Browsing by Author "Chavez, Segundo G."

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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.
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.
Impact of Magnetic Biostimulation and Environmental Conditions on the Agronomic Quality and Bioactive Composition of INIA 601 Purple Maize
(MDPI, 2025-06) Chuquizuta Trigoso, Tony Steven; Lobato, César; Zirena Vilca, Franz; Huamán-Castilla, Nils Leander; Castro, Wilson; 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.
Oxidative stability and physicochemical changes of dark chocolates with essential oils addition.
(Elsevier, 2023-07) Quispe-Sanchez, Luz; Mestanza, Marilu; Oliva-Cruz, Manuel; Rimarachín, Nelson; Caetano, Aline Camila; Chuquizuta Trigoso, Tony Steven; Goñas, Malluri; Ambler Gill, Elizabeth Renee; Chavez, Segundo G.
This research aimed to evaluate the oxidative stability and rheological properties of dark chocolates with the addition of essential oils (EO) of Cymbopogon citratus, Pimpinella anisum, and Mintostachys mollis. For this purpose, before the inclusion in chocolates, the EO were chemically characterized to identify the most important volatile compounds. We added essential oils of P. anisum, C. citratus and M. mollis to dark chocolates (cocoa 70%) at doses of 10, 12 and 14 μL per 500 g, separately. These chocolates were evaluated for oxidative activity, hardness, microstructure, rheological and melting properties and antioxidant capacity. It was found that C. citratus EO (10 μL/500 g of chocolate) improve the oxidative stability of the chocolates at 90 days of storage at 25 ◦C (230 meq O2/kg), while higher concentrations promote lipid oxidation. The incorporation of essential oils improves the antioxidant capacity, likewise, it changes the rheological, thermal, and microstructural properties. Therefore, essential oils can improve the physicochemical characteristics of dark chocolates allowing greater stability in oxidative fat and thus increase the shelf life.
Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
(Elsevier, 2025-04) Diaz, Kiara; Quispe-Sanchez, Luz; Balcázar-Zumaeta, César R.; Oblitas, Robin; Mori, Roberto; Mori, Sandra; Chuquizuta Trigoso, Tony Steven; Oliva-Cruz, Manuel; Chavez, Segundo G.
The chocolate industry is progressively seeking to incorporate novel ingredients in order to satisfy the demand for innovative products. Nevertheless, the modification of formulations in chocolates can result in alterations to their properties. This study aimed to evaluate the rheological, bioactive and sensory properties of dark chocolates by adding freeze-dried berries and stevia sweetener. The chocolate tablets were formulated with four dried berry pulps and three doses of stevia sweetener. It was found that the addition of stevia at any of the concentrations tested increased the viscosity (2.97 ± 3.84 Pa-s), yield strength (11.6–17.6 Pa), and hardness (42.06 ± 3.10 N) of the chocolates, benefiting the texture and heat resistance of dark chocolates. Moreover, the incorporation of stevia resulted in enhanced thermal stability and antioxidant capacity, indicating a probable enhancement in product quality. The chocolates containing blackberry and a stevia sweetener concentration of 0.2 % received the highest ratings for color (7.46 ± 0.20), while those containing blueberry and a stevia sweetener concentration of 0.4 % received the highest ratings for texture and flavour (7.66 ± 0.90). In conclusion, this work demonstrated that the incorporation of stevia sweetener and dehydrated berry pulp can improve the physicochemical and sensory characteristics of dark chocolates, improving their thermal stability and sensory acceptability.