Ralph Rivera-Botonares

This study evaluated the fatty acid profile and sensory characteristics of cocoa liquor from CCN51 and Criollo clones fermented at 404 and 1,096 m a.s.l. in Cajamarca, Peru, via a 2×2 factorial design with three replications. Fifteen fatty acids were identified by gas chromatography coupled with mass spectrometry (GC‐MS), with a predominance of oleic (33.455–35.763%), stearic (33.566–37.266%), and palmitic (25.230–27.286%) acids, collectively accounting for more than 95% of the total lipid profile. Altitude had the greatest influence on lipid composition, particularly for linoleic (η² = 0.9642), arachidic (η² = 0.9483), and linolenic (η² = 0.8916) acids, whereas genotype was the primary driver of sensory quality. Criollo significantly outperformed CCN51 in final score (70.7–72.3 vs. 64.0–65.3; p < 0.05), exhibiting lower astringency and higher aftertaste. The genotype × altitude interaction was significant for palmitoleic, oleic, arachidic, and linolenic acids and for the aroma attributes. Oleic acid strongly correlated with sensory quality (r = 0.92–0.99). Taken together, the results demonstrate a differentiation between the primary determinants of the lipid profile (altitude) and sensory quality (genotype), providing a technical basis for differentiated valorization strategies for Peruvian cocoa according to geographical origin and genotype.

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.

Cocoa (Theobroma cacao L.) quality is influenced by genotype and postharvest conditions; however, the role of altitude remains poorly understood. This study evaluated the effects of genotype (CCN51 and Criollo) and altitude (404 and 1,096 m a.s.l.) on fermented bean physicochemical traits and cocoa liquor composition. A 2 × 2 factorial design with two-way ANOVA, Tukey HSD, PCA, and HCA was applied. Criollo showed lower cotyledon pH than CCN51 (4.39 ± 0.29 vs. 4.77 ± 0.12; p < 0.0001), while titratable acidity increased at 1,096 m (p = 0.0001). Fat content ranged from 51.00% (CCN51, 404 m) to 57.03% (CCN51, 1,096 m), with significant genotype × altitude interaction (p < 0.0001). Saturated fatty acids decreased from 64.38% to 61.56% with altitude (p < 0.0001), whereas oleic acid and the unsaturated/saturated ratio increased under cooler conditions. CCN51 at 1,096 m showed the highest total phenolic content (64.46 ± 0.88 mg GAE/g f.w.) and antioxidant capacity (38.90 ± 0.32 mg TE/g f.w.). PCA explained 67.3% of total variance, confirming altitude as the main driver of lipid variation, while phenolic and compositional traits were more genotype-dependent. These findings demonstrate that altitude modulates cocoa liquor quality and enables differentiation for industrial and nutraceutical applications.

The objective of this study was to predict the degradation kinetics of vitamin C in camu camu and naranjilla juices using accelerated storage tests. The juices were produced under controlled processing conditions, including physicochemical standardization, pasteurization, and hot filling into glass containers. They were then stored at 35, 45, and 55 °C for 21, 14, and 7 days, respectively. The vitamin C content was quantified using high-performance liquid chromatography, showing a progressive decrease depending on temperature. The kinetic data were fitted to zero-order and first-order models, as well as to the nonlinear Weibull model, the latter presenting the best statistical fit (R² = 0.9678–0.9931) and adequately describing the nonlinear degradation behavior of vitamin C. Temperature dependence was modeled using the Arrhenius equation, allowing activation energy to be estimated and confirming temperature-dependent degradation behavior in both juices, with different thermal responses depending on the modeling approach. Likewise, shelf life (t₈₀) was estimated using the Weibull model and showed a significant reduction with increasing storage temperature. Arrhenius-based shelf-life predictions suggested greater vitamin C retention in camu camu juice at lower storage temperatures, whereas naranjilla exhibited a more pronounced decrease as temperature increased. The physicochemical parameters (pH, acidity, and °Brix) showed moderate changes, maintaining the stability of the system during storage. The results confirm the applicability of the Weibull model to describe vitamin C degradation in complex matrices and highlight the importance of thermal control in the preservation of bioactive compounds in tropical juices.

Temperature abuse during storage represents a critical factor influencing microbial behavior in meat products, particularly in non-conventional matrices such as guinea pig meat. This study aimed to characterize and compare the primary growth kinetics of Aerobic mesophilic bacteria and Staphylococcus aureus (S. aureus) in guinea pig meat burgers under controlled temperature abuse conditions (30, 35, and 40 °C). Microbial growth was monitored over 96 h and described using the modified Gompertz model to estimate key kinetic parameters, including maximum specific growth rate (µ_max) and lag phase duration (λ). Aerobic mesophilic bacteria exhibited increasing µ_max values with temperature, indicating enhanced metabolic activity under elevated thermal conditions. In contrast, S. aureus showed reduced µ_max and prolonged λ at 40 °C, suggesting stress-induced modulation of growth dynamics. These findings demonstrate that temperature increases do not uniformly accelerate microbial proliferation across different populations within the same food matrix. The contrasting kinetic responses indicate that Aerobic mesophilic bacteria and S. aureus respond differently to temperature abuse conditions, highlighting that total aerobic counts alone may not reliably predict pathogen behavior in guinea pig meat burgers.

The wild fruit of Solanum pachyandrum remains poorly studied, with no previous reports on its physicochemical properties or optimized extraction of bioactive compounds. This study systematically characterized the physicochemical changes during fruit ripening and optimized ultrasound-assisted extraction (UAE) of phenolic compounds and carotenoids using a Box-Behnken experimental design. The effects of methanol concentration (10–70%), ultrasonic amplitude (20–60%), and sonication time (1–15 min) on total phenolic content (TPC), total carotenoids (TC), and antioxidant activity (AA) were evaluated. Response surface models exhibited a good fit for TPC (R2 = 0.929) and TC (R2 = 0.946). Under the optimal extraction conditions (10% methanol, 60% amplitude, 15 min) yielded 90.27 ± 0.60 mg GAE/100 g and 0.795 ± 0.004 mg β-carotene/100 g were obtained in ripe fruits. Fruit ripening significantly affected bioactive profiles, with higher TPC and AA in green fruits (149.62 mg GAE/100 g; 198.32 μmol Trolox/100 g) and a progressive carotenoid accumulation as ripening advanced. Overall, these findings provide the first comprehensive characterization of S. pachyandrum fruits and demonstrate the efficacy of UAE as an eco-friendly strategy for recovering bioactive compounds, supporting its potential application in nutraceutical and functional food systems.

This study presents the first comprehensive physicochemical and bioactive characterization of the fruit of Chondrodendron tomentosum Ruiz & Pav. (Menispermaceae). Biometric and physicochemical parameters were characterized across three fruit ripening stages (green, turning, ripe). Additionally, proximate composition was determined in ripe fruits, and methanol concentration (25–75%), ultrasonic amplitude (30–70%), and time (1–15 min) were optimized using response surface methodology with a Box–Behnken design. During ripening, weight increased by +47.7% (3.89 to 5.74 g; p < 0.0001), TSS by +26.1% (7.00 to 8.83 °Brix), pH decreased by 32.0% (6.28 to 4.27), and acidity increased by 276% (0.25 to 0.94%). The quadratic models demonstrated high predictive accuracy (R² > 96.5%; p < 0.004). Optimal conditions (57% methanol, 70% amplitude, and 15 min) maximized total anthocyanin content (120.71 ± 1.89 mg cyanidin-3-glucoside/L), total phenols (672.46 ± 5.84 mg GAE/100 g), and DPPH radical scavenging capacity (5857.55 ± 60.20 µmol Trolox/100 g) in ripe fruits. Unripe fruits do not contain anthocyanins, reaching 46.01 mg C3G/L in turning fruits and 120.71 mg/L in ripe fruits (162% higher than turning fruits). Principal component analysis (90.6% variance) revealed synchronized co-accumulation of anthocyanins and phenols, enhanced by vacuolar acidification. These results suggest ripe C. tomentosum fruits as a potential source for natural colorants, nutraceuticals, and functional foods, pending prior development of green, human-safe extraction processes.

This is the first scientific report on the fruit characteristics of Chondrodendron tomentosum Ruiz & Pav. (Menispermaceae). Biometric and physicochemical parameters were characterized across three fruit ripening stages (green, turning, ripe). Additionally, proximate composition was determined in ripe fruits, and methanol concentration (25–75%), ultrasonic amplitude (30–70%), and time (1–15 min) were optimized using response surface methodology with a Box-Behnken design. During ripening, weight increased by +47.7% (3.89 to 5.74 g; p < 0.0001), TSS by +26.1% (7.00 to 8.83 °Brix), pH decreased by 32.0% (6.28 to 4.27), and acidity increased by 276% (0.25 to 0.94%). The quadratic models demonstrated high predictive accuracy (R² > 96.5%; p < 0.004). Optimal conditions (57% methanol, 70% amplitude, and 15 min) maximized total anthocyanin content (120.71 ± 1.89 mg cyanidin-3-glucoside/L), total phenols (672.46 ± 5.84 mg GAE/100 g), and antioxidant capacity (5857.55 ± 60.20 µmol Trolox/100 g) in ripe fruits. Anthocyanins were undetectable in green fruits, reaching 46.01 mg C3G/L in turning fruits and 120.71 mg/L in ripe fruits (162% higher than turning fruits). Principal component analysis (90.6% variance) revealed synchronized co-accumulation of anthocyanins and phenols, enhanced by vacuolar acidification. These results position ripe C. tomentosum fruits as a raw material for natural colorants, nutraceuticals, and functional foods.