Obtención de un colorante a partir de los sedimentos producidos en la elaboración de vino de mortiño.
This research work was aimed to obtain a colorant from the sediments of the production of mortiño wine (Vaccinium floribundum). It used the maceration methodology, where extraction time factors (3 to 9 h), temperature (40 to 60 °C), mass/solvent ratio (1:10 to 1:20) and ethanol concentration (85 to...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2024
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| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/11768 |
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Tag hinzufügen | Zusammenfassung: | This research work was aimed to obtain a colorant from the sediments of the production of mortiño wine (Vaccinium floribundum). It used the maceration methodology, where extraction time factors (3 to 9 h), temperature (40 to 60 °C), mass/solvent ratio (1:10 to 1:20) and ethanol concentration (85 to 95%) were evaluated. The yield of anthocyanin and polyphenols were taken into consideration as response variables. At the same time, the extract was dried up by spray drying methodology, using feed flow rate (500 to 700 ml/h) and inlet air temperature (150 to 170°C) as factors. The optimized powder was then characterized based on physical and chemical properties. Regarding the statistical treatment, the Design Expert 8.0.6 program (Stad-Ease Inc., Minneapolis, USA) was employed, in which the optimal IV response surface experimental design was drawn on. The best combination of the extraction was achieved at a temperature of 60°C, a time of 9h, the mass/solvent ratio of 1:20 and with an ethane concentration of 95%, obtaining an anthocyanin yield of 40.70%. and the polyphenol yield of 84.60%. While in the drying of the extract, optimal conditions were obtained at a feed flow rate of 500 ml/h and inlet air temperature of 170ºC, reaching a yield of 73.32%, anthocyanin content of 4445.41 mg/h. 1000g, polyphenol content of 64.01 mg/1000g, in addition to a humidity percentage of 3.38%. For the execution of this project, the experimental method was applied which allowed, with the data obtained, to conclude that, the extraction of a colorant from the sediments of Mortiño wine is possible, and that additionally, it can be applied as a natural additive in food processing establishments. |
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