Efecto del calentamiento Óhmico sobre la inactivación microbiana y las propiedades físico-químico del extracto de Guayusa (llex guayusa)
Fecha
2017
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad de Guayaquil, Facultad de Ingeniería Química
Resumen
La guayusa (Ilex guayusa), es una planta medicinal presente en la región amazónica, la cual es conocida y utilizada por sus habitantes debido a sus propiedades curativas, además de ser un energizante natural, que ofrece múltiples beneficios en la parte física y mental. El desarrollo de una bebida a base de Guayusa, se ve limitada debido a que los tratamientos tradicionales de conservación, causan perdidas de ciertas propiedades físicas y químicas importantes en el alimento. En este trabajo se evaluó el efecto del calentamiento Óhmico, como método para conservar un extracto a base de Guayusa, a distintos tiempos (50, 110 y 140 segundos) y voltajes (15, 25 y 40 V). Se determinó que, a 40 V y 140 segundos, se obtiene una reducción de carga microbiana importante para coliformes, mesófilos, mohos y levaduras. Además, los análisis demuestran que sus propiedades físicas (densidad y conductividad eléctrica) y químicas (pH y acidez) se reducen de manera no significativa, mientras que la concentración de cafeína se redujo en un 40%. También, se analizó su aceptación organoléptica mediante la prueba de Tukey al 0.05% de probabilidad demostrando que su aceptación presenta diferencia significativa entre los demás tratamientos.
The ‘guayusa’, scientifically known as Ilex guayusa, is a medical plant that is present in the Amazonian region of Ecuador, it is known and use for the habitants of this region due to its curative properties, it is also a natural energizing that offers a lot of benefits as much as in the mental part and in the physical part. The development of an energy drink made of Guayusa suffers limitations because the traditional treatments of its conservation cause the loose of certain chemical and physical properties who are mainly important in this plant. This paper evaluated the effect produced for the ohmic heating as a method to conserve an extract based of Guayusa. The ohmic heating process was realized in distinct periods of time (50, 110 and 140 seconds), and with different charges of voltages (15, 25 and 40 volts). The research gave us as results that with a charge of 40 volts and in a time-lapse of 140 second it is possible to obtain an important reduce of the microbial load for microorganisms such as; coliform bacteria, mesophile, mold and yeast. The analyses demonstrated that its physical properties (density and electrical conductivity) and chemical properties (pH and acid value) experienced a no significant reduction; meanwhile the caffeine concentration suffered a reduction of 40% in his original values. It was also analyzed his organoleptic acceptance through the Tukey’s test with 0.05% of probability demonstrating that his acceptation present significant different between the other treatments.
The ‘guayusa’, scientifically known as Ilex guayusa, is a medical plant that is present in the Amazonian region of Ecuador, it is known and use for the habitants of this region due to its curative properties, it is also a natural energizing that offers a lot of benefits as much as in the mental part and in the physical part. The development of an energy drink made of Guayusa suffers limitations because the traditional treatments of its conservation cause the loose of certain chemical and physical properties who are mainly important in this plant. This paper evaluated the effect produced for the ohmic heating as a method to conserve an extract based of Guayusa. The ohmic heating process was realized in distinct periods of time (50, 110 and 140 seconds), and with different charges of voltages (15, 25 and 40 volts). The research gave us as results that with a charge of 40 volts and in a time-lapse of 140 second it is possible to obtain an important reduce of the microbial load for microorganisms such as; coliform bacteria, mesophile, mold and yeast. The analyses demonstrated that its physical properties (density and electrical conductivity) and chemical properties (pH and acid value) experienced a no significant reduction; meanwhile the caffeine concentration suffered a reduction of 40% in his original values. It was also analyzed his organoleptic acceptance through the Tukey’s test with 0.05% of probability demonstrating that his acceptation present significant different between the other treatments.
Descripción
Pdf
Palabras clave
Calentamiento Óhmico, Extracto de guayusa, Reducción de carga microbiana