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dc.contributor.advisorProaño Bastidas, Janeth Fabiola-
dc.creatorPazmiño Pacheco, Joselyn Sayonara-
dc.date.accessioned2018-11-08T18:23:57Z-
dc.date.available2018-11-08T18:23:57Z-
dc.date.issued2018-
dc.identifier.citationPazmiño Pacheco, J. S. (2018). Análisis de los métodos de extracción de la flor de caléndula (Calendula officinalis) para productos agroindustriales (Tesis de pregrado). Universidad de las Américas, Quito.es_ES
dc.identifier.otherUDLA-EC-TIAG-2018-49-
dc.identifier.urihttp://dspace.udla.edu.ec/handle/33000/10289-
dc.descriptionCurrently, there is great controversy around the additives that are added in food products and for human use. The large cosmetic industries are obliged to innovate by creating new products with raw materials of natural origin that do not contain preservatives, dyes or other synthetic compounds. Although the technology is still in progress, it has not been possible to replace these components with others of natural origin. In the following work, we propose the use of calendula flower extract (Calendula officinalis) as antioxidant and antimicrobial applied to a cosmetic cream, for the evaluation of Aerobic mesophilic control, Pseudomonas, Staphylococcus aureus and Escherichia coli. Among the treatments that helped the control of ufc (colony forming units) are: the treatment T2 (extract of calendula in H2O, concentration of 5 mL in 31.7 g of cream) which maintained an inhibition within the repetitions in the time evaluated and the T1 treatment (performed by hydrodistillation using calendula essential oil in a volume of 100 uL) where total control over the microorganisms was obtained. The time of conservation of the cream was simulated in a stability chamber at 40 degrees Celsius with 75 percent humidity, representing a shelf life of one year.en
dc.description.abstractActualmente, existe gran controversia en torno a los aditivos que se agregan en productos alimentarios y de uso humano...es_ES
dc.format.extent89 p.es_ES
dc.language.isospaes_ES
dc.publisherQuito: Universidad de las Américas, 2018es_ES
dc.rightsopenAccesses_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Ecuador*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/*
dc.subjectCALÉNDULAes_ES
dc.subjectPRODUCCIÓN INDUSTRIALes_ES
dc.subjectANTIOXIDANTESes_ES
dc.subjectANTIMICROBIANOSes_ES
dc.subjectPRODUCTOS PARA EL CUIDADO PERSONALes_ES
dc.titleAnálisis de los métodos de extracción de la flor de caléndula (Calendula officinalis) para productos agroindustrialeses_ES
dc.typebachelorThesises_ES
Aparece en las colecciones: Ingeniería Agroindustrial y de Alimentos

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