María Alina Cueva Ríos

Sacha inchi oil is a highly unsaturated edible oil with considerable nutritional value but high susceptibility to oxidative deterioration. This study evaluated the effects of matico (Piper aduncum L.), real lemon (Citrus limon (L.) Burm. f.), and spearmint (Mentha spicata L.) essential oils (EOs) on the thermokinetic behavior, oxidative stability, and estimated shelf-life of sacha inchi oil. EOs were incorporated at 0.1%, 0.3%, and 0.5% (v v⁻¹), and oxidative stability was evaluated by Rancimat at 90, 100, and 110 °C after 0, 7, 15, 30, and 90 days of storage. Activation energy (Ea), temperature coefficient (Q₁₀), and changes in activation enthalpy (ΔH⁺⁺), activation entropy (ΔS⁺⁺), and Gibbs free energy (ΔG⁺⁺) were calculated from the oxidative stability index (OSI) and used to estimate the shelf-life of the oil at storage temperature (T = 25 °C). EO type, EO concentration, and storage time had significant effects on the estimated shelf-life of sacha inchi oil (p < 0.05). Spearmint showed the most persistent protective effect, with the highest OSI values and an estimated shelf-life of approximately 350 days, whereas real lemon exhibited a more consistent protective effect throughout storage. EOs increased the activation energy (Ea) from 113.22 kJ mol⁻¹ in the control to approximately 120 kJ mol⁻¹ in the treated samples, indicating a higher apparent energetic barrier to oxidation. The temperature coefficient (Q₁₀) increased from 2.665 to approximately 2.86, while the activation enthalpy (ΔH⁺⁺) and Gibbs free energy (ΔG⁺⁺) also increased in EO-treated samples, and the positive activation entropy (ΔS⁺⁺) values indicated greater molecular disorder in the transition state. Overall, essential oils modulated the thermokinetic behavior of sacha inchi oil, increasing the apparent energetic barrier to oxidation and extending its predicted shelf-life, highlighting their potential as natural systems for stabilizing highly unsaturated edible oils.

Cacao mucilage is an underutilized cacao side stream with potential as an acidic base for value-added beverages. This study evaluated five minimally formulated CCN-51 mucilage beverages containing water and either honey or sucrose to determine whether formulations with the highest chemical responses also achieved the greatest consumer acceptance. Physicochemical properties were determined in three independent batches, whereas Folin–Ciocalteu, DPPH, ABTS, and FRAP responses were measured in four independent batches. Consumer data were obtained from 135 adults who completed evaluations of all five formulations using a seven-point hedonic scale. Formulation affected pH, total soluble solids, titratable acidity, the TSS/TA ratio, and all chemical responses (p < 0.001). Unformulated mucilage showed the highest DPPH, ABTS, and FRAP values. Among beverages, F4 (45% mucilage, 15% honey) had the highest Folin–Ciocalteu response (60.64 mg GAE/g), whereas sucrose-sweetened F5 showed the highest DPPH and FRAP responses. F3 (40% mucilage, 10% honey) achieved the highest composite acceptance (5.59/7; 81.5% favorable responses). Multivariate analysis distinguished the Folin–Ciocalteu response from the antioxidant-assay pattern, showing that the highest chemical responses and greatest consumer acceptance occurred in different formulations. These findings identify F3 as the most promising starting formulation for subsequent mixture-design, microbiological, shelf-life, and scale-up validation and support cacao-mucilage valorization by cacao processors and beverage manufacturers.

Universities that teach arts education do not only teach how to play an instrument or conduct musical ensembles; they are agents of change in eating behaviour for the praxis of teaching and dissemination of healthy education. The objective of the research was to segment the eating behaviour of students of the artistic education-music speciality of the National University of Education "Enrique Guzmán y Valle" by applying the K-means algorithm. To do this, the methodology consisted of understanding the problem, understanding the data collected, preparing the data, modelling and evaluating the model. For modelling, the free software Weka was used through the K-means clustering technique on a data matrix of 148 instances with forty-three nominal variables collected online based on an instrument designed and validated to assess eating behaviour in university students. Two was determined to be the optimal clustering for eating behaviour in university students, using the elbow method, with a distribution of 49% for the first cluster and 51% for the second cluster. The results of the study population showed that the eating behaviour of university students is adequate.

Universities that teach arts education do not only teach how to play an instrument or conduct musical ensembles; they are agents of change in eating behaviour for the praxis of teaching and dissemination of healthy education. The objective of the research was to segment the eating behaviour of students of the artistic education-music speciality of the National University of Education "Enrique Guzmán y Valle" by applying the K-means algorithm. To do this, the methodology consisted of understanding the problem, understanding the data collected, preparing the data, modelling and evaluating the model. For modelling, the free software Weka was used through the K-means clustering technique on a data matrix of 148 instances with forty-three nominal variables collected online based on an instrument designed and validated to assess eating behaviour in university students. Two was determined to be the optimal clustering for eating behaviour in university students, using the elbow method, with a distribution of 49% for the first cluster and 51% for the second cluster. The results of the study population showed that the eating behaviour of university students is adequate.

This study focuses on the antioxidant properties and industrial applications of essential oils from lemon (Citrus limon), matico (Piper aduncum), and spearmint (Mentha spicata). The study was descriptive and based on a literature review of research between 2017 and 2023, using the PRISMA methodology for the selection of studies. It was found that Citrus limon essential oil is notable for its high proportion of monoterpene hydrocarbons and d-limonene, effective in neutralizing free radicals and combating premature skin aging, and has applications in aromatherapy, the food industry, cosmetics, and pharmaceuticals. It was also found that Piper aduncum oil, rich in dillapiole, exhibits anti-inflammatory activity, although its antioxidant activity is low compared to other standards, it has applications in alternative medicine, sustainable agriculture, and as a biopesticide. On the other hand, Mentha spicata essential oil, rich in oxygenated monoterpenes and phenolic compounds, protects against oxidative damage, is effective in the treatment of diseases related to oxidative stress, and is used in the food and pharmaceutical industry. This article concluded by highlighting the importance and versatility of these essential oils in various sectors, from health and wellness to the food and cosmetic industry, underscoring the relevance of continuing to research their properties and applications. El presente estudio se enfoca en las propiedades antioxidantes y aplicaciones industriales de los aceites esenciales de limón (Citrus limon), matico (Piper aduncum) y menta verde (Mentha spicata). El estudio fue descriptivo y se basó en una revisión bibliográfica de investigaciones entre los años 2017 y 2023, utilizando la metodología PRISMA para la selección de estudios. Se encontró que el aceite esencial de Citrus limon es destacado por su alta proporción de hidrocarburos monoterpenos y d-limoneno, efectivos en neutralizar radicales libres y combatir el envejecimiento prematuro de la piel, tiene aplicaciones en aromaterapia, la industria alimentaria, cosmética y farmacéutica. También se encontró que el aceite de Piper aduncum, rico en dillapiole, presenta actividad antiinflamatoria, aunque su actividad antioxidante es baja comparada con otros estándares, tiene aplicaciones en medicina alternativa, agricultura sostenible y como biopesticida. Por otro lado, el aceite esencial de Mentha spicata, rico en monoterpenos oxigenados y compuestos fenólicos, protege contra daños oxidativos, es efectivo en el tratamiento de enfermedades relacionadas con el estrés oxidativo y se utiliza en la industria alimentaria y farmacéutica. Este artículo concluyó destacando la importancia y versatilidad de estos aceites esenciales en diversos sectores, desde la salud y bienestar hasta la industria alimentaria y cosmética, subrayando la relevancia de continuar investigando sus propiedades y aplicaciones.

El presente trabajo de investigación tiene como objetivo determinar la relación que existe entre la Brecha Digital y las Tecnologías de Comunicación e Información en un telecentro de la Amazonia Peruana, para el control de la pandemia COVID-19 2021. El paradigma de desarrollo es el positivismo, el tipo de investigación es aplicada y el enfoque metodológico es cuantitativa, el diseño de la investigación es no experimental de tipo transeccional, como población de estudio se considera a 171 usuarios del telecentro del Distrito de Campo Verde que participaron en el Programa Inclusión Digital – CEDRO, capacitados entre los años 2019 – 2020, de los cuales la muestra resulta 119 usuarios, mediante el muestreo de tipo probabilístico - muestreo aleatorio simple. El instrumento de recolección de datos es el cuestionario online, con una fiabilidad del 85,3% mediante el Alfa de Cronbach, validándose el instrumento con la ficha de juicio de expertos, obteniéndose 19,47 de 20, siendo válida y aplicable. Los resultados determinaron que el nivel de Sig. (unilateral) fue 0,000, menor a 0,05 de manera que, se rechaza la Ho y se acepta la H1, concluyendo que: entre la Brecha Digital y las Tecnologías de Comunicación e Información, existe una relación directa y significativa, en un telecentro de la Amazonia Peruana: 2021, con un Rho de Spearman de 0,703.

El 2019, la región de Cajamarca posee la segunda tasa más alta de desnutrición crónica en la población menor de cinco años de edad con un 27,4 %. En este sentido, el objetivo del trabajo fue formular dietas alimenticias para niños de la región Cajamarca, empleando programación lineal. La investigación fue descriptiva, consistió en aplicar el modelo matemático de dietas propuesta por Dantzing; para la formulación de las mismas se consideraron cincuenta y nueve (59) alimentos que se produce en la mencionada región, además se tomó en cuenta las recomendaciones dadas por la FAO con respecto a la cantidad de energía, proteínas y grasas que deben consumir los niños y finalmente se utilizó el software Octave para resolver el problema matemático. En el presente artículo se muestra la adaptación del modelo que permite formular dietas alimenticias (de costo mínimo) para niños de la región Cajamarca. Al emplear el modelo para determinar una adecuada dieta alimenticia que será consumida por un niño menor de cinco años; se obtuvo que el costo mínimo óptimo sería S/. 0.7, de esta manera garantiza los requerimientos nutricionales. Además, la cantidad que debería consumir 1,97 (49.7 %) de harina de plátano y 2.00064 (50.4%) de harina de cacao.