Desarrollo de gomas multivitamínicas a base de extracto de Lepidium meyenii Walp. y extracto de Euterpe oleracea Mart.
No Thumbnail Available
Date
2021
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
El presente trabajo tuvo como objetivo desarrollar gomas multivitamínicas a base de extracto de Lepidium meyenii Walp. y extracto de Euterpe oleracea Mart. fue realizada una matriz de 9 ensayos, se realizó una evaluación preliminar de los extractos, tomando en cuenta características como la morfología y el tamaño, presentando forma irregular, densidad verdadera, aparente, compactada, IC% y PH, los extractos presentaron fluidez intermedia con un IC% entre 20 y 35, la evaluación de humedad del extracto de maca presentó un valor de 7,07 % considerado alto. Para los ensayos de análisis térmica, fueron analizados los extractos secos de maca y açaí, excipientes, y las mixturas extracto - excipiente, presentando compatibilidad. La formulación elegida fue la F3, en la cual las gomas fueron obtenidas con el diseño de formulación a concentración 30 % p/p en la proporción açaí/maca. Fueron evaluadas las características organolépticas de la formulación, presentando olor agradable y dulce, color morado, apariencia homogénea y consistencia suave. Concluyéndose que la formulación F3 presentó características organolépticas aceptables.
ABSTRACT The present work aimed to develop multivitamin gums based on Lepidium meyenii walp. extract and Euterpe oleracea Mart. extract. A matrix of 9 tests was made, a preliminary evaluation of the extracts was made, taking into account characteristics such as morphology and size, presenting irregular shape, true, apparent, compacted density, IC% and PH, the extracts presented intermediate fluidity with a CI% between 20 and 35, the humidity evaluation of the maca extract presented a value of 7.07%, that is to say, high. For the thermal analysis tests, the dry extracts of maca and açaí, excipients, and the extract-excipient mixtures were analyzed, showing compatibility. The chosen formulation was F3, in which the gums were obtained with the formulation design at a concentration of 30% w / w in the açaí / maca ratio. The organoleptic characteristics of the formulation were evaluated, presenting a pleasant and sweet smell, purple color, homogeneous appearance and smooth consistency. Concluding that formulation F3 presented favorable organoleptic characteristics
ABSTRACT The present work aimed to develop multivitamin gums based on Lepidium meyenii walp. extract and Euterpe oleracea Mart. extract. A matrix of 9 tests was made, a preliminary evaluation of the extracts was made, taking into account characteristics such as morphology and size, presenting irregular shape, true, apparent, compacted density, IC% and PH, the extracts presented intermediate fluidity with a CI% between 20 and 35, the humidity evaluation of the maca extract presented a value of 7.07%, that is to say, high. For the thermal analysis tests, the dry extracts of maca and açaí, excipients, and the extract-excipient mixtures were analyzed, showing compatibility. The chosen formulation was F3, in which the gums were obtained with the formulation design at a concentration of 30% w / w in the açaí / maca ratio. The organoleptic characteristics of the formulation were evaluated, presenting a pleasant and sweet smell, purple color, homogeneous appearance and smooth consistency. Concluding that formulation F3 presented favorable organoleptic characteristics
Description
Keywords
Gomas multivitamínicas, Extracto seco