Desarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadas
Ilustraciones
- Autores:
-
Velez Villada, Angie Dahiana
- Tipo de recurso:
- Fecha de publicación:
- 2024
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/86993
- Palabra clave:
- 660 - Ingeniería química::663 - Tecnología de bebidas
630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materiales
industria de bebidas
Frutas deshidratadas
Desarrollo de productos
Deshidratación de frutas
Productos naturales
microondas
polifenoles
ultrasonido
agraz
extracción
microwaves
ultrasound
extraction
polyphenols
agraz
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Desarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadas |
| dc.title.translated.eng.fl_str_mv |
Development of a beverage made from dehydrated mortiño (Vaccinium meridionale) leaves |
| title |
Desarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadas |
| spellingShingle |
Desarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadas 660 - Ingeniería química::663 - Tecnología de bebidas 630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materiales industria de bebidas Frutas deshidratadas Desarrollo de productos Deshidratación de frutas Productos naturales microondas polifenoles ultrasonido agraz extracción microwaves ultrasound extraction polyphenols agraz |
| title_short |
Desarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadas |
| title_full |
Desarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadas |
| title_fullStr |
Desarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadas |
| title_full_unstemmed |
Desarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadas |
| title_sort |
Desarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadas |
| dc.creator.fl_str_mv |
Velez Villada, Angie Dahiana |
| dc.contributor.advisor.none.fl_str_mv |
Rojano, Benjamin Alberto Alzate Arbeláez, Andrés Felipe |
| dc.contributor.author.none.fl_str_mv |
Velez Villada, Angie Dahiana |
| dc.contributor.researchgroup.spa.fl_str_mv |
Química de Los Productos Naturales y Los Alimentos |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::663 - Tecnología de bebidas 630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materiales |
| topic |
660 - Ingeniería química::663 - Tecnología de bebidas 630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materiales industria de bebidas Frutas deshidratadas Desarrollo de productos Deshidratación de frutas Productos naturales microondas polifenoles ultrasonido agraz extracción microwaves ultrasound extraction polyphenols agraz |
| dc.subject.lemb.none.fl_str_mv |
industria de bebidas Frutas deshidratadas Desarrollo de productos Deshidratación de frutas Productos naturales |
| dc.subject.proposal.spa.fl_str_mv |
microondas polifenoles ultrasonido agraz extracción |
| dc.subject.proposal.eng.fl_str_mv |
microwaves ultrasound extraction polyphenols agraz |
| description |
Ilustraciones |
| publishDate |
2024 |
| dc.date.accessioned.none.fl_str_mv |
2024-10-18T18:59:24Z |
| dc.date.available.none.fl_str_mv |
2024-10-18T18:59:24Z |
| dc.date.issued.none.fl_str_mv |
2024 |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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info:eu-repo/semantics/acceptedVersion |
| dc.type.content.spa.fl_str_mv |
Text |
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http://purl.org/redcol/resource_type/TM |
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acceptedVersion |
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https://repositorio.unal.edu.co/handle/unal/86993 |
| 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/86993 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.indexed.spa.fl_str_mv |
LaReferencia |
| dc.relation.references.spa.fl_str_mv |
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Universidad Nacional de Colombia |
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Facultad de Ciencias Agrarias |
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Atribución-NoComercial 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Rojano, Benjamin Alberto45a3fe081762f4ddf3837332e3478537Alzate Arbeláez, Andrés Felipe091e2aa8995cdcf07284340aac473badVelez Villada, Angie Dahiana8c72566da17effe13965351098f1ecd5Química de Los Productos Naturales y Los Alimentos2024-10-18T18:59:24Z2024-10-18T18:59:24Z2024https://repositorio.unal.edu.co/handle/unal/86993Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/IlustracionesEl consumo de frutos de Vaccinium meridionale ha incrementado por su alto contenido de metabolitos bioactivos, sin embargo, esto incrementa el volumen de subproductos como las hojas de poda. Estas hojas son ricas en compuestos antioxidantes como catequinas y ácidos fenólicos, con propiedades antinflamatorias, retardantes de la oxidación lipídica y la contaminación microbiana. No obstante, para desarrollar un producto de calidad a partir de este subproducto, es de gran relevancia optimizar los procesos de secado y extractivos para obtener un extracto rico en antioxidantes. En este trabajo, se deshidrataron hojas de V. meridionale mediante secado por microondas (440, 660 y 800W) y convectivo (40 y 60°C); los datos de secado se ajustaron a modelos semi-empiricos. Se evalúo el contenido de metabolitos antioxidantes (fenoles y flavonoides totales) y la capacidad antioxidante (ABTS, DPPH y FRAP). Se optimizaron las metodologías de ultrasonido y agitación, en cuanto a metabolitos antioxidantes. El extracto con mejores características se incluyó en una bebida, se evaluaron sus parámetros fisicoquímicos y capacidad antioxidante. La condición de mayor conservación de los metabolitos y capacidad antioxidantes fue microondas a una potencia de 600W. Las condiciones óptimas de extracción fueron 70 min a 72°C en ultrasonido, y 138 min a 72°C en agitación. La bebida cumplió con un aporte del 10% del valor ORAC recomendado y no presentó aspectos sensoriales objetables. La obtención del extracto y su inclusión en una bebida representa una alternativa innovadora y viable para la utilización de este subproducto generando un producto con un alto valor agregado que podría industrializarse. (Tomado de la fuente)The consumption of fruits of Vaccinium meridionale has increased due to its high content of bioactive metabolites, however, this increases the volume of byproducts such as pruning leaves. These leaves are rich in antioxidant compounds such as catechins and phenolic acids, with anti-inflammatory properties, retardants of lipid oxidation and microbial contamination. However, in order to develop a quality product from this byproduct, it is very important to optimize drying and extractive processes to obtain an extract rich in antioxidants. In this work, sheets of V. meridionale were dehydrated by microwave drying (440, 660 and 800W) and convective (40 and 60°C); drying data were adjusted to semi empirical models. The content of antioxidant metabolites (total phenols and flavonoids) and antioxidant capacity (ABTS, DPPH and FRAP) were evaluated. Ultrasound and agitation methodologies were optimized for antioxidant metabolites. The extract with better characteristics was included in a drink, its physicochemical parameters and antioxidant capacity were evaluated. The condition of greater conservation of metabolites and antioxidant capacity was microwave at a power of 600W. Optimum extraction conditions were 70 min at 72°C in ultrasound, and 138 min at 72°C in agitation. The drink met a 10% contribution of the recommended ORAC value and did not present objectionable sensory aspects. Obtaining the extract and its inclusion in a drink represents an innovative and viable alternative for the use of this by-product generating a product with a high added value that could be industrialised.MaestríaMagister en Ciencia y Tecnología de AlimentosProductos Naturales y AntioxidantesAgro Ingeniería Y Alimentos.Sede Medellín87 páginasapplication/pdfspaUniversidad Nacional de ColombiaMedellín - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasMedellín, ColombiaUniversidad Nacional de Colombia - Sede Medellín660 - Ingeniería química::663 - Tecnología de bebidas630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materialesindustria de bebidasFrutas deshidratadasDesarrollo de productosDeshidratación de frutasProductos naturalesmicroondaspolifenolesultrasonidoagrazextracciónmicrowavesultrasoundextractionpolyphenolsagrazDesarrollo de una bebida elaborada a partir de hojas de mortiño (Vaccinium meridionale) deshidratadasDevelopment of a beverage made from dehydrated mortiño (Vaccinium meridionale) leavesTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMLaReferenciaAGRONET. 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Molecules, 25(4), 787. https://doi.org/10.3390/molecules25040787EstudiantesInvestigadoresPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/86993/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1026161108.2024.pdf1026161108.2024.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf2153089https://repositorio.unal.edu.co/bitstream/unal/86993/2/1026161108.2024.pdf5ed5ac24101f4c224c9cd0097da2c757MD52THUMBNAIL1026161108.2024.pdf.jpg1026161108.2024.pdf.jpgGenerated Thumbnailimage/jpeg4449https://repositorio.unal.edu.co/bitstream/unal/86993/3/1026161108.2024.pdf.jpgd0382b0fce2eed75c558dfb48086fc30MD53unal/86993oai:repositorio.unal.edu.co:unal/869932024-10-18 23:31:11.724Repositorio Institucional Universidad Nacional de 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