12 results on '"Pazmiño-Arteaga, Jhonathan"'
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2. Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage
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Pazmiño-Arteaga, Jhonathan, Gallardo, Cecilia, González-Rodríguez, Tzitziki, and Winkler, Robert
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- 2022
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3. Mass Fingerprinting for High-Throughput Analyses of Food: Authentication and Quality Control
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González-Rodríguez, Tzitziki, primary, Peniche-Pavía, Héctor A., additional, Pazmiño-Arteaga, Jhonathan, additional, and Winkler, Robert, additional
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- 2022
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4. Screening for Green Coffee with Sensorial Defects Due to Aging During Storage by MALDI-ToF Mass Fingerprinting
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Pazmiño-Arteaga, Jhonathan David, Chagolla, Alicia, Gallardo-Cabrera, Cecilia, Ruiz-Márquez, Andres Felipe, González-Rodríguez, América Tzitziki, Camargo-Escalante, Martín Orlando, Tiessen, Axel, and Winkler, Robert
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- 2019
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5. Evaluación sensorial y de compuestos volátiles aromáticos del café (Coffea arábica var. Caturra Chiroso) de tres orígenes geográficos de Antioquia
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Pazmiño-Arteaga, Jhonathan David, primary and Ruíz-Márquez, Andrés Felipe, additional
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- 2022
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6. Evaluación sensorial y de compuestos volátiles aromáticos del café (Coffea arábica var. Caturra Chiroso) de tres orígenes geográficos de Antioquia.
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David Pazmiño-Arteaga, Jhonathan and Felipe Ruiz-Márquez, Andrés
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COFFEE beans ,MASS spectrometry ,COFFEE processing ,AROMATIC compounds ,SENSORY evaluation ,COFFEE - Abstract
Copyright of Revista Ciencia y Tecnología Agropecuaria is the property of Agrosavia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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- 2023
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7. Aproximación lipidómica al estudio de las alteraciones de la calidad del café verde durante el almacenamiento
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Pazmiño Arteaga, Jhonathan David and Gallardo Cabrera, Cecilia
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Toma de decisiones - Modelos matemáticos ,Decision making - Mathematical models ,Lípidos - Análisis ,Mass spectrometry ,Food analysis ,agrovoc:c_1d791cf0 ,lccn.loc.gov/sh85050222 [https] ,Coffee ,agrovoc:c_24405 ,NMR spectroscopy ,agrovoc:c_4362 ,Evaluación sensorial de alimentos ,lccn.loc.gov/sh85036200 [https] ,Food sensory evaluation ,agrovoc:c_49990 ,Food storage ,Espectrometría de masas ,Almacenamiento de alimentos ,Café ,Lipids - Analysis ,Espectroscopia RMN ,Análisis de alimentos ,agrovoc:c_12421 ,agrovoc:c_1731 - Abstract
RESUMEN: En el almacenamiento del café verde se reconoce que el producto sufre alteraciones sensoriales que se manifiestan por la aparición en taza de descriptores negativos como paja, madera y papel y que generan el denominado “café reposado”. El análisis sensorial del café verde es subjetivo debido a que depende de las capacidades, habilidades y sesgos del juez catador. Dado que la expresión sensorial en taza depende de la composición química del grano verde, la diminución de la calidad durante el almacenamiento indica que su composición química cambia durante este periodo; sin embargo, no es fácil establecer cuáles compuestos cambian. Se hace relevante obtener información basada en herramientas instrumentales que generen resultados estandarizados y reproducibles que soporten los enfoques sensoriales. Los lípidos del café verde destacan especialmente cuando se pretende estudiar su calidad y los cambios durante el almacenamiento. Esta apreciación se cimenta en la importancia de los aspectos químicos debido a su labilidad, biológicos en relación con su intervención en rutas metabólicas y sensoriales por su papel como precursores. En esta tesis se planteó usar la espectroscopía por resonancia magnética nuclear y la espectrometría de masas para generar el perfil lipidómico del café verde sometido a diferentes condiciones de almacenamiento con las cuales se generaron muestras diferenciadas de café reposado y no reposado. Sobre los datos de los perfiles lipidómicos se aplicaron técnicas de análisis de datos usando algoritmos de aprendizaje automático para discriminar entre las dos características de interés. Los modelos construidos usando algoritmos de Random Forest y alimentados con los datos instrumentales permitieron discriminar con un muy buen nivel de exactitud las muestras de café verde reposadas de las no reposadas. ABSTRACT: In the storage of green coffee it is recognized that the product undergoes sensory alterations that are manifested by the appearance in the cup of negative descriptors such as straw, wood and paper and that generate the so-called “rested coffee”. The sensory analysis of green coffee is subjective because it depends on the skills, abilities, and biases of the tasting judge. Since sensory expression in the cup depends on the chemical composition of the green grain, the decrease in quality during storage indicates that its chemical composition changes during this period; however, it is not easy to establish which compounds change. It is relevant to obtain information based on instrumental tools that generate standardized and reproducible results that support sensory approaches. Green coffee lipids stand out especially when it is intended to study their quality and changes during storage. This assessment is based on the importance of chemical aspects due to its lability, biological in relation to its intervention in metabolic and sensory pathways because of its role as precursors. In this thesis, it was proposed to use nuclear magnetic resonance spectroscopy and mass spectrometry to generate the lipidomic profile of green coffee subjected to different storage conditions with which differentiated samples of coffee reposed and not rested were generated. Data analysis techniques were applied to the data of lipidomic profiles using machine learning algorithms to discriminate between the two characteristics of interest. The models constructed using Random Forest algorithms and fed with the instrumental data allowed to discriminate with a very good level of accuracy the samples of rested green coffee from those not repossessed
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- 2019
8. Estudio de estabilidad acelerado en café verde
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Pazmiño Arteaga, Jhonathan David, primary, Gallardo Cabrera, Cecilia, primary, Ruiz Márquez, Andrés Felipe, primary, Hernández Arcia, Yina Marcela, primary, and Pérez, Yonadys Luna, primary
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- 2019
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9. Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread
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Martínez-Castaño, Marcela, primary, Lopera-Idarraga, Juan, additional, Pazmiño-Arteaga, Jhonathan, additional, and Gallardo-Cabrera, Cecilia, additional
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- 2019
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10. Estudio de estabilidad acelerado en café verde: una aproximación sensorial
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Pazmiño Arteaga, Jhonathan, Gallardo Cabrera, Cecilia, Ruiz-Márquez, Andrés Felipe, Hernandez, Marcela, Pérez, Yonadys Luna, Pazmiño Arteaga, Jhonathan, Gallardo Cabrera, Cecilia, Ruiz-Márquez, Andrés Felipe, Hernandez, Marcela, and Pérez, Yonadys Luna
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Introduction: Green coffee i s a product of the world market whose price is determined by its sensory characteristics in the cup; however, these attributes change during storage, turning this stage of the production chain into a crucial stage to guarantee product quality. Objective: In the present work we sought to determine the impact of various storage factors on the sensory and physical quality of Colombian green coffee, under conditions of accelerated and natural stability. Materials and methods: Mature coffee cherries from the same harvest were processed in parallel by two post-harvest methods to obtain washed and semi-washed coffee, and then they were subjected to different storage treatments. Results: It was found that green coffee stored under environmental conditions had the characteristic notes of rest; in addition, density and color parameters changed differently in the two types of coffee. The behavior of green coffee in accelerated storage treatments varied according to the processing methods. For the case of washed coffee, storage with humidity negatively affected sensory attributes and also altered density, the RH % and color parameters L* and b*; for the semi-washed coffee, oxygen was the factor that promoted the greatest sensory changes, also affecting density and color. Conclusions: Different coffee post-harvest processes not only give rise to differences in the profiles of sensory quality but also condition the behavior of green coffee bean during storage., Resumo Introdução: O café verde é um produto do mercado mundial cuj o preço é determinado pelas suas características sensoriais na xícara; no entanto, estes atributos mudam durante o armazenamento, tornando esta etapa da cadeia produtiva em uma etapa crucial para garantir a qualidade do produto. Objetivo: em este trabalho se procura determinar o impacto de diversos fatores de armazenamento na qualidade sensorial e física do café verde colombiano, sob condições de estabilidade acelerada e natural. Materiais e métodos: cerejas maduras do café da mesma colheita foram processadas em paralelo pelos métodos pós-colheita para obter café lavado e semi-lavado, despois someteram-se a diferentes tratamentos de armazenamento. Resultados: o café verde armazenado em condições ambientais apresentou notas próprias de repouso, a densidade e os parâmetros da color mudaram de diferente maneira nos dois tipos de café. O comportamento do café verde em armazenamento acelerado variou em função dos métodos de benefício; no café lavado, o armazenamento com umidade afetou os atributos sensoriais e alterou a densidade, o %HR e os parâmetros da color L* e b*; no café semi-lavado, o oxigénio foi o fator de maior impacto, afetando também a densidade e a color. Conclusões: diferentes processos de pós-colheita do café não só produziriam diferenças nos perfis de qualidade sensorial, mas também condicionam o comportamento do grão de café verde durante o armazenamento., Resumen Introducción: el café verde es un producto del mercado mundial cuyo precio es determinado por sus características sensoriales en taza; sin embargo, estos atributos cambian durante el almacenamiento, convirtiendo esta etapa de la cadena productiva en una etapa crucial para garantizar la calidad del producto. Objetivo: en este trabajo se buscó determinar el impacto de diversos factores de almacenamiento en la calidad sensorial y física del café verde colombiano, bajo condiciones de estabilidad acelerada y natural. Materiales y métodos: cerezas maduras de café de la misma cosecha fueron procesadas en paralelo por dos métodos postcosecha para obtener café lavado y semilavado, después se sometieron a diferentes tratamientos de almacenamiento. Resultados: el café verde almacenado en condiciones ambientales presentó notas propias de reposo, la densidad y los parámetros del color cambiaron de diferente manera en los dos tipos de café. El comportamiento del café verde en almacenamiento acelerado varió en función de los métodos de beneficio; en el café lavado, el almacenamiento con humedad afecto los atributos sensoriales y alteró la densidad, el % HR y los parámetros de color L* y b*; en el café semilavado, el oxígeno fue el factor de mayor impacto, afectando también la densidad y el color. Conclusiones: diferentes métodos de beneficio de café no solo dan lugar a diferencias en los perfiles de la calidad sensorial, sino que también condicionan el comportamiento del grano de café verde durante el almacenamiento.
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- 2019
11. Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread.
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Martínez-Castaño, Marcela, Lopera-Idarraga, Juan, Pazmiño-Arteaga, Jhonathan, and Gallardo-Cabrera, Cecilia
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BANANAS ,GLUTEN-free foods ,LENTILS ,FLOUR ,CASSAVA starch ,GLYCEMIC index ,PRINCIPAL components analysis ,PLEUROTUS ostreatus - Abstract
Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index. [ABSTRACT FROM AUTHOR]
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- 2020
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12. Modelo lineal mixto para la estimación de la vida útil de productos farmacéuticos en un estudio de estabilidad acelerado
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Pazmiño Arteaga, Jhonathan David and González Álvarez, Nelfi Gertrudis
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Estabilidad ,Confiabilidad ,Linear mixed model ,Vida útil ,51 Matemáticas / Mathematics ,62 Ingeniería y operaciones afines / Engineering ,Shelf life ,modelo lineal mixto ,Reliability ,Stability - Abstract
Para la industria farmacéutica los estudios de estabilidad son un componente fundamental para definir la fecha de vencimiento de un producto, el procedimiento general utilizado para establecer dicho tiempo se fundamenta en almacenar un medicamento bajo condiciones de temperatura y humedad relativa que aceleren los procesos de envejecimiento y que permitan obtener una estimación rápida de la vida útil. En Colombia existe un protocolo adaptado desde guías internacionales, bajo el cual se realizan estos estudios, en ella se ha identificado que la forma como se hace el tratamiento estadístico de la información recolectada puede ser mejorado, con el objetivo de generar estimaciones más exactas con el mismo o con mejor esfuerzo experimental. Existen algunos trabajos académicos en los cuales se aborda una crítica al método analítico de los estudios de estabilidad, estos cuestionamientos se fundamentan generalmente en el hecho de que se utilizan únicamente tres lotes piloto y se asume que la componente de varianza asociada a ellos es despreciable; en este trabajo se exponen y discuten los resultados asociados a un exhaustivo proceso de simulación estadística, que condensa muchos de los diseños experimentales y asociaciones de varianza intra y entre lote que podrían originarse en un estudio de estabilidad formal. Además, una flaqueza adicional que se puede encontrar al revisar las metodologías tradicionales, es que no se dispone de las herramientas estadísticas para aprovechar el potencial de los datos experimentales recolectados, cometiendo frecuentemente el error de eliminar indiscriminadamente parte de la información debido a su variabilidad; incurriendo así en pérdidas de tiempo y recursos invertidos en los estudios. El planteamiento de esta investigación se fundamenta en el uso de los modelos lineales mixtos para la estimación de una recta de regresión con intercepto aleatorio asociada a la cinética de descomposición que siguen gran parte de los medicamentos, formulando dos nuevos estimadores que tengan en cuenta la variabilidad propia de los procesos industriales y que utilicen toda la información disponible para realizar una estimación conveniente para los usuarios como para los fabricantes. El desarrollo de esta propuesta pretende brindar herramientas metodológicas que propicien el acercamiento entre la industria, la universidad y las entidades reguladoras en torno al fomento de las buenas prácticas estadísticas, incorporando en los procesos de análisis de información modelos estadísticos modernos y adaptables a las necesidades particulares de cada sector. Abstract: For the pharmaceutical industry stability studies are a critical component to define the expiration date of a product. The general procedure used to set this time is based on storing a drug under conditions of temperature and relative humidity to accelerate the aging process and allow for a quick estimate of the useful life. In Colombia there is a protocol adapted from international guidelines, under which these studies are conducted, it has been found that the way the statistical treatment of the data collected is made can be improved, in order to generate more accurate estimates with same or better experimental effort. There are some academic work in which a critique addresses the analytical method of the stability studies, these questions are generally based on the fact that only three pilot batches used and it is assumed that the variance component associated with them is negligible; in this work we are presented and discussed results associated with a comprehensive statistical simulation process, which condenses many of the experimental designs and variance intra and between batch associations that might originate in a formal stability study. Besides, an additional weakness that can be found by reviewing traditional methodologies, is that there are not statistical tools available to exploit the potential of the collected experimental data, often making the mistake of indiscriminately remove some of the information due to its variability; thus incurring losses of time and resources invested in studies. The approach of this research is based on the use of linear mixed models to estimate a regression line with random intercept associated with decomposition kinetics following much of the drug, formulating two new estimates that take into account the variability own industrial processes and to use all available information to make an appropriate estimate for users and manufacturers. The development of this proposal aims to provide methodological tools that Foster closer ties between industry, academia and regulatory agencies around the promotion of good statistical practices, incorporating in the process of analyzing statistical models modern information and adaptable to the particular needs each sector. Maestría
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- 2016
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