Evaluación de las condiciones térmico metabólicas en el área de producción de la empresa oriental industria alimenticia Oia. Cia. Ltda. Planta Estambul Quevedo y su incidencia en los trastornos sistémicos por calor.

The present research aims to determine the thermal-atmospheric conditions in which workers develop their activities and their incidence in systemic heat disorders such as syncope, edema, cramps, exhaustion and heat stroke, in addition to local disorders such as skin conditions, in The food processing plant Oriental Food Industry OIA Cía. Ltda., Located in the city of Quevedo at an altitude of 75 m s. N. M. Its objective is to reduce the incidence of occupational accidents and diseases by implementing preventive measures systems by carrying out engineering and administrative controls. As the initial stage of the investigation, the identification of the critical areas was carried out. The WBGT index was measured using the instruments and methods endorsed by ISO 7226, after which the results were evaluated to propose measures that reduce, control Or minimize the heat stress levels allowed under current regulations, these measures will guarantee the integrity and well-being of all workers involved in these processes.El presente trabajo de investigación busca determinar las condiciones térmico-atmosféricas en la que los trabajadores desarrollan sus actividades y su incidencia en los trastornos sistémicos por calor como síncope, edema, calambres, agotamiento y golpe de calor, además trastornos locales como afecciones cutáneas, en la planta de elaboración de productos alimenticios Oriental Industria Alimenticia OIA Cía. Ltda., ubicada en la ciudad de Quevedo a una altitud de 75 m s. n. m. Tiene por objetivo disminuir la incidencia de accidentes y enfermedades ocupacionales mediante la implementación de sistemas de medidas preventivas efectuando controles de ingeniería y administrativos. Como etapa inicial de la investigación se efectuó la identificación de las áreas críticas, conociendo estas áreas se realizó la medición del índice WBGT, con instrumentos y métodos avalados por la Norma ISO 7226, posterior aquello se evaluó los resultados para proponer medidas que reduzcan, controlen o minimicen a niveles permitidos el estrés térmico por calor según la normativa vigente, estas medidas garantizaran la integridad y bienestar de todos los trabajadores involucrados en estos procesos

Monitoring changes in the volatile profile of ecuadorian cocoa during different steps in traditional on-farm processing

The present work was conducted to evaluate the volatile profile of Ecuadorian Forastero, CCN-51, ETT103 and LR14 cocoa beans during traditional fermentation in laurel wood boxes followed by a sun-drying process. Fifty-six volatiles were identified with HS-SPME-GC-MS. Aldehydes, alcohols and ketones were the compounds that mainly characterized the fresh cocoa. The main compounds formed during the anaerobic fermentation step were esters and acids, while in the aerobic fermentation step, an increase in ester-, aldehyde- and acid-type compounds was observed. Finally, after the drying step, a notable increase in the acid (i.e., acetic acid) content was the predominant trend. According to the genotypes, ETT103 presented high contents of terpenes, alcohols, aldehydes and ketones and low contents of unfavorable acid compounds. The CCN-51 and LR14 (Trinitarian) varieties stood out for their highest amounts in acids (i.e., acetic acid) at the end of primary processing. Finally, the Forastero cocoa beans were highlighted for their low acid and high trimethylpyrazine contents. According to the chemometric and Venn diagram analyses, ETT-103 was an interestingly high-aromatic-quality variety for cocoa gourmet preparations. The results also showed the need for good control of the processing steps (using prefermentative treatments, starter cultures, etc.) on Ecuadorian genotypes of Trinitarian origin.Project PFOC-08-39-2021; grant number IJC2018-036207-Iinfo:eu-repo/semantics/publishedVersio

Características físicas, químicas y microbiológicas de la harina de banano morado (Musa acuminata) red dacca, producidos en los cantones Mocache, El Empalme y La Maná

Bananas are one of the main agricultural products of Ecuador, however, being commercialized and consumed as fresh fruit, there are few industrialization alternatives that are available. In this sense this research aimed to obtain purple banana flour (Musa acuminata) of fruit harvested in locations with different altitudinal levels, including the cantons of La Maná (200 m.s.n.m.), El Empalme (71 m.s.n.m.) and Mocache (45 m.s.n.m.); and with two maturity stages (green and pintón). Prior to the elaboration of the flour, the fruit was characterized to determine the, pH, acidity, ° Brix and maturity index were analyzed. In the flour the physical-chemical and microbiological characteristics were analyzed; For the development of the research, six treatments were used, applying Completely Random Design (DCA) with AxB factorial arrangement, the means were compared with the Tukey test (p£0.05). For ° Brix parameter, the highest value was obtained for T1a2 (Mocache / pintón) with an average of 11.30 and the lowest one for T3a2 (El Empalme / pintón) with values ​​of 8.80; the humidity of T1a1 (Mocache / green) was 13.95% being the highest value found and 5.07% the lowest value for T2a1 (La Maná / pintón). Regarding the carbohydrates determination on a dry basis, T2a1 (La Maná / verde) was 91.32% while T3a2 (El Empalme / pintón) with a value of 90.04% was the minimum data in the analyzed samples. The highest value for total polyphenols was obtained for the T1a2 treatment (Mocache / Pintón) with 2.43 mg GAE / g, while the lowest T3a1 with 1.99 mg GAE / g presented the lowest one. 28.70 μg Beta-carotene / g was the highest concentration found for Carotenoids, in the T2a2 (La Manna / Pintón) treatment, while the treatment T3a1 (El Empalme / Verde) presented the lowest value (22.20 μg Betacarotene / g).El banano es uno de los principales productos agrícolas de Ecuador, sin embargo, al ser comercializado y consumido como fruta fresca, son pocas las alternativas de industrialización con las que se cuenta. En tal sentido en esta investigación se planteó obtener harina de banano morado (Musa acuminata) de fruta cosechada en localidades con diferentes pisos altitudinales, entre ellos los cantones, La Maná (200 m.s.n.m.), El Empalme (71 m.s.n.m.) y Mocache (45 m.s.n.m.), relacionándolos con dos estados de madurez (verde y pintón). Previamente se caracterizó la fruta, determinando pH, acidez, °Brix e índice de madurez, de la que, posteriormente, se obtuvo la harina. En la harina se analizaron las características físico-químicas y microbiológicas; para el desarrollo de la investigación se emplearon seis tratamientos, aplicándose Diseño Completamente al Azar (DCA) con arreglo factorial AxB, las medias se compararon con prueba de Tukey (p£0.05). Para el parámetro de °Brix, el mayor valor lo obtuvo el T1a2 (Mocache/pintón) con un promedio de 11.30, el menor promedio lo presentó el T3a2 (El Empalme/pintón) con valores de 8.80; la humedad del T1a1 (Mocache/verde) fue 13.95% siendo el mayor valor encontrado y el T2a1 (La Maná/pintón) con 5.07% el de menor valor; en referencia a la determinación de carbohidratos en base seca el T2a1 (La Maná/verde) fue de 91.32% mientras que para el T3a2 (El Empalme/pintón) con valor de 90.04% se obtuvo el valor mínimo para este parámetro. En relación a polifenoles totales el mayor promedio lo obtuvo el tratamiento T1a2 (Mocache/Pintón) con 2.43 mg GAE/g. mientras que el menor promedio se presentó en T3a1 con 1.99 mg GAE/g. Finalmente, en relación a la cantidad de Carotenoides el T2a2 (La Maná/Pintón) un presentó el contenido más alto, 28.70 μg Betacaroteno/g, mientras que T3a1 (El Empalme/Verde) presentó el menor promedio, 22.20 μg Betacaroteno/g

Effect of drying technique on the volatile content of ecuadorian bulk and fine-flavor cocoa

Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), on the volatile profile of fine-flavor and bulk cocoa varieties analyzed by HS-SPME-GC-MS. A total of sixty-four volatile compounds were identified in fresh and dried cocoa. As expected, the volatile profile was clearly modified after the drying step, showing strong differences among cocoa varieties, this factor and its interaction with the drying technique having greater influence according to the ANOVA simultaneous component analysis. A principal component analysis revealed a close relationship between the volatile content of bulk cocoa samples dried by the OD and SD techniques, whereas slight volatile modifications were perceived among fine-flavor samples dried using the three different techniques under study. Overall, the results provide the basis for the potential application of the simplest inexpensive SBPD technique in order to accelerate the drying process of sun drying and produce cocoa with similar (fine-flavor cocoa) or improved (bulk cocoa) aromatic quality to that formed using the traditional SD or the small-scale OD.Spanish Ministry of Science, Innovation, and Universities, through the postdoctoral contract Juan de la Cierva de Incorporacion;Competitive Fund for Scientific and Technological Research "FOCICYT"info:eu-repo/semantics/publishedVersio

Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana

The banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples and those submitted to different traditional Ecuadorian heating treatments (boiling, roasting, and baking) were evaluated to profile their phenolic content by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) and the antioxidant activity by ORAC, ABTS, and DPPH assays. A total of sixty-eight phenolic compounds were identified or tentatively identified in raw banana and treated samples, highlighting the content in flavonoids (flavan-3-ols with 88.33% and flavonols with 3.24%) followed by the hydroxybenzoic acid family (5.44%) in raw banana samples. The total phenolic compound content significantly decreased for all the elaborations evaluated, specifically from 442.12 mg/100 g DW in fresh bananas to 338.60 mg/100 g DW in boiled (23.41%), 243.63 mg/100 g DW in roasted (44.90%), and 109.85 mg/100 g DW in baked samples (75.15%). Flavan-3-ols and flavonols were the phenolic groups most affected by the heating treatments, while flavanones and hydroxybenzoic acids showed higher stability against the heating treatments, especially the boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline in antioxidant activity, evaluated by different methods, especially in baked samples. The results obtained from PCA studies confirmed that the impact of heating on the composition of some phenolic compounds was different depending on the technique used. In general, the heating processes applied to the banana samples induced phytochemical modifications. Even so, they remain an important source of bioactive compounds for consumers.(IJC2018-036207-I); (POSTDOC_21_00914)info:eu-repo/semantics/publishedVersio

Impact of the pre-drying process on the volatile profile of on-farm processed Ecuadorian bulk and fine-flavour cocoa varieties

Aiming to improve the quality of cocoa, preconditioning of cocoa after harvesting and before fermentation has become an on-farm processing step of great interest in recent times. The present work aimed to evaluate the influence of a pre-drying process on the volatile composition of Ecuadorian bulk (Forastero and CCN-51) and fine-flavour (ETT103 and LR14) cocoa at the end of primary processing. A total of 63 volatile compounds including aldehydes, alcohols, acids, ketones, esters, terpenes, lactones and other miscellaneous compounds were identified in cocoa samples by HS-SPME-GC-MS. The use of a pre-drying step revealed a varietal homogenization and a reduction in the fermentation time, making this preconditioning step an inexpensive and attractive option for farmers. Moreover, different varietal behaviour was observed after pre-drying, the fine-flavour varieties obtaining a clear improvement in aromatic quality with higher levels of compounds imparting positive notes.Spanish Government IJC2018-036207-I , Junta de Andalucia EMERGIA20_00144, POST-DOC_21_00914, Competitive Fund for Scientific and Technological Research "FOCICYT" PFOC-08-39-2021info:eu-repo/semantics/publishedVersio