<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062023000100001</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol24_num1_art:2884</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Optimización de películas comestibles de origen marino e incorporación de extracto de orégano para la evaluación de sus propiedades]]></article-title>
<article-title xml:lang="en"><![CDATA[Optimization of marine origin edible films and incorporation of oregano extract for the evaluation of their properties]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pandia-Estrada]]></surname>
<given-names><![CDATA[Silvia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Romero-Santivañez]]></surname>
<given-names><![CDATA[Renzo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de la Producción  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Fondo Nacional de Desarrollo Científico y Tecnológico  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062023000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062023000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062023000100001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La formulación para la elaboración de películas de origen marino se obtuvo mediante un análisis multirrespuesta. El objetivo de la investigación fue evaluar las variables que influyen en la obtención de las películas comestibles con extracto de orégano, tales como: la influencia de la temperatura de proceso (Tp, X1), la concentración de glicerol (Cg, X2) y la temperatura de secado (Ts, X3) sobre las propiedades mecánicas de las películas: resistencia a la tracción (RT, Y1) y elongación al corte (eac, Y2). Como resultado, las condiciones óptimas fueron: Tp: 60,3 °C, Cg: 0,134 g de glicerol/g gelatina y Ts: 50,0 °C con 0,991 de deseabilidad. Los valores experimentales de RT fueron 8,64 ± 0,424 MPa y de EAC 198,60 ± 2,40 %. Con los parámetros óptimos hallados, se prepararon formulaciones con 4 % p/v de gelatina y cuatro concentraciones de extracto de orégano con EO de: 2,0 %, 5,0 %, 7,5 % y 10,0 % v/v. Esto causó la disminución de la rt y la solubilidad en 8,8 %, así como el incremento de eac en 50,7 % de los polifenoles extraíbles y de la actividad antioxidante. La permeabilidad al vapor de agua no varió, la permeabilidad al oxígeno disminuyó en 50 % en películas con 5 % de eo y la permeabilidad al aceite se observó en películas con 7,5 % y 10 % de eo. Estas películas podrían servir en el envasado de alimentos susceptibles a la oxidación.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The formulation for the preparation of marine origin films was obtained through a multiresponse analysis. The objective of the optimization was to evaluate the variables that influence the obtaining of edible films with oregano extract. The influence of the process temperature (Tp, X1), glycerol concentration (Cg, X2) and drying temperature (Ts, X3) on the mechanical properties of the films: tensile strength (RT, Y1) and elongation at break (EAC, Y2). The optimal conditions were: Tp: 60.3 °C, Cg: 0.134 g of glycerol/g gelatin and Ts: 50.0 °C with a desirability of 0.991. The experimental values of RT were 8.64 ± 0.424 MPa and EAC 198.60 ± 2.40%. With the optimal parameters found, formulations were prepared with 4% w/v gelatin and 4 concentrations of oregano extract, EO: 2.0; 5.0; 7.5, and 10.0% v/v. This caused a decrease in RT and solubility by 8.8%, as well as an increase in EAC by 50.7%, extractable polyphenols, and antioxidant activity. The water vapor permeability did not change, the oxygen permeability decreased by 50% in films with 5% EO and the oil permeability was observed in films with 7.5 and 10% EO. These films could serve in the packaging of foods susceptible to oxidation.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[extracto de orégano]]></kwd>
<kwd lng="es"><![CDATA[gelatina]]></kwd>
<kwd lng="es"><![CDATA[materiales de empaque]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="en"><![CDATA[gelatin]]></kwd>
<kwd lng="en"><![CDATA[packaging material]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="en"><![CDATA[oregano extract]]></kwd>
</kwd-group>
</article-meta>
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