A5012180677- Microencapsulation and Drying Processes
- Botanical Research and Applications
- Phytochemicals and Antioxidant Activities
- Seed and Plant Biochemistry
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Aquaculture Nutrition and Growth
- Bee Products Chemical Analysis
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Edible Oils Quality and Analysis
- Enzyme Catalysis and Immobilization
- Algal biology and biofuel production
- Food Science and Nutritional Studies
- Botanical Research and Chemistry
- Biodiesel Production and Applications
- Viral Infectious Diseases and Gene Expression in Insects
- Polysaccharides Composition and Applications
- Food Industry and Aquatic Biology
- 3D Printing in Biomedical Research
- Food Quality and Safety Studies
- Muscle metabolism and nutrition
Universidad de Lima
2020-2024
Pontificia Universidad Católica de Valparaíso
2009
In this research, scallops (Argopecten purpuratus) visceral meal (SVM) and defatted (SVMD) were analysed for their proximal composition, protein solubility, amino acid profile. Hydrolysed proteins isolated from the scallop's viscera (SPH) optimised characterised using response surface methodology with a Box-Behnken design. The effects of three independent variables examined: temperature (30-70 °C), time (40-80 min), enzyme concentration (0.1-0.5 AU/g protein) on degree hydrolysis (DH %) as...
The trend in protein consumption is towards plant-based foods, for this reason a powdered beverage with balanced profile of essential amino acids was developed, combining two different sources protein, cushuro (Nostoc commune) and quinoa (Chenopodium quinoa). an ancient Andean cyanobacteria that grows over 3000 4000 m above sea level, important seed, they are part the basic diet Peruvian population. obtained from region Ancash-Peru dried (60 °C, 18 h) flour dissolved 0.1 N HCl at 90 °C 20...
Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic the ternary combination of gum (GA) + maltodextrin (MD) whey protein isolate (WPI) at different formulations were used coating materials for encapsulation process using spray-drying. The moisture content, particle...
Cushuro (Nostoc sphaericum) polysaccharide was used to co-microencapsulate sacha inchi oil, natural antioxidant extracts from the oleoresin of charapita chili peppers (Capsicum frutescens L.) and grape orujo (Vitis vinifera L.). Encapsulation efficiency, moisture, particle size, morphology, oxidative stability, shelf-life, solubility, essential fatty acid profile, sterol content capacity were evaluated. The formulations with extract showed higher stability (4908 ± 184 h), (4835.33 40.02 µg...
Sacha inchi
The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and huayllabambana (SIHO), using biopolymers as wall materials spray drying technology. physicochemical characteristics such encapsulation efficiency, particle size, morphology oxidative stability were analyzed in order select the best formulation that could potentially be used an ingredient development functional food. Bulk SIO four formulations tested for each...
Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and extracts of camu (Myrciaria dubia (HBK) Mc Vaugh) mango (Mangifera indica) skins, obtained assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition oxidative stability, were evaluated in order to select the best formulation for development functional foods. most important results indicate...
In Peru, 5 of every 10 children suffer from malnutrition, which increases the risk developing non-communicable diseases (NCDs) at early stages their life. Sacha inchi (Plukenetia huayllabamana) cake is by-product oil extraction process Amazon Peruvian seed and has high protein (56%) fiber (5.9%) content. Tarwi (Lupinus mutabilis Sweet) a legume characterized by its content (>50%) levels tyrosine tryptophan amino acids. Thus, purpose this research was to develop high-protein cookies enriched...
The giant squid (Dosidicus gigas) is a marine product from the Pacific Ocean. Its by-products can be used to obtain bioactive products such as collagen, proteins, and others. This work aimed develop cookies enriched with Quinoa (Chenopodium quinoa) native collagen pota nape high in protein content, minerals, antioxidants. Four formulations (4, 8, 12 16% collagen) were developed compared control sample. results showed higher (11.7 ± 0.3–20.8 0.4%) lower moisture (4.7 0.1–5.6 0.2%), ash (3.0...
El objetivo de este trabajo es determinar la estabilidad oxidativa los aceites sacha inchi (Plukenetia huayllabambana y Plukenetia volubilis) sin microencapsular microencapsulados con diferentes materiales pared, empleando el método Rancimat a 70 °C, 80 90 °C 100 técnica extrapolación lineal en función periodos inducción se estimaron tiempos vida útil 25 °C. Se realizaron siguientes análisis físico-químicos: índice acidez, peróxidos, humedad.