Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas
ilustraciones, fotografías a color
- Autores:
-
Palencia Argel, Marcela Patricia
- Tipo de recurso:
- Fecha de publicación:
- 2022
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/83727
- Palabra clave:
- Bebidas
Tecnología de alimentos
Beverages
Frutos rojos
bacterias de ácido láctico
bebida no láctea
compuestos bioactivos
prebiótico
probiótico
Berries
lactic acid bacteria
non-dairy beverage
bioactive compounds
prebiotic
probiotic
- Rights
- openAccess
- License
- Reconocimiento 4.0 Internacional
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UNACIONAL2 |
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Universidad Nacional de Colombia |
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| dc.title.spa.fl_str_mv |
Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas |
| dc.title.translated.eng.fl_str_mv |
Development of a natural beverage with synbiotic potential using anthocyanin-rich fruits |
| title |
Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas |
| spellingShingle |
Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas Bebidas Tecnología de alimentos Beverages Frutos rojos bacterias de ácido láctico bebida no láctea compuestos bioactivos prebiótico probiótico Berries lactic acid bacteria non-dairy beverage bioactive compounds prebiotic probiotic |
| title_short |
Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas |
| title_full |
Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas |
| title_fullStr |
Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas |
| title_full_unstemmed |
Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas |
| title_sort |
Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas |
| dc.creator.fl_str_mv |
Palencia Argel, Marcela Patricia |
| dc.contributor.advisor.none.fl_str_mv |
Fuenmayor Bobadilla, Carlos Alberto Díaz Moreno, Amanda Consuelo |
| dc.contributor.author.none.fl_str_mv |
Palencia Argel, Marcela Patricia |
| dc.contributor.researchgroup.spa.fl_str_mv |
Caracterización y funcionalidad de alimentos / desarrollo de nuevos productos |
| dc.subject.lemb.spa.fl_str_mv |
Bebidas Tecnología de alimentos |
| topic |
Bebidas Tecnología de alimentos Beverages Frutos rojos bacterias de ácido láctico bebida no láctea compuestos bioactivos prebiótico probiótico Berries lactic acid bacteria non-dairy beverage bioactive compounds prebiotic probiotic |
| dc.subject.lemb.eng.fl_str_mv |
Beverages |
| dc.subject.proposal.spa.fl_str_mv |
Frutos rojos bacterias de ácido láctico bebida no láctea compuestos bioactivos prebiótico probiótico |
| dc.subject.proposal.eng.fl_str_mv |
Berries lactic acid bacteria non-dairy beverage bioactive compounds prebiotic probiotic |
| description |
ilustraciones, fotografías a color |
| publishDate |
2022 |
| dc.date.issued.none.fl_str_mv |
2022-01-28 |
| dc.date.accessioned.none.fl_str_mv |
2023-04-18T16:29:10Z |
| dc.date.available.none.fl_str_mv |
2023-04-18T16:29:10Z |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/masterThesis |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/acceptedVersion |
| dc.type.content.spa.fl_str_mv |
Text |
| dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/TM |
| status_str |
acceptedVersion |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/83727 |
| dc.identifier.instname.spa.fl_str_mv |
Universidad Nacional de Colombia |
| dc.identifier.reponame.spa.fl_str_mv |
Repositorio Institucional Universidad Nacional de Colombia |
| dc.identifier.repourl.spa.fl_str_mv |
https://repositorio.unal.edu.co/ |
| url |
https://repositorio.unal.edu.co/handle/unal/83727 https://repositorio.unal.edu.co/ |
| identifier_str_mv |
Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
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spa |
| language |
spa |
| dc.relation.references.spa.fl_str_mv |
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Reconocimiento 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Fuenmayor Bobadilla, Carlos Alberto7266e9bd646e9de27996f24d1fcca625Díaz Moreno, Amanda Consuelo3c57c41d8c04e27f27c677681040f60bPalencia Argel, Marcela Patricia95011e234acb089a5680f0f17eaa4897Caracterización y funcionalidad de alimentos / desarrollo de nuevos productos2023-04-18T16:29:10Z2023-04-18T16:29:10Z2022-01-28https://repositorio.unal.edu.co/handle/unal/83727Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías a colorLas bebidas de frutas ricas en antocianinas han sido de especial interés como productos funcionales principalmente en razón de su actividad antioxidante. Este tipo de bebidas pueden convertirse en alimentos con potencial simbiótico a través de la adición de fibras prebióticas y de microorganismos probióticos, lo cual aumentaría sustancialmente sus propiedades funcionales. Sin embargo, la posibilidad de garantizar una adecuada viabilidad de los microorganismos probióticos, así como propiedades nutricionales, fisicoquímicas y sensoriales deseables al producto final, constituyen un reto tecnológico de gran envergadura. El objetivo del presente estudio fue determinar las condiciones para la obtención de una bebida con potencial simbiótico a partir de matrices vegetales fuente de antocianinas, seleccionando combinaciones adecuadas de microorganismos probióticos y fibras prebióticas y comparando la aptitud de pretratamientos térmicos y no térmicos (ultrasonido) como estrategia de estabilización de carga microbiana antes de la adición del probiótico. La adaptación del cultivo probiótico a través de la inducción de procesos fermentativos, la adición de prebióticos y el uso de frutas menos ácidas en la formulación, permitieron obtener una buena viabilidad del cultivo al final de 28 días de almacenamiento en refrigeración de la bebida, con un conteo superior a 10 log UFC/mL. El uso de un tratamiento de pasteurización a 85°C por 5 min, previo a la inoculación del cultivo probiótico, permitió obtener una bebida inocua conservando sus propiedades fisicoquímicas y el contenido de antocianinas, alcanzando los 4,4 mg C3G/100 g al final del periodo de almacenamiento. De manera importante, la inducción de la fermentación con el cultivo probiótico no afectó significativamente el contenido de compuestos fenólicos ni la actividad antioxidante de la bebida, la cual, además, tuvo una buena aceptabilidad en cuanto a su apariencia, olor, textura, sabor y gusto general. El producto resultante es una bebida que contiene antocianinas, es totalmente de origen vegetal y cuenta con posibles características simbióticas. (Texto tomado de la fuente)Anthocyanin-rich fruit beverages have been of special interest as functional products mainly because of their antioxidant activity. These types of beverages can become foods with synbiotic potential through the addition of prebiotic fibers and probiotic microorganisms, which substantially increase their functional properties. However, the possibility of guaranteeing an adequate viability of probiotic microorganisms, as well as desirable nutritional, physicochemical and sensory properties of the final product, is a major technological challenge. The objective of the present study was to determine the conditions for obtaining a beverage with synbiotic potential from an anthocyanin-rich vegetable matrix. This was done by selecting suitable combinations of probiotic microorganisms and prebiotic fibers and comparing the suitability of thermal and non-thermal pretreatments (ultrasound) as a microbial load stabilization strategy before the addition of the probiotic. The adaptation of the probiotic culture through the induction of fermentative processes, the addition of prebiotics and the use of less acidic fruits in the formulation, allowed for an adequate viability of the culture at the end of 28 days of refrigerated storage of the beverage, with a count greater than 10 log CFU/mL. The use of a pasteurization treatment at 85°C for 5 min, prior to the inoculation of the probiotic culture, yielded an innocuous beverage that preserved its physicochemical properties and anthocyanin content, reaching 4.4 mg C3G/100 g at the end of the storage period. Importantly, the induction of fermentation with the probiotic culture did not significantly affect the phenolic compounds content or the antioxidant activity of the beverage, which also had good acceptability in terms of appearance, smell, texture, flavor and general liking. 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Foods, 9(7), 947. https://doi.org/10.3390/foods9070947BebidasTecnología de alimentosBeveragesFrutos rojosbacterias de ácido lácticobebida no lácteacompuestos bioactivosprebióticoprobióticoBerrieslactic acid bacterianon-dairy beveragebioactive compoundsprebioticprobioticEstudiantesInvestigadoresMaestrosPúblico generalTHUMBNAIL1032464975.2022.pdf.jpg1032464975.2022.pdf.jpgGenerated Thumbnailimage/jpeg4639https://repositorio.unal.edu.co/bitstream/unal/83727/5/1032464975.2022.pdf.jpgd5b35afa5235ff1fa037775fa821c402MD55LICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/83727/3/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD53ORIGINAL1032464975.2022.pdf1032464975.2022.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf3223890https://repositorio.unal.edu.co/bitstream/unal/83727/4/1032464975.2022.pdf7f1f0b366dd3b01de1853b977543cba0MD54unal/83727oai:repositorio.unal.edu.co:unal/837272023-08-14 23:04:44.826Repositorio 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