Browsing by Author "Arce-Saavedra, Thony"

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Microparticles coated with proteins in their natural state and in vitro gastrointestinal simulation.
(Instituto de Tecnologia de Alimentos, 2022-05) Rengifo Silvano, Estefany Deyhanyra; Vela-Paredes, Rafael Segundo; Alva-Arévalo, Alenguer; Vásquez, Jessy; Ruiz, Roger; Arce-Saavedra, Thony; Tello Célis, Fernando
This study aimed to produce pectin and alginate microparticles by ionic gelation coated with different concentrations of bovine blood and egg white protein in their natural state. The coated microparticles were characterized, and their physical resistance and morphology were evaluated, as well as the released protein during in vitro gastrointestinal simulation. The highest protein adsorption (65.47%) was shown by pectin microparticles coated with bovine blood (10%), regardless of the protein type and concentration used. Likewise, higher amounts of adsorbed protein resulted as protein concentration increased, regardless of the type of microparticle. Nevertheless, the physical resistance of coated microparticles was affected more by the type of polysaccharide, being alginate microparticles more resistant. Adsorbed proteins on microparticles surface showed higher solubility values in vitro gastrointestinal simulation regardless of protein type. Bovine blood and egg white proteins in their natural state can be used as alternative coating materials for microparticles
Nutritional value and acceptability of heme iron microparticles-fortified bread
(Taylor and Francis, 2025) Rengifo, Estefany Deyhanyra; Vela-Paredes, Rafael Segundo; Rios-Mera, Juan D.; Cabrera, Felix; Saldaña, Erick; Guerra, Wilson; Arce-Saavedra, Thony; Vásquez, Julia; Vásquez, Jessy; Tello Célis, Fernando
Iron deficiency anemia is a significant global health challenge, prompting the exploration of novel iron fortification strategies. This study investigated pectin microparticles coated with bovine blood as a heme iron source to fortify bread. Four treatments were prepared: control, ferrous fumarate fortified, and bread with 15% and 25% microparticles. The physicochemical characteristics (including iron content and peroxide values), microbial counts, and overall acceptability were analyzed. Results showed that adding microparticles significantly increased the iron content of the bread (7.77 ± 0.05 mg/100 g). Peroxide values remained below 3.43 meq O2/kg extracted fat, and mold counts were within acceptable limits (<10 CFU/g) for all treatments. A 7-point hedonic scale acceptability test in school-aged children (8–12 years) revealed no significant differences among treatments. Therefore, incorporating microparticles containing bovine blood-derived iron in bread offers a promising solution for producing iron-enriched food, providing a potential strategy for improving the health of school-age children.
Sapote gum as a new biopolymer suitable emulsion stabilizer: Grapeseed oil ultrasonic emulsification.
(Universidad Nacional de Trujillo - Scientia Agropecuaria, 2025-01) Arce-Rios, Katherin Lloy; Pasquel-Reátegui, José Luis Pasque; Arce-Saavedra, Thony; Vélez-Erazo, Eliana Marcela
Sapote gum (SG) is a new biopolymer with promissory functional properties. This study aimed to determine if SG is a suitable emulsifier for obtaining stable grape seed oil (GSO) emulsions. In the first stage, coarse emulsion concentrations of SG and grapeseed oil - GSO were evaluated, applying the Central Composite Rotational Design (0.59% to 3.41% of SG and 12.93% to 27.07% GSO). For the second stage, using a Centered Face Design – CFD, the resulting emulsion was sonicated at 90, 270, and 450 Watts at 5, 10, and 15 min. Finally, a validation was made. Emulsions were evaluated through microstructure, droplet size, kinetic stability, heat stress, and rheology. Micrographs of the first-stage emulsions showed droplets up to 3.8 μm diameter and a creaming index between 0.00% and 28.39% after 24 h. Optimization indicates that the higher the concentration of gum (3.5%) and GSO (25%), the more kinetically stable emulsions are produced. Ultrasonic emulsions showed no significant difference in droplet size and kinetic stability before 14 days of rest. Ultrasonic validation was made at 450 W for 6 min, resulting in emulsions stable for 20 days and with rheological characteristics interesting for food or cosmetic industries.
Transesterificación de etilo convencional y asistida por ultrasonidos optimizada de mezclas de aceite de jatropha (Jatropha curcas) y palma ( Elaeis guineensis ).
(Taylor and Francis, 2021-09) Arce-Saavedra, Thony; Bueno-Borges, Larissa Braga; Sangaletti-Gerhard, Naiane; Matias de Alencar, Severino; Bismara Regitano-d’Arce, Marisa Aparecida
Mientras que el biodiésel de aceite de jatropha es sensible a la oxidación y fluido, el biodiésel de aceite de palma es más estable, pero con una dinámica de fluidos subóptima. Mezclar estos aceites antes de la reacción podría ser ventajoso para reducir los pasos en la producción mientras se genera biodiésel con las propiedades deseadas de flujo en frío y estabilidad. Aquí, realizamos diseños compuestos centrales para optimizar la transesterificación de mezclas de jatropha y aceite de palma mediante transesterificación alcalina convencional (CT) y asistida por ultrasonido (UT), evaluando las propiedades fisicoquímicas del biodiésel. La esterificación ácida de las mezclas de aceite fue seguida por la transesterificación con NaOH y etanol. La conversión de dos pasos de mezclas binarias de jatropha y aceite de palma fue exitosa. UT resultó en una reducción del tiempo del 93% (4 min) en comparación con CT (60 min). La mayor presencia de aceite de jatropha mejoró la dinámica de fluidos del biodiésel. UT es una tecnología prometedora para sintetizar biodiésel en menos tiempo. La transesterificación de mezclas binarias es un enfoque directo y simple para reducir pasos en la producción de biodiésel.