Tecnología de Alimentos

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End date: 2019Subject: search.filters.subject.ACTIVIDAD ANTIOXIDANTE

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    Efecto del ozono sobre la actividad antioxidante, los azúcares y los compuestos bioactivos de la mora de Castilla (Rubus glaucus Benth)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) López Salazar, Rodolfo Abelardo; Horvitz Szoiechet, Sandra
    The objective of the present research work was to evaluate the effect of gaseous ozone on antioxidant activity, sugars and bioactive compounds of Castile blackberries (Rubus glaucus Benth). The ozone gas concentrations evaluated were 0,4; 0,5; 0,6 and 0,7 ppm for a period of three minutes. Three repetitions were performed per treatment. The antioxidant activity, and the content of anthocyanins, total polyphenols, ascorbic acid and sugars (glucose, fructose and sucrose) were evaluated on days 1, 4, 7, and 10 of refrigerated storage at 6 less more 1 Celsius degree, using previously lyophilized samples. From the results obtained it was possible to conclude that regardless of the concentrations used, post-harvest treatment with gaseous ozone affected positively and negatively because in some cases an increase was observed and in others reduction and compounds in study.
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    Aplicación de la técnica de microencapsulación de betalaínas extraídas a partir de la remolacha (Beta vulgaris)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Cazorla García, Jessica Gabriela; Cerda Mejía, Liliana Alexandra
    The present research work establishes the application of the microencapsulation technique of betalains extracted from beetroot. The parts of the beetroot studied are the leaves, the husk and the pulp, obtaining by spectrophotometry that the part of the beetroot with the highest content of betalains are the leaves. The determination of antioxidant activity of the encapsulated samples indicates that the best microcapsulating agent of betalains is maltodextrin with gelatin. The betalains are degraded between 50 to 80 Celsius degrees, forming dehydrogenated products of yellow coloration; maintaining an endothermic behavior between 28.6 Celsius degrees to 128.7 Celsius degrees.