Caracterización física, química, microbiológica y organoléptica de infusión de cannabis no psicoactivo (Cannabis Sativa L.)

The cannabis products industry is constantly evolving, there is currently strong global demand, as consumers see these products as innovative and healthy. An example on which this work is based is the infusion of cannabis with stevia and lemon verbena, which has had a great impact on national and international markets. These infusions not only stand out for their good flavor but also because they provide a safe way to consume cannabis. Although the perception is negative about cannabis is due to a lack of understanding, it was legalized in 2019 in Ecuador, where regulations allow products with a content that does not exceed 0.3% of non-psychoactive cannabis. This research will focus on the evaluation of physicochemical, organoleptic and microbiological parameters of the product and its specific objectives include the evaluation of pH and °Brix as well as the microbiological analysis of the best treatment based on sensory tests carried out by 20 semi-trained tasters. To conclude the analysis, they will make different comparisons between the dosages of cannabis infusions, measuring the infusion time and the reactions with other ingredients such as stevia and lemon verbena. In addition, possible changes that occur in sensory and microbiological properties will be evaluated depending on the infusion time. The research also aims to analyze consumer trends through consultation, which could help improve products containing cannabis. These results will help increase market acceptance of cannabis, boosting consumption both nationally and internationally.

• Hlavní autor: Solórzano Vergara, Fricson Jeremy (author)
• Médium: bachelorThesis
• Vydáno: 2024
• Témata: Cannabis; Infusión; pH; °Brix
• On-line přístup: http://dspace.utb.edu.ec/handle/49000/17228