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http://dspace.udla.edu.ec/handle/33000/13039| Tipo de material : | bachelorThesis |
| Título : | Evaluación de una emulsión de CBD para uso potencial en diferentes medios |
| Autor : | Gaviño Balarezo, David Sebastián |
| Tutor : | Cueva Costales, Pablo Esteban |
| Palabras clave : | PROPIEDADES FISICOQUÍMICAS;PLANTAS MEDICINALES;ETNOBOTÁNICA;CANNABIS |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Gaviño, D. (2020). Evaluación de una emulsión de CBD para uso potencial en diferentes medios (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El Cannabidiol CBD es un compuesto perteneciente a la planta de cannabis, el cual tiene diversos beneficios farmacológicos. En la última década ha existido una tendencia mundial en el uso y aprovechamiento de la planta de cannabis en la industria; donde se realiza desde alimentos funcionales hasta fibras para textiles... |
| Descripción : | Cannabidiol (CBD) is a compound belonging to the cannabis plant, which has various pharmacological benefits. In the last decade, there has been a worldwide trend in the use of the cannabis plant in the industry where it is made from functional food to textile fibers. The present work seeks to evaluate CBD emulsions for potential use in different media (milk and water), to be used later in the elaboration of functional drinks. The stability of the emulsion and the physicochemical properties of the different emulsions established were evaluated, in addition to performing a cost-benefit analysis. For the development of emulsions, a total of 20 treatments were aplicated, combining two types of temperature, different mixtures of additives, two types of media, and controls without the presence of additives. The emulsion preparation process begins with the weighing of the inputs to be used, the pasteurizing of the media, mixing of the inputs and the pasteurized medium, liquefied of the mixture and finally cooled. The stability of the emulsion was measured by a 5-point hedonic scale and the physicochemical parameters that were evaluated were pH by strips and color by a color scale. As a result, the emulsion containing only guar gum in the water medium and at a cooling temperature showed better emulsion stability, pH stability, and color. Finally, the cost-benefit analysis was performed where the cost of production was obtained is 1.86 dollars, with a retail price of 2.25 dollars which granted a cost-benefit of 1.21 dollars. |
| URI : | http://dspace.udla.edu.ec/handle/33000/13039 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-48.pdf | 2,16 MB | Adobe PDF | Visualizar/Abrir |
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