Examinando por Autor "Calsina Ponce, Wilber Cesar"

Mostrando 1 - 3 de 3
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    Ítem
    Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (Cavia porcellus) Blood Erythrocytes and Tumbo (Passiflora tarminiana) Juice
    (Multidisciplinary Digital Publishing Institute. Applied sciences, 2025-06-17) Sucari León, Reynaldo; Ligarda Samanez, Carlos A.; Villano Limache, Eliana; Pichihua Oscco, Williams; Choque Quispe, David; Calderón Huamaní, Dante Fermín; De la Cruz, Germán; Luciano Alipio, Rober; Calsina Ponce, Wilber Cesar; Aroquipa Durán, Yolanda; Campos Huamaní, María José Victoria
    Recently, interest in developing functional foods that promote health has grown significantly. This study aimed to evaluate the feasibility of microencapsulating guinea pig blood erythrocytes by vacuum drying and incorporating them into gummies fortified with tumbo juice. Physicochemical analysis (proximate analysis, iron content, color, pH, soluble solids, and particle size) and functional group analysis by Fourier transform infrared spectrophotometry were performed on three formulations of gummy candy ith added encapsulated erythrocytes from guinea pig blood (EEGPB): F1 (4% EEGPB), F2 (5% EEGPB), and F3 (6% EEGPB). The results showed a significant decrease in the moisture content (52.02% in F1 to 43.27% in F3) and increases in protein (11.44% in F3) and iron (2.63 mg Fe/g in F3) contents when higher EEGPB levels were used. Sensory evaluation revealed that F3 was the most acceptable formulation in terms of taste, aroma, and texture, with no significant differences in color. FTIR analysis confirmed physical incorporation with no chemical interactions between ingredients. These results demonstrate that the encapsulation of erythrocytes by vacuum drying not only preserves the bioactive compounds but also improves the organoleptic properties of the gummies, making them an attractive product for consumers. In conclusion, this technique is effective for fortifying functional foods and has potential application in other food products. This approach represents a significant advance in the development of innovative functional foods.
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    Preliminary Assessment of Tara Gum as a Wall Material: Physicochemical, Structural, Thermal, and Rheological Analyses of Different Drying Methods
    (Multidisciplinary Digital Publishing Institute. Polymers, 2024-03-19) Sucari León, Reynaldo; Moscoso Moscoso, Elibet; Ligarda Samanez, Carlos A.; Choque Quispe, David; Huamán Carrión, Mary L.; Arévalo Quijano, José C.; De la Cruz, Germán; Luciano Alipio, Rober; Calsina Ponce, Wilber Cesar; Quispe Quezada, Uriel Rigoberto; Calderón Huamaní, Dante Fermin
    Tara gum, a natural biopolymer extracted from Caesalpinia spinosa seeds, was investigated in this study. Wall materials were produced using spray drying, forced convection, and vacuum oven drying. In addition, a commercial sample obtained through mechanical methods and direct milling was used as a reference. The gums exhibited low moisture content (8.63% to 12.55%), water activity (0.37 to 0.41), bulk density (0.43 to 0.76 g/mL), and hygroscopicity (10.51% to 11.42%). This allows adequate physical and microbiological stability during storage. Polydisperse particles were obtained, ranging in size from 3.46 µm to 139.60 µm. Fourier transform infrared spectroscopy characterisation confirmed the polysaccharide nature of tara gum, primarily composed of galactomannans. Among the drying methods, spray drying produced the gum with the best physicochemical characteristics, including higher lightness, moderate stability, smaller particle size, and high glass transition temperature (141.69 °C). Regarding rheological properties, it demonstrated a non-Newtonian pseudoplastic behaviour that the power law could accurately describe. The apparent viscosity of the aqueous dispersions of the gum decreased with increasing temperature. In summary, the results establish the potential of tara gum as a wall material applicable in the food and pharmaceutical industries.
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    Technological Innovations and Circular Economy in the Valorization of Agri-Food By-Products: Advances, Challenges and Perspectives
    (Multidisciplinary Digital Publishing Institute. Food, 2025-05-30) Sucari León, Reynaldo; Ligarda Samanez, Carlos A.; Huamán Carrión, Mary L.; Calsina Ponce, Wilber Cesar; Germán De la Cruz; Calderón Huamaní, Dante Fermín; Cabel Moscoso, Domingo J.; Garcia Espinoza, Antonina J.; Aroquipa Durán, Yolanda; Muñoz Saenz, Jenny C.; Muñoz Melgarejo, Mauricio; Jilaja Carita, Enoc E.
    The valorization of agri-food by-products is a critical pathway toward building sustainable food systems, reducing waste, and advancing the circular economy. This review aims to identify recent advances, key challenges, and future perspectives in this field. We conducted a critical and systematic synthesis of 159 peer-reviewed studies (2019–2025) selected based on quality and thematic relevance from leading international databases. The analysis focuses on emerging technologies such as ultrasound-assisted extraction, microencapsulation, spray drying, lyophilization, deep eutectic solvents, and colloidal systems, emphasizing their efficiency in recovering bioactive compounds from agro-industrial by-products. Significant challenges include industrial scalability, economic feasibility, regulatory compliance, and consumer acceptance. This paper also discusses current applications in functional foods and nutraceuticals, outlining promising directions for the sector. Although challenges remain, the findings offer valuable insights for researchers, industry, and policymakers aiming to foster sustainable innovation and implement strategies aligned with circular economy principles.