Tecnología de Alimentos

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Efecto de la inclusión de microencapsulados de tomillo en la elaboración de queso fresco
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-05) Bonifaz Nieto, Josué David; López Hernández, Orestes Darío
The antimicrobial properties of essential oils, especially thyme for its thymol content, has allowed its use as an antimicrobial. The thyme essential oil was microencapsulated by spray drying, using maltodextrin and gum arabic as polymer wall materials, its effect on the physicochemical, microbiological, organoleptic and sensory properties of fresh cheese was evaluated. The cheese was compared with inclusion of microencapsulated in a concentration of 0.5 percent compared to a control cheese (without inclusion of microencapsulated). The microencapsulation contained 20 percent (w over w) of thyme essential oil load, a microencapsulation efficiency of 90 percent was achieved. The main compounds identified in the essential oil of free thyme and in the oil extracted from the microencapsules were thymol, carvacrol, linalool, p-cymene and terpineol, which were quantified by gas chromatography. The count of aerobic-mesophilic microorganisms, molds and yeasts, Staphylococcus aureus and Escherichia coli in the cheese including the thyme essential oil microcapsules was lower than in the cheese without inclusion of the microencapsulation. The microencapsulated oil allowed a reduction of the microbial count after 17 days of storage of the control cheese with respect to which the microencapsulation of 5.05 CFU per gram to 3.90 CFU per gram was included for the aerobic-mesophilic count of 8. 38 CFU per gram to 7.57 CFU per gram for the mold and yeast count, from 6.25 CFU per gram to 5.00 CFU per gram for the S. aureus count, from 8.18 CFU per gram to 7.51 CFU per gram for the E. coli count, which extended the shelf life of the product. The study confirmed the antimicrobial effect of the microencapsulated thyme essential oil and the maintenance of the micro-encapsulated antimicrobial activity during the storage time without modifying the physicochemical, organoleptic and sensory properties of the fresh cheese.
Extracción y microencapsulación de aceite de linaza (linum usitatissimum) para la adición en una matriz alimenticia
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Solís Acosta, María Elena; López Hernández, Orestes Darío
In the present investigation, of the flax seeds was extracted oil, 32 percent and cake 64 percent, by means of spray drying the flaxseed oil was microencapsulated in a matrix of gum arabic and maltodextrin at a temperature of 150 Celsius degrees. and a 30 percent load of linseed oil, reaching an average microencapsulation efficiency of 59.19 percent. By means of physical and chemical analysis, the humidity was evaluated, it was below the 10 percent established as the maximum limit for powdered products. By means of gas chromatography was analyzed that the content of linoleic and alpha-linolenic acids, it does not modify after the microencapsulation process, these results were confirmed by infrared spectroscopy where it demonstrated that linseed oil is found inside the microcapsules. The percentage of ground flaxseed instant Mycucayo cereal was replaced by flaxseed oil microcapsules of the best treatment and the cake; it samples were subjected to oxidative stability analysis, the result was an increase in the useful life of the product under study.
Obtención de aminoácidos libres a partir de quinua orgánica (Chenopodium quinoa) por hidrólisis y su aplicación en un suplemento alimenticio
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Almeida Castro, Alexandra Cristina; López Hernández, Orestes Darío
The present work seeks to provide an alternative to balance the diet, benefiting health, through the obtaining of free amino acids from organic quinoa (Chenopodium quinoa) by hydrolysis and its formulation in a food supplement. It began with the isolation of the proteins of degreased quinoa flour, in which an enzymatic hydrolysis was carried out working, with two independently tested enzymes, papain and Bacillus subtilis protease, the latter reached the best degree of hydrolysis 41,8 percet under conditions of pH 6,5, 55 Celsius degrees and 3 h; continued with acid hydrolysis, experimenting with two concentrations of H2SO4 4 and 8 percent, optimization of the process was achieved with a solution at 4 percent, 110 Celsius degrees and 8 hours of hydrolysis, 61 percent was obtained in the degree of hydrolysis which equates to a ratio between amino nitrogen and total nitrogen (AN / TN) of 0.6. The hydrolyzed protein of quinoa dried by spray was characterized through a liquid chromatography analysis (HPLC / FLD) allowing to identify 7 non-essential amino acids and 8 essential amino acids, whose representative values were in histidine with 5,5 percent, leucine 3 percent and 2,8 percent for threonine. 250 mg hard capsules containing 125,52 mg of non-essential amino acids, 121,98 mg of essential amino acids and 2,5 g of aerosil as a sliding were formulated, providing 39,47 percent of the requirement established by the FAO.