Ciencia e Ingeniería en Alimentos y Biotecnología

Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412

Browse

Filters

20241

Settings

Author: search.filters.author.Maliza Valdospin, Natalia Carolina

Search Results

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Evaluación del proceso de conservación de la grasa proveniente de los residuos de carnaza de una curtiembre en Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Maliza Valdospin, Natalia Carolina; Flores Tapia, Nelly Esther
    In Ecuador, tannery industries actively participate in the circular economy; however, they have also raised environmental concerns due to the significant amounts of solid waste generated, including fat from residual leather trimmings, which is typically sent to landfills. Therefore, evaluating a conservation method is crucial for waste management. Under the research line of Agri-food Production and the Environment, the initial characterization of the fat was carried out, and a conservation method was developed using three concentrations of an essential oil. Its antioxidant and antimicrobial capacity was assessed through physicochemical and microbiological parameters, along with oxidative stability tests. The initial results showed values for moisture, acidity index, peroxide index, and saponification index within the parameters of the INEN 1313:2012 standard. Regarding the established method, the analysis of variance results revealed that both storage time and the concentration of rosemary essential oil are factors affecting fat quality. The results of the oxidative stability test confirmed that the optimal conservation time is at 700 ppm with a shelf-life of 2397 days, but with a higher cost-benefit compared to Luctanox LG. Finally, the microbiological test results indicated values below the limits set by national and international standards.