Alimentos Ciencia e Ingeniería
type: channel
description: La Revista Alimentos, Ciencia e Ingeniería (ACI) fue creada en 1992 en la Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología (FCIAB) de la Universidad Técnica de Ambato (UTA). Actualmente su versión digital es la que se distribuye ampliamente a nivel regional. ACI publica Trabajos sin costo en el ámbito de las Ciencias e Ingeniería, con énfasis en aquellos tremas de los alimentos y biotecnología. Desde el mes de diciembre 2025 la revista consta en el catálogo Latindex 2.0. PERIODICIDAD Semestral - Julio y enero (semestral) IMPRESO: ISSN 1390-2180 / ELECTRÓNICO: ISSN 2737-6338 INDEXACIÓN Latindex 2.0, REDIB, MIAR, Google Scholar, Directorio DOAJ
publisher: Universidad Técnica de Ambato - FCIAL
language: es
publication name: Alimentos Ciencia e Ingeniería
issn: 1390-2180
copyright: Aquellos autores/as que tengan publicaciones con esta revista, aceptan los términos siguientes: a. Los autores/as conservarán sus derechos de copiar y redistribuir el material, bajo los términos estipulados en la Licencia de reconocimiento, no comercial que permite a terceros compartir la obra bajo las siguientes condiciones: Atribución: debe dar el crédito apropiado, proporcionar un enlace a la licencia e indicar si se realizaron cambios. Puede hacerlo de cualquier manera razonable, pero no de ninguna manera que sugiera que el licenciante lo respalda a usted o su uso. No comercial: no puede utilizar el material con fines comerciales. Sin restricciones adicionales: no puede aplicar términos legales ni medidas tecnológicas que restrinjan legalmente a otros hacer cualquier cosa que la licencia permita.
items: Determination of the Shelf Life of an Extract and Microencapsulated Lycopene Obtained from Agro-Industrial Waste of Tamarillo (Solanum betaceum)
items: MULTIVARIATE ANALYSIS AND ARTIFICIAL NEURONAL NETWORKS TO DEFINE THE IDENTITY TRAITS AND QUALITY PROFILE OF MANDARIN CLEMENULES
items: Baseline survey of anions and metals in potatoes, tomatoes, and onions marketer in Cuenca, Ecuador
items: Effects of two packing methods on the postharvest quality of papaya Maradol
items: Evaluation of the physicochemical stability of hard gelatin capsules containing lycopene microencapsulates
items: Tendencias de Alimentación de Adolescentes en Zonas Urbanas y Rurales de la Provincia Bolívar: Un Enfoque de Análisis Multivariante
items: Formulation of a functional cookie to take advantage of the nutritional properties of lupin flour (Lupinus mutabilis)
items: Análisis de la cadena de valor en el sector agrícola. Caso PACAT
items: EFFECTS OF VERMICOMPOST INCLUSION ON WATER QUALITY, FEED INTAKE, AND GROWTH PARAMETERS OF NILE TILAPIA (Oreochromis niloticus)
items: STUDY OF THE INFLUENCE OF ANTHROPOGENIC CONTAMINANTS ON THE PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF THE IRRIGATION WATER OF THE AMBATO-HUACHI-PELILEO CANAL
items: Producción, agronomía y usos culinarios del Amaranthus spp. de Tochimilco, Puebla, México
items: Food Drying: Opportunities, Market Solutions, and Nutraceutical Properties of Chayote
items: Aplicación de recubrimientos a base de almidones y clavo de olor en aguacate Hass, Ecuador
items: Review on Quality Management Systems and Food Safety in Latin America and the European Union
items: Bioinformatic Studies for the Identification of Possible Therapeutic Targets in Amyotrophic Lateral Sclerosis (ALS) Disease
items: Determination of the sanitary quality of unpasteurized fresh cheeses for human consumption in Sinaloa, Mexico.
items: Nutritional and Nutraceutical Quality of Artisan Food Products Supplemented With Bean Flour (Phaseolus vulgaris L.)
items: Exploitation of Yellow Passion Fruit Peel (Passiflora edulis f. flavicarpa) as a Source of Brute Fiber
items: PRODUCTION OF BIOPLASTIC AND THEIR APPLICATIONS AS FOOD PACKAGING: PLA AND PHB
items: VALORIZATION OF COCOA BY PRODUCTS: APPLICATIONS AND PERSPECTIVES IN THE FOOD INDUSTRY
items: Susceptibility analysis of mutations that confer resistance to inhibitors of the main protease (Mpro) and RNA-dependent RNA polymerase (RdRp) of the SARS-CoV-2 virus
items: Biodegradable Packaging Made from Banana Peels
items: EVIDENCE-BASED RUMINAL MICROBIOTA
items: Growth Kinetics of Aspergillus niger in Solanum tuberosum
items: Estabilidad de la enzima cu-zn superóxido dismutasa inmovilizada en nanosferas 100 para una formulación cosmética
items: Medición de las emisiones de efecto invernadero en el terminal terrestre de Salcedo
items: Análisis aerobiológico del relleno sanitario del Gobierno Autónomo Descentralizado del cantón Salcedo
items: Producción de lípidos a partir de microalgas psicrofílicas, presentes en los glaciares antárticos para la síntesis de biodiesel
items: Modificación de las propiedades reológicas y panificables mediante fermentación del almidón de maíz variedad INIAP 122
items: Evaluación de antocianinas y micronutrientes en papa nativa (Solanum andigena)

Determination of the Shelf Life of an Extract and Microencapsulated Lycopene Obtained from Agro-Industrial Waste of Tamarillo (Solanum betaceum)
type: item
description: Stability studies were conducted to evaluate the shelf life of the lycopene extract and microencapsulated lycopene, following the guidelines established in ICH Topic Q1A (R2), (2003). The main objective was to estimate the product's stability period under the defined storage conditions, ensuring its quality and functionality over time. For the lycopene extract, storage in amber glass bottles was used to protect it from light and reduce its exposure to oxygen. This extract was maintained at controlled temperatures of 2 to 8°C for a period of 15 days. During this time, periodic analyses were carried out to determine the lycopene concentration and evaluate its stability. In the case of microencapsulated lycopene, a different storage system was used, employing high-density polyethylene bags with aluminum. These packaging conditions provide greater protection against moisture, light, and oxygen, which enhances the compound’s stability. This product was stored at a temperature of 20 ± 5°C for a period of 24 months. The shelf life of both products was determined based on the analysis of lycopene concentration over time, allowing for the assessment of compound degradation under specific storage conditions. Additionally, at the end of the study, antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) technique. The results indicated that the lycopene extract had an estimated shelf life of 7 days when stored in amber glass bottles at temperatures of 2 to 8°C. On the other hand, the microencapsulated lycopene showed greater stability, reaching a shelf life of 22 months when stored in high-density polyethylene bags with aluminum
subject: Artículos de investigación
  topic: section
subject: stability study
  topic: keywords
subject: lycopene extract
  topic: keywords
subject: microencapsulation
  topic: keywords
subject: shelf life
  topic: keywords
creator: Danae Fernández Rivero
creator: Orestes Dario López Hernández
creator: Antonio Iraizoz Colarte
rights: Copyright (c) 2025 Danae Fernández Rivero, Orestes Dario López Hernández, Antonio Iraizo Colarte https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-12
publication date: 2025-07-12
doi: 10.31243/aci.v32i1.2752

MULTIVARIATE ANALYSIS AND ARTIFICIAL NEURONAL NETWORKS TO DEFINE THE IDENTITY TRAITS AND QUALITY PROFILE OF MANDARIN CLEMENULES
type: item
description: This study analyzes the physical, organoleptic, and nutritional characteristics of the clemenules mandarin, produced in the Plana Baja region of Castellón (Spain). Through tasting tests and statistical analysis, consumers' perception of quality was assessed, identifying the determining factors of the product's quality and identity. More than 200 scientific articles from the last 30 years were reviewed. This study is distinguished by its innovative and objective methodology. While conventional sensory analyses are typically performed in producing areas, this study was conducted in Ávila, a city distant from the production area and with no citrus-growing tradition, minimizing biases associated with geographical proximity to obtain more impartial assessments. In addition to integrating qualitative and quantitative approaches compared to previous studies that have addressed the quality of clemenules from an agronomic, genetic, or sustainability perspective, this work introduces a multi-methodological analysis that combines Content Analysis, inferential methods, and the use of Artificial Neural Networks (ANN). This approach allows for the identification of complex patterns in sensory perception and consumer behavior, providing deeper and more predictive information. The study seeks to identify the sensory characteristics appreciated by consumers, develop a distinctive organoleptic profile, and evaluate its nutritional value in relation to product acceptance and its impact on healthy eating.
subject: Artículos de investigación
  topic: section
subject: Clemenules mandarin, sensory profile, consumer perception, nutritional value, healthy eating
  topic: keywords
creator: Carlos Canelo Barrado
creator: Juan Canelo Pérez
rights: Copyright (c) 2025 Carlos Canelo Barrado, Juan Canelo Pérez https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-12
publication date: 2025-07-12
doi: 10.31243/aci.v32i1.2768

Baseline survey of anions and metals in potatoes, tomatoes, and onions marketer in Cuenca, Ecuador
type: item
description: (1) Background: The indiscriminate use of fertilizers and pesticides in agriculture and the water and soil pollution with metals of natural or anthropogenic origin are reflected in foods that contain these residues. For this reason, this study aimed to determine ions, metals, and pesticides in potato Solanum tuberosum var. pink chaucha; (2) Methods: The study was carried out at the Irquis experimental farm of the University of Cuenca, using a 4 x 4 Latin Square experimental design. The potatoes were sown, pesticides were applied at conventional doses, and the dose of fertilizers varied. The water, soil, and potato samples were obtained for analysis in the laboratory in each treatment. Metals were analyzed by Inductively Coupled Plasma Mass Spectrometry, pesticides with High-Resolution Liquid Chromatography, and ions by UV-visible Spectroscopy; (3) Results: In total, 43 metals were analyzed, and all had low values, which are below the Limit Maximum Permissible. The concentration of ions (nitrates and phosphates) concerning the doses of fertilizers did not present statistically significant differences. Pesticides did not reach the detention limits; (4) Conclusions: The metal content was not influenced by applying fertilizers or water irrigation. Still, there was a location of the experimental plots effect because the soil does not have a uniform concentration of metals.
subject: Artículos de investigación
  topic: section
subject: potato, metals, ions, pesticides.
  topic: keywords
creator: Antonio Sagbay
creator: Andrés Zhiminaycela
creator: And´res Pérez
creator: Victoria Abril
creator: María Dolores Tonon
creator: Ximena Palomeque
creator: Piercossimo Tripaldi
creator: Veronica Pinos
rights: Copyright (c) 2024 Antonio Sagbay, Andrés Zhiminaycela, And´res Pérez, Victoria Abril, María Dolores Tonon, Ximena Palomeque, Piercossimo Tripaldi, Veronica Pinos https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 1
ending page: 18
doi: 10.31243/aci.v31i02.2554

Effects of two packing methods on the postharvest quality of papaya Maradol
type: item
description: Papaya (Carica papaya) is affected by postharvest losses, so the objective of this research was to evaluate practices to maintain the quality of the fruit, trying to reduce the use of chemicals that affect the safety of fruits and threaten the consumers' health, so the use of paper and sponges is an alternative to maintain quality. To this end, an experiment was conducted in the laboratory, where the physical-chemical characteristics (titratable acidity, pH, brix, weight loss, color, firmness) were analyzed, as well as the sensory properties during 10 days in stages of maturation 3 and 4. The results show that the best visual quality, aroma and global impression is reached on day 5 in maturation stage 4 regardless of the preservation method, from then on, a decrease in its quality is observed, particularly in the firmness from 5 in maturation stage 4, for the variables weight loss, pH, acidity degrees brix, no significant changes were observed, however the tendency for these to occur particularly in 10 with a reduction in acidity and increase of degrees brix at ripening stage 4. Since both methods were efficient for the preservation of papaya, it is recommended to select the one with the lowest cost, however, they should be sought after. alternatives to improve the firmness of the fruit since the losses are observed from day 5.
subject: Artículos de investigación
  topic: section
creator: Miryan Rocio Urbano Borja
creator: Silvia Ureña
creator: Rodolfo López
creator: Deisy Quintuña
rights: Copyright (c) 2025 Miryan Rocio Urbano Borja, Silvia Ureña, Rodolfo López, Deisy Quintuña https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-12
publication date: 2025-07-12
doi: 10.31243/aci.v32i1.2653

Evaluation of the physicochemical stability of hard gelatin capsules containing lycopene microencapsulates
type: item
description: Three batches of hard gelatin capsules containing lycopene microencapsulates were evaluated for their physicochemical stability during storage at a temperature of 20 ± 5°C in amber glass bottles. The tests conducted included lycopene concentration, visual inspection, weight, and disintegration time, with a sampling frequency of 0, 3, 6, 9, and 12 months, according to the ICH Q1A guidelines. Based on the results of lycopene concentration over time, the stability period was determined. The antioxidant activity of the capsules was confirmed at the end of the study using the DPPH method. The capsules maintained their physical integrity, showing no adhesion, cracks, swelling, or color changes. The weight variation remained within the acceptable range of 90 to 110%, and the disintegration time remained under 45 minutes. The stability period varied from 12,53 to 14,24 months in the analyzed batches. The results obtained indicate that the capsules maintain their physical and chemical characteristics for 12 months, meeting the acceptance criteria established for solid oral dosage forms
subject: Artículos de investigación
  topic: section
subject: stability study, hard gelatin capsules, shelf life
  topic: keywords
creator: Danae Fernández Rivero
creator: Shirley Nicole Bautista Gavilanes
creator: Nelly del Pilar Pazmiño Miranda
creator: Orestes Dario López Hernández
creator: Antonio Iraizo Colarte
rights: Copyright (c) 2024 Danae Fernández Rivero, Shirley Nicole Bautista Gavilanes, Nelly del Pilar Pazmiño Miranda, Orestes Dario López Hernández; Antonio Iraizo Colarte https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 1
ending page: 10
doi: 10.31243/aci.v31i02.2555

Tendencias de Alimentación de Adolescentes en Zonas Urbanas y Rurales de la Provincia Bolívar: Un Enfoque de Análisis Multivariante
type: item
description: (1) Antecedentes: La finalidad de la investigación fue identificar patrones de consumo de alimentos comunes en la población adolescente de las zonas urbana y rural de la provincia Bolívar a partir de datos reportados en la Encuesta Nacional de Salud y Nutrición (ENSANUT) en el año 2018. (2) Métodos: Se aplicó técnicas de análisis multivariante: análisis factorial exploratorio (AFE) y análisis de regresión logística, a partir de 10 variables relacionadas con la alimentación. (3) Resultados: Mediante el AFE se obtuvo cuatro factores 1: consumo de alimentos poco saludables, 2: consumo de vegetales y bebidas, 3: alimentación escolar y factor 4: consumo de frutas, que explican el 50% de la varianza de los datos. Mediante el análisis de regresión logística se determinó la tendencia que existe entre los factores de alimentación y la zona de procedencia (urbano – rural) con un 68,55% de sensibilidad, donde, los factores 1, 2 y 4 se asocian directamente con la probabilidad de pertenecer a la zona rural y el factor 3 se asocia a la zona urbana (4) Conclusiones: Se redujo la dimensionalidad de las 10 variables de estudio analizadas, obteniendo 4 patrones alimentarios que identifica a los adolescentes según la zona de residencia que pertenecen.
subject: Artículos de investigación
  topic: section
creator: Edwin Alvaro Solórzano Saltos
creator: Sergio Alberto Castillo Páez
rights: Copyright (c) 2024 Edwin Solórzano, Sergio Castillo https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 11
ending page: 23
doi: 10.31243/aci.v31i02.2507

Formulation of a functional cookie to take advantage of the nutritional properties of lupin flour (Lupinus mutabilis)
type: item
description: The perspective on health and nutrition has changed radically due to the growing awareness of diseases resulting from poor nutrition. In this sense, lupin flour (Lupinus mutabilis) emerges as an interesting alternative as an ingredient for the development of functional foods thanks to its high protein and fibre content. This study formulated a functional cookie with lupin flour, analysing its physicochemical, rheological and textural properties, as well as its acceptability through sensory analysis. The flour revealed a high protein (49.58%) and total dietary fibre (24.40%) content compared to wheat flour. The lupin flour cookie had a protein percentage (26.31%) five times higher than commercial wheat flour cookie. Texture analysis indicated higher hardness and fracturability. Finally, rheological analysis at Mixolab indicated that lupin flour has a dough development (120 Nm) and swelling power (0.50 Nm) comparable to wheat flour. The study suggests that the developed lupin flour cookie could be a possible snack alternative for coeliacs with high protein content and a pleasant level of acceptability for all types of consumers.
subject: Artículos de investigación
  topic: section
subject: Flours
  topic: keywords
subject: Lupin
  topic: keywords
subject: wheat
  topic: keywords
subject: cookies
  topic: keywords
subject: gluten free
  topic: keywords
subject: mixolab
  topic: keywords
subject: texturometer
  topic: keywords
creator: Andrés Salazar Yanalá
creator: Mirari Arancibia
creator: María del Pilar Mora
creator: Gustavo Guerrero
creator: Alex Valencia
creator: Esteban Fuentes
rights: Copyright (c) 2024 Andrés Salazar Yanalá, Mirari Arancibia, María del Pilar Mora, Gustavo Gerrero, Alex Valencia, Esteban Fuentes https://creativecommons.org/licenses/by-nc/4.0
date: 2024-07-01
publication date: 2024-07-01
starting page: 14
ending page: 14
doi: 10.31243/aci.v31i1.2460

Análisis de la cadena de valor en el sector agrícola. Caso PACAT
type: item
description: En este trabajo de investigación se aborda el análisis de la cadena de valor en el sector agrícola, centrándose en el caso de estudio de los Productores Agroecológicos y de Comercialización Asociativa de Tungurahua (PACAT). Se busca comprender la estructura y funcionamiento de esta cadena, identificando actividades clave y posibles oportunidades de mejora para incrementar la competitividad en el mercado agrícola. Este análisis permitirá obtener una visión integral de la empresa y su entorno, proporcionando información valiosa para la toma de decisiones estratégicas. El estudio detallado de cada etapa de la cadena permitirá identificar áreas de eficiencia y posibles puntos de mejora, lo que contribuirá a optimizar los procesos y a maximizar el valor agregado en cada eslabón. Además, se considerarán las relaciones con los diferentes actores involucrados, como proveedores, distribuidores y clientes, con el fin de fortalecer la colaboración y mejorar la coordinación en toda la cadena. Asimismo, se analizarán las tendencias del mercado agrícola y se evaluarán las oportunidades y desafíos que puedan surgir en el futuro cercano, con el objetivo de anticiparse a los cambios y adaptar la estrategia de la empresa de manera proactiva.
subject: Artículos de investigación
  topic: section
creator: Alex Valencia Silva
creator: Diana Morales
creator: Janett Mostacero
rights: Copyright (c) 2024 Alex Valencia Silva, Diana Morales, Janett Mostacero https://creativecommons.org/licenses/by-nc/4.0
date: 2024-07-01
publication date: 2024-07-01
starting page: 18
ending page: 18
doi: 10.31243/aci.v31i1.2437

EFFECTS OF VERMICOMPOST INCLUSION ON WATER QUALITY, FEED INTAKE, AND GROWTH PARAMETERS OF NILE TILAPIA (Oreochromis niloticus)
type: item
description: Fertilizing the ponds with Vermicompost did not affect the survival rate (P = 0.630) when 0, 3000 and 6000 g of fertilizer were included per pond. The final weight, the weight gain and the percentage of weight gain, the specific daily growth rate, the feed conversion ratio were different between the fertilization treatments with 0, 3000, and 6000 g/bag of Vermicompost and ponds. The higher yields are observed when fertilized with 3000 g/bag of Vermicompost and ponds. Vermicompost fertilization not affect water quality. The water quality, under the conditions of this study, has been classified within good quality parameters for the culture of red tilapia. In conclusion, vermicompost inclusion as a feed fertilizer for water microorganisms, will serve as natural feed for the general development of Nile tilapias, and contributes to promoting the production of plankton in adequate quantities. Water quality is one of the important factors form successful pond fish culture and the inclusion of vermicompost not will alter its physical-chemical parameters, allowing a fast and normal growing of this species.
subject: Artículos de investigación
  topic: section
creator: Andrés Haro Haro
creator: Diego Rodríguez Saldaña
creator: Juan Carlos Ramonez
creator: Marco Picón Saavedra
creator: Maria Jose Andrade-Rojas
rights: Copyright (c) 2024 Andrés Haro Haro, Diego Rodríguez Saldaña, Juan Carlos Ramonez, Marco Picón Saavedra, Maria Jose Andrade-Rojas https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 24
ending page: 31
doi: 10.31243/aci.v31i02.2408

STUDY OF THE INFLUENCE OF ANTHROPOGENIC CONTAMINANTS ON THE PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF THE IRRIGATION WATER OF THE AMBATO-HUACHI-PELILEO CANAL
type: item
description: The research aim was to found the anthropogenic sources on the degree of contamination consequence in ten sampling points of irrigation water of the Ambato-Huachi-Pelileo canal in the Tungurahua province in Ecuador, with the aim of analyzing different water quality parameters following the Manual of Standard Methods for Water and Wastewater Analysis and Determination of Water Quality Index (WQI) from the National Sanitation Foundation NSF. The experimental design carried out in this research involves the application of representative sampling along the Ambato-Huachi-Pelileo irrigation canal. Parameters tested, some of them are within the permissible limit, biological oxygen demand and dissolved solids, while dissolved oxygen, suspended and total solids, hydrogen potential, chemical oxygen demand and surpassed the permissible limits under the Ecuadorian law. Regarding the quality of the water according to the WQI it was fair and bad along the river. The results showed that untreated wastewater and waste from domestic and industrial activities that are discharged into the river, are one of the main causes of environmental risk and affect the populations near the river, since they use this water as a source for irrigation of their crops, becoming a health risk for consumers of these products.
subject: Artículos de investigación
  topic: section
subject: Descarga de recursos hídricos, riesgo ambiental, índice de calidad del agua (ICA), contaminación, límite permisible, aguas residuales.
  topic: keywords
creator: Lander Pérez
creator: Esteban Alejandro Chávez Robalino
rights: Copyright (c) 2024 Lander Pérez, Esteban Alejandro Chávez Robalino https://creativecommons.org/licenses/by-nc/4.0
date: 2024-07-01
publication date: 2024-07-01
doi: 10.31243/aci.v31i1.2329

Producción, agronomía y usos culinarios del Amaranthus spp. de Tochimilco, Puebla, México
type: item
description: Amaranth is a food with important nutritional and culinary properties, but its human consumption is limited due to the lack of dissemination about its use and gastronomic benefits. The objective of this work was to expose the origin, properties, benefits, and culinary uses of amaranth in Tochimilco, Puebla, to understand one of the limitations that this pseudocereal might have and relate it to its current consumption in that population, where it is cultivated and commercialized in addition to the City of Puebla. This article used a mixed methodology that included in-depth interviews with amaranth-producing families in the municipality of Tochimilco and a questionnaire applied to 390 potential consumers in that municipality and in the City of Puebla. The results were statistically analyzed through bivariate relationships, using SPSS v.20 software. The study results showed that 82.3% of the respondents are willing to consume more amaranth products due to their nutritional benefits. However, it was found that there is currently no plan to disseminate its culinary use in the City of Puebla or Tochimilco. Contribution and originality: This article highlights the importance, origin, properties, benefits, and culinary uses of amaranth in Tochimilco and the City of Puebla, emphasizing the need to disseminate its use and benefits to increase its human consumption. The mixed methodology used in this study provides a clearer view of the problem and its possible causes.
subject: Artículos de investigación
  topic: section
subject: Amaranth, Tochimilco, agronomy, gastronomy, Puebla.
  topic: keywords
subject: Amaranth, Tochimilco, agronomy, gastronomy, Puebla.
  topic: subjects
creator: Yareli Reyes Ramos
creator: Octavio Andrade
creator: Yesbek Rocío Morales
creator: Karla Coré
rights: Copyright (c) 2024 Yareli Reyes Ramos, Octavio Andrade, Yesbek Reyes, Karla Coré https://creativecommons.org/licenses/by-nc/4.0
date: 2024-08-01
publication date: 2024-08-01
starting page: 15
ending page: 15
doi: 10.31243/aci.v31i1.2256

Food Drying: Opportunities, Market Solutions, and Nutraceutical Properties of Chayote
type: item
description: Food drying is a practice that has brought several benefits to the food industry, facilitating transportation, increasing shelf life, and avoiding the need for special treatments or storage according to the product. Due to the benefits and great development in the field of drying in recent years, a review of the main drying techniques of Sechium edule (or chayote) has been developed. Bad practices, food waste, and poor nutrition are some of the problems that open up opportunities to work with the final producer to take advantage of food and extend its shelf life, especially foods with high humidity. In this sense, producing dehydrated products with high nutritional content is a feasible and necessary opportunity that would boost industries, promote better nutrition, and reduce waste. S. edule is an alternative with great growth opportunity due to its nutraceutical characteristics, with physiological benefits through seven of the nine essential amino acids. The latter include phenolic compounds that have shown diuretic, anti-inflammatory, and hypotensive effects, providing benefits to both the commercial sector and the producer by developing a product that facilitates consumption and production and takes advantage of the whole vegetable.
subject: Artículos de investigación
  topic: section
subject: dehydration
  topic: keywords
subject: drying
  topic: keywords
subject: chayote
  topic: keywords
subject: Sechium edule
  topic: keywords
subject: nutrition
  topic: keywords
creator: Erika PALACIOS ROSAS
creator: Alicia Reyes
creator: Pedro-Manuel Castro-Olivera
creator: Kimberly Acosta-Nava
creator: Vega-Goitia Vega-Goitia
creator: ADRIANA PALACIOS
rights: Copyright (c) 2024 Dr. Erika Palacios-Rosas, Alicia Reyes, Pedro-Manuel Castro-Olivera, Kimberly Acosta-Nava, Mariano Vega-Goitia, Dr. Adriana Palacios https://creativecommons.org/licenses/by-nc/4.0
date: 2023-12-31
publication date: 2023-12-31
starting page: 1
ending page: 21
doi: 10.31243/aci.v30i2.2098

Aplicación de recubrimientos a base de almidones y clavo de olor en aguacate Hass, Ecuador
type: item
description: The avocado (Persea americana Mill), Hass variety has great commercial export potential due to its nutritional properties, poor postharvest agricultural practices in Ecuador accelerate the deterioration and decrease in the quality of this fruit, therefore economic losses, for which the application of coatings based on cassava (Manihot esculenta), taro (Colocasia esculenta) and Chinese potato (Colocasia esculenta Schott) starches, with essential oil of cloves (Syzygium aromaticum), the latter provides an antimicrobial effect, with this , it is intended to reduce the deterioration of the fruit. The tests carried out on Hass avocados were: soluble solids, pH and titratable acidity, weight loss, color in the epidermis and microbiological control; the same ones that were stored for 14 days at a temperature of 27°C and 79% relative humidity in the city of Santo Domingo-Ecuador. As results, it was determined that the coatings based on cassava starch with 0.06% essential oil of cloves presented the best characteristics; soluble solids of 6.13°Brix, pH of 6.50, titratable acidity with 0.09%, weight loss 0.65%, epidermis color: Luminosity (L*), Chroma (C) and Hue (°h) decrease at As the days go by, indicating that the avocado has reached consumption maturity, the microbiological count indicates a slowdown in the growth of molds and yeasts; Regarding the treatments with taro starch and Chinese potato (Eddo), there were no significant differences between their treatments and interactions with a 95.0% confidence level. The application of antimicrobial edible coatings is recommended as an optional procedure, since they do not alter the physical-chemical characteristics of the avocado.
subject: Artículos de investigación
  topic: section
subject: coating, cloves, avocado, starches, postharvest.
  topic: keywords
creator: Ronald Jimenez
creator: Karla Cevallos
creator: Jimena Taco
rights: Copyright (c) 2024 Ronald Jimenez, Karla Cevallos, Jimena Taco https://creativecommons.org/licenses/by-nc/4.0
date: 2024-07-01
publication date: 2024-07-01
starting page: 14
ending page: 14
doi: 10.31243/aci.v31i1.2234

Review on Quality Management Systems and Food Safety in Latin America and the European Union
type: item
description: The implementation of management systems allows minimizing risks, guaranteeing quality and food safety. The objective was to analyze scientific publications on quality management and/or food safety and interrelate it with relevant factors, between 2017-2021 in the European Union and Latin America, as well as to measure the degree of progress in research in this field. The study considered articles written in Spanish and English, with an approach based on food safety with the terminology of SGC and SGIA, using a method of systematic review of the literature based on scientific articles. Among the findings obtained, it was evident that the publications on SGC and/or SGIA were mostly from the European Union (56% of the total papers) followed by those from Latin America (39%). This analysis shows the inequality in the approach to these issues in each region at a scientific level. The articles focused on SGC and/or SGIA were more than 50%, followed by works on certification issues, as a central area, and to a lesser extent (16%) those that addressed public policies on SGC and/or SGIA. The results obtained showed that food safety is a research topic with certain vacancies, particularly on voluntary international regulations and implementations of SGC and SGIA, evidencing the need to address various perspectives of quality and safety management. This research lays the foundations for the development of management systems implemented in the food chain, given the collection of information, facilitates decision-making regarding food regulations.
subject: Revisiones bibliograficas
  topic: section
subject: Quality Management Systems, Food Safety Management Systems, Latin America, European Union, Food Supply Chain.
  topic: keywords
creator: Luciana Moreno
creator: Irene Albertina Rubel
rights: Copyright (c) 2024 Irene Albertina Rubel https://creativecommons.org/licenses/by-nc/4.0
date: 2024-07-01
publication date: 2024-07-01
starting page: 21
ending page: 43
doi: 10.31243/aci.v30i2.1967

Bioinformatic Studies for the Identification of Possible Therapeutic Targets in Amyotrophic Lateral Sclerosis (ALS) Disease
type: item
description: Amyotrophic Lateral Sclerosis (ALS) is a neurodegenerative disease characterized by the progressive loss of neurons in different areas of the central nervous system, which in a short time causes the death of the patient. Biological databases such as MalaCards, Online Mendelian Inheritance in Man (OMIM), Harmonizome and Kyoto Encyclopedia of Genes and Genomes (KEGG) were used, the most relevant genes were grouped according to the dysfunction they cause in the genes and according to the score value assigned in each of them. Twenty-six elite genes were selected from which interaction networks were designed to identify the most important connections between the proteins synthesized by these genes. From these pathways, genes following SOD1 gene mutations were chosen to select the domains that meet the best drugability criteria and through a virtual screening the domains that offer the best conditions for ligand binding that could later be transformed into potential drugs were selected; these receptors were validated using the DrugBank database. The Valosin Containing Protein (VCP) and VAMP Associated Protein B and C (VAPB) genes were identified as the most important genes related to the disease, and the protein receptors Transitional endoplasmatic reticulum and Vesicle-associated membrane protein-associated protein B/C together with their targets, Saquinavir and Astemizole, two commercial drugs whose toxicological properties were analyzed to ensure their applicability. Saquinavir presented better properties in the evaluation of Quantitative Structure-Activity Ratio (QSAR) and Absorption, Distribution, Metabolism, Excretion and Toxicity (ADMET) properties, on the other hand, Astemizole exhibited greater stability since it presents hydrogen bonding, which is responsible for providing this characteristic to the binding.
subject: Artículos de investigación
  topic: section
subject: ALS, Therapeutic Target, Computer Aided Drug Design.
  topic: keywords
creator: Iván López Pérez
creator: Alex Valencia Silva
creator: Luis Varela Polit
creator: Cristian Fernando Galarza
rights: Copyright (c) 2023 Iván López Pérez; Alex Valencia Silva; Luis Varela Polit, Cristian Fernando Galarza https://creativecommons.org/licenses/by-nc/4.0
date: 2023-06-26
publication date: 2023-06-26
starting page: 1
ending page: 26
doi: 10.31243/aci.v30i1.2034

Determination of the sanitary quality of unpasteurized fresh cheeses for human consumption in Sinaloa, Mexico.
type: item
description: Fresh cheese represents a staple food of great importance for some communities, as well as an income from its commercialization; however, in some cases, the way it is processed could represent a risk to human health. Therefore, the objective of this study was to determine the sanitary quality of unpasteurized fresh cheeses intended for human consumption in Sinaloa. A total of 15, 20, 10, and 15 cheese samples were taken from Mazatlán, Culiacán, Guasave, and Los Mochis in the state of Sinaloa, México, respectively. The microbiological analysis was performed based on the Official Mexican Standard NOM-210-SSA1-2014. In accordance with the standard, the content of Escherichia coli, Staphylococcus aureus and Salmonella spp. was estimated. Of the total samples analyzed, 97% showed Escherichia coli, 57% S. aureus, and 13% Salmonella spp., above the reference values. The presence of indicator microorganisms and pathogens represents a risk factor for acquiring foodborne diseases, and also makes evident the need to improve hygienic practices in the preparation and preservation of these products.
subject: AlimeAnalisis
  topic: section
subject: Fresh cheese, Contamination indicators, Foodborne diseases.
  topic: keywords
creator: Héctor Reyes Tapia
creator: Julio Montes Avila
creator: Samuel Campista
creator: Esteban Hernandez
creator: Luz Isela Peinado
rights: Copyright (c) 2023 Héctor Reyes Tapia, Julio Montes Avila, Samuel Campista; Esteban Hernandez; Luz Isela Peinado https://creativecommons.org/licenses/by-nc/4.0
date: 2023-06-26
publication date: 2023-06-26
starting page: 27
ending page: 37
doi: 10.31243/aci.v30i1.1973

Nutritional and Nutraceutical Quality of Artisan Food Products Supplemented With Bean Flour (Phaseolus vulgaris L.)
type: item
description: The consumption of legumes, mainly beans, has been associated with a decrease in cardiovascular diseases, diabetes, obesity and some types of cancer. The per capita consumption of beans in Mexico has decreased rapidly in recent years. The objective was to generate artisan foods that include common bean flour and evaluate their nutritional and functional quality. Bean products were made with bean/corn composite flours (50:50; 85:15) for tortilla chips and churros, respectively. Totopos and churros turned out to be high-protein foods. The development of new bean-based products is of the utmost importance, not only because of their high fiber or protein content but also because of their high content of bioactive compounds.
subject: Artículos de investigación
  topic: section
subject: Phytochemical compounds; Compound flour; Legumes; Snacks; Totopos.
  topic: keywords
creator: Juan Figueroa-González
creator: Salvador Guzmán-Maldonado
creator: María Herrera-Hernández
creator: Blanca Sánchez-Toledano
rights: Copyright (c) 2023 Juan Figueroa-González, Salvador Guzmán-Maldonado, María Herrera-Hernández, Blanca Sánchez-Toledano https://creativecommons.org/licenses/by-nc/4.0
date: 2023-06-26
publication date: 2023-06-26
starting page: 61
ending page: 74
doi: 10.31243/aci.v30i1.2018

Exploitation of Yellow Passion Fruit Peel (Passiflora edulis f. flavicarpa) as a Source of Brute Fiber
type: item
description: El maracuyá amarillo (Passiflora edulis f. flavicarpa) es una fruta tropical reconocible por su voluminosa cáscara, que, al no poseer una función principal en la industria tradicional, grandes cantidades de la misma son desechadas creando efectos nocivos para el medio ambiente. Se estudió la producción de harina de cáscara de maracuyá, usando como variables el pretratamiento de escaldado y temperaturas de secado de 70 y 90 °C. Se observó una reducción significativa en el tiempo de secado de las muestras secadas a 90 °C en comparación con las muestras secadas a 70 °C. El análisis proximal reportó un alto contenido de fibras brutas (entre 18,02 y 22,98%). Los resultados también revelaron que la temperatura de secado y el pretratamiento de escaldado tienen una incidencia importante sobre su nivel de pH, contenido de grasas y contenido de humedad. Se exploró su uso en la elaboración de cuatro formulaciones de arepas fritas con harina de cáscara de maracuyá (F1: 0%, F2: 5%, F3: 10% y F4: 15%), los resultados del análisis sensorial revelaron bajos niveles de aceptabilidad.
subject: Artículos de investigación
  topic: section
creator: Soraly Arrieta Hernández
creator: Alberto Paz Gómez
rights: Copyright (c) 2023 Soraly Arrieta Hernández, Alberto Paz Gómez https://creativecommons.org/licenses/by-nc/4.0
date: 2023-06-26
publication date: 2023-06-26
starting page: 38
ending page: 60
doi: 10.31243/aci.v30i1.1990

PRODUCTION OF BIOPLASTIC AND THEIR APPLICATIONS AS FOOD PACKAGING: PLA AND PHB
type: item
description: Food industry contributes around 40% of the containers and packaging used and discarded until 2020 worldwide. Social, environmental and political interest towards the development of biodegradable containers is growing, as is the demand of consumers for fresh and quality food products. Bioplastics are classified according to their chemical composition, origin and synthesis process. Polyhydroxyalkanoates (PHA) are materials of microbial origin, while polylactic acid (PLA) is obtained from lactic acid and the chemical reaction of lactide that produces the biomaterial. This work explores, through a bibliographic review, the principles and production of bioplastics made from polylactic acid (PLA) and polyhydroxybutyrate (PHB) and their application in food packaging. These materials constitute particularly interesting materials due to their potential in a wide range of applications. Physical-chemical properties of the biomaterials requested to make food packaging are: permeability to moisture, oxygen permeability and mechanical properties. The requirements established for the different types of packaging used in the food industry can be achieved by these biomaterials. In the same way, the environmental, economic and industrial advantages and the challenges encountered for their massive use have been estimated. It was identified that the reduction of manufacturing costs can be achieved through the use of agricultural biomass residues as a source of substrate for fermentation processes. PLA and PHB are particularly interesting materials due to their potential in a wide range of applications in the food industry due to their biodegradation capacity and efficiency.
subject: Revisiones bibliograficas
  topic: section
creator: Mayra Fernanda Chico
creator: Tatiana Sampedro
rights: Copyright (c) 2022 Mayra Fernanda Chico, Tatiana Sampedro https://creativecommons.org/licenses/by-nc/4.0
date: 2022-12-28
publication date: 2022-12-28
starting page: 31
ending page: 56
doi: 10.31243/aci.v29i2.1858

VALORIZATION OF COCOA BY PRODUCTS: APPLICATIONS AND PERSPECTIVES IN THE FOOD INDUSTRY
type: item
description: Cocoa (Theobroma cacao L.) is a native species of the Amazon region in South America. Its fruit weight fluctuates between 200 g to more than 1 kg. The cocoa industry mainly uses the seeds contained into de cocoa pod husk as the fraction with the highest commercial value for the production of chocolate. During the pre-processing stages, approximately 80% of the cocoa fruit is discarded as residual biomass. From the by-products generated, a series of chemical components with high added value have been studied. They can be recovered through the use of sustainable technologies. This document explores the current uses and application prospects in the food industry of cocoa by-products and their bioactive compounds. The current situation in the cocoa market worldwide and in Ecuador will be briefly presented, followed by a description of the structural and chemical composition of cocoa fruits. Next, the process of transforming cocoa into a final product and the by-product streams generated will be detailed. Finally, current applications and prospects for applications through the use of sustainable technologies will be addressed.
subject: Revisiones bibliograficas
  topic: section
subject: cocoa, recovery of by-products, cocoa by-products.
  topic: keywords
creator: Mayra Fernanda Chico
rights: Copyright (c) 2022 Mayra Fernanda Chico https://creativecommons.org/licenses/by-nc/4.0
date: 2022-12-28
publication date: 2022-12-28
starting page: 57
ending page: 101
doi: 10.31243/aci.v29i2.1857

Susceptibility analysis of mutations that confer resistance to inhibitors of the main protease (Mpro) and RNA-dependent RNA polymerase (RdRp) of the SARS-CoV-2 virus
type: item
description: Enormous efforts have been made worldwide to generate therapeutic options to prevent the transmissibility of the SARS-CoV-2 and reduce its replication in humans. Currently, the emergence of new variants of the virus is of great concern because the evolution of the viral genome and the inherent mutations introduced in the viral proteins could decrease the effectiveness of the first line therapeutic agents used to prevent and treat COVID-19. The present study evaluated the susceptibility of two important pharmacological drug targets of SARS-CoV-2, the major protease (Mpro) and the RNA-dependent RNA polymerase (RdRp), to suffer point mutations that could produce resistance to inhibitors of these enzymes. The results showed that the residues that contour the inhibitor binding site in RdRp are extremely conserved between the different RNA virus species. This suggests the RdRp enzyme has a low probability to suffer mutation that could confer resistance to therapeutic drugs, such as remdesivir, an FDA approved compound to treat COVID-19. In contrast, we observed that the Mpro enzyme could undergo up to ten-point mutations in the active site, which is the binding site of several experimental drugs under development, such as Carmofur and N3. Molecular docking analysis showed that the presence of single point mutations in the Mpro active site produces an increase in the binding affinity of carmofur, probably due to the small size and high flexibility of this molecule. However, the Pro168Ser and Ala191Val mutations significantly decrease the affinity of N3 binding to Mpro, suggesting the possible emergence of resistance to this drug. These results could help to anticipate the effect of different mutations on the way Mpro inhibitors bind to the enzyme, and design new inhibitors that address the effect of resistance.
subject: Artículos de investigación
  topic: section
subject: SARS-CoV-2, Mpro, RdRp, homology, mutations, docking.
  topic: keywords
creator: Daysi Espín-Sánchez
creator: Carolina Vizuete-Rubio
creator: karen Jaramillo-Guapisaca
creator: María Ramos-Aristimbay
creator: Andrés Sánchez-Vaca
creator: Fernanda Chico-Terán
creator: Liliana Cerda-Mejía
creator: Mario García
rights: Copyright (c) 2022 Daysi Espín-Sánchez, Carolina Vizuete-Rubio, karen Jaramillo-Guapisaca, María Ramos-Aristimbay, Andrés Sánchez-Vaca, Fernanda Chico-Terán, Liliana Cerda-Mejía, Mario García https://creativecommons.org/licenses/by-nc/4.0
date: 2022-12-28
publication date: 2022-12-28
starting page: 102
ending page: 119
doi: 10.31243/aci.v29i2.1845

Biodegradable Packaging Made from Banana Peels
type: item
description: Given the increase in production, the excessive use of plastic and knowing the negative impact it has on the environment, sustainable alternatives are being sought to replace this material; that is why there is a great demand for the development of new materials that are friendly to our mother earth. The current work aims to prepare bioplastic sheets made from banana peel as the main raw material. In the process, a mixture of glycerin, corn starch and vinegar (acetic acid) was added, resulting in brown biodegradable containers and sheets, similar to the results of other research using this biological material, and with more time to show signs of deterioration compared to other bioplastics.
subject: Artículos de investigación
  topic: section
subject: Banana; bioplastics; packaging; polymers
  topic: keywords
creator: Estefanía Lora
creator: Alison Anave
creator: Yesly Iriarte
creator: Aline Pabón
creator: Adriana Pérez
creator: Pamela Vidal
creator: Aracely Sandalio
rights: Copyright (c) 2022 Estefanía Lora, Alison Anave, Yesly Iriarte, Aline Pabón, Adriana Pérez, Pamela Vidal, Aracely Sandalio https://creativecommons.org/licenses/by-nc/4.0
date: 2022-12-28
publication date: 2022-12-28
starting page: 10
ending page: 20
doi: 10.31243/aci.v29i2.1843

EVIDENCE-BASED RUMINAL MICROBIOTA
type: item
description: Ruminants break down the fiber of the feed intake in the rumen through a microbial symbiosis, which performs its enzymatic hydrolysis and subsequent fermentation. Therefore, the objective, was demonstrate the activity of rumen microorganisms consisting of bacteria, protozoa, fungi and methanogenic archaea. Bacterial populations are located at three different levels in the rumen: attached to the solid, associated with the particles, and free in the rumen fluid. The concentration of bacteria in the rumen is higher than that of protozoa. Protozoa support a fundamental role in fiber degradation, store large amounts of starch and slow down the production of acids that reduce rumen pH. Fungi have an important function in the digestion of the cell walls of plants, especially those of low quality. Archaea in the rumen are strictly anaerobic microorganisms and produce methane from CO2 and hydrogen. Conclusion: Rumen microorganisms establish complex relationships among themselves, which allow the degradation of the feed that reaches the rumen and consequently the use of the nutrients it contains.
subject: Revisiones bibliograficas
  topic: section
subject: rumen microbes 1; rumen 2; bacteria 3; fungi 4; archaea 5; protozoa 6
  topic: keywords
creator: Andrés Haro Haro
creator: María José Andrade Rojas
creator: Andrés Suarez
rights: Copyright (c) 2022 Andrés Haro Haro, Andrade MJ, Andrés Suarez https://creativecommons.org/licenses/by-nc/4.0
date: 2022-12-28
publication date: 2022-12-28
starting page: 21
ending page: 30
doi: 10.31243/aci.v29i2.1839

Growth Kinetics of Aspergillus niger in Solanum tuberosum
type: item
description: In this research, the growth kinetics of the fungus Aspergillus niger in Solanum tuberosum were studied. Microbial fermentation was carried out in a medium formulated with organic residues of Solanum tuberosum with a humidity of 61%. Samples were taken every other day to estimate cell growth by the dry weight method. The kinetic parameters of the microorganism were determined obtaining a specific growth rate of 0.016 h-1 using a linear model. The Gompertz, Logistic, Brody and Bertalanffy models were evaluated, of which Bertalanffy and Brody were the best fit for the data, with a coefficient of determination (R2) of 0.994 in both models.
subject: Artículos de investigación
  topic: section
subject: 1. Aspergillus niger, 2. microbial fermentation, 3. Solanum tuberosum, 4. kinetic models.
  topic: keywords
creator: Danae Fernández Rivero
creator: Denise Ivone Apunte Benalcazar
creator: Rodney Hechavarría Díaz
rights: Copyright (c) 2022 Danae Fernández Rivero, Denise Ivone Apunte Benalcazar, Rodney Hechavarría Díaz https://creativecommons.org/licenses/by-nc/4.0
date: 2022-12-28
publication date: 2022-12-28
starting page: 1
ending page: 9
doi: 10.31243/aci.v29i2.1779

Estabilidad de la enzima cu-zn superóxido dismutasa inmovilizada en nanosferas 100 para una formulación cosmética
type: item
description: Se realizó un estudio de estabilidad de tres formulaciones cosméticas F-1, F-2 y F-3 que se obtuvieron con la adición de cera de abeja, ácido esteárico y trietanolamina respectivamente, como agentes emulsificantes. Se utilizó como principio activo la enzima CuZn – Superóxido Dismutasa (CuZnSOD) proveniente de eritrocitos humanos, inmovilizada en las Nanosferas 100 (CuZn-SOD-N100), sistema matricial de liberación controlada. Se analizó la influencia que ejerce la temperatura y la incidencia de la luz sobre la actividad de la enzima inmovilizada. El producto muestreado fue ensayado de acuerdo con el cronograma de ensayos de estabilidad en los tiempos 0, 30, 60 y 90 días. Se demostró que los factores analizados influyen notablemente sobre la estabilidad de la CuZn-SOD-N100, siendo la formulación 3 la más estable a la temperatura de refrigeración y estufa, pero no a la la incidencia de la luz, donde la formulación 2 es la más resistente a la fotoxidación.
subject: Artículos de investigación
  topic: section
subject: CuZn - Superoxide Dismutase, Stability study, controlled release matrix system, Nanospheres 100
  topic: keywords
creator: Danae Fernández
creator: A Fernández
creator: Y Gelabert
creator: C Pino
rights: Copyright (c) 2018 Danae Fernández, A Fernández, Y Gelabert; C Pino http://creativecommons.org/licenses/by-nc/4.0
date: 2018-06-30
publication date: 2018-06-30
starting page: 68
ending page: 76
doi: 10.31243/aci.v26i1.1743

Medición de las emisiones de efecto invernadero en el terminal terrestre de Salcedo
type: item
description: Las emisiones de efecto invernadero es un tema de gran relevancia en la contaminación del aire y el cambio climático, por otro lado, el Gobierno Ecuatoriano reconoce al cambio climático como un desafío y ha tomado varias medidas para reducir las emisiones de GEI a nivel nacional de varios sectores. En este estudio se contribuyó con un inventario de emisiones para el sector transporte del Terminal Terrestre de Salcedo, para lo cual se calculó las emisiones de efecto invernadero con el equipo Bacharach ECA-450 y el método de ralentí, los datos se utilizaron para obtener los factores de emisión de CO2 (8,98E+04 kg /TJ) y N2O (3,46E-02), además se calculó la huella de carbono total (8,86E+03 t CO2-eq ) y por alcances, de donde el alcance III (flota de autobuses) generó la mayor cantidad de emisiones debido a la calidad del combustible (diésel) y a la aplicación de la tecnología EURO en Ecuador.
subject: Artículos de investigación
  topic: section
subject: greenhouse emissions, Terrestrial Terminal of Salcedo, carbon footprint, EURO technology
  topic: keywords
creator: Manolo Córdova-Suárez
creator: Alejandra León-Silva
creator: Estefanía Garcés-Sánchez
creator: Danielita Borja-Mayorga
creator: D. Córdova-Suárez
rights: Copyright (c) 2018 Manolo Córdova-Suárez, Alejandra León-Silva, Estefanía Garcés-Sánchez; Danielita Borja-Mayorga, D. Córdova-Suárez http://creativecommons.org/licenses/by-nc/4.0
date: 2018-06-30
publication date: 2018-06-30
starting page: 57
ending page: 67
doi: 10.31243/aci.v26i1.1742

Análisis aerobiológico del relleno sanitario del Gobierno Autónomo Descentralizado del cantón Salcedo
type: item
description: El volumen de generación de residuos sólidos urbanos depende de varios factores socio-económicos entre los que tenemos el nivel de vida de la población, el ingreso económico de los hogares y de la zona que se trate (rural o urbana). La disposición final de los desechos hospitalarios y comunes son manejados por el personal del relleno sanitario del cantón Salcedo, este se encuentra ubicado en el sector de Jachaguango. El estudio aerobiológico del aire generará resultados sobre la realidad atmosférica de los principales sectores en la que se desempeñan los trabajadores del relleno. La determinación de los microorganismos patógenos presentes en el relleno, permite generar una base importante de datos que aportarán en la disminución de enfermedades en los empleados y en la propagación de epidemias originadas por el transporte en el aire de estos patógenos.
subject: Artículos de investigación
  topic: section
subject: IMViC tests, pathogens microorganisms, fungi, bacteria, infectious waste, common waste
  topic: keywords
creator: Manolo Córdova-Suárez
creator: Nicole Vásconez
creator: Diego Solís
creator: E. Garcés-Sánchez
creator: Pilar Ramos-Córdova
rights: Copyright (c) 2018 Manolo Córdova-Suárez, Nicole Vásconez, Diego Solís, E. Garcés-Sánchez; Pilar Ramos-Córdova http://creativecommons.org/licenses/by-nc/4.0
date: 2018-06-30
publication date: 2018-06-30
starting page: 49
ending page: 56
doi: 10.31243/aci.v26i1.1741

Producción de lípidos a partir de microalgas psicrofílicas, presentes en los glaciares antárticos para la síntesis de biodiesel
type: item
description: Las microalgas han tenido un impacto negativo en la calidad sensorial en general. Las microalgas psicrofílicas viven en ambientes de frío extremo. Además, su crecimiento aumenta porque tienen en su estructura enzimas que solo se adaptan a temperaturas por debajo de 0 °C. Por este motivo, el Laboratorio de Química Sostenible de la Universidad Central del Ecuador, junto con el Instituto Antártico del Ecuador (INAE), realizó una expedición en Greenwich, Roberts, Dee, Barrientos y Antarctic Towers donde se recolectaron varias colecciones de microalgas, donde se analizaron 15 muestras de Greenwich Island y Roberts durante 21 días en diferentes niveles de temperatura, de los géneros Chlorella sp, Chlorococcum sp y Stichococcus sp. Posteriormente, se realizó el aislamiento en placas Petri para obtener cultivos de monoalgal. Cada uno de los géneros aislados se masificó en un volumen de 5 ml hasta alcanzar un volumen de 250 ml en medio M1 modificado a una temperatura de 4 °C y 24 °C, 5000 lux y un fotoperíodo de 12:12 horas. El método de Bligh & Dyer se utilizó para la extracción de lípidos. Los valores de la concentración de lípidos mostraron que el género Chlorella sp tiene la concentración más alta con un valor de 0,2802 mg/ml a 4 °C y un valor de 2.6704 mg/ml a 24 °C, el día 22 de su fase exponencial en comparación con los géneros Chlorococcum y Stichococcus sp
subject: Artículos de investigación
  topic: section
subject: Chlorella sp, Chlorococcum, Stichococcus sp., Antarctica, Lipids, Bligh & Dyer method
  topic: keywords
creator: Geovanny Huilca
creator: Lissete Licto
creator: Ronny Flores
creator: Freddy Proaño
rights: Copyright (c) 2018 Geovanny Huilca, Lissete Licto, Ronny Flores; Freddy Proaño http://creativecommons.org/licenses/by-nc/4.0
date: 2018-06-30
publication date: 2018-06-30
starting page: 26
ending page: 48
doi: 10.31243/aci.v26i1.1740

Modificación de las propiedades reológicas y panificables mediante fermentación del almidón de maíz variedad INIAP 122
type: item
description: En el presente trabajo se evaluó el efecto de la fermentación en las propiedades reológicas y panificables del almidón de maíz variedad INIAP 122. El almidón fermentado de maíz se obtuvo mediante dos procesos diferentes tanto de extracción, de fermentación y de secado. Los resultados de las propiedades reológicas mostraron que la fuerza registrada en el Mixolab para gelatinización y retrogradación del almidón fermentado (2,62 a 2,68 Nm) fue menor en relación al almidón sin fermentar (2,96 a 2,88 Nm) lo que indica que el pan fermentado presenta la misma textura por mayor tiempo. El contenido amilásico del almidón fermentado y sin fermentar presenta diferencias estadísticamente diferentes con valores entre 2,11 hasta 2,40 Nm, lo que evidencia que las muestras tienen una actividad amilasica baja provocando masas blandas. Las muestras de almidón fermentado absorben mayor cantidad de agua entre 61 y 66% en relación al almidón sin fermentar 55 %, proporcionando mayor rendimiento en la elaboración de pan. Como resultado de la evaluación sensorial y propiedades panificables el mejor tratamiento fue la muestra molida, fermentada en un biorreactor y secada a 50ºC (MB50ºC), estas condiciones permitieron obtener un volumen de pan de 61,2 cm3, textura de 18,30 N y atributos sensoriales agradables.
subject: Artículos de investigación
  topic: section
subject: Corn starch, pH, acidity, texture and volume
  topic: keywords
creator: Patricia Acurio
creator: Elena Villacrés
creator: Mayra Paredes
rights: Copyright (c) 2018 Patricia Acurio, Elena Villacrés, Mayra Paredes http://creativecommons.org/licenses/by-nc/4.0
date: 2018-06-30
publication date: 2018-06-30
starting page: 17
ending page: 25
doi: 10.31243/aci.v26i1.1739

Evaluación de antocianinas y micronutrientes en papa nativa (Solanum andigena)
type: item
description: La papa nativa (Solanum andígena) se produce y comercializa en la zona andina del Ecuador, y representa la base de la alimentación de gran parte de la población, tanto urbana como rural. Actualmente, existe demanda por productos andinos debido a su alto valor nutritivo y contenido de bioactivos. La finalidad de este proyecto de investigación fue evaluar el contenido de antioxidantes (antocianinas) y micronutrientes (hierro, magnesio y calcio) en las variedades de papa nativa Puca Shungo, Yana Shungo y Yema de huevo, entera y pelada. Se realizaron análisis químicos para caracterizar las variedades de papa nativa, el método de pH diferencial mediante espectrofotometría UV-visible para cuantificar el contenido de antocianinas, y los métodos oficiales de la AOAC mediante Espectrofotometría de Absorción Atómica con Llama para la determinación de micronutrientes. El mayor contenido de antocianinas totales se encontró en la papa Yana Shungo entera con 252,77 mg/100 g de materia seca. De igual manera los contenidos más altos de hierro y magnesio se presentaron en la variedad Yana Shungo entera con valores de 8,38 y 152,64 mg/100 g de materia seca, respectivamente. En cuanto a calcio, el mayor contenido fue de 55,47 mg/100 g de materia seca presente en la variedad Yema de huevo entera.
subject: Artículos de investigación
  topic: section
subject: Tubers, antioxidants, minerals, potatoes, polyphenols
  topic: keywords
creator: Viviana Balladares
creator: Milton Ramos
rights: Copyright (c) 2018 Viviana Balladares, Milton Ramos http://creativecommons.org/licenses/by-nc/4.0
date: 2018-06-30
publication date: 2018-06-30
starting page: 7
ending page: 16
doi: 10.31243/aci.v26i1.1738