Sylvia C. Alcázar-Alay

Jorge Basadre Grohmann National University

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M. Ângela A. Meireles

Universidade Estadual de Campinas (UNICAMP)

Fiorella P. Cárdenas‐Toro

Pontifical Catholic University of Peru

Tânia Forster–Carneiro

Universidade Estadual de Campinas (UNICAMP)

J. Felipe Osorio-Tobón

Institución Universitaria Colegio Mayor de Antioquia

María Jimena Correa

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Julio Vidaurre‐Ruiz

Universidad Nacional Agraria La Molina

Darío M. Cabezas

National University of Quilmes

Christian R. Encina-Zelada

Universidad Nacional Agraria La Molina

Ritva Repo‐Carrasco‐Valencia

Universidad Nacional Agraria La Molina

Gerardo F. Barbero

Universidad de Cádiz

Cooperative Institutions

Universidade Estadual de Campinas (UNICAMP)

Universidad Nacional Agraria La Molina

Pontifícia Universidade Católica de Campinas

Jorge Basadre Grohmann National University

University of Chile

Instituto de Tecnologia de Alimentos

Universidad Privada de Tacna

Hospital de Clínicas da Unicamp

Companhia Energética de São Paulo

Universidad de Cádiz

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Capítulo 9: Caracterización de Biocompuestos en el Aceite de Semillas de Granada Wonderful extraídos mediante Dióxido de Carbono Supercrítico

M Figueroa Raúl Cartagena Cutipa Sylvia C. Alcázar-Alay Pedro Dávila

El objetivo principal de este estudio fue extraer y caracterizar los biocompuestos presentes en el aceite de las semillas de Punica granatum, variedad Wonderful, utilizando dióxido de carbono supercrítico (sc-CO2) a una presión constante de 320 bar y un caudal de ~4,05 kg/h. Se exploraron diferentes combinaciones de temperaturas (40, 50 y 60 °C) y tiempos de extracción (200, 250 y 300 minutos), seguidos por análisis mediante cromatografía de gases con detección de ionización de llama y espectrometría de masas. Los resultados indicaron que a 60 °C se logró el mayor rendimiento de aceite (19,54%) durante un período de extracción de 300 minutos, mostrando significancia estadística (p <0,05). Se identificó ácido púnico como el componente predominante, seguido por ácidos esteárico y palmítico, junto con otros ácidos grasos en cantidades menores. Además, se hallaron tocoferoles y esteroles, destacándose la presencia de gamma y beta tocoferol, gamma y beta sitosterol, estigmasterol y alfa tocoferol (vitamina E) como componentes esenciales. El alto contenido de ácido púnico y otros compuestos beneficiosos subraya su potencial aplicabilidad en investigaciones relacionadas con componentes saludables y funcionales, aportando relevancia en el ámbito de la salud y la nutrición.

10.59899/ges-cono-60-c9

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The Detection and Counting of Olive Tree Fruits Using Deep Learning Models in Tacna, Perú

AI (2025)

Erbert F. Osco Mamani Oliver I. Santana-Carbajal Israel N. Chaparro-Cruz Daniel Ochoa Sylvia C. Alcázar-Alay

Predicting crop performance is key to decision making for farmers and business owners. Tacna is the main olive-producing region in Perú, with an annual yield of 6.4 t/ha, mainly of the Sevillana variety. Recently, olive production levels have fluctuated due to severe weather conditions and disease outbreaks. These climatic phenomena are expected to continue in the coming years. The objective of the study was to evaluate the performance of the model in natural and specific environments of the olive grove and counting olive fruits using CNNs from images. Among the models evaluated, YOLOv8m proved to be the most effective (94.960), followed by YOLOv8s, Faster R-CNN and RetinaNet. For the mAP50-95 metric, YOLOv8m was also the most effective (0.775). YOLOv8m achieved the best performance with an RMSE of 402.458 and a coefficient of determination R2 of (0.944), indicating a high correlation with the actual fruit count. As part of this study, a novel olive fruit dataset was developed to capture the variability under different fruit conditions. Concluded that the predicting crop from images requires consideration of field imaging conditions, color tones, and the similarity between olives and leaves.

Similarity (geometry)

10.3390/ai6020025

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Tecnologías ecoeficientes para la valoración de residuos agroindustriales en frutas y hortalizas

INGENIERÍA INVESTIGA (2020)

Marianne Hilda Cornejo-Figueroa Raúl Cartagena-Cutipa Sylvia C. Alcázar-Alay

El creciente desarrollo de tecnologías ecoeficientes para la obtención de biocompuestos activos está teniendo cada vez mayor impacto en la industria de productos alimentarios y no alimentarios los cuales un objetivo en particular, la extracción de metabolitos activos a partir de la matriz vegetal de diversos residuos naturales de frutas y hortalizas, contribuyendo así, con la salud y el manejo de metodologías que son respetuosas con el medio ambiente pues procuran emplear solventes que generen menor impacto en la contaminación del mismo. Es así que el estudio de estas tecnologías como la Extracción con agua subcrítica, Extracción asistida por microondas, Extracción con fluidos supercríticos, pretenden optimizar sus procesos unitarios para lograr ser más eficientes y sostenibles, obteniendo mayor pureza y rendimiento en la obtención de extractos bioactivos controlando parámetros en las propiedades fisicoquímicas de los propios solventes en uso. También están las prácticas que permiten la reinserción de residuos naturales mediante su aprovechamiento a partir de su origen biológico, así como lo son la Fermentación de sustrato sólido en biorreactores y el Desarrollo de biopelículas por compresión térmica para la generación de nuevos productos con valor agregado.

10.47796/ing.v2i01.300

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Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality

Food Science and Technology International (2022)

Carla Gutierrez-Castillo Sylvia C. Alcázar-Alay Julio Vidaurre‐Ruiz María Jimena Correa Darío M. Cabezas

Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.

Chenopodium quinoa

Wheat bread

10.1177/10820132221106332

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Citations (12)

Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction

Figshare (2017)

Sylvia C. Alcázar-Alay Fiorella P. Cárdenas‐Toro J. Felipe Osorio-Tobón Gerardo F. Barbero M. Ângela A. Meireles

Abstract Açai is considered a functional food, and in addition to being a source of energy and fiber, it is a valuable source of bioactive compounds such as anthocyanins, minerals and fatty acids. In the present work, antioxidant-rich extracts from açai pulp were obtained using pressurized liquid extraction (PLE). The effects of the independent variables, including solvent type (pure ethanol and ethanol/water (50:50 v/v)), citric acid (0 and 0.3%, w/w), pressure (20 and 80 bar) and temperature (30 and 60 °C) were evaluated using a full factorial design. The extraction was affected primarily by the solvent type and the citric acid percentage. The results indicate that the maximum overall yield (X0) was 64± 9 (%, d.b.) when the process was performed using ethanol (99.5%) and citric acid (0.3% w/w). The maximum total anthocyanin content and anthocyanin recovered from the raw material were 7 ± 1 (mg anthocyanin/g extract, d.b.) and 11 ± 2 (%, d.b.), respectively.

Fruit juice

10.6084/m9.figshare.5634505

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Pressurized liquid extraction and low-pressure solvent extraction of carotenoids from pressed palm fiber: Experimental and economical evaluation

Food and Bioproducts Processing (2015)

Fiorella P. Cárdenas‐Toro Sylvia C. Alcázar-Alay Janclei Pereira Coutinho Helena Teixeira Godoy Tânia Forster–Carneiro

10.1016/j.fbp.2015.01.006

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Citations (76)

Physicochemical properties, modifications and applications of starches from different botanical sources

Food Science and Technology (2015)

Sylvia C. Alcázar-Alay M. Ângela A. Meireles

Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

Renewable resource

10.1590/1678-457x.6749

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Citations (786)

Polymer modification from semi-defatted annatto seeds using hot pressurized water and supercritical CO2

The Journal of Supercritical Fluids (2016)

Sylvia C. Alcázar-Alay J. Felipe Osorio-Tobón Tânia Forster–Carneiro Caroline Joy Steel M. Ângela A. Meireles

10.1016/j.supflu.2016.12.011

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Citations (14)

Sprouted Andean grains: an alternative for the development of nutritious and functional products

Food Reviews International (2022)

Shigeki De-La-Cruz-Yoshiura Julio Vidaurre‐Ruiz Sylvia C. Alcázar-Alay Christian R. Encina-Zelada Darío M. Cabezas

The Andean grains such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus), kañiwa (Chenopodium pallidicaule), and tarwi (Lupinus mutabilis) are known for their exceptional nutritional properties. However, germination appears as an economical option to modify and even improve the nutritional qualities of grains. This work presents a literature review about the impact of germination on the content of nutrients, bioactive compounds, and antinutrients of Andean grains and their homologues. In addition, the use of sprouted Andean grains to develop cereal-based healthy products is described. Thus, this work provides an updated reference framework of this growing area of study.

Chenopodium quinoa

10.1080/87559129.2022.2083158

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Citations (6)

Obtaining bixin from semi-defatted annatto seeds by a mechanical method and solvent extraction: Process integration and economic evaluation

Food Research International (2017)

Sylvia C. Alcázar-Alay J. Felipe Osorio-Tobón Tânia Forster–Carneiro M. Ângela A. Meireles

Fraction (chemistry)

Supercritical fluid extraction

Foam fractionation

10.1016/j.foodres.2017.05.032

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Citations (41)