<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2222-145X</journal-id>
<journal-title><![CDATA[Reportes científicos de la FACEN]]></journal-title>
<abbrev-journal-title><![CDATA[Rep. cient. FACEN]]></abbrev-journal-title>
<issn>2222-145X</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Exactas y Naturales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2222-145X2021000200063</article-id>
<article-id pub-id-type="doi">10.18004/rcfacen.2021.12.2.63</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Enriquecimiento de una bebida vegetal a base de Nuez de Macadamia (Macadamia tetraphylla) con omega-3 y probióticos]]></article-title>
<article-title xml:lang="en"><![CDATA[Enrichment of a vegetable drink based on Macadamia Nut (Macadamia tetraphylla) with omega-3 and probiotics]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez Trinidad]]></surname>
<given-names><![CDATA[Sandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lamas]]></surname>
<given-names><![CDATA[Daniela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Asunción, UNA Facultad de Ciencias Exactas y Naturales, FACEN ]]></institution>
<addr-line><![CDATA[Asunción ]]></addr-line>
<country>Paraguay</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Consejo Nacional de Ciencia y Tecnología (CONACYT)  ]]></institution>
<addr-line><![CDATA[Asunción ]]></addr-line>
<country>Paraguay</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Mar del Plata Instituto de Investigaciones Marinas y Costeras (IIMyC) CONICET- Consejo Nacional de Investigaciones Científicas y Técnicas.]]></institution>
<addr-line><![CDATA[Mar del Plata ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Nacional de Investigación y Desarrollo Pesquero.  ]]></institution>
<addr-line><![CDATA[Mar del Plata ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>12</volume>
<numero>2</numero>
<fpage>63</fpage>
<lpage>73</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2222-145X2021000200063&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2222-145X2021000200063&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2222-145X2021000200063&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El consumo de alimentos funcionales que contribuyen benéficamente con la salud humana es un tema relevante de actualidad, las bebidas vegetales constituyen una nueva alternativa de gran aceptación por parte de los consumidores. Sin embargo, estos productos tienden a ser bajos en ciertos nutrientes como ácidos grasos poliinsaturados (PUFAs). La la nuez de macadamia, es un cultivo de gran interés a nivel industrial de- bido a sus propiedades beneficiosas para la salud, sin embargo, no presentan cantidades detectables PUFAs de la serie eicosapentaenoico (EPA) y docosahexaenoico (DHA). Estos ácidos grasos se destacan por los notables beneficios de su consumo sobre la salud humana y su principal fuente son los aceites de pescado. Además de eso, el uso de probióticos ha aumento notablemente en la industria de los alimentos, ya que estos consiguen obtener efectos beneficiosos para la mejora en la salud de la población en general y es de gran importancia que lleguen vivas al intestino en un número adecuado, por lo cual utilizarlos en forma de capsulas es una solución para que las bacterias lleguen vivas en el proceso de digestión. El objetivo del presente trabajo fue desarrollar bebidas vegetales enriquecidas en ácidos grasos Omega-3 provenientes de aceite de hígado de raya, en forma de capsulas y emulsiones y probióticos en forma de capsulas, logrando obtener productos estables y de buen aspecto, con un contenido nutricional importante a nivel proteico y contenido de ácidos grasos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The consumption of functional foods that contribute beneficially to human health is a relevant topic at the present time, vegetable drinks constitute a new alternative that is widely accepted by consumers. However, these products tend to be low in certain nutrients like polyunsaturated fatty acids (PUFAs). The macadamia nut is a crop of great interest at an industrial level due to its beneficial properties for health, however, it does not present detectable amounts of PUFAs of the eicosapentaenoic (EPA) and docosahexaenoic (DHA) series. These fatty acids stand out for the remarkable benefits of their consumption on human health and their main source is fish oils. In addition to that, the use of probiotics has increased notably in the food industry, since these manage to obtain beneficial effects for the improvement in the health of the general population and it is of great importance that they reach the intestine alive in an adequate number Therefore, using them in capsule form is a solution for the bacteria to arrive alive in the digestion process. The objective of the present work was to develop vegetable drinks enriched in Omega-3 fatty acids from ray liver oil, in the form of capsules and emulsions and probiotics in the form of capsules, achieving stable and good-looking products, with nutritional content important at the protein level and fatty acid content]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Nuez de macadamia]]></kwd>
<kwd lng="es"><![CDATA[omega-3]]></kwd>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[probióticos]]></kwd>
<kwd lng="es"><![CDATA[bebidas vegetales]]></kwd>
<kwd lng="en"><![CDATA[Macadamia nut]]></kwd>
<kwd lng="en"><![CDATA[omega-3]]></kwd>
<kwd lng="en"><![CDATA[functional foods]]></kwd>
<kwd lng="en"><![CDATA[probiotics]]></kwd>
<kwd lng="en"><![CDATA[vegetable drinks]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="">
<collab>Association of Official Analytical Chemists (AOAC)</collab>
<source><![CDATA[Official Methods Of Analysis. 15th Ed. Arlington: Association of Official Analytical Chemists.]]></source>
<year>1990</year>
<page-range>1298</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="book">
<collab>AOCS</collab>
<source><![CDATA[Official Methods and Recommended Practices of the American Oil Chemists Society.]]></source>
<year>2009</year>
<page-range>54</page-range><publisher-name><![CDATA[Champaign: AOCS Press.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arranz]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Perez]]></surname>
<given-names><![CDATA[J.J.]]></given-names>
</name>
<name>
<surname><![CDATA[Saura]]></surname>
<given-names><![CDATA[C.F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matter.]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2008</year>
<volume>227</volume>
<page-range>425-4431</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bernat]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Chafer]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Chiralt]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Gonzalez]]></surname>
<given-names><![CDATA[M.C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Vegetable milks and their fermented derivative products.]]></article-title>
<source><![CDATA[International Journal of Food Studies]]></source>
<year>2014</year>
<volume>3</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>93-124</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bligh]]></surname>
<given-names><![CDATA[E.G.]]></given-names>
</name>
<name>
<surname><![CDATA[Dyer]]></surname>
<given-names><![CDATA[W.J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A rapid method for total lipid extraction and purification.]]></article-title>
<source><![CDATA[Canadian Journal of Biochemistry and Physiology]]></source>
<year>1959</year>
<volume>37</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>911-7</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Burgain]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gaiani]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Linder]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Scher]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Encapsulation of probiotic living cells: from laboratory scale to industrial applications.]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2011</year>
<volume>104</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>467-493.</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Comarella]]></surname>
<given-names><![CDATA[C.G.]]></given-names>
</name>
<name>
<surname><![CDATA[Sautter]]></surname>
<given-names><![CDATA[C.K.]]></given-names>
</name>
<name>
<surname><![CDATA[Ebert]]></surname>
<given-names><![CDATA[L.C.]]></given-names>
</name>
<name>
<surname><![CDATA[Penna]]></surname>
<given-names><![CDATA[N.G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Polifenóis totais e avaliação sensorial de suco de uvas Isabel tratadas com ultrassom.]]></article-title>
<source><![CDATA[Brazilian Journal of Food Technology]]></source>
<year>2012</year>
<volume>15</volume>
<page-range>69-73</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Lu]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Yu]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Kong]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Hua]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating.]]></article-title>
<source><![CDATA[Food Science and Technology Research]]></source>
<year>2014</year>
<volume>20</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>583-591.</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[De Toledo-Piza]]></surname>
<given-names><![CDATA[P.L.B.]]></given-names>
</name>
<name>
<surname><![CDATA[Massaharu]]></surname>
<given-names><![CDATA[L.M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cultivo da macadâmia no Brasil.]]></article-title>
<source><![CDATA[Revista Brasileira de Fruticultura]]></source>
<year>2014</year>
<volume>36</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>39-45</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gallier]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Tate]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[In vitro gastric and intestinal digestion of a walnut oil body dispersion.]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2013</year>
<volume>61</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>410-7</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gómez]]></surname>
<given-names><![CDATA[C.J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Obtención de Microorganismos Probióticos en un Medio no Láctico.]]></source>
<year>2004</year>
<page-range>151</page-range><publisher-name><![CDATA[Bogotá: Universidad de los Andes]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ilbay-Yupa]]></surname>
<given-names><![CDATA[G.C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Efecto de diferentes grasas con Omega 3 en la elaboración de una bebida hidratante a partir del suero de leche]]></source>
<year>2014</year>
<page-range>126</page-range><publisher-name><![CDATA[Escuela Superior Politécnica de Chimborazo]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mereles]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Ferro]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Características físicas, composición centesimal y contenido de minerales en frutos de Macadamia integrifolia Maiden &amp; Betche, cosechados en el departamento de Cordillera, Paraguay.]]></article-title>
<source><![CDATA[Rojasiana]]></source>
<year>2015</year>
<volume>14</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>55-68.</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mundo]]></surname>
<given-names><![CDATA[M.N.]]></given-names>
</name>
<name>
<surname><![CDATA[Nogueira]]></surname>
<given-names><![CDATA[N.R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[O mercado da noz macadâmia e a agricultura familiar.]]></article-title>
<source><![CDATA[Anais do Encontro Nacional de Engenharia de Produção]]></source>
<year>2010</year>
<volume>30</volume>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Monaghan]]></surname>
<given-names><![CDATA[E.K.]]></given-names>
</name>
<name>
<surname><![CDATA[Kshirsagar]]></surname>
<given-names><![CDATA[H.H.]]></given-names>
</name>
<name>
<surname><![CDATA[Venkatachalam]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tree Nuts: Composition, Phytochemicals, and Health Effects.]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Alasalvar]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Shahidi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Chemical composition of edible nut seeds and its implications in human health.]]></source>
<year>2008</year>
<publisher-name><![CDATA[Boca Raton: CRC Press.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Salas]]></surname>
<given-names><![CDATA[J.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Ilabaca]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Vega]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Biofilm forming Lactobacillus: new challenges for the development of probiotics.]]></article-title>
<source><![CDATA[Microorganisms]]></source>
<year>2016</year>
<volume>4</volume>
<numero>35</numero>
<issue>35</issue>
<page-range>1-14</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Salvá-Ruiza]]></surname>
<given-names><![CDATA[R.B.]]></given-names>
</name>
<name>
<surname><![CDATA[Fetta]]></surname>
<given-names><![CDATA[V. X.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Desarrollo de una bebida a partir de almendras dulces (Prunus dulcis).]]></article-title>
<source><![CDATA[Revista de Investigaciones de la Universidad le Cordon Bleu]]></source>
<year>2017</year>
<volume>4</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>5-20</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Silveira]]></surname>
<given-names><![CDATA[R.M.B.]]></given-names>
</name>
<name>
<surname><![CDATA[Megías]]></surname>
<given-names><![CDATA[S.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Baena]]></surname>
<given-names><![CDATA[B.M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Alimentos fucionales y nutrición óptima. ¿cerca o lejos?]]></article-title>
<source><![CDATA[Revista Española de Salud Pública]]></source>
<year>2003</year>
<volume>77</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>317-31</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
