Extracción, purificación e identificación de carotenos del bagazo de la zanahoria y su aplicación en un producto alimenticio.
Nowadays, the use of colorants in food products represents a fundamental factor; however, the use of artificial colorants has been shown to have harmful effects on health, so the option is to use natural colorants. On the other hand, the generation of waste from the extraction of carrot juice is hig...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2024
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| Teme: | |
| Online dostop: | http://dspace.unach.edu.ec/handle/51000/13635 |
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Označite | Izvleček: | Nowadays, the use of colorants in food products represents a fundamental factor; however, the use of artificial colorants has been shown to have harmful effects on health, so the option is to use natural colorants. On the other hand, the generation of waste from the extraction of carrot juice is high and can be used to obtain its natural pigments to be used as food additives, therefore, the general objective of this work was to extract, purify and identify carotenes from carrot bagasse for its application in a food product. Samples were obtained from natural juice stands in the city of Riobamba. The bagasse (waste) in wet and dry state was subjected to extraction tests using the ethanol immersion method, the thermostatic method in ethanol and the soxhlet method using hexane as solvent, once the solvent was recovered, the yield was calculated, purified and the type of colorant was identified. Of the three methods, the one that provided the highest yield was the soxhlet extraction method, with an average value of 29.73 mg of dye/100g of carrot bagasse in wet sample and 23.34 mg/100g in dry sample. It was identified by means of the spectra obtained by UV-visible absorption spectrometry that the extracted colorant and the fractions after passing through open column chromatography correspond to β-carotene exclusively to 13-cis-beta-carotene, this because carotenes are compounds very sensitive to light and temperature, which could generate the isomerization or degradation of the molecule as indicated by several authors, being also the reason why better yields of colorant were obtained when extracting in wet sample than in dry sample. The colorant was applied in yogurt and whipped cream, giving a yellow color without altering the flavor or characteristic odor of the samples, it is concluded that obtaining the beta-carotene product from waste generated from the commercialization of carrot juices is feasible and considering what Clementz et al. (2019) that there is up to 50% waste in this activity and that the natural β-carotene colorant can reach a sales value of 500 USD per kilogram, it is recommended to conduct a study of the amount of waste in the city's markets and the feasibility of its production and commercialization. |
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