Bibliographic citations
Cerrón, F., (2024). Nanoencapsulación del aceite esencial de chincho (Tagetes elliptica Sm.) en la estabilidad fisicoquímica de la carne de alpaca marinada [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6232
Cerrón, F., Nanoencapsulación del aceite esencial de chincho (Tagetes elliptica Sm.) en la estabilidad fisicoquímica de la carne de alpaca marinada []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6232
@phdthesis{renati/1113551,
title = "Nanoencapsulación del aceite esencial de chincho (Tagetes elliptica Sm.) en la estabilidad fisicoquímica de la carne de alpaca marinada",
author = "Cerrón Mercado, Francis Gladys",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
The objective of this research was to characterize and nanoencapsulate the Tagetes elliptica Sm. Chincho essential oil - CEO and evaluate its marinade stability in alpaca meat fillets. The CEO was extracted from the leaves and the mixture of leaves and stem of chincho and analyzed for its chemical composition, antioxidant and antimicrobial activity. The nanoencapsulation of CEO was optimized using the ionic gelation method with a Box-Behnken design (BBD). The oil from the leaves and the mixture of leaves with steams of chincho presented antioxidant activity for the assays (ABTS, DPPH, FRAP, FIC and Rancimat) and evidenced antimicrobial activity against: Staphylococcus aureus, Salmonella infantis and Escherichia coli. Twenty-seven compoundswere identified in the CEO, with the major component being cis-tagetenone 37.27 percent. BBD determined that the optimal conditions for CEO nanoparticles are: pH= 4.4, Chitosan: CEO mass ratio of 1:0.7 and Chitosan: Sodium Tripolyphosphate mass ratio of 1:0.46. The CEO nanoparticles had uniform shapes, showed an encapsulation efficiency and loading capacity of 52.64 percent and 11.56 percent with a diameter of 458.5 nm. In vitro CEO release studies reached levels of 18.80 percent (pH = 7) and 22.54 percent (pH = 3) for 6 h, the CEO nanoparticles showed antimicrobial activity and the incorporation of the coating maintained the pH and color stability of alpaca meat for 13 days under refrigeration. In conclusion, CEO showed antioxidant and antimicrobial activity, was successfully encapsulated with chitosan nanoparticles and maintained the physicochemical stability of alpaca meat. Therefore, these results could be a technologically viable alternative to synthetic antioxidants and antimicrobial agents used in thefood and gastronomic industry.
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