Vitae

Preliminary Vol. 32 No. 3 (2025)

L. M. Preciado-Rojo — 2025-09-10

Vol. 32 No. 3: September - December 2025

Published: 03-09-2025

ISSN (online): 2145-2660 | ISSN (print): 0121-4004

Email: revistavitae@udea.edu.co

Website: https://revistas.udea.edu.co/index.php/vitae

Agri-food model update and evaluation of pesticide residues, physicochemical, and microbiological quality in bocadillo production from the Santander-Boyacá region, Colombia

Oscar Andrés Mendieta Menjura — 2025-10-20

BACKGROUND: Guava (Psidium guajava L.) is a nutritionally rich fruit widely consumed fresh or processed. In the Santander-Boyacá region of Colombia, guava is used to produce bocadillo, a traditional confection made by concentrating guava pulp with sugar, with annual production reaching approximately 24,300 tons. Despite its economic and cultural relevance, there is a lack of up-to-date information on this agri-food model, particularly regarding the current characterization of raw materials and the microbiological safety of the final product. Furthermore, there is no available information regarding pesticide residues that may persist in bocadillo due to the use of agrochemicals in guava production. OBJECTIVE: This study aimed to update the agri-food model for bocadillo production in the Santander-Boyacá region, Colombia, and evaluate the safety and quality of the product from physicochemical, microbiological, and pesticide residue perspectives. METHODS: Fifteen bocadillo factories in the municipalities of Barbosa, Guavatá, Moniquirá, and Vélez were analyzed. Raw materials (guava), intermediate products (pulp and jelly), and the final product (bocadillo) were characterized using 15 physicochemical parameters. Microbiological analyses and pesticide residue screenings were conducted on bocadillo samples. Data were analyzed for variability and compliance with national/international standards. RESULTS: Most physicochemical parameters showed no significant differences between factories, indicating high standardization in raw materials and final product. The updated agri-food model allowed the identification of critical factors along the supply chain, from primary guava production to marketing of the final product (bocadillo). Microbiological quality met safety thresholds in all samples, but 53.3% contained pesticide residues, with some exceeding regulatory limits. CONCLUSIONS: The study demonstrated that bocadillo factories in the Santander-Boyacá region follow standardized production practices. The updated agri-food model identified production processes, operating methods (modus operandi), and interactions between supply chain actors. The final product was microbiologically suitable; however, the presence of pesticide residues in some samples highlights the need for stricter agricultural controls. These findings lay the groundwork for improving food safety and sustainability in the traditional guava-processing agroindustry.

Effect of tuber starch type on the sensory texture profile of traditional Colombian baked products

Ana Ruby Correa Mosquera — 2025-09-29

Background: This study evaluated the effect of replacing traditional cassava and maize starches with starches from arracacha, yam, and malanga on the sensory texture profile, instrumental texture parameters (TPA), color, and microstructure of four Colombian baked products: pandebono, pandeyuca, dusty cookies, and panderos. Objective: The aim was to determine how these alternative starches modified texture attributes and product appearance while maintaining acceptable sensory quality through adjustments in formulation and processing. A trained panel evaluated hardness, adhesiveness, fracturability, springiness, cohesiveness, gumminess, and chewiness; color was measured using the CIELAB system; texture was analyzed instrumentally; and microstructure was studied by scanning electron microscopy (SEM). Results: arracacha starch increased cohesiveness, adhesiveness, and chewiness in pandebonos and panderos, yam starch produced higher hardness and changes in gumminess and cohesiveness in pandeyuca, and malanga starch yielded softer and less brittle textures in dusty cookies, consistent with its lower gelatinization temperature. SEM analyses confirmed variations in starch granule distribution and size that explained the observed differences in texture. Conclusions: incorporation of Andean tuber starches makes it possible to diversify traditional recipes, expand the range of naturally gluten-free products, and add value to Colombian gastronomy.

Comparative in vitro evaluation of a biosimilar enoxaparin candidate and its reference product

Andrés F. Zuluaga — 2025-09-04

BACKGROUND: Enoxaparin, a low molecular weight heparin, has been widely used to prevent and treat thromboembolic disorders. Following the expiration of the patent of the reference product, biosimilar alternatives were developed, requiring thorough comparability assessments to ensure efficacy and safety. OBJECTIVE: To compare the in vitro pharmacodynamic and structural properties of Biotexin® and the reference product Clexane®. METHODS: The products were evaluated using anti-FXa chromogenic assays, clot-based tests (aPTT, TT), and whole-blood thromboelastometry (ROTEM). Structural analyses included molecular weight profiling and USP potency determination. RESULTS: Biotexin® showed anti-FXa activity comparable to that of Clexane®, with overlapping EC₅₀ confidence intervals. No statistically significant differences were observed in aPTT or TT assays (P = 0.499 and P = 0.538, respectively). ROTEM analysis confirmed a significant prolongation of clotting time (CT) and clot formation time (CFT) compared to the control (P = 0.0043 and P = 0.0064, respectively), with no differences between the two products. Molecular weight distribution and USP potency were also comparable. CONCLUSION: These findings confirm the in vitro biosimilarity between Biotexin® and the reference product, supporting their functional equivalence and justifying further pharmacokinetic and clinical studies to establish therapeutic interchangeability.

In Vitro evaluation of the antioxidant and hypoglycemic activities of leaves extracts from Ambrosia arborescens, Buddleja incana, Aloysia citrodora, and Prunus serotina.

Irvin Tubon — 2025-09-18

Background: Diabetes mellitus is a chronic disease affecting many people in the world. The main symptom of diabetes is high blood glucose levels (hyperglycemia), which triggers an imbalance in the body, producing secondary pathologies associated with oxidative stress generated by this metabolic disorder. Objective: This research evaluated the antioxidant and hypoglycemic capacity of Ambrosia arborescens, Buddleja incana, Aloysia citrodora, and Prunus serotina ethanolic and aqueous leaf extracts. Methods: The phytochemical profile of each plant species was characterized through qualitative tests to determine the presence or absence of metabolites such as alkaloids, phenols, triterpenes, and flavonoids. Quantitative determinations of total phenols and flavonoid content were also conducted. The free radical scavenging assay with 2,2-diphenyl-1picrylhydrazil (DPPH) evaluated the antioxidant capacity. The hypoglycemic capacity was performed by quantifying the inhibition capacity of α-amylase and α-glucosidase enzymes. Results: All extracts showed a high concentration of phenols and flavonoids. Likewise, all extracts exhibited enzymatic inhibition at different concentrations, with 500 µg/mL showing the highest inhibitory effect. Additionally, the ethanolic extract of A. arborescens demonstrated the most excellent hypoglycemic capacity among all the extracts analyzed. Conclusion: The results of this study can serve as a basis for future research focused on utilizing medicinal plants to develop pharmaceutical formulations as an alternative treatment for hyperglycemia associated with diabetes.