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*sernajimjohanna@miugca.edu.co
Resumen
Abstract
One of the food trends is that of product minimally processed, a trend that addresses
the need for consumers who want to consume products with the lowest level of
transformation accompanied by little industrial action, without adding chemicals; Thus,
the objective of this research was to identify microbiological spoilage factors that can
alter the orange juice (sweety-valence) and tangerine (arrayana) during their
bioconservation. For this purpose a physicochemical and microbiological
characterization was performed in juices stored at 3 different temperatures (cooling-
abuse) for 120 hours. Variables measured were: soluble solids (Brix), hydrogen
potential (pH) and percentage of acidity for physicochemical characteristics; in
microbiological characteristics: counting and isolation of mesophilic-aerobic,
psychrophilic-aerobic, lactic acid bacteria, mold-yeast; as well as the macro-
microscopic characterization of the microorganisms present in the juice. These were
organized in groups associated with the deterioration and taken to molecular
identification. For bioconservation it was used ethanolic extract of orange and moringa
leaves, orange essential oil, bacteriocins of lactic acid bacteria as sodium benzoate
and oxytetracycline control against pathogens and spoilage microorganisms
Escherichia coli, Salmonella spp. Saccharomyces cerevisiae and spoilage yeasts
isolated; assays were performed by first technique wells and calculating reduced to an
initial population of 108 UFC/ mL with two concentrations of extracts log cycles 50 and
25% v/v. Physicochemical results showed increased acidity, decreased pH and Brix.
Isolation and molecular identification showed that the common organisms in the juices
were Rhodotorula sp and Pichia sp. The results achieved demonstrated the inhibitory
wells capacity for S. cerevisiae, Rhodotorula and Pichia challenged with extracts of
Orange - Moringa and bacteriocins. In terms of the reduced cycle-log it was reached 7
cycles for these microorganisms. These results allow to find biopreservatives from
organic sources which can mitigate the changes of foods minimally processed.
Tabla 1 – Resultados de : °Brix, pH y acidez para el control (refrigerado) a temperaturas de 25 y 30°C y los
delta de cada una de las variables medidas (Final-inicial).
Temperatura
Control 20 °C 30 °C
Variables Valores Δ Valores Δ Valores Δ
°Brix Inicial 8,7 -0,70 8,70 -2,10 8,70 -1,30
Final 8 6,60 7,40
Acidez Inicial 0,44 º 0,44 0,44 0,44 0,22
Final 0,57 0,87 0,66
pH Inicial 4,16 -0,16 4,16 -0,66 4,16 -0,43
Final 4 3,5 3,73
Microorganismos 1 2 3 4 5 6
Salmonella 21,36 4,70 2,88 2,28
Escherichia Coli 2,94
Saccharomyces 16,64 1,98 1,84 3,27 4,86
Rhodotorula sp. 3,3 22,46 2,42 1,87
Pichia sp. 9,84 2,04 13,26 3,46 1.98
1. Oxitetraciclina 4. Bacteriocina
2. Benzoato 5. Extracto de naranja
3. Aceite de Naranja 6. Extracto de moringa
-2
-3
-4
-5
-6
-7
-8
IV. Conclusiones
La utilización de subproductos de
frutas cítricas como la cascara de
naranja, el cual tiene posibles
ingredientes naturales que poseen
propiedades antimicrobianas, dicha
utilización de esté reduciría los
problemas ambientales generados por
la agricultura
Agradecimientos