Pullulan nanofibers containing antimicrobial peptide derived from LfcinB an option as biomaterial for wound dressings.
El uso de técnicas de estadística multivariada para el control de procesos y calidad en la industria agroalimentaria ha venido en crecimiento significativo desde la mitad de los años setenta, como una consecuencia de la revolución informática que facilitó el análisis de matrices de datos de gran tamaño. A diferencia de los métodos univariados de exploración de datos, la estadística multivariada utiliza como gran pilar el análisis de información descrita por tres o más variables que pueden ser estudiadas simultá-neamente y comprendidas de una manera rápida, eficiente y sencilla. Debido al extraordinario avance en las máquinas informáticas, hoy es posible aplicar estas metodologías para resolver problemas extremadamente complejos. Este artículo presenta las técnicas de estadística multivariada más reconocidas, así como la compilación de algunos trabajos que sirven como demostración de su aplicabilidad en el campo de los alimentos. Palabras clave: clasificación, exploración, modelamiento, optimización, regresión AbstractThe use of multivariate statistical techniques for quality and process control in the food industry has been growing significantly since the mid-seventies, as a result of the informatics revolution which facilitated the analysis of large data sets. Unlike univariate methods of data exploration, multivariate statistics uses as a major pillar the analysis of information described by three or more variables that can be simultaneously studied and understood in a fast, efficient and easy way. Thanks to the extraordinary advance in computing machines, it is now possible to apply these methodologies to solve extremely complex problems. This article presents the most recognized multivariate statistical techniques, as well as the compilation of some papers that serve as a demonstration of its applicability in the field of foods.
Background: Bee pollen is a natural product collected and transformed by bees, intended for human consumption, given its nutritional and bioactive richness. The fundamental operation of adequacy is drying, which allows its preservation, avoiding chemical or microbiological degradation, typically using tray dryers with hot air that use electricity or fuel for heat generation. Solar drying is an alternative that uses radiation as an energy source. However, it should be ensured that this type of process guarantees the quality of the product while not degrading its properties and, therefore, maintaining its morphological integrity. Objective: to establish the effect of solar drying on bee pollen structure compared to the conventional cabin dehydration process. Methods: Bee pollen was dehydrated using two types of dryers: a solar dryer and a forced convection oven. The solar dryer operating conditions were an average temperature of 19-35 °C with a maximum of 38 °C and average relative humidity (RH) of 55 %. Cabin dryer operating conditions were a set point temperature of 55 ± 2 °C and 10 % RH average humidity. The morphologic and thermodynamic properties of dried bee pollen, such as phase transition enthalpy through Differential Scanning Calorimetry (DSC), porosity and surface area through surface area analysis, and microscopic surface appearance by Scanning Electron Microscopy (SEM), were measured. Results: The results showed dry bee pollen, both in the cabin dryer and solar dryer, did not suffer morphological changes seen through SEM compared to fresh bee pollen. Moreover, surface area analysis indicated the absence of porosity in the microscopic or macroscopic structure, demonstrating that solar or cabin drying processes did not affect the specific surface area concerning fresh bee pollen. Additionally, Differential Scanning Calorimetry (DSC) and Thermo Gravimetric Analysis (TGA) showed that endothermic phase transitions for dried bee pollen by cabin or solar dryer were at 145 °C and 160 °C, respectively. This can be mostly associated with free water loss due to the morphological structure preservation of the material compared to fresh bee pollen. Conclusion: These results demonstrate that solar drying is a reliable alternative to bee pollen dehydration as there were no effects that compromised its structural integrity.
resumenEl trabajo realizado en la organización Café Colonial S.A.S. consistió en evaluar, analizar y verificar información clave para la determinación y estandarización de un método para cafeína en el proceso de torrefacción por la técnica de Cromatografía de Líquidos de Alta Eficiencia (HPLC).Se realizaron diferentes ensayos al proceso de torrefacción hasta obtener las condiciones adecuadas de las muestras, apoyados en fenómenos de transporte como, energía, fluidos y calor, además de seguir los lineamientos de la Norma Técnica Colombiana NTC ISO 2859-1.Con el fin de obtener una recta patrón, importante para interpolar las muestras de café, se preparó una solución con cafeína (Sigma-Aldrich, reactivo analítico) y agua Milli-Q (Merck Millipore 40 ppm), con miras a obtener una solución patrón; a partir de la solución de cafeína, se prepararon 5 soluciones más por microgramos de cafeína por mililitro.Para determinar la fase móvil más adecuada, se empezó a ensayar con diferentes muestras de cafeína de café con la misma fase móvil agua-acetonitrilo en diferentes proporciones; una vez realizadas todas las pruebas necesarias y de acuerdo con los resultados obtenidos, la fase móvil que permitía una mejor separación e interacción con la fase estacionaria fue la compuesta por agua-acetonitrilo en proporción 20:80.Después de obtener la recta patrón y la fase móvil más adecuada, se realizaron diferentes inyecciones, obteniéndose cromatogramas con bases y picos definidos, con lo que se precisó el coeficiente de
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