Browsing by Author "Huayta Socantaype, Fredy Vicente"
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Item 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 VicenteLa 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.Item 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 VicenteThe 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.Item Supercritical carbon dioxide extraction of Vitis Vinifera Malbec seeds oil: Kinetic modelling and solubility evaluation(LACCEI Inc., 2020-07) Obregon Tinoco, Henry Alcibiades; Huayta Socantaype, Fredy Vicente; Cardenas Toro, Fiorella Patricia; Chuquilin Goicochea, Roberto CarlosExperimental and modeling investigations of supercritical fluid CO2 extraction (SC-CO2) of Malbec grape seed oil (SUM) were performed at 200 and 400 bar, 40 and 60◦C with a CO2 flow rate of 0.26 kg/h. The model of broken and intact cells developed by Sovová adequately described SC-CO2 processes (AARD% 0.88 -1.064). It was demonstrated that the extraction of type A was the most suited to apply. The solubility of SUM in SC-CO2 was estimated and modeled by the Chrastil model (AARD% 1.16 - 2.085). The highest value of the oil solubility was obtained at 400 bar and 60◦C. SUM extracted by SC-CO2 was found high quality, and rich of linoleic and oleic acid.Item Use of waste from the processing of Sanky pulp (Corryocactus brevistylus) to obtain a food additive.(LACCEI Inc., 2018-09) Alvarez-Yanamango, Erick George; Vietti-Guzman, Fredy Franco; Huayta Socantaype, Fredy VicenteThe objective of the research was to develop a process to obtain powdered mucilage from waste or residues generated after the mechanical separation of juice or pulp from the Sanky fruit. The residue was exposed to an aqueous-alkaline extraction process, evaluating the effect of time, temperature and pH on the viscosity of the extract obtained. Subsequently, the viscous extract was dryed by atomization, using 5-10% w/v maltodextrin DE10 as encapsulant; which allowed obtaining a powder additive with rheological properties similar to gum arabic, commonly used as a stabilizer and processing aid in the food and pharmaceutical industry.