Evaluación de sustancias antimicrobianas naturales en la conservación de avena sinuana

Abstract

The aim of globalization of indigenous foods is to contribute to the expansion of exports and the spread of different food cultures, but in the global market, competition is strong and requires products to be different, to remain competitive. Currently, society demands natural products with less chemical additives, so that food producers have found it necessary to try to completely remove the use of chemical antimicrobial products and adopt natural alternatives for the maintenance or extension of the lifetime of their products. The purpose of this study was to evaluate the lifetime of Sinuana oatmeal, a native drink of the Department of Córdoba (Colombia), spiked with cloves (Syzygium aromaticum) and cinnamon (Cinnamomum verum) at three different concentrations (0.073, 0.146 and 0.219 % v/v), packaged in plastic bottles (PET) and 500 mL glass and stored at 4 °C for 15 days. An analysis of variance and a Tukey comparison test (p≤0.05) was performed using the SAS statistical package, version 8 for Windows, licensed to University of Córdoba. Oats with the highest concentration of spices (0.219 % v/v) achieved greater storage time.