Patricia Glorio Paulet | UNALM (original) (raw)

Papers by Patricia Glorio Paulet

Processes

Lupinus mutabilis protein-rich seeds must be debittered before consumption. The aim of this resea... more Lupinus mutabilis protein-rich seeds must be debittered before consumption. The aim of this research was to assess free phenolic compounds, antioxidant capacity and FT-NIR spectra of flours from debittered seeds of 33 Andean ecotypes of L. mutabilis, and five varieties belonging to L. luteus, L. angustifolius and L. albus, as controls. The free phenolics were quantified by RP-HPLC, while the antioxidant capacity was evaluated spectrophotometrically through the Reducing Power, ABTS, FRAP and DPPH methods. The free phenolics of L. mutabilis were mostly (85.5–99.6%) flavonoids (genistein and genistein derivatives, apigenin, catechin and naringenin). Other compounds, detected in low quantities, were phenylethanoids (tyrosol and tyrosol derivative) and phenolic acids (cinnamic acid derivatives). The highest total free phenolic concentration was observed in H6 INIA BP (1393.32 mg/kg DM), followed by Chacas, Moteado beige, Huánuco and Lircay. The antioxidant capacity of the L. mutabilis ec...

Food and Energy Security, 2020

Ensuring adequate food availability to an increasing world population constitutes one of the bigg... more Ensuring adequate food availability to an increasing world population constitutes one of the biggest challenges faced by humankind. Scientific and technological advances in food production during the last century enabled agriculture to cope with the concomitant increase in food demand. For example, cereal yields have more than dou-2 | WATER SCARCIT Y AND CLIMATE CHANGE AS A CHALLENGE 2.1 | Climatological phenomena Atmospheric CO 2 concentration ([CO 2 ]) is directly linked to global temperature. [CO 2 ] is predicted to increase from near 400 μmol/mol in 2015 to 550 μmol/mol in 2050, along Research facts Active ingredient Observed effects References Couples (men and women) from Shangai, China How to cite this article: Chávez-Dulanto PN, Thiry AAA, Glorio-Paulet P, Vögler O, Carvalho FP. Increasing the impact of science and technology to provide more people with healthier and safer food.

Italian Journal of Food Science, May 20, 2019

Aim of the study was to evaluate color, total polyphenol content (TPC), antioxidant capacity (ABT... more Aim of the study was to evaluate color, total polyphenol content (TPC), antioxidant capacity (ABTS, FRAP, DPPH), reducing sugars and heat damage (furosine, hydroxymethylfurfural, glucosylisomaltol) of 21 commercial powder products obtained from South-American fruits (mesquite, lucuma, camu camu), seeds (amaranth, purple maize), roots and tubers (yacon, maca, mashua, tocosh), bark (cat's claw) and leaves (graviola). TPC and antioxidant capacity were maximum in camu camu and cat's claw powders, and minimum in tocosh, amaranth, lucuma and maca; graviola, mashua, purple maize and mesquite also showed good antioxidant properties. Yacon, mashua and lucuma powders had high reducing sugars content (40.9, 34.4 and 21.2 g/100 g DM, respectively) and heat damage (HMF 146.6 mg/kg, furosine 2399.8 and 2228.4 mg/100 g protein, respectively). Overall, camu camu powders and cat's claw were the most interesting products, having high levels of total polyphenols and antioxidant capacity together with very low heat damage.

To aim the obtaining of food ingredient quality Ca and Mg citrate salts from mussel shells, the m... more To aim the obtaining of food ingredient quality Ca and Mg citrate salts from mussel shells, the minerals were dissolved by acid lixiviation under boiling conditions. The yields of this dissolution process were analyzed under a 3x3 (a= 0,05%) Completely Randomized Factorial Design (grounded mussel shell levels: 3, 4, 5% and hydrochloric acid levels 3, 5, 7%). The highest yield (95,94% p/p) was found when using 4% grounded shell and 7% acid. Dissolved elements were mainly: Ca, Mg, Cu, Zn, Mn, Fe, K, Na, and P; and the insoluble ones (4,06%): Si, Pb and As. The addition of boiling citric acid solution (60% p/v) and a KOH 1 Ing. Pesquero, Universidad San Agustín de Arequipa. Magister Scientiae especialidad Tecnología de Alimentos. Escuela de Post Grado, Universidad Nacional Agraria La Molina. Autor Vásquez se encuentra actualmente con Arapa San Pedro y San Pablo S.A.C. 2 PhD. Profesor Escuela de Post Grado, Universidad Nacional Agraria La Molina. Av. La Molina s/n La Molina – Ap.12-056 ...

Plant Foods for Human Nutrition, 2021

Andean lupin (Lupinus mutabilis) seeds are appreciated for their high protein and lipid contents ... more Andean lupin (Lupinus mutabilis) seeds are appreciated for their high protein and lipid contents and have potential applications as ingredients in food, cosmetic, and pharmaceutical industries. Nevertheless, the information about the seed composition (especially in lipophilic antioxidants) of ecotypes from distinct cropping areas is currently limited. Thus, the aim of the present research was to assess the morphological characteristics, chemical composition, tocopherol and carotenoid contents of the seeds of 33 Andean lupin ecotypes from different Peruvian regions, along with three L. albus, one L. angustifolius and one L. luteus controls. Significant differences were noted among the Andean ecotypes for all analyzed features. The protein, lipid and ash contents were 32.0-46.9, 13.6-18.6 and 2.7-4.4 g/100 g dry matter (DM), respectively. The seeds were rich in tocopherols (172.1-249.8 mg/kg DM; -tocopherol was 98% of total tocols) and low in carotenoids (0.69-2.89 mg/kg DM). Debittering increased the tocopherol content (227.0-378.2 mg/kg DM), probably because of the soluble components loss, although the carotenoid concentration remained unchanged. The Andean lupins had higher protein, lipid and tocopherol contents than L. albus and L. angustifolius; the L. luteus values were within the L. mutabilis range. These results suggest that L. mutabilis harbors nutritional characteristics that are well suited to modern food trends.

Scientia Agropecuaria, 2020

Efecto del proceso tecnológico sobre la capacidad antioxidante y compuestos fenólicos totales del... more Efecto del proceso tecnológico sobre la capacidad antioxidante y compuestos fenólicos totales del lupino (Lupinus mutabilis Sweet) andino Effect of technological process on antioxidant capacity and total phenolic content of Andean lupine (Lupinus mutabilis Sweet)

Cereal Chemistry, 2020

Background and objective: Andean lupin (Lupinus mutabilis Sweet) has health benefits with promisi... more Background and objective: Andean lupin (Lupinus mutabilis Sweet) has health benefits with promising possibilities for food industry. The aim of this research was to determine the effect of various processing (water debittering, extrusion, and spray-drying), on the markers of heat damage and in vitro protein digestibility in Andean lupin. Findings: The proteins and lipids (47.4 and 16.2 g/100 g dry matter) of untreated Andean lupin were modified by processing. The extruded products had a higher protein content (55.7 g/100 g) and digestibility (68.1%) with low heat damage (8.7 mg furosine/100 g protein) than debittering lupins. A limited heat damage was found for spray-dried products with addition of maltodextrin, these values were 54.1 mg furosine/100 g protein; 0.60 mg hydroxymethylfurfural/kg; 0.58 mg glycosylisomaltol/kg, and digestibility (72.8-74.0%). Conclusions: The chemical composition of Andean lupin was modified by the technological processes (debittering, extrusion and spray-drying) applied. Processing enhanced the digestibility, without inducing relevant heat damage. Significance and novelty: The most sensitive heat damage marker identified for lupin was furosine.

Plant Foods for Human Nutrition, 2020

The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety ... more The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing the seeds is typically only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of quinolizidine alkaloids (QA) in (Lupinus mutabilis Sweet) after aqueous debittering process. Samples from 10 ecotypes from different areas of Peru were analyzed before and after the process. Based on results obtained by gas chromatography and mass spectrometry, from eight alkaloids identified before the debittering process, only small amounts of lupanine (avg. 0.0012 g/100 g DM) and sparteine (avg. 0.0014 g/100 g DM) remained in the seeds after the debittering process, and no other alkaloids were identified. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level allowed by int...

European Food Research and Technology, 2019

Revista De La Sociedad Quimica Del Peru, Jul 1, 2013

Peru leads the export of tara (Caesalpinia spinosa). However, there is no information on the effe... more Peru leads the export of tara (Caesalpinia spinosa). However, there is no information on the effect of the maturity of fruits over their commercial value components. To evaluate this effect, tara fruits were analyzed from two geographical areas: Huari (wild) and Pachacamac (cultivated) in four maturity levels ranging from 2.5 up to 6.5 months after flowering. Also, in the fresh fruit, moisture, weight and CIELAB color coordinate a* was determined. In the seedless crushed dry pods, it was analyzed the tannins, acidity (% gallic acid) and soluble solids. From the seeds, the gum was extracted by thermal-mechanical procedures and the viscosity was measured. We found that for the green fruit with seeds already formed, collected between 2.5-3.5 months after flowering, the levels of tannins, acidity and soluble solids had values that remained constant up to 5 – 5.5 months, declining at 6 months of permanence of the fruit on the tree. The viscosity of the gum from Pachacamac seeds was constant, whereas for Huari seeds had a growing trend. It was concluded that the best time for harvesting tara pods was between the 5th and 6th month after flowering.

Oxalis tuberosum starch was obtained by water extraction and sedimentation. Part of the starch wa... more Oxalis tuberosum starch was obtained by water extraction and sedimentation. Part of the starch was treated with 95% dimethyl sulphoxide for being used in the study of macromolecular features by multi-angle laser light scattering techniques. The apparent weight - average molar mass (Mw) and weight-average root-mean square radius of gyration (Rg) were estimated as follows for peruvian oca starches: from Ancash Collecting Number AMM5144 = 7,17 x 106g/mol and 114,2 nm respectively; yellow oca mawuay from Cajamarca, Chota: Collecting Number AGM 5093 = 9,35 x 106 g/mol, 123,2 nm; and reddish oca from Junin: Collecting Number AVM5543= 8,38 x 106 g/mol, 108,3 nm.

Journal of Food Composition and Analysis

Journal of Encapsulation and Adsorption Sciences, 2018

Microstructure is closely related to techno-functional properties in microencapsulated powders in... more Microstructure is closely related to techno-functional properties in microencapsulated powders intended to protect bioactive compounds. Soursop leaves provide phytochemicals that need to be protected to ensure their functionality. This investigation aimed to study the microstructure of microcapsules containing soursop leaves extract and its linkage with physical and chemical characteristics of the resulting powder. Microcapsules were prepared by spray drying using gum Arabic and maltodextrin as encapsulating agents at 5 and 10%. Powders were characterized by scanning electron microscopy, particle size analysis, solubility, infrared spectroscopy and encapsulation efficiency. Microphotographs showed spherical shape particles ranging from 0.25 to 13.87 μm, where the particles morphology depended on the concentration and the type of the encapsulant used. At higher concentration of encapsulant, there was an increase in the sphericity, integrity, size, and surface smoothness of particles. This relationship was inverse for solubility in treatments with gum Arabic. The extract encapsulation was confirmed by Fourier Transform infrared spectroscopy and encapsulation efficiency index, revealing that the treatment with maltodextrin at 10% showed a better capability for entrapment (72.12%). The results evidence that microstructure of microcapsules is closely linked to the type and concentration of encapsulant, which in turn determine the physical and chemical characteristics of powders intended for instant drinks solubility and entrapping soursop bioactive compounds.