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Ítem Unveiling Peru’s Agricultural Diversity: Navigating Historical and Future Trends in a Post-COVID-19 Context(MDPI, 2024-05-16) Chavez, Segundo G.; Veneros, Jaris; Oliva-Cruz, Manuel; García, Ligia; Arellanos, Erick; Rojas Briceño, Nilton B.; Bolaños Carriel, CarlosOver a comprehensive 5-year assessment, and extrapolating it prospectively until 2025, a thorough examination was conducted of productive agrobiodiversity in nine rural agricultural districts across Peru. The present study involved in-depth interviews with 180 representative farmers of the Coast, Highlands, and Jungle natural regions. Employing the Shannon–Weiner diversity index and the Margalef species richness index, the dynamics within years and across different zones were analyzed. Utilizing quadratic trend models, we assessed the frequency of each crop, aiming for the optimal fit concerning absolute deviation from the mean, mean squared deviation, and mean absolute percentage error. These findings revealed five distinct crop types—tuberous, fruits, cereals, legumes, and roots—distributed across 25 diverse families. Looking ahead to 2025, our projections indicated positive trends in 15 families and negative trends in 9 crop families. The nuanced mathematical distinctions observed in crop management decisions varied significantly depending on the specific area and year, underscoring the importance of localized considerations in agricultural planning.Ítem Physical and chemical techniques for a comprehensive characterization of river sediment: A case of study, the Moquegua River, Peru(Ke Ai Chinese Roots Global Impac, 2024-03-08) Valladares, Luis De Los Santos; Vargas Luque, Arquimedes; Valencia Bedregal, Renato; Barnes, Eustace Peregrine; Byrne, Patrick; Coaquira, Jose Antonio; Kollu, Pratap; Borja Castro, Luis; De Jesús Velazquez Garcia, José; Dominguez, Angel Bustamante; Rodriguez Martínez, Marco; Barnes, Crispin Henry WilliamRiver sediment is comprised of complex mineral systems composed by different kinds of organic and inorganic matter, and thus, is difficult to characterize. Besides, some standard techniques, such as X-ray diffraction (XRD), energy dispersive X-ray (EDX), optical and scanning electron microscopy, Fourier transmission infrared spectroscopy, inductively couple plasma-mass spectrometry (ICP-MS), and simultaneous Thermogravimetric Analysis – Differential Thermal Analysis (TGA-DTA), Mössbauer spectroscopy and magnetometry can provide substancial information about the compositional, physical, and chemical characteristics. In the current study, the versality of these methods is tested and the information provided by these methods for eight sediment samples, collected from the Moquegua River, Peru is compared. Qualitative analysis indicates that the samples consist of sand grains with different shapes, sizes, and colors coexisting with the presence of some diatoms. The chemical and mineralogical analysis reveal that the samples are composed mainly of silicon (Si), aluminium (Al), sodium (Na), potassium (K), aluminon–silicates, and carbonates, typical for river sediment. More detailed information obtained by these techniques include the discovery of adsorbed oxygen–hydrogen (O–H), carbon–H (C–H) and C, from organic matter, the thermal reactions and decomposition of the components, and the identification of the minor iron–oxides components. Further, other properties such as magnetic interaction are also analyzed in detail.Ítem Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits(MDPI, 2024-05-23) Llatas, Alex Y.; Gusman, Heiner; Tello, Fernando; Ruiz, Roger; Vasquez, Jessy; Chiroque, Grisel; Mayta Hancco, Jhony; Cruzado Bravo, Melina L.M.; Arteaga, Hubert; Saldaña, Erick; Rios Mera, Juan D.Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA’s instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.Ítem Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review(MDPI, 2024-07-02) Rios Mera, Juan Dario; Arteaga, Huber; Ruiz, Roger; Saldaña, Erick; Tello, FernandoWhen looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.Ítem Alternative green extraction techniques to enhance recovery of antioxidant compounds from red peel prickly pear (Opuntia ficus-indica L. Miller)(Springer, 2024-07-13) Zirena Vilca, Franz; Huaman Castilla, Nils Leander; Escobedo Pacheco, Elias; Mamani Parí, Salomé Justa; Molina Juarez, Marjhory LizethPrickly pear (Opuntia ficus-indica L. Miller) is a natural source of antioxidant compounds that have gained significant attention due to their potential health benefits. This study aims to investigate the effectiveness of pressurized liquid extraction (PLE) and Ultrasound-Assisted Extraction (UAE), combined with water–ethanol mixtures from 0 to 60%, at moderate temperatures between 50 °C to 70 °C to improve the recovery of antioxidant compounds from red peel prickly pear. The recovery of these compounds was affected by solvent composition and temperature for both extraction techniques. Interestingly, the use of pure water at 70 °C during the PLE process allowed the recovery of high concentrations of antioxidant compounds (12.96 mg GAE/g dw, IC5O: 2.03 mg/mL, ORAC: 625 µmol TE/g dw). On the contrary, when the UAE process was combined with 30% ethanol at 50 °C, the extractability of these compounds (10.52 mg GAE/g dw, IC5O: 3.09 mg/mL, ORAC: 561.26 µmol TE/g dw) was improved. In addition, different solvent compositions were identified to improve the recovery of specific polyphenols. For PLE, pure water at 70 °C was effective in recovering phenolic acids, flavanols, and flavonols, while the highest concentrations of stilbenes were obtained with 60% ethanol at 70 °C. For UAE, the use of 30% ethanol at 50 °C was more effective in extracting phenolic acids and stilbenes, whereas pure water at 50 °C provided high concentrations of flavanols and flavonols. These results contribute to the development of sustainable and efficient extraction strategies for obtaining antioxidant-rich extracts from prickly pear peel with important applications in functional foods, nutraceuticals, and pharmaceutical industries.Ítem Prediction of Research Project Execution using Data Augmentation and Deep Learning(2023-05-05) Flores Garcia, Anibal; Tito Chura, Hugo Euler; Zea Rospigliosi, LissetheThis paper presents the results of seven deep learning models for prediction of research project execution in graduates from a public university in Peru. The deep learning models implemented are non-hybrid: Deep Neural Networks (DNN), Long Short-Term Memory (LSTM), Gated Recurrent Unit (GRU), Convolutional Neural Networks (CNN) and, hybrid: CNN+GRU, CNN+ LSTM and LSTM+GRU. Since most of the dataset prediction features are of the nominal type (true false), this paper proposes a simple novel data augmentation technique for this type of features. Taking as inspiration the input data type of a neural network, the proposal data augmentation technique considers nominal features as numeric, and obtain random values close to them to generate synthetic records. The results show that most of deep learning models with data augmentation significantly outperform models without data augmentation in terms of accuracy, precision, f1-score and specificity, being the main improvements of 17.39%, 66.67%, 25.00% and 25.00% respectively.Ítem Cashew gum hydrogel as an alternative to minimize the effect of drought stress on soybean(2024-01-25) Ratke, Rafael Felippe; De Sousa, Alan; Vieira Chaves, Daniela; Zanatta, Fábio Luiz; Loiola Edvan, Ricardo; Rodrigues Sousa, Heldeney; Cavalcanti Silva Filho, Edson; Anteveli Osajima, Josy; Silva Santos Nascimento, Ariane Maria; González Aguilera, Jorge; Zuffo, Alan Mario; Pereira da Silva, Natielly; Teodoro, Paulo Eduardo; Rocha Bezerra, Leilson; Soto Gonzales, Hebert Hernán; Morales Aranibar, LuisThe use of hydrogels helpsthe production of plants in drought-stress environments. Thus, this work evaluated using different hydrogels to minimize drought stress in soybean cultivation. The treatments employed two different hydrogels, one already commercialized and the other produced with cashew gum (Anacardium occidentale), five levels (0, 30, 60, 120, and 240 mg pot−1) of the hydrogels, and two levels of drought stress in sandy soil. The growth and yield of soybeans and the levels of macro- and micronutrients in soybeans were evaluated.growth. The use of CG hydrogel promoted 12% increase in protein content in the seeds in the when soybean plants were subjected to drought stress. The levels of 30 mg pot-1, corresponding to 7.5 kg ha−1, improved the ’morphological and productive parametersof the soybeans. The increasing levels of hydrogel promoted the increase in P, K, Ca, Mg, and Fe and reduced S and Cu on an exponential scale. The use of cashew gum hydrogel increased the K and Ca contents in soybean seeds compared to commercial hydrogel.Ítem Host-Pathogen Interaction: Biology and Public Health(Springer Nature, 2024) Ponce Cusi, Richard; Bravo, Leny; Paez, Kevin J.; Pinto, Joseph A.; Pilco Ferreto, NesstorHost-pathogen interactions play a critical role in the maintenance of biodiversity but can also have significant impacts on public health. In this chapter, the evolution of host-pathogen interactions, their molecular mechanisms, stages of interaction, and the development of pharmacological treatments have been examined. The coevolution of hosts and pathogens has led to the development of complex defense systems and invasion mechanisms. Hosts have evolved strategies to recognize and respond to pathogens, while pathogens have developed strategies to evade or suppress the host response [1]. The search for understanding the molecular mechanisms underlying host-pathogen interactions has led to the discovery of pathogen-associated molecular patterns (PAMPs) recognition by host pattern recognition receptors (PRRs), the secretion of virulence factors by pathogens to manipulate host signaling pathways, and the activation of adaptive immune responses by the host to target-specific pathogens [2]. Pharmacological treatments have been developed to target various stages of host-pathogen interactions, from preventing infection to treating established disease. However, the emergence of antibiotic-resistant pathogens poses a significant challenge to the development of effective treatments [3]. The impact of host-pathogen interactions on public health cannot be overstated, with infectious diseases responsible for a significant proportion of global morbidity and mortality. Understanding the mechanisms of host-pathogen interactions and developing effective treatments are essential to mitigate the impact of infectious diseases on global public health.Ítem Exploring a Sustainable Process for Polyphenol Extraction from Olive Leaves(MDPI, 2024-01-15) Huamán Castilla, Nils Leander; Díaz Huamaní, Karla Syndel; Palomino Villegas, Yolanda Cristina; Allcca Alca, Erik Edwin; León Calvo, Nilton Cesar; Colque Ayma, Elvis Jack; Zirena Vilca, Franz; Mariotti Celis, María SaloméOlive leaves are residues from pruning and harvesting and are considered an environmental management problems. Interestingly, these residues contain high polyphenol concentrations, which can be used to treat chronic diseases. However, these compounds are a technological challenge due to their thermolability and reactivity during extraction. Thus, this study assessed the use of pressurized liquid extraction (PLE) with green solvents like water-ethanol and water-glycerol mixtures (0–15%) at 50 °C and 70 °C to yield polyphenol-rich antioxidant extracts with reduced glucose and fructose content. The use of 30% ethanol at 70°C presented the highest polyphenol content (15.29 mg gallic acid equivalent/g dry weight) and antioxidant capacity, which was expressed as IC50 (half maximal inhibitory concentration): 5.49 mg/mL and oxygen radical absorbance capacity (ORAC): 1259 μmol Trolox equivalent/g dry weight, as well as lower sugar content (glucose: 3.75 mg/g dry weight, fructose: 5.68 mg/g dry weight) compared to water–glycerol mixtures. Interestingly, ethanol exhibits a higher degree of effectiveness in recovering flavanols, stilbenes and secoiridoids, while glycerol improves the extraction of phenolic acids and flavonols. Therefore, to enhance the efficiency of polyphenol recovery during the PLE process, it is necessary to consider its solvent composition and chemical structure. Keywords: olive leaves; polyphenols; antioxidant capacity; pressurized liquid extraction; green solventÍtem Presence and leaching of PAHs in soils of high Andean grasslands affected by intentional burning.(Elsevier, 2024-05) Vega Quispe, Anyela Pierina; Merma Chacca, Donald Efrain; Maldonado, Ingrid; Colque Ayma, Elvis Jack; Guimarães Guilherme, Luiz Roberto; Jiménez Jiménez, Paúl Andrés; Rivera Campano, Milko Raúl; Ramos Tejeda, José Luis; Zirena Vilca, FranzInteractions between host and pathogenic microorganisms are common in nature and have a significant impact on host health, often leading to several types of infections. These interactions have evolved as a result of the ongoing battle between the host’s defense mechanisms and the pathogens’ invasion strategies. In this chapter, we will explore the evolution of host-pathogen interactions, explore their molecular mechanisms, examine the different stages of interaction, and discuss the development of pharmacological treatments. Understanding these interactions is crucial for improving public health, as it enables us to develop effective strategies to prevent and control infectious diseases. By gaining insights into the intricate dynamics between pathogens and their hosts, we can work towards reducing the burden of such diseases on society.Ítem Gobierno abierto en municipalidades del Perú como alternativa para generar confianza en los ciudadanos.(Universidad de Zulia (Luz), 2023) Morales Rocha, José Luis; Coyla Zela, Mario Aurelio; Morillos Valderrama, Santos Octavio; Quispe Mamani, DanielLa característica de un gobierno abierto es la transparencia, promoviendo la participación y colaboración, con la finalidad de mejorar la calidad de los servicios públicos. El objetivo fue determinar el nivel de influencia de la aplicación del modelo de gestión de gobierno abierto en la confianza de los ciudadanos de las municipalidades del Perú. El estudio es descriptivo y correlacional, con enfoque cuantitativo y tipo de investigación aplicada. La muestra fue probabilística conformado por 319 municipalidades provinciales y distritales, se utilizaron como técnica la observación con una ficha de observación elaborada en Google Forms y la técnica de la encuesta con un cuestionario de Encuesta Nacional de Hogares del Instituto Nacional de Estadística e Informática. La investigación se enfoca en la aplicación de algoritmos de Machine Learning. Se concluye que la confianza de los ciudadanos hacia las municipalidades del Perú esta explicada en un 32.5%, por la implementación del modelo de gestión de gobierno abierto, que influye significativamente en la confianza de los ciudadanos, apoyado en los principios de transparencia, colaboración y participación, que fortalecen la lucha contra la corrupciónÍtem Knowledge and Attitudes of Parents about Oral Health in the Primary Dentition Stage in a Peruvian High Andean City(International Journal of Environmental Research and Public Health, 2024-01-30) Rojas Briceño, Nilton Beltrán; Oc Carrasco, Oscar Joel; Silva Díaz, Yshoner Antonio; Ordinola, Carla; Pizarro Salazar, Oscar; Tuesta-Mendoza, Shírley J.; Silva-López, Jhonsy O.Children’s oral health depends on parents’ knowledge and attitudes. The primary dentition stage, in particular, plays a crucial role in the comprehensive development of children. Therefore, the objective was to evaluate parents’ knowledge and attitudes about oral health in the primary dentition stage in Chachapoyas (Amazonas, NW Peru). A questionnaire was administered to 409 parents from 15 educational institutions, and the data were analyzed using multinomial logistic regression. Among the surveyed parents, 75.3% could identify at least one habit harmful to their children’s teeth (such as excessive sugar consumption) and one of its effects (such as dental caries). Additionally, 77.5% reported that their children presented some dental problem, more frequent in the peripheral areas than in the city’s center. Gender (odd ratio, OR = 0.484; p = 0.037), educational level (OR = 2.144; p = 0.043), and type of health insurance (OR = 2.627; p = 0.044) of the parents influenced awareness of taking care of their children’s primary dental health. The geographic location of the school (1.729 < OR < 2.079; p ≤ 0.011) and family income (OR = 3.504; p = 0.028) influenced parents’ identification of the different harmful effects of children’s habits. Factors such as low socioeconomic status and never taking the child to the dentist increased the risk of dental problems (p < 0.05). It is suggested that peripheral areas, like rural areas, lack the same oral health programs and access to treatment as central urban areas, leading to disparities in parental knowledge and attitudes. Keywords: dental caries; dental health; oral habits; preschool; primary teeth; thumb suckingÍtem Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts(Elsevier, 2024-01-05) Patinho, Iliani; Leite Cavalcante, Cecylyana; Saldaña Villa, Erick Manuel; Gagaoua, Mohammed; Behrens, Jorge H.; Contreras Castillo, Carmen J.The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3rd day compared to the 28th day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L*, b*, chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community.