Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gama
The objective of the present investigation was to evaluate the useful life period of the papaya cut by the use of edible coating of cassava starch, with the addition of microencapsulated L. acidophilus. A completely randomized block design was applied in a bifactorial arrangement A * B + 1 with thre...
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| Автор: | |
|---|---|
| Формат: | masterThesis |
| Мова: | spa |
| Опубліковано: |
2019
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| Предмети: | |
| Онлайн доступ: | http://repositorio.espam.edu.ec/handle/42000/1069 |
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Додати тег | _version_ | 1856532503280484352 |
|---|---|
| author | López Zambrano, César Fabián |
| author_facet | López Zambrano, César Fabián |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Sacón Vera, Ely Fernando |
| dc.creator.none.fl_str_mv | López Zambrano, César Fabián |
| dc.date.none.fl_str_mv | 2019-09-05T16:06:50Z 2019-09-05T16:06:50Z 2019-08 |
| dc.format.none.fl_str_mv | 65 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/1069 |
| 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 | Biopolímeros Encapsulación Películas biodegradables Fruta cortada |
| dc.title.none.fl_str_mv | Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gama |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/masterThesis |
| description | The objective of the present investigation was to evaluate the useful life period of the papaya cut by the use of edible coating of cassava starch, with the addition of microencapsulated L. acidophilus. A completely randomized block design was applied in a bifactorial arrangement A * B + 1 with three replications for each treatment, taking as an experimental unit 250 g of cut papaya. For this, the following factors were manipulated: Concentration of cassava starch (0.5, 1.0, 1.5% w / v) and b: Concentration of L. acidophilus (10 5 and 10 8 CFU/g) obtaining as a result 6 treatments plus a control (without treatment). The samples were stored at 8 ° C and 90% RH for 12 days. Physical variables (firmness, cohesiveness, weight loss, soluble solids, titratable acidity) and microbiological variables (aerobic mesophils, molds and yeast) were evaluated every 4 days. The physical characteristics were analyzed with parametric statistics, the interaction of the factors had significance in titratable acidity, the other physical variables had significance separately; For the microbiological variables linear regression was applied, all the treatments had better behavior in relation to the control, 0.5% of cassava starch maintained the physical and chemical characteristics, while 1.5% with 108 of L. acidophilus was the one had a longer shelf life compared to all treatments. It is concluded that the cassava starch maintains the physical and chemical characteristics, while the interaction of the two factors extends the shelf life in 15 days of the cut papaya. |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| id | ESPAM_fb4cd7bc57d52a572eb95d869dcbf2d9 |
| 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:42000/1069 |
| publishDate | 2019 |
| 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 | Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gamaLópez Zambrano, César FabiánBiopolímerosEncapsulaciónPelículas biodegradablesFruta cortadaThe objective of the present investigation was to evaluate the useful life period of the papaya cut by the use of edible coating of cassava starch, with the addition of microencapsulated L. acidophilus. A completely randomized block design was applied in a bifactorial arrangement A * B + 1 with three replications for each treatment, taking as an experimental unit 250 g of cut papaya. For this, the following factors were manipulated: Concentration of cassava starch (0.5, 1.0, 1.5% w / v) and b: Concentration of L. acidophilus (10 5 and 10 8 CFU/g) obtaining as a result 6 treatments plus a control (without treatment). The samples were stored at 8 ° C and 90% RH for 12 days. Physical variables (firmness, cohesiveness, weight loss, soluble solids, titratable acidity) and microbiological variables (aerobic mesophils, molds and yeast) were evaluated every 4 days. The physical characteristics were analyzed with parametric statistics, the interaction of the factors had significance in titratable acidity, the other physical variables had significance separately; For the microbiological variables linear regression was applied, all the treatments had better behavior in relation to the control, 0.5% of cassava starch maintained the physical and chemical characteristics, while 1.5% with 108 of L. acidophilus was the one had a longer shelf life compared to all treatments. It is concluded that the cassava starch maintains the physical and chemical characteristics, while the interaction of the two factors extends the shelf life in 15 days of the cut papaya.El objetivo de la presente investigación fue evaluar el periodo de vida útil de la papaya cortada mediante el uso de recubrimiento comestible de almidón de yuca, con adición de L. acidophilus microencapsulado. Se aplicó un Diseño de Bloque (Dias) Completamente al Azar en arreglo bifactorial A*B con tres réplicas por cada tratamiento, tomando como unidad experimental 250 g de papaya cortada. Para esto, se manipularon los siguientes factores a: Concentración de almidón de yuca (0,5; 1,0; 1.5% peso/volumen y b: Concentración de L. acidophilus (105 y 108 UFC/g) obteniendo como resultado 6 tratamientos más un control (sin tratamiento). Las muestras fueron almacenadas a 8°C y 90% de humedad relativa por 12 días, se evaluaron variables físicas (firmeza, cohesividad, pérdida de masa sólidos solubles, acidez titulable) y microbiológicos (aerobios mesófilos, mohos y levadura) cada 4 días. Las características físicas se analizaron con estadística paramétrica; Para las variables microbiológicas se aplicó regresión lineal, todos los tratamientos tuvieron mejor comportamiento en relación al testigo, el 0,5 % de almidón de yuca mantuvo las características físico químicas, mientras que el 1,5 % con 108 de L. acidophilus fue quien tuvo mayor tiempo de vida útil en comparación de todos los tratamientos. En este trabajo también se estudiaron las características fisicoquímicas del almidón de yuca, así como también la vida útil de la papaya cortada.Calceta: ESPAM MFLSacón Vera, Ely Fernando2019-09-05T16:06:50Z2019-09-05T16:06:50Z2019-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis65 p.application/pdfhttp://repositorio.espam.edu.ec/handle/42000/1069spaAtribución-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:ESPAM2025-12-30T06:50:06Zoai:null:42000/1069Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-12-30T06:50:06Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gama López Zambrano, César Fabián Biopolímeros Encapsulación Películas biodegradables Fruta cortada |
| status_str | publishedVersion |
| title | Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gama |
| title_full | Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gama |
| title_fullStr | Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gama |
| title_full_unstemmed | Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gama |
| title_short | Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gama |
| title_sort | Recubrimiento comestible de almidón de yuca y lactobacillus acidophilus microencapsulado para la conservación de papaya troceada de lV gama |
| topic | Biopolímeros Encapsulación Películas biodegradables Fruta cortada |
| url | http://repositorio.espam.edu.ec/handle/42000/1069 |