Biology and Life Sciences Forum, Volume 37, Issue 1

In Peru, overweight and obesity affect 20–38% of adults, increasing the risk of NCDs (type 2 diabetes, heart diseases, and others) that emphasize the need for healthy foods. Chia (Salvia hispanica L.) seeds contain high amounts of polyunsaturat...

In submitting conference proceedings to Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [...]

The growing interest in Ibero-American Valuable Seeds has led to intensified research efforts in recent decades [...]

In recent years, consumers have been increasingly concerned about their health. Therefore, the snack market is rapidly developing more innovative and functional products such as cereal bars. Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatu...

Plant-based milk alternatives are a rapidly growing niche in functional beverages, driven by demand from vegans and lactose-intolerant consumers. However, commercial options often have low protein content (<1.5%) and contain additives. Tarwi, nati...

Sacha Inchi seeds (Plukenetia huayllabambana) are highly regarded for their nutritional richness, specifically their high omega-3 content. Chia seed (Salvia hispanica L.) mucilage is recognized for its emulsion abilities. There is growing demand for...

The giant squid (Dosidicus gigas) is a marine product from the Pacific Ocean. Its by-products can be used to obtain bioactive products such as collagen, proteins, and others. This work aimed to develop cookies enriched with Quinoa (Chenopodium quinoa...

Moringa oleifera oil is characterized by its high content of oleic acid (ω9), very similar to olive oil. Moreover, it is rich in linolenic acid (ω3) and behenic acid, among other fatty acids. Furthermore, this plant has lower agronomic re...

The application of alkaline extrusion in whole corn flour not only produces partial gelatinization of starch but also favors interactions between its components and releases natural hydrocolloids, modifying the rheological properties and suitability...

Capsicum chacoense (wild red pepper) and Acrocomia aculeata almond (Paraguayan coconut) are fruits native to Paraguay which are little-used and can be sources of important bioactive compounds. The aim of this work was to evaluate the use of Paraguaya...

Corn, Zea mays, is an ancestral food, culturally included in different forms in the Guatemalan diet. The most common form is in tortillas and tamales, which makes them suitable for incorporating other ingredients that increase their nutrient content....

Cynophalla retusa, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The...

Chicha de güiñapo (ChG) is an ancestral beverage from the culture and gastronomy of Arequipa, Peru. This traditional drink is made from purple corn (Zea mays L.), cultivated across various Peruvian regions. Purple corn is renowned for its...

The squash, C. moschata, is a type of pumpkin that grows easily in milpas—small, polyculture fields in Guatemala. Excavations carried out in pre-Columbian mounds in Uaxactún, Petén, indicate that squash has been cultivated and con...

Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties. This work...

This research aimed to evaluate the changes that occur in the composition of macronutrients and soluble compounds of quinoa grains at different germination times. The seeds were soaked in water, drained, and then germinated in monolayers inside close...

Food reformulation has become a critical concern for the food industry due to society’s growing interest in improving nutritional profiles. In this context, Moringa oleifera, a plant native to India with high nutritional value, offers an altern...

In Peru, 5 of every 10 children suffer from malnutrition, which increases the risk of developing non-communicable diseases (NCDs) at the early stages of their life. Sacha inchi (Plukenetia huayllabamana) cake is the by-product of the oil extraction p...

The objective of this work was to characterize the morphology and physicochemical properties of 15 genotypes of native beans from the province of Jujuy, Argentina, 10 of which are ñuñas. The morphological descriptors used were length, w...

In Peru’s Andean region, a diversity of seeds and tubers with high nutritional value and health benefits are grown. Nevertheless, chronic malnutrition and obesity emphasize the need to take advantage of our agricultural wealth to improve public...

In the hostile and challenging environment of the Paraguayan Chaco, the wild carob pods (Neltuma spp.) are a valuable vegetable resource that provides nutrition and significant economic opportunities for the local populations by means of carob flour...

Capsaicin has multiple applications such as analgesic for muscle pain, anti-inflammatory, anticancer, antidepressant, and others. It is a lipophilic compound that produces irritation, therefore, for its application, it is necessary to encapsulate it...

The production of functional foods has aroused growing interest due to its proven health benefits and potential to improve quality of life. One of the products that have gained importance due to its practicality is enriched beverages. Kefir, a fermen...

Oil-in-water (O/W) nanoemulsions offer significant potential for protecting and delivering sensitive ingredients such as chia seed oil, which is rich in ω-3 fatty acids (approximately 64% α-linolenic acid, ALA). This research work aimed t...

The “chañar” (Geoffroea decorticans) is a tree native to the drylands of South America, historically valued for its nutritional, medicinal, and energy-providing properties. The significance of this species lies in its adaptation to...

Andean purple corn (Zea mays L.) is an ancient native Peruvian crop that is currently used in Peruvian gastronomy. Cushuro is a cyanobacteria from the Andean lakes of Peru. They have considerable amounts of bioactive compounds that can improve the ph...