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Browsing by Author "Restrepo Gallego, Mauricio"

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    Aplicación de las herramientas informáticas en el tratamiento de la información científica
    (Corporación Universitaria Lasallista, 2005) Restrepo Gallego, Mauricio
    By making a simple exercise of enzymatic kinetic analysis, we show the use of computer tools (Microsoft Excel in this case) for an agile and reliable treatment of the information in a scientific process. A theoretical presentation on this particular topic is made, and the procedure is shown step by step, in order to illustrate the desired results, without getting into scientific and programming schemes.
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    Composición de las oleorresinas de dos variedades de ají picante (habanero y tabasco) obtenidas mediante lixiviación con solventes orgánicos
    (Corporación Universitaria Lasallista, 2007) Restrepo Gallego, Mauricio; Llanos Ríos, Natalia; Fonseca Echeverri, Carlos Enrique
    Introduction. In the development of new processes and ingredients for food industry, extraction techniques allow us to obtain active principles from natural products, good for human consuming and strongly related to the tendency towards a healthier and free of contaminants feeding. Oleoresins from vegetables allow us to work with dye and aromatic components (as in the case of peppers, for which, extraction with organic solvents is a common practice that must be refined in such a way that only safe and apt for human consumption substances are used). Objective.To compare the composition of oleoresin from two kinds of chili pepper (Tabasco and habanero) extracted with two different solvents (hexane and ethyl acetate). Materials and methods. Dry material from both kinds of chili pepper were taken and submitted to extraction with two different organic solvents (hexane and ethyl acetate). The oleoresins that resulted from this procedure were concentrated to calculate their performance in extraction and then analyzed in a HPLC to determine their contents of capsaicin and dihydrocapsaicin. Results. We found that ethyl acetate is a better solvent than hexane; it shows a general percentage of extraction of 11.23% compared to a 7.14%. In the characterization with the HPLC we found acceptable concentrations of the pungent principles (capsaicine and dihydrocapsaicin), corresponding to the theoretical values in which habanero pepper represents a value between 150000 and 325000 Scoville units and the Tabasco, between 50000 and 10000 Scoville units. Conclusion. In an extraction process for chili peppers, a better extraction performance is obtained by using ethyl acetate as solvent and a better concentration of capsaicin and dihydrocapsaicin by using habanero chili pepper.
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    Identificación de factores que afectan la estabilidad de una bebida alcohólica tipo piña colada durante el almacenamiento
    (Corporación Universitaria Lasallista, 2006) Restrepo Gallego, Mauricio
    Introduction. The way of an alimentary product is presented is fundamental for the moment in which a costumer makes a purchase choice. For the products of the emulsion kind, the separation of phases must be prevented. Preparing this kind of product involves critic variables such as tank and agitator design, agitation speed and interaction between ingredients, among others. By request of a liquor company, we aim to identify the factors that could create a problem of phase separation during storage. Objective. To identify the variables and factors related to the stability of “Piña Colada” and the phenomenon of phase separation during storage. Materials and methods. Laboratory equipment was used to simulate the production conditions of the usually used facility, variables such as tank filling, shaking speed, interaction between ingredients and storage conditions (temperature indoords, outdoors low and high temperatures) were manipulated. Results. The deterioration rate of the product was determined, finding that the storaging conditions are critical and it is recommended that the tank must be used at its maximum capacity, with an agitation speed of 1730 rpm, dosifying the ingredients directly, with either pumping up or recirculation. Conclusion. Storaging conditions and the combination of agitation speed and filling level of the tank, are fundamental conditions for the product´s stability.
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    Oleorresinas de capsicum en la industria alimentaria
    (Corporación Universitaria Lasallista, 2006) Restrepo Gallego, Mauricio
    The use of oleoresins in industries shows the possibility of adding aromatization and pigmentation principles in the case of the pepper species or chili, which belong to the capsicum genre. There are a number of experiences in which several techniques and substracts to obtain such concentrates. A revision of the existing experiences is made, concerning the acquisition of capsicum oleoresins and their application in the field of food, among other industries.
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    Producción más Limpia en la Industria Alimentaria
    (Corporación Universitaria Lasallista, 2006) Restrepo Gallego, Mauricio
    Food industry, with its diverse segments, generates a lot of waste and has a big consumption of water. The principles of cleaner production have many applications in food industries. In fact, these principles are needed to ensure quality and productivity. In this article a description of the environmental effects of that industry is presented, then some strategies for development of cleaner production programs are exposed and, finally, there are two successful examples that show specific ways to achieve effective results.
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    Propiedades tecno-funcionales del bagazo de malta (BSG) obtenido del proceso de elaboración de cerveza
    (Unilasallista Corporación Universitaria, 2023) Ortiz Guerra, Julián David; Restrepo Gallego, Mauricio
    El propósito de este trabajo se concentra en las propiedades tecnológicas y funcionales del bagazo de la malta (Brewers´ Spent Grain - BSG) resultante del proceso de elaboración de cerveza, el cual se considera un subproducto de descarte o de uso para alimentación animal de manera directa. Para esto se llevó a cabo la búsqueda, clasificación y revisión de material bibliográfico de carácter científico proveniente de bases de datos. Toda producción de alimentos y bebidas está asociada a la generación de residuos que tienen un alto impacto en el entorno. Son diversos los esfuerzos que se hacen para encontrar alternativas de descarte más amigables con el entorno o el diseño de nuevos productos que lo aprovechen desde su potencial tecnológico y/o funcional.
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    Sinergia entre edulcorantes no calóricos y el ácido fumárico
    (Corporación Universitaria Lasallista, 2004) Restrepo Gallego, Mauricio
    Given the great demand of sugar-free products it is necessary to find new applications for traditional products and additives. This is the case of the fumaric acid, for which a sweetener or sweeteners mixture that grants a good level of synergy in products like powder beverages is being searched. The current investigations suggest that the encapsulation process is the best alternative to achieve a good balance between acidulants and sweeteners, taking advantage of their physicochemical and sensorial qualities.
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    Sustitución de colorantes en alimentos
    (Corporación Universitaria Lasallista, 2007) Restrepo Gallego, Mauricio
    Functional foods are the newest tendency in production and market development. Among them, those with antioxidant properties have a very important position. This, along with the fact that we need to find substitutes for some potentially toxic or allergenic ingredients, compels us to keep looking for natural products. In the case of colorants, betacarothene gathers two important characteristics: It is a powerful antioxidant and also has a coloring power from red to yellow. It is proposed to replace the synthetic colorant tartrazine with another synthetic but that imitates the natural, the bcarothene, evaluating its stability and coloring capability, and also its potential functional properties.
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    Sustitución de tartrazina por betacaroteno en la elaboración de bebidas no alcohólicas
    (Corporación Universitaria Lasallista, 2006) Restrepo Gallego, Mauricio; Acosta Otálvaro, Elly Vanesa; Ocampo Peláez, Juan Camilo; Morales Monsalve, Cristian
    Introduction. Colorants, as alimentary additives are currently under observation because their possible effects on the consumer’s health. Therefore, studies are being made in order to substitute artificial dyes for others with a natural origin. Among these, tartrazine is one of the few aditives that must be declared out of the list because of its possible allergenic effects. As an alternative of substitution, we have beta carotene, because of its natural origin and its anti oxidant properties. Objective. To evaluate the feasibility of replacing tartrazine with beta carotene as yellow dye to elaborate a not alcoholic beverage. Material sand methods. The work was made with tartrazine and commercial beta carotene and calibration curves were made by the use of UVvisible spectrophotometry for both dyes. Then, a follow up of the compounds´ stability was made under different environmental conditions in order to determine their degradation. Finally, a sensitivity evaluation of the product was made to identify possible adverse effects on the taste of the beverage. Results. Under extreme environmental conditions (sudden temperature changes and direct sunlight) tartrazine is more resistant than beta carotene. Nevertheless, under normal storage conditions (interior, refrigeration boxes) both dyes show an adequate stability. The sensitivity evaluation resulted in a 64% preference of those evaluated for the product with beta carotene because of its more natural appearance and better texture and taste. Conclusion. Betacarotene can be used as a substitute for tartrazine in the fabrication of not alcoholic beverages, but storage conditions must be adequate.