Browsing by Author "Rubio Ibarra, Diego Javier"

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    Estudio preliminar de la estabilidad en tiempo real del suplemento alimenticio Fakulti Uro Health
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-09) Rubio Ibarra, Diego Javier; López Hernández, Orestes Darío
    Stability is an important factor to assess quality in a food product. The stability of its components and characteristics is affected by the exposure to environmental factors and external agents. Because of this, keeping stable parameters of quality is key, especially when products are intended for human consumption. The determination of a food product stability is important, not only from a quality standpoint, but also to stablish economical and logistical strategies for production, storage, and distribution. Real time stability of the food supplement Fakulti Uro Health was evaluated, this product is made of microencapsulated mortiño (Vaccinium floribundum Kunth) extract that contains a high level of anthocyanins. Eight lots were analyzed, with shelf times of up to 40 months. Total anthocyanin content was determined using pH-differential method and its degradation fitted a first-order kinetics model. a half-life time of 148 months was obtained. Stability of pH, moisture content and water activity were determined, and estimated shelf lives were extrapolated from regression models. For water activity calculation, the sorption isotherm curve was determined, which fitted the GAB model. No microbiological activity was found, and organoleptic characteristics remained within quality parameters in all tested samples. Finally, a shelf life of 39 months was proposed according to ACCSQ-PPWG protocol.