Artículos Científicos

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14845/410

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Phenolic compounds versus SARS-CoV-2: An update on the main findings against COVID-19
(Elsevier, 2022-09-19) Tirado Kulieva, Vicente Amirpasha; Hernández Martínez, Ernesto; Choque Rivera, Tania Jakeline
Phenolic compounds are essential due to their antioxidant activity and high antiviral potential. In this context, this review reports the main findings on the effect of phenolic compounds (PCs) against SARS-CoV-2 virus. First, the proven activity of PCs against different human viruses is briefly detailed, which serves as a starting point to study their anti-COVID-19 potential. SARS-CoV-2 targets (its proteins) are defined. Findings from in silico, in vitro and in vivo studies of a wide variety of phenolic compounds are shown, emphasizing their mechanism of action, which is fundamental for drug design. Furthermore, clinical trials have demonstrated the effectiveness of PCs in the prevention and as a possible therapeutic management against COVID-19.
Analysis of the ultraviolet Index in the region of Puno, Peru
(LACCEI, 2023) Taipe Huaman, Ciro William; Mendoza Mamani, Eva Genoveva; Gallegos Ramos, Julio Rumualdo; Flores Laime, Hugo Hernan; Enriquez Mamani, Vitaliano; Laura Huanca, Julio Cesar; Choque Rivera, Tania Jakeline
The work had the objective of analyzing the values of the ultraviolet index in the Puno region, for which it has been considered a point of reference in the thirteen provinces. To obtain ultraviolet index values, data from the weather station of the city of Puno for the period 2016-2021 has been considered and with this obtain a correction equation for the data obtained from the Giovanni NASA website and thus obtain maximum daily values for the Puno region. A theoretical model has been considered to obtain the ultraviolet index, which is for clear sky conditions. The evaluation statistics used are the standard error and the linear correlation coefficient between the estimated data and values measured by the weather station. It is concluded that it is possible to obtain UV index values for the city of Puno with a reliability of 95% and an error of 0.8, and for the Puno region it is possible to obtain UV index values by means of the correction equation, where the very high and extreme UV index values occur in the summer season.
Conversion of Lignocellulose Biomass to Bioenergy Through Nanobiotechnology
(Journal of Sustainable Development of Energy, Water and Environment Systems, 2023) Al Zubi, Mohammad Ahmed; Ore Areche, Franklin; Morales Alberto, Manuel Nicolás; Cotrina Cabello, Guillermo Gomer; Sobrado Gomez, Angel; Legua Cárdenas, José Antonio; Llanos Zevallos, Manuel; Lijarza Llanos, Yaseth Yohely; Morsy, Kareem; Quincho Astete, Jhon Adolfo; Castañeda Chirre, Elvira Teófila; Choque Rivera, Tania Jakeline; Vivanco Aguilar, Salomón; Sánchez Araujo, Víctor Guillermo; Quispe Vidalon, Daniel
The growing global demand for energy, particularly petroleum-based fuels, has stimulated a long-term quest for an optimal source of sustainable energy. Lignocellulosic biomass has shown to be an effective source of renewable bioenergy due to the high chemical energy it contains and the 75 percent carbohydrate content of cellulose and hemicellulose. This review examines how nanotechnology can transform biomass into energy through novel, environmentally sustainable approaches. It discusses various conversion techniques, nanoparticle applications, and enzyme immobilization strategies while addressing both opportunities and constraints in lignocellulose biomass conversion for bioenergy production.
Predictors of Food Handling Practices of Massive Food Catering Establishment in Ethiopia: Systematic Review and Meta-Analysis
(Current Research in Nutrition and Food Science, 2023) Ketema, Sisay; Ore Areche, Franklin; Pacovilca-Alejo, Olga Vicentina; Zea Montesinos, Cesar Cipriano; Choque Rivera, Tania Jakeline; Taipe Huaman, Ciro William; Corilla Flores, Denis Dante; Camayo-Lapa, Becquer Frauberth; Porras-Roque, María Soledad; Sumarriva-Bustinza, Liliana Asunción; Zela Payi, Nelly Olga; Sobrado Gómez, Angel; Llanos Zevallos, Manuel; Yaulilahua-Huacho, Russbelt
Food borne disease is one among a series of public health problems globally due to poor food handling practices from production to service. This study aimed to find out the predictors of food handling practice among massive food catering establishments in Ethiopia. Different search engines were used and extraction of the data was done. Random-effects meta-analysis model was used to analyze the pooled value. DerSimonian – Laird method was used to estimate the study variance. The Cochrane's Q test (chi-square) and I2(%) were used to identify the heterogeneity of the studies. The overall pooled prevalence of good food handling practice was 50 (95% CI:43%, 57%). Predictors such as good Knowledge (AOR: 2.6(95% CI: 1.90, 3.18), Training (AOR: 3.16(95% CI: 2.2, 4.44), Medical cheek up (AOR: 6.76(95% CI: 4.49, 10.18), Supervision (AOR: 3.76(95% CI:2.12, 6.66), Experience (AOR: 2.00(95% CI: 1.52, 2.79) and Water basin availability (AOR: 2.06(95% CI:1.94, 3.83) were significant factors of food handling practice in massive food catering establishment in Ethiopia. Food handling practice was low and predictors of food handling including, knowledge, Training, Medical checkup, Supervision, Experience, and water availability were statistically significant. Therefore, Policymakers and facilities owners, give better or higher prominence to improving the status of food handling practices with design intervention strategies. In conclusion, comparatively low levels of good food handling practice were found among Ethiopian food handlers working in public food establishment.
Effect of Propolis as a Preservative Applied to Alpaca (Vicugna pacos) Meat Hamburger, Huancavelica, Peru
(Current Research in Nutrition and Food Science, 2023) Ruiz Rodriguez, Alfonso; Ore Areche, Franklin; Taype Landeo, Oliver; Pacovilca Alejo, Olga Vicentina; Zea Montesinos, Cesar Cipriano; Malpartida Yapias, Rafael Julian; Marquez Sulca, Jeny Yanet; Choque Rivera, Tania Jakeline; Corilla Flores, Denis Dante; Lizárraga Gamarra, Flor Beatriz; Luque Vilca, Olivia Magaly; Echevarría Victorio, Jimmy Pablo; Camayo Lapa, B. F.; Valladolid, C. Y. R.; Huacho, R. Y.; Ullah, S.
Natural preservatives have less of a negative effect on human health and other systems, making them the superior choice over conventional preservatives. The purpose of this study was to evaluate the impact of propolis, a natural preservative, affected the flavour and texture of an artisanal hamburger made with alpaca meat (Vicugna pacos). An experimental design with 5 treatments was established, a control treatment of alpaca hamburger with artificial preservative (T1) and four experimental treatments with the addition of propolis (0.25 ml, 0.50 ml, 0.75 ml and 1.0 ml in 100 g of meat mixture). The Kruskal-Wallis non-parametric variance test and the Mann-Whitney non-parametric test were utilised to examine the data collected from the randomised full blocks design of the experiment. Thirty semi-trained tasters evaluated propolis on its general look, smell, taste, colour, and texture, in addition to its antibacterial effects on Staphylococcus aureus. The results showed that the bacterial count of S. aureus was kept at 1.5x10 CFU/g, which is between the allowable ranges of 102 and 103, suggesting that propolis has the ability to inhibit this bacteria. The sensory tests showed that the addition of propolis does not produce negative effects on the general appearance, smell, taste and texture compared to the control treatment, only the color was affected only in doses greater than 0.5 ml per 100 g of meat mixture. In conclusion, the applicability of propolis as a preservative in the alpaca meat hamburger is verified.
Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
(MDPI, 2024-05-10) Luque-Vilca, Olivia M.; Paredes-Erquinigo, Jover Y.; Quille-Quille, Lenin; Choque-Rivera, Tania J.; Cabel-Moscoso, Domingo J.; Rivera-Ashqui, Thalía A.; Silva-Paz, Reynaldo J.
In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box–Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients.
Sustainable Seafood Processing: Reducing Waste and Environmental Impact in Aquatic Ecosystems
(Journal of Experimental Biology and Agricultural Sciences, 2024-09-25) Ore Areche, Franklin; Salinas del Carpio, Armando Antonio; Corilla Flores, Denis Dante; Choque Rivera, Tania Jakeline; Ticsihua Huaman, Jovencio; Otivo, J. M. M.; Malpartida Yapias, Rafael Julian; Rojas, J. C. A.; Ccopa, H. R.; Mendoza, P. C.; Julcahuanga Dominguez, Juan Alberto
The global seafood industry plays a crucial role in food production and nutrition. This review examines how the seafood industry can generate valuable products while minimizing environmental harm. It explores diverse applications of fish, shellfish, and seaweeds in producing high-value compounds, highlighting technological advances including nanoencapsulation, fermentation, and enzymatic hydrolysis. The focus is on the extraction and utilization of bioactive compounds from seafood and seafood by-products, including proteins, peptides, polyunsaturated fatty acids, and polysaccharides, which can be employed in nutraceuticals, pharmaceuticals, cosmetics, and functional foods. The review emphasizes that transforming seafood waste into useful materials supports circular economy principles and reduces pollution. It advocates for continued research to maximize the value and ecological stewardship of seafood resources while addressing global challenges and promoting economic development through the sustainable use of marine resources.
Maximizing the Potential of Marine Resources: a Sustainable Approach to High-Value Product Development from Seafood by-Products and Waste
(Current Research in Nutrition and Food Science, 2024) Ore Areche, Franklin; Julcahuanga Dominguez, Juan Alberto; Ticsihua Huaman, Jovencio; Malpartida Yapias, Rafael Julian; Choque Rivera, Tania Jakeline; Mamani Perales, Luz Delia; Ticona Quispe, Juan De Dios Hermogenes; Hilasaca Zea, Cristhian Yimmy; Castro Galarza, César Raúl; Ruiz Rodríguez, Alfonso; Areche Mansilla, Deniss Yoshira
The global seafood industry is a pivotal component of food production, supplying vital nutrition and contributing to global food security. In addition to its traditional role in providing direct food sources, the industry holds substantial promise for the development of high-value products through the innovative use of seafood resources, such as fish, shellfish, and seaweeds. This comprehensive review delves into the diverse applications of these marine resources, emphasizing their potential beyond food consumption. The focus is on the extraction and utilization of bioactive compounds, which possess significant health benefits, from seafood and seafood by-products. These bioactive compounds, including proteins, peptides, polyunsaturated fatty acids, and polysaccharides, can be employed in nutraceuticals, pharmaceuticals, cosmetics, and functional foods. The paper provides an in-depth examination of advanced technological processes that have revolutionized the extraction and purification of these valuable compounds. Key advancements discussed include nanoencapsulation, which enhances the stability and bioavailability of sensitive compounds; fermentation, which promotes the release of bioactive peptides; and enzymatic hydrolysis, which breaks down complex proteins into bioactive fragments. These innovations not only enhance product value but also contribute to sustainable resource utilization. The review also evaluates the economic and environmental implications of these technological advancements, highlighting the critical role of sustainability. By converting seafood by-products and waste into valuable products, the industry can significantly reduce environmental pollution and support circular economy principles. The review calls for ongoing research and development to optimize these processes, ensuring the seafood industry role in addressing global challenges, promoting economic growth, and fostering environmental stewardship through the sustainable use of marine resources.
Effect of the essential oils of Romero Rosmarinus officinalis and Perejil Petroselinum crispum on the microbiological quality of Alpaca hamburger
(Carpathian Journal of Food Science and Technology, 2023) Corilla Flores, Denis Dante; Choque Rivera, Tania Jakeline; Ore Areche, Franklin; Luque Vilca, Olivia Magaly; Camayo-Lapa, Becquer Frauberth; Quispe Solano, Miguel Angel; Sumarriva-Bustinza, Liliana Asunción; Natividad Huasupoma, Delicias Eufemia; Alcántara Paredes, Ronald Eimer; Zapana Yucra, Franklyn Elard; Cruz Nieto, Dante Daniel; Choccelahua Huincho, Manuel
The meat industry produces raw materials with healthy ingredients by modifying the diet and formulating meat products based on meat from other species. The objective of this research was to formulate a hamburger using alpaca (Vicugna pacos) and essential oils of rosemary (Rosmarinus officinalis) and parsley (Petroselinum crispum) in concentrations of 0.5% and 1.0%. For this, the essential oils were extracted, for each essential oil a yield was obtained, where 0.734% for the essential oil of rosemary and 0.634%, for the essential oil of parsley. Microbiological analyzes were carried out on the hamburgers to determine Escherichia coli, Salmonella sp. and Staphylococcus for seven days. Sensory attributes (color, smell, taste, and texture) were characterized by 30 untrained panelists (university students). After 7 days of follow-up, the hamburgers did not present the presence of microbiological parameters. Significant differences (p<0.05) were found in the sensory evaluation between treatments, with T5 (1% rosemary + 1% parsley) being the treatment with the highest score. It is concluded that alpaca hamburger enriched with essential oils of rosemary and parsley at 1% maintains microbiological safety and improves sensory acceptance.
Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region
(MDPI, 2023-11-15) Luque-Vilca, Olivia Magaly; Pampa-Quispe, Noe Benjamin; Pumacahua-Ramos, Augusto; Pilco-Quesada, Silvia; Cabel Moscoso, Domingo Jesús; Choque-Rivera, Tania Jakeline
This study aimed to extract and characterize the morphological, physicochemical, thermal, and rheological properties of the starches of native potatoes grown in the department of Puno. Among the varieties evaluated were sweet native potato varieties Imilla Negra (Solanum tuberosum spp. Andígena), Imilla Blanca (Solanum tuberosum spp. Andígena), Peruanita, Albina or Lomo (Solanum chaucha), and Sutamari, and the bitter potatoes Rucki or Luki (Solanum juzepczukii Buk), Locka (Solanum curtilobum), Piñaza (Solanum curtilobum), and Ocucuri (Solanum curtilobum), acquired from the National Institute of Agrarian Innovation (INIA-Puno). The proximal composition, amylose content, and morphological, thermal, and rheological properties that SEM, DSC, and a rheometer determined, respectively, were evaluated, and the data obtained were statistically analyzed using a completely randomized design and then a comparison of means using Tukey LSD test. The results show a significant difference in the proximal composition (p ≤ 0.05) concerning moisture content, proteins, fat, ash, and carbohydrates. Thus, the amylose content was also determined, ranging from 23.60 ± 0.10 to 30.33 ± 0.15%. The size morphology of the granules is 13.09–47.73 µm; for the thermal and rheological properties of the different varieties of potato starch, it is shown that the gelatinization temperature is in a range of 57 to 62 °C and, for enthalpy, between 3 and 5 J/g.
Effect of the partial substitution of mango and ground chía on the antioxidant capacity in the elaboration of néctar based on sachatomate
(Instituto Internacional de Ecologia, 2023) Choque Rivera, Tania Jakeline; Vilca Mamani, M. E.; Quille, L. Q.; Luque Vilca, Olivia Magaly; Yujra, E. M.; Ugarte, G. A. V.; Carrasco, S. M.; Quispe, F. H.; Calla Huayapa, Maxgabriel Alexis; Perales, L. D. M.; Díaz, R. R. I.; Ore Areche, Franklin
The consumption of products with high nutritional value and antioxidant capacity has increased notably in recent years. Due to health problems such as triglycerides and cardiovascular problems, its use is becoming reduced. So that, chia (Salvia hispánica) and sachatomate (Cyphomandra betacea) have gained interest as an alternative to develop nutraceutical products, compared to conventional products. The objective of the study was to determine the effect of the partial substitution of mango (Mangifera indica) and ground chia (Salvia hispánica) on the antioxidant capacity in the elaboration of nectar based on Sachatomate. The physicochemical characteristics were determined where sample 11 complies with the established parameters: 13.4° Brix, pH 4.323, 0.354 of C6-H8-O7 and viscosity 3967.3 mPas, according to the NTP 203.110 standard. Regarding the antioxidant capacity, sample 12 was the most optimal, according to the DPPH method, it has been determined 104.3 micromoles Trolox equivalents; according to the ABTS method, it was determined with an antioxidant content of 187.4 micromoles Trolox equivalents. Regarding the proximal chemical evaluation, sample 12 was determined to be the most suitable with a moisture percentage of 87.45%, ash 0.32%, crude fiber 0.09%, fat 0.10%, protein 0.45% and carbohydrates 11.59%. Concluding that substituting sachatomate and ground chia significantly influences the antioxidant capacity, increasing to 104.3 and 187.4 micromoles Trolox equivalents, determined by both methods, indicates that nectar consumption can be used to improve the health of consumers.
Effect of different concentrations of stem juice of Oxalis tuberosa Mol. and juice of the fruit of Gaultheria glomerata (Cav.) Sleumer on the antioxidant activity of the heat-treated functional beverage
(Instituto Internacional de Ecologia, 2023) Ore Areche, Franklin; Corilla Flores, Denis Dante; Pacovilca Alejo, O. V.; Montesinos, C. C. Z.; Carrasco, S. M.; Chirre, E. T. C.; Camayo Lapa, B. F.; Solano, M. A. Q.; Hinojosa, R. C. A.; De La Cruz Porta, E. A.; Alejo, G. S. P.; Yapias, R. J. M.; Choque Rivera, Tania Jakeline
Functional beverages with added health benefits are popular among peoples and athletes because they help them recover faster from intense workouts and perform better overall. This research set out to determine how well heat-treated stem juice from Oxalis tuberosa Mol. oca and fruit juice from Gaultheria glomerata (Cav.) Sleumer laqa-laqa performed as an antioxidant in a functional drink. The oca stems and the laqa-laqa fruit were collected to obtain the juice. For this study, 30 semi-trained panellists used sensory evaluation to rate four treatments (Bo, B1, B2, and B3) with varying quantities of oca and laqa-laqa juice. The results concluded that the treatment B2, which included 300 ml of oca stem juice, 800 ml of laqa-laqa juice, 1000 ml of treated water, and 220 g of refined sugar, was given the highest score after a physicochemical evaluation of its colour, smell, taste, and overall appearance. Similarly, the results showed that the protein content increased by 1.38%, the fat content by 1.08%, the moisture percentage by 99.5%, the ash content by 1.82%, and the carbohydrate content by 6.22% after B2 treatment. Similarly, results revealed significant enhancement in antioxidant profiling such as total polyphenols: 1825 mg of gallic acid/100 g and antioxidant Activity: 89.56% μmol of trolox /100 g. In conclusion, due to its high energy content and antioxidant activity, it may be a viable nutritional option for athletes who engage in rigorous, frequent physical exertion.
Strategic modulation of lime concentration to optimize chemical composition, microbial stability, and sensory quality in quispiño dough formulation
(Springer, 2025-08-23) Mindani Cáceres, Carmen Gisela; Ibañez Quispe, Vladimiro; Baldeón, Edwin O.; Cahuana Jorge, José Luis; Calizaya Llatasi, Fredy Grimaldo; Ore Areche, Franklin; Paricanaza Ticona, Danitza Corina; Barrera Condori, José Manuel; Castro Arata, Daphne Heela; Luque Vilca, Olivia Magaly; Choque Rivera, Tania Jakeline; Corilla Flores, Denis Dante; Calla Huayapa, Maxgabriel Alexis
This study investigates the impact of varying lime concentrations (0.1–0.9%) on the chemical composition, microbial stability, color, texture, and sensory properties of quispiño dough. Lime concentrations ranging from 0.1 to 0.9% were analyzed. The results demonstrated that higher lime concentrations significantly reduced moisture, protein, pH, total phenols, fat, and fiber content, while increasing ash content. Microbial stability improved with higher lime concentrations, leading to substantial reductions in total viable count (TVC), yeast, mold, and the complete absence of E. coli at concentrations of 0.5% and above. Color analysis revealed a decrease in lightness (L) and increases in redness (a) and yellowness (b), especially after cooking. Texture profile analysis (TPA) indicated that higher lime levels led to softer dough, characterized by reduced hardness, elasticity, and cohesiveness. Sensory evaluation confirmed that the overall acceptability of the dough decreased as lime concentration increased, with significant declines in flavor, texture, and appearance at concentrations above 0.5%.

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