Browsing by Author "Angie Valentina Cardenas Avellaneda"

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    Implementación de la ficocianina en un producto alimenticio
    Angie Valentina Cardenas Avellaneda; Claudia Yamile Salazar González
    He purpose of this project is to replace artificial colorings in the food industry by incorporating phycocyanin, a natural pigment extracted from spirulina, notable for its bright blue color and bioactive properties. This protein has demonstrated antioxidant, anti-inflammatory, and hepatoprotective benefits, in addition to its potential as a safe and sustainable food coloring. The study seeks to evaluate the feasibility of including phycocyanin in an edible product, considering aspects of stability, sensory acceptance, and commercial relevance, in line with current trends toward natural ingredients in the food industry. The methodology is structured in three phases. First, the most suitable product to enhance the blue color of the pigment will be defined through a survey of consumer-friendly foods. Subsequently, the conditions for including phycocyanin in the selected product will be established, analyzing variables such as concentration, pH, temperature, and light exposure. Finally, the food product will be developed with the addition of the pigment, and a sensory evaluation will be conducted with tasting panels to assess color, flavor, and texture. This work not only contributes to the field of gastronomy and food technology, but also strengthens research on functional products in Colombia, promoting healthy, natural alternatives with potential market acceptance.