SciELO - Scientific Electronic Library Online

 
vol.87 número3Estudio experimental de la degradación del plaguicida metomilo en aguas superficiales aplicando procesos avanzados de oxidaciónMetales de valor añadido en los ríos salado ubicados en las cuencas Sama y Locumba (Región de Tacna - Perú) y su correlación con arsénico y boro índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

  • No hay articulos citadosCitado por SciELO

Links relacionados

  • No hay articulos similaresSimilares en SciELO

Compartir


Revista de la Sociedad Química del Perú

versión impresa ISSN 1810-634X

Resumen

QUISPE, Freddy et al. Evaluation of the synergistic activity between chitosan from squid plume (Dosidicus Gigas) and citric acid in the browning of custard apple pulp (Annona cherimola Mill.). Rev. Soc. Quím. Perú [online]. 2021, vol.87, n.3, pp.261-277. ISSN 1810-634X.  http://dx.doi.org/10.37761/rsqp.v87i3.352.

The research study consisted of three stages: firstly, obtaining and characterizing the chitosan extracted from the squid plume, secondly selecting the appropriate variety of custard Apple based on the yield of the fruit, and thirdly, studying the synergistic effect between chitosan and citric acid on control of enzymatic browning of custard apple pulp. In the characterization of the chitosan a value of 846 kDa of molecular weight and 78.2% of the degree of deacetylation was obtained. Using a Completely Randomized Design (CRD), three cherimoya varieties (Lisa, Impresa and Umbonata) were evaluated, selecting the Lisa variety for the highest pulp yield; then a Completely Randomized Block Design (CRBD) was used evaluating four treatments (T) in triplicate in the standardized pulp, the fourth treatment (0.75% chitosan + 3% citric acid) presented the lowest polyphenoloxidase activity (70,80 PPO units/ min xg of sample) and slowed the oxidation of the total polyphenol content (28 mg of gallic acid/100 g by weight of fresh pulp) during the evaluation. The projection of useful life in the pulp was obtained using the Arrhenius equation and the color variation, with the fourth treatment presenting the longest time (254 days), evidence of a synergistic effect that contributes to delaying the enzymatic browning in the pulp of the custard apple.

Palabras clave : chitosan; cherimoya; pulp; browning; synergistic effect.

        · resumen en Español     · texto en Español     · Español ( pdf )