MATERIAL DE DIFUSIÓN Y COMUNICACIÓN ACADÉMICA

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14523/253

Notas técnicas, infografías y materiales de difusión académica.

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    Chemical composition and bioactive compounds of the peel and seed of grapes Quebranta (Vitis vinifera L.) obtained in the pre-fermentation stage of the elaboration of Pisco
    (Latin American and Caribbean Consortium of Engineering Institutions, 2023-6) De La Cruz, M.R.; Borja-Borja, Mario Gastón; Cosi-Cutipa, Ruben Virgilio; Espinoza-Meza, L.; Quispe-Churata, E.; Lauro-Huacanca, J.
    Pisco is the denomination of origin of a brandy produced by distilling fresh grape musts from the so-called pisco grapes, harvested on the southern coast of Peru. During the conventional process, a pomace is generated, a mixture of peels and seeds and stem remains, the result of extracting virgin must from the grape as a result of pressing after destemming the grape. In the present work, a process is used that considers the controlled pre-fermentation of the crushed in a reactor equipped with an agitator with also controlled agitation speed, which achieves a greater recovery of must and an effective separation of husks and seeds. The objective of this work is to evaluate the chemical composition and bioactive compounds of the peel and seed of grapes Quebranta (Vitis Vinífera L.) separated with the proposed process. For which the shells and seeds were dried in the sun, stored correctly in plastic bags, and then characterized. The proximal analysis of the shells and seeds was measured. In the case of the peels, their functional properties and dietary fiber content, total polyphenol content, anthocyanin content and antioxidant capacity were determined using the ABTS method. In the case of the seed, the oil was extracted, from which its fatty acid profile was determined. The results obtained show that the peels and seeds obtained have a high content of bioactive compounds, dietary fiber and fatty acids, respectively, and have great potential to be used in the food, pharmaceutical and cosmetic industries. © 2023 Elsevier B.V., All rights reserved.
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    Obtención y caracterización del aceite del hígado de pota (Dosidicus gigas)
    (Instituto Tecnológico de la Producción, 2009) Albrecht-Ruiz, Miguel; Baltuano, Guido; Gallo Seminario, Miguel
    En la búsqueda de nuevas fuentes alternativas de aceite con alto contenido de ácidos grasos w-3 y con el interés de lograr un mejor aprovechamiento del calamar gigante o pota, se realizó el trabajo experimental dirigido a evaluar los métodos de extracción y caracterización del aceite contenido en el hígado del cefalópodo. El híago presento entre 1,8 % y 7,3% del peso total de la pota, observándose una relación inversa entre el peso del hígado y el peso total de los especímenes. El valor máximo de grasa fue de 45%, observándose una gran variación del contenido graso, en función a los meses de captura, junto a una elevada concentración de cadmio. El uso de enzimas no produjo mejoras en la extracción de los aceites del hígado de pota al compararse con los datos de las muestras testigo. El aceite extraído presentó aproximadamente 42% de ácidos grasos w-3, ricos en compuestos carotenoides, presentando valores próximos a 17 escala color Gardner, 5% material insaponificable, 3,5% de colesterol y 5% acidez expresado con ácido oleico.
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    Use of pomace from the wine industry to obtain flour with functional properties
    (Latin American and Caribbean Consortium of Engineering Institutions, 2022) De La Cruz-Azabache, Mario R.; Cosi-Cutipa, Rúben; Borja-Borja, Mario G.; Espinoza-Meza, Libio; Quispe-Churata, Edson
    The present work had, within a general objective of giving added value to the residues from the wine activity, the specific objective of evaluating the composition of the pomace flour of grapes from the wine activity of three varieties: a mixture of varieties of red grapes, Moscatel grape and Italy grape. For the development of this research, the pomace was obtained from the production of Piscos and wines, these were washed, disinfected, dried, ground, packaged and stored until the analysis was carried out. Its proximal analysis was evaluated, determining its content of moisture, ashes, oils and fat, proteins and carbohydrates, the content of total polyphenols, anthocyanins, antioxidant capacity by the ABTS method and dietary fiber content was also analyzed. As a result, it was found that grape pomace flour has functional properties such as phenolic content and dietary fiber and therefore be used in the formulation or production of other food and related products. © 2023 Elsevier B.V., All rights reserved.