Repositorio DSpace :: Examinando por Autor "Rios Mera,Juan Dario"

Examinando por Autor "Rios Mera,Juan Dario"

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“Aceite vegetal de semilla de pijuayo (Bactris gasipaes) como sustituto de eritorbato de sodio en hamburguesa de trucha (Oncorhynchus mykiss)”
(Universidad Nacional de Jaén, 2026-03-06) Julca Alarcón,Yadit Mireli; Rios Mera,Juan Dario; Arteaga Miñano,Hubert Luzdemio
La presente investigación evaluó el efecto del aceite vegetal de semilla de pijuayo (Bactris gasipaes) como sustituto del antioxidante sintético eritorbato de sodio en hamburguesas de trucha (Oncorhynchus mykiss), para lo cual se evaluó el rendimiento de extracción del aceite y su perfil lipídico, así como la composición proximal, oxidación lipídica y la aceptabilidad sensorial de la hamburguesa. El aceite fue extraído mediante el método Soxhlet, obteniéndose un rendimiento del 20.52% respecto al peso seco de las semillas. El análisis del perfil de ácidos grasos reveló una proporción mayoritaria de ácidos grasos saturados (87.24%), seguido de los monoinsaturados (9.30%) y poliinsaturados (3.46%). Las hamburguesas elaboradas con diferentes concentraciones del aceite (0.01, 0.1 y 1%) no presentaron diferencias significativas en el contenido de grasas y cenizas. Sin embargo, a mayor concentración del aceite (1%), se observó una disminución del contenido proteico y de humedad, así como un incremento en el contenido de carbohidratos. En cuanto a la oxidación lipídica (sustancias reactivas al ácido tiobarbitúrico/thiobarbituric acid reactive substances – TBARS), el tratamiento con 0.1% de aceite de semilla de pijuayo mostró resultados estadísticamente similares al tratamiento con eritorbato de sodio (0.01%), indicando un potencial efecto antioxidante comparable. Finalmente, el análisis sensorial realizado con 80 consumidores reveló que todos los tratamientos fueron aceptables con puntajes promedio entre 5.67 a 6.36 en la escala semiestructurada de 9 puntos, sin presentar diferencias significativas entre ellos. Por lo tanto, la acción antioxidante del aceite de semilla de pijuayo fue dependiente de la concentración, sin causar efectos negativos en la composición proximal y aceptabilidad sensorial, lo que respalda su viabilidad como antioxidante natural en la formulación de hamburguesas de trucha (Oncorhynchus mykiss).
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.
An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review
(Beverages, 2025-05-26) Rios Mera,Juan Dario
Pisco is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in the Scopus database covering the period from 2004 to 2024, applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology for the transparent selection of scientific articles. The search strategy considered titles, abstracts, and keywords, using the terms “Pisco” and “schnapps”, excluding unrelated fields such as geology (basin, seismic, fossil). The initial search yielded 360 records. After removing non-original articles (books, book chapters, conference papers, and reviews), 101 articles remained. A further screening excluded irrelevant studies (e.g., those referring to the city of Pisco rather than the beverage), resulting in 78 articles included for final analysis. It was observed that 19% of the studies focus on the history, culture, and appellation of origin; 14% on environmental sustainability; 10% on innovation and quality; and 9% on the bioactive properties of by-products. Other areas include extraction technologies (9%), distillation process modeling (8%), and marketing and economics (8%), among others. Recent trends are related to clean production practices. Thus, Pisco by-products and their components can be exploited by applying technologies such as supercritical fluids, drying, and biofilms, while, for waste management, the processes of composting, solar photo-Fenton, and ozonation can be applied. Moreover, it is important to highlight that the valorization of Pisco by-products opens opportunities for translation into the market, particularly in developing cosmetics, nutritional supplements, and bio-packaging materials, contributing to sustainability and innovation in new industries. However, a more holistic view is still needed in Pisco research. These findings suggest that future research should prioritize the integration of consumer-based sensory evaluations and sustainable production innovations to optimize Pisco’s quality, enhance market acceptance, and promote environmentally responsible industry practices
Disminución del contenido calórico de helado de café (coffea arabica) con adición de inulina y eritritol
(Universidad Nacional de Jaén, 2024-12-09) Cubas Mundaca,Jhoirany; Olano Mires,Carlos Manuel; Rios Mera,Juan Dario
Los helados tienen altas concentraciones de grasa y azúcar, componentes que aportan el mayor contenido calórico y cuyo elevado consumo se relaciona con enfermedades crónicas no transmisibles. Por ello, se evaluó la viabilidad de sustituir parcialmente la grasa y el azúcar por inulina y eritritol, respectivamente, con el objetivo de reducir las calorías en el helado de café. Se plantearon cinco tratamientos: TS (tratamiento control), T5I (5% de inulina), T10I (10% de inulina), T5E (5% de inulina y 8% eritritol) y T10E (10% de inulina y 8% de eritritol). Se analizaron la textura y color instrumentales, la composición proximal, los parámetros funcionales, el perfil sensorial (CATA: Check-All-That-Apply) y la aceptabilidad. El análisis de color, la tasa de fusión, el porcentaje de masa fundida y el pH no mostraron diferencias estadísticas. Sin embargo, la determinación de textura reveló que el tratamiento T10I fue el más suave. Los mejores porcentajes de overrun se obtuvieron en T5E y T5I, mientras que T10I y T10E mostraron mayor estabilidad. Todos los tratamientos tuvieron buena aceptabilidad, destacando T10I que se asoció con los atributos que la direccionaron positivamente. Se logró reducir el contenido calórico entre un 11.46% (T5I) y un 35.57% (T10E) en comparación con TS.
Efecto de la sustitución parcial de grasa de cerdo por harinas de pulpa y cáscara de pijuayo (bactris gasipaes) en los parámetros fisicoquímicos y sensoriales de hamburguesa de bovino
(Universidad Nacional de Jaén||Repositorio Institucional - UNJ, 2024-10-08) Guzmán Villegas,Heiner; Llatas Caruajulca,Alex Yeison; Rios Mera,Juan Dario; Arteaga Miñano,Hubert Luzdemio
El alto consumo de grasas saturadas se asocia con enfermedades del síndrome metabólico, y productos como la hamburguesa suelen contener alto contenido de estos nutrientes. El pijuayo (Bactris gasipaes) es un fruto de la amazonia peruana que presenta propiedades nutricionales y compuestos bioactivos que lo convierten en un ingrediente atractivo para productos cárnicos. El objetivo general fue determinar el nivel adecuado de sustitución parcial de grasa de cerdo por harina de pulpa y cáscara de pijuayo en hamburguesa de bovino (res). La sustitución se realizó en niveles de 25% y 50%. Como resultados, se obtuvo una baja intensidad de color rojo pero alta intensidad de amarillo, debido al color de las harinas, no obstante, se notó una gran disminución del contenido de grasa y la oxidación de lípidos. Los parámetros de textura instrumental, como la dureza, elasticidad, cohesión y la masticabilidad de las hamburguesas también disminuyeron con las harinas de pijuayo, lo que puede estar asociado con menores pérdidas por cocción y reducción del diámetro. Se pudo determinar que el 89% de los consumidores prefirieron a las hamburguesas control y las sustituidas en grasa, excepto la muestra con harina de cáscara de pijuayo con 50% de sustitución de grasa
Efecto de la temperatura y tiempo de almacenamiento en la oxidación de aceite de Ungurahui (Oenocarpus Bataua) en hidrogeles de alginato con y sin recubrimiento con proteínas de clara de huevo
(Universidad Nacional de Jaén, 2025-12-29) Zurita Ramirez,Diana Noemi; Lopez Cordova,Ana Yanet; Arteaga Miñano,Hubert Luzdemio; Rios Mera,Juan Dario
El aceite de ungurahui (Oenocarpus bataua) es rico en ácidos grasos esenciales beneficiosos para la salud, pero es susceptible a la oxidación. La microencapsulación por gelificación iónica mejora su estabilidad oxidativa, pero los hidrogeles resultantes son porosos y requieren un recubrimiento con proteínas, como las proteínas de clara de huevo (PCH). El objetivo general fue evaluar el efecto de la temperatura y tiempo de almacenamiento en la oxidación de aceite de ungurahui en hidrogeles de alginato, con y sin recubrimiento con PCH. Se evaluaron las características fisicoquímicas de las micropartículas (humedad, cenizas y proteínas), morfología y tamaño medio, y eficiencia de encapsulación. Además, las micropartículas fueron sometidas a temperaturas de 45°C, 55°C y 65°C durante 1, 3 y 5 horas para determinar el índice de peróxidos. Las micropartículas sin recubrimiento (MSR) mostraron alto porcentaje de humedad, mientras que las micropartículas recubiertas (MR) presentaron un incremento significativo en proteínas (37.09%) y una eficiencia de encapsulación de 81.74%. Aunque ambas micropartículas presentaron producción de peróxidos con el aumento de temperatura y tiempo, las MR presentaron mayor estabilidad oxidativa. En conclusión, el recubrimiento proteico en las micropartículas de aceite de ungurahui fue efectivo y se sugiere su uso en matrices alimentarias
Effect of salt reduction, mixture of salt with animal fat, and salt particle sizes on instrumental texture, yield properties and sensory characteristics of burgers
(Springer Nature Link, 2024-10-01) Rios Mera,Juan Dario
This study aimed to investigate the impact of reduction of salt content (from 1.5 to 0.75%), the technique of mixing half of the salt content with animal fat, and the salt particle size on the instrumental texture, cooking losses, diameter reduction, overall liking, and sensory characteristics of burgers. The results showed that regardless of the types of micronized salt (MS < 250 µm) incorporation (directly into the meat or the mixture of half of the MS with the meat and the other half with the fat), salt reduction decreased the salty perception and the instrumental hardness and chewiness. Thus, the mixture of MS with fat does not present sensory improvements nor overcome the texture effects of salt reduction. In a second experiment, the effect of different particle sizes (from <177 µm to 1 mm) was evaluated, where it was observed that salt with particle size <177 µm decreased the burgers’ hardness, cooking losses, and diameter reduction. The salt particle sizes did not cause sensory changes in the burgers, and in both experiments, the overall liking was greater than 7 points on the 9-point hedonic scale. Salt < 177 µm could be a good option for reducing salt in burgers and possibly in other meat products.
Emerging Technologies for Extracting Antioxidant Compounds from Edible and Medicinal Mushrooms: An Efficient and Sustainable Approach
(Compounds, 2025-07-27) Rios Mera,Juan Dario
Edible mushrooms are well-known for their culinary and nutritional values. Additionally, they serve as a natural source of polyphenols, a group of bioactive compounds that significantly treat diseases associated with oxidative stress. The polyphenolic profile of mushrooms mainly consists of phenolic acids and flavonoids, whose chemical properties have attracted the attention of both the food and pharmaceutical industries. Consequently, methods for extracting polyphenols from mushrooms encompass conventional techniques (maceration and Soxhlet extraction) as well as innovative or green methods (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, enzyme-assisted extraction, and pulsed electric field extraction). Nonetheless, extraction with pressurized liquids and supercritical fluids is considered the most suitable method, as they function in a gentle and selective manner, preserving the integrity of the phenolic compounds. The use of mushroom-derived phenolic compounds in food and pharmaceutical formulations continues to face challenges concerning the safety of these extracts, as they might contain unwanted substances. Future applications should incorporate purification systems to yield highly pure extracts, thereby creating safe polyphenol carriers (for food and pharmaceutical products) for consumers.
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.
Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties
(Foods, 2024-03-25) Rios Mera,Juan Dario
The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers’ sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.
Influencia del tamaño de partícula de la sal en las propiedades de rendimiento, textura y sensorial de hamburguesa
(Universidad Nacional de Jaén, 2025-03-10) Coronado Cieza,Agataliz; Tocto García,Kori Saraí; Rios Mera,Juan Dario
El consumo excesivo de sal tiene relación directa con las enfermedades cardiovasculares. En esta investigación se buscó determinar el efecto de tamaños distintos de cloruro de sodio en las características sensoriales y aceptación de hamburguesa bovina, así como en la textura instrumental, rendimiento en términos de reducción del diámetro y pérdidas por cocción, y reducir el uso de sal de 1.5 % a 0.75 % en la formulación de las hamburguesas. Las sales de diferentes tamaños (sal común, gruesa y productos del tamizaje en mallas de 60, 70 y 80 mesh) resultaron en diferencias de densidad aparente. A menor tamaño de partícula de sal, menores fueron las pérdidas por cocción y reducción de diámetro, sin embargo, las características sensoriales sugieren que el límite de micronización de la sal es 60 mesh. La reducción de sal utilizando sal de 60 mesh tendió a aumentar las pérdidas por cocción y reducción de diámetro, así como disminuir la dureza y masticabilidad de la hamburguesa. Sin embargo, las características sensoriales y la aceptación sugieren que se puede reducir sal de 1.5 % a 0.75 % utilizando sal de 60 mesh, sin importar el procedimiento de mezclar mitad de la sal con la grasa.
Informe anual de cumplimiento del pago mensual de la Bonificación Especial para el Docente Investigador correspondiente al año 2024
(Universidad Nacional de Jaén, 2025-01-31) Milla Pino,Manuel Emilio; Marcelo Peña,José Luis; Arteaga Miñano,Hubert Luzdemio; Quiñones Huatangari,Lenin; Rios Mera,Juan Dario
Se presenta informe anual del de cumplimiento del pago mensual de la, Bonificación Especial para el Docente Investigador correspondiente al año 2024.
Informe anual de las actividades de investigación realizadas a lo largo del periodo de financiamiento, por cada docente investigador beneficiario.
(2025-01-31) Milla Pino,Manuel Emilio; Marcelo Peña,José Luis; Arteaga Miñano,Hubert Luzdemio; Quiñones Huatangari,Lenin; Rios Mera,Juan Dario
Informe anual de las actividades de investigación realizadas a lo largo del periodo de financiamiento, por cada docente investigador beneficiario.
Informe anual de los periodo de financiamiento 2025
(Universidad Nacional de Jaén, 2026-05-13) Milla Pino,Manuel Emilio; Marcelo Peña,José Luis; Arteaga Miñano,Hubert Luzdemio; Rios Mera,Juan Dario
Informe anual de las actividades de investigación realizadas a lo largo del periodo de financiamiento por cada docente investigador beneficiario año 2025
Nutritional value and acceptability of heme iron microparticles-fortified bread
(CyTA - Journal of Food, 2025-05-20) Rios Mera,Juan Dario
Iron deficiency anemia is a significant global health challenge, prompting the exploration of novel iron fortification strategies. This study investigated pectin microparticles coated with bovine blood as a heme iron source to fortify bread. Four treatments were prepared: control, ferrous fumarate fortified, and bread with 15% and 25% microparticles. The physicochemical characteristics (including iron content and peroxide values), microbial counts, and overall acceptability were analyzed. Results showed that adding microparticles significantly increased the iron content of the bread (7.77 ± 0.05 mg/100 g). Peroxide values remained below 3.43 meq O2/kg extracted fat, and mold counts were within acceptable limits (<10 CFU/g) for all treatments. A 7-point hedonic scale acceptability test in school-aged children (8–12 years) revealed no significant differences among treatments. Therefore, incorporating microparticles containing bovine blood-derived iron in bread offers a promising solution for producing iron-enriched food, providing a potential strategy for improving the health of school-age children.
Reasons Behind (Un)Healthy Eating Among School-Age Children in Southern Peru
(Foods, 2025-06-20) Rios Mera,Juan Dario
In recent decades, rates of childhood overweight and obesity have increased worldwide, surpassing those of adults. Understanding the factors influencing children’s food choices is essential to promote healthy eating habits. This study examined why school-aged children make healthy and unhealthy food choices and how parents’ eating habits influence their children’s choices. Children’s ability to rank 25 food pictures according to their healthfulness was assessed using a free sorting task (FST), while parents made a free list of healthy and unhealthy foods, and the cognitive salience index (CSI) was calculated. Children were grouped into two groups based on their responses: one mainly from Moquegua and the other from Puno. In general, children from Moquegua demonstrated a greater ability to identify healthy foods than those from Puno. The CSI provided information on healthy and unhealthy foods in each region. These findings underline the potential of selecting palatable and healthy foods to improve children’s diets in the short term and contribute to the development of healthier products in the food industry. In addition, studies in other regions of Peru are recommended to understand children’s perceptions better.
The Consumer Is Always Right: Research Needs on Sensory Perception of Mushroom-Enriched Meat Products
(Agriculture, 2025-05-14) Rios Mera,Juan Dario
Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability and preference. The objective of this review was to analyze the functions of mushrooms and the sensory terminology used for the sensory characterization of mushrooms and mushroom-enriched meat products. Efforts have been made to reduce animal fat, salt, synthetic additives, and meat, in which mushrooms stand out because they can replace these components. Various species have been explored, mostly with positive effects on physicochemical, nutritional, technological, and sensory characteristics. However, in the sensory aspect, the results are limited to the measurement of acceptability using a hedonic scale. Studies of the sensory properties of mushrooms relate terms beyond umami. For instance, terms such as fermented, yeasty, musty, earthy, crunchy, hard, sweet, mushroom, nutty, moist, and salty, among others, have been associated with various mushroom species. This terminology needs to be explored in mushroom-enriched meat products. However, little has been explored regarding consumer opinions for the generation of sensory terms to characterize mushrooms or mushroom-enriched meat products, which may be relevant for the purposes of reformulating healthier and more sustainable meat products. In this sense, future studies should explore diverse mushroom species, the amount and form of use, processing conditions, and functions. Therefore, better decisions can be made about which species to use, considering factors that allow for maximizing the benefits of mushrooms. This purpose can be achieved if the background of consumers who evaluate the products through their opinions is explored, which is a direct response to the industrial scaling of mushrooms as new ingredients in meat products.

Examinando por Autor "Rios Mera,Juan Dario"

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