Artículos Científicos - 2025

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https://hdl.handle.net/20.500.14597/9158

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Examinando Artículos Científicos - 2025 por Materia "https://purl.org/pe-repo/ocde/ford#3.03.04"

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    Industrial Applications of Schinus molle L. Seed Oil: From Agriculture to Consumer Products
    (Current Research in Nutrition and Food Science., 2025-09-02) Rodríguez Cangalaya, Nora; Malpartida Yapias, Rafael Julian; Ruiz RodrÍguez, Alfonso; Huaquipaco Encinas, Severo; Lizarraga Gamarra, Flor Beatriz; Corrilla Flores, Denis Dante; Óre Areche, Franklin
    This study set out to examine her physicochemical characteristics, antioxidant activity and toxicological aspect of Schinus molle L. seed oil with view to ascertaining it as a potential product in an industrialized setting in the food, cosmetics and pharmaceutical sectors. It contains significant amounts of unsaturated fatty acids especially oleic (43.2%) and linoleic (34.7) which are health promoting. Its antioxidant activity was very high with a total phenolic concentration (102.4 mg GAE/ 100g), DPPH radical scavenging activity (76.5) and the ferric reducing antioxidant power (FRAP, 0.45 mmol Fe2 + /100g). This improves its prospects as a preservative agent and anti-aging agent. Viscosity values of the oil also varied with temperature ranging between 37.2 cP at 25 oC (temperature of interest) to 55.5 cP at 200 oC, which indicates that it was capable of high temperature usage. A toxicological test indicated 0% cytotoxicity, no irritation on the skin, and genotoxicity was recorded negative and concluded that this oil can be used in a consumer product. The results showed the potential of oil to be a multifunctional, sustainable, and safe material in most industries, as it can act as an antioxidant, and it is non-toxic, which justifies its application in health-sensitive formulations. All in all, Schinus molle L. seed oil demonstrates its potential application in food, cosmetic and pharmaceutical products that demand natural anti-aging, moisturizers and preservative qualities.
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    Optimized Extraction of High-Purity Pectin From Orange Biowaste using Synergistic Ultrasound-Microwave-Assisted Green Technologies
    (Current Research in Nutrition and Food Science, 2025-07-16) Malpartida Yapias, Rafael Julian; Ore Areche, Franklin; De la Cruz Calderon, Gina; Yata Franco, Lesly Edith; Tocto Yajahuanca, Laumer; Canchari Fierro, Yoselyn Erika; Cochachi Poma, William Alberto; Ruiz Rodriguez, Alfonso
    Steady extraction methods need improvement to obtain pure pectin from citrus biowaste while enabling environmental waste management and advancing green manufacturing systems. Specifically, ultrasound cavitation will enhance mass transfer and microwave irradiation will provide rapid and uniform heating, leading to more efficient pectin extraction with improved functional properties. A full factorial experimental design (2³) was employed, analyzing the effects of three independent variables: temperature (°C), microwave power (W), and ultrasonic amplitude (%), on both pectin yield and its quality parameters, such as degree of esterification and sugar composition. Statistical validation was performed using ANOVA and Tukey's post-hoc test to confirm significant differences among treatments. Under optimal conditions (60°C and 500 W with 50% amplitude and 3 min duration), the pectin extraction process achieved a maximum yield of 65.40% (p < 0.001, η² = 0.961, 95% CI: (59.88%, 63.37%)). The derived pectin exhibited exceptional physicochemical attributes, including 78.67% (p < 0.001, η² = 0.954, 95% CI: (69.5%, 79.1%)) anhydrouronic acid, 81.56% (p < 0.001, η² = 0.950, 95% CI: (71.8%, 81.6%)), galacturonic acid content, and a 70.48% (p < 0.001, η² = 0.948, 95% CI: (61.8%, 70.2%)) degree of esterification, qualifying it as high-methoxyl class pectin with superior gelling and emulsifying properties. UMAE resulted in improved performance indicators, such as a water holding capacity of 11.01 g/g (p < 0.001, η² = 0.996), an oil holding capacity of 5.42 g/g (p < 0.001, η² = 0.990), an emulsifying activity index of 65.40%, and foam stability of 93.25%. Additionally, the method reduced overall extraction time by 70% (p < 0.001, η² = 0.970) and energy usage by 38.84% (p < 0.001, η² = 0.967), significantly contributing to sustainable production. While UMAE demonstrates improvements in extraction time and energy efficiency, claims of sustainability require further validation through life cycle analysis (LCA) and techno-economic assessments. These analyses would help quantify the environmental and economic impact of UMAE at an industrial scale.