Browsing by Author "Alvarez Yanamango, Erick George"

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    Aprovechamiento de residuos del procesamiento de pulpa de Sanky (Corryocactus brevistylus) para la obtención de un aditivo alimentario.
    (LACCEI Inc., 2018-09) Alvarez Yanamango, Erick George; Vietti Guzmán, Fredy Franco; Huayta Socantaype, Fredy Vicente
    La investigación tuvo como objetivo desarrollar un proceso para obtener mucilago en polvo a partir de las mermas o residuos que se generan tras la separación mecánica del zumo o pulpa del fruto Sanky. El residuo fue expuesto a un proceso de extracción acuosa-alcalina, evaluando el efecto del tiempo, temperatura y pH, sobre la viscosidad del extracto acuso obtenido. Posteriormente, el extracto viscoso fue deshidratado por atomización, usando maltodextrina al 5-10 % w/v DE10 como encapsulante; lo que permitió obtener un aditivo en polvo con propiedades reológicas similares a la goma arábiga, comúnmente usado como estabilizante y coadyuvante de procesos en la industria alimentaria y farmacéutica.
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    Evaluation of some functional properties of purple corn (Zea mays L.) dye, during its processing at pilot scale.
    (LACCEI Inc., 2018-09) Napan Tacca, Luis Enrique; Vietti Guzmán, Fredy Franco; Alvarez Yanamango, Erick George; Huayta Socantaype, Fredy Vicente
    The present research aimed the evaluation of the changes in functional properties during the processing of purple corn dye extracted of its cob by solid-liquid extraction, then concentration and spray-dried in order to obtain a dye powder. The test performed were determination of Total Anthocynins (TA), Total Phenolic Content (TPC), and Antioxidant Capacity (AC) by ABTS method. Results obtained were TA content of 125,76 ± 1,23 mg TA/g DM, TPC of 127.47 ± 0.59 mg GAE/g DM, ABTS EC50 of 72.15 ± 1.16 µg TE/g (water-methanol extract) in purple corn cob characterization; in purple corn cob aqueous extract were TA content of 0.53 mg TA/ml, 1.81 mg GAE/ml, 787.17 µg TE/ml; and after concentration TA content of 0.62 mg TA/ml, 2.26 mg GAE/ml, 2471.77 µg TE/ml; and for purple corn dye powder were TA content of 0.37mg TA/ml, 0.81 mg GAE/ml, 1961.20 µg TE/ml, where degradation is observable due to exposure to high temperatures, but keeping a high ratios of these functional compounds which is very desirable in order to use the natural dyes as substitutes of artificial ones, and is a promissory source of functional compounds for increasing nutritional values into food products.