34 results on '"Silva-Jaimes, Marcial"'
Search Results
2. Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles
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Tuesta-Chavez, Tarsila, Monteza, José, Silva Jaimes, Marcial I., Ruiz -Pacco, Gustavo A., Changanaqui, Katherina, Espinoza – Suarez, José B., Alarcon, Hugo, Osorio – Anaya, Ana M., Valderrama – Negrón, A.C., and Sotomayor, Maria D.P.T.
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- 2022
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- View/download PDF
3. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus
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Tucta-Huillca, Franz, primary, Quispe-Rivera, Evelyn, additional, Gonzales-Barron, Ursula, additional, Cadavez, Vasco, additional, and Silva-Jaimes, Marcial, additional
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- 2023
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- View/download PDF
4. EFECTO DE LA TEMPERATURA DE TOSTADO EN ÁCIDOS GRASOS, ANTIOXIDANTES Y COMPUESTOS FENOLICOS DE LA NUEZ DE CASTAÑA (BERTHOLLETIA EXCELSA H.B.K.)
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Ccanque Pacco, Isidro, primary, Colquehuanca Vilca, Julian, additional, Mamani Mamani, Luis Alberto, additional, Colquehuanca Calli, Angel Eric Yuri, additional, and Silva Jaimes, Marcial Ibo, additional
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- 2021
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- View/download PDF
5. Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru
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Napa-Almeyda, César Augusto, primary, Criado, Celia, additional, Mayta-Hancco, Jhony, additional, Silva-Jaimes, Marcial, additional, Condezo-Hoyos, Luis, additional, and Pozo-Bayón, María Ángeles, additional
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- 2023
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6. Ozone Efficacy for the Disinfection of Ambulances Used to Transport Patients during the COVID-19 Pandemic in Peru
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Gómez-Castillo, Miguel Alejandro, primary, Rivera Romero, Cristina, additional, Reátegui-Ochoa, Kevin, additional, Mamani Zapana, Enrique, additional, and Silva-Jaimes, Marcial, additional
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- 2023
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7. Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride †.
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Quispe-Rivera, Evelyn, Tucta-Huillca, Franz, Cadavez, Vasco, Gonzales-Barron, Ursula, and Silva-Jaimes, Marcial
- Subjects
MONOSODIUM glutamate ,MONASCUS purpureus ,QUINOA ,FLOUR ,ENZYMES ,FERMENTATION - Abstract
In the present study, the colour and C:N ratio of quinoa flours pigmented with M. purpureus supplemented with monosodium glutamate and sodium chloride were evaluated during 14 days of fermentation. The best values of L*, a* and b* corresponded to the eighth day. This research showed that the pigmented flour produced by solid state fermentation of quinoa by M. purpureus showing variations in the colour red along with the C:N ratio during the fermentation time, resulting in a product with good visual sensory attributes that can be used to develop new naturally pigmented products with potential functional characteristics. [ABSTRACT FROM AUTHOR]
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- 2023
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8. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus †.
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Tucta-Huillca, Franz, Quispe-Rivera, Evelyn, Gonzales-Barron, Ursula, Cadavez, Vasco, and Silva-Jaimes, Marcial
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MONASCUS purpureus ,QUINOA ,FLOUR ,ENZYMES ,COLOR ,FOOD production - Abstract
Monascus purpureus is a red pigment-producing fungus. In the present study, the effect of fish hydrolysate and sodium chloride on the colour of quinoa flour fermented with M. purpureus was analysed. The colour of each sample was evaluated in CIELAB space (L*, a*, b*), in addition to the C:N ratio. The minimum fermentation time was eight days and the values of L* (44.66 ± 0.532), a* (20.27 ± 0.323), b*(17.89 ± 1.342) and a C:N ratio of 11.05 ± 0.240 were obtained. Therefore, there is an effect of supplementation on increasing the red colour of the meal. This work opened up the possibility that red quinoa flour could be used as a raw material in the production of other food products. [ABSTRACT FROM AUTHOR]
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- 2023
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9. Inoculum Production of Monascus purpureus with Chenopodium quinoa in Submerged Culture
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Tucta-Huillca, Franz, primary, Quispe-Rivera, Evelyn, additional, Cadavez, Vasco, additional, Gonzales-Barron, Ursula, additional, Silva-Jaimes, Marcial, additional, and Morales, Juan Juscamaita, additional
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- 2022
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10. Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Fish Hydrolysate and Sodium Chloride
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Tucta-Huillca, Franz, primary, Quispe-Rivera, Evelyn, additional, Silva-Jaimes, Marcial, additional, Cadavez, Vasco, additional, and Gonzales-Barron, Ursula, additional
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- 2022
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11. Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Sodium Chloride
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Quispe-Rivera, Evelyn, primary, Tucta-Huillca, Franz, additional, Silva-Jaimes, Marcial, additional, Gonzales-Barron, Ursula, additional, and Cadavez, Vasco, additional
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- 2022
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12. Effect of Carbon, Nitrogen and Salt Sources on the Growth of Monascus purpureus in Quinoa (Chenopodium quinoa)-Based Culture Media
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Quispe-Rivera, Evelyn, primary, Tucta-Huillca, Franz, additional, Gonzales-Barron, Ursula, additional, Cadavez, Vasco, additional, Silva-Jaimes, Marcial, additional, and Morales, Juan Juscamaita, additional
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- 2022
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13. Factors That Affect the Microbiological Stability of Chicha Morada during Its Production on an Industrial Scale: A Review
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Ramos Guerrero, Félix G., primary, López Flores, Benedicta C., additional, Ramos Gorbeña, Juan C., additional, and Silva Jaimes, Marcial I., additional
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- 2021
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14. Perfil sensorial ideal para el cabanossi con carne de llama (Lama glama) de tres sistemas de alimentación usando el método CATA (Check-all-that-apply)
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Ramos, Miriam, Jordán, Oscar, Silva-Jaimes, Marcial, Salvá-Ruíz, Bettit, and Silva-Paz, Reynaldo J.
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Acceptability ,CATA ideal ,cabanossi ,Aceptabilidad ,carne de llama ,meat llama ,penalty analysis ,análisis de penalización - Abstract
Food development involves the usage of rapid sensory tools that allows for exploring consumer perceptions. The ideal sensory profile of cabanossi with llama meat from three feeding systems (with natural hay, alfalfa and with vitamins) through the CATA method was determined in comparison with two commercial samples. Moisture, pH, water activity, color and texture were evaluated. Moisture and external and internal color were similar between llama cabanossi but different from commercial ones. The mechanical parameters (hardness and chewiness) were superior from the llama cabanossi samples. Eighty (80) consumers with an ideal profile based on CATA questions found significant differences in all of the used descriptors. The indispensable sensory attributes for their acceptability were: salty, characteristic smell/ sausage and chewiness. With regards to the penalty analysis, the positive attributes (chewiness, and bland/soft) and negative (hard, smell, smokey and brown color), which should be considered for product reformulation. The cabanossi from natural hay feeding system (CS1) was close to the ideal product. The use of the ideal profile constitutes an alternative to identifying the characteristics (sensory, physicochemical and mechanical) for the development of new foods based on the consumer´s idealized requirements. El desarrollo de alimentos involucra el uso de herramientas sensoriales rápidas y que permitan explorar la percepción del consumidor. Se determinó el perfil sensorial ideal de cabanossi con carne de llamas alimentadas con tres tipos de piensos(pastura natural, alfalfa y con vitaminas) empleando el método CATA, en comparación a dos muestras comerciales (CC1 y CC2). Se evaluaron la humedad, pH, actividad de agua, color y la textura. La humedad y color externo (L*) e interno (a*, b*, C*) fueron semejantes entre los cabanossi con carne de llama, pero diferentes a los comerciales. Los parámetros mecánicos (dureza y masticabilidad) fueron superiores para las muestras de cabanossi con carne de llama. Participaron 80 consumidores en el perfil ideal basado en preguntas CATA, encontrando diferencias significativas en todos los descriptores utilizados. Los atributos sensoriales indispensables para la aceptabilidad fueron: salado, olor característico/embutido y masticable. Referente al análisis de penalidad, se encontraron atributos positivos (masticable y blando/suave) y negativos (duro, olor humo y color marrón), que se deben considerar para reformular el producto. El cabanossi procedente del sistema de alimentación con pastura natural (CS1) fue semejante al producto ideal. Esto evidencia que el origen de la materia prima repercute en las características de calidad del producto terminado (sensoriales, fisicoquímicas y mecánicas) vinculadas a las necesidades que el consumidor idealiza.
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- 2021
15. Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply)
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Ramos, Miriam, primary, Jordán, Oscar, additional, Silva-Jaimes, Marcial, additional, Salvá-Ruíz, Bettit, additional, and Silva-Paz, Reynaldo J., additional
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- 2021
- Full Text
- View/download PDF
16. Detección y enumeración de Salmonella sp. en carne de llama (Llama glama) mediante qPCR
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Gómez-Castillo, Miguel, Silva-Jaimes, Marcial, Salvá-Ruíz, Bettit, and Elías-Peñafiel, Carlos
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qPCR ,Agriculture (General) ,Agriculture ,llama ,RapID ONE ,Salmonella sp ,S1-972 - Abstract
Esta investigación plantea una metodología para detectar y cuantificar en tiempo real la presencia de Salmonella sp. en carne de llama (Llama glama) empleando qPCR, el método se validó a través del recuento en placa. El método consistió en detectar la presencia o ausencia de Salmonella sp. en muestras de carnes de llama, los resultados positivos se identificaron mediante el sistema bioquímico acelerado RapID ONE, finalmente los resultados de la identificación se confirmaron por medio de la PCR en tiempo real, empleando un cebador delantero e inverso del gen invA, al igual que una sonda fluorescente anclada a un fragmento del gen invA. Finalmente, se cuantificaron 17 muestras de carne de llama, resultando que el 53,13% de las muestras estaba contaminado por Salmonella sp.
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- 2019
17. SARS-CoV-2 and other emerging viruses and their relationship to safety in the food chain
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Silva-Jaimes, Marcial, primary
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- 2020
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18. Optimización de la formulación de cabanossi con carne de llama (Lama glama) y papa (Solanum tuberosum) mediante el diseño de mezclas
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Ramos Ramírez, Miriam, Jordán Suárez, Oscar, Silva Jaimes, Marcial, and Salvá Ruiz, Bettit
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Lama ,mixture design ,Llama ,iseño de mezclas ,análisis perfil de textura ,fat replacement ,sustitución de grasa ,dry fermented sausages ,salchichas secas fermentadas ,texture profile analysis - Abstract
The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical modelobtained. El estudio tuvo como objetivo optimizar la formulación de cabanossi bajo en grasa, empleando el método de Diseño de Mezclas (D-Optimal) a partir de 16 formulaciones de cabanossi compuestas por carne de llama (60-80%), grasa de cerdo (10-20%) y pulpa de papa cocida (10-20%). Las variables respuestas fueron: el perfil de textura (cohesividad, masticabilidad, dureza, gomosidad y elasticidad), croma (C*), humedad, rendimiento, actividad de agua y pH. Para la optimización de la formulación se consideró minimizar la grasa de cerdo, manteniendo la dureza y humedad semejantes a un cabanossi comercial. El análisis del diseño de mezclas planteó la formulación con las siguientes proporciones: carne de llama (72.41%), grasa de cerdo (10.78%) y pulpa de papa cocida (16.81%), con una deseabilidad de 0.84; formulación que fue validada a través de un proceso experimental, y contrastada por la prueba t de Student, confirmando la efectividad en la predicción del modelo matemático obtenido
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- 2019
19. Efecto del desamargado de la torta de semilla de moringa (Moringa oleífera) sobre su composición proximal y su perfil nutricional y toxicológico
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Silva Jaimes, Marcial Ibo, Cibej López, Fabio Enzo, Salvá Ruíz, Bettit, Guevara Pérez, Américo, and Pascual Chagman, Gloria
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Moringa oleifera ,Moringa oleífera ,Biological Value ,Agriculture (General) ,perfil toxicológico ,Agriculture ,Valor Biológico ,torta de moringa ,moringa cake ,S1-972 ,PDCAAS ,toxicological profile - Abstract
Con la finalidad de evaluar el desamargado de la torta de semilla de moringa, estas fueron prensadas obteniéndose aceite y torta. La torta fue sometida a un tratamiento en solución salina (Torta SS) y etanol (Torta OH) y sus características fueron comparados con la de una Torta Testigo. Se determinó en cada muestra, por triplicado, el análisis proximal, el Valor Biológico, digestibilidad verdadera, composición de aminoácidos y el Score de Aminoácidos Corregido por Digestibilidad Proteica (PDCAAS), así mismo se determinaron los taninos, las saponinas, fitatos y los cianuros. El contenido de proteína en la Torta Testigo fue de 43,82%, en la Torta SS de 32,57% y en la Torta OH de 63,69%. El Valor Biológico de la Torta Testigo fue de 20,6; de la Torta SS 24,3 y de la Torta OH 56,9, demostrando la ventaja del tratamiento con etanol. Respecto al PDCAAS en la Torta Testigo puntajes de 115,46; 102,46; 142,79; 342,73; 125,71 y 110,00 para Histidina, Leucina, Fenilalanina, Treonina, Triptofano y valina, respectivamente, fueron superiores frente a las muestras desamargadas, sin embargo, las bondades del desamargado, se observaron en la eliminación del 90% de taninos y el 100% de fitatos aunque los cianuros no pudieron ser removidos. With the purpose of evaluating the debittering of the seed cake of Moringa, they were pressed in order to obtain oil and cake. The cake was subjected to a treatment in saline solution (Cake SS) and ethanol (Cake OH) and its characteristics were compared with that of a Witness Cake. In each sample, in triplicate, the proximal analysis, the Biological Value, true digestibility, amino acid composition and the Amino Acid Score Corrected by Protein Digestibility (PDCAAS) were determined, as well as the tannins, saponins, phytates and cyanides. The content of protein in the Control Cake was 43.82%, in the SS Cake was 32.57% and in the OH Cake was 63.69%. The Biological Value of the Test Cake was 20.6; of the SS Cake was 24.3 and for the OH Cake was 56.9, demonstrating the advantage of the treatment with ethanol. Regarding the PDCAAS in the Testigo Cake scores of 115.46, 102.46, 142.79, 342.73, 125.71 and 110.00 for histidine, leucine, phenylalanine, threonine, tryptophan and valine, respectively, were higher compared to the debittered samples, however, the benefits of debittering, were observed in the elimination of 90% of tannins and 100% of phytates although the cyanides could not be removed.
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- 2018
20. Relationship between good hygiene practices and ochratoxin A in organic coffee (Coffea arabica L.) from the main coffee regions in Peru
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Díaz Rodríguez, Alejandra, Silva Jaimes, Marcial Ibo, and Dávila Romero, Juan Carlos
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good hygiene practices ,buenas prácticas de higiene ,quality ,ocratoxina A ,moisture ,coffee ,calidad ,humedad ,café ,ochratoxin A - Abstract
Se evaluó la relación de ocratoxina A (OTA) con las buenas prácticas de higiene (BPH) en establecimientos cafetaleros en Amazonas-Cajamarca, Cusco, Junín, Puno y San Martín, utilizando muestras de café pergamino (Coffea arabica L). El cumplimiento de las BPH se verificó mediante la evaluación sanitaria a los establecimientos, usando un formato basado en el Codex Alimentarius y la legislación nacional. El análisis de OTA se realizó por el método fluorométrico. La humedad fue analizada de acuerdo a la Norma Técnica Peruana. El cumplimiento de las BPH no presentó diferencias estadísticamente significativas, con un promedio general de 68,1%, siendo la zona de Puno la de mejor desempeño numérico (70,3%). La humedad según zonas cafetaleras no muestra diferencias significativas (p = 0,759), siendo menor a los estándares internacionales (11,5 %). Altos niveles de OTA se asociaron a cafés con mayor contenido de humedad (p = 0,023), siendo significativamente mayor (p = 0,009) en las muestras con humedad por encima del límite establecido por la norma. Se encontró una correlación altamente significativa (p = 0,003) entre la aplicación de las BPH y el contenido de OTA que indica que, a mayor cumplimiento de las BPH, se cuenta con menores niveles de OTA. The relationship of ochratoxin A (OTA) with good hygiene practices (BPH) in coffee plantations in Amazonas-Cajamarca, Cusco, Junin, Puno and San Martin was evaluated, using samples of parchment coffee (Coffea arabica L.) from the main processing and storage plants. Fulfillment of good hygiene practices (GHP) were verified through the sanitary evaluation of the coffee storage places, based on a checklist with all the requisites based in the Codex Alimentarius and the national regulation. OTA were analyzed using the fluorometric method. Moisture level were measured using the Peruvian Technical Guidelines. Fulfillment level of the good hygiene practices registered statistically equal values with an average of 68.1% being Puno the region with the best numeric register (70.3%). Moisture in the producing areas did not show statistically differences (p = 0.759), being lower compared with the international standards (11.5% vs 12.5%, respectively). It was found that higher OTA levels are associated with coffee with higher moisture contents (p = 0.023), being significantly higher in samples with moisture above the national and international regulation. Also, were found a negative correlation (p = 0.003) between the good hygiene practices and OTA which links the higher fulfillment of the hygiene guidelines with lower occurrence of mycotoxins.
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- 2018
21. Investigating consumer food choice behavior: an application combining sensory evaluation and experimental auctions
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Gallardo, R. Karina, Hong, Yeon A, Silva-Jaimes, Marcial, and Flores-Orozco, Johanna
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estímulos de intensidad ,Food choice behavior ,Comportamiento del consumidor ,disponibilidad a pagar ,subastas experimentales ,intensity stimuli ,willingness to pay ,escalas hedónicas ,hedonic - Abstract
In this study, we investigated which piece of information collected with sensory evaluation tools exhibits better predictive capacity on the willingness to pay: information about preferences for a sensory quality attribute using hedonic scales or information about the perceived intensity for the same attribute using intensity scales. We also estimated if extrinsic or intrinsic quality exerts a similar impact on a consumer’s willingness to pay. We conducted a sensory evaluation along with experimental auctions using three different apple varieties with college students in metropolitan Lima, Peru. Findings from this study show that the information collected on preference for apple quality attributes has a better explanatory capability for willingness to pay than does information regarding consumers’ perceived intensity for the same attribute. The explanatory capability was measured using measures of goodness-of-fit. We also prove that willingness to pay was driven both by the apple variety’s induced intrinsic quality attributes and its extrinsic cues. The results add to the existing body of literature intended to improve the understanding of consumer food choice behavior. Resumen En este estudio investigamos qué información recopilada utilizando herramientas de evaluación sensorial muestra una mejor capacidad predictiva sobre la disposición a pagar, ¿es la información de las preferencias medidas usando escalas de afición hedónicas o información sobre la intensidad percibida usando escalas de intensidad? También estimamos si la calidad extrínseca o intrínseca ejerce un impacto similar en la disposición a pagar del consumidor. Realizamos un estudio de evaluación sensorial y subastas experimentales con tres variedades de manzanas en la que participaron estudiantes de una Universidad en Lima, Perú. Los resultados de este estudio demuestran que la información recopilada sobre la preferencia por un atributo de calidad sensorial tiene una mejor capacidad predictiva para la disposición a pagar, en comparación con la información sobre la percepción de la intensidad percibida del atributo de calidad sensorial. Además, demostramos que tanto los atributos intrínsecos de calidad sensorial inducidos por la variedad de manzana y las señales extrínsecas sobre la variedad en sí, tienen un impacto en la disposición a pagar. Los resultados se suman a la literatura existente que tiene como objetivo mejorar la comprensión de la conducta de los consumidores al comprar alimentos.
- Published
- 2018
22. Detection and enumeration of Salmonella sp. in llama meat (Llama glama) using qPCR
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Gómez-Castillo, Miguel, primary, Silva-Jaimes, Marcial, additional, Salvá-Ruíz, Bettit, additional, and Elías-Peñafiel, Carlos, additional
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- 2019
- Full Text
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23. El SARS-CoV-2 y otros virus emergentes y su relación con la inocuidad en la cadena alimentaria.
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Silva-Jaimes, Marcial Ibo
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ANIMAL welfare , *BIRDS , *CURRENT good manufacturing practices , *SARS-CoV-2 , *DOMESTIC animals , *PANDEMICS , *BATS , *MIGRATORY birds - Abstract
Influenza pandemics are related to the viral flow of wild and migratory birds, passing to pigs and poultry (intermediate hosts), which would end up infecting humans. Process management through Good Farming Practices for animal production and Animal Welfare should be important preventive measures to avoid this contagion. In coronaviruses and Ebola there are ancestral hosts (such as bats) and intermediate hosts (such as Civettictis civetta or Paradoxurus hermaphroditus for SARS-CoV-1, dromedaries for MERS-CoV, and snakes and Manis javanica for SARS-CoV-2). In its natural state the inter-specie jump would take much longer to occur; however, the existence of wet markets, where animals are traded, would have allowed viruses to find a new host in humans. In addition to pneumonia, the invasion of SARS-CoV-2 produces temporary discomfort, such as diarrhea, due to the abundance of the ACE-2 receptor in both lung cells and enterocytes, where its replication would increase the probability of transmission by the fecal-oral route. This risk could be minimized by improving Good Manufacturing Practice (GMP) procedures in the food industry. Future research should clarify the relationship between viruses and their hosts, as well as the effect of climate change and proteins availability for human consumption, on these pandemics. [ABSTRACT FROM AUTHOR]
- Published
- 2020
- Full Text
- View/download PDF
24. Effect of enzymatic treatment of moringa seed (Moringa oleifera) on the physico-chemical characteristics of oil obtained by extraction with press expeller
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Fernández, Jhoel, primary, Pascual, Gloria, additional, Silva-Jaimes, Marcial, additional, Salvá, Bettit, additional, Guevara, Américo, additional, and Encina, Christian, additional
- Published
- 2018
- Full Text
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25. Detección y enumeración de Salmonella sp. en carne de llama (Llama glama) mediante qPCR.
- Author
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Alejandro Gómez-Castillo, Miguel, Ibo Silva-Jaimes, Marcial, Salvá-Ruíz, Bettit, and Elías-Peñafiel, Carlos
- Subjects
- *
SALMONELLA , *RESEARCH methodology , *FLUORESCENT probes , *MEAT , *GENES , *IDENTIFICATION - Abstract
This research proposes a methodology to detect and quantify in real time the presence of Salmonella sp. in llama meat (Llama glama) using qPCR, the method was validated through the plate count. The method consisted of detecting the presence or absence of Salmonella sp. in llama meat samples, the positive results were identified by the Rapid ONE accelerated biochemical system, finally the identification results were confirmed by real-time PCR, using a forward and reverse primer of the invA gene, as well as a fluorescent probe anchored to a fragment of the invA gene. Finally, 17 samples of llama meat were quantified, resulting in 53.13% of the samples being contaminated by Salmonella sp. [ABSTRACT FROM AUTHOR]
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- 2019
- Full Text
- View/download PDF
26. Efecto del tratamiento enzimático de la semilla de moringa (Moringa oleífera) sobre las características físico-químicas del aceite obtenido por extracción con prensa expeller.
- Author
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Fernández Sobrados, Jhoel, Pascual Chagman, Gloria, Silva Jaimes, Marcial Ibo, Salvá Ruíz, Bettit, Guevara Pérez, Américo, and Encina Zelada, Christian
- Abstract
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- Published
- 2018
- Full Text
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27. Relación entre las buenas prácticas de higiene y la ocurrencia de ocratoxina A en café (Coffea arabica L.) orgánico de las principales zonas cafetaleras del Perú.
- Author
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Díaz Rodríguez, Alejandra, Silva Jaimes, Marcial Ibo, and Dávila Romero, Juan Carlos
- Abstract
The relationship of ochratoxin A (OTA) with good hygiene practices (BPH) in coffee plantations in Amazonas-Cajamarca, Cusco, Junin, Puno and San Martin was evaluated, using samples of parchment coffee (Coffea arabica L.) from the main processing and storage plants. Fulfillment of good hygiene practices (GHP) were verified through the sanitary evaluation of the coffee storage places, based on a checklist with all the requisites based in the Codex Alimentarius and the national regulation. OTA were analyzed using the fluorometric method. Moisture level were measured using the Peruvian Technical Guidelines. Fulfillment level of the good hygiene practices registered statistically equal values with an average of 68.1% being Puno the region with the best numeric register (70.3%). Moisture in the producing areas did not show statistically differences (p = 0.759), being lower compared with the international standards (11.5% vs 12.5%, respectively). It was found that higher OTA levels are associated with coffee with higher moisture contents (p = 0.023), being significantly higher in samples with moisture above the national and international regulation. Also, were found a negative correlation (p = 0.003) between the good hygiene practices and OTA which links the higher fulfillment of the hygiene guidelines with lower occurrence of mycotoxins. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
28. Caracterización de salchichas secas tipo cabanossi con carne de llama (Lama glama) de tres sistemas de alimentación.
- Author
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Ramos Ramírez, Miriam Elizabeth, Silva Jaimes, Marcial Ibo, and Salvá Ruiz, Bettit Karim
- Abstract
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- Published
- 2019
29. USO DE ÁCIDO LÁCTICO PARA MEJORAR LA CALIDAD SANITARIA DE LAS CONCHAS DE ABANICO (Argopecten purpuratus) COMERCIALIZADAS EN LIMA, PERÚ.
- Author
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RAMOS GORBEÑA, Juan Carlos, SILVA JAIMES, Marcial Ibo, RAMOS GUERRERO, Félix Giovani, and AGURTO SÁENZ, Tomás
- Abstract
Background: Scallops (Argopecten purpuratus) are bivalve molluscs of marine origin, being highly appreciated in Peru and abroad for its use in gastronomy. Lactic acid bacteria are capable to produce during fermentation antimicrobials compounds as organic acids among which includes lactic acid. Objectives: In order to improve sanitary quality of scallops during its sale in fishing harbors and markets in Lima (Peru), the objective of this research was to determine the effect of Lactic Acid (LA) on the load of Total Viable Counts (TVC), Total Coliforms (TC) and Staphylococcus sp. present in scallops. Methods: Samples (shucked and washed fresh scallops) were purchased from the fishing harbor of Villa Maria del Triunfo in Lima, which came from the Paracas Bay (Ica). Samples were fitted to 4 LA concentrations (0, 0.5, 1.0 and 1.5%) during 0, 24, 48 and 72 hours of exposure at 6 + 1 ° C. Colony counts of TVC, TC and Staphylococcus sp. were obtained using the methods of AOAC International 990.12, 998.08 and 2003.11 respectively. Results: LA reduced significantly the load of TVC at a concentration of 1.5% with 72 hours of exposure (average reduction: 1.77 log CFU/g), being inactive at 48 (0.5% LA) and 72 hours (1.0 % LA). The effectiveness of LA was demonstrated with CT starting from treatments with 1.0% and 48 hours of exposure, obtaining negative results (<1 CFU/g). Staphylococcus sp. load in scallops was controlled from a LA concentration of 0.5% during 48 hours of exposure, being very effective at 24 hours with a concentration of 1.0% and 1.5 % (<1 CFU/g). Conclusions: LA is capable to improve the sanitary quality of the scallops depending on the concentration and the applied exposure time, which can be incorporated into the ice used to keep them frozen, or by direct spray on them. [ABSTRACT FROM AUTHOR]
- Published
- 2016
30. EFECTO DE LA NISINA SOBRE LA CALIDAD SANITARIA DE CONCHAS DE ABANICO (Argopecten purpuratus) EXTRAÍDAS DE LA BAHÍA DE PARACAS, PERÚ.
- Author
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RAMOS GORBEÑA, Juan Carlos, SILVA JAIMES, Marcial Ibo, RAMOS GUERRERO, Félix Giovani, and AGURTO SÁENZ, Tomás
- Abstract
Background: Nisin is a protein with antimicrobial capacity (bacteriocin), being a natural alternative to chemical additives. Scallops (Argopecten purpuratus) are products hydrobiological in great demand worldwide, required mainly by France and United States. These products, also which are exported from Peru, are exposed to a number of factors that compromise its quality during transport and storage. Objectives: This study aimed to determine the effect that have the nisin on the microbiological load of aerobic mesophyll (AM), coliforms (CT) and Staphylococcus SP., in scallops (CA). Methods: The cool CA, desvalvadas and washed were obtained from the fishing terminal of Villa María del Triunfo in Lima, Peru, which came from the Bay of Paracas. The CA were distributed and faced 4 concentrations of nisin (0, 0.5, 1.0 and 1.5%) at a temperature of 6 + 1 ° C and counts of AM, CT and Staphylococcus SP. were obtained at 0, 24, 48 and 72 hours of exposure using the corresponding AOAC methodology with Petrifilm® boards. Results: The results showed that the nisin was effective in reducing the AM count from a minimum concentration of 0.5% only up to 48 hours after contact, being inactive the 72 hour. On the contrary, in the case of the CT for the concentrations of 0.5, 1.0 and 1.5% of nisin was observed that its growth was given until 48, reduced in all cases to 72 hours, and still the most effective treatment of a concentration at 1.5%. Nisin was effective in controlling the burden of Staphylococcus SP., in CA from 24 hours of contact with a minimum CONCENTRATION of 0.5%, not presenting counts (< 1 cfu/g) or organoleptic changes on the CA. Conclusions: The application of nisin on scallops improves its quality, being able to be effective through its incorporation in the manufacture of ice used to keep them frozen, or through methods of spraying. [ABSTRACT FROM AUTHOR]
- Published
- 2016
31. Uso de modelamiento estocástico para estimar la probabilidad de contaminación fúngica en bebidas no carbonatadas con adición de electrolitos
- Author
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Ramos Guerrero, Félix Giovani and Silva Jaimes, Marcial Ibo
- Subjects
funciones de probabilidad ,purl.org/pe-repo/ocde/ford#6.04.09 [https] ,Bebidas no alcohólicas ,microorganismos de la alteración ,micología predictiva - Abstract
El modelamiento predictivo de tipo estocástico representa una herramienta de soporte para la gestión de la calidad e inocuidad en la industria de bebidas. El deterioro microbiológico puede ser cuantificado a través de este tipo de modelamiento, permitiendo tomar acciones sobre los diversos factores que impactan directamente en la contaminación final del producto. El objetivo de esta investigación fue obtener un modelo matemático que permita estimar la probabilidad de contaminación fúngica en bebidas no carbonatadas con adición de electrolitos. El modelo tuvo como “entradas” la concentración de mohos en el ambiente de proceso (UFC/m3), la velocidad de sedimentación (m/s), el área (m2) y el tiempo de exposición (s), los cuales fueron enfrentados a distribuciones estadísticas de probabilidad y a la simulación de Monte Carlo usando el software @RISK 8.2, para obtener como “salida” el nivel de contaminación fúngica en la bebida final (UFC/producto). A través de simulaciones usando el modelo estocástico desarrollado se pudo estimar que en el 5% de un lote de producción hay una probabilidad que 67/100 000 bebidas envasadas en botellas PET de 500 ml con tapa 33 mm presenten contaminación con al menos 1 espora fúngica, mientras que esta probabilidad aumenta a 85/100 000 bebidas si se usan como empaques primarios botellas PET de 750 ml con tapa 38 mm. Basados en el coeficiente de correlación de Spearman se determinó que el factor con mayor influencia sobre la contaminación final de la bebida fue la concentración de mohos en el ambiente de proceso.
- Published
- 2021
32. Caracterización química proximal de la torta de Moringa (Moringa oleifera) sobre su composición nutricional, sensorial y toxicológico
- Author
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Cibej López, Fabio Enzo and Silva Jaimes, Marcial Ibo
- Subjects
Moringa oleifera ,Valor nutritivo ,Tortas oleaginosas ,Procesamiento ,Evaluación ,Tecnología de los alimentos ,Análisis organoléptico ,Torta de moringa ,Desamargado ,Análisis toxicológico ,Toxicidad ,Perú ,Composición química ,Valor biológico ,Composición aproximada ,Semillas de moringa - Abstract
Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos El objetivo principal de esta investigación fue determinar el mejor método de desamargado de la torta de semilla de moringa para el incremento y mejoramiento de su biodisponibilidad, para esto, la torta de semilla de moringa fue sometido a tratamiento con etanol y con solución salina versus un testigo, (ET, SS, T). A las tres muestras se le realizaron análisis toxicológicos, biológicos, sensoriales y análisis proximal, en las pruebas toxicológicas se determinaron taninos, fitatos, saponinas y cianuro de hidrógeno, en las pruebas biológicas se realizó el valor biológico, en el análisis sensorial se realizaron las pruebas de preferencia y de comparación, y finalmente se realizó el análisis proximal. Para la determinación de taninos (Prueba toxicológica) se empleó el método de la vainillina, en la determinación de fitatos se utilizó el método gravimétrico con precipitación del cloruro férrico, para la cuantificación de saponinas se realizó con el método descrito por Hudson (1979) para la determinación de cianuro por el método de la AOAC (1980) para el valor biológico se realizó por el método descrito por Mitchel (1923) y para el análisis sensorial se realizaron las pruebas de comparación múltiple. Los resultados de taninos (análisis toxicológicos) mostraron para la torta con etanol: 66.53±6.12 mg por ciento, SS: 72.60±6.12 mg por ciento y 416.83±83 mg por ciento para la torta testigo, Fitatos: ET:4000±0.03 mg por ciento, SS: 4000±0.02 mg por ciento y T: 4000±0.01 mg por ciento, para las saponinas: ET: ND, SS: ND, T:3000±0.02 mg por ciento, y para el cianuro de hidrógeno ET: 40.5±0.04 mg por ciento, SS:40.5±0.02 mg por ciento y T:40.5±0.05 mg por ciento, Los resultados para Valor biológico fueron los siguientes ET: 56.9, SS: 24.3, y T: 20.6; el aminoácido limitante fue la isoleucina (PDCAAS), las pruebas sensoriales mostraron disminución significativa del amargor y del sabor extraño en comparación al testigo, y para el análisis proximal en proteína bruta ET:63.69±0.13 por ciento, SS: 32.4±0.09 por ciento, T:43.82±0.05 por ciento, los resultados de grasa mostraron para ET:5.94±0.02 por ciento, SS:32.57±0.09 por ciento y T: 26.99±0.09 por ciento, Como conclusión final podemos afirmar que la muestra tratada con etanol obtuvo los mejores resultados, mejorando su biodisponibilidad debido a la remoción de antinutrientes, facilitando la biodisponibilidad de su contenido proteico. The main objective of this investigation was to determine the best debarking method of the moringa’s seed cake to increase and improvement of its bioavailability, for this, the moringa’s seed cake, was subjected to a treatment with ethanol and saline solution and a witness, (ET, SS, T). the three samples were analyzed, toxicological, biological and proximal analysis, in the toxicological tests were determined tannins, phytates, saponins and hydrogen cyanide, in the biological tests have been The biological value, in the sensory analysis was carried out the tests of preference and comparison, and finally the proximal analysis was performed. For the determination of tannins (toxicological test) the vanillin method was used, in the determination of phytates the gravimetric method with ferric chloride was used, for the quantification of saponins was performed with the method described by Hudson (1979) for the determination of cyanide by the AOAC method (1980) for the biological value was performed by the method described by Mitchel (1923) and for the sensory analysis multiple comparison tests were carried out. The tannin results (toxicological analysis) results for the cake with ethanol: 66.53 ± 6.12 mg percent, SS: 72.60 ± 6.12 mg percent and 416.83 ± 83 mg percent for the control cake, Phytates: ET: 4000 ± 0.03 mg percent, SS: 4000 ± 0.02 mg percent and T: 4000 ± 0.01 mg percent, for saponins: ET: ND, SS: ND, T: 3000 ± 0.02 mg percent, and for hydrogen cyanide ET: 40.5 ± 0.04 mg percent, SS: 40.5 ± 0.02 mg percent and T: 40.5 ± 0.05 mg percent, The results for biological value were the next, ET: 56.9, SS: 24.3, and T: 20.6; The limiting amino acid was isoleucine (PDCAAS), sensory tests showed significant decrease in bitterness and foreign taste compared to the control, and for the proximal analysis in crude protein ET: 63.69 ± 0.13 percent, SS: 32.4 ± 0.09 percent, T: 43.82 ± 0.05 percent, the results of the fat showed ET: 5.94 ± 0.02 percent, SS: 32.57 ± 0.09 percent and T: 26.99 ± 0.09 percent, As a final conclusion we can affirm that the sample the was treated with ethanol obtained the best results, improving its bioavailability due to the removal of antinutrients, facilitating the bioavailability of its protein content. Tesis
- Published
- 2019
33. Desarrollo de cabanossi con carne de llama (Lama glama) procedente de diferentes regímenes de alimentación
- Author
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Ramos Ramírez, Miriam Elizabeth, Salva Ruíz, Bettit Karim, and Silva Jaimes, Marcial Ibo
- Subjects
Llama ,purl.org/pe-repo/ocde/ford#4.05.00 [https] - Abstract
Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencia de Alimentos Se estudió el efecto de tres sistemas de alimentación: SA1 (pastos naturales), SA2 (con heno de alfalfa) y SA3 (con suplementos de vitaminas) en la calidad de carne de llamas (Lama glama), encontrándose diferencias significativas (p0,05) a excepción de la granulosidad. El estudio del producto por el método CATA (Check all that apply) permitió encontrar el perfil sensorial dentro del mismo grupo para los tres tipos de cabanossi, siendo los atributos de mayor impacto para la aceptación los descriptores: masticable, olor característico/embutido y salado. El producto ideal con las características sensoriales indispensables de su diseño son: masticable y blando/suave, por el contrario: lo duro, olor a humo y color marrón no son deseables, concluyendo que el CSA2 se asemeja al producto requerido por los consumidores. The effect of three feeding systems: SA1 (natural forage), SA2 (alfalfa hay), and SA3 (with vitamin supplements) on the quality of llama meat (Lama glama) were studied, there were found significant differences (p0,05), except for graininess. The study of the product by the CATA method (Check all that apply), permitted to determine a sensorial profile within the same group for the three types of cabanossi, with the attributes of greater impact for the acceptance of the descriptors: chewiness, characteristic smell, and salty. The ideal product with indispensable sensory characteristics to its design are chewiness, bland and soft, while the hardness, smokey smell and brown color are undesirable; due to the above, CSA2 resembles to the product required by the consumer. Tesis
- Published
- 2019
34. Producción de tanasa de Aspergillus niger mediante un sistema de fermentación por adhesión a superficie (FAS)
- Author
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Cortés Avendaño, Paola Marlene and Silva Jaimes, Marcial Ibo
- Subjects
Fermentacion por adhesion a superficie ,Perú ,Taninos ,Hidrolasas ,Evaluación ,Fermentación ,Aspergillus niger ,FAS ,Inoculación ,Tanasa - Abstract
Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos El presente trabajo de investigación tuvo como objetivo la producción de enzima tanasa a partir de Aspergillus niger ATCC 10864 mediante un sistema de Fermentación por Adhesión a Superfie (FAS), con las siguientes condiciones de cultivo: 40 ml de medio de cultivo; temperatura 28 °C; tiempo de incubación 96 horas; pH inicial 5.5; velocidad de agitación 175rpm. Se estudió tres concentraciones de inóculo (105, 106 y 107 esp/ml) y tres concentraciones de ácido tánico (3, 5 y 7%) durante 96 horas de fermentación (0, 24, 48,72 y 96), los resultados se analizaron estadísticamente en un DCA con arreglo factorial de 3x3x5 con tres repeticiones. Para cada tratamiento se midió la actividad enzimática extracelular en mg/ml de ácido gálico (U/L), biomasa del sistema (g/L), producción de proteína soluble extracelular (g/L), absorción específica de biomasa (g/g), porcentaje de ácido tánico residual (%), rendimiento de biomasa por consumo de ácido tánico y la actividad enzimática específica (UI/mg) como principales para metros de comparación. Los resultados muestran que a una concentración de inoculo de 107 (esp/ml) y a una concentración de ácido tánico de 3% se obtuvo la máxima actividad enzimática de tanasa extracelular de 125.646 U/L, la mayor producción de biomasa fue de 6.22g/L, proteína soluble extracelular 0.126g/L, absorción especifica de biomasa 0.849 g/g, porcentaje de ácido tánico residual 84.61% y rendimiento de biomasa por consumo de ácido tánico fue de 2.8. Por otro lado a una concentración de inoculo de 106 (esp/ml) y a una concentración de ácido tánico de 3% se obtuvo la mayor actividad enzimática específica de 1.064 UI/mg, durante 96 horas de fermentación. The present research aimed at the production of tannase enzyme by Aspergillus niger ATCC 10864 in a Surface Adhesion Fermentation (SAF) system, with the following culture conditions: 40 mL culture medium; temperature 28 ° C; incubation time 96 hours; initial pH 5.5; stirring velocity 175rpm. Three inoculum concentrations (105, 106 and 107 spores/ml) and three concentrations of tannic acid (3, 5 and 7%) for 96 hours of fermentation (0, 24, 48, 72 and 96) was evaluated, results were analyzed statistically as a Completely Randomized Design (CRD) 3x3x5 with factorial arrangement and three replications. For each treatment it were measured extracellular enzymatic activity (U/L), biomass (g/L), extracellular soluble protein (g/L), specific absorption of biomass (g/g), residual tannic acid (%),biomass yield and specific enzymatic activity (U/mg) as the main comparative parameters. and specific enzyme activity 1.064 U/mg. The results show that using inoculum concentration of 107 spores/ml, an initial tannic acid concentration of 3% a maximum of extracellular tannase activity was obtained (125.646 U/L) at 96 hours of fermentation. Moreover the amount of biomass was 6.22g/L, extracellular soluble protein 0.126g/L, specific absorption of biomass 0.849 g/g, residual tannic acid of 84.61%, biomass yield of 2.8. Furthermore using inoculum concentration of 106 (spores/ml) at a concentration of tannic acid of 3% greater specific enzyme activity of 1,064 IU/mg was obtained for 96 hours fermentation. Tesis
- Published
- 2015
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