Bibliographic citations
Reátegui, K., (2023). Extractos vegetales antimicrobianos en tres bebidas a base de pulpas de frutas y Chía (Salvia hispánica L) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5620
Reátegui, K., Extractos vegetales antimicrobianos en tres bebidas a base de pulpas de frutas y Chía (Salvia hispánica L) []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/5620
@mastersthesis{renati/1115320,
title = "Extractos vegetales antimicrobianos en tres bebidas a base de pulpas de frutas y Chía (Salvia hispánica L)",
author = "Reátegui Ochoa, Kevin",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
Antimicrobial extracts can be used as natural preservatives to delay the deterioration of food due to the proliferation of microorganisms. Due to this, the objective was to select an antimicrobial extract and evaluate its effect on the microbiological stability of three beverages with fruit pulp (passion fruit, strawberry and blueberry) with chia seed. Therefore, three extracts were evaluated by antimicrobial sensitivity tests and the minimum dose of the best of them was selected; A decontaminating treatment for chia seed (irradiation and ozone) was selected to facilitate the action of the extract, and finally, the effect of the extract at two different doses (0.5 and 0.7%) on microbiological stability and acceptability was evaluated. Surviving microorganisms were identified as additional targets for future research. The results obtained showed that a dose of 16 mg/mL of ayrampo extract maintained the microbiological levels required by Digesa (Mesophiles <100 cfu/mL; Yeast <10 cfu/mL; coliforms <3 cfu/mL) for 60 days in beverages. of passion fruit and blueberry pulp with chia seeds and 50 days in drinks with strawberry pulp; The two doses did not significantly affect storage time, but the type of pulp did. Likewise, an irradiation dose of 4KGy is sufficient to eliminate yeasts, aerobic and sporulated mesophiles in chia seeds; the addition of the extract had a positive effect on the sensory aspect, including an increase to 1.6% and Lactobacillus spp, Bacillus coagulans, Acinetobacter calcoaceticus, Candida guilliermondii and Candida parapsilosis were identified as the main responsible for deterioration in the three beverages. It was concluded that the ayrampo extract is a natural alternative as a natural preservative in fruit pulp beverages with chia seeds.
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