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http://dspace.udla.edu.ec/handle/33000/10289| Tipo de material : | bachelorThesis |
| Título : | Análisis de los métodos de extracción de la flor de caléndula (Calendula officinalis) para productos agroindustriales |
| Autor : | Pazmiño Pacheco, Joselyn Sayonara |
| Tutor : | Proaño Bastidas, Janeth Fabiola |
| Palabras clave : | CALÉNDULA;PRODUCCIÓN INDUSTRIAL;ANTIOXIDANTES;ANTIMICROBIANOS;PRODUCTOS PARA EL CUIDADO PERSONAL |
| Fecha de publicación : | 2018 |
| Editorial : | Quito: Universidad de las Américas, 2018 |
| Citación : | Pazmiño 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. |
| Resumen : | Actualmente, existe gran controversia en torno a los aditivos que se agregan en productos alimentarios y de uso humano... |
| Descripción : | Currently, 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. |
| URI : | http://dspace.udla.edu.ec/handle/33000/10289 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2018-49.pdf | 2,55 MB | Adobe PDF | Visualizar/Abrir |
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