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http://dspace.udla.edu.ec/handle/33000/13050Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Moncayo Moncayo, Pablo Santiago | - |
| dc.creator | Egas Castellanos, Alisson Valeria | - |
| dc.date.accessioned | 2021-02-12T21:34:13Z | - |
| dc.date.available | 2021-02-12T21:34:13Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.citation | Egas, A. (2020). Estudio de aplicación de cinco aceites esenciales como conservantes naturales en la industria de bebidas no alcohólicas (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2020-29 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/13050 | - |
| dc.description | The global trend of consuming healthier and less processed foods continues to grow each year and, therefore, new food technologies have been generated. In Ecuador, the production of non-alcoholic beverages is one of the items of the food industry with the greatest impact because they are products of mass consumption. Several studies have shown the toxicity of ingesting synthetic preservatives; which affects mild conditions to chronic diseases in the body. Thus, the idea arose to replace synthetic preservatives with natural preservatives, such as essential oils. In vitro studies have shown the antimicrobial potential of certain essential oils (cinnamon, clove, lemon grass, ginger, and orange) against countless foodborne pathogens under a certain Minimum Inhibitory Concentration (MIC). Two factors must be taken into account in order to include essential oils in foods: quality, which refers to the fact that the substance conserves its properties so that its compounds have not undergone processes of degradation and alteration and; the purity that refers to the fact that the substance does not present residues of some type of solvent in its composition. These two factors depend on the extraction method, so it is suggested that the extraction parameters include low process temperatures and the use of natural solvents. There are two unconventional extraction method that guarantee quality and purity: cold pressing and extraction with supercritical fluids. Despite being an excellent alternative to obtain essential oils, the economic investment and accessibility of the equipment must also be considered, since the acquisition of the equipment is limited, therefore requiring a higher investment. | en |
| dc.description.abstract | La tendencia mundial de consumir alimentos más sanos y menos procesados sigue creciendo cada año y por ello, se han ido generando nuevas tecnologías alimentarias... | es_ES |
| dc.format.extent | 87 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2020 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | INDUSTRIA ALIMENTARIA | es_ES |
| dc.subject | BEBIDAS NO ALCOHÓLICAS | es_ES |
| dc.subject | CONSERVANTES ALIMENTARIOS | es_ES |
| dc.title | Estudio de aplicación de cinco aceites esenciales como conservantes naturales en la industria de bebidas no alcohólicas | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-29.pdf | 549,61 kB | Adobe PDF | Visualizar/Abrir |
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