Ciencia e Ingeniería en Alimentos y Biotecnología

Browse

Now showing 1 - 1 of 1

Extracción de capsaicina y evaluación de su actividad antimicorbiana frente a: Aspergillus niger, Bacillus cereus, Clostridium perfringens, Escherichia coli, Pseudomonas aeruginosa
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2017-04) Chipantiza Quinatoa, Hernán Patricio; Dugarte Jiménez, Nahir Yerely
The purpose of this research was to optimize the process of extracting capsaicin (Oleoresin) from two different chilli by the continuous extraction method using a soxhlet extraction equipment modifying the number of discharges and the concentration temperature in the rotavapor. The number of discharges and the optical temperature for the variety of capsicum peppers was 3 and 40 C ° respectively, while for the variety of chilli peppers (frutescems) it was 2 and 40 C °. The ability of inhibition of the extracts obtained was evaluated in the pure state as incorporated into a chitosan polymer matrix in the resolution, film and microencapsulated film to preserve and mask the pepper extract. The antimicrobial activity was higher in Gram - (Escherichia.coli, Pseudomonas aeruginosa) in both the filmogenic and microencapsulated solutions. The formation of smaller halos in Gram + (Bacillus cereus, Clostridium perfringens) was observed and in fungi no halos of inhibition were formed.