Elaboración de hamburguesa de paco (Piaractus brachypomus) con contenido de oleorresina de ají charapita (Capsicum frutescens) microencapsulada

• Autor: Paredes Mori, Pedro Roberto
• Formato: tesis doctoral
• Fecha de Publicación: 2024
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/10615
• Enlace del recurso: https://hdl.handle.net/20.500.12737/10615
• Nivel de acceso: acceso abierto
• Materia: Elaboración de alimentos; Carne; Paco; Piaractus; Brachypomus; Oleorresinas; Aji charapita; Capsicum; Frutescens; Microencapsulación; https://purl.org/pe-repo/ocde/ford#2.11.01

In this study, oleoresin from Charapita pepper (Capsicum frutescens) was microencapsulated using complex coacervation to enrich paco hamburgers at concentrations of 0.1, 0.2, 0.3, 0.4, and 0.5%. The effects on the physicochemical characteristics, performance properties, texture profile, antioxidant activity, acceptability, and lipid oxidation of the hamburgers were evaluated. The oleoresin showed high antioxidant activity and a significant concentration of phenolic compounds (5464.18±101.90 mg EAG/100 g). The coacervation technique allowed for the production of microparticles with high encapsulation efficiency (81.92%) and well-defined spherical structures. The results indicated that the incorporation of microparticles significantly affected the physicochemical characteristics of the hamburgers. Regarding performance properties and texture profile, a higher content of microparticles resulted in less cooking loss and lower hardness of the final product. In acceptability tests, it was observed that as the concentration of microparticles increased, the scores decreased; however, for the first three treatments, this was not statistically significant. The hamburger from treatment 2 was considered the most accepted. Additionally, the microparticles demonstrated a positive effect in delaying lipid oxidation, showing lower values compared to the control during weeks 2, 3, and 4 of the analysis. In conclusion, Ají Charapita has great potential as an ingredient for the food industry due to its natural antioxidant properties. Microencapsulation facilitates its incorporation into food products and improves the stability and quality of the final product, suggesting that its use could be an effective strategy for enriching foods and extending their shelf life.