Facultad de Ciencias Químicas

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    Análisis bromatológico de algunos alimentos consumidos en el Azuay
    (2008) Ortega Lituma, Gabriela; Pesántez Quezada, Mayra; Donoso Moscoso, Silvana Patricia
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    Eficiencia energética eléctrica para la industria de alimentos: guía práctica
    (Universidad de Cuenca. DIUC, 2013) Peña Jaramillo, José; Carrillo Rojas, Galo José
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    Formulación de polímeros biodegradables con adición de aceites esenciales con efecto antibacteriano
    (2019-10-17) Aucapiña Maza, Víctor Mauricio; Heredia Reinoso, Josué Israel; Cazar Ramírez, María Elena
    The objective of this investigation is the elaboration of a biodegradable film with antibacterial effect by adding essential oils in its formulation, since it has antibacterial properties which inhibit bacterial growth extending the shelf life of food, so they can be used as food coatings. At present there is a great variety of packaging for foods of synthetic origin of a single use that take years to decompose accumulating generating pollution. In order to obtain the essential oils, the steam drag extraction method was used. The essential oils of celery (Apium graveolens), laurel (Laurus nobilis) and thyme (Thymus vulgaris), which had a yield of 0.009, 0.96 and 0.15% respectively. Subsequently, a microbial activity bioassay was carried out with different concentrations of essential oil which were 2.5, 5 and 10% with three types of Escherichia coli, Staphylococcus aureus and Enterococcus sp bacteria, obtaining a positive control for E. coli bacteria with the oil Celery and bay leaf essentials in a 5% concentration. For the production of biodegradable films, two base components were used, chitosan and cassava starch. The shelf life test was performed to evaluate the inhibitory effect of the films using beef. The result showed that celery essential oil had a 30.27% inhibition of bacterial growth against E. coli bacteria.