Cupuaçu (Theobroma grandiflorum Schum.) is an Amazonian fruit rich in antioxidants potential due to its phenolic compounds. Its seeds produce cupulate, a chocolate-like product, and the residue remains rich in biocompounds. This study aimed to optimize and compare microwave-assisted (MAE) and high pressure/temperature extraction (HPTE) of polyphenolic and flavonoid compounds from cupuaçu seed by-products. A Box-Behnken 33 factorial design assessed the influence of extraction time, solid/liquid ratio, and ethanol concentration. Responses included total polyphenol content, total flavonoid content, and anti-radical power via the ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) method. In optimum conditions, MAE had the highest total polyphenol content and HPTE for flavonoids. Optimal conditions for both methods were 65% (m/v) ethanol concentration, 45 min extraction time, and 0.03 g mL−1 solid/liquid ratio. MAE and HPTE achieved greater recovery of (−)-epicatechin and (−)-epigallocatechin-3-gallate compared to percolation. Both techniques proved viable for recovering polyphenols from cupuaçu seed by-products, in less time and with less solvent. Thus, cupuaçu by-products can be a sustainable and functional food source, with MAE and HPTE providing high yields and quality extracts rich in polyphenols. Theobroma Schum. Schum cupulate chocolatelike chocolate like product biocompounds microwaveassisted microwave assisted (MAE pressuretemperature pressure temperature (HPTE byproducts. byproducts by products. products BoxBehnken Box Behnken 3 solidliquid solid liquid ratio concentration antiradical anti radical 2,2azinobis3ethylbenzothiazoline6sulphonic 22azinobis3ethylbenzothiazoline6sulphonic azinobisethylbenzothiazolinesulphonic 2,2 azino bis ethylbenzothiazoline 6 sulphonic 2 acid method flavonoids 65 m/v mv m v (m/v 4 003 0 03 0.0 mL1 mL 1 mL− −epicatechin epicatechin − −epigallocatechin3gallate epigallocatechin3gallate epigallocatechingallate epigallocatechin gallate percolation byproducts, products, solvent Thus source 2azinobis3ethylbenzothiazoline6sulphonic azinobis 22 2, 00 0.

ABSTRACT: Increasing the cup score is crucial in coffee quality, which can be achieved by modifying the fermentation. The effect of double fermentation of coffee (Coffea arabica) on bean quality was evaluated. De-pulped Catucaí cherry trees were subjected to double fermentation, followed by washing and drying. The double fermentation was carried out under anaerobic and aerobic conditions, at room temperature (22.8 °C) and cold (13.2 °C) using four treatments and a control; during fermentation, pH, titratable acidity and °Brix were evaluated; and in the dried beans, yield, granulometric analysis and sensory quality were evaluated. The results showed a pH of 3.2 to 3.9, titratable acidity of 0.5% and 1.7% and °brix between 4 and 5.5; the average yield was 83.04%, grain retention on mesh 15 of 89.32% and a very good rating in sensory quality in all treatments (scores greater than 82 on the SCAA scale). The highest cup score was achieved by treatment with anaerobic fermentation at room temperature (84.25 points), whose characteristic notes were chocolate, orange, cinnamon and almond. The results show that all the coffees treated with double fermentation achieved higher scores than the control.

RESUMEN: Incrementar el puntaje en taza es crucial en la calidad del café, que puede lograrse modificando la fermentación. Se evaluó el efecto de la doble fermentación del café (Coffea arábiga) en la calidad del grano. Los cerezos variedad Catucaí despulpados fueron sometidos a doble fermentación, seguido de lavado y secado. La doble fermentación se realizó en condiciones anaeróbicas y aeróbicas, a temperatura ambiente (22,8 °C) y en frío (13,2 °C) utilizando cuatro tratamientos y un control; durante la fermentación se evaluó el pH, acidez titulable y °Brix; y en los granos secos rendimiento, análisis granulométrico y calidad sensorial. Los resultados mostraron un pH de 3,2 a 3,9, acidez titulable de 0,5% y 1,7% y °brix entre 4 a 5,5; el rendimiento promedio fue 83,04%, retención de grano sobre malla 15 de 89,32% y una calificación de muy buena en calidad sensorial en todos los tratamientos (puntajes superiores a 82 en escala SCAA). El mayor puntaje en taza alcanzó el tratamiento con fermentación anaeróbica a temperatura ambiente (84,25 puntos), cuyas notas características resaltantes fueron a chocolate, naranja, panela y almendra. Los resultados demuestran que todos los cafés tratados con doble fermentación alcanzaron puntajes mayores que el control.

RESUMEN El cacao ha aportado sustanciales ingresos a la economía ecuatoriana, al punto de llamársele “pepa de oro” desde el siglo XIX, por ser la base de las primeras industrias y entidades bancarias y dinamizador del desarrollo socio-económico. En la cadena de producción y comercialización cacaotera intervienen múltiples actores, estableciéndose interrelaciones para posicionar los productos del cacao en el mercado interno, pero destinando la mayor parte a la exportación. Este estudio analiza el proceso de comercialización de productos a partir de la identificación de sus principales canales. Sobre la base de una metodología mixta con enfoque descriptivo, se caracterizó el producto y su comercialización a partir de los resultados de una encuesta a actores del sector comercio de la provincia de Manabí. Se demuestra la preferencia por el consumo de productos del cacao procedentes de distribuidoras locales con políticas de pago flexibles, ciclos operativos de reposición de productos y respetuosas de las normativas legales y sanitarias. Entre los derivados con mayor consumo se encuentra el chocolate en polvo y el chocolate en barra, con preferencias hacia los envases en funda y sachets. Los resultados pueden ser generalizados a otras localidades, para potenciar la comercialización de productos derivados del cacao.

ABSTRACT Cocoa has contributed substantial income to the Ecuadorian economy, to the point of being called “golden nugget” since the 19th century, for being the basis of the first industries and banking entities and driving socio-economic development. Multiple actors intervene in the cocoa production and marketing chain, establishing interrelationships to position cocoa products in the domestic market, but allocating the majority to export. This study analyzes the product marketing process by identifying its main channels. Based on a mixed methodology with a descriptive approach, the product and its marketing were characterized based on the results of a survey of actors in the commerce sector in the province of Manabí. The preference for the consumption of cocoa products from local distributors with flexible payment policies, operational product replacement cycles and respect for legal and health regulations is demonstrated. Among the derivatives with the greatest consumption are chocolate powder and chocolate bars, with preferences towards packaging in cases and sachets. The results can be generalized to other locations, to enhance the marketing of cocoa products.

Abstract Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching, chocolate is known for its taste and flavor. Although the sugar content of chocolate is limiting its reach to the health-conscious population, chocolate is endowed with immense medicinal benefits. The major ingredient of chocolate, cocoa, Theobroma cacao L., is a plant known as the “Food of the Gods” due to the abundance of polyphenols present in it. Processing conditions and parameters affect the polyphenol stability. Roasting process conditions affect the polyphenols of cocoa beans, especially the epicatechin and procyanidin. The variety of cocoa beans, quality and presence of fat, sugar, emulsifiers, drying time, and temperature are the important influencing factors affecting the polyphenol content of chocolate. Chocolate possesses antioxidant, antidiabetic, anticancer, anti–inflammatory, and good mood food properties but it is also shown to be prebiotic and helps in alleviating the symptoms of Alzheimer’s and heart disease. The functional properties of chocolate can be enhanced by the addition of certain foods/ functional ingredients. This paper reviews the role of chocolate as a functional food, the effect of processing on polyphenols, and the recent developments in improving the functional properties of chocolates through fortification. world beans roasting grinding conching flavor healthconscious health conscious population benefits L L. Food Gods stability procyanidin fat emulsifiers time antioxidant antidiabetic anticancer antiinflammatory anti inflammatory anti–inflammatory Alzheimers Alzheimer s disease foods ingredients fortification

The aim of the present study was to evaluate the effect of roasting and cocoa mass content on the composition of chocolates. Chocolate formulations were developed (40, 50, 60 and 70% cocoa solids) using unroasted and roasted cocoa beans, and analyses were performed: physicochemical, chemical composition, antioxidant capacity, procyanidin content, total phenolic compounds, quantification of theobromine, caffeine, catechin and epicatechin by high performance liquid chromatography (HPLC) and spectroscopic profile by mid-infrared spectroscopy (MIR). The results revealed that higher values of total phenolics, epicatechin and procyanidins, were obtained in chocolates produced with unroasted cocoa beans, with a significant difference in relation to those with roasted cocoa beans. It was observed that increasing the percentage of cocoa in the formulations caused an increase in the content of bioactive compounds. The use of MIR in the differentiation of chocolate samples produced with roasted and unroasted cocoa beans obtained a positive result. This technique associated with principal component analysis (PCA) enabled the separation of chocolates according to the type of cocoa bean (roasted and unroasted) used in production, confirming its importance for a quick evaluation of the parameters. 40, 40 (40 50 6 70 solids performed physicochemical capacity compounds theobromine caffeine HPLC (HPLC midinfrared mid infrared MIR. . (MIR) phenolics procyanidins result PCA (PCA production parameters 4 (4 5 7 (MIR (

ABSTRACT Theobroma cacao, the source for chocolate fabrication, is a high-value crop that faces challenges such as the impact of climate change, pathogens, and cadmium accumulation. Soil associated with T. cacao has been extensively studied, looking for bio-controllers and microorganisms capable of Cd accumulation. However, there is no information about the microbial structure and interactions occurring in soil associated with cacao wild relatives, which represent a repository for biological diversity and its potential for biotechnological applications. We performed an extracellular DNA metabarcoding on soil samples associated with Theobroma spp. and Herrania sp. plants in two localities of the Biogeographic Chocó. We found microbial high diversity indexes and no correlation with plants or sampling locations. Potential cacao pathogens and bio-controllers and unexpected differences in the physicochemical soil properties from close locations were detected. Cadmium, an important economic factor for the commercialization of cacao products, showed significant differences between locations associated with a particular Theobroma species. We discuss some important relationships with soil physicochemical properties, the urgent need to complete the missing information on the diversity of bacterial, fungal and insect groups, and the potential of comprehensive analyses for decision-making regarding land-use and vocation. Also, we did not find the only T. hylaeum tree after three years, evincing the urgent need for conservation strategies in Colombia’s Chocó region. fabrication highvalue value change accumulation T studied biocontrollers bio controllers However relatives applications spp sp detected Cadmium products species bacterial groups decisionmaking decision making landuse land use vocation Also years Colombias Colombia s region

Abstract Given the high content of unsaturated fatty acids that high oleic sunflower oil has and thinking in terms of healthiness and innovation, this study aimed to characterize organogels and to investigate the effect of the addition of organogels in chocolate spreads to reduce saturated fatty acids (SFA). The characterization of the organogels was carried out in terms of solids fat content (SFC), crystallization kinetics, thermal behavior, polymorphism, microstructure, hardness, and rheological properties. The organogels analysed showed 5.22% to 6.20% solids at 10 °C, melted at 45 °C, and dropped to < 2.34% at 37.5 °C. Induction time was 4 to 8 minutes, with max solids at 2.29% to 4.72%. The melting and crystallization curves could be subdivided into different regions, which reflected the different classes of triacylglycerol present in the organogels. All organogels showed β polymorphism. The average diameter of the organogels was less than 30 μm, thus minimizing the perception of grittiness in the mouth resulting from the lipid phase. Hardness values varied between 3.53 and 4.58 N. The elastic modulus (G’) value was greater than the viscous modulus (G”), indicating the behavior of a solid material. The results of chocolate spreads were characterized by consistency, distribution particle size, rheological properties and dynamic turbidimetry. The range of consistency of spreads ranged from 13.83 to 631.60 gF. All chocolate spreads formulated with organogels showed particle size between 14.59 and 46.23 µm at index d 0.5 and d 0.9, respectively. As for the rheological parameters, the G' value was observed superior to G”, indicating properties of solid materials. The chocolate spreads with organogels analyzed showed characteristic stability. There was no exudation of liquid oil in the stabilization period for 36 days, thus the chocolate spreads showed a predominant elastic behavior. This characterization proves to be fundamental for the reformulation of products in terms of greater healthiness. innovation SFA. SFA . (SFA) SFC, SFC , (SFC) kinetics polymorphism microstructure hardness 522 5 22 5.22 620 6 20 6.20 1 C °C 234 2 34 2.34 375 37 37. minutes 229 29 2.29 472 72 4.72% regions 3 μm phase 353 53 3.5 458 58 4.5 N G (G’ G, (G”) material turbidimetry 1383 13 83 13.8 63160 631 60 631.6 gF 1459 14 59 14.5 4623 46 23 46.2 05 0 0. 09 9 0.9 respectively parameters G” materials stability days (SFA (SFC 52 5.2 62 6.2 2.3 2.2 47 7 4.72 35 3. 4. (G (G” 138 13. 6316 63 631. 145 14. 462 46. 5. 6. 2. 4.7

Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development is fermentation, which occurs spontaneously through the microorganisms in the environment, fruit, fermentation boxes, and utensils. In the cocoa market, cocoa beans are classified into two types: bulk and flavor. Beans categorized as bulk are derived from commodity cocoa, a result of incorrect or incomplete fermentation, which does not lead to the development of aroma and flavor. Bulk cocoa is widely used in industrial chocolate production because, besides being cost-effective, it does not require fine flavors since other ingredients will be added. On the other hand, 'flavor' cocoa beans are well-fermented, thus developing their flavor and aroma compounds, and these are used in bean-to-bar processing. This present article is a review concerning the general aspect of cocoa microbiology, biochemistry, processing, and their effects on bean-to-bar chocolate production. artisanal chocolates beantobar bar emerged chain environment fruit boxes utensils types because costeffective, costeffective cost effective, effective cost-effective added hand 'flavor wellfermented, wellfermented well fermented, fermented well-fermented compounds processing microbiology biochemistry

Abstract: Tourism has sought cooperation to improve the level of service offered to customers and increase the attractiveness of value offers. However, cooperation also generates mutual dependence between participants in the different tourism segments and with tourists and institutional representatives. This research analyses the importance of collaboration in tourist services and its influence on competitiveness. The methodology used was the application of the Analytic Hierarchy Process (AHP) to evaluate the alternatives of projects at Engenho Triunfo, located in the city of Areia, in Brujo Paraibano. As a result of the hierarchy of other options, the regional sweets production service obtained the highest score. It took first place in the general ranking, followed by the cocoa/chocolate production service. These results guide organizations in the tourism sector when prioritizing their collaborative actions and efficiently directing their efforts and resources. In conclusion, regional sweets emerged as the most valued alternative, followed by the production of cocoa/chocolate and regional ice creams. These results provide valuable guidance for prioritizing investments and efforts in Engenho Triunfo's tourist services, highlighting the most promising and priority options to boost competitiveness and sustainability in the market. The research helps expand knowledge about the interaction between the actors involved and highlights the factors that drive competitiveness and sustainability. Abstract offers However representatives AHP (AHP Triunfo Areia Paraibano score ranking cocoachocolate cocoa chocolate resources conclusion alternative creams Triunfos s market

Resumo: O turismo tem buscado a cooperação para melhorar o nível de serviço oferecido aos clientes e ampliar a atratividade das ofertas de valor. No entanto, a cooperação também gera dependência mútua entre os participantes dos diversos segmentos turísticos, bem como com os turistas e representantes institucionais. Esta pesquisa tem como objetivo analisar a importância da cooperação nos serviços turísticos e sua influência na competitividade de forma sustentável. A metodologia utilizada foi a aplicação do Analytic Hierarchy Process (AHP) para avaliar as alternativas dos empreendimentos no Engenho Triunfo, localizado na cidade de Areia, no Brejo Paraibano. Como resultado na hierarquização das alternativas, o serviço de produção de doces regionais obteve a maior pontuação e conquistou o primeiro lugar no ranqueamento geral, seguido pelo serviço de produção de cacau/chocolate. Esses resultados fornecem orientação para as organizações do setor turístico ao priorizarem suas ações colaborativas e direcionarem seus esforços e recursos de forma eficiente. Como conclusão, a produção de doces regionais emergiu como a alternativa mais valorizada, seguida pela produção de cacau/chocolate e sorvetes regionais. Esses resultados fornecem orientação valiosa para priorizar investimentos e esforços nos serviços turísticos do Engenho Triunfo, destacando as opções mais promissoras e prioritárias para impulsionar a competitividade e a sustentabilidade no mercado. A pesquisa auxilia na ampliação do conhecimento sobre a interação entre os diversos atores envolvidos e ressalta os fatores que impulsionam a competitividade e a sustentabilidade. Resumo valor entanto institucionais sustentável AHP (AHP Triunfo Areia Paraibano geral cacauchocolate cacau chocolate eficiente conclusão valorizada mercado

Resumen: El turismo ha buscado la cooperación para mejorar el nivel de servicio ofrecido a los clientes y aumentar el atractivo de las ofertas de valor. Sin embargo, la cooperación también genera dependencia mutua entre los participantes de los diferentes segmentos turísticos, así como con los turistas y representantes institucionales. Esta investigación tiene como objetivo analizar la importancia de la cooperación en los servicios turísticos y su influencia en la competitividad. La metodología utilizada fue la aplicación del Proceso Analítico Jerárquico (AHP) para evaluar las alternativas de proyectos en Engenho Triunfo ubicado en la ciudad de Areia, en Brejo Paraibano. Como resultado de la jerarquía de alternativas, el servicio de producción de dulces regionales obtuvo el puntaje más alto y ocupó el primer lugar en el ranking general, seguido del servicio de producción de cacao/chocolate. Estos resultados proporcionan orientación a las organizaciones del sector turístico a la hora de priorizar sus acciones colaborativas y dirigir sus esfuerzos y recursos de manera eficiente. En conclusión, la producción de dulces regionales surgió como la alternativa más valorada, seguida por la producción de cacao/chocolate y helados regionales. Estos resultados brindan una valiosa orientación para priorizar inversiones y esfuerzos en los servicios turísticos de Engenho Triunfo, destacando las opciones más prometedoras y prioritarias para impulsar la competitividad y la sostenibilidad en el mercado. La investigación ayuda a ampliar el conocimiento sobre la interacción entre los diferentes actores involucrados y resalta los factores que impulsan la competitividad y la sostenibilidad. Resumen valor embargo institucionales AHP (AHP Areia Paraibano general cacaochocolate cacao chocolate eficiente conclusión valorada mercado

Abstract The objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husks of the Pacamara coffee (Coffea arabica) variety, produced under organic management, were used. The samples were previously dried, ground, and sieved at 0.250 mm. Five chocolate formulations were previously standardized at 55% content of cocoa solids (mass and cocoa butter) and at 0.4% soy lecithin. The addition of CHF was tested at the concentrations of 0, 2.5, 5.0, 7.5, and 10%, using a completely randomized design and three replicates. The addition of CHF up to 10% alters the physicochemical, textural, and rheological properties of the chocolate formulations, but without compromising their composition and quality. The tested formulations only differed regarding hardness and cohesiveness, evaluated in the texture profile. The hardness of the chocolate formulations increases as CHF is added. (CHF physical physicochemical microbiological textural characteristics Coffea arabica variety management used dried ground 0250 0 250 0.25 mm 55 mass butter 04 4 0.4 lecithin 25 2 5 2.5 50 5.0 75 7 7.5 10 replicates quality cohesiveness profile added 025 0.2 0. 2. 5. 7. 1 02

Resumo O objetivo deste trabalho foi produzir chocolates amargos com adição de farinha de casca de café (CHF) e avaliar os efeitos gerados nas suas características físicas, físico-químicas, microbiológicas, de textura e reológicas. Foram utilizadas cascas da variedade de café (Coffea arabica) Pacamara, produzida com manejo orgânico. As amostras foram previamente secas, moídas e peneiradas a 0,250 mm. Cinco formulações de chocolates foram previamente padronizadas em 55% de teor de sólidos de cacau (massa e manteiga de cacau) e em 0,4% de lecitina de soja. A adição de CHF foi testada nas concentrações de 0, 2,5, 5,0, 7,5 e 10%, tendo-se utilizado delineamento inteiramente casualizado e três repetições. A adição de CHF até 10% altera as propriedades físico-químicas, de textura e reológicas das formulações de chocolate, mas sem comprometer sua composição e sua qualidade. As formulações testadas diferiram apenas quanto à dureza e à coesividade, avaliadas no perfil de textura. A dureza das formulações de chocolate aumenta à medida que a CHF é adicionada. (CHF físicas físicoquímicas, físicoquímicas físico químicas, químicas físico-químicas microbiológicas Coffea arabica Pacamara orgânico secas 0250 0 250 0,25 mm 55 massa 04 4 0,4 soja 25 2 5 2,5 50 5,0 75 7 7, 10 tendose tendo se repetições qualidade coesividade adicionada 025 0,2 2, 5, 1 02

Abstract One of the central components in the recipes elaborated within love magic was the menstruum. Its early presence in New Spain sustained the existence of a parallelism between European and American love magic. Here, it’s analyzed how this parallelism is not so clear when reviewing the self-denunciations and denunciations made by women before the Holy Office at the end of the sixteenth century and throughout the seventeenth century. Through the documents of the Inquisition, we can recognize that the recommendation to use menstruum in recipes to attract the love of a man came from the world of witchcraft of Spanish, mulatto and black women, and later transited to the world of indigenous women. The indigenous women were preponderantly specialists in the handling of herbs and other resources. To account for this, I propose to place myself in an area of intersection between humoral theory, European love magic and indigenous herbalism.

Resumen Uno de los componentes centrales en las recetas elaboradas dentro de la magia amorosa fue el menstruo. Su presencia temprana en Nueva España sostuvo la existencia de un paralelismo entre la magia amorosa europea y americana. Aquí se analiza cómo este paralelismo no es tan claro al momento de revisar las autodenuncias y denuncias que hicieron las mujeres ante el Santo Oficio, a finales del siglo XVI y a lo largo del siglo XVII. A través de los documentos de la Inquisición, podemos reconocer que la recomendación de utilizar el menstruo en las recetas para atraer el amor de un hombre provino del mundo de la hechicería de las mujeres españolas, mulatas y negras, transitando más adelante al mundo de las indígenas. Las mujeres indígenas fueron preponderantemente especialistas en el manejo de hierbas y otros recursos. Para dar cuenta de esto, propongo ubicarme en un área de intersección entre la teoría humoral, la magia amorosa europea y la herbolaria indígena.

Abstract Introduction: it is currently recommended to limit the consumption of ultra-processed products because of their high content of sugar, total fats, saturated fats, trans fats and sodium. Front labelling is a strategy aimed at strengthening consumer choice, but the micronutrient addition strategy carried out by the food industry contributes to consumers overestimating their nutritional quality. The objective of this study was to analyze, following the model of the Nutrient Profile (PN) of the Pan American Health Organization (PAHO), a group of ultra-processed products available in the Argentine market and apply the model in a differentiated way in products fortified by the food industry. Materials and method: field study, cross-sectional, descriptive. The nutrient profile was applied considering: free sugars, total fats, saturated fats, trans fats and sodium, both in fortified and unfortified products. Each of the general food categories: sweet cookies, alfajores, chocolates, sweets, ice cream, cereals, beverages, spreadable sweets, salty snacks and dairy products, were divided into subcategories, made up of different products. A descriptive statistical analysis by subcategories was performed. Results: the sample consisted of 682 products and all exceeded the cut-off point of at least one nutrient in excessive quantity. 100% of the fortified products (n=146) had an excessive amount of some nutrient, 41.1% had an excess nutrient and 50.7% two nutrients. 95.7-100% of the products of the breakfast cereals, chocolate, drinking and potted yogurts groups were categorized as having excessive amounts of free sugars. Conclusions: all the products analyzed presented at least one nutrient from the reference NP, in excessive quantity. The same products had added vitamins, minerals or fiber. The need for studies to research whether this strategy induces confusion in the consumer when choosing is made visible.

Resumen Introducción: en la actualidad se recomienda limitar el consumo de productos ultraprocesados por su alto contenido en azúcar, grasas totales, grasas saturadas, grasas trans y sodio. El etiquetado frontal es una estrategia destinada a fortalecer en el consumidor su capacidad de elegir, pero la estrategia de adición de micronutrientes realizada por la industria alimentaria contribuye a que los consumidores sobrestimen su calidad nutricional. El objetivo de este estudio fue analizar según el modelo del Perfil de Nutrientes (PN) de la Organización Panamericana de la Salud (OPS), un grupo de productos ultraprocesados disponibles en el mercado argentino y aplicar el modelo de forma diferenciada en productos fortificados por la industria alimentaria. Materiales y método: estudio de campo, transversal, descriptivo. Se aplicó el perfil de nutrientes considerando: azúcares libres, grasas totales, grasas saturadas, grasas trans y sodio, en productos fortificados y sin fortificación. Cada una de las categorías generales de alimentos: galletitas dulces, alfajores, chocolates, golosinas, helados, cereales, bebidas, dulces untables, snacks salados y lácteos, fueron divididas en subcategorías, integradas por diferentes productos. Se realizó un análisis estadístico descriptivo por subcategorías. Resultados: la muestra se conformó por 682 productos y todos superaron el punto de corte de al menos un nutriente en cantidad excesiva. El 100% de los productos fortificados (n=146) presentó cantidad excesiva de algún nutriente, el 41,1% tuvo un nutriente en cantidad excesiva y el 50,7% dos nutrientes. 95,7-100% de los productos de los grupos cereales de desayuno, chocolatadas, yogures bebibles y en pote, se categorizaron como con cantidad excesiva de azúcares libres. Conclusiones: todos los productos analizados presentaron al menos un nutriente del PN de referencia, en cantidad excesiva. Los mismos productos tenían adición de vitaminas, minerales o fibra. Se visibiliza la necesidad de realizar estudios que investiguen si esta estrategia induce confusión en el consumidor al momento de elegir.

Resumen El helado es un producto lácteo con características refrescantes, aroma y apariencia agradable como resultado de la adición de diferentes ingredientes. En la actualidad existe poca documentación relacionada con la evaluación económica de plantas de producción de helado, y ninguna relacionada con la simulación en SuperPro Designer® de este tipo de proceso. En este artículo, se llevó a cabo la evaluación técnico-económica de una planta de producción de helado de chocolate a escala industrial. La planta de producción estuvo basada en Cuba y fue diseñada para producir 808 envases de 10 L de helado por lote (961,520 L por año). El balance de masa y energía, así como también los principales indicadores económicos y de rentabilidad, fueron determinados mediante la aplicación del simulador SuperPro Designer®. El Valor Actual Neto, Tasa Interna de Retorno y Período de Recuperación de la Inversión fueron US $ 1 444 000, 24,45% y 4,45 años, respectivamente. Los resultados indicaron que la planta de producción de helado de chocolate fue factible bajo las condiciones económicas actuales de Cuba. El proceso de producción de helado de chocolate propuesto comienza a ser no rentable as partir de un valor del costo unitario de la leche de vaca de US $ 1,50/L y a partir de un valor de la tasa de interés de 24,45%.

Abstract Ice cream is a dairy product with refreshing features, pleasing aroma and appearance as a result of the addition of different ingredients. Currently, there is little related documentation related to the economic evaluation of ice cream production plants, and none related to the simulation in SuperPro Designer® of this type of process. In this paper, the techno-economic evaluation for an industrial-scale chocolate ice cream production plant was carried out. The production plant was based in Cuba and designed to produce 808 containers of 10 L of ice cream per batch (961,520 L per year). The mass and energy balance, as well as the main profitability and economic indicators of the process, were determined by the application of SuperPro Designer® simulator. The Net Present Value, Internal Rate of Return and Payback Time of the project were US $ 1,444,000, 24.45% and 4.45 years, respectively. The findings indicated that the chocolate ice cream production plant was feasible under the current economic condition of Cuba. The proposed chocolate ice cream production process begins to be unprofitable from a value of the cow milk unit cost of US $ 1.50/L and from a value of the interest rate of 24.45%.

Resumen Haemophilus parainfluenzae forma parte de la microbiota normal de la cavidad oral y del tracto respiratorio superior. Es un reconocido agente causal de endocarditis y, con menor frecuencia, de enfermedades como neumonía, sepsis, osteomielitis, celulitis, meningitis y gastroenteritis aguda. Aquí se presenta un caso de orquiepididimitis en un joven adulto donde H. parainfluenzae, confirmado por espectrometría de masas (MALDI-TOF MS), fue el único patógeno detectado. Este caso contribuye a valorar el rol de H. parainfluenzae como patógeno humano, aislado a partir de sitios diferentes del torrente sanguíneo y las vías respiratorias.

Resumo Haemophilus parainfluenzae faz parte da microbiota normal da cavidade oral e do trato respiratório superior. É um reconhecido agente causal de endocardite e, menos frequentemente, de doenças como pneumonia, sepse, osteomielite, celulite, meningite e gastroenterite aguda. Aqui é relatado um caso de orquiepididimite em um adulto jovem onde H. parainfluenzae, confirmado por espectrometria de massa (MALDI-TOF MS), foi o único patógeno detectado. Este caso contribui para avaliar o papel do H. parainfluenzae como patógeno humano, isolado de outros locais que não sejam a corrente sanguínea e o trato respiratório.

Abstract Haemophilus parainfluenzae is part of the normal microbiota of the oral cavity and the upper respiratory tract. It is a recognised causal agent of endocarditis and, less frequently, of diseases such as pneumonia, sepsis, osteomyelitis, cellulitis, meningitis, and acute gastroenteritis. A case of orchiepididymitis in a young adult is reported, where H. parainfluenzae, confirmed by mass spectrometry (MALDI-TOF MS), was the only pathogen detected. This case contributes to assess the role of H. parainfluenzae as a human pathogen, isolated from sites other than the bloodstream and the respiratory tract.

Resumen Objetivo: Identificar productos potenciales de mango como una alternativa para la producción de mango de comercialización limitada en la zona sur de Sinaloa. Metodología: Se implementaron dos primeras etapas: (1) Generación de alternativas de productos. (2) Selección de un producto. Resultados: En la Etapa 1 se identificaron: galleta rellena, ate y barra, por su facilidad de compra, contenido funcional e ingredientes naturales, siendo barra el producto con mayor potencial de éxito. En la Etapa 2, barras en presentaciones de amaranto, mezcla de frutos secos con chocolate y mezcla de cereales con yogurt, resultaron las más preferidas. Limitaciones: La identificación de atributos mediante encuestas puede ser subjetiva, por lo cual, se recomienda realizar pruebas sensoriales con consumidores. Conclusiones: Podemos anotar que los tres productos potenciales, y sus atributos, identificados fueron: (1) Barra de mezcla de frutos secos con chocolate fue preferida debido a su aporte de energía, facilidad de compra e ingredientes naturales. (2) Barra de amaranto resultó preferida por sus aportes de proteínas, carbohidratos, fibra, ingredientes naturales y precio. Finalmente, (3) Barra de mezcla de cereales con yogurt es preferida por remplazar una comida, contenido de fibra y contribución a la salud.

Abstract Objective: To identify potential mango products, as an alternative to take advantage of mango production that is not commercialized in the southern zone of Sinaloa. Methodology: Tow stages were implemented: (1) Generation of product alternatives. (2) Selection of a product. Results: In Stage 1, filled cookie, ate and bar were identified for their ease of purchase, functional content, and natural ingredients, with bar being the product with the greatest potential for success. In Stage 2, bars in amaranth, mixed nuts and chocolate and mixed cereal and yogurt presentations were the most preferred. Limitations: May be the identification of attributes through surveys can be subjective, so sensory testing with consumers is recommended. Conclusions: The three potential products and their attributes identified were: (1) mixed nuts and chocolate bar was preferred because of its energy contribution, ease of purchase and natural ingredients; (2) amaranth bar was preferred because of its protein, carbohydrates, fiber, natural ingredients, and price; and (3) mixed nuts and chocolate bar was preferred because of its protein, carbohydrates, fiber, natural ingredients, and price. Finally, (3) Cereal mix bar with yogurt was preferred for its meal replacement, fiber content and contribution to health.