El tomate de árbol (Cyphomandra betacea de solanun betaceum) es originario de América del Sur (Ecuador, Colombia, Perú), en Perú se desarrolla entre 1000 - 3500 msnm, donde la temperatura óptima es entre 14-20°C, pero por debajo de 4°C sufre daños. El tomate de árbol originario del distrito de Pariahuanca, provincia de Huancayo, se desarrolla a una altitud de 2500 msnm y a una temperatura promedio de 20 ºC, de donde se colectó la materia prima para el trabajo de investigación. Se seleccionó la materia prima teniendo como consideración aspectos físicos (tamaño, color, uniformidad en textura y sin daños en el fruto) y algunas características fisicoquímicas. Se seleccionó frutos que tenía un índice de madurez de 4,71; frutos de madurez comercial. Seguidamente se deshidrató la pulpa con cáscara, libre de semillas, a 40 ºC por 96 horas, en un secador de bandejas. Se r...

The production of cellulases of Aspergillus niger ATCC 10864 was carried out by fermentation in biofilms (FB). The extracts of cellulases were used to hydrolyze the cellulose of Capsicum baccatum “escabeche chili” fruit, for this the chili fruits were dehydrated and ground to a particle size < 0.045 mm. Then dry chili: cellulase was mixed and hydrolyzed under conditions of agitation, controlled time and temperature. The medium was filtered and the supernatant of the hydrolyzed chili cake was separated, the latter was dried at 10% humidity and leached with a mixture of hexane:acetone:ethanol to extract the carotenoids and capsaicinoids, which were quantified by HPLC. The extraction yield of oleoresin was five times higher compared to the conventional method; likewise in the T8 and T5 treatments, greater extraction of carotenoids and total capsaicinoids was achieved compared to...

The production of cellulases of Aspergillus niger ATCC 10864 was carried out by fermentation in biofilms (FB). The extracts of cellulases were used to hydrolyze the cellulose of Capsicum baccatum “escabeche chili” fruit, for this the chili fruits were dehydrated and ground to a particle size < 0.045 mm. Then dry chili: cellulase was mixed and hydrolyzed under conditions of agitation, controlled time and temperature. The medium was filtered and the supernatant of the hydrolyzed chili cake was separated, the latter was dried at 10% humidity and leached with a mixture of hexane:acetone:ethanol to extract the carotenoids and capsaicinoids, which were quantified by HPLC. The extraction yield of oleoresin was five times higher compared to the conventional method; likewise in the T8 and T5 treatments, greater extraction of carotenoids and total capsaicinoids was achieved compared to...