Caracterizacion optica y estructural de nanoparticulas de Allium sativum L. impregnadas en lomo de bovino

To determine the optical and structural characteristics of garlic powder, garlic powder nanoparticles were obtained by size reduction and selection methods and their optical and structural characteristics were determined. The optical and structural response between commercial garlic powders and powders obtained by size reduction operations was compared. The particle size was determined using transmission electron microscopy (TEM) images; the optical characterization was determined using Fourier transform infrared spectroscopy (FTIR) spectra and the structural characterization was made using X-ray diffraction (XRD). Bovine loin (Longissimus dorsi) samples were impregnated with garlic powder nanoparticles and the tissue was characterized by uorescence technique. Powders obtained with size reduction and selection methods presented sizes values between 50 and 100 nm, while the normal garlic powder between 400 and 500 nm. FTIR spectra showed the presence of the main functional groups and X -ray diffractograms allowed to infer that the structure of garlic as an amorphous material.