Resumo O estudo examinou a eficácia da enzima papaína liofilizada obtida de três espécies de Vasconcellea (V. pubescens, V. chachapoyensis, V. heilbornii) como coagulante natural na fabricação de queijo. Em particular, a enzima V. pubescens demonstrou os resultados mais promissores quando concentrações de 2 g/L, 4 g/L e 6 g/L foram usadas na produção de queijo fresco, enquanto outras espécies de enzimas apresentaram menor eficácia. O rendimento ideal do queijo fresco com o mínimo de enzima residual foi alcançado quando uma dose de 2 g/L da enzima papaína foi empregada a uma temperatura de coagulação de 30 °C, resultando em características físico-químicas e organolépticas comparáveis às produzidas com o coalho Hansen comercial. No entanto, um aumento na temperatura de coagulação (42 °C) e uma dose maior de enzima papaína (4 g/L) resultaram em uma redução no rendimento do queijo fresco e, consequentemente, a enzima residual aumentou. São necessários mais estudos para determinar a pureza da papaína liofilizada e a dosagem mais eficaz para aumentar a lucratividade para produtores e consumidores. Essas descobertas poderiam facilitar a aplicação ecológica dessa alternativa na produção de queijo fresco. V (V chachapoyensis heilbornii particular gL g L 3 C °C físicoquímicas físico químicas comercial entanto 42 ( consequentemente aumentou consumidores

Abstract The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/L, and 6 g/L were used to produce fresh cheese, while other enzyme species exhibited lower efficacy. The optimal yield of fresh cheese with minimal residual enzyme was achieved when a 2 g/L dose of papain enzyme was employed at a coagulation temperature of 30 °C, resulting in physicochemical and organoleptic characteristics comparable to those produced with commercial Hansen’s rennet. Nevertheless, an increase in the coagulation temperature (42 °C) and a higher dose of papain enzyme (4 g/L) resulted in a reduction in the yield of fresh cheese and; consequently, the residual enzyme increased. Further studies are required to determine the purity of freeze-dried papain and the most effective dosage to increase profitability for producers and consumers. Such findings could facilitate the ecological application of this alternative in producing of fresh cheese. freezedried freeze dried V (V chachapoyensis heilbornii making Notably gL g L 3 C °C Hansens Hansen s rennet Nevertheless 42 ( consequently increased consumers

Resumen El objetivo de la investigación fue determinar la relación entre accesibilidad a los productos de higiene de manos, uso de gel antibacterial y satisfacción de adultos del asentamiento humano 16 de Octubre de la ciudad de Chachapoyas (Perú). El estudio fue cuantitativo, con diseño relacional, prospectivo, transversal y analítico, cuya muestra estuvo representada por 46 adultos, elegidos por muestreo no probabilístico intencionado. Se encontró que el 54,3 % de los adultos consideran caro el precio de los productos de higiene de manos, el 67,4 % gasta entre 5 y 10 soles por semana, el 69,6 % tiene agua dentro de su hogar; sin embargo, el 60,9 % tiene solamente agua no potabilizada. Respecto al lavado de manos, un 54,3 % lo hace en caño y lavatorio, y el resto usa balde o jarra. Asimismo, el 45 % nunca usó gel antibacterial, el 30,4 % siempre y el 23,9 % algunas veces. En cuanto a la satisfacción con el uso del gel antibacterial, el 43,5 % está poco satisfecho; el 29 %, satisfecho; el 15,2 %, muy satisfecho, y el 2,2 %, nada satisfecho. Se concluye que existe una relación altamente significativa entre el uso del gel antibacterial y la satisfacción de los adultos mayores (p = 0,000).

Abstract The objective of the study was to determine the relationship between accessibility to hand hygiene products, use of antibacterial gel and satisfaction among adults from the Human Settlement 16 de Octubre in the city of Chachapoyas (Peru). The study was quantitative, with a relational, prospective, cross-sectional and analytical design, whose sample was represented by 46 adults, chosen by non-probability purposive sampling. It was found that 54.3% of adults consider hand hygiene products to be expensive, 67.4% spend between 5 and 10 soles per week, 69.6 % have access to water in their homes; however, 60.9% have only non-potable water. Regarding hand washing, 54.3% do it in the spout and sink and the rest use a bucket or jug. Likewise, 45% never used antibacterial gel, 30.4% always and 23.9% sometimes. Regarding satisfaction with the use of antibacterial gel, 43.5% are not very satisfied, 29% are satisfied, 15.2% are very satisfied, and 2.2% are not at all satisfied. It is concluded that there is a highly significant relationship between the use of antibacterial gel and the satisfaction of older adults (p = 0.000).