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Diversidad y composición florística de un hábitat amenazado: los bosques ribereños de la quebrada Condaví, Norte del Perú”
(Universidad Nacional de Jaén, 2026-03-11) Segura Valle,Karen Mireli; Vásquez Bernal,Daymer Leyton; Marcelo Peña,José Luis
En un contexto de severa fragmentación que amenaza los bosques estacionalmente secos (BES) como los bosques montanos húmedos (BMH) en los Andes peruanos, los bosques ribereños emergen como refugios críticos de biodiversidad y conectividad ecológica. Acá estudiamos la diversidad y composición florística de un bosque ribereño que cruza la transición entre estos ecosistemas en los alrededores de Santa Rosa, con el objetivo de documentar su riqueza en plantas leñosas. Mediante recorridos sistemáticos a lo largo de toda el área de estudio, se colectaron las plantas leñosas presentes en ambos márgenes de la quebrada. Registramos un total de 709 muestras botánicas, distribuidas en 54 familias, 124 géneros y 190 especies. Las familias más representativas fueron Fabaceae (119 registros), Lauraceae (53) y Moraceae (47). Se destaca la presencia de ocho especies endémicas, la mayoría amenazadas de extinción. Estos hallazgos no solo evidencian la notable riqueza florística de estos corredores ribereños, sino que también subrayan su papel insustituible como hábitats de especies únicas y como puentes ecológicos entre zonas de distinta humedad y altitud, información clave para la conservación y planificación territorial en paisajes altamente fragmentados
Coffee fermentation from traditional to controlled and its impact on sensory quality: a review
(Coffee Science, 2025-09-16) Neyra Vergara,Tatiana Jazmin; Melendrez Mauriol,Oscar; Cubas Heredia,Blanca Yorlith; Contreras Ocupa,Gaby Norelli; Herrera Salazar,Diana Maricel; Diaz Mundaca,Eyla Esther; Rivera Botonares,Ralph Stein; Hernández Martínez,Ernesto
Coffee fermentation has evolved from traditional methods, such as traditional processing methods (washed/wet, natural/dry, honey/semi-dry) with fermentation types (wet, dry, mixed), to controlled fermentations, such as carbonic maceration, induced fermentation, and biodigestive processing, to improve the sensory quality of the final product. This evolution is compounded by technological advances, such as the use of metagenomic tools for the identification of microorganisms and enzymes to accelerate mucilage degradation. This review synthesizes and compares various coffee fermentation techniques, analyzing their influence on sensory profiles. To this end, a systematic bibliographic review of 118 scientific articles published between 2014 and 2024 was conducted in databases such as ScienceDirect, Scopus, IOPscience, Springer Nature, and Dialnet, ultimately highlighting 80 relevant studies using the PRISMA method criteria. The results indicate that controlled fermentation allows for the efficient use of microorganisms such as Saccharomyces cerevisiae, Candida parapsilosis, and Lactiplantibacillus plantarum, which contribute to the development of complex sensory attributes in coffee, highlighting fruity, floral, sweet, and acidic notes. Factors such as time, temperature, and inoculum type have a significant impact on the sensory profile. Principal component analysis showed that the Catuí variety was the most associated with cup score, followed by Acaiá. Furthermore, it was evident that temperature and fermentation time primarily influenced Catuaí Vermelho, and that the Typica and Caturra varieties exhibited similar behavior within the diagram. Together, the application of controlled fermentation and starter cultures represents a key strategy to improve quality, standardize profiles, and meet market demands.
Phenolic compounds versus SARS-CoV-2: An update on the main findings against COVID-19 (5.0)
(Helyon, 2022-09-14) Hernández Martínez,Ernesto
The COVID-19 pandemic caused by SARS-CoV-2 remains an international concern. Although there are drugs to fight it, new natural alternatives such as polyphenols are essential due to their antioxidant activity and high antiviral potential. In this context, this review reports the main findings on the effect of phenolic compounds (PCs) against SARS-CoV-2 virus. First, the proven activity of PCs against different human viruses is briefly detailed, which serves as a starting point to study their anti-COVID-19 potential. SARS-CoV-2 targets (its proteins) are defined. Findings from in silico, in vitro and in vivo studies of a wide variety of phenolic compounds are shown, emphasizing their mechanism of action, which is fundamental for drug design. Furthermore, clinical trials have demonstrated the effectiveness of PCs in the prevention and as a possible therapeutic management against COVID-19. The results were complemented with information on the influence of polyphenols in strengthening/modulating the immune system. It is recommended to investigate compounds such as vitamins, minerals, alkaloids, triterpenes and fatty acids, and their synergistic use with PCs, many of which have been successful against SARS-CoV-2. Based on findings on other viruses, synergistic evaluation of PCs with accepted drugs against COVID-19 is also suggested. Other recommendations and limitations are also shown, which is useful for professionals involved in the development of efficient, safe and low-cost therapeutic strategies based on plant matrices rich in PCs. To the authors' knowledge, this manuscript is the first to evaluate the relationship between the antiviral and immunomodulatory (including anti-inflammatory and antioxidant effects) activity of PCs and their underlying mechanisms in relation to the fight against COVID-19. It is also of interest for the general population to be informed about the importance of consuming foods rich in bioactive compounds for their health benefits
The vulnerability of a centralized food system: An opportunity to improve food security in times of COVID-19-Peru perspective
(Frontiers in Sustainable Food Systems, 2022-09-12) Hernández Martínez,Ernesto
COVID-19 has had a strong impact on the food supply chain (FSC) in many countries. The objective of this study was to determine the vulnerability of the FSC in a developing country, namely Peru. The main weakness of the FSC is its centralization, and COVID-19 aggravated this deficit in Peru. This prevents its stability on a large scale, especially in rural areas, which suffer from food and nutritional insecurity. In spite of this, the food system was stabilized due to agricultural, livestock and fishing potential of Peru. In addition, the efforts of local producers and informal vendors helped to maintain the availability of food throughout the country. Several examples of short (and decentralized) FSC were described, highlighting their importance for supplying the population in different areas of the country. In addition, they allow for rapid resolution of interruptions such as the current health crisis. Also mentioned are some suggestions for strengthening Peru's FSC such as the use of new technologies, self-production of food and the exploitation of non-conventional food sources. Emphasis is placed on the importance of environmental sustainability of the FSC and of implementing strategies to prevent illness among workers. This study aims to reflect on the importance of having a resilient and flexible FSC. Taking Peru as a model, the information provided is useful to understand how to improve the food system through the intervention of all the agents involved, such as government, academia, industry and the population.
Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work
(Helyon, 2022-09-30) Hernández Martínez,Ernesto; Bazán Tantaleán,Delicia Liliana
Freezing is widely used in food preservation, but if not carried out properly, ice crystals can multiply (nucleation) or grow (recrystallization) rapidly. This also affects thawing, causing structural damage and affecting overall quality. The objective of this review is to comprehensively study the cryoprotective effect of antifreeze proteins (AFPs), highlighting their role in the freeze-thaw process of food. The properties of AFPs are based on their thermal hysteresis capacity (THC), on the modification of crystal morphology and on the inhibition of ice recrystallization. The mechanism of action of AFPs is based on the adsorption-inhibition theory, but the specific role of hydrogen and hydrophobic bonds/residues and structural characteristics is also detailed. Because of the properties of AFPs, they have been successfully used to preserve the quality of a wide variety of refrigerated and frozen foods. Among the limitations of the use of AFPs, the high cost of production stands out, but currently there are solutions such as the use the production of recombinant proteins, cloning and chemical synthesis. Although in vitro, in vivo and human studies have shown that AFPs are non-toxic, their safety remains a matter of debate. Further studies are recommended to expand knowledge about AFPs, to reduce costs in their large-scale production, to understand their interaction with other food compounds and their possible effects on the consumer.