The search for new natural sources of hydrocolloids with stabilizing, thickening, and good binding capacity, from raw materials that are environmentally friendly and that contribute to the circular economy is a challenge ...

The avocado fruit is an agro-industrial product with high export demand in Peru due to its sensory and nutritional qualities, which can be affected during storage. The study aimed to evaluate the effect of the application ...

Thewater fromthe high Andean rivers is peculiar due to its composition and the geomorphology of its sources, and naturally or anthropogenically contamination is not discarded along its course. This water is used for ...

The cellulose from agroindustrial waste can be treated and converted into nanocrystals or nanofibers. It could be used to produce biodegradable and edible films, contributing to the circular economy and being environmentally ...

Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and ...

The contamination of water resources by effluents from various industries often contains heavy metals, which cause irreversible damage to the environment and health. The objective was to evaluate different biosorbents ...

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they ...

Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, ...

The removal of heavy metals from wastewater is an environmental challenge which demands the use of environmentally friendly materials that promote a circular economy. This study aimed to apply a novel composite of an ...

Adsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 C, for the equilibrium ...