Browsing by Author "Robles Maila, Antony Josue"

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    Determinación de la osmolalidad en jugos de frutas de consumo frecuente en el Ecuador para la formulación de bebidas isotónicas.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Palomo Allauca, Edison Alexander; Robles Maila, Antony Josue; Molina Borja Franklin Antonio
    Osmolality was determined in fruit juices frequently consumed in Ecuador, given the scarcity of specific information on this parameter in national fruit juices; this study seeks to fill this gap, providing data for the development of effective isotonic beverages for rehydration, which provide natural alternatives to commercial options that often contain high levels of artificial sugars and chemical additives used in the food industry. The main approach was collecting and analyzing samples of 43 types of fruit juices and 12 isotonic beverages widely consumed in Ecuador. Through an experimental design of Pearson correlation and linear regression, in the quantitative approach of descriptive scope, physicochemical properties such as pH, ° Brix, acidity, and osmolality were analyzed, evaluating the correlations between these parameters to identify the most suitable juices for the formulation of isotonic beverages. The results revealed an osmolality of 580 mmol/kg to 593 mmol/kg in orange (Citrus sinensis “Valencia”) belonging to the Coastal Region, with an osmolality of 387 mmol/kg in blackberry (Rubus fruticosus L.) and 350 mmol/kg in strawberry (Fragaria x ananassa Duch.). Belonging to the Mountain Region, mandarin (Citrus reticulata) presented an osmolality of 430 mmol/kg in the Amazon region, the osmolality of the juices, from a minimum of 202 mmol/kg in guava (Psidium guajava) to a maximum of 1035 mmol/kg in green grape (Vitis vinifera), In addition, a significant correlation was observed between osmolality and sugar content (° Brix) in both fruit juices and energy drinks, indicating the relevance of this parameter in the formulation of isotonic beverages. This research provides information on optimizing isotonic beverages in programming the “optimal formulation of standardized isotonic beverages by linear programming from natural juices.”