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http://dspace.udla.edu.ec/handle/33000/13041| Tipo de material : | bachelorThesis |
| Título : | Uso de aceites esenciales, provenientes de especies vegetales, como preservantes naturales en alimentos |
| Autor : | Espinoza Espinoza, Stefany Gissella |
| Tutor : | Salvador Rodríguez, Jimena Alegría |
| Palabras clave : | INDUSTRIA ALIMENTARIA;ACEITES ESENCIALES;CONSERVANTES NATURALES;PRESERVANTES ALIMENTARIOS |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Espinoza, S. (2020). Uso de aceites esenciales, provenientes de especies vegetales, como preservantes naturales en alimentos (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | La industria de los alimentos busca constantemente conservantes más naturales para sus productos… |
| Descripción : | The food industry is constantly looking for more natural preservatives for its products. A promising option to replace synthetic preservatives are essential oils. The objective of this work was to carry out a bibliographic and methodological research focused on the use of essential oils as preservatives in foods, specifically in: cheese, chicken, fish and bread. A general review of research, systematic reviews and meta-analyses on food was carried out. Of the 55 included studies, the microwave-assisted extraction was better in terms of the greater obtention of volatile compounds during the extraction of essential oils, it also obtained a good yield and is safe in the application of food, since it did not contain solvent residues. Regarding the advantages and disadvantages of using essential oils, these are found to be safe for human consumption, unlike synthetic preservatives, which are toxic to health and the environment. However, it has an important limitation: the composition of the essential oil can vary due to different factors (edaphic, climatic, genetic, geographic, harvest, treatment, etc.). Most of the articles agreed that essential oils added in nanocarriers to foods were the best option for preservation, for their effectiveness by not interacting with food compounds and presenting greater organoleptic acceptability of the products. Finally, regarding the efficiency of essential oils as preservatives, rosemary and oregano essential oils are efficient for the preservation of cheese. In the case of chicken, the most effective was basil essential oil; in fish, the clove and thyme essential oils and in bread, the essential oils of cinnamon, thyme and clove. |
| URI : | http://dspace.udla.edu.ec/handle/33000/13041 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-49.pdf | 1,8 MB | Adobe PDF | Visualizar/Abrir |
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