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Id: biblio-987847
Autor: Santacruz Vázquez, Verónica; Santacruz Vázquez, Claudia; Laguna Cortés, José Oscar.
Título: Physical characterization of freeze-dried foam prepared from Aloe Vera gel and guar gum / Caracterización de espumas liofilizadas preparadas a partir de gel de Aloe vera y goma guar
Fonte: Vitae (Medellín);22(2):75-86, 2015. Ilustraciones.
Idioma: en.
Resumo: Background: Foams are colloidal dispersions of a gas suspended in a dispersing phase, which consisting of a semi-freeze-dried or viscous liquid phase. The physical properties of food foams are the result of the bubble characteristics and their spatial arrangement. Objectives: The aim of this work was to obtain foams of A. vera gel and guar gum and describe the changes in their physical properties and microstructure during freeze-drying using the fractal dimension concept and image analysis techniques. Methods: The porosity, density, and volume expansion factor of the fresh foams that were based on the A. vera foams were determined. The kinetics of foam texture, color, porosity and microstructure of the freeze-dried foams were obtained. The fractal texture dimension of surface (FDSDBC) and microstructure (FDESEM) of the foams were determined as indicators of structural changes after freeze-drying. The guar gum concentrations used to obtain the A. vera prefoam were expressed in w/w as F1 (control sample without gum), F2 (2%), F3 (4%) and F4 (6%). Results: We obtained stable freeze-dried foams of Aloe vera gel and guar gum. The porosity, density and volume expansion factor of the fresh and freeze-dried foams were affected by the addition of the guar gum. Changes in the topology of the freeze-dried foam surface during the drying process resulted in a high rugosity compared with the original smooth surface. The microstructure of the dried foam samples suggested a relationship between the gum concentration of the prefoam A. vera gel mixture and the physical properties before and after freeze-drying, such as an increase in the microstructural alterations and surface roughness during freeze-drying. The roughness of the freeze-dried foam surface, described by the FDSDBC represented the macroscopic physical changes of the samples and correlated with the changes in the foam microstructure, which were described by the fractal dimension of the Environmental Scanning Electron Microscopy ESEM microphotographs (FDESEM). Conclusions: The digital analysis of the structure and porosity of the freeze-dried foam can be used to quantify the effect of gum concentrations on the morphological features and physical properties of foams during freeze-drying.

Antecedentes: Las espumas son dispersiones coloidales de un gas en una fase líquida viscosa. Las propiedades físicas de las espumas alimentarias son el resultado de las características de sus burbujas y su disposición espacial. Objetivos: El objetivo de este trabajo fue obtener espumas de gel de A. vera y goma guar y describir los cambios en sus propiedades físicas y su microestructura durante el secado por liofilización utilizando el concepto de dimensión fractal y las técnicas de análisis de imagen. Métodos: Se determinó la porosidad, densidad, factor de expansión volumétrico de las espumas frescas de A. vera. Así como la cinética de liofilización, textura, isotermas de sorción, color, porosidad y la microestructura las espumas liofilizadas. La dimensión fractal de la textura (FDSDBC) y microestructural (FDESEM) de las espumas de gel de A. vera y goma guar liofilizadas se determinó como un indicador de los cambios estructurales después de la liofilización. Las concentraciones de goma de guar utilizados para obtener la solución de clara de huevo preespuma se expresaron en w/w como F1 (muestra de control sin goma), F2 (2%), F3 (4%) y F4 (6%). Resultados: Fue posible obtener espumas liofilizadas estables de gel de A. vera y goma guar. La porosidad, densidad, factor de expansión volumétrico de las espumas se vieron afectadas con la adición de goma guar. Los cambios en la topología de la superficie de la espuma liofilizada durante todo el proceso de secado dieron lugar a alta rugosidad en comparación con la superficie lisa original. La microestructura de las muestras de espuma secas sugirió una relación entre la concentración de goma de las espumas de A. vera y las propiedades físicas antes y después de la liofilización como un aumento en las alteraciones microestructurales y rugosidad de la superficie durante el secado por congelación. La rugosidad de la superficie de la espuma liofilizada, se describió por la relación FDSDBC que representa los cambios físicos macroscópicos de las muestras y se correlacionó con los cambios en la microestructura de espuma, que fueron descritos por la dimensión fractal de las micrografías ESEM (FDESEM). Conclusiones: El análisis digital de la estructura y la porosidad de la espuma liofilizada se puede utilizar para cuantificar el efecto de las concentraciones de goma guar en las características morfológicas de las espumas durante el secado por congelación.
Responsável: CO56.3 - Biblioteca


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Id: biblio-964724
Autor: Sousa Leite, Isabela Sandim; Bretas, Liza Porcaro de; Campos, Celso Neiva.
Título: Análise da variação do pH de três pastas à base de hidróxido de cálcio, quando associadas ao PMCC, clorexidina e aloe vera / Analysis of the pH variation of three calcium hydroxide-based pastes, when associated with CMCP, chlorhexidine and aloe vera
Fonte: Rev. interdisciplin. estud. exp. anim. hum. (impr.);6(único), dezembro 2014. graf, ilus, tab.
Idioma: pt.
Resumo: O objetivo deste estudo, in vitro, foi analisar a variação do pH de três pastas à base de Ca(OH)2 e de cada um de seus componentes. Foram formados quatro grupos teste: GI: Ca(OH)2 + propilenoglicol (PG) + Aloe vera; GII: Ca(OH)2 + PG + paramonoclorofenol canforado (PMCC); GIII: Ca(OH)2 + PG + clorexidina 2% e grupo controle (água destilada). As pastas foram depositadas em frascos contendo 15 ml de água destilada e estes armazenados em estufa a 37° C. A mensuração do pH foi realizada em 7 intervalos de tempo. Os grupos testados apresentaram crescimento exponencial dos valores de pH registrados até 24 h e estabilização em 14 dias. Os controles apresentaram valores de pH inferiores em relação aos demais grupos (p<0,05 ­ ANOVA). A partir de t = 24 h, GII e GIII apresentaram maiores valores de pH em relação a GI (p<0,05 ­ Bonferroni). Numa segunda etapa, foram formados cinco grupos com os componentes individuais de cada pasta: GIc ­ clorexidina líquida 2%; GIIc ­ PG; GIIIc ­ PMCC; GIVc ­ hidróxido de cálcio P.A.; GVc ­ Aloe vera. GIVc e GVc apresentaram, respectivamente, os maiores e menores valores de pH registrados até o final do experimento (12,63 e 5,54). Conclui-se que o pH das pastas de Ca(OH)2 pode variar em função da sua composição, porém sempre se mantendo alcalino, mesmo quando associada à Aloe vera, cujo pH ácido foi registrado no presente estudo. No entanto, uma maior alcalinidade foi apresentada pelas pastas contendo clorexidina ou PMCC em sua composição.

The objective of this study, in vitro, was to analyze the variation of the pH of threeCa(OH)2 - based pastes and each of its components. There were four groups test: GI: Ca(OH)2 + propylene glycol (PG) + Aloe vera; GII: Ca(OH)2 + PG + camphorated paramonochlorophenol (CMCP); GIII: Ca(OH)2 + PG + 2% chlorhexidine and control group (distilled water). The pastes were deposited in vials containing 15 ml of distilled water and stored in a 37° C incubator. The measurement of pH was performed in 7 time intervals.The groups tested showed exponential growth of pH values recorded up to 24 h and stabilization in 14 days. The controls showed pH values lower than the other groups (p<0.05 ­ ANOVA). From t = 24 h, GII and GIII had higher levels of pH compared to GI (p<0.05 - Bonferroni). Subsequently, five groups were formed with the individual components of each paste: GIc - 2% chlorhexidine liquid; GIIc - PG; GIIIc - CMCP; GIVc - calcium hydroxide; GVc - Aloe vera. GIVc and GVc showed, respectively, the highest and lowest pH values recorded by the end of the experiment (12.63 and 5.54). It was concluded that the pH of Ca(OH)2 pastes may change depending on their composition, but always remained alkaline, even when associated with Aloe vera, whose acidic pH was recorded in this study. However, a higher alkalinity was presented by pastes containing chlorhexidine or CMCP in its composition.
Responsável: BR1.1 - BIREME


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Id: biblio-988403
Autor: Pérez T, Andrés F; Aristizábal T, Iván D; Restrepo F, Jorge I.
Título: Conservación de mango Tommy Atkins mínimamente procesado mediante la aplicación de un recubrimiento de aloe vera (Aloe barbandensis Miller) / Conservation of minimally processed mango Tommy Atkins by applying an aloe vera (Aloe barbandensis Miller) coating
Fonte: Vitae (Medellín);23(1):65-77, 2016. Ilustraciones.
Idioma: es.
Resumo: Antecedentes: El mango es una fruta climatérica que puede ver limitada su comercialización debido a la deficiencia en sistemas de procesamiento y conservación que ocasionan pérdidas poscosecha en la cadena agroindustrial. Los frutos mínimamente procesados y tratados con recubrimientos comestibles representan una alternativa para mitigar la perecibilidad del fruto, conservando sus atributos de calidad y ofreciendo al consumidor un producto de fácil consumo y almacenamiento. Objetivos: Conservar y prolongar la vida útil de mango Tommy Atkins mínimamente procesado con la aplicación de un recubrimiento comestible de Aloe vera, evaluando su efectividad mediante el análisis de parámetros físicos, fisicoquímicos, respiratorios, microbiológicos y sensoriales durante almacenamiento refrigerado. Métodos: El recubrimiento comestible fue preparado con gel mucilaginoso de aloe vera en una Concentración de 50 % P/P en dilución y homogenizado con cera carnauba y glicerol, para luego ser aplicado por inmersión en los frutos previamente cortados y secados en estufa. Se diseñaron cuatro tratamientos experimentales: C, R, PreREC y CA, almacenados en refrigeración durante un periodo de 12 de días, en los que se evaluó parámetros como firmeza, color, porcentaje de pérdida de peso, pH, Brix, acidez (%), tasas respiratorias, conteos microbiológicos y descriptores sensoriales por medio de un perfil de aproximación multidimensional. Los datos fueron procesados mediante ANOVA y por el método de comparaciones múltiples LSD. Resultados: Las muestras tratadas con el recubrimiento (R y PreREC) mostraron un retraso en la pérdida de la firmeza, menores cambios de color, una menor pérdida de peso, un aumento menos acelerado del pH y de °Brix y valores más elevados de acidez con respecto a los tratamientos control. Se lograron tasas bajas de consumo de O2 y una producción controlada de CO2 en comparación a las muestras sin tratar. A nivel microbiológico, el recubrimiento disminuyó el crecimiento de mesófilos, mohos y levaduras; mientras que sensorialmente, descriptores como la firmeza, calidad general, olor y sabor característico mostraron una mayor calificación por parte del panel sensorial. Conclusiones: El recubrimiento permitió conservar por 3 días más las muestras de mango mínimamente procesado respecto a los tratamientos control.

Background: Mango is a climacteric fruit which can limit its marketing due to some deficiencies in processing and preservation systems that cause postharvest losses in the agribusiness and value chain. Minimally processed fruits and edible coatings represent an alternative to decrease the perishability of fruits, preserving its quality attributes and offering to consumers an easy product to use and storage. Objetives: The aim of this study was to conserve and extend the shelf life of minimally processed "Tommy Atkins" mango covered by an edible coating made of aloe vera mucilage, assessing its effectiveness by analyzing physical, physicochemical, respiratory, microbiological and sensory parameters during refrigerated storage. Methods: The edible coating was prepared with aloe vera, which is a mucilaginous gel, in a concentration of 50% w/w in dilution and homogenized with carnauba wax and glycerol. Then aloe vera was applied by immersion in the pre-cut fruits and dried in stove. Four experimental treatments were designed: C, R, PreREC and CA, stored under refrigeration for a period of 12 days, in which parameters such as strength, color, percentage weight loss, pH, Brix, acidity (%), respiratory rates, microbiological counts, and sensory descriptors were evaluated by a multidimensional approach profile. Data were analyzed using ANOVA and the LSD multiple comparison method. Results: Samples treated with the edible coating (R y PreREC) showed a delay in the loss of firmness, less color changes, less loss of weight, a less increase in pH and Brix values, and a higher acidity compared to the control treatments. Low rates of O2 consumption and controlled CO2 production compared to untreated samples were achieved. Coating decreased the growth of mesophilic, molds and yeasts; while sensory descriptors as firmness, overall quality, characteristic odor and taste showed a higher rating by the sensory panel. Conclusions: Edible coating made of aloe vera gel allowed to keep for 3 more days samples of minimally processed mango compared to control treatments.
Responsável: CO56.3 - Biblioteca


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Id: lil-597938
Autor: Zillmer, Juliana Graciela Vestena; Arrieira , Isabel Cristina; Ceolin , Teila; Heck , Rita Maria; Barbieri , Rosa Lía.
Título: Utilização da babosa no cotidiano de usuários portadores de câncer / Use of aloe in the daily life of patients with cancer / Utilización de la aloe en el cotidiano de pacientes portadores de cáncer
Fonte: Rev. baiana saúde pública;34(4), out-dez.2010. tab.
Idioma: pt.
Resumo: O estudo teve como objetivo investigar a utilização da Aloe spp. pelos usuários portadores de câncer, no tratamento da doença. Trata-se de um estudo qualitativo, descritivo e exploratório, realizado em um município do Sul do Rio Grande do Sul com onze usuários portadores de câncer internados no Programa de Internação Domiciliar Interdisciplinar (PIDI)Oncológico. Destes, nove sabiam sobre a possibilidade de utilização da Aloe spp. para o câncer e apenas três referiram sua utilização para auxiliar no tratamento. A Aloe spp. foi utilizada pelos usuários, visando auxiliar no tratamento do câncer, sem abandonar o tratamento convencional. Concluiu-se que, apesar de os entrevistados terem relatado o uso da babosa, não se encontraram estudos que confirmassem suas propriedades anticancerígenas.

The objective of this study is to investigate the use of Aloe spp. by users with cancer,in the treatment of the disease. This is a descriptive, exploratory and qualitative study carried out in a municipality of Rio Grande do Sul with 11 users with cancer interned interned at the Oncological Interdisciplinary Home Care Program (IHCP). Nine out of the eleven patients had heard of the possibility of using Aloe spp. for cancer treatment and the remaining three reported having used it as a support in the treatment. Aloe spp. was used by the patients as an auxiliary a cancer treatment, without abandoning the conventional one. It was concluded that inspite of the fact that the interviewees reported having used of Aloe, no studies were found to confirm its anti-cancer properties.

El estudio tuvo como objetivo investigar el uso de la Aloe spp., por pacientes portadores de cáncer, en el tratamiento de la enfermedad. Se trata de un estudio cualitativo, descriptivo y exploratorio, realizado en un municipio, del Sur del Rio Grande do Sul, con once pacientes portadores de cáncer internados en el Programa de Internación Domiciliario Interdisciplinario (PIDI)Oncológico. De estos, nueve sabían sobre la posibilidad de la utilización del Aloe spp. para el cáncer y solo tres refirieron su uso como auxiliar en el tratamiento. El Aloe spp. fue utilizado por los pacientes, con la finalidad de auxiliar en el tratamiento del cáncer, sin abandonar el tratamiento convencional. Se concluye que, a pesar de que los encuestados hayan relatado sobre el uso del Aloe, no se encontraron estudios que confirmasen sus propiedades anticancerígenas.
Responsável: BR15.1 - Biblioteca de Ciências Biomédicas


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Id: biblio-966927
Autor: Machmud, Edy; Habar, Ike Damayanti; Utama, Mohammad Dharma; Thalib, Bahruddin; Kristanti, Catarina Anita; Susaniawaty, Yuli; Tetelepta, Richard; Ardiansyah, Muchammad; Hasminar, Hasminar; Achmad, Harun.
Título: Energy Dispersive Spectroscopy (EDS) Analysis of Calcium and Phosphor Minerals Elements on Bone After Insertion Immediate Implant on Socket Filled with Extract Aloe vera
Fonte: Pesqui. bras. odontopediatria clín. integr;18(1):4101, 15/01/2018. tab, ilus, graf.
Idioma: en.
Resumo: Objective: To examine the effect of aloe vera that containing bioactive materials on the levels of calcium (Ca) and phosphorus (P) minerals and their ratios around the immediate implanted in alveolar bone. Material and Methods: Research method by conducting experimental test on experimental animals: 9 male mongrel dogs are divided into 3 groups each 3 tails. In each animal was pulled the second premolar teeth on right side and left side, and immediately inserted titanium implant (3mm x 10mm diameter) after the socket filled with 10% aloevera extract on the right side and control on the left side. Analysis of calcium and phosphorus minerals content formed by examination of Energy Dispersive Spectroscopy (EDS) on Scanning Electron Microscope on implant and around bone tissue was done on days 14, 28 and 56. The result of statistical analysis using repeated ANOVA with independent t test. The level of significance was set at 5%. Results: There was a significant difference on calcium level between control and treatment groups on days 14, 28 and 56 (p<0.05). There was no significant difference on phosphorus level between control and treatment groups (p>0.05). The ratio of Ca / P in both control and treatment groups was also significantly different in every observation day (p<0.05). Conclusion: The addition of aloe vera extract that containing bioactive materials has an effect on increasing levels of mineral elements calcium and calciumphosphorus ratio after immediate implant insertion.
Responsável: BR1822.9 - Associação de Apoio à Pesquisa em Saúde Bucal


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Id: biblio-967103
Autor: Adam, Andi Mardiana; Achmad, Harun; Fahruddin, Andi Muhammad.
Título: Efficacy of Mouthwash from Aloe vera Juice after Scaling Treatment on Patient with Gingivitis: A Clinical Study
Fonte: Pesqui. bras. odontopediatria clín. integr;18(1):3959, 15/01/2018. tab.
Idioma: en.
Resumo: Objective: To determine the effectiveness effectivity of mouthwash from Aloe vera juice after scaling treatment on patient with gingivitis. Material and Methods: This was an experimental research using pretest and posttest design with control group. The number of samples of 30 people selected using sampling method quota sampling. Samples were divided into two groups: test (n = 15 skeletons with Aloe vera juice) and control (n = 15 just scaling). Gingival inflammation is measured using a gingival index according to Loe and Sillness on the first day before scaling treatment and 7th day after scaling. Data analysis was conducted using SPSS version 20. Independent-samples t-test and paired-samples t-test were used for data analysis. The statistical test performed has a significance level of 0.05 (p = 0.05) and confidence level of 95% (α = 0,05). Results: There was a significant decrease in the mean score of the gingival index in the control group (1.1 to 0.5) and the test group (1.2 to 0.4) significantly (p<0.05). Conclusion: The use of mouthwash from Aloe vera juice can decrease gingival inflammation, which can be seen from the gingival index score on all test subjects. The decrease in gingival index in the test group using the Aloe vera juice was greater than that of the control group, which was not given the mouthwash.
Responsável: BR1822.9 - Associação de Apoio à Pesquisa em Saúde Bucal


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Id: biblio-971937
Autor: Mota, Guilherme Morais de Lima.
Título: Avaliação dos extratos conjugados de aroeira-do-sertão (myracrodruon urundeuva allemão) e aloe vera (aloe barbadensis miller) em modelo experimental de úlcera traumática em ratos.
Fonte: Fortaleza; s.n; 2016. 67 p. ilus, tab.
Idioma: pt.
Tese: Apresentada a Universidade Federal do Ceará para obtenção do grau de Mestre.
Resumo: A mucosa bucal é uma das áreas mais traumatizadas do organismo, podendo apresentar úlceras traumáticas com frequência. São muitos os diferentes tipos de tratamento aos quais ambos profissionais e pacientes recorrem para tratar as lesões ulceradas, como por exemplo, as formulações à base de extratos de plantas e produtos naturais. A utilização de fitoterápicos tem uma longa história de sucessos, porém, o uso combinado de substâncias ainda apresenta escassa referência científica...

The oral mucosa is one of the human body areas most frequently traumatized and usually presents traumatic ulcers. There are different treatment choices among which both professionals and patients may follow in order to treat oral ulcerations, for instance, formulations from plants extract among other natural products. Theuse of phytotherapics has a long history of success, however the associated use of substances still has poor scientific background. The aroeira-do-sertão (Myracrondruon urundeva Allemão) and Aloe vera (Aloe barbadensis Miller) have anti-ulcerogenic and anti-inflammatory proven activity when used as isolated substances and have been largely prescribed by health care professionals...
Responsável: BR6.1 - BCS - Biblioteca de Ciências da Saúde
BR6.1


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Id: biblio-972941
Autor: Molin, Gislaine Tisott Dal; Cavinatto, Aline Williens; Colet, Christiane de Fátima.
Título: Utilização de plantas medicinais e fitoterápicospor pacientes submetidos à quimioterapia deum centro de oncologia de Ijuí/RS / The use of medicinal plants and herbal medicines for patients inchemotherapy in an oncology center of Ijuí/RS
Fonte: Mundo saúde (Impr.) = Mundo saude (Impr);39(3):[287-298], set., 23, 2015. tab.
Idioma: pt.
Resumo: Pacientes oncológicos, procuram tratamentos alternativos e complementares em busca da melhora rápida, com destaquepara as plantas medicinais e fitoterápicos. Este trabalho tem como objetivo verificar a prevalência de uso de plantasmedicinais e fitoterápicos pelos usuários de um Centro de Alta Complexidade em Oncologia do Rio Grande do Sul (RS).Os dados foram coletados no Centro de Alta Complexidade em Oncologia (Cacon) do município de Ijuí/RS, no períodode junho a dezembro de 2013. Sendo incluídos todos os usuários que realizavam quimioterapia endovenosa. Foramentrevistados 130 pacientes, 62% do sexo feminino, com idade média de 56 anos. As plantas medicinais mais citadasforam Annona muricata (26%), Aloe vera (23%), Euphorbia tirucalli (8,8%). Para as plantas mencionadas neste estudo,não foram encontradas referências que apresentassem evidências científicas de sua ação farmacológica para o tratamentodo câncer, comprovando a falta de orientação dos pacientes sobre as plantas medicinais. Verificou-se que a indicação douso de plantas medicinais, foi principalmente de familiares (68,5%) e amigos (13,8%), sem acompanhamento, orientaçãoe conhecimento do médico. A falta de informações e de acompanhamento dos usuários pode ser um alerta aos órgãossanitários, para melhorar a fiscalização e promover o desenvolvimento de estudos que evidenciem formas de utilização eos riscos das plantas medicinais.

Cancer patients seek to alternative and complementary treatments searching for rapid improvement, especially medicinaland herbal plant. This work objective is to evaluate the use of medicinal plants and herbal medicines in patients with cancerwho are treated at the High Complexity in Oncology Center (CACON) in the city of Ijuí/RS. Data were collected from Juneto December 2013. Being included all users who performed intravenous chemotherapy. It was interviewed 130 patients,62% female, with a mean age of 56 years. The medicinal plants most frequent were Annona muricata (26%), Aloe vera(23%) Euphorbia tirucalli (8.8%). For plants used in this study, there were no references to present scientific evidence ofits pharmacological action for cancer treatment, proving the lack of education of the patients on medicinal plants. It wasfound that the indication of use of medicinal plants were mostly by family (68.5%) and friends (13.8%), without monitoring,guidance and medical knowledge. The lack of information and monitoring of users can be a warning to health authorities, toimprove the oversight and promote the development of studies focusing on ways of its use and the risks of medicinal plants.
Responsável: BR599.1 - Coordenação Geral de Documentação e Informação (CGDI)


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Id: biblio-844869
Autor: Ramírez Hernández, Danibett; Moreno Quintero, María; Curbelo Hernández, Caridad; Crespo Zafra, Lourdes.
Título: Influencia del tamaño de partícula y la velocidad de agitación sobre el rendimiento de pectina / Influence of the particle size and the stirring speed over the pectin yield
Fonte: Rev. cuba. farm;50(1):98-105, ene.-mar. 2016. ilus, graf, tab.
Idioma: es.
Resumo: Introducción: el procesamiento de las hojas de sábila (Aloe barbadensis Mill) para la obtención de productos de interés agroalimentario como el gel, genera varios residuos, entre ellos el bagazo que se obtiene de la molienda de la pulpa. El mismo constituye un recurso económico para la obtención de componentes de amplio uso en las industrias alimentaria y farmacéutica, como la pectina, compuesto de interés por su alto poder gelificante, cuyo proceso de extracción más usado a nivel industrial es la hidrólisis ácida. La extracción de pectina a partir del bagazo de sábila se estudió a escala de laboratorio y se establecieron las condiciones de operación (temperatura, pH y tiempo de extracción) requeridas para maximizar el rendimiento de la pectina, sin embargo, falta estudiar la influencia de la velocidad de agitación y el tamaño de partícula. Objetivo: evaluar la influencia del tamaño de la partícula y la velocidad de agitación en el rendimiento de extracción de la pectina al utilizar la hidrólisis ácida. Métodos: se aplicó la técnica de hidrolisis ácida a escala de laboratorio para extraer pectina del bagazo de sábila. Los factores estudiados fueron: velocidad de agitación (300 y 1 000 min-1) y tamaño de partícula (0,250 y 0,600 mm). El resto de los parámetros se mantuvieron constante: tiempo de reacción (60 minutos), temperatura (90 °C), pH (1,5). La relación soluto/solvente fue fijada en 1:15 y 1:20 m/v, teniendo en cuenta el desarrollo experimental de cada tamaño de partícula. Resultados: las condiciones óptimas en el rango estudiado fueron velocidad de agitación de 1 000 min-1 y tamaño de partícula 0,600 mm y se obtiene un rendimiento de 3,80 por ciento de pectina por cada 5 g de muestra de bagazo seco. Conclusiones: es la velocidad de agitación la que ejerce una mayor influencia, aunque ambos factores resultaron significativos con un 95 por ciento de confiabilidad(AU)

Introduction: the processing of sabila leaves (Aloe barbadensis Mill) to obtain products of agricultural interest such as gel, generates various wastes, including bagasse obtained by grinding the pulp. Bagasse is an economic resource for the production of components widely used in the food and pharmaceutical industries like pectin, an interesting compound because of its high gellifying power and the most used extraction process at industrial level is acid hydrolysis. In particular, the pectin extraction from sabila bagasse was studied on a lab scale; and the operating conditions (temperature, pH and extraction time) required to maximize the pectin yield was established. However, the influence of the stirring speed and the particle size remained to be studied. Objective: to assess the influence of the particle size and the stirring speed on the extraction yield of pectin using acid hydrolysis. Methods: the acid hydrolysis technique was applied to extract pectin from the sabila bagasse. The studied factors were stirring rate (300 to 1 000 min-1) and particle size (0,250 to 0,600 mm). The rest of parameters remained unchanged: reaction time (60 minutes), temperature (90 °C) and pH (1.5). The solute/solvent ratio was set at 1:15 and 1:20 w/v, considering experimental behavior of each particle size. Results: the optimal conditions in the studied range were stirring rate 1 000 min-1 and particle size of 0,600 mm, reaching a pectin yield of 3,80 percent per 5 g sample o dry bagasse. Conclusions: the stirring rate the most influential although both factors were significant with 95 percent reliability(AU)
Responsável: CU1.1 - Biblioteca Médica Nacional


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Id: biblio-844873
Autor: Bonilla Bonilla, María José; Jiménez Herrera, Luis Guillermo.
Título: Potencial industrial del Aloe vera / Industrial potentialities of Aloe vera
Fonte: Rev. cuba. farm;50(1):139-150, ene.-mar. 2016. ilus, tab.
Idioma: es.
Resumo: El Aloe vera y los productos, como el gel, derivados de esta planta, tienen gran aplicación en la industria alimentaria, cosmética y farmacéutica; debido a la gran variedad de propiedades nutricionales y farmacológicas demostradas de esta planta, entre ellas se mencionan la inmunomoduladora, la cicatrizante, la gastroprotectora, la antimicrobiana y la antioxidante. El mercado mundial de los productos conteniendo Aloe se incrementa y se prevé un mayor crecimiento en los años siguientes; se puede asegurar la rentabilidad de los productos con este origen que se ajusten a las necesidades, exigencias y tendencias del consumidor actual. Se realizó una búsqueda automatizada de artículos científicos, utilizando las palabras clave, en las bases de datos (Proquest, Science Direct, Springer, EBSCO y otras) del Sistema de Bibliotecas e Información de la Universidad de Costa Rica. Se seleccionaron aquellos artículos más adecuados para clasificar la información que contiene este trabajo. Es importante conocer el proceso más adecuado del procesamiento del Aloe o un derivado de este, en una planta industrial que permita lograr el mejor aprovechamiento de este recurso natural y a la vez, el ofrecimiento de un producto final de calidad(AU)

Aloe vera and the products derived from this plant like gel, have wide application in the food, cosmetics and pharmaceutical industries, due to the wide variety of proven nutritional and pharmacological properties such as immunomodulatory, scarring, gastro-protective, antimicrobial and antioxidant ones. The global market for products with Aloe is growing and further development is expected for the following years; so one can assure the profitability of products from this source that meet the needs, requirements and current consumer trends. A search for scientific articles was conducted using the keywords in the databases (Proquest, Science Direct, Springer, EBSCO and others) of the System of Libraries and Information at the University of Costa Rica. The most appropriate articles were selected to classify the information contained in this paper. It is important to know the right process of the Aloe processing or derivatives thereof, in an industrial plant that would achieve the best use of this natural resource and at the same time, a quality end product(AU)
Responsável: CU1.1 - Biblioteca Médica Nacional



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