Browsing by Author "Salazar Campos, Juan Orlando"

Now showing 1 - 2 of 2

Analytical optimisation of eco-friendly soap production using hyperspectral imaging and chemometric modelling of physicochemical properties.
(Elsevier, 2025-08) Jara-Vélez, Joe Richard; Siche, Raúl;; Velásquez-Barreto, Frank Fluker; Salazar Campos, Juan Orlando; Lopez, Ysolina; Salazar-Campos, Johonathan
The pressing environmental imperative to curb petrochemical detergent pollution has driven the development of circular approaches that valorise waste lipids. In this work, we establish an integrated chemometric–hyperspectral framework to optimise bar soap production from used frying oils (UFOs). A fractional Taguchi screening, followed by a central composite rotatable design (CCRD), systematically evaluated the effects of NaOH concentration (14–22 % w/v) and NaOH/UFO ratio (0.30–0.70) on soap pH and mechanical hardness. The optimal formulation (14.08 % NaOH; ratio 0.30) yielded bars with pH 10.31 ± 0.02 and hardness 359.6 ± 5.2 g, alongside superior textural resilience and cohesion. Near-infrared hyperspectral imaging (896–1704 nm) coupled with partial least squares regression (PLSR) enabled non-invasive, real-time pH prediction (R2 = 0.83; SEP = 0.18), while a simplified multiple linear regression (MLR) model refined alkalinity forecasts to R2 = 0.87. Hardness modelling (R2 < 0.60) highlighted the need for advanced variable-selection and nonlinear strategies to capture complex microstructural dynamics. By uniting NIR-HSI with data-driven calibration, our methodology delivers rapid quality control, reduces reliance on laborious assays and demonstrates a scalable, sustainable template for eco-innovative personal-care manufacturing.
Functional Properties and Acceptability of Potentially Medicinal Tea Infusions Based on Equisetum arvense, Desmodium molliculum, and Mentha piperita.
(Korean Society of Food Science and Nutrition, 2023-12) Salazar-Campos, Johonathan; Salazar Campos, Juan Orlando; Gálvez-Ruiz, Osmar; Gavidia-Chávez, Herlita; Gavidia-Chávez, Mery; Irigoin-Guevara, Lorena; Obregón-Domínguez, Jesús Alfredo
Natural herbal teas are one of the three most consumed beverages in the world, and despite their frequent use in the cosmetic, food, and pharmaceutical industries, there is still much to about them. This study aimed to determine the functional properties of tea infusions made from dried Equisetum arvense (EA), Desmodium molliculum (DM), and Mentha piperita (M) grown in the Peruvian Andes. Next, using a simplex design with unrestricted centroid amplified centroid, 12 combinations were obtained for the combination of dried leaves with EA: 0∼100%, DM: 0∼100%, and M: 0∼100% optimal combination of EA: 6.59%, DM: 84.62%, and M: 8.79% maximizes functional components for total polyphenols (2,831.18 mg EAG/100 g), flavonoids (37.73 mg CAT/g), and antioxidant capacity (145.99 mol Trolox/g). It can be confirmed that dried mixtures of these plants made into tea are a significant source of bioactive molecules, have a tolerable flavor, and can be used for therapeutic purposes when consumed.