Desarrollo de un proceso de conservación del aguacate (Persea americana v. “Hass”) utilizando Plasma Frio y Aceites Esenciales

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Resumen: Active food packaging with essential oil has become important due to its great benefits for food preservation. Avocado, even though it is the third product most imported in Mexico, is affected by different phytopathogenic fungi, among them Botriodiplodia theobromae and Colletotricum sp. causing losses up to 30 %. Over the years, different alternatives have been investigated to extend the shelf life of avocado, being essential oils and cold plasma of great interest due to the ability to inhibit different microorganisms present in food. The objective of this work is to extend the shelf life of avocado using a bioactive package, added with essential oils (EOS), modified with cold plasma (FP). Different tests were carried out using essential oils against Botriodiplodia theobromae, Colletotricum sp. and Alternaria sp., obtaining 100 % of inhibition with essential oils of oregano (AEO) and mint (AEM), the FTIR showed the characteristic bands of the different compounds, carvacrol, thymol and menthol, present in the oils to which their inhibition is attributed. Orange oil (AEN), limonene reactive grade (LGR) and limonene industrial grade (LGI) showed different inhibition percentages, from 11 – 69 %, AEN alone obtained 100 % at a concentration of 25 µL, against B. theobromae. The absolutes of mint (ABM) and oregano (ABO) obtained the lowest inhibition percentages against the evaluated fungi being ABO which obtained the highest percentage with 87 % against Colletotricum sp, the FTIR showed that the absolutes did not show the characteristic bands present in pure essential oils. The effectiveness of different plasma equipment, Radio Frequency Plasma (FCQ), Radio Frequency Plasma (CIQA) and Atmospheric Plasma (CIQA), was tested with different treatments.

Tesis Doc Catalina Hernández


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