Browsing by Author "Vela-Paredes, Rafael Segundo"

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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.