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 Efecto del ozono en la vida útil de pre mezclas farináceas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Chuquilla Toaquiza, Paola Mishell; Arancibia Soria, Mirari YosuneCurrently, the food industry has focused on the search for new conservation methods that involve reducing the use of chemical food preservatives, emphasizing food safety and food quality. The present work used an ozono treatment (20 and 200 ppm), unconventional in the flour industry, on pre mixtures of Andean crops such as sweet potatoe (Ipomea batata), oca (Oxalis tuberosa), mashua (Tropaeolum tuberosum) and achira (Canna indica), to evaluate its efficiency through microbiological controls and physicochemical analysis for 4, 30, 60 and 90 days in storage. Regarding physicochemical parameters between the treatments of 20 and 200 ppm of ozone there was no significant difference in the pre mixtures, on the other hand, there was no effect of ozone on the moisture content. Likewise, the results indicate that at a concentration of 200 ppm of ozone, a greater microbial reduction was obtained during the first days of storage, Staphylococcus aureus showed a logarithmic decrease of 0,25 and 0,8 for pre mixtures 1 and 2 respectively, thermophilic aerobes a reduction of 1,17 and 1,30 logarithmic units for pre mixtures 1 and 2 respectively, mesophilic aerobes of 0,6 and 0,5 logarithmic units in pre mixtures 1 and 2, and for enterobacteria a decrease of 0,46 and 0,45 logarithmic units for pre mixtures 1 and 2 respectively in relation to the control. Regarding molds and yeasts, no were observed significant differences at 20 and 200 ppm in any pre mixtures with the control.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 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, SandraThe 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.Item Efecto del ozono sobre la calidad postcosecha de moras de Castilla (Rubus glaucus Benth)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Urbano Borja, Miryan Rocío; Horvitz Szoiechet, SandraThe aim of this research work was to study the effects of a postharvest treatment with gaseous ozone on the postharvest quality of Andean blackberries. The methodology developed was based on a quantitative, experimental approach, using the modalities of field and bibliographic research. The laboratory analyses were carried out through laboratory tests for both the physical-chemical and the sensory characteristics of the blackberries exposed to different concentrations of ozone: Control sample, 0,4; 0,5; 0,6 and 0,7 ppm. The results were recorded daily in record sheets and tasting sheets. In all the tests, the ozone generated significant effects (p less than 0,05) in the postharvest quality of the blackberries, identifying that the most effective concentrations were 0,5 and 0,7 ppm of ozone in air.