Diego Mejía

Inactivación Térmica de Pectinmetilesterasa en Jugo de Uchuva (Physalis peruviana L.)

Se analiza la posibilidad de procesamiento industrial de la uchuva (Physalis peruviana L.). Para ello se estudio el efecto de la pasteurizacion sobre la reduccion en la actividad de la pectinmetilesterasa y sobre las caracteristicas sensoriales del jugo de uchuva. Se aplicaron dos disenos experimentales para el proceso termico: el primero con temperaturas entre 60 y 90 °C y tiempos de exposicion entre 20 y 60 s y el segundo con temperaturas entre 70 y 80 °C y tiempos entre 10 y 30 s. El jugo fue pasteurizado en tubos capilares para micro hematocrito. La actividad enzimatica residual fue evaluada mediante espectrofotometria UV-VIS a 620 nm. Las propiedades sensoriales (acidez, color, olor y sabor), se avaluaron mediante panel entrenado (n=15). Como resultado, el punto optimo de pasteurizacion se encontro a una temperatura de 80 °C por 10 s con una actividad enzimatica residual del 9,32%. Con estos tratamientos termicos no se apreciaron cambios sensoriales significativos (P>0.05) entre el jugo pasteurizado y el jugo natural.

Procesamiento de Arvejas (Pisum sativum L.). Parte 5: Desarrollo de un Recubrimiento para la Conservación de Arveja (Pisum sativum L.)

espanolSe evaluo la viabilidad del uso de un recubrimiento para la conservacion de arveja (Pisum sativum L.) variedad Andina en grano. El proceso comprendio una primera etapa de optimizacion de la formulacion que estudio la proporcion de almidon de yuca y de cera de laurel, las materias primas empleadas en la elaboracion del recubrimiento. Con el fin de optimizar la formulacion, se uso un diseno factorial 32 aleatorizado por bloques basado en la perdida de peso como variable respuesta, por medio del programa estadistico Statgraphics Centurion XVI.II. La ultima etapa correspondio a la evaluacion del efecto del recubrimiento obtenido, sobre la intensidad respiratoria, perdida de peso, indice de color y firmeza de esta leguminosa. Para ello se uso un arreglo completamente al azar por comparacion de medias de la prueba de Tukey (95 % de confiabilidad). Las muestras recubiertas presentaron una reduccion en la perdida de peso (28 %) y en el indice de respiracion (20 %) con respecto a muestras testigo, conservando el color, y sin efecto significativo sobre la firmeza del grano. EnglishThe feasibility of using and edible coating for the conservation of pea grains (Pisum sativum L.) Andina cultivar. The process involved a fist stage of optimization of the formulation that assessed the proportion of both cassava starch and laurel wax the raw materials used in the elaboration of the coating. To optimize the formulation a factorial design 32 randomized by blocks based on the weight loss as response variable was used, employing the statistical program Statgraphics Centurion XVI.II. The last stage corresponded to the evaluation of the effect of the coating on the respiratory rate, weight loss, color index and firmness of the legume. For this reason, a completely randomized design by a comparison means of Tukey test (95% confidence) was used. The coated samples showed a reduction in the weight (28%) and in the respiration rate (20%) compared to the control samples, preserving the color and without a significant effect on the grain firmness.

Cinética de Inactivación Térmica de la Enzima Pectinmetilesterasa en Zumo de Tomate de Árbol (Solanum betaceum Cav.)

espanolSe determino la cinetica de inactivacion termica de pectinmetilesterasa (PME; EC3.1.1.11) en zumo de tomate de arbol (Solanum betaceum Cav.). Se evaluo el comportamiento de la enzima a temperaturas entre 50 y 80 °C y tiempos entre 5 y 60 s. La actividad enzimatica residual (AR) se midio por espectrofotometria. Se determino el contenido de carotenoides totales a temperaturas-tiempos con AR ≤ 10%. La cinetica se estudio bajo modelo de primer orden bifasico. Las constantes KR calculadas fueron: 0.077 min-1 a 50 °C, 0.623 min-1 a 60 °C, 15.34 min-1 a 70 °C, y 19.88 min-1 a 80 °C. Las constante KL fueron 0.778 min-1 a 50°C y 2.783 min-1 a 60 °C La representacion de Arrhenius dio para EaR un valor de 189.6 kJ/mol. No se encontro diferencia significativa para contenido de carotenoides totales a 70 y 80 °C x 10 y 7 s. Se concluye que a temperaturas ≥ 70 °C x 10 s se obtiene AR ≤ 10%, evidenciando perdidas de carotenoides del orden del 11.2%. EnglishThe kinetics of thermal inactivation of pectinmethylesterase (PME; EC3.1.1.11) was performed on tree tomato juice (Solanum betaceum Cav.). The behavior of the enzyme at temperatures between 50 and 80 ° C and times between 5 and 60 s was evaluated. The residual enzyme activity (AR) was measured by spectrophotometry. The content of total carotenoids (CT) at temperatures-time AR ≤ 10% was determined. The kinetics was studied under a two-phase model of first order. The calculated constants KR were 0.077 min-1 at 50 °C, 0.623 min-1 at 60 °C, 15.34 min-1 at 70 °C, y 19.88 min-1 at 80 °C. The constants KL were 0.778 min-1 at 50°C y 2.783 min-1 at 60 °C. Arrhenius representation yielded a value of 189.6 kJ/mol for EaR. No significant difference in total carotenoids was found at 70 and 80 °C x 10 and 7 s. It is conclude that AR ≤ 10% are obtained at temperatures ≥ 70 ° C * 10 s, showing losses of carotenoids of the order of 11.2%.

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The aim of this research was to obtain an analysis protocol of the enzymatic activity of Peroxidase (POD) in tree tomato pulp ( Solanum betaceum Cav.). Variables were evaluated in the extraction process as the percentage of pulp (PP), of 20 to 50% and the centrifugation time (CT) of 10 to 30 min, while in the measurement was varied extract volume (EV) of 30 to 90 L. It was used an experimental central composite design 23 more star points and center points with response surface methodology replicated twice for a total of 32 experimental units. For optimization, the highest enzyme activity is presented using a PP of 60%, a CT of 34 min and a VE of 110 µ l.

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The aim of this research was to obtain an analysis protocol of the enzymatic activity of Peroxidase (POD) in tree tomato pulp ( Solanum betaceum Cav.). Variables were evaluated in the extraction process as the percentage of pulp (PP), of 20 to 50% and the centrifugation time (CT) of 10 to 30 min, while in the measurement was varied extract volume (EV) of 30 to 90 L. It was used an experimental central composite design 23 more star points and center points with response surface methodology replicated twice for a total of 32 experimental units. For optimization, the highest enzyme activity is presented using a PP of 60%, a CT of 34 min and a VE of 110 µ l.

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The aim of this research was to obtain an analysis protocol of the enzymatic activity of Peroxidase (POD) in tree tomato pulp ( Solanum betaceum Cav.). Variables were evaluated in the extraction process as the percentage of pulp (PP), of 20 to 50% and the centrifugation time (CT) of 10 to 30 min, while in the measurement was varied extract volume (EV) of 30 to 90 L. It was used an experimental central composite design 23 more star points and center points with response surface methodology replicated twice for a total of 32 experimental units. For optimization, the highest enzyme activity is presented using a PP of 60%, a CT of 34 min and a VE of 110 µ l.

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The aim of this research was to obtain an analysis protocol of the enzymatic activity of Peroxidase (POD) in tree tomato pulp ( Solanum betaceum Cav.). Variables were evaluated in the extraction process as the percentage of pulp (PP), of 20 to 50% and the centrifugation time (CT) of 10 to 30 min, while in the measurement was varied extract volume (EV) of 30 to 90 L. It was used an experimental central composite design 23 more star points and center points with response surface methodology replicated twice for a total of 32 experimental units. For optimization, the highest enzyme activity is presented using a PP of 60%, a CT of 34 min and a VE of 110 µ l.

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The aim of this research was to obtain an analysis protocol of the enzymatic activity of Peroxidase (POD) in tree tomato pulp ( Solanum betaceum Cav.). Variables were evaluated in the extraction process as the percentage of pulp (PP), of 20 to 50% and the centrifugation time (CT) of 10 to 30 min, while in the measurement was varied extract volume (EV) of 30 to 90 L. It was used an experimental central composite design 23 more star points and center points with response surface methodology replicated twice for a total of 32 experimental units. For optimization, the highest enzyme activity is presented using a PP of 60%, a CT of 34 min and a VE of 110 µ l.

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The aim of this research was to obtain an analysis protocol of the enzymatic activity of Peroxidase (POD) in tree tomato pulp ( Solanum betaceum Cav.). Variables were evaluated in the extraction process as the percentage of pulp (PP), of 20 to 50% and the centrifugation time (CT) of 10 to 30 min, while in the measurement was varied extract volume (EV) of 30 to 90 L. It was used an experimental central composite design 23 more star points and center points with response surface methodology replicated twice for a total of 32 experimental units. For optimization, the highest enzyme activity is presented using a PP of 60%, a CT of 34 min and a VE of 110 µ l.

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The aim of this research was to obtain an analysis protocol of the enzymatic activity of Peroxidase (POD) in tree tomato pulp ( Solanum betaceum Cav.). Variables were evaluated in the extraction process as the percentage of pulp (PP), of 20 to 50% and the centrifugation time (CT) of 10 to 30 min, while in the measurement was varied extract volume (EV) of 30 to 90 L. It was used an experimental central composite design 23 more star points and center points with response surface methodology replicated twice for a total of 32 experimental units. For optimization, the highest enzyme activity is presented using a PP of 60%, a CT of 34 min and a VE of 110 µ l.