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Introduction. The cement industry is one of the causes of climate change, so research is currently focused on using waste materials that can reduce the amount of raw material that is extracted for manufacturing. As well as it is necessary to evaluate the environmental damage associated with these new products that guarantee in reducing negative effects. Objective. evaluate environmental impacts, using life cycle analysis (LCA) based on ISO 14040, caused by a Portland cement production chain with a replacement of 14 % eggshell and 5 % rice husk, maintaining current processes such as grinding and incineration with the same energy consumption. Materials and methods. For inventory analysis, account was taken of Agribalyse database v3.0.1, which is the French repository for the analysis of ACV in the agricultural and food sector, these are immersed in the software to be used, which is OpenLCA. For this the cement with percentage of replacement of eggshell (14 %) and rice husk (5 %) is required: * Eggshell and rice husk. * Energy inputs from external systems such as coal and electricity. * Limestone, Sand and Gypsum. * Transport of materials And they both generate as outputs a Portland cement with replacement of 14 % ESP and 5 % RH (for 1 ton of cement). Results. It can be observed that the industry with the greatest contribution to climate change is related to energy production in the form of combustion, which provides a total of 398.10 kg of CO2 equivalent for each ton of cement with replacement of 14 % CH and 5 % AC, this process is related during the production stage in incineration processes. Similarly, the second industry with the most contribution to climate change is the mining industry, which is responsible for the release of 200.10 kg of CO2 equivalent for each ton of this type of cement. Conclusions. This study found that the use of replacement of 14 % ESP and 5 % RH in a Portland cement and its incorporation into the current process implies a decrease in all associated environmental impacts. Since, despite new effects associated with rice production, these will always be present because it is a food product of great need that generates a lot of waste by not adequately providing its shell, so adding it together with another waste such as eggshells implies an improvement aimed at the circular economy. [ABSTRACT FROM AUTHOR]

Introduction. Fumaric acid is used in the food industry as a reducing agent, texture improver, leavening agent, pH regulator and preservative. Objective. Evaluate the effects of encapsulated and nonencapsulated fumaric acid on the quality properties of muffins. Materials and methods. Fumaric acid with and without encapsulant was incorporated into a muffins formulation at a level of 0.25 and 0.125 g/g of wheat flour on a dry weight basis. Water activity, weight loss, height, specific volume, color parameters and textural properties of muffins were evaluated. In addition, the storage behavior of the firmness and sensory acceptance of a sample without fumaric acid (control) and the treatment that presented the best results in the quality tests was assessed. Results. The levels of fumaric acid used in muffins did not significantly affect the water activity, weight loss, height and color parameters of the samples. The formulation selected to evaluate the storage behavior for 8 days was the sample with 0.25 % of encapsulated fumaric acid with respect to wheat flour because it had the highest volume and the lowest values of firmness. Conclusion. The muffins with 0.25 % encapsulated fumaric acid had lower firmness than the control sample during the storage. Moreover, no significant differences were found in the sensory characteristics of these two samples, proving the effectiveness of this additive as a quality improver in bakery products. [ABSTRACT FROM AUTHOR]

Introduction. Root and tuber starches are an alternative to solve hunger and problems due to a dependence of imported products. Due to their high starch content, malangas can be used to replace conventional raw materials in food industry. Objective. To evaluate the physical-chemical, morphological and functional properties of white and purple malanga's starches. Materials and methods. The moisture percentage was assessed using a HR 73 Halogen Moisture Analyzer. The crude fiber content was evaluated by AOAC 962.09, 1990. Ash by AOAC 942.05, 1990. Total nitrogen by AOAC 923.03, 1990. Results. The results are shown as the mean DS ± of three independent experiments. The moisture, fiber, ashes, proteins and amylose of both starches had statistical significance p<0,05. The water absorption indexes (WAI) of white and purple malangas were (1,79 ± 0.1 and 1,88 ± 0.02), respectively. The ISA had a significant difference for white and purple malangas, (12,8±0,3 and 23,07±0.21) respectively. The gelatinization temperatures were similar for both starches. The viscosity of the white and purple malangas starches were 1170± 2Cp and 975± 3Cp) respectively, p<0,05. The granulometry had no statistical significance Conclusion. The high moisture and fiber contents of both starches suggest that more appropriate techniques can be used to determine the moisture and to extract the starch. The high protein content prevents these starches from being used to manufacture glucose syrups. Due to their low gelatinization temperatures, they can be used to elaborate products such as desserts. [ABSTRACT FROM AUTHOR]

Introduction. This paper introduces the use of an advanced oxidation technique to remove and mineralize the ponceau red dye, which is widely used in food industries locally, nationally and internationally. Objective. To evaluate the degradation and the mineralization of the ponceau red dye, by the use of the Fenton reagent. Materials and methods. A reagent consisting of a glass bucket which served as a reservoir for the sample and for the degradation. Additionally, an internal mixture system was installed to keep the solution homogeneous during the experimentation period, which took two (2) hours. An initial concentration of 100 mg/L of the ponceau red dye was used, and the solution to be treated was kept as a pH of 3,0. The degradation of the dye was determined by the use of UV/Visible spectrophotometry at a 505 nm. Of wavelength and the mineralization was determined by the appearing of sulfates as a by-product of the degradation at 420nm of wavelength, according with the Sulfates parameter taken from the normalized methods to analyze water and waste water. Results. The degradation and the mineralization of the ponceau red dye was achieved by the use of several combinations of the Fenton reagent. Additionally, the best percentages of removal and mineralization of the dye obtained were 97,8 and 86,2%, respectively, by means of the combination of the Fenton reaction that corresponded to 10 mg/L of Fe 3+and 0,10 %v/v of the oxidation agent hydrogen peroxide. Conclusion. The Fenton reaction is adequate to degrade and mineralize the ponceau red dye and reaches high removal and mineralization percentages of that dye. [ABSTRACT FROM AUTHOR]

Introduction. This paper introduces the use of an advanced oxidation technique to remove and mineralize the ponceau red dye, which is widely used in food industries locally, nationally and internationally. Objective. To evaluate the degradation and the mineralization of the ponceau red dye, by the use of the Fenton reagent. Materials and methods. A reagent consisting of a glass bucket which served as a reservoir for the sample and for the degradation. Additionally, an internal mixture system was installed to keep the solution homogeneous during the experimentation period, which took two (2) hours. An initial concentration of 100 mg/L of the ponceau red dye was used, and the solution to be treated was kept as a pH of 3,0. The degradation of the dye was determined by the use of UV/Visible spectrophotometry at a 505 nm. Of wavelength and the mineralization was determined by the appearing of sulfates as a by-product of the degradation at 420nm of wavelength, according with the Sulfates parameter taken from the normalized methods to analyze water and waste water. Results. The degradation and the mineralization of the ponceau red dye was achieved by the use of several combinations of the Fenton reagent. Additionally, the best percentages of removal and mineralization of the dye obtained were 97,8 and 86,2%, respectively, by means of the combination of the Fenton reaction that corresponded to 10 mg/L of Fe 3+and 0,10 %v/v of the oxidation agent hydrogen peroxide. Conclusion. The Fenton reaction is adequate to degrade and mineralize the ponceau red dye and reaches high removal and mineralization percentages of that dye. [ABSTRACT FROM AUTHOR]

Introduction. Sauce and conserve industries are a part of the food sector. They elaborate, transform, prepare, conserve and pack human consumption food, in this case pineapple sauces, pulps and marmalades, from agricultural raw materials 1-2. The solid organic waste from this industrial sector's productive activity must be treated in a proper way, in order to reduce its negative environmental impact. Objective. The implementation of an integral solid waste management plan in an agricultural industry of sauce and conserve production. Materials and methods. An internal plan for the integral management of solid waste was proposed, including campaigns of waste reduction in the sources, with flyers with information of consciousness and training. Besides, colorful bins were installed in order to incentivize the classification of materials. The possibilities of commercialization of the recyclable materials obtained were evaluated and, finally, a better model for the disposal of pineapple peel was proposed. This is an organic remain generated in the cut process and it was usually sent to the landfills. Results. The plan was implemented in the company, creating a new environmental consciousness. A better use of the organic waste was achieved by sending them to a worm culture. Besides, along with the efficient separation of materials, a monthly earning of COL $ 176.920 was obtained. Conclusion. A reduction of negative environmental impacts was achieved. Besides, the plan brought new economic benefits for the company and the first steps were taken for executing cleaner production policies and management systems which can be useful for more certifications in the future. [ABSTRACT FROM AUTHOR]

Introduction. Carob (Hymenaea courbaril Linneaus) is a plant known because of its several antifungal, molluscicide, nutritional and protective properties, all of which can be applied in food industries. Objective. This research work is made extracting the bioactive components of carob seeds, by the use of Soxhlet with polar and non-polar solvents and supercritical fluids with carbon dioxide (FSC-CO2), to evaluate its antimicrobial properties on Escherichia coli ATCC 25922 and determine the performance of every extraction. Materials and methods. The carob seeds were smashed and characterized before the respective tests. Then, the performances of the inhibitory component extracted were compared. The extraction was made by the use of two methods: Soxhlet and supercritical fluids, to determine the antimicrobial action spectrum at different concentrations (%v/v) (100%, 50%, 10%).To study the data obtained, the one way variance analysis method (ANOVA) was used for the performance response variable (%) and the two ways method for the microbiological analysis variable. Results. The performance analysis (%) had significant differences (p<0.05) between each extract obtained for the microbiological analysis (length of inhibition halo in cm). The same happened (p<0.05) between extracts and for the concentrations evaluated. Conclusion. The bioactive compounds of the carob seed have an antimicrobial activity on E. Coli. These compounds are soluble in ethanol and their performance is optimized by a previous extraction by the use of a cleaner production technology, like FSC-CO2. [ABSTRACT FROM AUTHOR]

Introduction. Paprika oleoresin (Capsicum annuum L.) is a product with a great added value in international markets for food and pharmaceutical industries. Objective. This research work aims to compare the performance of the paprika oleoresin extracted by the use of supercitric fluids, with carbon dioxide, and by the use of Soxhlet with three organic solvents (ethyl acetate, hexane and petroleum ether). Materials and methods. The supercitric fluids equipment operated at 280 and 350 bar and 70 °C. The sample was also characterized from the micro biological and physical chemical points of view (color according to the ASTA method). Results. The performances of supercritical fluids extracting method had significant differences (p<0.05) between the pressures evaluated. The extraction with ethytl acetate had the best performance and the highest value in degrees of ASTA color. Conclusion. In conclusion, the extraction at 350 bar and 70°C has a performance and a quality that can be compared to those of the Soxhlet conventional method, but also has environmental advantages because it does not leave organic solvent remains in the final product. [ABSTRACT FROM AUTHOR]

Introduction. All of the productive systems demand natural resources in order to produce goods and services and, thus, they require environmental services as supplies. They also require services for their waste treatment, and food industries are not the exception to this issue. The generation of wastes with dyes has a negative impact on water sources throughout the country; the colored water produces an aesthetic damage in water bodies and also, of course, generates environmental misbalances. Objective. To evaluate the degradation of the tartrazine dye using homogeneous catalysis with iron (III) and an ultra violet light lamp. Materials and methods. A randomized experimental factorial design was used. For the experimental development, we used a photo-reactor system, it was composed by an ultra violet light lamp, a glass reservoir to store the sample to be treated and a submersible pump that allowed the re-circulation of the solution through the photo reactor system. The degradation of the tartrazine dye was determined by ultra violet /visible spectropohotometry. Results. A good removal percentage of the tartrazine dye was achieved (100,0%) for the combination of chemical oxidation by the use of 0 mg/L of Fe 3+ and 0,4 %v/v of the hydrogen peroxide oxidation agent, and also from the experimental combination of the photo chemical process of the homogeneous photo catalysis with the experimental rehearsal of 50 mg/L of Fe 3+ and 0,2 %v/v H2O2. Additionally, it is considered that the combinations of 0 mg/L of Fe 3+ and 0,2 %v/v H2O2, and 50 mg/L of Fe 3+ y 0,4 %v/v H2O2, reach very significant removal percentages, above 99,0% of degradation. Conclusion. The advanced oxidation processes, such as the homogeneous catalysis, are adequate for the removal and elimination of the tartrazine dye. [ABSTRACT FROM AUTHOR]

Introduction. The current market of prepared meals make a great emphasis on offering products the consumers really like, and this requires the development of systems that provide nutritional quality and innocuity. In some countries, especially those in which the concept of housewife disappears, the number of prepared meals and processed foods from chicken is remarkable. Among them, chicken meat is an excellent nutritional source from the technical point of view due to its characteristics of production, and also from the nutritional physiology. Objective. To determine perils, PCC, LC and prevention measurements in the production line of smashed chicken breast available in cans. Materials and methods. A descriptive study of a typical case in canned smashed chicken breast was made, and each stage of the section was submitted to study and the seven principles of the HACCP system were applied. Results. Three critical points of control (PCC in Spanish) were determined for the stages of reception of raw material, sealing and thermal treatment. Critical limits for the PCC were established, and also the corrective measurements and the monitoring system for those PCCs. Conclusion. The documentation process and the start of the HACCP plan, helps the enterprise to improve the technological aspects that accurate the quality of the product and, at the same time, establish the trust required between producer and consumer. Besides, it improves the other products from the enterprise. [ABSTRACT FROM AUTHOR]

Introduction. In the development of new processes and ingredients for food industry, extraction techniques allow us to obtain active principles from natural products, good for human consuming and strongly related to the tendency towards a healthier and free of contaminants feeding. Oleoresins from vegetables allow us to work with dye and aromatic components (as in the case of peppers, for which, extraction with organic solvents is a common practice that must be refined in such a way that only safe and apt for human consumption substances are used). Objective. To compare the composition of oleoresin from two kinds of chili pepper (Tabasco and habanero) extracted with two different solvents (hexane and ethyl acetate). Materials and methods. Dry material from both kinds of chili pepper were taken and submitted to extraction with two different organic solvents (hexane and ethyl acetate). The oleoresins that resulted from this procedure were concentrated to calculate their performance in extraction and then analyzed in a HPLC to determine their contents of capsaicin and dihydrocapsaicin. Results. We found that ethyl acetate is a better solvent than hexane; it shows a general percentage of extraction of 11 .23% compared to a 7.14%. In the characterization with the HPLC we found acceptable concentrations of the pungent principles (capsaicine and dihydrocapsaicin), corresponding to the theoretical values in which habanero pepper represents a value between 150000 and 325000 Scoville units and the Tabasco, between 50000 and 10000 Scoville units. Conclusion. In an extraction process for chili peppers, a better extraction performance is obtained by using ethyl acetate as solvent and a better concentration of capsaicin and dihydrocapsaicin by using habanero chili pepper. [ABSTRACT FROM AUTHOR]

Food industry, with its diverse segments, generates a lot of waste and has a big consumption of water. The principles of cleaner production have many applications in food industries. In fact, these principles are needed to ensure quality and productivity. In this article a description of the environmental effects of that industry is presented, then some strategies for development of cleaner production programs are exposed and, finally, there are two successful examples that show specific ways to achieve effective results. [ABSTRACT FROM AUTHOR]

Se presenta una introducción en la cual el autor discute del tema prevaleciente de los alimentos en los artículos de la publicación y la importancia del vínculo universidad-empresa como herramienta en cuanto a la formación en la alimentación y la nutrición en la industria de alimentos.

El artículo se enfoca en la industria de alimentos en Colombia y los retos que enfrenta para ser competitiva en el entorno global. Se discute de la importancia para implementar un modelo de investigación, desarrollo e innovación, lo cual fomenta la identificación de las oportunidades, las tendencias y las amenazas de las novedades tecnológicos y técnicos en la industria. Se enfatiza que el concepto de la innovación debe incluir un marco político que promueva la ciencia y la tecnología.