las propias enzimas de la leche (lipasas) afectan al proceso bioquímico de la lipólisis, como resultado de esto se da una oxidación en los quesos frescos generando baja calidad en el producto. En los quesos madurados la lipólisis se presenta por algunos factores entre los que se resalta la calidad de la leche, la homogenización, pH, pasteurización, temperatura, la concentración y el grado de agitación, por otra parte, los AGL en este tipo de quesos son encargados de potenciar el sabor y aroma característico. Conclusión conocer los factores que intervienen en el proceso de lipólisis facilita a los productores queseros a tener un control más estricto durante los procesos de elaboración. Área de estudio: Ingeniería, industria, producción de alimentos

INDUSTRIALIZATION OF CANNABIS AND ITS APPLICATION IN THE FOOD INDUSTRY

A documentary review was carried out on the production and publication of research papers related to the study of the variable industrialization of cannabis in the food industry. The purpose of the bibliometric analysis proposed in this document is to know the main characteristics of the volume of publications registered in Scopus database during the period 2016-2021 in Latin American countries, achieving the identification of 110 publications. The information provided by said platform was organized by means of tables and figures categorizing the information by Year of Publication, Country of Origin, Area of Knowledge and Type of Publication. Once these characteristics were described, the position of different authors regarding the proposed topic was referenced by means of a qualitative analysis. Among the main findings of this research, it is found that the United States, with 37 publications, is the country with the highest production. The area of knowledge that made the greatest contribution to the construction of bibliographic material referring to the study of the industrialization of cannabis in the food industry was biological and agricultural sciences with 49 published documents, and the type of publication that was most used during the period indicated above was the journal article, which represents 61% of the total scientific production