Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Efecto de la aplicación de ozono gaseoso en la conservación postcosecha de la pitahaya amarilla (Hylocereus megalanthus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Muyulema Infante, Yessenia Nathaly; Arancibia Soria, Mirari YosuneThe yellow pitahaya (Hylocereus megalanthus) is widely accepted in the Ecuadorian and international markets due to its nutritional, nutraceutical and functional properties. However, its short shelf life during post-harvest storage generates important losses for the industry. In this sense, the present bibliographic research aims to synthesize the effect of the application of gaseous ozone on pitahaya as an alternative for postharvest conservation and to determine the effect of ozone on its physicochemical, microbiological and sensory properties. In view of the results, ozone treatment is an effective alternative against spoilage microorganisms such as mesophilic aerobic bacteria, molds and yeasts; this treatment proved to be effective because it reduced the microbial load present in the pitahaya. The research showed that gaseous ozone acts positively on the physicochemical and sensory quality since the treatment does not present significant changes in these properties.Item Evaluación integral de la sostenibilidad de la cadena productiva de mora en Píllaro en apoyo a la agenda de estrategia agropecuaria de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03) Uño Reinoso, Karla Pamela; Moreno Miranda, Carlos SantiagoThe present research work aims to comprehensively evaluate the sustainability of the blackberry (Rubus glaucus Benth) production chain in the canton of Píllaro in support of the agricultural strategy agenda of Tungurahua.The methodology used included social, economic and environmental factors of the production chain. The study area was characterized by mapping the stages, actors, activities (primary and support), flows and prices of the production chain. A survey was also conducted to collect information from 512 blackberry producers. To analyze the data, the multivariate statistical method of principal component analysis was applied using SPSS software, which includes an analysis of correlation and standardization of the variables. Once the components of each dimension (environmental, social and economic) were obtained, a synthetic indicator showing the triple-impact performance of the production chain was constructed. According to the results obtained, blackberry production in the canton of Píllaro is quite conventional. Most of the producers are women, with primary education, who work their crops manually and use organic matter instead of chemical fertilizers. As a result, blackberry production has no impact on the environment. However, producers have yield problems and post-harvest losses caused by the type of packaging and transportation, which affect their income. Therefore, they require training in Good Agricultural Practices to improve their economic performance.Item Evaluación del efecto de la aplicación de atmósferas modificadas sobre la calidad físico química y vida útil del aguacate (Persea americana Mill) variedad Hass(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Caiza Velasco, Juan Francisco; Ortiz Escobar, Jacqueline de las Mercedes; Brito Grandes, Beatriz DoloresCurrently, the Hass variety avocado is one of the most desired in international markets, especially in the United States of America and Europe, this raw material is considered exotic for consumption as such or in a derivative such as guacamole. The research objective was to study the effect of the application of modified atmospheres on the physical-chemical quality and the shelf life of the Hass variety avocado, the mixtures used in the different atmospheres were MIXTURE 1: 2 percent Oxygen - 3 percent Dioxide of Carbon - 95 percent Nitrogen, MIX 2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, MIX 3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen, MIX 4: 2 percent Oxygen - 10 percent Carbon dioxide - 88 percent Nitrogen. The quality parameters studied were weight loss (percentage), firmness (Newton), pH, titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and Cielab color analysis (chroma, Hue tone, index obscuration) for 60 days of observation, in four mixtures. Mix four is the most recommended to maintain the physical-chemical characteristics, compared to the Ecuadorian standard INEN 1755, highlighting the lower weight loss, the lower acidity upon reaching 60 days of storage in this atmosphere and reached the adequate fat levels consumption, the color remained adequate both in the peel and in the pulp.Item Estudio del efecto de la aplicación de atmósferas modificadas sobre la vida útil y la calidad del aguacate (Persea americana Mill) variedad Fuerte(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Viñán Pérez, Elvis Israel; Paredes Escobar, Mayra Liliana; Brito Grandes, Beatriz DoloresCurrently, the avocado variety strong, in addition to its good sensory potential, has magnificent characteristics such as oil content, thick skin and late ripening; that put it at the top to be produced, sold and consumed globally. The present investigation studied the effect of the application of modified atmospheres on the physicochemical characteristics and shelf life of the strong variety avocado. The concentrations of the applied gases were: Modified Atmosphere1: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, Modified Atmosphere2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, Modified Atmosphere3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen and Modified Atmosphere 4: 2 percent Oxygen - 10 percent Carbon Dioxide - 88 percent Nitrogen. The analyzes carried out on the fruit included: weight loss (percentage), firmness (Newton), color (CIE-Lab parameters, tone, chroma and darkening index), titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and pH; analyzes on each sample were performed for 60 days, often every 10 days. The results obtained showed that the Modified Atmosphere1 mixture: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, obtained better physicochemical characteristics of the avocado, such as: greater amount of fat, less weight loss, less titratable acidity and higher pH. Which met the quality standards for consumption; established in the INEN 1755: 2009 standard.Item Efecto de la aplicación de un recubrimiento comestible a base de almidón de cidrayota (Sechium edule) de la variedad virens levisenla calidad y vida útil de la fresa (Fragaria ananassa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Ferrer Morocho, Yandri Vinicio; Ramos Moya, Milton RubénThis research aimed to evaluate the effect of applying a cidrayota starch-based coating on the quality and shelf life of strawberries stored at 4 degrees Celsius for 10 days. The physicochemical characterization of cidrayota, the physicochemical parameters and functional properties of the starch were determined and a full factorial design was used to evaluate the starch concentration (a0: 1 percent and a1: 2 percent) and the immersion time (b0 : 5 min and b1: 10 min) in the physicochemical quality and useful life of the strawberry stored in refrigeration. The cidrayota presented the following characteristics: pH 6.7, SST 4.6 degrees brix, acidity 0.036 grams citric acid for each gram of sample, maturity index 129.6 and starch content 1.45 percent. Starch a humidity of 8.4 percent, dry matter 91.55 percent, ash 0.51 percent, lipids 0.22 percent, gelatinization temperature 65.4 degrees Celsius, water retention capacity 7.75 percent, solubility 3.96 percent and swelling power 9.11 percent. The best coating was the treatment with 2 percent starch and 10 min of immersion due to the lower weight loss at 5.7 days, high values in color, flavor and texture, and longer shelf life (6.7 days). It was concluded that the cidrayota starch-based coating plays a protective barrier function in strawberries and prevents water loss and evidenced the potential of starch as an edible coating.Item Efecto antimicrobiano de un recubrimiento activo con aceite esencial de flor de canela en mora de castilla (Rubus glaucus Benth)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-08) Cáceres Navas, Juan Carlos; Arancibia Soria, Mirari YosuneThe blackberry is considered native of South America, occurs in the central inter-Andean zone of Ecuador, being Tungurahua one of the provinces with the highest production. It is known to contain nutritional and antioxidant characteristics that contribute to the body. Due to its soft texture in its drupes and its poor post harvest handling, they make it labile and perishable in a very short time. In this work, a coating based on achira flour was evaluated with and without the addition of 1 percent cinnamon flower essential oil against a control sample of blackberry. Microbiological, sensory, physicochemical, colorimetric and texture analyzes were performed to determine the effect of the coating. Positive results were obtained in the coating with cinnamon flower essential oil; since it is the one that presents the best microbial attack. A decrease of 1.32 and 1.17 log cfu for every gram less than MC and RC respectively in RC-AE was reported; while on day 8 it presented 1.38 and 1.33 log cfu for every gram less than MC and RC respectively. Cinnamon essential oil shows an effective antimicrobial activity and health benefits, which is why it is considered a potential food additive.Item Conservación de la guayaba (Psidium guajava L) mediante la aplicación de un recubrimiento comestible a base de mucílago de Nopal (Opuntia ficus indica) con aceite esencial de Tomillo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07) Fernández Paredes, Manuel Enrique; Calero Cáceres, William RicardoThe guayaba (Psidium guajava.L) is a very perishable fruit on post-harvesting conditions, where the respiratory intensity is high (measured as ethylene production) who causes an accelerating of the senescence process and the losing the quality in a short period of time. The aim of the research work was to evaluate the effect of the application of an edible covering to retard the natural maturation process of P. guajava at conventional post-harvest conditions. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. It is concluded that the P. guajava recovering with nopal mucilage and thyme essential oil could retard the ripening time, conserving its organoleptic characteristics.Item Efecto de la aplicación postcosecha de ozono gaseoso sobre la tasa respiratoria y la calidad microbiológica de mora de Castilla (Rubus glaucus Benth)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-11) Chonata Jiménez, Erika Brigitte; Arancibia Soria, Mirari YosuneThe fragile structure of Andean blackberries (Rubus glaucus Benth) influences in a relatively short shelf-life and limited by the microbial contamination. The aim of the present investigation was to study the effect of the postharvest application of gaseous ozone (0.5 and 0.7 ppm) on the respiratory rate and the activity of native microorganisms (aerobic mesophiles, psychotrophs, molds and yeasts) and inoculated pathogens (Botrytis cinerea, Escherichia coli, Salmonella enterica, Staphylococcus aureus). The results show that the treatment with ozone did not affect the respiratory rate of the berries. In addition, an antimicrobial effect of ozone was observed in aerobic mesophiles, psychotrophs and molds and yeasts with growth inhibition of up to 0,75; 1,9 y 2,25 logarithmic units respectively. Regarding to the inoculated microorganisms, the maximum growth inhibition of B. cinerea was 0.69 logarithmic units with the concentration of 0.5 ppm O3. In the case of E. coli and S. enterica, we worked with blackberry pulp, with adjusted pH at optimum values for the growth of each bacterium, and there was limited reduction of the microbial load due to the surface action of the ozone. Finally, there was no growth of S. aureus due to factors other than the ozone action.Item Efecto del ozono gaseoso sobre la calidad microbiológica de moras de Castilla (Rubus glaucus Benth)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-10) Barrionuevo Terán, Evelyn Yajaira; Arancibia Soria, Mirari YosuneCastilla blackberry is a fruit without external layer that protects it from physical, mechanical and microbiological damages. The attack of microorganisms in this fruit generates high percentages of losses and being Tungurahua a province with high Castilla blackberry productive capacity, it is necessary to study the antimicrobial effect of ozone gas (O3) (0,4 and 0,6 ppm) in the microbiological quality of this fruit. The antimicrobial effect was evaluated in native microflora (molds and yeasts, psychotrophs and aerobic mesophiles), molds (Botrytis cinerea) and bacteria (S. aureus, S. enterica and E. coli). The results show the antimicrobial effectiveness of O3 by decreasing 1,64, 1,15 and 0,64 log units of molds and yeasts, psychrotrophs and mesophilic aerobic, respectively. For the two Gram (-) bacteria (S. enterica and E. coli), blackberry juice with modified pH was used, obtaining reductions of 1.08 (with 0.6 ppm of O3) and 0.54 (with 0,4 ppm of O3) log units. In the case of B. cinerea, the reduction of 0,25 log units was observed on day ten after having applied 0,6 ppm of O3. With respect to S. aureus (Gram + bacteria) no growth was observed, this could have occurred due to the presence of characteristic compounds of blackberries, such as flavonoids, which have antibacterial power.Item Mejora de la conservación postcosecha del tomate de árbol (Solanum betaceum Cav.) variedad mora mediante atmósferas modificadas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Alcocer Pérez, Magali Fernanda; Angós Iturgaiz, Ignacio ÁngelThe present study addressed the effect of various atmospheres on the physical-chemical, sensory and microbiological quality of the tree tomato (Solanum betaceum Cav.) “mora” variety stored in refrigeration at 4 Celsius degrees for 10 days. In the first part of the experimentation, the physical-chemical characterization of the fruit was determined in the different state of maturity (green, half-ripe and ripe). During the second part, fruits harvested at maturity state 5 and without physiological hurt were stored under five modified gas mixtures: G1, 2.5 percent O2, 2.5 percent CO2 and 95 percent N2; G2, 2.5 percent O2, 5 percent CO2 and 92.5 percent N2; G3, 80 percent O2, 10 percent CO2 and 10 percent N2; G4, 80 percent O2, 20 percent CO2 and 0 percent N2 and G5, 90 percent O2, 10 percent CO2 and 0 percent N2. The respiration rate was determined on days 1, 4, 7 and 10, in triplicate. In addition, physical-chemical analysis, sensory and microbiological quality determinations were carried out in the same way in triplicate, on the same days. The gas mixture G1 allowed reducing the respiratory rate of oxygen consumption. Similarly, gaseous mixtures G2, G3, G4 and G5 allowed reducing the respiratory rate of carbon dioxide production. The gas mixture G3 allowed to have better results in luminosity (L *) and Chroma (C *) but caused greater irregularity in maturation. The gas mixture G4 allowed to have better results in Chroma (C*) and hue (h degrees), having no significant differences for the rest of parameters.
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