Maria S Hernández

Instituto Amazónico de Investigaciones Científicas Sinchi · research

The aim of this review is to provide information on the conditions that facilitate the production of high-quality Myrtaceae fruits that are important in Colombia. Many fruits of the Myrtaceae family have very important nutritional, functional, and economic characteristics. In Colombia, commercial fruit trees of the Myrtaceae family include guava (P...

The aim of this review is to provide information on the conditions that facilitate the production of high-quality Myrtaceae fruits that are important in Colombia. Many fruits of the Myrtaceae family have very important nutritional, functional, and economic characteristics. In Colombia, commercial fruit trees of the Myrtaceae family include guava (P...

The fruit of the cashew, a tree belonging to the family Anacardiaceae, is composed of approximately 10% nut (cashew) and 90% stalk or pseudofruit, usually discarded in situ and fermented in the soil. This review identifies cashew pseudofruit’s physicochemical characteristics and bioactive compounds and their possible relationship to health benefits...

The development of species depends on its physiology and its relationship with the environment. We wanted to determine the response to light intensity and the effect of soil water availability on the rate of photosynthesis of P. volubilis. The seedlings were propagated by seeds and grown in bags, under normal environmental conditions. Two water tre...

The gulupa (Passiflora edulis Sims f. edulis) is one of the main fruit trees that are part of Colombia's export supply. The objective of this research was to determine the effect of chemical fertilizers alone (control) or together with integrated fertilization (humic acids or vermicompost; two separate treatments), on the yield and quality of gulup...

Quinoa is a pseudocereal that is recognized by the FAO as a powerful tool in the fight against hunger, poverty, and malnutrition, problems that affect two-thirds of the planet's inhabitants. Its high protein content, containing all essential amino acids, especially histidine and lysine (limited amino acids in cereals), provides an alternative to an...

Quinoa is a pseudocereal that is recognized by the FAO as a powerful tool in the fight against hunger, poverty, and malnutrition, problems that affect two-thirds of the planet's inhabitants. Its high protein content, containing all essential amino acids, especially histidine and lysine (limited amino acids in cereals), provides an alternative to an...

This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starche...

All chapters available in https://repositorio.unal.edu.co/handle/unal/11137 https://repositorio.unal.edu.co/bitstream/handle/unal/11137/06_Cap04.pdf?sequence=4&isAllowed=y

Full text available in https://repositorio.unal.edu.co/handle/unal/11137 https://repositorio.unal.edu.co/bitstream/handle/unal/11137/03_Cap01.pdf?sequence=2&isAllowed=y

Para obtener granos de cacao de buena calidad, varios factores se deben tener en cuenta, entre los cuales el estado de madurez del fruto se considera fundamental. Mediante la técnica de microfermentación, fueron evaluados tres estadios de madurez del fruto, los cuales fueron determinados por días después de antesis: 2 (130-152), 3 (153-174) y 4 (17...

El proceso de fermentación de cacao es considerado fundamental para la generación de sabores y aromas característicos del chocolate. En este proceso son fundamentales los microorganismos característicos de la fermentación del cacao. Se formuló un inóculo mixto en proporciones iguales (1:1:1) de tres levaduras, tres bacterias ácido acéticas y tres b...

Para obtener granos de cacao de buena calidad, varios factores se deben tener en cuenta, entre los cuales el estado de madurez del fruto se considera fundamental. Mediante la técnica de microfermentación, fueron evaluados tres estadios de madurez del fruto, los cuales fueron determinados por días después de antesis: 2 (130-152), 3 (153-174) y 4 (17...

e consumption of protein and especially essential amino acids play a fundamental role in the diet, in order to meet the body's nitrogen needs and the maintenance of body structures. In recent years nutrition and food technology are undergoing a profound transformation due to the development of the concept of functional foods and nutraceuticals. Bo...

El consumo de proteína y especialmente aminoácidos esenciales juega un papel fundamental en la dieta, ya que suple las necesidades de nitrógeno del organismo y favorece el mantenimiento de estructuras corporales. En los últimos años, la nutrición y la tecnología de los alimentos están experimentando una profunda transformación debido al desarrollo...

The phytochemical composition and antioxidant capacity from different Theobroma fresh grains and liquors, obtained in the Colombian Amazon are determined and analyzed. The species considered in this study are: cocoa (Theobroma cacao), copoazú (Theobroma grandiflorum) and maraco (Theobroma bicolor). Instrumental color of liquors, caffeine, theobromi...

Este libro, editado por Luz Marina Melgarejo, se puede descargar gratis y completamente a través del link: "Gulupa (Passiflora edulis), curuba (Passiflora tripartita), aguacate (Persea americana) y tomate de árbol (Solanum betaceum) Innovaciones". Su contenido es: I. Aspectos en germinación, morfoagronomía, fenología, nutrición mineral, calidad de...

El libro va dirigido al sector agrícola, a cultivadores, al sector académico-investigativo, así como a personas interesadas en avances de la investigación en gulupa, curuba, aguacate cv. Hass y tomate de árbol, para su tecnificación y manejo. Los resultados se presentan en dos grandes temáticas: la primera, relacionada con aspectos de la germinació...

The physicochemical and microbiological dynamics during the fermentation phase of the CCN51 cocoa material was evaluated in three maturity stages (stage 2: 130-152 days after anthesis (DAA), stage 3: 153-174 DAA, and stage 4: 175-196 DAA). Through the microfermentation technique, the physicochemical variables (pH, titratable acidity, total soluble...

El manual para procesos de capacitación y transferencia sobre aprovechamiento de las palmas amazónicas asaí, seje y moriche, es el resultado de lo aprendido en campo con productores campesinos y técnicos vinculados al proyecto de Productos No maderables del Bosque, realizado en el Departamento del Guaviare, Amazonia colombiana

El proyecto: “Desarrollo tecnológico para el aprovechamiento sostenible de productos no maderables del bosque (palmas de asaí, seje, moriche) en las unidades productivas de productores agroambientales del Guaviare municipios de San José del Guaviare y El Retorno” ejecutado por el Instituto Amazónico de Investigaciones Científicas SINCHI, con financ...

High Andes biodiversity for “a dish for everyone” (HBDE) is a gastronomic innovation project, developed through the alliance formed by the Botanical Garden of Bogotá “José Celestino Mutis” (BGBJCM) with Institute of Science and Food Technology of National University of Colombia (ISFT), Healthy Arazza and a network of chefs to incorporate 20 High An...

Efectos del aireado en láminas de mango (Mangifera indica L.) y ahuyama (Cucurbita moschata Duch.) Aeration effects on mango (Mangifera indica L.) and squash (Cucurbita moschata Duch.) sheets la retención de atributos de calidad, reducir la densidad calórica o mejorar la aceptabilidad sensorial entre otros. Entre los vegetales producidos en el país...

Amazonian populations are characterized by establishing itinerant productive systems called chagras, where roots and tubers play an important role as energy sources due to their diversity. The aim of this research was to characterize the roots and tubers, apart from cassava, used by local communities in two locations of the Colombian Amazon: Vaupés...

Exploring the potential uses of Amazonian native starches is the starting point to apply the potential of these native resources. In the future, these starches could reinforce food value supply chains and might be used in developing products for the green markets. However, native Amazonian starches have not been studied and the demand for them is i...

Copoazú (Theobroma grandiflorum) stands out among the fruits of the Theobroma genus because of its aromatic and acidic pulp, which are interesting characteristics for the development of drinks conveniently presented directed towards new markets. Due to the particular characteristics of its pulp, clarification is an alternative for obtaining more at...

The objective of this study was to determine the influence of water and carboxymethylcellulose (CMC) addition on physicochemical properties and baking quality of gluten-free (GF) bread made from rice flour, corn and cassava starch. Rice flour showed the highest values of water absorption index (WAI) and water solubility index (WSI). The CMC concent...

El objetivo de este estudio fue determinar la influencia de la adición de agua y de carboximetilcelulosa (CMC) en las propiedades fisicoquímicas y de calidad de pan libre de gluten (GF), elaborado con harina de arroz, almidón de maíz y almidón de yuca. La harina de arroz presentó los valores más altos de índice de absorción de agua (WAI) e índice d...

Colombian amazon has a wide biologic diversity, with silvester and cultured species which use potential and abundance identified them as an important bioactive compounds source. That represents a wide opportunity to innovate and develop processes and technologies in different engineering fields (chemical, mechanical and food engineering). This pape...

RESUMEN La granadilla pertenece a la familia Passifloraceae, originaria de América tropical; en Co-lombia es una de las diez frutas promisorias por su alto potencial de mercado y su uso para la agroindustria. El objetivo de este estudio fue determinar parámetros fisicoquímicos y bio-químicos de los frutos de granadilla durante la maduración. Se sel...

The functional contents of the Biodiversity that contains several fruit species are influenced by growth and climatological factors. Considering this, we conducted a study of the behavior of the plant phenology and physiology and the biochemistry associated with source leaves and fruits in three growth stages of 5 E. stipitata morphotypes growing i...

Asaí is a neotropical palm with fruits that are traditionally consumed by native communities in the Amazon. Consumption has increased due to the antioxidant contents. Distribution of this wild Amazonic palm is widespread and it is possible to find more than one species. While in Brazilian forests, E. oleraceae is the most abundant; in the eastern A...

Amazonian fruits exhibit a very remarkable functional capacity due to its organic acid, pigments and polyphenol composition conferring an insuperable antioxidant capacity. Camu-camu (Myrciaria dubia) is a small wild berry from the floodable Amazonian river region and of which the high ascorbic acid content (around 1648 mg/100 g fresh fruit in green...

Asai is a palm tree native to the tropical region of South America which has recently drawn the attention of the scientific community due to its extraordinary antioxidant content (mainly anthocyanins) and consequent beneficial effects on human health. There are two species: Euterpe oleracea Mart. and precatoria Mart., with the latter being poorly s...

Seje is a native palm found in tropical forests. In the Amazon region, the traditional extraction process involves a long cooking process wherein the collected seje fruits stay in hot water until the oil is separated from the mesocarp. The aim of this study was to compare mechanical extraction methods to the traditional one in order to overcome the...

Several studies show that some foods like fruits, vegetables and grains have different percentages of antioxidant compounds. Copoazú is a wild cacao from the Sterculiaceae family, with a very close relation to cacao (Theobroma cacao). The copoazú is a neglected species, which has not been characterized enough in order to establish its industrial us...

Copoazú (Theobroma grandiflorum) is one of the semi-domesticated arboreal fruit species originating from the Amazon region. This fruit has been studied due to the fact that its pulp is used in derivatives for food industries, for example juices, jams and preserves. In addition, Copoazú seeds can be used in a way similar to that of cocoa seeds in ch...

Asai is a tropical palm widely distributed in the Amazon and its fruits have a high antioxidant capacity and are also a source of dietary fiber and bioactive compounds. The generation of asai value chains demands the standardization of fresh fruit quality for processing and the establishment of a postharvest system that allows quality preservation...

Cocona is a traditional Amazon fruit that has been the subject of few studies that have sought to establish the chemical differences resulting from the domestication process of the species or its impact on aspects such as use in the agroindustrial sector. The present study evaluated, using chromatographic and spectrophotometric techniques, the caro...

Cocona is an Amazonian fruit with applications in the agri-food, cosmetic and nutraceutical industries. To preserve cocona quality, some postharvest-decay delaying treatments were evaluated. Cold temperature + waxing treatments were assessed in three morphotypes (small-rounded, elliptical and giant) that were collected in the mature state (yellow c...

Copoazú is a drupe berry native from the Amazon region. Is a cultivated specie and all the fruit parts have different uses; food products are obtained from pulp and seeds and bark can be used in gasification and compost. New applications offer an alternative for wide use and potential consumers of the value chain, different from food sectors. Copoa...

The effect of three altitudes (1570, 1720 and 1890 masl) on fruit quality of four guava genotypes (Regional Roja, RR; Regional Blanca, RB; Guavatá Victoria, GV; Ráquira Blanca, RQ) growing in a traditional semi-wild crop system was studied. Fruit weight and colour development were affected by the environment. At lower altitudes, where warmer temper...

Plegable resultado del proyecto de Gestión Tecnológica e Innovación para el Pacifico colombiano. Consultar en: http://issuu.com/iep2014/docs/frutapan_alta_9dic_tiroretirof/1

La principal fuente de alimentación a base de frutas o vegetales de la comunidad kilometro 11, es por producción de las naranja, y maní entre otros, dependiendo la época del año. Objetivo: Determinar el consumo de alimentos: frutas y vegetales en una población indígena de la comunidad indígena del km 11, Leticia, Colombia. Se realizó una encuesta d...

Purple passion fruit (Passiflora edulis Sims. fo edulis) is a climber Passifloraceae originated from South America. Its exquisite flavor attracts consumers and it is widely grown in tropical and subtropical climates. The fruit suffer quality losses particularly during low temperature storage due to chilling injury and associated decay. Another issu...

Photosynthetic light response curves to araza (Eugenia stipitata) leaf were studied under four different environments in the south of the Colombian Amazon. The environments represented the four predominant physiographies of the Amazonian landscape: hilly, high terrace, low terrace and river plain. To characterize the leaf photosynthetic response cu...

A.ram is an Amazonic fruit from the Myrtaceae family with a sigmoidal growth and a shelf lIfe of less than four days at 20°C. The acidic pulp contains high levels of vitamin C, provitm?i? A, proteins and malic acid, and has a very pleasant aroma. The fruit is usually harvested In Its mature-green stage of maturity, using skin colour, titratable aci...

: Camu-camu is a small wild berry from the Amazon river region which shows sigmoid growth and has an acid and astringent taste and the highest L-ascorbic acid content known in the fruit world. The development of a red skin is the most widely used harvest index. Camu-camu has an apparent climacteric behaviour without a detectable peak of ethylene pr...