Comparación de metodologías de aplicación de aceite esencial de canela (Cinnamomum Zeylanicum) y aceite esencial de clavo de olor (Syzygium Aromaticum) como preservantes en procesamiento de mora (Rubus Glaucus)
The blackberry (Rubus glaucus) is a product original from the Andes, due to its organoleptic characteristics, its high demand and its constant production throughout the year, it is a product of high economic importance for thousands of small and medium producers in the Ecuadorian Highlands. However,...
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| Médium: | bachelorThesis |
| Jazyk: | spa |
| Vydáno: |
2020
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| Témata: | |
| On-line přístup: | http://dspace.udla.edu.ec/handle/33000/13052 |
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Přidat tag | Shrnutí: | The blackberry (Rubus glaucus) is a product original from the Andes, due to its organoleptic characteristics, its high demand and its constant production throughout the year, it is a product of high economic importance for thousands of small and medium producers in the Ecuadorian Highlands. However, the fresh fruit has a short shelf life, that’s why the processing of this product is presented as an alternative to reduce losses. The present investigation was carried out with The purpose of demonstrating that cinnamon essential oil (Cinnamomum zeylanicum) and clove essential oil (Syzygium aromaticum) are capable of acting as natural preservatives in blackberry transformation process replacing two artificial preservatives commonly used: potassium sorbate and sodium benzoate. For this, the main pathogenic microorganisms responsible for the decomposition of blackberry products were determined by means of bibliographic review and revision of INEN standards: Botrytis sp., Staphylococcus aureus, Aspergillus sp., Escherichia coli, and Candida krusei. Subsequently, several studies were reviewed in which cinnamon essential oil, clove essential oil or its components were applied for the inhibition of these microorganisms in vitro conditions or in direct application in food. A comparison of the application methodologies of these oils was carried out, taking into account parameters such as type of microorganism, duration of the experiment and concentration of the essential oils. In conclusion, it was possible to demonstrate, through a bibliographic review, that the essential oils of cinnamon and clove are capable of acting as natural preservatives in the processing of blackberry; and that it must be applied at concentrations of 0,8 mg/mL-2,96 mg/mL of cinnamon essential oil and 49 mg/mL-0,82 mg/mL of clove essential oil. |
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