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Capacidad antioxidante y antimicrobiana de películas comestibles a base de harina de cáscara de plátano y extracto de cáscara de cacao CCN-51.

Abstract:

The objective of this work was to evaluate the antioxidant and antimicrobial capacity of edible films based on banana peel flour, incorporating cocoa extract as an active agent at concentrations of 0%, 0.75% and 1.5%. The antioxidant capacity was determined by the ABTS method during zero and 20 minutes of incubation. The results showed values of 683.29 ±16 µmol TE•g at minute 20 for the T2 treatment (1.5%) of cocoa extract, being the highest value recorded for the treatments.

Año de publicación:

2022

Keywords:

    Fuente:

    googlegoogle

    Tipo de documento:

    Other

    Estado:

    Acceso abierto

    Áreas de conocimiento:

    • Ciencia de los alimentos
    • Ciencia de materiales

    Áreas temáticas:

    • Tecnología alimentaria

    Contribuidores:

    Víctor OteroVíctor Otero