Clarificación del jugo de naranja (Citrus sinensis) mediante la utilización de diferentes niveles de Quitosano

Abstract

In the Facultad de Ciencias Pecuarias de la Escuela Superior Politécnica de Chimborazo, the addition of three levels of chitosan was evaluated (250, 500, 750) mg/l when filtering the orange juice (citrus sinensis), with a control treatment 0, distributed under a completely random design. The results of the investigation were submitted to an analysis of variance with the separation of means according to Tukey (P <0,05), with a total of 3 repetitions where the size of the experimental unit was 2 liters of orange juice. This study arises from the tendency of the consumption of beverages with pleasant organoleptic parameters to the consumer and the fact of taking advantage of waste by-products, which after a process, as with chitosan, unique benefits are obtained in the food industry. It was determined that the physical-chemical characteristics of the orange juice when the different levels of chitosan are included, it is observed a tendency to decrease the values of turbidity, to reduce the colorimetry, in the same way, the total solids (° Brix). Regarding the pH values, these do not vary significantly due to the characteristics of chitosan in an acid environment. These parameters analyzed, are within the permitted by the current regulations (INEN 2337) and help to have quality products and ensure food safety, because it did not present a record of pathogenic microorganisms due to the antimicrobial activity, fungal anti chitosan. In the organoleptic analysis can be observed that due to the values that the treatment used with 250mg / l is the most suitable for the consumer and beneficial in terms of production. Although the control treatment without the addition of chitosan is more profitable to produce, it does not have the benefits of clarification with the biopolymer studied.

Keywords: Orange Juice, Clarification, Chitosan.