Search

In this research, aspects of sustainability and efficiency were evaluated to provide information to decision makers. First, 39 rainbow trout farms were characterized, sustainability indices were determined for 36 production units using Sarandon’s methodology, and technical efficiency was evaluated using input-oriented Data Envelopment Analysis (DEA). The production units studied were grouped into three clusters, and the most determining variables were associated with total annual production. In addition, a medium-level general index was obtained with a total of 60 sub-indicators, divided into four social indicators (with 10 sub-indicators), four economic indicators (with 34 sub-indicators) and three environmental indicators (totaling 16 sub-indicators). Of 33 production units evaluated, 14 were identified as efficient; the Amazonas region’s trout farmers were found to operate at 83.87% technical efficiency on average. All resources showed room for improvement and thus can be further adjusted. The most underutilized resources were land (area), feed and seed (fry), which could be reduced to increase technical efficiency. In conclusion, the trout farming units in northeastern Peru are differentiated into three groups by production volume and operate at a medium level of sustainability, with most at levels of technical inefficiency.

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 ± 658 g; 17.01 ± 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC50 of 2.48 ± 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 ± 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.

The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry was used to study the volatile fingerprint of roasted and unroasted Criollo cocoa from four Amazon districts: Nieva, Cajaruro, Copallín and La Peca located in the Amazon Region of Peru. The results showed that the main sensory perception of cocoa is fruit, and this decreases as the roasting intensity increases. A total of 96 volatile compounds were found, of which the esters had a greater presence in the volatile fingerprint of Criollo cocoa. Propyl acetate (3.5%), acetoin acetate (1.3%) and diethyl succinate (0.8%) were found as the characteristic compounds of Criollo cocoa analyzed, which give it its fruit perception. The linalool/benzaldehyde ratio was between 0.56 and 0.89 for La Peca and Cajaruro cocoa. Principal component analysis revealed that the Criollo cocoa in each district has a different volatile fingerprint, whether it is roasted or unroasted beans. The roasting process generates a greater differentiation of the volatile fingerprint of Criollo cocoa.

La investigación se realizó en la localidad de Quipachacha- Levanto-Amazonas, donde se evaluó el efecto de las enmiendas cálcicas sobre el rendimiento y contenido nutricional de pastos en praderas naturales. Se utilizó dos tipos de enmiendas cálcicas: cal agrícola y dolomita con dos dosificaciones. El diseño experimental fue en diseño completo al azar DCA con 5 tratamientos y 5 repeticiones. El análisis de varianza se realizó con la prueba Tukey. La composición florística, la especie más abundante en los tratamientos fue el trébol “Trifolium repens”. En el análisis bromatológico la variable Cenizas tuvo significancia al ser comparada entre cortes. El forraje verde no presentó significancias entre los tratamientos, pero si existió significancia para la materia seca con el T4 en comparación de cortes. Para análisis de suelo no se mostró ningún nivel de significancia entre los tratamientos. En el análisis de la línea de base, el mejor nivel fue el nivel C con 27,33% de materia seca y en forraje verde lo obtuvo el nivel A con 15773,3 kg/ha., esta al compararla con los resultados después de la aplicación de enmiendas cálcicas se notó que si hubo variación, pero fue mínima.

There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute that determines their quality. Criollo cocoa is of the highest quality and is used in the manufacture of fine chocolates because of its fruity aroma. The aroma of Criollo cocoa is defined by volatile compounds such as pyrazines and aldehydes, which are formed during roasting of the bean, from aroma precursors (reducing sugars and free amino acids) that are generated inside the bean via enzymatic reactions during fermentation; for this reason, fermentation is the most important process in the value chain. This review discusses the production of aroma precursors of Criollo and Forastero cocoa by studying the kinetics of spontaneous fermentation and the role of starter cultures to produce aroma precursors. Fine aroma precursors produced in the pulp during the fermentation phase will migrate into the bean when it's permeability is improved and then retained during the drying phase. Diffusion of aroma precursors into the cocoa bean may be possible, this process is mathematically characterized by the coefficient of molecular diffusion D, which describe the process of mass transfer via Fick's Second Law. The current state of knowledge is analyzed based on existing research and reports some gaps in the literature, suggesting future research that will be necessary for a better understanding of cocoa fermentation.

The research explored the chemical characteristics of essential oils (EOs) extracted from the peels of four citrus fruits grown in northeastern Peru (lime, sweet lemon, mandarin and orange). The essential oils were extracted by hydrodistillation using a green solvent, and subsequently, their physicochemical profile, bioactive, heat capacity, and RAMAN mapping were determined; in addition, the volatile composition was determined by gas chromatography (GC-MS), and the main phenols by liquid chromatography (UHPLC). The results evidenced that sweet lemon and mandarin essential oils had higher antioxidant activity (1592.38 and 1216.13 μmol TE/g) and total phenolic content (680.78 and 420.28 mg GAE/g). In contrast, sweet lemon peel essential oil had the highest total flavonoid content (23.18 mg QE/g). D-limonene was the most abundant aromatic compound in orange (>67 %), mandarin (>70 %), and sweet lemon (>72 %) EOs; however, in the lime, it was the lowest (37 %). The most abundant component was the cyclobutane, 1,2-bis(1-methylethylethylenyl)-, trans- (32 %).