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http://dspace.udla.edu.ec/handle/33000/13047| Tipo de material : | bachelorThesis |
| Título : | Evaluación de aceites esenciales como agentes antimicrobianos y preservantes en salsas |
| Autor : | Cervantes Troya, Ana Paola Paredes Calero, Pedro Antonio |
| Tutor : | Proaño Bastidas, Janeth Fabiola |
| Palabras clave : | INDUSTRIA ALIMENTARIA;ANÁLISIS DE ALIMENTOS;CONSERVANTES ALIMENTARIOS |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Cervantes, A., Paredes. P. (2020). Evaluación de aceites esenciales como agentes antimicrobianos y preservantes en salsas (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | Actualmente existe una tendencia donde los consumidores buscan disminuir la utilización de componentes sintéticos y aumentar el uso de productos naturales. Se tiene mayor conciencia sobre los productos que consume y los efectos que generan a su salud… |
| Descripción : | Nowadays there is a trend worldwide where consumers seek to decrease the use of synthetic components and increase the use of natural products. People are increasingly aware of the products they use and the effects that these products have on health. Throughout this research, possible alternatives were determined to decrease the consumption of synthetic components, specifically potassium sorbate, within products that are highly consumed, such as ketchup and mayonnaise. The preservatives proposed as a replacement for potassium sorbate were formulations with essential oils. The essential oils used were oregano, thyme and sage. 8 treatments were carried out for mayonnaise and 3 for ketchup, which were compared against a control with potassium sorbate. The basis for determining both microbiological control and physicochemical characteristics of the products were INEN 2295 and 1026 standards. Treatments were kept in a stability chamber, microbiological tests and pH measurements were carried out every 10 days for 30 days. The rest of the physicochemical tests were measured on day 0 and 30. Microbiological results showed that the best treatment for mayonnaise was T3 (100μl of oregano essentiaol oil; 200μl. of thyme essential oil; 100μl of sage essential oil) which on day 30 had a count of 0 CFU/g mesophilic aerobes, Staphylococcus aureus, total coliforms and for Salmonella, and 300 CFU/g molds and yeasts, while for ketchup the best treatment was T3 (200μl of oregano essential oil, 100μl of thyme essential oil), with a count of molds and yeasts on day 30 of 0 CFU/g. Molds and yeasts of mayonnaise were the only microorganisms that do not comply with the regulations. However, in all treatments, the values obtained were equal or less than those obtained by the control. At the end of 30 days, the best treatments were determined, which were used to carry out acceptability tests, focusing mainly on the organoleptic characteristics, for which 30 people between the ages of 18 and 30 were chosen. The results obtained showed that the flavor and over flavor had lower acceptability than other characteristics, however, an accumulation of data close to 60 percent was obtained between neutral and positive levels. |
| URI : | http://dspace.udla.edu.ec/handle/33000/13047 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
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