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 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 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.

RESUMO As hortas comunitárias inspiradas em modelos agroecológicos já são tendências nas cidades que buscam estimular ambientes positivos. Entre as possíveis estratégias, permitem integrar políticas que visam à erradicação da fome, a garantia de qualidade alimentar e o aumento da economia familiar. O presente estudo objetiva analisar os significados simbólicos e afetivos dos usuários diante de suas atividades nas hortas comunitárias urbanas. Foram 40 entrevistados com idade média entre 45 e 80 anos, por meio do Instrumento Gerador de Mapas Afetivos. A pesquisa foi realizada in loco e os participantes foram convidados a desenhar a horta e responder à entrevista. As imagens produzidas foram analisadas a partir de suas estruturas, sentimentos e sentidos. Constatou-se que as vivências nesses ambientes foram mediadas por sentimentos de agradabilidade, pertencimento e restauração. Entre os sentidos atribuídos, destacaram-se a conexão com a natureza e a interação social. Conclui-se que tais dimensões presentes nas hortas estudadas podem contribuir para a promoção da saúde, da sustentabilidade e a preservação ambiental.

ABSTRACT Community gardens inspired by agroecological models are trends in cities that seek to stimulate positive environments. Among the possible strategies, they allow us to integrate policies that aim to eradicate eradicate hunger, guarantee food quality and increase the family economy. This study aims to analyze the symbolic and emotional meanings of users during their activities in urban community gardens. There were 40 interviewees with average age between 45 and 80 years old, through the Affective Map Generator Instrument. The research was carried out on site and the participants were invited to develop the information and respond to the interview. The images produced are analyzed from their structures, feelings and senses. It is confirmed that experiences in these environments are mediated by feelings of pleasantness, belonging and restoration. Among the senses attributed, the connection with nature and social interaction stand out. It is concluded that these dimensions present in the studied gardens can contribute to the promotion of health, sustainability and environmental preservation.

Health claims are considered a means to add value to food and beverages; however, it is not always evident which stakeholders benefit and to what extent they benefit. In this paper, we extend the investigation of value creation and appropriation into the domain of food, specifically food labels. Using a qualitative approach, we aimed to elucidate which forms of value can be created by legislating health claims (including those for bioactive compounds found in South African indigenous plants) on food labels. The findings reveal that health claims have the potential to advance the sustainable development agenda in South Africa, but only if structures can be put in place to appropriate human and intellectual (HI) value, as well as environmental value. Currently, there is strong evidence for economic value creation and appropriation potential, but little clear evidence that HI or environmental value will be appropriated from health claims, especially if these health claims exclude benefits from bioactive compounds found in indigenous South African plants. If we could find a means to measure the HI and environmental value creation potential of health claims, using metrics that people understand, we may be able to develop strategies to ensure that such products can benefit stakeholders beyond economic value alone (i.e. more sustainable value creation). The findings could directly impact food labelling policy formulation, considering current draft regulations to implement health claims in South Africa. SIGNIFICANCE: The medicinal plant biodiversity of South Africa offers opportunities for economic, human and intellectual (HI), and environmental value creation through legislated health claims. Without clear metrics for the HI and environmental components, economic value creation may dominate, but the value created might not be sustainable or appropriated by the desired stakeholders. Furthermore, because the current draft legislation for health claims excludes any bioactives from indigenous South African plants, much of the economic, HI and environmental value creation potential reported as potential outcomes for this research (e.g. funds to communities, knowledge preservation or biodiversity conservation) will not materialise.

RESUMEN Introducción: Las setas, son organismos eucariotas con una estructura simple de hifas, desarrollándose en diversas condiciones gracias a sus bajos requerimientos nutricionales. Desempeñan roles cruciales en los ecosistemas, como la descomposición de materia orgánica y simbiosis con plantas. Existen alrededor de 2.1679 especies de macrohongos descritas globalmente, y en Ecuador se estima unas 144 783 especies. El objetivo de este estudio fue analizar la historia de los hongos comestibles con un énfasis especial en Ecuador evaluando la situación actual. Materiales y Métodos: Se realizó una revisión exhaustiva de literatura en bases de datos académicas sobre el uso de macrohongos desde 2004 hasta 2024. Se seleccionaron estudios relevantes tras evaluar títulos y resúmenes. Resultados: Los hongos han existido por millones de años, con registros fósiles del Devónico y Cretácico. Su consumo humano data del Paleolítico Superior, evidenciado en cálculos dentales de la “Dama Roja” en España. La aculturación tras la conquista española limitó el uso de hongos, aunque su uso persiste en comunidades indígenas contemporáneas. La micología ecuatoriana aún es un campo emergente, con estudios limitados sobre especies usadas por comunidades indígenas. Especies encontradas en Ecuador han sido estudiadas extensamente en Asia, donde se reconocen por sus propiedades medicinales y aplicaciones industriales. Conclusiones: Estos hallazgos indican que los hongos identificados y recolectados en comunidades indígenas ecuatorianas podrían tener aplicaciones significativas en varios campos por lo que su preservación e identificación no son solo importantes por ser parte del patrimonio de las comunidades indígenas sino también para el desarrollo nuevas aplicaciones científicas y comerciales.

ABSTRACT Introduction: Mushrooms are eukaryotic organisms with a simple structure of hyphae, capable to live in different conditions due to their low nutritional requirements. They play crucial roles in ecosystems, such as decomposing organic matter and symbiosis with plants. Globally, there are around 21 679 described species of macrofungi, and in Ecuador, the estimated presence is around 144 783 species. Materials and Methods: An exhaustive literature review was conducted on academic databases regarding the use of macrofungi from 2004 to 2024. Relevant studies were selected after evaluating titles and abstracts. Results: Mushrooms have existed for millions of years, with fossil records dating back to the Devonian and Cretaceous periods. Human consumption dates back to the Upper Paleolithic, evidenced by dental calculus from the “Red Lady” in Spain. The Colonial period limited mushroom use, although practices persist in contemporary indigenous communities. Modern Ecuadorian mycology is still an emerging field, with limited studies on species used by indigenous communities. Many species found in Ecuador have been extensively studied in Asia, where they are recognized for their medicinal properties and industrial applications. Conclusions: These findings indicate that mushrooms identified and collected in indigenous communities in Ecuador could have significant applications in various fields. Therefore, their preservation and identification are not only important for being part of the heritage of indigenous communities but also for the development of new scientific and commercial applications.

RESUMO As hortas comunitárias inspiradas em modelos agroecológicos já são tendências nas cidades que buscam estimular ambientes positivos. Entre as possíveis estratégias, permitem integrar políticas que visam à erradicação da fome, a garantia de qualidade alimentar e o aumento da economia familiar. O presente estudo objetiva analisar os significados simbólicos e afetivos dos usuários diante de suas atividades nas hortas comunitárias urbanas. Foram 40 entrevistados com idade média entre 45 e 80 anos, por meio do Instrumento Gerador de Mapas Afetivos. A pesquisa foi realizada in loco e os participantes foram convidados a desenhar a horta e responder à entrevista. As imagens produzidas foram analisadas a partir de suas estruturas, sentimentos e sentidos. Constatou-se que as vivências nesses ambientes foram mediadas por sentimentos de agradabilidade, pertencimento e restauração. Entre os sentidos atribuídos, destacaram-se a conexão com a natureza e a interação social. Conclui-se que tais dimensões presentes nas hortas estudadas podem contribuir para a promoção da saúde, da sustentabilidade e a preservação ambiental.

ABSTRACT Community gardens inspired by agroecological models are trends in cities that seek to stimulate positive environments. Among the possible strategies, they allow us to integrate policies that aim to eradicate eradicate hunger, guarantee food quality and increase the family economy. This study aims to analyze the symbolic and emotional meanings of users during their activities in urban community gardens. There were 40 interviewees with average age between 45 and 80 years old, through the Affective Map Generator Instrument. The research was carried out on site and the participants were invited to develop the information and respond to the interview. The images produced are analyzed from their structures, feelings and senses. It is confirmed that experiences in these environments are mediated by feelings of pleasantness, belonging and restoration. Among the senses attributed, the connection with nature and social interaction stand out. It is concluded that these dimensions present in the studied gardens can contribute to the promotion of health, sustainability and environmental preservation.

Resumen: Los estudios de las enfermedades que afectan a las semillas de trigo son esenciales para garantizar la producción agrícola sostenible y la seguridad alimentaria. La punta negra del grano de trigo, caracterizada por la decoloración marrón-negra en el extremo del embrión, se asocia con la presencia de géneros hongos fitopatógenos, como Alternaria y Bipolaris. Aunque esta enfermedad no suele afectar el rendimiento del cultivo, puede comprometer la calidad del grano, lo que resulta en pérdidas económicas debido a descuentos en el mercado. El presente estudio evaluó la efectividad del método de conservación utilizando agua destilada-esterilizada tres veces (ADTE) para preservar la viabilidad y estabilidad de Alternaria sp. y Bipolaris sp. Los resultados demostraron que el método ADTE fue eficaz para conservar tres de las cuatro cepas evaluadas, siendo Alt04 la más viable. Estos hallazgos sugieren que el ADTE podría representar una alternativa económica y efectiva para la conservación a largo plazo de estos hongos fitopatógenos. Dado su papel crítico en la agricultura, la identificación de los géneros asociados a la enfermedad de la punta negra, así como su correcto aislamiento y conservación, facilitarán el registro de cepas de referencia para investigaciones futuras.

Abstract: Studies of diseases affecting wheat seeds are essential to ensure sustainable agricultural production and food security. Black point disease in wheat grains, characterized by brown-black discoloration at the embryo's tip, is associated with the presence of phytopathogenic fungal genera such as Alternaria and Bipolaris. Although this disease usually does not affect crop yield, it can compromise grain quality, resulting in economic losses due to market discounts. This study evaluated the effectiveness of the conservation method using triple-distilled sterile water (TDSW) to preserve the viability and stability of Alternaria sp. and Bipolaris sp. The results demonstrated that the TDSW method was effective in conserving three out of the four evaluated strains, with Alt04 being the most viable. These findings suggest that TDSW could represent an economical and effective alternative for long-term preservation of these phytopathogenic fungi. Given their critical role in agriculture, identifying the genera associated with black point disease, as well as their proper isolation and conservation, will facilitate the registration of reference strains for future research.

Abstract Yacon is a functional food that is rich in fructooligosaccharides (FOS) and highly perishable, which requires inexpensive methods for its preservation. The objectives of this research were to model the kinetics of convection drying of yacon slabs and to assess the effect of air velocity on the temperature record of the heating zone controlled by the Proportional-Integral-Derivative control system (PID). Different temperatures (60, 70, and 80 °C) at constant air velocity (0.87 m s-1) were evaluated in a convective tray drying system. To determine the effect of air velocity on the PID temperature controller, different air velocities (0.81-2.06 m s-1) at constant temperature (70 °C) were studied. The results showed that Page’s model was the best fitting of the data obtained, the effective diffusivity of convective drying of yacon ranged from 1.22x10-10 to 1.9x10-10 m2 s-1 and the activation energy was 21.76 kJ mol-1. With PID temperature control, it was observed that the best drying rate and lowest temperature signal error occurred at an air velocity of 1.46 m s-1, where the temperature signal was more stable and closer to the reference temperature. In conclusion, the kinetic modeling of the convective drying of yacon provides optimal drying parameters as well as behavior of mass and heat transfer phenomena, particularly considering that the effect of air velocity influences the drying kinetics and the PID temperature control of the dryer.

Tomatoes are an important and versatile crop with a short shelf life. Postharvest losses due to fruit decay and handling are reportedly as high as 30-50% globally; therefore, the agricultural sector would benefit from solutions that target the preservation of crops such as tomatoes. In this study, we investigated the potential use of sulfur dioxide (SO2) to provide postharvest protection against fungal decay in tomatoes whilst maintaining the quality of tomato fruit. Three tomato varieties packed as bulk (3-5 kg) cartons were exposed to SO2-generating sheets applied as either a top sheet over the fruit or a bottom sheet placed on the base of the carton before packing the fruit on the top. The results show that the application of SO2-generating sheets reduced the natural progression of decay on 'Roma' tomatoes by up to 60% and up to 80% on 'Rosa' tomatoes. Only marginal decay control was observed on 'Round' tomatoes. The top sheet application rendered the best results, as the application of the bottom sheet resulted in phytotoxicity in the form of SO2 damage. SO2 application reduced fruit shrivelling, especially when tomatoes were stored at higher temperatures during their shelf life. The application of SO2 on the tomatoes did not have any negative effects on fruit firmness. The results of this study provide a case to further explore the use of SO2-generating sheets on tomatoes to prevent postharvest decay. Differences in varietal physiology may be key to the successful application of this technology. SIGNIFICANCE: Tomatoes are a crop that is highly susceptible to postharvest decay. These effects lie mainly with the end consumer. Besides the monetary loss of buying a commodity that rots quickly, pathogens infecting tomatoes are known to produce mycotoxins that pose a risk to human health. With food availability and safety concerns, the application of a product that could reduce these concerns would be beneficial to the agricultural sector.

Abstract Currently, the food industry prioritizes the safety and quality of products, facing the challenge of maintaining sensory and nutritional integrity. To address this challenge, emerging non-thermal technologies are being explored that offer significant advantages in improving food quality over conventional technologies. This review aims to provide a comprehensive understanding of how these innovative technologies can transform the traditional food processing landscape as we know it. Non-thermal technologies have the potential to reduce energy consumption for food production, processing and packaging, compared to conventional thermal treatments. Furthermore, these technologies are particularly suitable for efficiently preserving bioactive compounds present in foods. This review describes the fundamental principles, applications, advantages and limitations of emerging technologies in food processing. These technologies include pulsed electric field, ultrasound, cold plasma, high pressure, irradiation, light-emitting diodes, pulsed light and oscillating magnetic fields. Despite the large number of studies on the subject, more research is required to optimize and improve the efficiency of the application of these technologies, alone or in combination, in food processing. The bioaccessibility and bioactivity of the compounds, nutritional value, shelf life and sensory aspects may be variables of interest.

Resumen En la actualidad, la industria alimentaria da prioridad a la seguridad y calidad de los productos, enfrentándose al desafío de mantener la integridad sensorial y nutricional. Para abordar este desafío, se vienen explorando tecnologías no térmicas emergentes que ofrecen ventajas significativas en la mejora de la calidad de los alimentos frente a las tecnologías convencionales. Esta revisión tiene como objetivo proporcionar una comprensión integral de cómo estas tecnologías innovadoras pueden transformar el panorama tradicional del procesamiento de alimentos tal como lo conocemos. Las tecnologías no térmicas tienen el potencial de reducir el consumo de energía destinado a la producción, procesamiento y envasado de alimentos, en comparación con los tratamientos térmicos convencionales. Además, estas tecnologías son particularmente adecuadas para preservar eficientemente los compuestos bioactivos presentes en los alimentos. En esta revisión se describen los principios fundamentales, aplicaciones, ventajas y limitaciones de las tecnologías emergentes en el procesamiento de alimentos. En estas tecnologías se incluyen, campo eléctrico pulsado, ultrasonido, plasma frío, alta presión, irradiación, diodos emisores de luz, luz pulsada y campos magnéticos oscilantes. A pesar de la gran cantidad de estudios respecto al tema, se requiere mayor investigación para optimizar y mejorar la eficiencia de la aplicación de estas tecnologías, solas o en combinación, en el procesamiento de alimentos. La bioaccesibilidad y bioactividad de los compuestos, el valor nutricional, la vida útil y los aspectos sensoriales pueden ser variables de interés.

RESUMO: Os frutos do mar são uma das fontes mais importantes de nutrientes. No entanto, possuem vida de prateleira curta e os métodos tradicionais de conservação podem gerar perdas em seu sabor natural e nutrientes. O objetivo deste estudo foi avaliar e otimizar o Processamento por Alta Pressão (APH) em relação ao nível de pressão (200-400 MPa) e tempo de espera (0-5 min) aplicado à vieira pata de leão (Nodipecten nodosus) para reduzir a contaminação microbiana, mantendo características desejáveis. Metodologia de superfície de resposta com design Box-Behnken e função de Desejabilidade foram empregadas para otimizar simultaneamente esses atributos de qualidade. A APH melhorou a qualidade microbiana a 200 MPa/5 min, apesar de promover modificações físico-químicas inadequadas no músculo adutor da vieira. Nessa condição de processamento, apesar de um leve aumento da umidade do músculo que poderia ser benéfico, também foi verificado aumento do pH, bem como diminuição da capacidade de retenção de água (CRA). No nível mais severo (400 MPa/5 min), observou-se uma diminuição na força de cisalhamento relacionada à textura instrumental e na Brancura (W) e Luminosidade (L*) relacionada à cor. A otimização simultânea proporcionou um valor de 365MPa/2min em que as características físico-químicas seriam as mais semelhantes às da vieira sem enfrentar um processo de preservação.

ABSTRACT: Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200-400 MPa) and holding time (0-5 min) applied to lion’s paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process.

Abstract Food drying is still a crucial step in the food manufacturing process for food preservation, and the foam-mat drying method can be utilized to further enhance food preservation. This study aims to develop an instant L. powder enriched with Moringa oleifera L. extract and to evaluate the effect of foam mat drying conditions on physicochemical and antioxidant properties.The experimental design used a factorial completely randomized block design (FCBD), with triplicates. Based on the results showed that the interaction between the different forms of moringa extract, when added, and drying temperature affected color, water activity, bulk density, hygroscopicity, total acid titration, moisture content, ABTS, antioxidant activity and total flavonoid contents (p<0.05) but did not affect solubility, total soluble solids, flow rate, pH, DPPH antioxidant activity and total phenolic contents (p>0.05). Samples dried at a temperature of 70°C (T3), both liquid (F1) and microencapsulated (F2), exhibited the best physicochemical and antioxidant properties. These findings confirmed the suitability of foam mat drying to produce P. angulata instant powder enriched with M. oleifera extract for functional food ingredients. preservation foammat L propertiesThe properties The FCBD, FCBD , (FCBD) triplicates added color density hygroscopicity titration content ABTS p<0.05 p005 p 0 05 (p<0.05 solubility solids rate pH p>0.05. p>0.05 . (p>0.05) 70C C 70 T3, T3 T (T3) F1 F (F1 F2, F2 (F2) P M ingredients (FCBD p<0.0 p00 (p<0.0 p>0.0 (p>0.05 7 (T3 (F (F2 p<0. p0 (p<0. p>0. (p>0.0 (T p<0 (p<0 p>0 (p>0. p< (p< p> (p>0 (p (p>

Resumo Este artigo apresenta os resultados do estudo “Escritório virtual de 10.000 fazendas camponesas sustentáveis das regiões de Santander e Magdalena Medio”. O estudo tem como foco um movimento social colombiano para a preservação da fazenda camponesa como eixo central para a sustentabilidade alimentar nos territórios. Seu objetivo principal é identificar o processo de organização de quatorze (14) comunidades de alimentos e o desenho participativo do modelo de fazenda camponesa como estratégias para a segurança alimentar nos territórios colombianos de Magdalena Medio e Santander. O estudo conduziu uma metodologia mista com análise quantitativa transversal qualitativa e descritiva, com dados coletados das comunidades participantes. A coleta de dados foi feita por meio de grupos focais com sete (7) comunidades e quatorze (14) entrevistas com líderes comunitários do setor de alimentos de onze (11) municípios em três diferentes departamentos colombianos. Os resultados demonstram que a estrutura de organização camponesa denominada comunidade do alimento e os modelos participativos de propriedades camponesas para cada território são estratégias que levaram ao fortalecimento da autonomia local das comunidades camponesas para a defesa de práticas de sustentabilidade alimentar dentro de seus contextos. Escritório 10000 10 000 10.00 Medio. . Medio” 14 (14 descritiva participantes 7 (7 11 (11 contextos 1000 1 00 10.0 (1 ( 100 0 10.

Abstract This article shows the results of the study “Virtual Office of 10,000 sustainable peasant farms from the regions of Santander and Magdalena Medio”. The study is framed in a Colombian social movement for the preservation of the peasant farm as pivotal axis for food sustainability in the territories. The study has a principal aim to identify the organization process of fourteen (14) food communities and the participatory design of the peasant farm model as strategies for food security in the Colombian territories of Magdalena Medio and Santander. The study conducted a mixed methodology with both qualitative and descriptive, cross-sectional quantitative analysis with data collected from participant communities. Data collection was done through focus groups with seven (7) communities and fourteen (14) interviews with food community leaders from eleven (11) municipalities in three different Colombian departments. Results show that the peasant organization structure called food community and the peasant farm participatory models for each territory are strategies that have led to the strengthening of the local autonomy of the peasant communities for the defense of food sustainability practices within their contexts. Virtual 10000 10 000 10,00 Medio. . Medio” 14 (14 descriptive crosssectional cross sectional 7 (7 11 (11 departments contexts 1000 1 00 10,0 (1 ( 100 0 10,

Abstract The term food intolerance has been used non-specifically to define a wide range of disorders related to food intake. Recently, the use of the term non-immunological adverse reactions to foods” (RANIAs) was recommended as a more correct clinical definition. The pathophysiological mechanisms can be diverse, sometimes unknown, and there are no validated diagnostic tests, making it difficult to obtain accurate data. The clinical manifestations of non-immunological adverse reactions to foods affect more than one organ or system; and gastrointestinal symptoms (pain, abdominal distension, flatulence, and diarrhea) are the most common. Non-immunological adverse reactions to foods are divided into independent and dependent on host factors. Foods may contain chemicals with pharmacological activity and be present naturally, such as vasoactive amines (histamine) and salicylates, or added for preservation, to improve appearance or flavor (monosodium glutamate, tartrazine, sulfites, and benzoates). In some cases, these types of reactions may be like to hypersensitivity reactions. Concomitant alcohol consumption may worsen symptoms by inhibiting histamine break down and increasing intestinal permeability. In patients diagnosed with non-immunological adverse reactions to foods, it is important to rule out some psychological problems: aversions or eating disorders.

Resumen El término intolerancia alimentaria se ha utilizado de manera inespecífica para definir una amplia gama de trastornos relacionados con la ingesta de alimentos. Recientemente se recomendó el uso de la expresión “reacciones adversas no inmunológicas a alimentos” (RANIAs) como una definición clínica más correcta. Los mecanismos fisiopatológicos pueden ser diversos, a veces desconocidos, y no existen pruebas diagnósticas validadas, por lo que es difícil obtener datos certeros. Las manifestaciones clínicas de las reacciones adversas no inmunológicas a alimentos afectan a más de un órgano o sistema; y los síntomas gastrointestinales (dolor, distensión abdominal, flatulencias y diarrea) son los más frecuentes. Las reacciones adversas no inmunológicas a alimentos se dividen en independientes y dependientes de factores del huésped. Los alimentos pueden contener productos químicos con actividad farmacológica y estar presentes en forma natural, como las aminas vasoactivas (histamina) y los salicilatos, o añadirse para su conservación, mejorar la apariencia o el sabor (glutamato monosódico, tartrazina, sulfitos y benzoatos). En algunos casos, este tipo de reacciones pueden ser similares, desde el punto de vista clínico, a las reacciones de hipersensibilidad. El consumo de alcohol concomitante puede empeorar los síntomas, al inhibir la degradación de la histamina y aumentar la permeabilidad intestinal. En pacientes con diagnóstico de reacciones adversas no inmunológicas por alimentos es importante descartar algunos problemas de índole psicológica: aversiones o trastornos de la conducta alimentaria.

Resumen Introducción. El Sistema de Bancos de Germoplasma para la Alimentación y la Agricultura de la Nación Colombiana conserva raíces y tubérculos de interés, entre las cuales se encuentra Arracacia xanthorrhiza Bancroft. La renovación de las accesiones permite reconocer la heterogeneidad del germoplasma en enraizamiento y desarrollo, muestra grupos diferenciales, algunos con riesgo de sobrevivencia y en consecuencia riesgo de pérdida de material genético. Objetivo. Determinar el potencial de enraizamiento en veintiséis accesiones pertenecientes al Banco de Germoplasma de Arracacha. Materiales y métodos. El experimento se llevó a cabo en el Centro de Investigación La Selva, Rionegro, Antioquia, Colombia, en 2019 - 2020. Se evaluaron veintiséis accesiones y se estableció el experimento con un diseño completamente al azar bajo condiciones controladas mediante el uso de agua como medio de propagación. Se definió y utilizó una escala cualitativa para evaluar la formación de callosidad y una escala cuantitativa para evaluar la abundancia de raíces de callo sobre el tejido meristemático expuesto. Resultados. La rizogénesis inició a partir de los doce días con la formación de tejido meristemático radicular. Trece accesiones tuvieron escala alta, dos en media y nueve en escala baja. En cuanto a la abundancia y número de raíces, diecinueve accesiones se ubicaron en escala baja, tres en media, tres en alta incluido el testigo, y una accesión fue nula. Mediante el modelo logístico se estimó una tasa de crecimiento (TC) de 0,74 y 0,51 mm/día para las accesiones 15010099 y 15010097, mientras que con el modelo de Gompertz una TC de 0,39 mm/día para la accesión 15010007. Conclusión. Se determinó el potencial de enraizamiento de A. xanthorrhiza por atributos de precocidad, abundancia y tamaño de las raíces, en 26 accesiones del Banco de Germoplasma, como herramienta para generar acciones en la conservación de accesiones en campo.

Abstract Introduction. The System of Germplasm Banks for Food and Agriculture of the Colombian Nation preserves roots and tubers of interest, such as Arracacia xanthorrhiza Bancroft. The renewal of the accessions allows to recognize the heterogeneity of the germplasm in rooting and development, shows differential groups, some with risk of survival and consequently risk of loss of genetic material. Objective. Determine the rooting potential of twenty-six accessions, belonging to the Arracacha Germplasm Bank. Materials and methods. The experiment was conducted at La Selva Research Center, Rionegro, Antioquia, Colombia, in 2019 - 2020. Twenty-six accessions were evaluated and the experiment was established with a completely randomized design under controlled conditions using water as propagation medium. A qualitative scale was defined and utilized to assess callus formation, while a quantitative scale was employed to evaluate the abundance of callus roots on exposed meristematic tissue. Results. Rhizogenesis began after twelve days with the formation of root meristematic tissue. Thirteen accessions had a high scale, two medium scale, and nine low scale. For the abundance and number of roots, nineteen accessions were located on a low scale, three on a medium scale, three in high scale including the control, and one accession was null. Using the logistic model, a growth rate (TC) of 0.74 and 0.51 mm/day was estimated for the accessions 15010099 and 15010097, while with the Gompertz model a TC of 0.39 mm/day for the accession 15010007. Conclusion. The rooting potential of A. xanthorrhiza was determined by attributes of precocity, abundance, and size of the roots in 26 accessions of the Germplasm Bank as a tool to generate actions in the conservation of accessions in the field.