Jairo Guadalupe Salcedo

• PhD
• Investigador at University of Sucre

Mango is an exotic fruit with great agro-industrial potential and high consumption due to its high nutritional value, bittersweet flavor and pleasant aroma. However, few studies have been conducted on its physical properties used in agroindustrial processes, specifically regarding the rheological behavior of sweetened pulp. The aim of this study wa...

Currently, there is a need to develop starches with improved properties to enhance their applicability in food matrices. The effect of the hydrothermal treatment (HMT) on the physicochemical, morphological, and structural properties of native cassava and yam starches was evaluated. Native cassava and yam starches were subjected to low moisture (20...

The objective is to evaluate the structural and bromatological modifications of hawthorn yam starch modified chemically with 2‐octenyl‐succinic anhydrous (OSA) and enzymatically with amyloglucosidase (AMG). Methodologically, the bromatological composition, amylose, amylopectin and starch contents, degree of crystallinity, particle size distribution...

Dual-modification processing was proposed to alter the structural characteristics and improve the physicochemical and techno-functional properties of native cassava flours. This study aimed to evaluate the effect of hydrothermal and biocatalytic processes on the structural and morphological response of native cassava flour, as well as their effect...

Enzymatic biocatalysis has emerged as a green technology in starch modification with divergent results at the morphological level depending on the origin of the starch source. Therefore, various enzymatic biocatalysts were implemented to evaluate their effect on the morphological and semi-crystalline characteristics of native cassava starches. The...

El Primer Congreso Internacional de Valorización de Biomasa Residual se planteó como una estrategia académico-científica para compartir conocimientos de vanguardia en torno a la investigación y el desarrollo de la valorización sostenible de residuos sólidos orgánicos, generando así una oportunidad de congregar a expertos destacados, académicos y pr...

Las demandas actuales de las industrias hacen necesario recurrir a nuevas herramientas para la generación de desarrollo e innovación tecnológica, por lo cual, se ha identificado la necesidad de implementar tecnologías en la búsqueda de tendencias en el campo de los procesos de modificación de los materiales amiláceos. Este estudio tuvo por objetivo...

Animal manure has a complex structure and can be considered a lignocellulosic material. Manure management generates greenhouse emissions, mainly N2O and CH4. Currently, efforts are being made for the sustainable use of animal manure to obtain bioenergy and value-added products. This work shows thermochemical and biochemical methods for manure valor...

Starch blends are a technological alternative aimed at the development of starchy matrices that exhibit improvements in some physicochemical properties from interactions between their individual components. Native cassava and yam starches were mixed in different proportions and the effect of the blend on the structural, physicochemical, and pasting...

Tuber starches have a smooth surface and a dense amylopectin structure, which prevents the formation of complexes with lipid compounds. The present study evaluated the effect of ultrasound on the formation of starch-lipid complexes on cassava starch’s structural, morphological, physicochemical, and digestibility properties. Lauric acid was added at...

Biorefineries play an important role in the sustainability, and therefore in the biobased economy. Some of challenge related with policy regulation, new process, and raw materials, needs structural change in the value chain such as logistic, discover new raw materials and overcome troubles arose from pandemic SARS Cov 2. It was evident the needs to...

In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellulose ratio with the following levels: 100:0, 80:20...

The objective of this study was to evaluate antioxidant, metal chelating, and anticoagulant activity of hydrolysates prepared with Venezuelan variety cassava leaf. Enzymatic hydrolysis was performed with four proteases (Alcalase 2.4 L®, Flavourzyme®, Neutrase 0.8L®, and Protamex®). Antioxidant activity was measured by hydrogen atom transfer-based m...

Abstract Yam is consumed in tropical regions because it is a good source of carbohydrates, proteins, fiber, and micronutrients, together with several alternatives of consumption such as cooked, boiled, roasted or fried. Its use for the development of flours and subsequent fortification has been considered as an alternative to address micronutrient...

The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to evaluate the effects of starch modifications (oxidized, cross-linked, and dual: oxidized/cross-linked),...

This study investigated the effect of the addition of starch from “hawthorn” yam (Dioscorea rotundata) and “creole” yam (Dioscorea alata) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a reference stabilizer. Yogurt with yam starch presented...

Instability in fruit drinks is a phenomenon that affects sensory and physical-chemical properties, which consumers perceive as lack of quality. Yam mucilage was evaluated as a stabilizer in the production of mango nectar. In addition, physicochemical characteristics, physical and rheological stability were determined. A completely randomized design...

Objetivo: En esta investigación se estudió el efecto del proceso de acetilación en las propiedades estructurales, morfológicas y funcionales de almidones nativos de batata, y valorar su posible uso a nivel industrial.

y alimentaria, ya que presentan baja viscosidad, alta estabi-lidad, transparencia de pasta y propiedades enlazantes que permiten la formación de recubrimientos (Sangseethong et al., 2009). No obstante, estas propiedades varían de acuerdo a las condiciones de oxidación del almidón, pues factores como la concentración del agente oxidante y condicione...

Esta modificación puede provocar alteraciones molecu-lares al almidón, lo que produce almidones oxidados con distintas características. La magnitud de estos cambios está relacionado al origen botánico, el tipo y concentración de agente oxidante y las condiciones de reacción (Sang-seethong et al., 2010). Estudios reportan que el empleo de hipoclorit...

In Colombia, food industry seeks the use of raw materials of high nutritional value such as pumpkin (Cucurbita maxima) and yam (Dioscorea alata cv. Diamante 22) for the development of processed foods and diversification of agricultural production. The purpose of this work was to develop a dehydrated mixture using pumpkin flour and modified yam star...

La especie M. esculenta presenta gran variabilidad genética que dificulta su estudio debido a que debe ser evaluada no solo por su comportamiento varietal sino también por su respuesta al ambiente donde se produce. Para esta investigación se evaluó el comportamiento fisiológico de yuca en tres de las variedades más cultivadas en el departamento de...

In the production of ethanol from agroindustrial crop residues, one of the critical stages in the process is the conversion of lignocellulosic material to simple sugars, which can be done chemically or enzymatically. In this research, the enzymatic activities of commercial enzymes were evaluated for their influence on the degradation of lignocellul...

El cultivo de batata en Colombia registra pocos excedentes para el mercado nacional, su rendimiento se encuentra en aproximadamente 5t/ha. Dicha producción, se centra en la región Caribe colombiana, en los departamentos de Córdoba y Sucre; sin embargo, el cultivo de la batata podría llegar a ocupar un lugar de importancia para la agroindustria, por...

Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of enzymatically modified cassava starch granules was...

This research evaluated the effect of different delignification pretreatments (enzymatic and organosolv), on the crystallinity and enzymatic hydrolysis of harvested sugar cane residues. The Crystallinity Index (CrI), the Relative Number of Intensity (Ir), the degree of cellulose mercerization (IIC-%), and the Global Index of Saccharification (GIS)...

Yam is a characteristic product of the Colombian Caribbean coast. Ignorance of the physicochemical properties of yams has restricted the use of the product to fresh consumption and traditional preparations. The food industry is in search of native starches that have certain specific properties of resistance to high temperatures that deteriorate the...

For the present study, we evaluated the effect of the concentration of modifying agents and reaction time on functional properties of yam (Dioscorea rotundata cv hawthorn) starch modified by oxidation and phosphatization. For oxidation was used a sodium hypochlorite concentration of 0.5 and 1.5 g/100 g starch (b.s.) and reaction time of 1 and 1.5 h...

In this study, physicochemical (moisture, ash, protein, fat, fiber and carbohydrates), physical (specific volume, pH and hardness) and sensorial properties (preference testing with untrained sensory panels) were evaluated in cottage Diabolines and Diabolines obtained under standard conditions the process. A completely randomized experimental design...

The present research aimed to evaluate the effect of the manipulation of the process variables during the natural fermentation of the cassava native starch. In Colombia, the production process is carried out with a traditional and low-tech method in small companies called "rallanderías". Sour starch is a high added-value product that is obtained th...

This study evaluated the effect of acid concentration and reaction time in the lintnerization process on the physicochemical, structural and rheological properties of native yam starch (Dioscorea alata cv. Diamante 22). The lintnerization process involves chemical modification with hydrochloric acid to produce starch for the food, paper and textile...

El almidón agrio de yuca es un producto que se obtiene por fermentación espontanea a partir del almidón nativo, ampliamente utilizado en la elaboración de productos horneados por su especial funcionalidad de expandir masas de panadería. En Colombia, el proceso de obtención de almidón agrio es realizado de forma tradicional en pequeñas empresas “ral...

El ñame es un producto característico de la costa Caribe colombiana. El desconocimientode las propiedades fisicoquímicas del ñame, ha restringido el uso del productoa consumo en fresco y preparaciones tradicionales. La industria de alimentos seencuentra en la búsqueda de almidones nativos que presenten ciertas propiedadesespecíficas de resistencia...

RESUMEN La operación de lixiviación consiste en poner en contacto suficiente agua con yuca molida para extraer el almidón y separarlo de la fibra y otros componentes. Con el objetivo de determinar las condiciones óptimas de consumo de agua en la etapa de lixiviación de almidón de yuca se obtuvo una curva de equilibrio pulpa de yuca-agua de extracci...

Almidón de yuca variedad Corpoica – TAI fue modificado con α-amilasa comercial, para evaluar el efecto de la temperatura alrededor de la temperatura de pasta, tiempo de reacción y relación enzima/sustrato (E/S) sobre el grado de hidrólisis y producción de almidones modificados enzimáticamente. Los almidones modificados presentaron equivalentes de d...

The aim of this research was to characterize physicochemically dehydrated creams of fishmeal with pregelatinized corn, cassava and yam starch and determine their useful life. Three sources of Pregelatinized starch (corn (PCS), cassava (PCAS) and yam (PYS)) were evaluated varying in ratios of 20/40, 30/30 and 40/20 starch/fishmeal. It was determined...

The aim of this study was to investigate the rheological behavior of a dehydrated cream based on fishmeal using as thickener pregelatinized corn, cassava and yam starch. Three sources of pregelatinized starch (corn (PCS), cassava (PCAS) and yam (PYS)) were evaluated, varying in ratios of 20/40, 30/30 and 40/20 starch/fishmeal. Solubility in Cold Wa...

The objective of the present study was to characterize physicochemical and structural mucilage of yam (Dioscorea rotundata). The extraction of the mucilage was done by the continuous bubbling method, whose basis is flotation, then proximal composition, physicochemical properties (pH, acidity, dietary fiber, starch content and color) and structural...

The objective of the present study was to evaluate the functional and rheological properties of mucilage of Hawthorne bread of yam (Dioscorea rotundata). The extraction of mucilage was performed by continuous bubbling method and then its functional (solubility at 30 to 70°C, water absorption index, water solubility index, swelling capacity, stabili...

This study evaluated the effect of enzymatic hydrolysis on the physicochemical and structural properties of cassava bagasse (Manihot esculenta Cranz). Cassava bagasse is a byproduct of the cassava starch process with limited applications in the industry. Were applied enzymatic treatments to three ratios a substrate (cassava bagasse): Buffer volume...

The effect of the edible coating of oxidized cassava starch along with two packaging conditions on color and textural properties of minimally processed yam was evaluated. The coating suspensions were formulated with an oxidized cassava starch (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1 and 0.2%), glycerol (1%), Tween 80 (0.1%) and app...

This research evaluates the effect of the addition of yam flour and starches on the sensory and instrumental properties of low-fat sausages. A 3×5 factorial arrangement completely randomized was applied to sausages using the following factors: fatty mimetic (flour, native starch and pregelatinized starch) and fat substitution (0, 10, 20, 30 and 40%...

This research studied the effect of edible coatings based on oxidized cassava starch and two conditions of packaging (vacuum and non-vacuum) on physicochemical properties of minimally processed yam. A factorial arrangement of 2 4 was applied to the following factors: oxidized starch of yucca (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1...

This study evaluated the effect of enzymatic hydrolysis on the physicochemical and structural properties of cassava bagasse (Manihot esculenta Cranz). Cassava bagasse is a byproduct of the cassava starch process with limited applications in the industry. Were applied enzymatic treatments to three ratios a substrate (cassava bagasse): Buffer volume...

Actualmente, es necesario el desarrollo y producción de almidones modificados que permitan potenciar las propiedades funcionales de los almidones nativos y ampliar su aplicabilidad como aditivo en la industria alimentaria. Asimismo, surge la iniciativa de promover el aprovechamiento de materias primas amiláceas de gran importancia socioeconómica en...

El Grupo de Investigación Procesos Agroindustriales y Desarrollo Sostenible (PADES), avalado ante Colciencias como categoría B para el año 2016, está constituido por docentes del Programa de Ingeniería Agroindustrial e Ingeniería Agrícola de la Universidad de Sucre y sus trabajos iniciales de investigación estuvieron basados en las direcciones de l...

El objetivo de la investigación fue evaluar la influencia de la disponibilidad hídrica del suelo sobre la arquitectura del dosel de yuca. El trabajo se realizó en la zona de bosque seco tropical del departamento de Sucre, Colombia. Las parcelas experimentales se establecieron en octubre de 2015, registrándose datos de altura de planta, cantidad de...

El Grupo de Investigación Procesos Agroindustriales y Desarrollo Sostenible (PADES), avalado ante Colciencias como categoría B para el año 2016, está constituido por docentes del Programa de Ingeniería Agroindustrial e Ingeniería Agrícola de la Universidad de Sucre y sus trabajos iniciales de investigación estuvieron basados en las direcciones de l...

Mango is an exotic fruit with great agro-industrial potential and high consumption due to its high nutritional value, bittersweet flavor and pleasant aroma. However, few studies have been conducted on its physical properties used in agroindustrial processes, specifically regarding the rheological behavior of sweetened pulp. The aim of this study wa...

Generalidades: Estructura y propiedades fisico-químicas del almidón.

Desarrollo de almidones modificados de yuca: Caracterización morfologica, estructural y fisicoquimica.

Propiedades tecno-funcionales de almidón modificado de yuca (Manihot esculenta C.) por pregelatinización tipo batch Techno-functional properties of modified cassava starch (Manihot esculenta C.) by batch type pre-gelatinization La producción de almidones pregelatinizados se ha es-tudiado de forma continua, por extrusión o discontinua tipo batch, ob...

las características reológicas de la fase continua y aumentan la repulsión electrostática entre partículas, conllevando a la estabilización estérica y electrostática de suspensiones (Genovese and Lozano, 2001). Se ha encontrado que la in-corporación de GX y CMC aumentan la turbidez, controlan la sedimentación de partículas e incrementan la viscosid...

Efecto de goma xantan en el comportamiento reológico de cremas instantáneas de harina de pescado Effect of xanthan gum on the rheological behavior of instant fishmeal cream amilosa-amilopectina en el gránulo origina la separación de fases debido a la incompatibilidad termodinámica entre ambos constituyentes, disminuyendo la estabilidad coloidal req...

Cassava bagasse is a semisolid material with high moisture content, obtained as residue in the process of extraction of native cassava starch. The effect of temperature on drying rate of cassava bagasse was evaluated, adjusting to mathematical models that describe the drying kinetics. Furthermore, the effective diffusion coefficient for the process...

p>In Colombia, it is necessary to produce native and modified starches for the use of amylaceous raw materials of major socioeconomic importance. In this study, the effects of the acetylation process on structural, morphological and functional properties of native starches yam, Dioscorea spp. (D. alata and D. rotundata) were evaluated. Chemical mod...

Acetylation is a chemical modification by esterification which causes in the starch granules changes in the structure and consequently in its functional characteristics. In this study to evaluate the effect of the modification, native cassava starch (NCS) and yam (NYS) were used with acetic anhydride at different reaction times (10 to 240 min). Sig...

Cassava bagasse is a semisolid material resulting from the extraction of native starch. It represents up to 30% w/w of the original roots used in this process. The equilibrium moisture content (Xe) is an important factor in the drying process of materials that is studied using desorption isotherms. The objectives of this study were to characterize...

Antecedents: Implementing dehydration operations for products derived from the extraction process of cassava starch is an alternative to prevent their possible contaminating effect, as well as providing value for subsequent application and provide a production line for the starch industry. The methods of mechanical dehydration may be desirable to s...

The physicochemical and rheological properties of three yam (D.bulbifera, D.trifida and D.esculenta) species were studied using a completely random with unifactorial arrangement design. The results presented significant differences (p < 0,05) with a water absorption capacity between 134% and 165%, electrical capacity between 100,7 μohms cm-1 and S...

Introduction. Clarification is a process performed before purifying water, and consists in applying a coagulant that groups the suspended particles and makes them flocculate. They are, then, separated by means of filtration. Vegetables are being explored as a clean and inexpensive option to replace the primary coagulants, which are inorganic compou...

La extracción de almidón de tubérculos de ñame se dificulta por la presencia de un material gelatinoso (mucílago), que obstaculiza la sedimentación del almidón y altera las características del mismo. Por lo cual, el presente trabajo tuvo como objetivo evaluar un proceso de burbujeo continuo, por inyección de aire, para extraer y recuperar almidón y...