Abstract This article presents an overview of scientific publications on insects for human consumption through a bibliometric analysis using data extracted from the Web of Science database from 1990 to 2022, covering more than 30 years of scientific production. The results are presented in tables, graphs, and diagrams with different types of mapping obtained by using specific packages to analyze bibliometric relationships, such as VOSviewer and the R-package Bibliometrics. According to the classification of areas of knowledge in WoS, most articles are mainly in food science technology, entomology, and multidisciplinary agriculture, with works ranging from environmental aspects, chemical composition, and sensory perception, among others. The countries with the most significant influence on the subject are Italy, the USA, and South Korea, with the highest number of publications in the area. On the other hand, the authors with the highest metrics are J.N. Kinyuru (Kenya), Y.S. Choi (South Korea), and L. Aquilanti (Italy). The journals with the highest productivity in edible insects are the Journal of Insects as Food and Feed, Foods, and Insects, with several publications of 217, 107, and 61, respectively. Finally, the conclusions of this work allow establishing routes to follow for researchers in the field of edible insects, such as which papers are most important, where to publish and in which countries and institutions the topic is most developed.

Resumen Este artículo presenta una visión general relacionada con las publicaciones científicas sobre insectos para consumo humano a través de un análisis bibliométrico utilizando datos extraídos de la base de datos Web of Science en un período de tiempo comprendido entre 1990 y 2022 cubriendo más de 30 años de producción científica. Los resultados se presentan en forma de tablas, gráficos y diagramas con diferentes tipos de mapeo obtenidos mediante el uso de paquetes específicos para el análisis de las relaciones bibliométricas como VoS Viewer y el paquete de R Bibliometrix. De acuerdo con la clasificación de las áreas de conocimiento en WoS, la mayoría de los artículos se encuentran principalmente en los segmentos de tecnología de los alimentos, la entomología, la agricultura multidisciplinar con trabajos que van desde los aspectos ambientales, la composición química, y la percepción sensorial, entre otros. Los países con mayor influencia en el tema son Italia, EE.UU. y Corea del Sur con el mayor número de publicaciones en el área. Por otro lado, los autores con mayores métricas son Kinyuru, JN (Kenia), Choi, YS, (Corea del Sur) y Aquilanti, L, (Italia). Las revistas con mayor productividad en insectos comestibles son Journal of insects as food and feed, Foods e Insects con un número de publicaciones de 217, 107 y 61 respectivamente. Finalmente, las conclusiones de este trabajo permiten establecer rutas a seguir para los investigadores en el campo de los insectos comestibles para la alimentación humana como por ejemplo que documentos son más importantes, donde publicar y en que países e instituciones el tema se encuentra mas desarrollado.

ABSTRACT The need to obtain nutritious foods from new sources and lower waste in industry has created a high interest in studying different parts of plants or foods that today are considered waste, but could be considered by-products with high nutritional value with potential use in human diets. Pumpkin seeds are commonly considered as waste but they have a high content of fatty and amino acids, which when used as a by-product or ingredient can add value to food products. The aim of this work was to perform a wide review of the nutritional and functional properties of Cucurbita maxima seeds and their potential medicinal influence.

RESUMEN La necesidad de obtener alimentos nutritivos de nuevas fuentes y menores desperdicios en la industria ha generado un gran interés en el estudio de diferentes partes de plantas o alimentos que hoy en día se consideran desechos, pero que podrían considerarse subproductos con alto valor nutricional y uso potencial en alimentación humana. Las semillas de calabaza se consideran comúnmente como desechos, pero tienen un alto e importante contenido de ácidos grasos y aminoácidos, que cuando se utilizan como subproducto o ingrediente pueden aportar un alto valor agregado a los productos alimenticios. El objetivo de este trabajo es realizar una amplia revisión de las propiedades nutricionales y funcionales de las semillas de Cucurbita maxima y su potencial influencia medicinal asociada a ellas.

Abstract: One of the problem of geotechnical engineering is the analysis of the retaining walls stability, where are several uncertainty sources. Some of these uncertainties relate to the inherent variability of fill soil, retained by the retaining wall, strength parameters. This feature can be quantified through a retaining wall stability probabilistic analysis using the Monte Carlo Simulation method (SMC), which enables to determine the wall reliability from collected testing shear strength information of existing soils in the cities of Coquimbo and La Serena, Coquimbo Region, Chile. An application example, the study of a cantilever retaining wall stability filled with silty sand soil (SM) with three different degrees of compaction (DC%: 80, 90 and 95%), with the objective to analyze the wall stability through statistical analysis of safety factors.

Resumen: Uno de los problemas de ingeniería geotécnica es el análisis de la estabilidad de muros de contención, en donde se presentan diversas fuentes de incertidumbre. Algunas de estas incertidumbres se relacionan con la variabilidad inherente de los parámetros de resistencia del suelo de relleno retenido por el muro de contención. Esta característica puede ser cuantificada a través de un análisis probabilístico de la estabilidad del muro de contención utilizando el método de Simulación de Monte Carlo (SMC), el que permite determinar la fiabilidad del muro a partir de información recolectada de ensayos de resistencia al corte de suelos existentes en las ciudades de Coquimbo y La Serena, región de Coquimbo, Chile. Un ejemplo de aplicación, se estudia la estabilidad de un muro de contención tipo Cantiléver con suelo de relleno arena limosa (SM) con tres distintos grados de compactación (DC%: 80, 90 y 95%), con el objetivo de analizar la estabilidad del muro a través del análisis estadístico de los factores de seguridad.

Olive (Olea europaea L.) oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. In this work, the effects of temperature on drying kinetics and quality indexes of the olive-waste cake during convective dehydration (40-90 °C) were investigated. Results on effective moisture diffusivity, physicochemical parameters, fatty acid profile, total phenolic, flavonoid, and flavanol contents as well as antioxidant capacity are also reported. Most of the fatty acids increased their content with respect to control sample with a temperature increase, i.e. oleic and linoleic acids increased 48% and 43% at 70 and 40 °C, respectively. Total flavanol content increased with temperature (48-62 mg catechin equivalents [CTE] 100 g-1 DM) except for 80 °C. Total phenolic and total flavonoid contents were highly correlated to antioxidant capacity (0.923 < r < 0.992), except for 70 and 80 °C, the rest of the samples maintained their initial antioxidant capacity by ORAC analysis. Thus, these parameters show that dried olive-waste cake has a high bioactive compounds with potential use as additives for the food or other industries.

Health-conscious consumers prefer a nutritious diet with an increase in fruit intake because of their bioactive compounds. Dehydration is widely used to prolong fruit shelf life. This study researched the effect of convective dehydration on physico-chemical properties, color, vitamin C, β-carotene, total phenolic content (TPC), flavonoids, and antioxidant capacity during dehydration of goldenberry (Physalis peruviana L.) fruits in the 50 to 90 °C temperature range. Chromatic parameters (L*, a*, and b*) as well as Chroma and hue angle were affected by drying temperature, which contributed to fruit discoloring during this process. Total phenolic content, flavonoids, and β-carotene increased from 321.05-356.68 mg gallic acid 100 g-1 DM, 99.25-144.29 mg quercetin equivalents 100 g-1 DM, and 722.30-783.16 mg 100 g-1 sample, respectively, at 90 °C. Radical scavenging activity showed higher antioxidant activity at high temperatures than low temperatures. Both vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation was observed between fruit TPC and flavonoids with antioxidant capacity. Based on these results, this fruit has potential for the development of new functional products.

In this study, the effects of hot-air drying conditions on color, water holding capacity, and total phenolic content of dried apple were investigated using artificial neural network as an intelligent modeling system. After that, a genetic algorithm was used to optimize the drying conditions. Apples were dried at different temperatures (40, 60, and 80 °C) and at three air flow-rates (0.5, 1, and 1.5 m/s). Applying the leave-one-out cross validation methodology, simulated and experimental data were in good agreement presenting an error < 2.4 %. Quality index optimal values were found at 62.9 °C and 1.0 m/s using genetic algorithm.

Colored potatoes (Solanum tuberosum L.) provide a natural source of phytochemicals that help reduce the risk of diseases. However, there is a lack of information on the degree of variation of the antioxidant activity and polyphenolic contents of these native potatoes. Thus, the antioxidant activity (AA) and total phenolic content (TPC) of native Chilean potatoes were determined. Twelve potato landrace clones collected from established cultivations on Chiloe Island and Valdivia were selected. Total phenolic content and AA were compared with two commercial varieties, Shepody and Desirée. Total phenolic content was determined by the Folin-Ciocalteu method, and β-carotene bleaching was used to compare AA. The TPC varied in the peeled potato samples from 191 to 1864 mg 100 g-1 DM meanwhile these parameters varied from 345 to 2852 mg 100 g-1 DM in unpeeled samples. Antioxidant activity was higher in unpeeled potatoes, and was the highest in the unpeeled NG-6 or ’Bruja’ native potato. The commercial var. Shepody showed pro-oxidant activity and had a relatively lower TPC. Results also indicated a higher concentration of total phenolics in the periderm of the colored native Chilean potatoes.

Las papas (Solanum tuberosum L.) coloreadas son una fuent natural de fitoquímicos que ayudan a reducir el riesgo de enfermedades. Sin embargo, existe una falta de información sobre el grado de variación de la actividad antioxidante y el contenido de polifenoles en estas papas nativas. Es así como la actividad antioxidante (AA) y contenido de fenoles totales (TPC) se determinaron en papas nativas chilenas. Doce genotipos de papa recogidos de cultivos establecidos en la Isla de Chiloé y en Valdivia fueron seleccionados, y se compararon TPC y AA con dos variedades comerciales, Shepody y Desirée. El TPC se determinó por el método de Folin-Ciocalteu, y el blanqueamiento de p-caroteno se utilizó para comparar la AA. El TPC varió en las muestras de papas sin piel desde 191 hasta 1864 mg 100 g-1 MS mientras que en las muestras con piel estos valores varían entre 345 y 2852 mg 100 g-1 MS. La AA fue mayor en las papas con piel, con el mayor valor para la papa nativa ’NG-6’ o ’Bruja’. La variedad comercial Shepody mostró actividad prooxidante y tuvo un TPC relativamente más bajo. Los resultados también indicaron una mayor concentración de fenoles totales en la epidermis de las papas nativas chilenas.

Se describe la transferencia de momento, calor y masa transitorio bi-dimensional en procesos agroalimentarios. Estos procesos son: la pre-cosecha y la deshidratación por aire caliente de frutas. La metodología incluye modelación matemática y simulación computacional para describir la convección y difusión de calor y masa conjugada que resulta de la interacción entre el alimento y el aire. El modelo matemático emplea las ecuaciones diferenciales parciales no lineales acopladas de continuidad, momento lineal, energía y materia. Se considera que las propiedades físicas de las frutas calculadas mediante correlaciones empíricas, varían con la temperatura y la concentración de humedad. El método de volúmenes finitos junto el algoritmo SIMPLE se utiliza para obtener los resultados de la variación en el tiempo de las distribuciones de velocidades (v), temperaturas (T) y concentraciones de humedad (C) para los procesos en estudio. Las propiedades termofísicas variables de los alimentos se obtuvieron a partir de modelos empíricos. Los resultados obtenidos incluyen distribuciones de las variables dependientes (v, T, C) en el tiempo, los cuales se comparan con resultados experimentales y numéricos de la literatura especializada.

The two-dimensional transient momentum, heat and mass transfer for agrofood processes is described. These processes are: pre-harvest and fruit hot-air dehydration. The methodology includes mathematical modeling and computational simulation to describe conjugate heat and mass convection and diffusion between food and surrounding air. The mathematical model is written in terms of a system built based on the non-linear coupled partial differential equations of continuity, linear momentum, energy and mass. Temperature and concentration dependent fruit thermophysical properties were calculated from empirical models. The finite volume method with the SIMPLE algorithm is used to obtain the results of velocity (v), temperature (T) and moisture concentration (C) distributions in time for the processes studied. The validation procedure includes a comparison with v, T and C experimental and numerical results obtained in the specialized literature.

O objetivo deste trabalho foi estudar o efeito da temperatura do ar e da composição da dieta na cinética de transferência de massa durante o processo de secagem de pellets usados na alimentação do haliote japonês (Haliotis discus hannai). No planejamento experimental, se usaram três temperaturas para a secagem por convenção, assim como três composições de dieta diferentes (Dietas A, B e C), nas quais a quantidade de farinha, espirulina, alga, óleo de peixe e maisena variou. O coeficiente de difusão da água dos pellets foi determinado através da equação da segunda lei de Fick, encontrando-se valores entre 0,84-1,94×10-10 m²/s. A cinética de secagem foi modelada utilizando os modelos de Page, Page modificado, Raiz do tempo, Exponencial, Logarítmico, Dois Termos, Henderson-Pabis modificado e de Weibull. Além disso, dois novos modelos, referidos como modelos propostos 1 e 2, foram usados para simular este processo. De acordo com os testes estatísticos aplicados, os modelos que melhor se ajustaram aos dados experimentais foram o de Henderson-Pabis modificado, Weibull e o modelo proposto 2, respectivamente. A análise de variância bifatorial mostrou que a dieta A (44% farinha, 9% espirulina, 1% óleo de peixe e 36% maisena) foi a que apresentou os valores de coeficiente de difusão mais altos, os quais foram favorecidos pelo aumento de temperatura no processo de secagem.

The aim of this research was to study the effect of air-temperature and diet composition on the mass transfer kinetics during the drying process of pellets used for Japanese Abalone (Haliotis discus hannai) feeding. In the experimental design, three temperatures were used for convective drying, as well as three different diet compositions (Diets A, B and C), in which the amount of fishmeal, spirulin, algae, fish oil and cornstarch varied. The water diffusion coefficient of the pellets was determined using the equation of Fick's second law, which resulted in values between 0.84-1.94×10-10 m²/s. The drying kinetics was modeled using Page, Modified Page, Root of time, Exponential, Logarithmic, Two-Terms, Modified Henderson-Pabis and Weibull models. In addition, two new models, referred to as 'Proposed' models 1 and 2, were used to simulate this process. According to the statistical tests applied, the models that best fitted the experimental data were Modified Henderson-Pabis, Weibull and Proposed model 2, respectively. Bifactorial analysis of variance ANOVA showed that Diet A (fishmeal 44%, spirulin 9%, fish oil 1% and cornstarch 36%) presented the highest diffusion coefficient values, which were favored by the temperature increase in the drying process.

The moisture sorption isotherms of Chilean papaya were determined at 5, 20, and 45 ºC, over a relative humidity range of 10-95%. The GAB, BET, Oswin, Halsey, Henderson, Smith, Caurie and Iglesias-Chirife models were applied to the sorption experimental data. The goodness of fit of the mathematical models was statistically evaluated by means of the determination coefficient, mean relative percentage deviation, sum square error, root-mean-square error, and chi-square values. The GAB, Oswin and Halsey models were found to be the most suitable for the description of the sorption data. The sorption heats calculated using the Clausius-Clapeyron equation were 57.35 and 59.98 kJ·mol-1, for adsorption and desorption isotherms, respectively.

O objetivo deste trabalho foi estudar a cinética de desidratação osmótica do mamão chileno (Vasconcellea pubescens) utilizando duas variáveis experimentais: temperatura (30, 40 e 50 °C) e concentração (40, 50 e 60%) da solução osmótica. Para este estudo, determinou-se a variação de massa total, de massa de água, de massa de sólidos solúveis, modeladas com as equações difusionais. Nesta investigação, também se considera e se usa uma modificação da equação proposta por Biswal-Bozorgmehr. Estes modelos foram avaliados através do coeficiente de regressão linear, da somatória de erros quadrados, da raiz média de erros quadrados e do Qui-quadrado. Comparando os valores experimentais com os valores calculados, demonstrou-se que o modelo Biswal-Bozorgmehr modificado apresenta um melhor ajuste sobre a variação da massa de água e de sólidos solúveis. Com a equação de Arrhenius, analisou-se o efeito da temperatura sobre os parâmetros cinéticos (Kw e Kss) e a difusividade efetiva de água (Dwe) e de sólidos solúveis (Dsse). De acordo com o desenho fatorial, observou-se que a temperatura não teve influência sobre a difusividade efetiva da água e dos sólidos solúveis, mas sim sobre a concentração da solução osmótica. A melhor condição de saída de água e ganho de sólidos durante a desidratação osmótica do mamão chileno foi a 30 °C com uma concentração de 60%.

El objetivo de este trabajo fue estudiar la cinética de deshidratación osmótica de la papaya chilena (Vasconcellea pubescens), utilizando dos variables experimentales: la temperatura (30, 40, 50 °C) y concentración (40, 50 y 60%) de la solución osmótica. Se determinó la variación de masa total, masa de agua y masa de sólidos solubles y se modeló con las ecuaciones difusionales, además en esta investigación se consideró y utilizó una modificación de la ecuación propuesta por Biswal-Bozorgmehr. Estos modelos fueron evaluados por medio del coeficiente de regresión lineal, suma de errores cuadrados, raíz media de los errores cuadrados y Chi-cuadrado. Al comparar los valores experimentales con los calculados, se demostró que el modelo Biswal-Bozorgmehr modificado obtuvo mejor ajuste sobre la variación de masa de agua y sólidos solubles. Mediante la ecuación de Arrhenius se analizó el efecto de la temperatura sobre los parámetros cinéticos (Kw y Kss) y difusividad efectiva de agua (Dwe) y sólidos solubles (Dsse). De acuerdo al diseño factorial, se observó que la temperatura no influyó sobre la difusividad efectiva de agua y de sólidos, pero sí la concentración de la solución osmótica. La mejor condición de salida de agua y ganancia de sólidos solubles durante la deshidratación osmótica de la papaya chilena fue a 30 °C con una concentración del 60%.

The aim of this research is to study and to model the hot air drying kinetics of Gracialaria algae (Gracilaria chilensis), using a convective drier -designed and built at the Faculty of Engineering of Universidad de La Serena- at five dry bulb temperatures (30, 40, 50, 60 and 70ºC) and an air velocity of 2.0 ± 0.2 m.s-1. Three empirical models are used for the mathematic modeling (Newton, Henderson-Pabis & Page). During the experiment, only a falling rate period is observed, hence the Fick's second law equation is used to estimate the effective water diffusivity. The drying process shows final moisture contents between 0.096 g water/g d.b. and 0.061 g water/g d.b. for 30ºC and 70ºC, respectively. Both diffusivity and kinetic parameters k1, k2 and k3 of the proposed models show dependence on temperature, and when being evaluated by the Arrhenius equation, activation energies of 39.92, 33.85, 33.49 and 33.83 kJ·mol-1 are obtained, respectively. According to the statistical analyses used (r2, SSE, RMSE and X²), the Page model shows the best fit quality on experimental data, thus being considered an excellent tool for the kinetic modeling of industrial drying processing of Gracilaria chilensis and the estimation of drying time at different temperatures, in order to achieve a commercial moisture content to be acceptable abroad.

El objetivo de este trabajo es estudiar y modelar la cinética de secado por aire caliente del alga Gracilaria (Gracilaria chilensis) utilizando un secador convectivo diseñado y construido en la Facultad de Ingeniería de la Universidad de La Serena a cinco temperaturas de bulbo seco (30, 40, 50, 60 y 70ºC) y velocidad de aire de 2.0±0.2 m.s-1. Para el modelado matemático se utilizan tres modelos empíricos (Newton, Henderson-Pabis & Page). Durante el experimento se observa solamente el periodo de velocidad decreciente, por lo que se utiliza la ecuación de la segunda Ley de Fick para el cálculo de la difusividad efectiva de agua. El proceso de secado presenta humedades finales entre 0.096 g agua/g m.s y 0.061 g agua/g m.s para 30ºC y 70ºC, respectivamente. Tanto la difusividad como los parámetros cinéticos k1, k2 y k3 de los modelos propuestos presentan dependencia con la temperatura y al evaluarlos con la ecuación de Arrhenius se obtienen energías de activación de 39.92, 33.85, 33.49 y 33.83 kJ·mol-1, respectivamente. De acuerdo a los análisis estadísticos que se utilizan (r2, SSE, RMSE y X²), el modelo de Page muestra la mejor calidad de ajuste sobre los datos experimentales, otorgando así una buena herramienta para el modelado de la cinética de secado industrial de la Gracilaria chilensis y el cálculo del tiempo de secado a diferentes temperaturas, con el fin de alcanzar un contenido de humedad comercial aceptable internacionalmente.