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Resumen
La formulación para la elaboración de películas de origen marino se obtuvo mediante un análisis multirrespuesta. El objetivo de la investigación fue evaluar las variables que influyen en la obtención de las películas comestibles con extracto de orégano, tales como: la influencia de la temperatura de proceso (Tp, X1), la concentración de glicerol (Cg, X2) y la temperatura de secado (Ts, X3) sobre las propiedades mecánicas de las películas: resistencia a la tracción (rt, Y1) y elongación al corte (eac, Y2). Como resultado, las condiciones óptimas fueron: Tp: 60,3 °C, Cg: 0,134 g de glicerol/g gelatina y Ts: 50,0 °C con 0,991 de deseabilidad. Los valores experimentales de rt fueron 8,64 ± 0,424 MPa y de eac 198,60 ± 2,40 %. Con los parámetros óptimos hallados, se prepararon formulaciones con 4 % p/v de gelatina y cuatro concentraciones de extracto de orégano con eo de: 2,0 %, 5,0 %, 7,5 % y 10,0 % v/v. Esto causó la disminución de la rt y la solubilidad en 8,8 %, así como el incremento de eac en 50,7 % de los polifenoles extraíbles y de la actividad antioxidante. La permeabilidad al vapor de agua no varió, la permeabilidad al oxígeno disminuyó en 50 % en películas con 5 % de eo y la permeabilidad al aceite se observó en películas con 7,5 % y 10 % de eo. Estas películas podrían servir en el envasado de alimentos susceptibles a la oxidación.
Renzo Romero-Santivañez, Fondo Nacional de Desarrollo Científico y Tecnológico
Fishing Engineer with experience in participation in Research Projects with competitive funds. He also has specialized studies and experience in Formulation and Project Management.
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