Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish)
The food industry promotes the reuse of organic waste, highlighting that banana peels are effectively a residue with great potential for the extraction of pectin. The aim of the research was to determine the influence of types of acids and agitation times on the physicochemical and techno-functional...
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| Định dạng: | bachelorThesis |
| Ngôn ngữ: | spa |
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2025
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| Truy cập trực tuyến: | http://repositorio.espam.edu.ec/handle/42000/2667 |
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Thêm thẻ | _version_ | 1856532504278728704 |
|---|---|
| author | Mesías Muñoz, Angie Marcela |
| author2 | Zambrano Muñoz, Selena Yomira |
| author2_role | author |
| author_facet | Mesías Muñoz, Angie Marcela Zambrano Muñoz, Selena Yomira |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Gavilanes López, Pablo |
| dc.creator.none.fl_str_mv | Mesías Muñoz, Angie Marcela Zambrano Muñoz, Selena Yomira |
| dc.date.none.fl_str_mv | 2025-03-10T19:53:09Z 2025-03-10T19:53:09Z 2025-02 |
| dc.format.none.fl_str_mv | 72 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/2667 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | Metoxilo Hidrólisis ácida Gelificante Consistencia Solubilidad |
| dc.title.none.fl_str_mv | Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The food industry promotes the reuse of organic waste, highlighting that banana peels are effectively a residue with great potential for the extraction of pectin. The aim of the research was to determine the influence of types of acids and agitation times on the physicochemical and techno-functional properties of pectin from banana peels. A factorial design of AxB in a completely randomized design (CRD) was used, with a total of 6 treatments and 3 replications. Two factors were studied: types of acids (citric and phosphoric) and agitation times (70-75-80 min) through acid hydrolysis. The physicochemical evaluation of the pectin revealed that T1 (citric acid for 70 min) presented the highest yield of 9.15% and the most favorable equivalent weight of 269.72 mg/meq. T2 showed the lowest moisture content of 6.41%, while T3 proved to be the most suitable in terms of ash content at 7.17%. The lowest free acidity was recorded in T6 at 1.54 meq/g. The percentages of methoxyl ranged between 9.56% and 10.7%, while the degree of esterification varied between 61.31% and 85.19%. Regarding the techno-functional properties, T1 showed the highest viscosity at 111.67 mPa·s at 15°C, T2 achieved the highest solubility at 47.96%, and in terms of consistency, T4 showed the least displacement at 2 cm/30s. According to the percentages of methoxyl and esterification degree, the pectin is classified as high methoxyl content, and according to the physicochemical and technofunctional properties, the best was treatment T1. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | ESPAM_03cc42039f73c3b774b6cab2f06a6fd1 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | ESPAM |
| network_name_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:null:42000/2667 |
| publishDate | 2025 |
| publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| reponame_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish)Mesías Muñoz, Angie MarcelaZambrano Muñoz, Selena YomiraMetoxiloHidrólisis ácidaGelificanteConsistenciaSolubilidadThe food industry promotes the reuse of organic waste, highlighting that banana peels are effectively a residue with great potential for the extraction of pectin. The aim of the research was to determine the influence of types of acids and agitation times on the physicochemical and techno-functional properties of pectin from banana peels. A factorial design of AxB in a completely randomized design (CRD) was used, with a total of 6 treatments and 3 replications. Two factors were studied: types of acids (citric and phosphoric) and agitation times (70-75-80 min) through acid hydrolysis. The physicochemical evaluation of the pectin revealed that T1 (citric acid for 70 min) presented the highest yield of 9.15% and the most favorable equivalent weight of 269.72 mg/meq. T2 showed the lowest moisture content of 6.41%, while T3 proved to be the most suitable in terms of ash content at 7.17%. The lowest free acidity was recorded in T6 at 1.54 meq/g. The percentages of methoxyl ranged between 9.56% and 10.7%, while the degree of esterification varied between 61.31% and 85.19%. Regarding the techno-functional properties, T1 showed the highest viscosity at 111.67 mPa·s at 15°C, T2 achieved the highest solubility at 47.96%, and in terms of consistency, T4 showed the least displacement at 2 cm/30s. According to the percentages of methoxyl and esterification degree, the pectin is classified as high methoxyl content, and according to the physicochemical and technofunctional properties, the best was treatment T1.La industria alimentaria promueve la reutilización de desechos orgánicos, destacando que la cáscara de banano efectivamente es un residuo que tiene un gran potencial para la extracción de pectina. El objetivo de la investigación fue determinar la influencia de los tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de la cáscara de banano. Se utilizó un factorial de AxB en DCA, con un total de 6 tratamientos y 3 repeticiones. Se aplicaron dos factores de estudio: tipos de ácidos (cítrico y fosfórico) y tiempos de agitación (70-75-80 min) por medio de hidrolisis ácida. La evaluación fisicoquímica de la pectina reveló que T1 (ácido cítrico*70 min) presentó el mayor rendimiento 9,15% y el peso equivalente más favorable de 269,72 mg/meq, T2 mostró el contenido de humedad más bajo 6,41%, mientras que T3 resultó ser el más adecuado en términos de cenizas 7,17%, la acidez libre más baja se registró en T6 1,54 meq/g, los porcentajes de metoxilo oscilaron entre 9,56% y 10,7%, y el grado de esterificación varió entre 61,31% y 85,19%. En relación a las propiedades tecno-funcionales, el T1 presentó la mayor viscosidad con 111,67 mPa·s a 15°C, la mayor solubilidad la alcanzó el T2 con 47,96%, en consistencia el T4 mostró el menor desplazamiento con 2 cm/30s. De acuerdo a los porcentajes de grado de metoxilo y esterificación la pectina se clasifica como de alta metoxilación y según las propiedades fisicoquímicas y tecnofuncionales, el mejor fue el tratamientoT1.Calceta: ESPAM MFLGavilanes López, Pablo2025-03-10T19:53:09Z2025-03-10T19:53:09Z2025-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis72 p.application/pdfhttp://repositorio.espam.edu.ec/handle/42000/2667spaAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAM2025-12-30T06:51:32Zoai:null:42000/2667Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-12-30T06:51:32Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish) Mesías Muñoz, Angie Marcela Metoxilo Hidrólisis ácida Gelificante Consistencia Solubilidad |
| status_str | publishedVersion |
| title | Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish) |
| title_full | Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish) |
| title_fullStr | Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish) |
| title_full_unstemmed | Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish) |
| title_short | Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish) |
| title_sort | Tipos de ácidos y tiempos de agitación en las propiedades fisicoquímicas y tecno-funcionales de pectina a partir de cáscara de banano (Cavendish) |
| topic | Metoxilo Hidrólisis ácida Gelificante Consistencia Solubilidad |
| url | http://repositorio.espam.edu.ec/handle/42000/2667 |