ABSTRACT: This study explored the use only of ultrasound (US) for extracting proteins from grass carp (Ctenopharyngodon idella) backbones at low temperature and examined its impact on hydrophobicity, solubility, electrophoretic profile, and sulfhydryl levels. Backbones were treated with 35 and 130 kHz for 20, 30, and 40 minutes at 14 ºC, resulting in two protein fractions: solid (TPS) and liquid (TPL). US increased yield compared to the non-sonicated fraction. TPL (35 kHz) exhibited a 16% reduction in total and free sulfhydryl levels and a 25% increase in hydrophobicity. US induced protein conformation and band intensity alterations, particularly between 25 to 100 kDa for TPL at 130 kHz and below 30 kDa for TPS at 35 kHz. This study demonstrated the efficacy of US for protein extraction from fish by-products and its capacity to modify protein characteristics, facilitating the development of innovative food products. ABSTRACT (US Ctenopharyngodon idella hydrophobicity solubility profile 3 13 20 4 1 ºC fractions (TPS TPL. . (TPL) nonsonicated non sonicated fraction (3 16 alterations 2 10 byproducts by products characteristics (TPL (

RESUMO: Este estudo explorou o uso exclusivo do ultrassom (US) para extrair proteínas das espinhas dorsais da carpa-capim (Ctenopharyngodon idella) em baixas temperaturas e examinou seu impacto na hidrofobicidade, solubilidade, perfil eletroforético e níveis de sulfidrilas. As espinhas dorsais foram tratadas com 35 e 130 kHz por 20, 30 e 40 minutos a 14 ºC, resultando em duas frações de proteínas: sólida (TPS) e líquida (TPL). O US aumentou o rendimento em comparação com a fração não sonificada. TPL (35 kHz) apresentou uma redução de 16% nos níveis totais e livres de sulfidrila e um aumento de 25% na hidrofobicidade. O US induziu alterações na conformação proteica e na intensidade das bandas, especialmente entre 25 e 100 kDa para TPL a 130 kHz e abaixo de 30 kDa para TPS a 35 kHz. Este estudo demonstrou a eficácia do US na extração e na modificação de algumas propriedades das proteínas de subprodutos de peixe, facilitando assim seu emprego no desenvolvimento de produtos alimentícios inovadores. RESUMO (US carpacapim carpa capim Ctenopharyngodon idella hidrofobicidade solubilidade sulfidrilas 3 13 20 4 1 ºC (TPS TPL. . (TPL) sonificada (3 16 bandas 2 10 peixe inovadores (TPL (

ABSTRACT: The present study evaluated the effectiveness of using disposable masks in mitigating the spread of Staphylococcus aureus during the chicken cutting process in a large poultry abattoir. The identification of carriers of S. aureus and the influence of the time of use of disposable masks was carried out. Contamination of utensils and equipment by S. aureus and products by mesophilic aerobes was determined, with and without the use of masks. The efficiency of different commercial masks was evaluated against S. aureus under simulated conditions. The results revealed that 36% of workers on processing lines at the abattoirs carried S. aureus. An increase in S. aureus counts was observed in masks worn by employees for up to 3 h. The transfer of microbial load to utensils was enhanced in the absence of the mask and over time. The breast fillets evaluated showed no difference in the count of mesophilic bacteria with and without the use of masks by employees, conversely, the cuts of thigh and drumstick, thigh fillet and drumstick and wings showed a significant difference with average counts lower than 2 .96 Log CFU/g. Tests under simulated conditions demonstrated the effectiveness of commercial masks in retaining microorganisms. The test mask used by the abattoirs proved to be inefficient, allowing the passage of sprays containing S. aureus, at 6, 15 and 25 cm, with 2.53, 1.74 and 0.66 Log CFU/plate, respectively. This mask saturated, creating a barrier effect that increased contamination in the employees’ work area. ABSTRACT abattoir S out determined 36 h conversely 96 .9 CFUg CFU g CFU/g microorganisms inefficient 6 1 cm 253 53 2.53 174 74 1.7 066 0 66 0.6 CFUplate plate CFU/plate respectively saturated area 9 . 5 2.5 17 7 1. 06 0. 2.

RESUMO: O presente estudo avaliou a eficácia do uso de máscaras descartáveis na mitigação da propagação de Staphylococcus aureus durante o processo de corte de frango em um grande abatedouro de aves. Foi realizada a identificação de portadores de S. aureus e influência do tempo de uso de máscaras descartáveis. A contaminação em utensílios e equipamentos por S. aureus e produtos por aeróbios mesófilos foi determinada, com e sem uso de máscaras. A eficiência de diferentes máscaras comerciais foi avaliada contra S. aureus em condições simuladas. Os resultados revelaram que 36% dos trabalhadores das linhas de processamento no frigorífico eram portadores de S. aureus. Foi observado aumento na contagem de S. aureus em máscaras usadas pelos funcionários até 3 horas. A transferência de carga microbiana para utensílios foi potencializada na ausência da máscara e com o passar do tempo. Os filés de peito avaliados não apresentaram diferença na contagem de bactérias mesófilas com e sem o uso de máscaras pelos funcionários, por outro lado, os cortes de coxa e sobrecoxa, filé de coxa e sobrecoxa e asas apresentaram diferença significativa com contagens médias inferiores a 2,96 Log de UFC/g. Testes de condições simuladas demonstraram a eficácia das máscaras comerciais na retenção de microrganismos. A máscara teste utilizada pelo frigorífico mostrou-se ineficiente, permitindo a passagem de pulverizações contendo S. aureus, a 6, 15 e 25 cm, com 2,53, 1,74 e 0,66 Log UFC/placa, respectivamente. Essa máscara saturava, criando um efeito barreira que aumentava a contaminação na área de trabalho dos funcionários. RESUMO aves S determinada 36 horas lado 296 2 96 2,9 UFCg UFC g UFC/g microrganismos mostrouse mostrou se ineficiente 6 1 cm 253 53 2,53 174 74 1,7 066 0 66 0,6 UFCplaca placa UFC/placa respectivamente saturava 29 9 2, 5 2,5 17 7 1, 06 0,

Resumo: Este artigo apresenta uma reflexão sobre como o conhecimento explícito e tácito teve impacto no desenvolvimento de inovações em sete empresas do setor alimentar costarriquenho pertencentes à Câmara Costarriquenha da Indústria Alimentar (CACIA). O que foi dito acima é do interesse de derivar implicações para o sistema educativo costarriquenho. A investigação realizada baseouse em um enfoque qualitativo, através da aplicação de entrevistas semiestruturadas a agentes de cada uma das empresas. Os resultados mostram que ambas as formas de conhecimento desempenharam um papel central na consecução de diversas inovações em cada uma das organizações. Ao mesmo tempo, derivam seis implicações para o sistema educativo, na sua condição de instituição socializadora e construtora de conhecimentos e capacidades, para uma sociedade que exige pessoas inovadoras.

Resumen: En este artículo, se presenta una reflexión sobre cómo el conocimiento explícito y tácito tuvo incidencia en el desarrollo de innovaciones en siete empresas del sector alimentario costarricense pertenecientes a la Cámara Costarricense de la Industria Alimentaria (CACIA). Lo anterior con el interés de derivar implicaciones para el sistema educativo costarricense. La investigación realizada se sustentó en un enfoque cualitativo, por medio de la aplicación de entrevistas semiestructuradas a agentes en cada una de las empresas. En los resultados, se constata que ambas formas de conocimiento jugaron un papel central en la consecución de diversas innovaciones, en cada una de las organizaciones. A la vez que derivan seis implicaciones para el sistema educativo, en su condición de institución socializadora y constructora de conocimientos y capacidades, para una sociedad que demanda personas innovadoras.

Abstract: This article offers a reflection on the impact of explicit and tacit knowledge on the development of innovations in seven Costa Rican food industry companies that are members of the Costa Rican Chamber of Food Industry (CACIA, in Spanish). This was done with the purpose of deriving implications for the Costa Rican educational system. The research was a qualitative approach, based on the application of semi-structured interviews with officers in each of the companies. The results show that both forms of knowledge play a central role in the achievement of various innovations in each of the organizations. The results also suggest six implications for the education system as a socializing institution and a builder of knowledge and skills for a society that demands innovative people.

Abstract This study examines conversations with X user positions in Mexico about ultra-processed foods, which have recently been linked to obesity. Posts from 2019 and 2020 were identified through hashtags on the topics of "labeling," "ultra-processed," and "junk food." We used a mixed approach to identify word patterns and develop an analysis based on social network theory. We found 211,585 tweets and 904,484 retweets from 90,828 and 321,637 accounts, respectively. There was an emphasis on conversations during the legislative process, especially the hashtag #etiquetadoclaroya. The most intense interactions occurred in discussions about new front-of-package warnings. The most influential profiles belonged to the media, academia, and civil society. The food industry's involvement was limited, so its role in the debate is inconclusive. This method can be used in other countries to monitor discussions on regulations and other policies.

Resumen Este estudio examina conversaciones con posturas de usuarios de X en México acerca de los productos comestibles ultraprocesados, recientemente asociados con obesidad. Se identificaron publicaciones en 2019 y 2020 a través de hashtags en temáticas denominadas "etiquetado", "ultraprocesados" y "comida chatarra". Se utiliza un enfoque mixto para identificar patrones de palabras y desarrollar un análisis basado en la teoría de redes sociales. Se encontraron 211,585 tweets y 904,484 retweets de 90,828 y 321,637 cuentas, respectivamente. Hubo un énfasis en las conversaciones durante procesos legislativos, destacando el hashtag #etiquetadoclaroya. Las interacciones más intensas ocurrieron en las discusiones sobre un nuevo etiquetado de advertencia. Los perfiles más influyentes pertenecían a medios de comunicación, academia y sociedad civil. La participación de la industria alimentaria fue limitada, por lo que su papel en el debate no es concluyente. Este método puede usarse en otros países para monitorear la discusión de regulaciones o políticas.

RESUMEN La conservación poscosecha de frutas y hortalizas frescas es un desafío constante en la industria alimentaria. Los recubrimientos biodegradables representan una solución innovadora y sostenible para prolongar su vida útil. En este contexto, esta investigación evaluó la influencia de un recubrimiento a base de almidón oxidado de plátano (Musa paradisiaca L. grupo AAA, cv. Cavendish) y aceite de oliva en la conservación de tomates cherry (Solanum lycopersicum cv. Cerasiforme) durante su almacenamiento en condiciones ambientales. Se prepararon emulsiones formadoras de recubrimiento usando almidón (4% m v-1) con alto grado de oxidación, glicerol, Tween 80 y aceite de oliva. Los productos se recubrieron mediante inmersión. El rendimiento de extracción del almidón fue de 27,26% por el método de molienda húmeda. Los contenidos de lípidos, fibra cruda, proteínas, carbohidratos y cenizas tendieron a disminuir en los almidones oxidados al aumentar el tiempo de reacción, comportamiento opuesto para la humedad (P≤0,05). La solubilidad y capacidad de absorción de aceite aumentaron en los almidones oxidados, mientras que la absorción de agua y poder de hinchamiento disminuyeron (P≤0,05). La mejor combinación para la formulación de los recubrimientos de almidón oxidado fue 3% (m v-1) de glicerol y 0,3% (m v-1) de aceite. Este recubrimiento redujo las pérdidas de masa y retrasó el proceso de maduración. Los resultados sugirieron que el uso de recubrimientos a base de almidón oxidado de plátano y aceite de oliva es una estrategia eficaz para mantener la calidad y frescura de los frutos durante un periodo de almacenamiento más prolongado.

ABSTRACT Postharvest conservation of fresh fruits and vegetables is a constant challenge in the food industry. Biodegradable coatings represent an innovative and sustainable solution to extend their shelf life. In this context, this research evaluated the influence of a coating based on oxidized banana starch (Musa paradisiaca L. group AAA, cv. Cavendish) and olive oil on the conservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme) during their storage at ambient conditions. Coating-forming emulsions were prepared using starch (4% m v-1) with a high degree of oxidation, glycerol, Tween 80, and olive oil. The products were dip coated. The starch extraction yield was 27.26% by the wet milling method. The contents of lipids, crude fiber, proteins, carbohydrates, and ashes tended to decrease in oxidized starches with increasing reaction time, the opposite behavior for humidity (P≤0.05). Solubility and oil absorption capacity increased in oxidized starches, while water absorption and swelling power decreased (P≤0.05). The best combination for the formulation of oxidized starch coatings was 3% (m v-1) of glycerol and 0.3% (m v-1) of oil. This coating reduced weight losses and delayed the ripening process. The results suggested that the use of coatings based on oxidized banana starch and olive oil is an effective strategy for maintaining the quality and freshness of the fruits during a longer storage period.

RESUMEN La alta demanda de almidón en la industria alimentaria provoca la búsqueda de nuevas fuentes alternativas para su extracción. En este sentido, Colocasia esculenta (L.) Schott es una raíz comestible que demuestra ser una buena fuente alternativa para la extracción de almidón. Este estudio se centró en relacionar las propiedades tecnológicas y térmicas con la microestructura y la distribución de tamaño del almidón de las variedades blanca y morada. Se obtuvieron gránulos de almidón con una alta estabilidad térmica (132-258,3 °C) y buena digestibilidad basada en el tamaño de los gránulos (0,79-4,05 µm). Se demostró que los gránulos de almidón más grandes originan mayor capacidad de absorción de agua (WAC) (139±0,53%), además el aumento de WAC genera una mayor temperatura de gelatinización (76,1±0,3 °C), este comportamiento es favorable, pues permite el uso de este almidón en el procesamiento de alimentos a altas temperaturas.

ABSTRACT The high demand for starch in the food industry drives the search for new alternative sources for extraction. In this regard, Colocasia esculenta (L.) Schott, an edible root, is a promising alternative source for starch extraction. This study focused on correlating the technological and thermal properties with the microstructure and size distribution of starch from white and purple varieties. Starch granules with high thermal stability (132-258.3 °C) and good digestibility based on granule size (0.79-4.05 µm) were obtained. It was demonstrated that larger starch granules exhibit higher water absorption capacity (WAC) (139±0.53%). Moreover, the increase in WAC results in a higher gelatinization temperature (76.1±0.3 °C), which is favorable as it allows the use of this starch in food processing at high temperatures.

There is widespread agreement that skills development is a vital dimension of the just energy transition (JET). Skills development for JET is rapidly emerging and involves complex inter-sectoral systems of skills development and new methods for demand analysis. Currently in South Africa, learning pathways into green jobs, enterprise development and more sustainable job options, including those required for JET at entry and technical levels, are unclear, ad hoc and fragmented. At best, we have fragmented offerings of courses and qualifications and few systemic approaches to skills analysis and development. There is also a narrow reliance on supply and demand discourses that are ill-fitting for the type of skills that need to be developed. Drawing on a group of regional and local studies focusing on skills supply and demand for JET, the paper analyses the responsiveness of skills systems, with specific focus on institutions and institutional arrangements that underpin skills planning and anticipation. The paper critiques the metaphor of 'supply' and 'demand', which, it argues, is the wrong lens, as it focuses attention on certain parts of the skills system dislocated from the broader conditions that they are imbedded in. We pose new methodological questions for engaged skills research that can enable a green and just future, and the systemic transformations that are needed to catalyse a low-carbon transition. SIGNIFICANCE: The research findings offer a critical reflection on the current approach to research focused on skills for the just energy transition. The review highlights the limitations of the dominant supply-demand approach of skills analysis, and we argue that it promotes a neoliberal, market-led discourse on skills that privileges industry and excludes the voices of communities and workers.

• The extraction of the juice from the filters in the sugar industry enables the production of torula yeast cream to promote swine feeding, allowing the amount of leftover bagasse to be increased to be used to obtain xylitol for the food industry, and to take advantage of the resulting lignocellulosic material as a source of compacted energy for the generation of electricity, in the context of a biorefinery. Assess the alternatives for the production of torula yeast, xylitol and pellets from the extraction of the juice from the filters, considering the context of a biorefinery, for the benefit of swine feeding, the food industry and electricity generation. Starting from the extraction of juice from the filters, the investment and production capacities of torula yeast cream were used, and through the materials and energy balances, the possible increases in leftover bagasse and the integration of the production of xylitol and pellets were obtained. The quantities of sugar, honey, bagasse, torula, xylitol and pellets were obtained for the different extraction rates and the increase in profits and financial indicators were analyzed. With the prices of the products, the cost of raw materials and the investment estimates, the optimal extraction percentage of the juice from the filters is around 40 percent.

RESUMEN • La extracción del jugo de los filtros en la industria azucarera, posibilita la producción de crema de levadura torula para favorecer la alimentación porcina, permitiendo incrementar la cantidad de bagazo sobrante para utilizarlo en la obtención de xilitol para la industria alimenticia, aprovechando el material lignocelulósico resultante como fuente de energía compactada para la generación de electricidad, bajo el contexto de una biorrefinería. Partiendo de la extracción de jugo de los filtros, torula, y mediante los balances se obtuvieron los incrementos posibles de bagazo sobrante y la integración de las producciones de xilitol y pellets. Se obtuvieron las cantidades de azúcar, miel, bagazo, torula, xilitol y pellets para los diferentes porcentajes de extracción y se analizó el incremento de las ganancias y los indicadores financieros El porcentaje de extracción óptimo del jugo de los filtros, en correspondencia con los precios de productos, costo de materias primas y costos de inversión estimados, está en el entorno del 40 %.

ABSTRACT Whey is a residue from the cheese industry whose use as a raw material in human food formulations has been studied, mainly due to its nutritional composition and the negative impact it has on the environment when discarded. The objective of the present investigation was to obtain a dairy dessert from whey proteins. The numerical optimization method was used through an I-Optimal response surface. The selected factors were: protein (cottage cheese), xanthan gum, starch and system water, the variations were subject to the maximum allowable of these components for the mixture. The variables appearance, texture, general acceptance and stability. The sensory characterization of the dessert was carried out with five tasters from the Science Department of the Food Industry Research Institute, who generated the descriptors using the controlled association method. The selected formulation presented a protein content (cottage cheese) of 33.21%; 0.158% xanthan gum, 4.43 starch, 46% water and 16.2% sugar. The sensory evaluation allowed to establish the descriptors, color, homogeneity, strawberry smell, milky note in the smell, strawberry flavor, milky flavor, sweet flavor, acid flavor, consistency and creaminess. The overall impression for the quality turned out to be excellent.

RESUMEN El lactosuero es un residuo de la industria quesera cuyo aprovechamiento como materia prima en formulaciones alimentarias para humanos ha sido estudiado, principalmente por su composición nutricional y por el impacto negativo que tiene sobre el medio ambiente cuando se desecha. El objetivo de la presente investigación fue obtener un postre lácteo a partir de proteínas del lactosuero. Se utilizó el método de optimización numérica a través de una superficie respuesta I-Óptimo. Los factores seleccionados fueron: proteína (requesón), goma xantana, almidón y agua del sistema, las variaciones estuvieron sujetas al máximo permisible de estos componentes para la mezcla. Se evaluaron las variables: apariencia, textura, aceptación general y estabilidad. La caracterización sensorial del postre se realizó con cinco catadores de la Dirección de Ciencias del Instituto de Investigaciones para la Industria Alimenticia, quienes generaron los descriptores mediante el método de asociación controlada. La formulación seleccionada presentó un contenido de proteína (requesón) de 33,21 %; 0,158 % de goma xantana, 4,43 de almidón, 46 % de agua y 16,2 % de azúcar. La evaluación sensorial permitió establecer los descriptores, color, homogeneidad, olor a fresa, nota láctea en el olor, sabor a fresa, sabor lácteo, sabor dulce, sabor ácido, consistencia y cremosidad. La impresión general para la calidad resultó ser excelente.

ABSTRACT Lemon verbena, Aloysia citriodora (Palau) has been widely used in traditional medicine, cosmetics, and the food industry. In Colombia the foliage is marketed fresh but there is no information regarding the plant phenology, nor on the insects associated, therefore the management practices are still empirical, and sometimes does not comply with the national regulations for the commercialization of medicinal plants. In this study it was determined that it takes 32 weeks from planting to flower senescence completing its phenological cycle; likewise, an associated arthropofauna of 50 families with different feeding habits were found, suggesting that the species offers different ecosystem services. The information obtained could contribute to establish more effective management plans for arthropods, and to improve quality of materials with medicinal purposes.

RESUMEN El cidrón, Aloysia citriodora (Palau) ha sido ampliamente utilizada en la medicina tradicional, la cosmética y la industria alimentaria. En Colombia el follaje se comercializa fresco, pero no se cuenta con información sobre la fenología de la planta, ni sobre los insectos asociados, por lo que las prácticas de manejo son aún empíricas, y en ocasiones no cumplen con las normas nacionales para la comercialización de plantas medicinales. En este estudio se determinó que la planta tarda 32 semanas desde la siembra hasta la senescencia de la flor completando su ciclo fenológico; así mismo, se encontró una artrofauna asociada de 50 familias con diferentes hábitos alimentarios, lo que sugiere que la especie ofrece diferentes servicios ecosistémicos. La información obtenida podría contribuir a establecer planes de manejo más efectivos para los artrópodos y a mejorar la calidad de los materiales con fines medicinales.

The South African food system is facing severe challenges as increasing hunger, rising food costs, lack of dietary diversity, child stunting, foodborne illnesses, food waste and an obesity epidemic coupled with malnutrition are observed. In this study, we aimed to establish the application of science and technology advances in the food and beverage industry in South Africa in response to food consumption pattern changes since 1994 and how they could be used to address food security challenges. We found that food consumption shifts have been towards sugar-sweetened beverages, processed and packaged food, animal-source foods and added caloric sweeteners, and away from vegetables. These dietary shifts are concerning as they relate to public health. Most commitments to improve the nutritional status of South Africans have been limited to corporate social investment strategies and should be extended into core business strategies. Furthermore, although the South African food and beverage industry has kept pace with developments in food manufacturing practices, there has been little experimentation with non-commercial novel technologies. The expert survey revealed that indigenous African crops and food waste recovery are the two most promising emerging food sources that could be available to South Africans in the shortest time frame. South Africa has many enabling drivers to become a global leader in food technology advances. However, many barriers need to be overcome for industry, academia and government to collaborate to advance novel food science and technologies to reach commercialisation. SIGNIFICANCE: • Drivers and consequences of food consumption changes in South Africa were modelled and broad food consumption trends between 1994 and 2009/2012 were identified. • For the first time, the Access to Nutrition Index methodology was applied to South African owned food companies to identify strategies to enhance nutrition practices. Companies need to do more to deliver affordable and accessible products. • Drivers and barriers in adopting advanced food science and technology were modelled. A collective ecosystem approach with industry, academia and government mobilisation around critical areas like hunger, malnutrition and poverty could be a way to tackle the failing food system.

ABSTRACT In the food industry, hygiene is a key condition to ensure food safety. That is why this work aimed to describe the visual, microbiological and bioluminescence methods used by food industries to verify sanitation procedures. The methodology was based on the review of the literature in the databases of Google Scholar, Scielo, Latindex, Dialnet, Redalyc and in food regulatory entities. The results showed that the food industries use the different cleaning and disinfection verification methods, either separately or jointly, to achieve compliance with the standards established by the reference regulations. In conclusion, the method used to verify the sanitation procedure resulted from the size of the company, the nature of the food, the processes applied and a series of factors that define the very identity of the industry, to guarantee quality. and food safety.

RESUMEN En la industria alimentaria, la higiene es una condición clave para asegurar la inocuidad de los alimentos. Es por ello, que este trabajo tuvo como objetivo describir sobre los métodos visual, microbiológico y de bioluminiscencia utilizados por las industrias de alimentos para la verificación de los procedimientos de saneado. La metodología se basó en la revisión de la literatura en las bases de datos de Google Académico, Scielo, Latindex, Dialnet, Redalyc y en entes reguladores de alimentos. Los resultados demostraron que las industrias de alimentos utilizan los diferentes métodos de verificación de limpieza y desinfección, ya sea de manera separada o conjunta para lograr cumplir con los estándares establecidos por las normativas de referencia. En conclusión, el método utilizado para la verificación del procedimiento de saneado dependerá de la envergadura de la empresa, la naturaleza del alimento, los procesos aplicados y de una serie de factores que definen la misma identidad de la industria, a fin de garantizar la calidad e inocuidad de los alimentos.

ABSTRACT The ancestral use of essential oils, obtained from various parts of plants, encompasses a wide range of purposes, including medicinal, flavoring, preserving, and aromatic uses. This research focused on conducting a comprehensive literature review on the use of essential oils in the sausage industry. A descriptive, inductive, and analytical approach was adopted, drawing on a variety of sources such as books, journals, technical regulations, theses, and scientific articles. The results of this study revealed that, out of the 92 technical documents (articles and theses) initially selected, 24 were excluded due to their age, leaving a total of 68 articles for the preparation of the technical document. Additionally, 21 documents were identified that provided specific information on the components and effects of essential oils in sausage manufacturing. In conclusion, it is highlighted that essential oils extracted from various plants, such as clove, rosemary, oregano, thyme, among others, have demonstrated their ability to prolong the shelf life of sausages by inhibiting the growth of pathogenic microorganisms and preventing lipid oxidation. Furthermore, it was observed that the application of these essential oils not only contributes to the preservation of meat products but also improves their organoleptic properties by imparting distinctive flavors and aromas.

RESUMEN El empleo ancestral de aceites esenciales, obtenidos de diversas partes de las plantas, abarca una amplia gama de propósitos, incluyendo usos medicinales, condimentarios, conservantes y aromatizantes. Esta investigación se centró en realizar una revisión bibliográfica sobre el uso de aceites esenciales en la industria de embutidos. Se adoptó un enfoque descriptivo, inductivo y analítico, recurriendo a una diversidad de fuentes como libros, revistas, normativas técnicas, tesis y artículos científicos. Los resultados de este estudio revelaron que, de los 92 documentos técnicos (artículos y tesis) inicialmente seleccionados, 24 fueron excluidos debido a su antigüedad, dejando un total de 68 artículos para la elaboración del documento técnico. Además, se identificaron 21 documentos que proporcionaron información específica sobre los componentes y efectos de los aceites esenciales en la fabricación de embutidos. Como conclusión, se destaca que los aceites esenciales extraídos de diversas plantas, como clavo, romero, orégano, tomillo, entre otros, han demostrado su capacidad para prolongar la vida útil de los embutidos al inhibir el crecimiento de microorganismos patógenos y prevenir la oxidación lipídica. Además, se observó que la aplicación de estos aceites esenciales no solo contribuye a la conservación de los productos cárnicos, sino que también mejora sus propiedades organolépticas al conferirles sabores y aromas distintivos.

The number of people on Earth and human activities are currently taking on frightening proportions with far-reaching consequences for our planet, its biodiversity and ultimately the human race itself. Ten thousand years ago, humans represented 1% of the total biomass of all land vertebrates. The rest was made up by wild animals. Currently, humans, livestock and pets make up 99% of terrestrial vertebrate biomass, while wild animals represent only 1%. It took millennia for the human population to reach the 1 billion mark and that only by 1890. By 1960, however, the world population had grown to 3 billion. Today there are 8 billion people living on our planet. According to Population Matters, the world population will be approximately 10,4 billion by the end of this century, despite the gradual decline in the growth rate in some countries. There is only a 23% chance that the total population growth rate will tail off before 2100. The population of the 47 least developed countries is likely to triple between 2017 and 2100 to around 3 billion. There are currently 62 million people in South Africa. About 67,9% of our population (in 2021) live in urban areas. The South African population grew by 0,87% in 2023. The fertility rate is 2,30 (2023). It is estimated that by 2050 75,5 million people will be living in South Africa, with 8 out of every 10 people living in urban areas, which would significantly increase the pressure on infrastructure. The Global Footprint Network states that humans currently use the resources of 1,75 Earths. If the situation does not improve, by 2050 we would need the equivalent of three Earths to survive. More than 4 billion people will have little or no water by 2050, and South Africa even now has been classified as a "water-stressed" country. Medical science is continually contributing to more babies surviving their entry into the world and to our living increasingly longer. Life expectancy has risen from 46 years in 1950 to 73,2 years in 2023. By 2050 it will be 77 years. What can be done? Empowerment of women is important. Population growth can be curbed to a reasonable extent by giving more girls access to education. This certainly does not mean that girls or women alone should be held responsible for the current population growth, but much more will have to be done about sex education, women's rights will have to be actively promoted and there will have to be better provision and use of contraceptives. Obviously, these issues should be approached and handled with due caution. In this regard, countries such as Thailand and South Korea have, in the recent past, proved that good education may result in lower birth rates. In Africa, women with no education have an average of 5,4 children; women who completed high school an average of 2,7 children and women with tertiary education an average of 2.2. In Nigeria, every year of school attendance by girls cuts the birth rate by a tenth. In addition, intensified efforts to reform economies and societies should be considered. For the sake of the survival of the human species and the sustainability of the Earth, ecological and economic justice and the empowerment ofwomen have to be encouraged. The Millennium Project - a global participatory think tank that was founded in 1996 under the auspices of the American Council for the United Nations University, but which became independent in 2009 and has since grown into a global network of institutions and individuals - aims to improve humankind's prospects for a better future. It recommends, among other things, the following: • Support a policy aimed at improving the survival of children, responsible family planning and educational opportunities for (especially) girls. • Improve methods that will ensure skills and employment opportunities for young people, as well as care and services for the elderly. • Implement the UN's urban agenda. • Create enough smart cities where citizens with urban intelligence can help in eco-smart ways with the necessary improvements in the city. • Increase training in resilience, and improve disaster prediction and management. • Provide guidance for people about urban ecology. • Intensify research and development in saltwater agriculture (halophytes or salt plants) on coastlines to produce food for humans and animals, biofuel and pulp for the paper industry, and to absorb carbon dioxide (CO2). This will ease the pressure on freshwater agriculture. • Improve agricultural and irrigation management. • Invest in precision agriculture and aquaculture. • Reduce food losses from the "farm to the mouth" (one third or 1,3 billion tons of agricultural production is wasted in this way every year). • Establish seaweed to restore wild fish populations along coastlines. The World Bank estimates that 90% of marine life is completely depleted. • Expand the production of insects for animal feed and human diets (insects have a low environmental impact, and 2 billion people already supplement their diet with insects today). • Encourage vegetarianism. Although there are more ways to address these important global challenges, responsible family planning remains one of the most important. This is an extremely sensitive issue for many people (especially in Africa), but if it is not promoted in a humane, informed and responsible way, the sustainability of life on our planet will increasingly come under tremendous pressure in various respects.

Die aantal mense op aarde en hulle/ons aktiwiteite neem tans skrikwekkende afmetings aan met wydlopende gevolge vir ons planeet, biodiversiteit en uiteindelik onsself. Die moderne mens het sy teenwoordigheid op die aarde en die benutting van hulpbronne baie lank as sy onaantasbare reg gesien. Die huidige uitwerking van byvoorbeeld bevolkingsgroei en besoedeling versteur die aarde se natuurlike ritme in so 'n mate dat ons nou nie meer op 'n kitsoplossing kan hoop nie. Die mens se getalle neem teen so 'n tempo toe dat dit nie net nadelig vir die planeet is nie, maar ook vir die mensdom self. Wat kan gedoen word? Bemagtiging van vroue speel 'n belangrike rol. Dit beteken beslis nie dat meisies en vroue alleen vir die huidige bevolkingsgroei verantwoordelik gehou moet word nie. Die bevolkingsgroei kan egter in 'n redelike mate vertraag word deur veral meer meisies toegang tot onderwys en opleiding te gee - asook hul lewensomstandighede te verbeter. Ook sal daar heelwat meer aan seksopvoeding gedoen moet word, vroueregte sal daadwerklik bevorder moet word en daar sal beter voorsiening en gebruik van voorbehoedmiddels moet wees. Uiteraard moet hierdie kwessies met die nodige omsigtigheid benader en hanteer word. In hierdie verband kan onder andere Thailand en Suid-Korea genoem word wat in die onlangse verlede bewys het dat goeie onderwys geboortesyfers laat daal. In Afrika het vroue wat geen onderwys ontvang nie, gemiddeld 5,4 kinders; vroue wat hoërskool voltooi het gemiddeld 2,7 kinders en vroue wat tersiêre studie deurloop het, gemiddeld 2,2 kinders. In Nigerië sny elke jaar wat meisies skool bywoon, die geboortesyfer met 'n tiende. Hiermee saam sal daar ook verskerpte pogings moet wees om ekonomieë en samelewings te hervorm. Ter wille van die mens se voortbestaan en die volhoubaarheid van lewe op aarde moet ekologiese en ekonomiese geregtigheid, en die bemagtiging van vroue aangemoedig word.

ABSTRACT Agroindustrial potato (Solanum tuberosum L.) waste mainly includes peel and pulp; however, potatoes of low industrial quality are also discarded by industry. A viable alternative to give added value to these byproducts is the use of these as seeds, as well as the use of starch. The objective of this work was to evaluate the physiological quality (germination and vigor), starch content and relationship between these variables in discarded tubers from the industry through chemical-structural analyses to better understand their influence on starch composition. The physiological quality of the potatoes was evaluated through germination and vigor tests; likewise, starch was extracted, and the yield was determined. Physicochemical characterization of the starches was carried out through proximal and structural analysis using nuclear magnetic resonance (NMR). The results showed that the tubers had 100.00% germination and 98.66% vigor and were suitable for use as seeds. The starch yield did not significantly differ. However, characterization of the starch revealed significant differences (p ≤ 0.05) in moisture, ash, carbohydrate and amylose contents, which were influenced by the storage temperature (4 °C) of the tubers subjected to a vigor test, which interferes with enzymatic activity. During germination, the NMR results showed type B crystallinity, which is typical of tubers, indicating that the viability tests did not promote changes in the type of crystallinity. The results obtained can help us understand the effect of germination on the composition of starch and, accordingly, choose the most appropriate applications for this starch, whether food or nonfood.