Browsing by Author "Caetano, Aline Camila"

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Effect of osmoregulatory on the secondary somatic embryogenesis of cocoa (Theobroma cacao L.)
(Open Science Publishers, 2024-05) Paisic-Ramirez, Roxanita; Hernández-Amasifuen, Angel David; Sánchez-Aguilar, Walter Daniel; Corazon-Guivin, Mike Anderson; Bobadilla, Leidy G.; Mansilla-Córdova, Pedro Javier; Caetano, Aline Camila; Silva Zuta, Miguelina Zayda; Guerrero-Abad, Juan Carlos
Cocoa (Theobroma cacao L.) is the raw material for the worldwide chocolate industry. To ensure high quality and efficient field production, the industry relies on a uniformity of elite cocoa plants, which can be achieved through vegetative propagation methods like somatic embryogenesis. However, the low yield rate in the multiplication and regeneration of cocoa plants remains a challenge for basic research. To obtain a greater number of secondary somatic embryos (SSE) in cocoa, the effect of three osmoregulators on the disc cells of primary somatic embryos (PSE) of cocoa was studied. PSE was induced from cocoa staminodes of genotype I52. Epicotyls were selected from PSE at the torpedo and cotyledon stages, segmented into 3 mm discs, and placed in a secondary callus growth medium. The explants were transferred to embryo development medium 3, where they were exposed to the osmoregulatory polyethylene glycol (PEG), mannitol, and sorbitol at the following concentrations: 0%, 1%, 3%, and 5%. D-Mannitol at 3% and D-Sorbitol at 1% increased the number of SSE at the torpedo, globular, and cotyledon stage per explant. The culture medium with 1% PEG significantly increased the formation of SSE in the globular and cotyledonal stages. The results presented a positive effect of the osmoregulators on the formation of cocoa SSE.
Oxidative stability and physicochemical changes of dark chocolates with essential oils addition.
(Elsevier, 2023-07) Quispe-Sanchez, Luz; Mestanza, Marilu; Oliva-Cruz, Manuel; Rimarachín, Nelson; Caetano, Aline Camila; Chuquizuta Trigoso, Tony Steven; Goñas, Malluri; Ambler Gill, Elizabeth Renee; Chavez, Segundo G.
This research aimed to evaluate the oxidative stability and rheological properties of dark chocolates with the addition of essential oils (EO) of Cymbopogon citratus, Pimpinella anisum, and Mintostachys mollis. For this purpose, before the inclusion in chocolates, the EO were chemically characterized to identify the most important volatile compounds. We added essential oils of P. anisum, C. citratus and M. mollis to dark chocolates (cocoa 70%) at doses of 10, 12 and 14 μL per 500 g, separately. These chocolates were evaluated for oxidative activity, hardness, microstructure, rheological and melting properties and antioxidant capacity. It was found that C. citratus EO (10 μL/500 g of chocolate) improve the oxidative stability of the chocolates at 90 days of storage at 25 ◦C (230 meq O2/kg), while higher concentrations promote lipid oxidation. The incorporation of essential oils improves the antioxidant capacity, likewise, it changes the rheological, thermal, and microstructural properties. Therefore, essential oils can improve the physicochemical characteristics of dark chocolates allowing greater stability in oxidative fat and thus increase the shelf life.