Elaboración de un concentrado soluble orientado al fortalecimiento del sistema inmunológico a partir de dos variedades de mortiño (Vaccinium myrtillus) y (Vaccinium meridionale)
The mortiño (Vaccinium meridionale) is a fruit native to eastern North America and southeastern Canada, has been cultivated worldwide, especially in temperate countries and have a sweet-sour or sour taste, has a purplish black color and can be consumed as fresh fruit and also in derivative products...
محفوظ في:
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | bachelorThesis |
| اللغة: | spa |
| منشور في: |
2022
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://dspace.ueb.edu.ec/handle/123456789/4174 |
| الوسوم: |
إضافة وسم
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إضافة وسم | الملخص: | The mortiño (Vaccinium meridionale) is a fruit native to eastern North America and southeastern Canada, has been cultivated worldwide, especially in temperate countries and have a sweet-sour or sour taste, has a purplish black color and can be consumed as fresh fruit and also in derivative products such as bakery flavorings, pastry fillings, juices, yogurt, etc. This fruit has high concentrations of bioactive compounds such as polyphenols, antioxidants, anthocyanins and flavonoids with potential beneficial effects on human health, helping to strengthen the immune system. The objective of this research was to elaborate a soluble concentrate aimed at strengthening the immune system from two varieties of mulberry (Vaccinium myrtillus) and (Vaccinium meridionale). A completely randomized design in AxBxC factorial arrangement (3x2x2) with three replications was applied. The raw material was obtained in the Salinas Parish, Bolivar Province, during the month of November. The proximal and elemental analysis of the raw material showed a moisture content of 90,40%, ash of 2,03%, fat of 0,14%, fiber of 5,99%, protein of 4,65%, pH of 3,40 and ºBrix of 14. The pre-treatment of fresh fruit was submerged for 10 minutes in an osmotic solution with a fruit-syrup ratio. Water loss, soluble solids gain, total polyphenols and antioxidants were evaluated. The best conditions for drying the fruits are bee honey, 50°Brix at 50°C where it presented the maximum percentage of total polyphenols 74.05mg GAE/g sample, on the other hand, the fruits of mortiño osmodeshidratado with sucrose 50°Brix at 70°C presented the maximum percentage of antioxidants 488.35mmol ET/g sample, demonstrating that the immersion pretreatment has a significant effect on the total amount of polyphenols and antioxidants. |
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