SYLVIA CAROLINA ALCAZAR ALAY

@uniq.edu.pe

Departamento de Ingeniería de Alimentos - Facultad de Ingeniería
Universidad Nacional Intercultural de Quillabamba

SYLVIA CAROLINA ALCAZAR ALAY


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https://researchid.co/sylviaalcazar

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Agricultural and Biological Sciences, Engineering
13

Scopus Publications

Scopus Publications

  • Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives
    Frankdux Reynaldo Huanca-Ccompe, Hilka Mariela Carrión-Sánchez, Lucero Quispe Chambilla, Sylvia Carolina Alcázar-Alay, Augusto Pumacahua-Ramos
    Foods, 2026
    Peru is currently distinguished by its remarkable biodiversity, which is characterized by a high level of endemism and a wide array of ecological niches. In the context of biodiversity, the genus Theobroma spp. is particularly noteworthy, encompassing the species Theobroma cacao, Theobroma grandiflorum and Theobroma bicolor, which are collectively referred to as cacao, cupuaçu, and macambo, respectively. The primary economic value of these species is derived from their mucilage-rich pulp and beans. In recent years, the mucilage of the genus Theobroma has gained economic relevance due to its flavor, floral and fruity aroma. The present review article aims to provide a comprehensive exploration of Theobroma spp. mucilage, addressing its characterization and potential applications. The present study investigates aspects related to its origin, cob morphology, proximal composition, bioactive compounds, volatile profile and its application in the food industry. The study highlights a high content of polysaccharides such as reducing sugars, organic acids, pectin, cellulose, hemicellulose, antioxidant capacity, presence of polyphenols and methylxanthines. Through this comprehensive review, a prospective vision is proposed on the opportunities for innovation and sustainable development around the Theobroma mucilage industry, highlighting its relevance not only as a agri-food byproduct, but also as a valuable resource in the productive circular economy and the sustainability of biodiversity.
  • The Detection and Counting of Olive Tree Fruits Using Deep Learning Models in Tacna, Perú
    Erbert Osco-Mamani, Oliver Santana-Carbajal, Israel Chaparro-Cruz, Daniel Ochoa-Donoso, Sylvia Alcazar-Alay
    AI Switzerland, 2025
    Predicting crop performance is key to decision making for farmers and business owners. Tacna is the main olive-producing region in Perú, with an annual yield of 6.4 t/ha, mainly of the Sevillana variety. Recently, olive production levels have fluctuated due to severe weather conditions and disease outbreaks. These climatic phenomena are expected to continue in the coming years. The objective of the study was to evaluate the performance of the model in natural and specific environments of the olive grove and counting olive fruits using CNNs from images. Among the models evaluated, YOLOv8m proved to be the most effective (94.960), followed by YOLOv8s, Faster R-CNN and RetinaNet. For the mAP50-95 metric, YOLOv8m was also the most effective (0.775). YOLOv8m achieved the best performance with an RMSE of 402.458 and a coefficient of determination R2 of (0.944), indicating a high correlation with the actual fruit count. As part of this study, a novel olive fruit dataset was developed to capture the variability under different fruit conditions. Concluded that the predicting crop from images requires consideration of field imaging conditions, color tones, and the similarity between olives and leaves.
  • Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality
    Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz, María Jimena Correa, Dario M. Cabezas, Ritva Repo-Carrasco-Valencia, Christian R. Encina-Zelada
    Food Science and Technology International, 2023
    Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.
  • New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste
    Horacio Fraguela-Meissimilly, José Miguel Bastías-Monte, Claudia Vergara, Jaime Ortiz-Viedma, Roberto Lemus-Mondaca, Marcos Flores, Pamela Toledo-Merma, Sylvia Alcázar-Alay, Manuela Gallón-Bedoya
    Molecules, 2023
    Growing consumer interest in healthy foods has led to an increased demand for bioactive compounds derived from eco-technologies. This review highlighted two emerging technologies, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE), which are based on clean processes aimed at recovering bioactive compounds from different food sources. We studied how the different processing conditions provide many advantages and a great opportunity to obtain compounds with antioxidant, antibacterial, antiviral, or antifungal activity from plant matrices and industrial biowaste, especially antioxidant compounds (anthocyanins and polyphenols) due to their important role in health promotion. Our research was conducted through a systematic search in different scientific databases related to the PLE and SFE topics. The review analyzed the optimal extraction conditions using these technologies, which lead to the efficient extraction of bioactive compounds, the use of different equipment, and recent combinations of SFE and PLE with other emerging technologies. This has given rise to the development of new technological innovations, new commercial applications, and the detailed recovery of various bioactive compounds extracted from different plant and marine life food matrices. These two environmentally friendly methodologies are fully valid and have great future application prospects in biowaste valorization. They represent a feasible technological tool that can promote the implementation of a circular economy model for the food industry. The underlying mechanisms of these techniques were discussed in detail and supported by current literature.
  • Sprouted Andean grains: an alternative for the development of nutritious and functional products
    Shigeki De-La-Cruz-Yoshiura, Julio Vidaurre-Ruiz, Sylvia Alcázar-Alay, Christian R. Encina-Zelada, Dario M. Cabezas, María Jimena Correa, Ritva Repo-Carrasco-Valencia
    Food Reviews International, 2023
    The Andean grains such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus), kañiwa (Chenopodium pallidicaule), and tarwi (Lupinus mutabilis) are known for their exceptional nutritional properties. However, germination appears as an economical option to modify and even improve the nutritional qualities of grains. This work presents a literature review about the impact of germination on the content of nutrients, bioactive compounds, and antinutrients of Andean grains and their homologues. In addition, the use of sprouted Andean grains to develop cereal-based healthy products is described. Thus, this work provides an updated reference framework of this growing area of study.
  • Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins
    Julio Vidaurre‐Ruiz, Roberth Junior Yurivilca Vargas, Sylvia Alcázar‐Alay, Christian R Encina‐Zelada, Dario M Cabezas, María Jimena Correa, Ritva Repo‐Carrasco‐Valencia
    Journal of the Science of Food and Agriculture, 2022
    BACKGROUND The flours of Andean crops tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen) present an excellent nutritional profile to be included in vegan gluten-free muffin formulations. In this study, the proximal composition and techno-functional properties of tarwi and kañiwa flours, and the technological quality of batters and muffins (potato starch-based) formulated with 50% of these flours were evaluated. RESULTS Andean flours presented a high protein, fiber, and fat content, as well as high water and oil absorption. In premixes formulated with potato starch and Andean flours, a reduction of paste viscosity was observed due to starch dilution and lower water availability. According to their ability to interact with water, the batters formulated with these flours had a higher consistency. Confocal laser scanning micrographs showed that batters with Andean flours presented a complex matrix with dispersed starch granules surrounded by proteins and fiber fragments. Muffins made with Andean flours had a slightly lower specific volume than the control, but crumb hardness was not modified by tarwi flour (50%) and a mixture of tarwi (25%) and kañiwa (25%) flours. The intrinsic color of these flours modified crumb color, and their reducing sugar content also favored Maillard reactions in the crust. These color changes are desirable in gluten-free products since they are frequently pale due to the high starch content. CONCLUSIONS This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten-free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. This article is protected by copyright. All rights reserved.
  • Phenolic Compounds Recovery from Pomegranate (Punica granatum L.) By-Products of Pressurized Liquid Extraction
    Pamela R. Toledo-Merma, Marianné H. Cornejo-Figueroa, Anabel d. R. Crisosto-Fuster, Monique M. Strieder, Larry O. Chañi-Paucar, Grazielle Náthia-Neves, Héctor Rodríguez-Papuico, Mauricio A. Rostagno, Maria Angela A. Meireles, Sylvia C. Alcázar-Alay
    Foods, 2022
    This study aimed to valorize pomegranate by-products (peel and carpelar membranes—PPCM) through their high biological potential for phenolic compounds recovery. The influence of lower temperatures (40 and 60 °C) and pressures (20, 40, 60, 80, and 100 bar) than those generally used in pressurized liquid extraction (PLE) was evaluated through global extraction yield (X0), and qualitative and quantitative composition of the phenolic compounds. Chromatographic techniques were used to analyze the two treatments with the highest X0. Temperature, pressure, and their interaction had a significant influence on X0. The best phenolic compounds extraction conditions were using pressurized ethanol at 60 °C and 40 bar (extract 1—E1, 37% on d.b.) and 60 °C and 80 bar (extract 2—E2, 45% on d.b.). Nevertheless, E1 presented a significantly higher content of α, β punicalagin, and ellagic acid (48 ± 2, 146 ± 11, and 25.6 ± 0.3 mg/100 g, respectively) than E2 (40 ± 2, 126 ± 4, and 22.7 ± 0.3 mg/100 g). Therefore, this study could validate the use of low pressures and temperatures in PLE to recover phenolic compounds from pomegranate residues, making this process more competitive and sustainable for the pomegranate industry.
  • Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction
    Sylvia Carolina ALCÁZAR-ALAY, Fiorella Patricia CARDENAS-TORO, Juan Felipe OSORIO-TOBÓN, Gerardo Fernandez BARBERO, María Angela de Almeida MEIRELES
    Food Science and Technology Brazil, 2017
    Açai is considered a functional food, and in addition to being a source of energy and fiber, it is a valuable source of bioactive compounds such as anthocyanins, minerals and fatty acids. In the present work, antioxidant-rich extracts from açai pulp were obtained using pressurized liquid extraction (PLE). The effects of the independent variables, including solvent type (pure ethanol and ethanol/water (50:50 v/v)), citric acid (0 and 0.3%, w/w), pressure (20 and 80 bar) and temperature (30 and 60 °C) were evaluated using a full factorial design. The extraction was affected primarily by the solvent type and the citric acid percentage. The results indicate that the maximum overall yield (X0) was 64± 9 (%, d.b.) when the process was performed using ethanol (99.5%) and citric acid (0.3% w/w). The maximum total anthocyanin content and anthocyanin recovered from the raw material were 7 ± 1 (mg anthocyanin/g extract, d.b.) and 11 ± 2 (%, d.b.), respectively.
  • Polymer modification from semi-defatted annatto seeds using hot pressurized water and supercritical CO2
    Sylvia C. Alcázar-Alay, J. Felipe Osorio-Tobón, Tânia Forster-Carneiro, Caroline J. Steel, M. Angela A. Meireles
    Journal of Supercritical Fluids, 2017
    Hydrothermal modification treatment (HMT) using hot pressurized water assisted by supercritical CO 2 (sc-CO 2 ) over polymers present in semi-defatted annatto seeds (DAS) was performed. DAS was milling and fractionated according to particle size in fine particles (FP) and annatto seed flour (ASF). The raw material for HMT was specifically the ASF fraction. HMT was performed at 80 °C, using a total solvent flow rate of 3 mL/min during 30 min, and the independent variables pressure (150, 200, 250, 300 and 350 bar) and water/sc-CO 2 ratio (20/80, 30/70 and 40/60). HMT caused simultaneously a physical modification and a hydrolysis reaction in annatto polymers. The physical modification of polymers (mainly starch) produced in the ASF −remained in the reaction bed- a decrease in the pasting temperature, peak and final viscosity. The hydrolyzed products indicate that the best results for monomers and oligomers of sugar were a water/sc-CO 2 ratio of 40/60 and 350 bar.
  • Obtaining bixin from semi-defatted annatto seeds by a mechanical method and solvent extraction: Process integration and economic evaluation
    Sylvia C. Alcázar-Alay, J. Felipe Osorio-Tobón, Tânia Forster-Carneiro, M. Angela A. Meireles
    Food Research International, 2017
    This work involves the application of physical separation methods to concentrate the pigment of semi-defatted annatto seeds, a noble vegetal biomass rich in bixin pigments. Semi-defatted annatto seeds are the residue produced after the extraction of the lipid fraction from annatto seeds using supercritical fluid extraction (SFE). Semi-defatted annatto seeds are use in this work due to three important reasons: i) previous lipid extraction is necessary to recovery the tocotrienol-rich oil present in the annatto seeds, ii) an initial removal of the oil via SFE process favors bixin separation and iii) the cost of raw material is null. Physical methods including i) the mechanical fractionation method and ii) an integrated process of mechanical fractionation method and low-pressure solvent extraction (LPSE) were studied. The integrated process was proposed for processing two different semi-defatted annatto materials denoted Batches 1 and 2. The cost of manufacture (COM) was calculated for two different production scales (5 and 50L) considering the integrated process vs. only the mechanical fractionation method. The integrated process showed a significantly higher COM than mechanical fractionation method. This work suggests that mechanical fractionation method is an adequate and low-cost process to obtain a rich-pigment product from semi-defatted annatto seeds.
  • Physicochemical properties, modifications and applications of starches from different botanical sources
    Sylvia Carolina Alcázar-Alay, Maria Angela Almeida Meireles
    Food Science and Technology Brazil, 2015
  • Pressurized liquid extraction and low-pressure solvent extraction of carotenoids from pressed palm fiber: Experimental and economical evaluation
    Fiorella P. Cardenas-Toro, Sylvia C. Alcázar-Alay, Janclei P. Coutinho, Helena Teixeira Godoy, Tânia Forster-Carneiro, M. Angela A. Meireles
    Food and Bioproducts Processing, 2015
  • Bixin extraction from defatted annatto seeds
    Liara M. Rodrigues, Sylvia C. Alcázar-Alay, Ademir J. Petenate, Maria Angela A. Meireles
    Comptes Rendus Chimie, 2014