El presente proyecto se ha realizado para analizar la producción y comercialización de un modelo de negocio basado en la creación de una crema hidratante a base de aguaje y ungurahui. La finalidad de este proyecto es brindar a las mujeres un producto con propiedades naturales para prevenir el envejecimiento y fortalecer la piel de su rostro. Nuestras principales hipótesis se enfocaron en nuestro público objetivo que fueron mujeres de 30 a 60 años que están dispuestas a cambiar sus marcas tradicionales por cremas con ingredientes naturales como lo es Lisse Natura. Estas hipótesis fueron validadas en mujeres en la ciudad de Lima con el fin de conocer su disposición de compra. En la actualidad, existe muchas marcas de cremas faciales que ofrecen productos con efecto anti edad que utilizan diversas maneras de vender como consultoras de belleza, tiendas físicas, farmacias, entre otros. Sin embargo, se está iniciando ventas de productos naturales a través de ferias ecológicas y redes sociales, los cuales están siendo de mucha acogida por las clientes debido a la facilidad de realizar la compra. Por ello Lisse Natura, está ingresando al mercado a través de ventas por los canales mencionados. La conclusión final del proyecto es que el modelo de negocio presenta una propuesta de un producto innovador que genera rentabilidad para los inversionistas. Así mismo, se puede analizar la escalabilidad del negocio, desde el año 2 en donde muestra una utilidad neta positiva. / This project has been carried out to analyze the production and commercialization of a business model based on the creation of a moisturizer based on aguaje and ungurahui. The purpose of this project is to provide women with a product with natural properties to prevent aging and strengthen the skin of their face. Our main hypotheses focused on our target audience that were women aged 30 to 60 who are willing to change their traditional brands for creams with natural ingredients such as Lisse Natura. These hypotheses were validated in women in the city of Lima in order to know their willingness to buy. Currently, there are many brands of facial creams that offer products with anti-aging effect that use various ways of selling as beauty consultants, physical stores, pharmacies, among others. However, it is starting in the sector the sales in ecological fairs and through social networks the sale of natural products natural products through ecological fairs and social networks, which are being very welcome by customers due to the ease of Be able to make your purchase. That is why Lisse Natura is entering the market through sales through social networks and its website, the aforementioned channels. The final conclusion of the project is that the business model presents a proposal for an innovative product that generates profitability for investors. Likewise, the scalability of the business can be analyzed, since year 2, where it shows a positive net profit. / Trabajo de investigación

Los problemas en la piel como las grietas, heridas y resequedad son constantes tanto en hombres como mujeres. Por esta razón, pensamos en la creación de “Aloelina”, una crema con la que se propone poner fin a una necesidad y problemática que permanece en la sociedad y que, en los últimos años, se ha incrementado de manera significativa. El proyecto se basa en una crema hipoalergénica de componentes naturales como la Lanolina y el Aloe, productos que se pueden adaptar a diferentes tipos de piel. A lo largo del ciclo, hemos logrado validar la idea de negocio a través del planteamiento de hipótesis y la ejecución del Concierge que fue impulsado por las estrategias de marketing en redes sociales. El producto logró tener una buena aceptación por parte del público gracias al valor diferenciado que posee y obtuvo ventas por 283 unidades a la fecha, que están valorizadas en S/. 8,490.00. Asimismo, la empresa tiene como objetivo crecer con el tiempo, tanto en ventas como en capacidad instalada, con la finalidad de lograr atender la demanda proyectada y expandirse a otros territorios. Gracias a la proyección de flujos de efectivo traídos a valor presente, lo cual nos indica que el proyecto es viable y sostenible en el tiempo. / Skin problems such as cracks, wounds and dryness are constant in both men and women. For this reason, we think of the creation of “Aloelina”, a cream with which it is proposed to end a need and problem that remains in society and that, in recent years, has increased significantly. The project is based on a hypoallergenic cream of natural components such as Lanolin and Aloe, products that can be adapted to different skin types. Throughout the cycle, we have managed to validate the business idea through the hypothesis approach and the execution of the Concierge that was driven by social media marketing strategies. The product managed to have a good acceptance by the public thanks to the differentiated value it has and obtained sales for 283 units to date, which are valued at S /. 8,490.00. Likewise, the company aims to grow over time, both in sales and in installed capacity, in order to meet the projected demand and expand to other territories. Thanks to the projection of cash flows brought at present value, which indicates that the project is viable and sustainable over time. / Trabajo de investigación

Background Advances in technology resulted in a transition to mass production of goods. This signified an increase in packaging demands, as well as the need for packaging to stand out. The usage of graphic design can make a packaging sell a product and it is vital to a company. At the same time, demands for ecological skincare products have seen an increase in the past years. Aim The purpose of the study is determining the most prevalent design characteristics of ecological face creams on the Swedish market, as well as evaluating how a potential customer would perceive an average product with such characteristics. Method The study used the strategy design and creation to produce an artefact, as well as the survey strategy to evaluate the artefact. The data collection methods used within these strategies were documents and a questionnaire. The study used the website jordklok.se for its data collection, where 78 products with organic certifications were visually analysed in order to design an average ecological product. Results The data collection results established that most products studied were grouped into ranges. Characteristics of ecological face creams packaging could be summed up after the visual analysis in percentages. The range of face creams Ariory was the artefact produced by collecting data through the visual analysis, within the design and creation strategy. The survey strategy resulted in the majority of respondents assessing the designed range as ecological in appearance. Conclusions It has been concluded that packaging that is perceived as ecological by potential customers can be designed by using average design characteristics of existing products.

La presente investigación es el desarrollo de una idea de negocio mediante el uso de la granada (Punica granatum L), fruta cultivada en suelo peruano con alto poder antioxidante, y aceites vegetales, con propiedades nutritivas e hidratantes, que dan como resultado la propuesta de “Granatum Rejuveness”, una crema facial hidratante y rejuvenecedora. De acuerdo a investigaciones de mercado, este producto reúne las características requeridas por el perfil del consumidor existentes en las zonas Lima 6 (Jesus María, Lince, Pueblo Libre, Magdalena y San Miguel) y Lima 7 (Miraflores, San Isidro, San Borja, Surco y La Molina) los cuales formarán parte de nuestro público objetivo. Nuestra propuesta tiene como punto de inicio a las tendencias de consumo natural, las necesidades e importancia de las personas por el cuidado de la piel, las cual va en aumento con el pasar de los años y la oportunidad identificada en el país de incentivar la rentabilización de nuestros productos sumergiéndolos a un proceso para el beneficio compartido junto a nuestros agricultores, quienes al día de hoy comercializan sus productos en materia bruta. En esta idea de negocio se llevaron a cabo entrevistas, encuestas y posicionamiento del producto mediante las redes sociales. No obstante, dada la coyuntura del país no se tuvo la oportunidad de desarrollar ventas mediante el canal tradicional. Asimismo, el equipo realizó una ardua investigación sobre el rubro de cosméticos, para así, identificar los desafíos y posteriormente idear la manera en como confrontarlos con el uso de recursos claves relacionados al negocio. / The present research is the development of a business idea through the use of pomegranate (Punica granatum L), fruit grown in Peruvian soil with high antioxidant power, and vegetable oils, with nutritional and moisturizing properties, resulting in the proposal of "Granatum Rejuveness", a hydrating and rejuvenating facial cream. According to market research, this product meets the characteristics required by the existing consumer profile in Lima 6 (Jesus María, Lince, Pueblo Libre, Magdalena and San Miguel) and Lima 7 (Miraflores, San Isidro, San Borja, Surco and La Molina) which will be part of our target audience. Our proposal has as a starting point the trends of natural consumption, the needs and importance of people for skin care, which is increasing over the years and the opportunity identified in the country to encourage profitability of our products by submerging them in a process for shared benefit with our farmers, who today market their products in raw material. In this business idea, interviews, surveys and product positioning were carried out through social networks. However, given the country's situation, there was no opportunity to develop sales through the traditional channel. Likewise, the team carried out an arduous investigation into the cosmetics sector, in order to identify the challenges and subsequently devise how to confront them with the use of key business-related resources. / Trabajo de investigación

Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was fermented with Lactobacillus acidophilus and Bifidobacterium bifidum. Half of the mix was heat treated at 82°C for 30 minutes and cooled to 40-41°C. The other half was warmed to 40-41°C and inoculated with the starter cultures. Both were made into ice cream and stored at -29°C. Survival of L. acidophilus and B. bifidum and of β-galactosidase activity were monitored during 17 weeks of frozen storage. Reinforced clostridial medium was used to enumerate culture bacteria. Colony counts, after fermentation, for both L. acidophilus and B. bifidum were about 5 x 108. The population of cultures decreased less than one log cycle after initial freezing. After 17 weeks storage the bacterial counts were 1 x 107 for B. bifidum and were 4 x 106 for L. acidophilus. During the same period, β-galactosidase activity decreased only 31%. Therefore, frozen fermented dairy products provide a good vehicle to supply β-galactosidase enzymes to people who are lactose maldigestors. Frozen fermented ice cream was prepared at four different pH's (5.0, 5.5, 6.0, 6.5) by blending fermented mix with unfermented mix and then was frozen to produce samples for sensory evaluation. All samples were strawberry flavored. These were then evaluated by 88 judges. The preferred pH, based on overall acceptance, was 5.5. A second sensory evaluation was conducted to compare heat-treated with non-heat-treated ice cream. There were no significant differences in appearance, texture, flavor, and overall acceptance between the two samples. Our study shows that ice cream is a suitable vehicle for delivering these beneficial microorganisms and enzymes to consumers.

A dairy-based whipped topping consisting of 22.0 percent milk fat, 7.5 percent milk solids-not-fat, 12.0 percent sucrose, 10.0 percent corn syrup solids, 0.60 percent gum arabic, 0.06 percent carrageenin, 0.19 percent polyoxyethylene sorbitan rnonostearate, 0.19 percent polyoxythylene sorbitan tristearate, and 0.12 percent sodium stearoyl-2-lactylate was developed that would withstand the rigors of frozen storage. The best products were obtained when the topping was whipped on a Creamery Package 3M-30 continuous type ice cream freezer. Toppings whipped in the laboratory at temperatures higher or lower than -2.2 to -1.0 centigrade were weak and slightly wet. After 18 days frozen storage the toppings whipped at -2.2 centigrade had the best body and texture characteristics. Refrigerated storage after 18 days frozen storage resulted in an enlargement of the air cells and after about 10 days a stale flavor was detected. Commercial application of the formulation was considered feasible.

Hydroquinone is a most commonly used whitening agent in cosmetics. A high performance liquid chromatography method was developed and validated for the quantitative determination of hydroquinone in creams. Validation parameters such as linearity, precision, accuracy, and limit of detection and limit of quantitation were determined. HPLC was carried by reverses phase technique on a RP-C18 column with a mobile phase of water and methanol (pH 5.0) 70:30. The linearity in the range of 2.0-40.0 μg/mL presents a correlation coefficient of 0.9998. The LOD and LOQ were 0.16 and 0.53 μg/mL, respectively. The precision of the method was found to be satisfactory with a coefficient of variation below 2.2%. The recovery values were in the range of 92.4 to 99.0%. The method is sensitive, fast, and simple. It has been successfully applied to the determination of hydroquinone in cosmetic creams. The results obtained agreed well with the percentages given by the manufacturers.

In recent years, there has been an upsurge in medical research assessing the therapeutic benefits of probiotic bacteria and growing commercial interest in food fortification with these bacteria. Probiotic bacteria such as L. acidophilus are known to be predominant Lactobacilli species in the intestinal tract of healthy humans and suggested to provide clinical health benefits such as enhancement of immunity against intestinal infections, prevention of diarrhea and hypercholesterolaemia and improvement in lactose utilization. Many studies have demonstrated the possibility of incorporating probiotic bacteria in an ice cream matrix and shown its viability can be maintained throughout the shelf life of the ice cream. However, there is limited information about the protective effect of ice cream on viability of incorporated probiotic bacteria during simulated gastric digestion using an in vitro dynamic model stomach. In phase one of this study, a preliminary study was conducted to determine the effect of air addition on the viability of L. acidophilus La-5. This was done by manufacturing low fat (4%) non-fermented ice cream mix supplemented with L. acidophilus La-5 to yield an initial population of 107cfu/g. The mix was processed with 60% and 100% overrun (OR) and stored at -10ᵒC for 90 days. The effect of air addition at different levels was tested post freezing and every 30 days throughout its shelf life of 90 days. The results showed less than one log reduction in the viable counts of L. acidophilus La-5 for both samples incorporated with 60% and 100% OR after freezing and the number of viable cells did not differ significantly (p>0.05) from day 1 to day 90. In phase two of this study, a 22 full factorial experimental design was used to evaluate whether the viscous nature of ice cream mix plays an important role in improving the survivability of L. acidophilus La-5 during simulated digestion against low pH and presence of mechanical shear and to determine whether initial inoculation level has any effect on the viability of L. acidophilus La-5 at the end of 2 hr simulated digestion. Non-fermented low fat (5%) ice cream mixes with high and low viscosity were produced by changing the amount of stabilizer/emulsifier blend and each of the two mixes were supplemented with two levels of L. acidophilus La-5 to obtain an initial population of 108cfu/g and 106cfu/g before freezing. These mixes were frozen with 60% overrun. The ice cream samples were digested for 2 hr in an in vitro model stomach called Human Gastric Simulator (HGS). This model included factors such as gastric secretions, mechanical shearing due to peristaltic contractions and temperature and pH control. No significant effect (p>0.05) of different levels of viscosity on the survivability of L. acidophilus La-5 was found during and at the end of 2 hr simulated in vitro digestion, irrespective of the difference in initial inoculation level. The initial supplementation level of L. acidophilus La-5 had a significant impact (p<0.05) on its survivability during the simulated digestion of ice cream samples, irrespective of the difference in viscosity. The log survival of L. acidophilus La-5 was on an average 3.64 log cfu/g and 4.08 log cfu/g for ice cream samples supplemented with higher and lower amount of L. acidophilus La-5, respectively at the end of 2 hr. Nevertheless, this difference in overall survival was not statistically significant (p>0.05). These studies demonstrated the efficacy of low fat non-fermented ice cream in maintaining high viable numbers of L. acidophilus La-5 throughout its tested shelf life of 90 days. In addition, protective effect of ice cream on the viability of L. acidophilus La-5 against harsh stomach conditions was observed, but this effect was not as a result of viscosity of ice cream. It was also found that an ice cream supplemented with 106cfu/g would result in a similar overall log reduction of L. acidophilus La-5 at the end of 2 hr simulated digestion compared to an ice cream supplemented with 108cfu/g. The aggressive stomach conditions had a negative impact on the survivability of L. acidophilus La-5 during digestion of all the ice cream samples, but this detrimental effect can be reduced by incorporating L. acidophilus La-5 into an ice cream matrix which would increase the opportunity of bacteria to reach the small intestine and provide the desired health benefit.

Frozen desserts and a smoothie were developed from underutilized sweet potato roots and from greens, respectively. Frozen desserts were formulated with mashed sweet potato, coconut oil, and dairy, almond, or soy milk. Sweet potato greens were blanched and frozen before being made into a smoothie. Increased mash in the frozen desserts resulted in better (p≤0.05) color, overall intensity of flavor, and sweet potato flavor. Descriptive and consumer panelists found no differences (p>0.05) in frozen desserts with difference base milk products. Almond milk frozen dessert was lower in total solids, protein and Brix (p≤0.05), compared to dairy and soy milk. Greens blanched for 30s showed complete peroxidase inhibition and acceptable texture. Blanching decreased carbohydrates and soluble minerals of greens mainly due to water. The results showed that consumers liked lactoseree sweet potato-based frozen desserts and showed that properly blanched greens could be used in valueded products like smoothies.

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