Journal of Engineering and Technology
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Browsing Journal of Engineering and Technology by Subject "Antioxidantes"
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Item Nueva fuente de antioxidantes para el control de pardeamiento enzimático: una alternativa para la reducción de pérdidas en poscosecha de frutas(Corporación Universitaria Lasallista, 2013) Álzate Tamayo, Luz María; Arteaga González, Diana María; Guerrero Eraso, Carlos Arturo; Rojano, Benjamín Alberto.Fresh fruits and vegetables have had an increase of their demand during the last decade, because there is evidence of the correlation bewteen their consumption and lower risks of chronic and degenerative diseases. Besides, there is a similar trend to consume such food in minimally processed ways(Dudley, Das, Mukherjee & Das, 2009). On the other hand, there is a constant deterioration suffered by fresh fruits and vegetables due to changes, reactions or decomposition that degrade their color, texture and taste. Enzymatic browning reactions are one of the main causes of the deterioration of these natural products and are crucial to define their quality and economic value (Wootton-Beard, Moran & Ryan). Keeping in mind the inerest of contributing to the solution of the commercialization of healthy and minimally transformed fruits, this research work appears to study the anioxidant properties of the peel, the seed and the pulp of the carob and its application on fruits susceptible to such reactions, as the third phase of a research work about the obtainment of natural conservants from this native plant. The objective was to evaluate the antioxidant capacity of carob (Hymenaea courbaril Linneaus) on fruits susceptible to enzymatic browning. The study, particularly, starts with a physical-chemical characterization of the peel, the seed and the pulp of the carob. Then, the content of phenols and their antioxidant capacity are analyzed by the use of the Oxygen Radical Absorbance Capacity –ORAC– method in order to, finally, study their application on apples and bananas as reference fruits that suffer from enzymatic browning, by analyzing the browning rates and the change of the normal color. By means of the ANOVA analysis, a statistically significant difference (p < 0,05) between the four variables could be identified (ascorbic acid, seed, pulp and peel) and a high inhibition power before enzymatic browning was demonstrated in the two fruits anayzed. The inhibition was more effective by the use of the carob´s seed in bananas, and by the use of the pulp in apples.Item Oxidación lipídica y antioxidantes naturales en derivados cárnicos(Corporación Universitaria Lasallista, 2013) Isaza Maya, Yeni Lorena; Restrepo Molina, Diego Alonso; López Vargas, Jairo HumbertoOne of the main causes of damage in meat and meat products is lipid oxidation, due to their content in polyunsaturated fatty acids (PUFA), which make them susceptible to oxidative reactions. This reactions produce quality defects showed by deteriorative changes in flavor, color, texture, nutritive content, and maybe toxic compounds production. Antioxidant compounds application is one of the possibilities to inhibit or to minimize oxidation process and their negative effects on meat and meat products. This article has as main objective to review the mechanisms and effects of lipid oxidation in meat products as well as the application of natural antioxidants in its inhibition.