DESARROLLO DE ADITIVOS COMESTIBLES CON ACTIVIDAD ANTIOXIDANTE Y ANTIMICROBIANA Y SU APLICACION EN ALIMENTOS
Culinary spices are an important source of phenolic compounds that present Antimicrobial and antioxidant properties have been used for centuries for the food preservation. In recent years, culinary spice extracts have been object of study to mitigate different negative effects that food may suffer d...
| Authors: | , |
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| Format: | doctoral thesis |
| Status: | Published version |
| Publication Date: | 2019 |
| Country: | México |
| Institution: | Universidad Autónoma de Nayarit |
| Repository: | Repositorio Institucional Aramara de la UAN |
| Language: | Spanish |
| OAI Identifier: | oai:dspace.uan.mx:123456789/2285 |
| Online Access: | http://dspace.uan.mx:8080/jspui/handle/123456789/2285 |
| Access Level: | Open access |
| Keyword: | especias culinarias, acrilamida, Escherichia coli O157:H7, oxidación lipídica, oxidación proteica. CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6] |
| Summary: | Culinary spices are an important source of phenolic compounds that present Antimicrobial and antioxidant properties have been used for centuries for the food preservation. In recent years, culinary spice extracts have been object of study to mitigate different negative effects that food may suffer due to changes in temperature, oxidation and exposure to microorganisms, which can modify its original composition. The use of heat treatments in foods rich in carbohydrates causes the formation of various glycotoxins such as acrylamide present in the French fries. Furthermore, pork is affected by contamination bacterial after the post-mortem stage, as well as by environmental factors (light, oxygen), thermal and cooling treatments that cause the oxidation of lipids and proteins. The elaboration of edible additives based on culinary spices can be an alternative to deal with such problems. In the present work, five additives were prepared, to which determined the content of total phenolic compounds (CFT) and antioxidant activity, the which were applied to raw French fries to evaluate the inhibition of acrylamide formation during the frying process. Of the five additives made, selected additives # 2, # 3 and # 5 for presenting the highest concentration of CFT and the better antioxidant activity. The above to apply to pork burgers raw and cooked stored in refrigeration for 12 days in order to prevent lipid and protein oxidation, as well as the growth of Escherichia coli O157: H7. Next to This, a sensory analysis of the cooked hamburgers was performed. The results showed that none of the five prepared additives managed to inhibit the formation of acrylamide in potato chips, while of the three selected additives only additive # 5 managed to inhibit raw hamburgers the growth of Escherichia coli O157: H7. Regarding the quantity of secondary metabolites generated by lipid oxidation over time in refrigeration, the three additives managed to inhibit it in both raw and cooked hamburgers. However, regarding the quantification of carbonyls related to oxidation protein, none of the three additives managed to inhibit it, even in raw hamburgers as well as cooked. Regarding the sensory quality of cooked hamburgers, this was not seen affected by the type of additive used as a source of variation in the analysis. |
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