Evaluación de los parámetros fisicoquímicos, microbiológicos y organolépticos de gomitas con cannabis no psicoactivo Cannabis Sativa L.

Abstract

The global demand for products incorporating cannabis has seen significant growth, driven by consumers who view them as innovative. These products not only aim to satisfy the palate but often offer potential health benefits. A prime example is the non-psychoactive cannabis (Cannabis sativa L.) gummies, which have made a significant impact on both international and national markets. These gummies stand out not only in the health sector but also in the food industry, as they provide a discreet and convenient way to consume cannabis. This is particularly relevant since much of the population still holds negative perceptions about cannabis use, largely due to a lack of knowledge. However, cannabis was legalized in Ecuador in 2019 under resolution ARCSA-DE-002-2021-MAFG, which stipulates that the final product must contain less than 0.3% THC.

The primary objective of this study is the evaluation of the physicochemical, organoleptic, and microbiological parameters of non-psychoactive cannabis gummies. Physicochemical parameters such as pH and degrees Brix will be analyzed, and microbiological analyses will be performed only on the treatment deemed optimal based on sensory evaluation by a panel of 20 semi-trained judges.