Conference Agenda

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This study evaluated the effect of functional ice containing peracetic acid (PAA) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) stored under refrigerated conditions (1–4 °C). A completely randomized design was applied, using PAA concentration as the main factor. Sensory, physicochemical, and microbiological quality, as well as shelf life, were assessed during storage.

Physicochemical quality was evaluated through pH and water-holding capacity (WHC). Microbiological analyses included aerobic mesophilic bacteria counts and the detection of Escherichia coli, Staphylococcus aureus, Salmonella spp., Vibrio cholerae, and Vibrio vulnificus. Sensory quality was determined using the Quality Index Method (QIM) with a trained panel of six judges.

A total of 72 eviscerated trout were stored with functional ice containing 100, 125, or 150 ppm PAA, using a fish-to-ice ratio of 3:1. Samples were evaluated on days 0, 4, 6, 8, and 10. No significant interaction between PAA concentration and storage time was observed. Microbiological parameters remained below regulatory limits throughout storage.

After ten days, maximum values of 6.82 for pH, 7.11 for WHC, and 12 for QIM were recorded, with no significant differences among treatments (p = 0.05). Shelf life was mainly determined by sensory quality, following zero-order kinetics, with estimated shelf lives of 15, 21, and 24 days for 100, 125, and 150 ppm PAA, respectively. It was concluded that 100 ppm PAA is sufficient to preserve rainbow trout freshness under refrigeration.

This study evaluated the effect of including lignocellulosic fiber (Qualicel®) in diets for gestating and lactating sows. A total of 46 sows were assigned to five dietary treatments: a standard control diet (T1), fiber inclusion during lactation at 5 kg/ton (T2) or 8 kg/ton (T3), and fiber inclusion from day 85 of gestation plus lactation at 5 kg/ton (T4) or 8 kg/ton (T5). Productive variables evaluated included backfat thickness at farrowing and weaning, backfat loss, feed intake during lactation, number of piglets born and weaned, litter weight at birth and weaning, survival rate, and weaning-to-estrus interval. Significant differences (P ≤ 0.05) were observed only for backfat thickness and feed intake during lactation, with the greatest values recorded in T5 and T4, respectively. No significant differences were found for backfat at farrowing, backfat loss, piglets born, piglets weaned, survival rate, or weaning-to-estrus interval, indicating that fiber inclusion did not impair reproductive performance. Treatments with fiber beginning at late gestation (T4 and T5) showed improved gastrointestinal comfort and greater metabolic stability, which likely contributed to enhanced feed intake and better preservation of body condition during lactation. Moderate inclusion of lignocellulosic fiber improved digestive function, supported sow welfare, and favored litter growth at weaning without negatively affecting key productivity indicators. This suggests that controlled inclusion of insoluble fiber is a viable nutritional strategy to enhance sow performance during the physiologically demanding gestation-to-lactation transition.

Eggs perform multiple functions in bakery products; however, they are also among the most common allergens, making the study of egg substitutes in such products necessary. The objective of this research was to evaluate the effect of several egg substitutes on the physical and sensory characteristics of an egg-free cupcake. The study was conducted at the Department of Food Technology of the University of Costa Rica. Six egg substitutes were evaluated: whey protein concentrate (WPC), soy protein concentrate (CPS), a mixture of rice-casava flours and xanthan gum (HA), chia mucilage (MC), flaxseed mucilage (ML) and a commercial substitute (SC), in addition to a control formulation containing egg (H). Batter density, viscosity and color were evaluated in the cupcake batters, while water activity (a_w), moisture content, specific volume, color and texture profile analysis (TPA) were measured in the baked cupcakes. A sensory evaluation of overall acceptability was also carried out with 112 consumers. Sensory results indicated preference and liking for H, SC, MC and HA. It was determined that HA resembled H in most of the physicochemical and sensory parameters; therefore, using a mixture of rice-casava flours and xanthan gum as an egg substitute is promising.

Egg is a basic ingredient in cake formulations and, at the same time, one of the most important food allergens, which has led to increasing research on egg substitutes in this type of products. Within this line of research, cake staling is an important quality attribute that must be considered when egg is replaced in the formulation. The objective of this study was to evaluate the effect of 10 days of storage on the physical characteristics of cupcakes containing rice-cassava flour blend and xantham gum as egg substitute (HA) compared with a control cupcake (H). The study was conducted at the Department of Food Technology of the University of Costa Rica. A randomized complete block design with two-factor factorial arrangement was used, where the factors were formulation and time. Water activity (aw ), moisture content and specific volume were measured. In addition, instrumental color (L*, C*¨, h°) and instrumental texture profile (hardness, springiness, cohesiveness and chewiness) were evaluated. Three experimental replications were carried out, data were analyzed by ANOVA, and each variable was plotted as a function of storage time. It was concluded that most of the results agree with those reported by other researchers, except for the stable specific volume observed in both cakes during storage and an increase of springiness of the HA cupcakes over time, which contrasts with theory.

The intensive use of pesticides in modern agriculture has increased concerns about food safety and environmental contamination, driving the development of rapid and portable analytical tools. Although conventional chromatographic techniques offer high accuracy, their application in the field is limited. In this context, biosensors have emerged as promising alternatives for in situ pesticide residue monitoring.

This paper presents a systematic review of 49 studies published between 2020 and 2026, selected using the PRISMA methodology. Platforms based on enzyme inhibition, nanozymes, molecularly imprinted polymers (MIPs), aptasensors and immunosensors, whole-cell systems, and portable point-of-care devices were analyzed. A quantitative analysis of the limit of detection (LOD) was performed using the geometric mean due to the log-normal distribution of the data.

The results show that MIPs exhibit the highest average sensitivity (10⁻¹⁰ M), followed by enzymatic biosensors and aptasensors (10⁻⁸ M), while nanozymes and portable platforms reach 10⁻⁷ M and whole-cell systems 10⁻⁶ M. These findings demonstrate a transition toward hybrid, sensitive, and digitally integrated biosensors geared toward real-world agricultural applications.

A laboratory protocol for the preparation of nitrogen slow-release fertilizer based on cellulose and κ-carrageennan was developed. The capsules were characterized in terms of biodegradability, mechanical strength, and dissolution time in aqueous medium. The efficiency of these fertilizers was compared with conventional treatments and a commercial slow-release fertilizer, applied to the common bean crop Amadeus 77 (Phaseolus vulgaris). It was concluded that these formulations offer a viable alternative to improve nitrogen use efficiency and reduce the environmental impact associated with conventional fertilization.