Una revisión de la obtención de compuestos fenólicos a partir de cáscara y semilla de palta (Persea americana Mill.), empleando tecnologías emergentes

La industrialización de la palta genera grandes cantidades de desecho de cáscara y semilla que representan el 18 y 13 % del peso total del fruto respectivamente, que generalmente son eliminados. Estudios han demostrado que estos subproductos poseen altos contenidos de compuestos fenólicos que son beneficiosos para la salud humana, es por ello que ha generado mayor interés para la industria alimentaria, cosmética y farmacéutica; las cuales han desarrollado y empleado numerosos métodos de extracción con la finalidad de recuperar la mayor cantidad de dichos compuestos. En esta revisión se describe la composición proximal y fenólica de la cáscara y semilla de palta. Además, se hace énfasis en las variables de proceso de las tecnologías convencionales (soxhlet y maceración) y emergentes (extracción asistida por ultrasonidos o microondas y extracción por líquidos presurizados) empleadas en la extracción de compuestos fenólicos, para así tener una visión más clara de las tecnologías más eficientes y que estas sean estudiadas a fondo en el aprovechamiento de estos subproductos agroindustriales. La composición proximal y fenólica de la cáscara y semilla de palta, está sujeta a la variedad del cultivo y a al estado de madurez de los mismos, asimismo mediante las tecnologías emergentes se evidencian mejores resultados en el contenido total de compuestos fenólicos, no obstante, aún se requieren estudios de la correlación de factores como: tipo de secado en los subproductos, tipos de solventes y parámetros de extracción.; ya que podrían mejorar la eficiencia y rendimiento en la recuperación de estos compuestos.Tesi

Una revisión de la obtención de compuestos fenólicos a partir de cáscara y semilla de palta (Persea americana Mill.), empleando tecnologías emergentes

La industrialización de la palta genera grandes cantidades de desecho de cáscara y semilla que representan el 18 y 13 % del peso total del fruto respectivamente, que generalmente son eliminados. Estudios han demostrado que estos subproductos poseen altos contenidos de compuestos fenólicos que son beneficiosos para la salud humana, es por ello que ha generado mayor interés para la industria alimentaria, cosmética y farmacéutica; las cuales han desarrollado y empleado numerosos métodos de extracción con la finalidad de recuperar la mayor cantidad de dichos compuestos. En esta revisión se describe la composición proximal y fenólica de la cáscara y semilla de palta. Además, se hace énfasis en las variables de proceso de las tecnologías convencionales (soxhlet y maceración) y emergentes (extracción asistida por ultrasonidos o microondas y extracción por líquidos presurizados) empleadas en la extracción de compuestos fenólicos, para así tener una visión más clara de las tecnologías más eficientes y que estas sean estudiadas a fondo en el aprovechamiento de estos subproductos agroindustriales. La composición proximal y fenólica de la cáscara y semilla de palta, está sujeta a la variedad del cultivo y a al estado de madurez de los mismos, asimismo mediante las tecnologías emergentes se evidencian mejores resultados en el contenido total de compuestos fenólicos, no obstante, aún se requieren estudios de la correlación de factores como: tipo de secado en los subproductos, tipos de solventes y parámetros de extracción.; ya que podrían mejorar la eficiencia y rendimiento en la recuperación de estos compuestos.Tesi

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated with the lactic acid bacteria involved in its production, which in many cases are indigenous. Three artisanal Swiss-type cheeses of greatest preference in the market of Huaraz (Ancash) were selected. The main LAB were isolated and identified and their safety properties and technological potential for their application in new cheeses were verified in vitro and evaluated by consumers. Eleven strains were confirmed as LAB by Gram-positive and catalase-negative biochemical tests; according to 16S rDNA, seven strains belonged to Lacticaseibacillus paracasei (KQ3, EQ1, CQ1, YQ1, LQ2, GQ2 and TQ1), three strains to Lentilactobacillus parabuchneri (BQ2, OQ2 and RQ3), and one to Lactiplantibacillus sp. (QQ3). In safety assays, LAB did not exhibit gelatinase or hemolytic activities. In addition, L. paracasei KQ3, GQ2 and L. parabuchneri BQ2 effectively inhibited pathogens such as S. aureus, E. coli and L. monocytogenes. Antibiotic susceptibility was variable among strains. L. paracasei CQ1, EQ1, KQ3, TQ1 and Lactiplantibacillus sp. QQ3 showed high milk acidification capacity (0.16-1.44%) and reduced pH from 6.6 to 3.5 after 72 h of incubation. L. paracasei CQ1, Lactiplantibacillus sp. QQ3 and L. paracasei KQ3 showed the highest casein degradation zones (20.8-11.5 mm). All strains showed lipolytic activity, with Lactiplantibacillus sp. QQ3, L. paracasei CQ1 and L. parabuchneri BQ2 standing out with halos of 30.8-36.3 mm. Lactiplantibacillus sp. QQ3 and L. paracasei TQ1 showed ability to produce diacetyl. The best strains were tested in cheese production where L. paracasei CQ1 showed the best sensory qualities. Finally, the native BAL strains showed a high potential for the production of natural, safe and sensorially acceptable dairy products

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

Ice cream is a widely consumed product in the world. Unfortunately, its standard presentation is very poor in nutraceuticals; fruits such as Mangifera indica and Myrciaria dubia have an important bioactive potential, which can be used to enrich this type of product in phytochemicals. However, maintaining the health and sensory aspects of a functional ice cream is still under investigation. The influence of Mangifera indica and Myrciaria dubia pulp on the bioactive and sensory properties of ice cream was studied. Four ice cream treatments were prepared with Mangifera indica (15% and 20%) and Myrciaria dubia (5% and 10%). Ascorbic acid content (reduction of 2,6 dichlorophenolindophenol), total phenolic content (Folin-Ciocalteu reaction) and antioxidant capacity (DPPH radical inhibition) were evaluated in addition to a sensory sorting test. The treatments with 10% Myrciaria dubia showed the highest ascorbic acid contents (83.46 and 71.27 mg/100g), total phenolic compounds (80.10 and 79.06 mgGAE/100g) and antioxidant capacity (61.0 and 64.05 mg ice/ml solvent) compared to the 5% treatment and the control; while the influence of Mangifera indica on these parameters was relatively minor. However, sensory evaluation showed that T3 (5% Myrciaria dubia; 20% Mangifera indica) were the most preferred, outperforming the control ice cream. It is evident that Myrciaria dubia stands out for its high ascorbic acid content, total phenolic compounds and antioxidant capacity of the ice cream while Mangifera indica improves its sensory aspect, allowing an overall balance of sweet-acid taste pleasant to the consumer and maintaining its health properties

A database of freshwater fish species of the Amazon Basin

The Amazon Basin is an unquestionable biodiversity hotspot, containing the highest freshwater biodiversity on earth and facing off a recent increase in anthropogenic threats. The current knowledge on the spatial distribution of the freshwater fish species is greatly deficient in this basin, preventing a comprehensive understanding of this hyper-diverse ecosystem as a whole. Filling this gap was the priority of a transnational collaborative project, i.e. the AmazonFish project - https://www.amazon-fish.com/. Relying on the outputs of this project, we provide the most complete fish species distribution records covering the whole Amazon drainage. The database, including 2,406 validated freshwater native fish species, 232,936 georeferenced records, results from an extensive survey of species distribution including 590 different sources (e.g. published articles, grey literature, online biodiversity databases and scientific collections from museums and universities worldwide) and field expeditions conducted during the project. This database, delivered at both georeferenced localities (21,500 localities) and sub-drainages grains (144 units), represents a highly valuable source of information for further studies on freshwater fish biodiversity, biogeography and conservation

Antimicrobial and production of hydrolytic enzymes potentials of bacteria and fungi associated with macroalgae and their applications: a review

Endophytic and epiphytic bacteria and fungi that live in association with macroalgae produce compounds that favor the growth of the host, being in some cases more efficient than those produced by the terrestrial microbiome. This review collects information from articles published in Scopus, ScienceDirect, PubMed, and Wiley Online Library. Articles were organized according to their antimicrobial properties, synthesis of hydrolytic enzymes, production of other bioactive compounds by bacteria and fungi, and their application. The information collected showed that bacteria and fungi associated with macroalgae have the ability to inhibit bacteria, fungi, yeasts, and protozoa that affect aquaculture, public health, and the food industry, reporting that the pyrenocines A, B, E, and S isolated from Phaeosphaeria sp. Inhibited pathogenic protozoa. Additionally, other compounds identified as alkaloids, steroids, triterpenoids, and flavonoids could act by altering the morphology and physiology of pathogenic microorganisms, which can be applied in the food, pharmaceutical, paper, chemical, textile, and cosmetic industries. In addition, these microorganisms can synthesize enzymes such as xylanase, amylase, cellulase, pectinase, agarase, lignocellulose, chitinase, gelatinase, asparaginase, glutaminase, and lipase, which can be used to reduce oxidation and enzymatic browning, improve digestibility and functionality of feed, synthesis of chitin oligomers with antimicrobial properties, bioremediation of agricultural residues and industrial effluents, and production of hydrolysates