Browsing by Author "Arteaga, Hubert"

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Determination of hydration kinetic of pinto beans: A hyperspectral images application.
(Elsevier, 2024-03) Chuquizuta Trigoso, Tony Steven; Chavez, Segundo G.; Miano, Alberto Claudio; Castro-Giraldez, Marta; Fito, Pedro J.; Arteaga, Hubert; Castro, Wilson Manuel
Hydration is a typical operation applied to legumes before cooking, reducing time and the associated energy cost. To monitor the process, mass balance method is the most used methodology, despite this method is destructive, repetitive, and time-consuming. For that reason. hyperspectral techniques are presented as an alternative for assessing the hydration process since it is a noninvasive method. Therefore, the objective of this work was to evaluate the technique of hyperspectral imaging for studying the hydration kinetics of pinto beans. For this purpose, a sample of pinto beans was hydrated in distilled water, determining moisture content during the process and taking hyperspectral images by reflectance mode, in the range 400 to 800 nm until constant mass. The moisture content was modelled using Peleg and a sigmoidal model. Next, the images were pre-treated and the median spectral profile for each bean was obtained. Then, a regression model was fitted, using the wavelength that maximized the coefficient of determination (R2) and minimized the root mean square error (RMSE). The results show that Peleg model fit experimental data with R2 in the range of 0.974 to 0.989 while sigmoidal model of 0.997 to 0.999. On other hand, mean spectral profiles at 632 nm and sigmoidal model give the higher metrics 0.997 and 38.3 for R2 and RMSE respectively. The results showed that hyperspectral imaging in reflectance mode is a tool capable of measuring the hydration level of beans with higher performance at 632 nm, with a determination coefficient R2 higher than 0.98.
Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
(Elsevier, 2025-08) Chuquizuta Trigoso, Tony Steven; Peralta, Magaly; Medina, Sideli; Arteaga, Hubert; Oblitas, Jimy; Chavez, Segundo G.; Castro, Wilson Manuel; Castro-Giraldez, Marta; Fito, Pedro Juan
Dielectric spectroscopy was used in this study to predict and classify pork quality during the post-mortem time. Eighty ~1 kg- longissimus dorsi muscles were collected and stored at 4 ± 1 ◦C and pH, instrumental color, and dielectric properties (ε’ and ε’’) were subsequently determined in the microwave range (0.5–9 GHz) at 3, 4, 5, 6, 7, 8, 9, 10 and 24 h post-mortem (hpm), as well as moisture at 8 hpm and drip weight loss at 24 hpm. Of the 80 pork samples, two types of meat were found. RFN (33) and DFD (47) between males and females. Quality parameters: RFN (pH=5.708–5.714; L*=43.341–43.692; moisture (%) = 68.857–69.604; drip loss = 1.655–1.833) and DFD (pH=6.154–6.177; L*=40.152–41.91; moisture (%) = 69.032–69.9; drip loss = 1.129–1.693). Quality parameter predictions during muscle-to-meat transformation showed R² of 0.743 (pH), 0.811 (L*) and 0.603 (C*) for DFD meats with PLSR (full) and R2 of 0.359 (pH), 0.558 (L*) and 0.284 (C*) for RNF meats with PLSR (optimized) from male pigs. R2 cv of 0.412–0.637 for pH, L* and c* for RFN and DFD meats from female pigs with PLSR (optimized). Dielectric spectroscopy predicts pork quality moderately well, but models that are more robust are needed to improve predictions of internal pork quality.
Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers.
(Multidisciplinary Digital Publishing Institute, 2024-05) Llatas, Alex Y.; Guzmán, Heiner; Tello Célis, Fernando; Ruiz, Roger; Vásquez, Jessy; Chiroque, Grisel Violeta; Mayta-Hancco, Jhony; Cruzado-Bravo, Melina L.M.; Arteaga, Hubert; Saldaña, Erick
Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA’s instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.
Impact of Magnetic Biostimulation and Environmental Conditions on the Agronomic Quality and Bioactive Composition of INIA 601 Purple Maize
(Multidisciplinary Digital Publishing Institute, 2025-06) Chuquizuta Trigoso, Tony Steven; Lobato, Cesar; Zirena Vilca, Franz; Huamán-Castilla, Nils Leander; Castro, Wilson Manuel; Castro-Giraldez, Marta; Fito, Pedro J.; Chavez, Segundo G.; Arteaga, Hubert
The utilization of magnetic fields in agricultural contexts has been demonstrated to exert a beneficial effect on various aspects of crop development, including germination, growth, and yield. The present study investigates the impact of magnetic biostimulation on seeds of purple maize (Zea mays L.), variety INIA 601, cultivated in Cajamarca, Peru, with a particular focus on their physical characteristics, yield, bioactive compounds, and antioxidant activity. The results demonstrated that seeds treated with pulsed (8 mT at 30 Hz for 30 min) and static (50 mT for 30 min) magnetic fields exhibited significantly longer cobs (16.89 and 16.53 cm, respectively) compared with the untreated control (15.79 cm). Furthermore, the application of these magnetic fields resulted in enhanced antioxidant activity in the bract, although the untreated samples exhibited higher values (110.56 µg/mL) compared with the pulsed (91.82 µg/mL) and static (89.61 µg/mL) treatments. The geographical origin of the samples had a significant effect on the physical development and the amount of total phenols, especially the antioxidant activity in the coronet and bract. Furthermore, a total of fourteen phenols were identified in various parts of the purple maize, with procyanidin B2 found in high concentrations in the bract and crown. Conversely, epicatechin, kaempferol, vanillin, and resveratrol were found in lower concentrations. These findings underscore the phenolic diversity of INIA 601 purple maize and its potential application in the food and pharmaceutical industries, suggesting that magnetic biostimulation could be an effective tool to improve the nutritional and antioxidant properties of crops.
Predicción de atributos de calidad de leche fresca no pasteurizada mediante espectroscopia dieléctrica acoplada a herramientas quimiométricas.
(Institute of Electrical and Electronics Engineers, 2022-06) Chuquizuta Trigoso, Tony Steven; Colunche, Y.; Rubio, M.; Oblitas, Jimy; Arteaga, Hubert; Castro, Wilson Manuel
El objetivo de esta investigación es predecir los atributos de calidad de la leche fresca no pasteurizada mediante espectroscopia dieléctrica acoplada a herramientas quimiométricas. Para ello, se trabajó con leche fresca no pasteurizada de la raza Pardo Suizo, obtenida del establo “La Lechera”. Se obtuvieron diluciones de agua y leche fresca del 70 al 100 %.25∘do, seguida de la caracterización fisicoquímica (densidad, sólidos totales, punto de congelación, sólidos grasos, proteínas y agua añadida) y las propiedades dieléctricas en el rango de 0,5 a 9 GHz mediante una sonda coaxial de extremo abierto (N1501A-001), conectada a un Analizador de Redes Vectoriales, modelo N9915A-Keysight Technologies. Asimismo, se empleó la regresión de mínimos cuadrados parciales para correlacionar las propiedades fisicoquímicas con las propiedades dieléctricas. Los resultados obtenidos en la predicción del punto de congelación, las proteínas, los sólidos grasos y el agua añadida de leche fresca no pasteurizada presentaron un coeficiente de determinación y un error cuadrático medio en el rango de [0,95-0,98] y [2]..57 ×10− 7− 7,46 ×10− 2]En consecuencia, se concluye que la técnica de espectroscopia dieléctrica y aprendizaje automático presenta potencial para la predicción de las características fisicoquímicas de la leche fresca no pasteurizada, pudiendo implementarse en las líneas de producción para evaluar de forma rápida y fiable la calidad de la leche de vaca.