Browsing by Author "Valencia Junca, Mayra Alejandra"
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Item Chitosan Beads Incorporated with Essential Oil of Thymus capitatus: Stability Studies on Red Tilapia Fillets(NLM (Medline), 2019-09-07) Valencia Junca, Mayra Alejandra; Valencia, Cesar; Flórez López, Edwin; Delgado-Ospina, Johannes; Zapata, Paula A.; Solano, Moisés; Grande Tovar, Carlos DavidRed Tilapia is one of the most consumed but perishable fish in the world. As a result, it requires preservation methods for safe consumption without affecting its organoleptic characteristics. Chitosan encapsulating essential oils have shown to be an excellent food conservation method. For that reason, we carried out the study of the protective effect on red Tilapia fillets with chitosan beads (CB) incorporated with Thymus capitatus (TCEO) essential oil at 500, 1000, and 2000 mg/L to assess the conservation of the fillets. The TCEO composition was characterized by gas chromatography-mass spectrometry (CG-MS). For the other side, CB was characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction spectroscopy (XRD), thermogravimetric analysis (TGA), and Scanning electron microscopy (SEM). The protective effect of the beads was tested against the Gram-positive and Gram-negative bacteria growth for four weeks. The results showed an inhibition effect in Gram-positive bacteria at higher TCEO concentration (1000 and 2000 mg/L). Besides that, the pH, total volatile basic nitrogen (T-BNV-N), color, and fillet texture were evaluated as quality attributes. The results suggested that the incorporation of the CB-TCEO allowed a higher contact of the active compounds with the food surface, which reflected more excellent stability. The quality attributes of the fillets were preserved for 26 days, suggesting its uses for the treatment for perishable food.Item Prolongación de la vida útil de la Tilapia roja (Oreochromis mossambicus) mediante esferas de quitosano incorporadas con aceite esencial de orégano de andaluz (Thymus capitatus)(Universidad Santiago de Cali, 2019) Valencia Junca, Mayra Alejandra; Flórez López, Edwin (Director)The Red Tilapia was introduced to Colombia 1982 by private producers and since that time is being produced at the artisanal and industrial level. The main places of production are the departments of Huila, Tolima, Antioquia, Santander, Meta and Valle del Cauca, which contribute approximately 75 percent of the production, which per hectare is approximately 30 to 50 tons / hectare. FAO 2006-2019. The department of Huila is the one that has the largest productive area in the country of tilapia, representing 19% (Ustate, 2010). As fish is one of the most consumed foods in the world, but also one of the most perishable, so it requires safe conservation methods for its consumption and for the environment, which do not affect its organoleptic properties. Among the most promising methods, is the use of essential oils encapsulated in polysaccharides such as chitosan, which are effective and safe for consumption. In this study, the protective effect on red tilapia fillets, of chitosan spheres incorporated with Thymus capitatus essential oil in different concentrations (500ppm to 2000ppm), the incorporation of the essential oil in a polymeric matrix was analyzed. allowed to maintain higher concentrations of the active compounds in contact with the surface of the food. The samples were stored in ziploc resealable bags and stored at +/- 4ºC. During the study, the pH, total volatile basic nitrogen (NBV-T), the texture and the color of the fillets were evaluated. The fillets were examined during four weeks, observing a positive effect on the inhibition of Gram positive bacteria, up to 500 mg L-1 of SCEO. The chemical characterization of the spheres was carried out using FTIR spectroscopy and its morphology was evidenced by scanning electron microscopy (SEM). The results obtained in the test of total volatile basic nitrogen (NBV-T) for T2 33,61 and T3 29,84 mg N / 100g, suggest that this treatment is effective and useful to prolong the shelf life of fillets up to 19 days, with a great projection for its application in the food industry