Cubiertas comestibles óleo-proteicas adicionadas con probióticos (Lactobacillus acidophilus) en tomate


Facultad de Ciencias Químicas

Ing. Flor Guadalupe Ramos Hernández

Abstract: Worldwide estimated that losses post-harvest fruit and vegetables range between 15 and 85%, being the main causes decomposition, injury, inadequate technology, physiological disorders, which includes tomato one of the fruits of increased consumption worldwide and of great importance in Mexico, presents large losses of 20% and 50%. Tomato is marketed towards other places of its point of origin, as a consequence there is a need to extend its shelf life. Over the years various conservation techniques have been used since chemicals, low temperatures and modified atmospheres obtained through the application of edible coatings of natural polymers such as proteins, lipids, and polysaccharides, they act as a barrier to moisture, prolong shelf life, improve your appearance (brightness), as an antimicrobial agent, creates a semi-permeable barrier to O2, CO2, reducing the loss of water from the fruit, thus, retain their texture and flavor. Demand today by consumers of foods that provide a health benefit or reduce the risk of disease, these include probiotics, this has aroused the interest of new research. In the present work, the objective of this study was to design an oleo-proteinic edible cover added with Lactobacillus acidophilus microcapsules for its application in tomatoes. Four stages were carried out to reactivate, propagate and recover Lactobacillus acidophilus biomass, microencapsulation of the probiotic microorganism by extrusion, edible coating formulation and evaluation of the efficiency of the edible coating.

Thesis Flor Ramos Hernández