In the postharvest stage, dates obtained from date palms suffer alterations that reduce their quality, reaching losses of 20 % to 30 %. Heat treatments (combination of time and temperature) have been used for the postharvest handling of dates. Our objective was to determine the effect of heat treatments on postharvest physicochemical characteristics of date cv. Mejhoul. Five heat treatments (TT) were evaluated: (50 degrees C x 1 min, 50 degrees C x 5 min, 50 degrees C x 10 min, 60 degrees C x 1 min, 60 degrees C x 5 min, 60 degrees C x 10 min), and their variables such as: temperature (T: 50 degrees C, 60 degrees C), immersion time (TI: 1, 5, 10 min), and storage times (TA: 1, 15 days) on physicochemical parameters (total soluble solids, firmness, fruit moisture, weight and size variation) of dates cv Mejhoul, means were analyzed by Tukey's test (p < 0.05). The results showed that the treatments significantly influenced fruit moisture content, weight and volume variation, with weight gain (7.9 %) in fruits treated at 60 degrees C x 1 min, with 1 day in storage. However, at 15 days, significant differences in fruit size were observed with TT = 60 degrees C x 1 min (-0.1 %) and 60 degrees C x 5 min (-0.5 %), with less variation in fruit size. Likewise, the TT of 50 degrees C x 1 min, 50 degrees C x 5 min and 60 degrees C x 1 min showed fruit moisture contents at 15 days of storage of 24.9 %, 25.2 % and 25.6 %, respectively. The 50 degrees C x 1 min heat treatment showed a negative effect on weight gain, volume and total soluble solids. The TA, TI and T parameters showed statistical significance of 0.0001 for TA, 0.0081 for TI and 0.0007 for T. It was observed that the aforementioned parameters acted synergistically on the variables of firmness, weight and total soluble solids. It was concluded that the 60 degrees C x 1 min treatment resulted in lower size loss, lower fruit moisture, higher firmness and higher total soluble solids content at 15 d of storage at a temperature of 20 degrees C.
By 2050, the world will be home to more than 9 billion people, thus doubling the food demand. Currently, food production is based on practices such as livestock farming, agriculture, and fishing that require large amounts of non-renewable resources, making it unsustainable. Given this, there is a need to investigate other emerging food sources or ingredients that could provide nutritional components for the growing population. The objective of this work was to review various topics related to entomophagy, particularly to Apis mellifera brood produced in Yucatan Mexico, and analyze their relationship with food security, sustainability, marketing, and the nutritional contribution of insects with food potential. The information from books, review articles and research studies obtained from academic repositories related to A. mellifera bee brood was analyzed, published from 2002 to date and of which full access was obtained in search engines such as: Google Scholar, Scielo, ResearchGate, PubMed, Redalyc, Web of Science and ScienceDirect. The results showed that, due to their wide presence and nutrient content, the consumption of bee broods (larvae and pupae), particularly drones, is recommended since these are a potential source of protein, fat, and minerals. Beekeeping is part of the livestock activities, with more than 2 million hives in production in Mexico and about 250,000 in the Yucatan Peninsula alone. Honeybee broods could represent a product of interest that could provide added value within the hive products along with honey, wax, royal jelly, propolis, and apitoxin since it is a potential unexploited food that could be estimated at thousands of metric tons (MT) annually. Information on the chemical and nutritional composition of the brood at different stages of development of the honey bee is essential to endorse the species as food.
The chocolate production process involves several critical stages with specific operating ranges; therefore, this article aimed to analyze the unit operations for the production of dark, milk, and white chocolate through a systematic review. The study followed PRISMA guidelines, applying eligibility and exclusion criteria for selecting scientific articles, theses, books, and standards. This allowed for the final inclusion of 78 studies out of a total of 396 selected for review. The research focused on the process of searching and selecting documents based on inclusion criteria, covering the stages from the reception of fermented and dried cocoa beans to the storage of the final product. The main findings included: A) the chocolate production process with several crucial stages, such as: reception of the cocoa bean with a moisture content of 6 % - 8 %; roasting at temperatures between 110 degrees C - 160 degrees C for 5 to 120 minutes, which contributes to the development of the characteristic chocolate flavor; alkalization raises the pH from 5.2 to 7.5, reducing the product's acidity; refining the chocolate mass to obtain a particle size of 15-35 microns at temperatures between 45 degrees C to 70 degrees C; conching the chocolate mass at 60 degrees C - 90 degrees C for 6 to 20 hours, which improves the texture and flavor profile of the chocolate; tempering the chocolate with a specific temperature profile for each type of chocolate (e.g., for milk chocolate: 50 degrees C -> 32 degrees C -> 27 degrees C -> 30 degrees C - 32 degrees C), which is essential for achieving the proper crystallization of cocoa butter, affecting the texture and appearance of the final tablet product; and ending with chocolate storage at temperatures below 20 degrees C. Each type of chocolate (dark, milk, and white) has variations in its production process and composition. In conclusion, working ranges are crucial to achieving the desired sensory and quality characteristics in the final product and may vary depending on the specific type of chocolate being produced.
Sausages are the most popular and widely manufactured meat products in Ukraine and pork is a typical raw material used for the purpose. However, there is a deficiency of pork and meat processors have to operate with all the raw meats available and often originated from the animals of different types and breeds. These are characterized by different technological properties which prevents from manufacturing sausages of the constant quality. So it is necessary to provide with the relevant information on the content and properties of different types of pork used in practice. The goal was to study physical, chemical, functional and technological properties of lean, semi-fatty and fatty trimmed pork obtained by boning and trimming half-carcasses of meat, meat-and-lard and lard breed pigs. It is determined in the course of quintuplicate experiments that trimmed meat obtained from meat breed pigs contains 13 % by weight less fatty tissue than trimmed meat from meat-and-lard pigs and 46 % by weight less than trimmed meat from lard breed pigs. It is determined that the fat tissue content in lean pork is within the range from 6.44 % to 15.08 % by weight, in semi-fatty pork – from 27.67 % to 50.96 % by weight, in fatty pork – from 58.32 % to 68.91 % by weight. The values of the criteria for assessing the functional and technological properties are determined: water to protein, fat to protein, water to fat ratios, water-binding capacity in different grades of minced trimmed meat. It is established that the optimum values of water-binding capacity with simultaneous growth of fat and water absorption are characteristic of semi-fatty pork with a fat content of 27.67 % – 34.73 % by weight, which corresponds to a fat-to-protein ratio of 2.0 – 2.5. The research fulfilled makes possible to determine the main criteria for assessing the functional and technological properties of trimmed meat, and their influence on the ability of trimmed meat of different grades to bind and retain water and fat, and to create stable meat emulsions. It facilitates the use different types and breeds of pork to guarantee the quality characteristics of the sausages being manufactured.
En etapa poscosecha, los dátiles obtenidos de la palma datilera sufren alteraciones que disminuyen su calidad alcanzando pérdidas de 20 % a 30 %. Los tratamientos térmicos (combinación de tiempo y temperatura) se han empleado para el manejo poscosecha de dátiles. Nuestro objetivo fue determinar el efecto de tratamientos térmicos en características fisicoquímicas poscosecha en dátil cv. Mejhoul. Se evaluaron 5 tratamientos térmicos (TT): (50 °C × 1 min, 50 °C × 5 min, 50 °C × 10 min, 60 °C × 1 min, 60 °C × 5 min, 60 °C × 10 min), y sus variables como: temperatura (T: 50 °C, 60 °C), tiempo de inmersión (TI: 1, 5, 10 min), y tiempos de almacenamiento (TA: 1, 15 días) sobre parámetros fisicoquímicos (sólidos solubles totales, firmeza, humedad del fruto, variación de peso y tamaño) de dátiles cv Mejhoul, las medias se analizaron mediante la prueba de Tukey (p < 0,05). Los resultados mostraron que los tratamientos influyeron de forma significativa en el contenido de humedad del fruto, variación de peso y volumen, con ganancia de peso (7,9 %) en frutos tratados a 60 °C x 1 min, con un 1 día en almacenamiento. Sin embargo, a los 15 días se observaron diferencias significativas en el tamaño del fruto con los TT = 60 °C × 1 min (-0,1 %) y 60 °C × 5 min (-0,5 %), con una menor variación en el tamaño del fruto. Así mismo, los TT de 50 °C x 1 min, 50 °C x 5 min y 60 °C x 1 min mostraron contenidos de humedad en fruto a los 15 días de almacenamiento de 24,9 %, 25,2 % y 25,6 % respectivamente. El tratamiento térmico de 50 °C × 1 min mostró efecto negativo en los parámetros ganancia de peso, volumen y solidos solubles totales. Los parámetros TA, TI y T evidenciaron significancia estadística de 0,0001 para TA, 0,0081 para TI y 0,0007 para T. Se observó que los parámetros antes mencionados actuaron en forma sinérgica en las variables de firmeza, peso y sólidos solubles totales. Se concluye que el tratamiento de 60 °C x 1 min, género menor pérdida de tamaño, menor humedad en fruto, mayor firmeza y mayor contenido en sólidos solubles totales a 15 d de almacenamiento a una temperatura de 20 °C.
El etiquetado nutricional ha cobrado importancia en los últimos años debido a la creciente preocupación por la alimentación equilibrada y la salud pública. La normativa sobre el etiquetado busca garantizar que los consumidores reciban información precisa y útil para tomar decisiones informadas sobre su alimentación. Sin embargo, estudios realizados en diversos países han revelado discrepancias frecuentes entre los valores nutricionales reales y los declarados en las etiquetas de los productos. Estas inconsistencias se atribuyen, en parte, a la falta de supervisión adecuada por profesionales en nutrición. En este artículo se presenta una revisión de la literatura científica relacionada con el etiquetado nutricional, con el objetivo de proponer un enfoque estandarizado para su correcta aplicación. Se realizó una búsqueda bibliográfica en bases de datos científicas utilizando palabras clave relacionadas con el tema. De los 596 artículos identificados inicialmente, se seleccionaron 101 estudios relevantes acorde a los criterios de inclusión y exclusión establecidos. Los resultados indican que el etiquetado nutricional puede influir positivamente en las decisiones de compra de los consumidores, siempre y cuando esté acompañado de educación en salud y nutrición. Sin embargo, persisten desafíos en cuanto a la interpretación de la información por parte de la población general. Se concluye que la estandarización del etiquetado y la mejora en su aplicación contribuirán a reducir errores y promover hábitos alimenticios más saludables, impactando de manera positiva en la salud pública.
Para el año 2050, el mundo albergará a más de 9 mil millones de personas y, por ende, se duplicará la demanda de alimentos. En la actualidad, la producción de alimentos es poco sostenible ya que se basa en prácticas como la ganadería, la agricultura y la pesca que requieren grandes cantidades de recursos no renovables. Ante esto, existe la necesidad de investigar sobre otras fuentes que se perfilen como alimento o ingrediente y que aporten componentes nutricionales para la población creciente. El objetivo de este trabajo fue revisar diversas temáticas relacionadas con la entomofagía, particularmente con las crías de Apis mellifera producidas en Yucatán - México y analizar su relación con la seguridad alimentaria, la sustentabilidad, la comercialización y el aporte nutricional de éstos insectos con potencial alimentario. Se analizó la información proveniente de libros, artículos de revisión y estudios de investigación obtenidos de repositorios académicos relacionados con las crías de abeja A. mellifera, publicados desde el año 2002 a la fecha y de los cuales se obtuvo acceso completo en los motores de búsqueda como: Google Scholar, Scielo, ResearchGate, PubMed, Redalyc, Web of Science y ScienceDirect. Los resultados demostraron que, debido a su amplia presencia y su contenido en nutrientes, se recomienda el consumo de cría de abeja (larvas y pupas), en particular las de zánganos, ya que son potencial fuente de proteínas, grasas y minerales. La apicultura forma parte de una de las actividades pecuarias en el mundo, con más de 2 millones de colmenas en producción en México y cerca de 250,000 en la península de Yucatán, en donde la cría de abeja podría representar un producto de interés que aportaría valor agregado dentro de los productos de la colmena junto con la miel, cera, jalea real, propóleos, apitoxina, ya que es un potencial alimento desaprovechado que se podría estimar en miles de toneladas métricas (TM) anuales. La información sobre la composición química y nutricional de las crías en diferentes etapas de desarrollo de la abeja melífera es esencial para recomendar la especie como alimento.
El proceso de producción de chocolate implica varias etapas críticas con rangos de operación específicos, por ende, este artículo tuvo por objetivo analizar las operaciones unitarias para la producción de chocolate negro, con leche y blanco, a través de una revisión sistemática. El estudio siguió las directrices PRISMA aplicando criterios de elegibilidad y exclusión para la selección de artículos científicos, tesis, libros y normas. Esto permitió la inclusión final de 78 estudios de un total de 396 seleccionados para revisión. La investigación se enfocó en el proceso de búsqueda y selección por criterio de inclusión de documentos considerando la recepción del grano de cacao fermentado y seco hasta el almacenamiento del producto final. Los principales hallazgos incluyeron: A) el proceso de producción de chocolate con varias etapas cruciales, así: recepción del grano con un contenido de humedad del 6 % - 8 % del cacao; su tostado a temperaturas entre 110 °C - 160 °C por 5 a 120 min contribuyen al desarrollo del sabor característico del chocolate; la alcalinización eleva el pH de 5,2 a 7,5 disminuyendo la acidez del producto; el refinado de la masa de chocolate para obtener un tamaño de partícula de 15 - 35 micrones a temperaturas de entre 45 °C a 70 °C; el conchado de la masa de chocolate a 60 °C - 90 °C durante 6 - 20 horas mejora la textura y el perfil de sabor del chocolate; el templado del chocolate con un perfil de temperaturas específico para cada tipo de chocolate (por ejemplo, para chocolate con leche: 50 °C → 32 °C → 27 °C → 30 °C - 32 °C) es esencial para lograr la cristalización adecuada de la manteca de cacao, afectando la textura y apariencia del chocolate en tableta producto final; culminando con el almacenamiento del chocolate a temperaturas menores de 20 °C. Cada tipo de chocolate (negro, con leche y blanco) tiene variaciones en su proceso de producción y composición. En conclusión, los rangos de trabajo son cruciales para lograr las características sensoriales y de calidad deseadas en el producto final, y pueden variar según el tipo específico de chocolate que se esté produciendo.
Nutritional labeling refers to the practice of providing information on food products. Since antiquity, these labels have evolved in tandem with industry, consumers, and government regulations. In Roman and Phoenician times, amphorae were labeled with details such as the date, place of manufacture, and the name of the responsible party. During the Renaissance, the first printed labels emerged, with their development accelerating in the 18th century due to technological advancements and regulatory requirements aimed at health standards. Food labeling is a transdisciplinary field that encompasses nutrition, food engineering, marketing, and law, among other disciplines. The objective of this reflective article was to establish a timeline describing the most significant milestones in food labeling in Colombia and globally, in order to understand the dynamics of this complex system, wherein various stakeholders engage in multiple components that interact simultaneously to comply with current regulations. The methodology employed for this reflective article involved a review of nutritional labeling through specialized databases such as Scopus, PubMed, and Scielo, as well as public institutional repositories from the ministries responsible for regulations, and other academic search engines. The research focused on identifying and analyzing relevant publications using specific keywords related to the origins, background, and history of food labeling worldwide. This reflection has thus highlighted the need for a transdisciplinary approach to responsibly develop procedures under regulations for the food industry. Such an approach aims to provide the end consumer with clear and comprehensible nutritional information about the food, thereby facilitating informed choices. Additionally, it seeks to prevent misleading or erroneous practices within food production companies, in alignment with Resolutions 810 of 2021 and 2492 of 2022 from the Ministry of Health and Social Protection; these actions are consistent with FAO guidelines on sustainable and resilient food systems, contributing to the achievement of the global 2030 Agenda's Sustainable Development Goals. Based on historical facts and recognizing that the issues described are not yet fully resolved, ongoing needs over the years become evident. Therefore, there is a call to rethink, abstract, and redefine the Nutritional Labeling system, involving the state, industry, society, and academia.
Lactic Acid bacteria (LAB) are the main producers of bioactive compounds (peptides, exopolysaccharides, antioxidant compounds, gamma-aminobutyric acid-GABA, etc.). Different strains produce at least one metabolite in high quantities as part of their metabolism, however, there are few reports of LAB with the capacity to produce two or more metabolites simultaneously. Due, the ability of 35 LAB strains previously isolated from dairy products, fermented beverages, and honey to produce gamma-aminobutyric acid (GABA) and the antioxidant capacity was determined. Based on analysis of variance and subsequent comparison of means, the Lactiplantibacillus pentosus strain was selected, and subsequently, using a Draper-Lin small composite design, the conditions of the culture medium (MRS broth) were optimized to achieve the highest production of GABA and increase the antioxidant capacity evaluated by the DPPH assay. The optimal conditions for obtaining 7.99 mg/mL of GABA were 100 mM glutamic acid, a pH of 6, a temperature of 40 °C, and 72 h of fermentation. To obtain the highest antioxidant capacity (6.87 µmol TE/mL), 200 mM glutamic acid and a pH of 4.0 were used. We reported an isolated strain of nondairy product (L. pentosus TEJ4) with the capacity to produce both bioactive, GABA, and antioxidants in a single fermentation process in a non-dairy defined medium, which is a feasible alternative to the normal process of producing bioactive compounds.
Syzygium paniculatum, or eugenio, is a tree used for ornamental purposes. It produces an edible fruit characterized by its polyphenol content and high antioxidant capacity, yet it remains relatively unknown in the community and many of its fruits go to waste. One alternative to encourage its consumption is freezing. This study aimed to evaluate the effect of freezing on the levels of polyphenols and antioxidant capacity of S. paniculatum fruit. The fruits were collected in Medell & iacute;n and Granada, Colombia. Subsequently, the pulp was obtained and subjected to freezing at -20 degrees C. Polyphenol content was assessed using the Folin-Ciocalteu method, and antioxidant capacity was measured using the ORAC-H (Oxygen Radical Absorbance Capacity hydrophilic) technique. Measurements were taken before freezing (baseline), and at 15 and 45 days post-freezing. The measurement of polyphenols revealed a baseline with an average of 826 +/- 6.95 mg GAE/100 g sample (N = 6). After freezing, a decrease in polyphenol concentration was observed at both 15 and 45 days. Regarding antioxidant capacity, the initial ORAC-H value in the fresh pulp was 935 +/- 7.04 mu mol TE/100 g sample. During storage, there were no significant changes in antioxidant capacity between day 0 and 45. By confirming that a significant antioxidant capacity is maintained even after a freezing process, eugenio can be considered as a food with potential immunomodulatory properties and importance in cancer prevention.
El trigo es un cultivo de importancia económica por su relevante composición nutricional incluyendo: proteínas, lípidos, fibra, minerales (hierro, magnesio, zinc, potasio , calcio y fósforo), además de contener aminoácidos. El objetivo de la presente investigación consistió en determinar el contenido de gluten y las propiedades reológicas de harinas obtenidas de diferentes variedades de trigo (Triticum aestivum L). Por lo cual, se analizaron características fisicoquímicas (humedad, contenido de gluten húmedo y seco y proteína) y propiedades reológicas (absorción de agua, estabilidad de la masa, C2, C3, C4 y C5) de las harinas de 9 variedades de trigo, aplicando un Diseño Completamente al Azar, siendo el Factor C = Variedad de trigo y Factor B = Niveles de nitrógeno, con tres repeticiones. En cuanto a la humedad no se presentó diferencia significativa (p < 0,05), mientras que el contenido de gluten húmedo reportó valores entre 17,4 a 38,89 %; para gluten seco se obtuvo valores entre 8,38 a 15,87 %; y contenido de proteína de 10,54 a 13,71 %. En relación a las características reológicas de las harinas, las variedades INIAP-COJITAMBO 92, INIAP-COTACACHI 98 e INIAP- IMBABURA 2014 (66,08 %; 65,95 % y 65,55 %, respectivamente) obtuvieron la mayor absorción de agua, en la estabilidad, las masas de harina presentaron un rango entre 1,97 y 7,34 min, para debilitamiento de las proteínas (C2) se obtuvo valores de 0,17 a 0,40 Nm, en la gelatinización del almidón (C3) sitúo 0,94 y 1,48 Nm, actividad amilácea (C4) presentó 0,29 a 1,15 Nm y la retrogradación del almidón (C5) que variabilidad en sus resultados con valores que oscilaron entre 0,28 a 1,58 Nm.
The pitahaya Selenicereus undatus is a fruit widely consumed in the Yucatan Peninsula in Mexico, and its cultivation is promising due to its adaptability to adverse climatic conditions, its nutritional quality, and its bioactive compounds. The objective of this work was to determine the physical parameters of the fresh fruit (weights and diameters) and chemical parameters of the pulp (stored at -18 ºC) of pitahaya grown in two locations in the state of Yucatán, as well as to estimate the yield of fructooligosaccharides (FOS) present in freeze-dried pulp and peel flour, using the solid/liquid extraction method. Six physicochemical and six proximal descriptors (in freeze-dried pulp and peel), which were statistically compared using the t-student test, were quantified. The fruits had an average weight of 534.81 and 520.36 g for the pitahaya grown in Kinchil and Yobain, respectively. The peel weight of the fruit from Kinchil was significantly (p < 0.05) higher. The pulp represented between 67 – 72 % of the weight of the fruits. The physicochemical analysis of the fruit pulp indicated that the average total soluble solids/titratable acidity (TSS/TA) ratio was 20.5, and the pH was 3.29. The proximal analysis expressed on a dry basis (% d.b.) showed average values for the pulp of 4.80 % ash, 0.47 % crude fat, 10.42 % crude fiber, and 6.92 % protein; while for the peel 14.20 % ash, 1.39 % crude fat, 22.22 % crude fiber, and 5.31 % protein. The values of crude fiber and total carbohydrates in the peel, as well as the crude fat content in the pulp, were different (p < 0.05) between the locations. The estimated extraction yield of FOS with water was 86.49 g/kg for the freeze-dried pulp and 17.64 g/kg for the freeze-dried peel flour. This fruit exhibited good nutritional properties, and the freeze-dried flour from its peel could be used as supplement rich in dietary fiber and, together with the freeze-dried pulp, could be added to products such as juices, yogurt, and jams, among others, with a potential prebiotic effect due to its fructooligosaccharides content.
Because of its taste, texture, and aroma, chocolate is consumed as a way to generate pleasant sensations. Due to its high caloric density, moderate consumption is recommended. Seeking to offer the benefits of this product to a more selective public, the aim of this research was to determine the chemical composition and sensory properties of a sugar-free dark chocolate added with inulin and sweetened with stevia extract obtained by pressurized hot water, which was compared with a commercial dark chocolate and accompanied by a sensory analysis of the samples. A completely randomized statistical experimental design was used to compare the properties of the alternative and commercial chocolates. The treatments were carried out in triplicate and the results obtained were analyzed by descriptive statistics and one-way analysis of variance with 95 % confidence level. The results showed that the treatment of stevia leaves with hot pressurized water allowed an extraction of 41.51 g of steviol glycosides for rebaudioside A and 6.76 g for stevioside per 100 g of leaves subjected to processing. The chemical analysis of the alternative and commercial chocolates indicated that the fat and total dietary fiber contents showed no significant difference (p > 0.05) between the dark chocolates, unlike the other components. Moisture, ash, fat, and protein contents were slightly higher in the two types of chocolate, and carbohydrate content was 4.1 % lower than in the commercial chocolate. Both products had 0 % added sugars and high dietary fiber content (> 37 %), and there was a reduction of 100 kcal/100 g compared to the commercial brand. Consumer sensory evaluation showed a higher level of liking (p < 0.05) for the elaborated chocolate with respect to the commercial product in attributes such as appearance, color, and texture. These findings suggest the use of stevia extracts obtained by pressurized hot water as a non-caloric sweetener for healthy, alternative dark chocolates suitable for people with diabetes.
El etiquetado nutricional se refiere a la práctica de proporcionar información en los productos alimenticios. Desde la antigüedad, estas etiquetas han evolucionado junto con la industria, los consumidores y las regulaciones gubernamentales. En las épocas romana y fenicia, se utilizaban ánforas etiquetadas con detalles como la fecha, el lugar de fabricación y el nombre del responsable. Durante el Renacimiento, surgieron las primeras etiquetas impresas, cuyo desarrollo se aceleró en el siglo XVIII gracias a los avances tecnológicos y a los requerimientos regulatorios orientadas a la salubridad. El etiquetado de alimentos es un campo de estudio transdisciplinario que abarca la nutrición, la ingeniería de alimentos, el marketing y el derecho, entre otras disciplinas. El objetivo de este artículo de reflexión consistió en establecer una línea de tiempo describiendo los hitos más importantes del etiquetado de los alimentos en Colombia y el mundo, con el fin de comprender las dinámicas de este sistema complejo, en el cual diversos actores participan en múltiples componentes que interactúan simultáneamente para cumplir con la normativa vigente. La metodología utilizada para este artículo de reflexión se basó en una revisión sobre el etiquetado nutricional en bases de datos especializadas como Scopus, PubMed, y Scielo, además de los repositorios institucionales de consulta pública de los ministerios encargados de las regulaciones, así como en otros motores de búsqueda académica. La investigación se enfocó en identificar y analizar publicaciones relevantes utilizando palabras clave específicas relacionadas con el origen, antecedentes e historia del etiquetado de alimentos a nivel mundial. Esta reflexión, por tanto, ha generado la demanda de un enfoque transdisciplinario para abordar de manera responsable la construcción de procedimientos bajo normativas para la Industria de Alimentos. Este enfoque busca proporcionar al consumidor final información nutricional clara y comprensible sobre el alimento, facilitando así una elección informada. Además, se orienta a prevenir prácticas engañosas o erróneas dentro de las empresas productoras de alimentos, en consonancia con las Resoluciones 810 de 2021 y 2492 de 2022 del Ministerio de Salud y Protección Social; estas acciones están alineadas con la orientación de FAO sobre alimentación sostenible y sustentable contribuyendo al cumplimiento de los objetivos de desarrollo sostenible de la agenda mundial 2030. Partiendo de los hechos históricos y en la medida de que lo descrito no está completamente resuelto, se evidencian necesidades continuas a través de los años, por tanto, se invita a repensar, abstraerse y a redefinir el sistema de Etiquetado Nutricional involucrando el estado, la industria, la sociedad y la academia.
In this paper, a reflection exercise is presented, which stems from the analysis of the work carried out over several years by the team of researchers in the Food Science and Technology field, leading to the structuring of an innovative educational protocol focused on food design through Challenge -Based Learning (CBL), Project -Based Learning (PBL), and Design Thinking (DT). Each part of the protocol is detailed along with its grounding in scientific literature. The importance of properly structuring a diverse and cohesive team, carefully selecting the target market, and formulating and prototyping based on real consumer needs was highlighted. This pedagogical methodology not only aims to innovate in the food industry but also prepares students to face real challenges, promoting competencies such as leadership, critical thinking, and practical skills, integrating technical and practical knowledge, seeking future professionals who contribute significantly to the food industry and public health improvement.
Wheat is a crop of economic importance due to its relevant nutritional composition including: proteins, lipids, fiber, minerals (iron, magnesium, zinc, potassium, calcium and phosphorus), in addition to containing amino acids. The objective of this research was to determine the gluten content and rheological properties of flours obtained from different varieties of wheat (Triticum aestivum L). Therefore, physicochemical characteristics (moisture, wet and dry gluten content and protein) and rheological properties (water absorption, dough stability, C2, C3, C4 and C5) of flours from 9 wheat varieties were analyzed, applying a completely randomized design, with Factor C = wheat variety and Factor B = nitrogen levels, with three replicates. As for moisture, there was no significant difference (p < 0,05), while the wet gluten content reported values between 17,4 and 38,89 %; for dry gluten, values between 8.38 and 15.87 % were obtained; and protein content between 10.54 and 13,71 %. In relation to the rheological characteristics of the flours, the varieties INIAP-COJITAMBO 92, INIAPCOTACACHI 98 and INIAP-IMBABURA 2014 (66,08 %; 65,95 % and 65,55 %, respectively) obtained the highest water absorption, in stability, flour doughs presented a range between 1.97 and 7.34 min, for protein weakening (C2) values from 0,17 to 0,40 Nm were obtained, starch gelatinization (C3) showed 0,94 to 1.48 Nm, starch activity (C4) showed 0,29 to 1.15 Nm, and starch retrogradation (C5) showed variability in its results with values ranging from 0,28 to 1.58 Nm.
Wheat is a crop of economic importance due to its relevant nutritional composition including: proteins, lipids, fiber, minerals (iron, magnesium, zinc, potassium, calcium and phosphorus), in addition to containing amino acids. The objective of this research was to determine the gluten content and rheological properties of flours obtained from different varieties of wheat (Triticum aestivum L). Therefore, physicochemical characteristics (moisture, wet and dry gluten content and protein) and rheological properties (water absorption, dough stability, C2, C3, C4 and C5) of flours from 9 wheat varieties were analyzed, applying a completely randomized design, with Factor C = wheat variety and Factor B = nitrogen levels, with three replicates. As for moisture, there was no significant difference (p < 0,05), while the wet gluten content reported values between 17,4 and 38,89 %; for dry gluten, values between 8.38 and 15.87 % were obtained; and protein content between 10.54 and 13,71 %. In relation to the rheological characteristics of the flours, the varieties INIAP-COJITAMBO 92, INIAPCOTACACHI 98 and INIAP-IMBABURA 2014 (66,08 %; 65,95 % and 65,55 %, respectively) obtained the highest water absorption, in stability, flour doughs presented a range between 1.97 and 7.34 min, for protein weakening (C2) values from 0,17 to 0,40 Nm were obtained, starch gelatinization (C3) showed 0,94 to 1.48 Nm, starch activity (C4) showed 0,29 to 1.15 Nm, and starch retrogradation (C5) showed variability in its results with values ranging from 0,28 to 1.58 Nm.
En este artículo se presenta un ejercicio de reflexión, que parte del análisis del trabajo realizado durante varios años por el equipo de investigadores de la línea de Ciencia y Tecnología de Alimentos y desemboca en la estructuración de un protocolo educativo innovador enfocado en el diseño de alimentos mediante el aprendizaje basado en retos (ABR), el aprendizaje basado en proyectos (ABP) y el design thinking (DT). Se detalla cada una de las partes del protocolo y su fundamentación en la literatura científica. Se destaca la importancia de la adecuada estructuración de un equipo de trabajo diverso y cohesionado, la selección cuidadosa del mercado objetivo, y la formulación y prototipado basados en necesidades reales de los consumidores. Esta metodología pedagógica no solo busca innovar en el ámbito alimentario, sino también preparar a los estudiantes para enfrentar desafíos reales, promoviendo competencias como el liderazgo, pensamiento crítico y habilidades prácticas, integrando conocimientos técnicos y prácticos, buscando futuros profesionales que contribuyan de manera significativa a la industria alimentaria y a la mejora de la salud pública.
The revaluation of agricultural waste represents a source of generation of new products with a high content of bioactive compounds and low sodium content that can contribute to the reduction of the consumption of this element by the population. Therefore, the objective of the present study was to evaluate the antioxidant content, amount of sodium and phenolic compounds of three commercial seasonings with a vegetable seasoning formulated from garlic/onion residues. The results showed that it was possible to formulate a seasoning using garlic and onion peels dehydrated for 24 h at 50 degrees C. Which were ground to 300 microns and mixed in a proportion of 60 g of garlic powder with 40 g of onion powder. This seasoning was then compared to three commercial formulas. The analysis of the garlic/onionbased seasoning presented significantly lower values of sodium (60 mg/ 100 g) and NaCl (4.7%) compared to the three commercial seasonings that showed sodium values (137 mg/ 100 g; 69 mg/100 g and 237 mg/100 mg, respectively) and NaCl (54.8%, 33% and 70%, respectively). In contrast, the values of proteins, phenolic compounds and antioxidant activity showed significantly higher values compared to commercial seasonings. Finally, our study shows the generation of a formulation of a seasoning low in sodium and with important values of bioactive compounds, with a technology accessible to producers. This allows us to generate viable alternatives for the revaluation of onion and garlic peels, promoting their sustainable management. Future studies should identify the effect of extracts of this mixture on the inhibition of enzymes related to blood pressure. Which would contribute to the incorporation of this product in the development of additives with low sodium intake for the population.
