Browsing by Author "Cano Salazar, J. A."
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Item Efecto del pH y la temperatura en la hidrólisis enzimática de subproductos de la industria bovina(Corporación Universitaria Lasallista, 2012) Salazar Posada, C.; López Padilla, A.; Cano Salazar, J. A.Introduction. Given the great amount of waste generated by cattle industries in Colombia, and its high content of protein, a study to establish an alternative to use such waste was proposed, aiming to provide added values and alleviate the environmental load. Objective. Evaluating the effects of pH and temperature on the enzymatic hydrolysis conditions of beef bones. Materials and methods. To develop the research work, arotatable central composite design (RCCD) was used, and 10 experiments were obtained for every enzyme commercially available - Alcalase 2,4 L FG and Flavourzyme ®. Results. Temperature has a significant effect (p=0,0065) on the degree of hydrolysis of the Alcalse enzyme, reaching its highest hydrolysis degree (8.21%) at 55°C and pH=5.79, while in the case of Flavourzyme a significant effect of the pH was found (p=0,0157) reaching a hydrolysys degree of 20.23% at 45°C and pH=6,50. Conclusion. It is possible to obtain added value products, such as the enzymatic hydrolyzed ones, from by-products generated by bovine industries, with a wide industrial projection.Item Efectos del empacado en atmósferas modificadas para la conservación de arepa de maíz(Corporación Universitaria Lasallista, Editorial Lasallista, 2012) Restrepo Flórez, C. E.; Montes Álvarez, Julio; Gómez Álvarez, L. M.; Cano Salazar, J. A.In Colombia corn arepas are an eth-nic type of food and a basic product of the food basket. One of the main inconvenients associated to their conservation is their deterioration by molds and yeast, which limits the product ́s life to five days. There is a lack of knowledge concerning the impor-tance of managing the cold chain, and therefore it is not being properly applied in the arepa ́s commer-cialization. Objective. Evaluating the following as-pects: combined conservation systems by the use of gas mixtures (100% CO2 , 40% CO2 /60% N2 and vacuum), Packaging structures of intermediate and high barrier, to gases, Temperature control in stora-ge, aiming to increase the arepa ́s life for its national and international commercialization. Methodology.Microbiological, sensorial and physical-chem analysis were performed in order to determine the life of the product, according to NTC 5372 regula-tion, during 65 days, evaluating the arepa ́s stability at room temperature, refrigerated and under fluc-tuating conditions, mixing room temperature and refrigeration. The experimental design consisted of the evaluation of the effect of the three storage conditions combined with two packaging structu-res: high barrier (PET/LDPE/EVOH/LDPE top and BOPA/EVOH/BOPA/LDPE bottom in 150 microns) and intermediate (PET/LDPE/EVOH/LDPE top and BOPA/EVOH/BOPA/LDPE bottom in 130 microns) packaging gases (100% CO2,40% CO2 /60% N2 and Vacuum). Results. The 100% CO2 combination –intermediate barrier- kept the microbiological and sensorial characteristics during 9 days at room temperature (25°C ± 2°C), 28 days under fluctua-ting conditions and 5 days refrigerated (5°C ± 2°C), thus increasing the arepa ́s stability an 80% when stored at room temperature, and 100% in refrige-ration. Conclusion. The evaluation of the different treatments used to conserve corn arepas permitted to establish that treatment number three, in which a 100% CO2 atmosphere and an intermediate barrier package were used, conserved the quality characte-ristics of the product for a longer time.Item Evaluación del proceso de extracción de aceite de aguacate hass (Persea americana Mill) utilizando tratamiento enzimático(Corporación Universitaria Lasallista, 2012) Buelvas Salgado, Gustavo Andrés; Patiño Gómez, J. H.; Cano Salazar, J. A.Introduction. Avocado oil is rich in vitamins A, B, C and E, and is mainly composed by monounsaturated fat acids, which effectively reduce cholesterol levels in blood, thus helping to prevent cardiovascular diseases. Objective. Evaluating the performance of Hass avocado (Persea americana Mill) oil extraction in E3-M (mature) from the East of Antioquia, by the use of commercial enzymatic complexes. Materials and methods. To develop this research work, a physical-chemical characterization was performed, determining the pertinent maturity state to extract the oil. The enzymatic extraction was performed with three enzymatic complexes, Pectinex Novozym nd Ultrazym, and three enzyme concentration levels (150, 200 and 250 mL/t. of mixture) to evaluate the quantity of extracted oil. Results. The best performance was achieved with the pectinex enzyme, in a concentration of 200 ml of enzima/t, mixture in which an oil extraction performance of 60% was obtained in the E3-M maturity state (mature). Conclusion. The treatment with enzymatic complexes is a feasible alternative to extract the oil, because it is possible to degrade the galacturonic acid chains and free the oil contained in the idioblasts of the Hass avocado´s (Persea american Mill) mesocarp.Item Obtención del complejo ciclodextrina-curcumina y su uso como reemplazante de tartrazina(Corporación Universitaria Lasallista, 2012) Alzate Ceballos, J. A.; López Padilla, A.; Caicedo, J. A.; Cano Salazar, J. A.Introduction. Curcumin is the main colorant that can be found in the Curcuma longa´s rhizome, in which there are also small quantities of other compounds insoluble in water, so its use in a pure state is not ideal. Curcumin is used, principally, dissolved with a mixture of alimentary degree solvents that allow its emulsification. This way, the product has a 4 – 10% of curcumin content, miscible in water. Other forms of commercialization are also known, including the suspension in vegetable oil and dispersion of this colorant in starch. It has also been demonstrated that cyclodextrin (CD) can be used as a solubilizing agent for hydrophobic volatile oils. It is formed by a hydrophilic external surface and an internal hydrophobic cavity, which provides a capacity to form inclusion complexes with a variety of guests. These characteristics suggest that CD can be used to increase the solubility of hydrophobic and insoluble curcumin in water. Additionally, microencapsulation protects curcumin against destructive changes and allows it to flow freely when presented as powder. In this study, βCD and CD were evaluated as encapsulation agents for curcumin. Objective. Obtaining the cyclodextrin-curcumine complex as a substitute of tartrazine. Materials and methods. To develop this research work, 3 experiments were performed: In experiment 1 the effect of the concentration and of the type of solvent on the curcumin´s absorption was studied for different solvents; water, ethanol, acetone, hexane, propylene glycol, ethyl lactate and ethylene glycol. Aqueous solutions were prepared in %v/v at 20%, 50%, 80%, 90% for each of the aforementioned solvents. The final concentration of the curcumin colorant was taken to 0.005%. In experiment 2 the association and the stoichiometric ratio between curcumin and two cyclodextrins, β-ciclodextrina (β-CD) and γ-ciclodextrina (γ- CD), were determined. Two cyclodextrin solutions in the rank 0 – 0.02M,were used for that, plus a constant curcumin concentration of 0.001M, by means of agitation and heating at 50°C during 48 hours. In experiment 3, independent solutions of both cyclodextrins were prepared in the presence of curcumin and the physical mixture and the coprecipitation methods were used to obtain the curcumin-cyclodextrin complex. A subsequent Differential Scanning Calorimetry analysis (DSC) was performed to corroborate the formation of the complex. Results. The results demonstrate that the maximum absorbance of the curcumine takes place at a 425nm wavelength in the presence of a solution of ethanol:water at 20% (v/v). On the other hand, β-cyclodextrin (β-CD) reacts with curcumin to form a host-guest complex 1:1 with an apparent formation constant of 5,00x102 mol/L. The γ-cyclodextrin (γ-CD) reacts with curcumin to form a host-guest complex 1:1 with an apparent formation constant of 7,51x103 mol/L. The complex is obtained at a laboratory level with best results by the use of the coprecipitation method, with 85% of performance for γ-CD, and 69% for β-CD, so the most adequate cyclodextrin is γCD. Conclusions. Curcumin forms inclusion complexes with βCD and γCD in solution. The solubility of curcumin in the presence of βCD and γCD has demonstrated a higher effectiveness in the second one. The association of both cyclodextrins is 1:1, a fact that indicates that it is stronger with γCD due to its structure (8 units of glucose). The DSC analysis demonstrates that the inclusion complexes by physical mixture and by coprecipitation were formed. Nonetheless, for solubility effects, coprecipitation is more recommended because there is a prehydration.