Tesis - Ingeniería en Agroindustrias

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    Evaluación del efecto de la adición de un microencapsulado de orégano (origanum vulgare l.) en el retardo de la oxidación lipídica en un queso crema durante su almacenamiento acelerado.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Jara Puentestar, Emily Anied; Fernández Paredes, Manuel Enrique
    The current research purpose is to evaluate the addition a oregano (Origanum Vulgare L.) microencapsulated in a cream cheese, which was established three samples: a base as a control sample (MT-0%), and two with minimum and maximum doses of the microencapsulated concentration (M1-0.05% and M2-0.1%). Since the cream cheese nature is susceptible to lipid oxidation; it was analyzed the delay this process by means characterizing through the peroxide and acidity index, assessed for 21 days under accelerated storage at three different temperatures (25, 35 and 45 ºC). The results showed an increase in the indicators values in all treatments; at 25 ºC, the control sample (MT) started with a peroxide index (PI) of 1.47 𝑚𝑒𝑞𝑂2/𝑘𝑔 and reached 4.33 𝑚𝑒𝑞𝑂2/𝑘𝑔, while the sample M1 (0.05%) increased from 0.87 to 2.27 𝑚𝑒𝑞𝑂2/𝑘𝑔 and the sample M2 (0.1%) varied from 0.47 to 1.80 𝑚𝑒𝑞𝑂2/𝑘𝑔. At 35 °C, the IP in MT arrived 5.93 𝑚𝑒𝑞𝑂2/𝑘𝑔, in M1 to 2.33 𝑚𝑒𝑞𝑂2/𝑘𝑔, and in M2 to 1.53 𝑚𝑒𝑞𝑂2/𝑘𝑔. Finally, at 45 °C, MT reached 6.87 𝑚𝑒𝑞𝑂2/𝑘𝑔, M1 3.00 𝑚𝑒𝑞𝑂2/𝑘𝑔, and M2 2.47 𝑚𝑒𝑞𝑂2/𝑘𝑔. Regarding the acidity index, at 25 °C, MT increased from 0.74% to 1.65% m/m from lactic acid, M1 from 0.65% to 1.33% m/m, and M2 from 0.64% to 1.27% m/m. At 35ºC storage, MT finished at 1.69% m/m, M1 at 1.38% m/m, and M2 at 1.32% m/m. At 45ºC, MT finished at 1.74% m/m, M1 at 1.56% m/m, and M2 at 1.46% m/m. Cream cheese shelf-life analysis, it based on a food degradation kinetics model, it revealed, what the most effective treatment was sample M2 (0.1% microencapsulation), which showed superior antioxidant action, estimating a shelf life 50 days, extending to approximately two months. Finally, it was carried out a production cost analysis for the microencapsulated oregano treatment, being $3.31 for 250 grams of product, what offers a competitive advantage in product durability terms and quality.