Artículos Científicos UNJ

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https://repositorio.unj.edu.pe/handle/UNJ/505

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Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review
(Foods, 2024-07-01) Rios Mera,Juan Dario; Arteaga Miñano,Hubert Luzdemio
When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.
Determination of hydration kinetic of pinto beans: A hyperspectral images application
(Measurement: Food, 2024-03-30) Arteaga Miñano,Hubert Luzdemio
Hydration is a typical operation applied to legumes before cooking, reducing time and the associated energy cost. To monitor the process, mass balance method is the most used methodology, despite this method is destructive, repetitive, and time-consuming. For that reason. hyperspectral techniques are presented as an alternative for assessing the hydration process since it is a noninvasive method. Therefore, the objective of this work was to evaluate the technique of hyperspectral imaging for studying the hydration kinetics of pinto beans. For this purpose, a sample of pinto beans was hydrated in distilled water, determining moisture content during the process and taking hyperspectral images by reflectance mode, in the range 400 to 800 nm until constant mass. The moisture content was modelled using Peleg and a sigmoidal model. Next, the images were pre-treated and the median spectral profile for each bean was obtained. Then, a regression model was fitted, using the wavelength that maximized the coefficient of determination (R2) and minimized the root mean square error (RMSE). The results show that Peleg model fit experimental data with R2 in the range of 0.974 to 0.989 while sigmoidal model of 0.997 to 0.999. On other hand, mean spectral profiles at 632 nm and sigmoidal model give the higher metrics 0.997 and 38.3 for R2 and RMSE respectively. The results showed that hyperspectral imaging in reflectance mode is a tool
Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
(Journal of Food Composition and Analysis, 2025-08-05) Arteaga Miñano,Hubert Luzdemio
Dielectric spectroscopy was used in this study to predict and classify pork quality during the post-mortem time. Eighty ∼1 kg- longissimus dorsi muscles were collected and stored at 4 ± 1 °C and pH, instrumental color, and dielectric properties (ɛ' and ɛ'') were subsequently determined in the microwave range (0.5–9 GHz) at 3, 4, 5, 6, 7, 8, 9, 10 and 24 h post-mortem (hpm), as well as moisture at 8 hpm and drip weight loss at 24 hpm. Of the 80 pork samples, two types of meat were found. RFN (33) and DFD (47) between males and females. Quality parameters: RFN (pH=5.708–5.714; L*=43.341–43.692; moisture (%) = 68.857–69.604; drip loss = 1.655–1.833) and DFD (pH=6.154–6.177; L*=40.152–41.91; moisture (%) = 69.032–69.9; drip loss = 1.129–1.693). Quality parameter predictions during muscle-to-meat transformation showed R² of 0.743 (pH), 0.811 (L*) and 0.603 (C*) for DFD meats with PLSR (full) and R2 of 0.359 (pH), 0.558 (L*) and 0.284 (C*) for RNF meats with PLSR (optimized) from male pigs. of 0.412–0.637 for pH, L* and c* for RFN and DFD meats from female pigs with PLSR (optimized). Dielectric spectroscopy predicts pork quality moderately well, but models that are more robust are needed to improve predictions of internal pork quality
Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits
(Foods, 2024-05-22) Rios Mera,Juan Dario; Arteaga Miñano,Hubert Luzdemio
Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA’s instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.
Impact of Magnetic Biostimulation and Environmental Conditions on the Agronomic Quality and Bioactive Composition of INIA 601 Purple Maize
(Foods, 2025-06-10) Arteaga Miñano,Hubert Luzdemio
The utilization of magnetic fields in agricultural contexts has been demonstrated to exert a beneficial effect on various aspects of crop development, including germination, growth, and yield. The present study investigates the impact of magnetic biostimulation on seeds of purple maize (Zea mays L.), variety INIA 601, cultivated in Cajamarca, Peru, with a particular focus on their physical characteristics, yield, bioactive compounds, and antioxidant activity. The results demonstrated that seeds treated with pulsed (8 mT at 30 Hz for 30 min) and static (50 mT for 30 min) magnetic fields exhibited significantly longer cobs (16.89 and 16.53 cm, respectively) compared with the untreated control (15.79 cm). Furthermore, the application of these magnetic fields resulted in enhanced antioxidant activity in the bract, although the untreated samples exhibited higher values (110.56 µg/mL) compared with the pulsed (91.82 µg/mL) and static (89.61 µg/mL) treatments. The geographical origin of the samples had a significant effect on the physical development and the amount of total phenols, especially the antioxidant activity in the coronet and bract. Furthermore, a total of fourteen phenols were identified in various parts of the purple maize, with procyanidin B2 found in high concentrations in the bract and crown. Conversely, epicatechin, kaempferol, vanillin, and resveratrol were found in lower concentrations. These findings underscore the phenolic diversity of INIA 601 purple maize and its potential application in the food and pharmaceutical industries, suggesting that magnetic biostimulation could be an effective tool to improve the nutritional and antioxidant properties of crops
Using pulsed magnetic fields to improve the quality of frozen blueberry: A bio-impedance approach
(Universidad Nacional de Jaén, 2024-02-26) Arteaga Miñano,Hubert Luzdemio
Freezing assisted by pulsed magnetic field (PMF) is an emerging technology that could be used in food preservation. This paper evaluates how PMF-assisted freezing affects the preservation of blueberry and its bioactive compounds. Blueberries were subjected to 8 PMF-assisted freezing treatments: T1 (36.8 mT/30 Hz), T2 (36.8 mT/60 Hz), T3 (36.8 mT/90 Hz), T4 (36.8 mT/20 Hz), T5 (44.7 mT/30 Hz), T6 (44.7 mT/60 Hz), T7 (44.7 mT/90 Hz), and T8 (44.7 mT/120 Hz). In treatment T9 (control), the blueberries were subjected to conventional freezing to −35 °C; T10 represents fresh blueberries. Compared to conventional freezing (T9), PMF-assisted freezing (T1 to T8) gave different parameters of temperature, nucleation time, degree of supercooling, and phase change time. The parameters achieved with T7 evidenced better behavior: smaller crystals were formed, allowing the cellular structure to be preserved, as confirmed by the electrical parameters (Re, Ri, and Cm) obtained from electrical impedance data. Moreover, T7 preserved anthocyanins and polyphenols, promoting the highest antioxidant capacity among the blueberries subjected to PMF-assisted freezing. Meanwhile, conventional freezing and PMF-assisted freezing reduced the polyphenol oxidase and peroxidase activities. In conclusion, at the laboratory level, PMF-assisted freezing preserves the blueberry cellular structures and bioactive compounds.

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