Influencia de la actividad de agua en la oxidación del aceite de sacha inchi (Plukenetia volubilis L.) formulado en sistemas aceite - agua - tensioactivo

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dc.contributor.advisorMora Huertas, Claudia Elizabethspa
dc.contributor.authorTirano Zapata, Laura Catalinaspa
dc.contributor.researchgroupDesarrollo y Calidad de Productos Farmacéuticos y Cosméticosspa
dc.date.accessioned2025-04-28T20:32:37Z
dc.date.available2025-04-28T20:32:37Z
dc.date.issued2024-10-10
dc.descriptionilustraciones, diagramasspa
dc.description.abstractLos aceites de origen vegetal ricos en ácidos grasos poliinsaturados son de gran interés en los campos farmacéutico y cosmético dados los beneficios que ofrecen gracias a su composición. Sin embargo, este tipo de compuestos son suceptibles frente a los fenómenos de oxidación lipídica, lo que compromete la estabilidad y seguridad de los productos en los que se incluyen. Por esta razón resulta útil encontrar estrategias para su estabilización, las que deben estar en sintonía con las tendencias en el desarrollo de productos, como por ejemplo el diseño de formulaciones minimalistas. En este sentido, la presente investigación se decanta por la disminución de excipientes en la formula explorando la posible correlación entre la actividad de agua y la oxidación del aceite sea como materia o en sistemas heterodispersos tipo emulsión, emulgel y bigel de composición similar cuyas actividades de agua fueron dependientes de la presencia o no de glicerina en su composición. Los resultados sugieren que la actividad de agua influencia el comportamiento de oxidación primaria y secundaria del aceite especialmente a actividades de agua menores de 0.5. De otro lado, independiente del tipo de producto o de la presencia o no de glicerol, el agua disponible en el medio parece no influenciar el proceso de oxidación del aceite en los sistemas diseñados. (Texto tomado de la fuente).spa
dc.description.abstractVegetable oils rich in polyunsaturated fatty acids are of great interest in the pharmaceutical and cosmetic fields due to the benefits they offer thanks to their composition. However, this type of compound has disadvantages when faced with lipid oxidation phenomena, which compromises the stability and safety of the products in which they are included. For this reason, it is useful to find strategies for their stabilization, which must align with product development trends, such as the design of minimalist formulations. In this sense, the present research opts for the reduction of excipients in the formula, exploring the possible correlation between water activity and oil oxidation, whether as a substance or in heterodisperse systems such as emulsion, emulgel, and bigel of similar composition whose water activities were dependent on the presence or absence of glycerin in their composition. The results suggest that water activity influences the behavior of primary and secondary oxidation of oil, especially at water activities lower than 0.5. On the other hand, regardless of the product type or the presence or absence of glycerol, the water available in the medium does not seem to influence the oil oxidation process in design systems. Ingléseng
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagíster en Ciencias Farmacéuticasspa
dc.description.researchareaFarmacotecnia – Desarrollo de Formas Farmacéuticas y Cosméticasspa
dc.format.extentxxvi, 110 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/88131
dc.language.isospaspa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotáspa
dc.publisher.facultyFacultad de Cienciasspa
dc.publisher.placeBogotá, Colombiaspa
dc.publisher.programBogotá - Ciencias - Maestría en Ciencias Farmacéuticasspa
dc.relation.indexedAgrosaviaspa
dc.relation.indexedAgrovocspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseAtribución-SinDerivadas 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/spa
dc.subject.ddc540 - Química y ciencias afines::542 - Técnicas, procedimientos, aparatos, equipos, materialesspa
dc.subject.proposalAceite de sacha inchispa
dc.subject.proposalOxidación lipídicaspa
dc.subject.proposalActividad de aguaspa
dc.subject.proposalEmulgelspa
dc.subject.proposalBigelspa
dc.subject.proposalEmulsiónspa
dc.subject.proposalSacha inchi oileng
dc.subject.proposalLipid oxidationeng
dc.subject.proposalWater activityeng
dc.subject.proposalEmulsionseng
dc.subject.proposalEmulgelseng
dc.subject.proposalBigelseng
dc.subject.wikidatatensoactivospa
dc.subject.wikidatasurfactanteng
dc.subject.wikidatalípidospa
dc.subject.wikidatalipideng
dc.subject.wikidataaceite vegetalspa
dc.subject.wikidatavegetable oileng
dc.titleInfluencia de la actividad de agua en la oxidación del aceite de sacha inchi (Plukenetia volubilis L.) formulado en sistemas aceite - agua - tensioactivospa
dc.title.translatedInfluence of water activity on the oxidation of sacha inchi (Plukenetia volubilis L.) oil formulated in oil-water-surfactant systemseng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
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dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentEstudiantesspa
dcterms.audience.professionaldevelopmentInvestigadoresspa
dcterms.audience.professionaldevelopmentMaestrosspa
dcterms.audience.professionaldevelopmentPúblico generalspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa

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