Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca
ilustraciones a color, diagramas, fotografías
- Autores:
-
Navarrete Osorio, Luisa Fernanda
- Tipo de recurso:
- Fecha de publicación:
- 2023
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/85355
- Palabra clave:
- 660 - Ingeniería química::664 - Tecnología de alimentos
570 - Biología::572 - Bioquímica
570 - Biología::579 - Historia natural microorganismos, hongos, algas
Suero lácteo-Microbiología
Penicillium
Farmacorresistencia fúngica
Whey-Microbiology
Drug resistance, fungal
Arepas de maíz-Microbiología
Arepas de yuca-Microbiología
Corn Griddle cake-Microbiology
Cassava griddle cake-Microbiology
Efecto antifúngico
Lactosuero
Arepa de maíz y yuca
Penicillium
Antifungal effect
Whey
Corn and cassava arepa
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca |
| dc.title.translated.eng.fl_str_mv |
Assessment of the antifungal effect of whey on Penicillium sp. in corn and cassava arepas |
| title |
Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca |
| spellingShingle |
Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca 660 - Ingeniería química::664 - Tecnología de alimentos 570 - Biología::572 - Bioquímica 570 - Biología::579 - Historia natural microorganismos, hongos, algas Suero lácteo-Microbiología Penicillium Farmacorresistencia fúngica Whey-Microbiology Drug resistance, fungal Arepas de maíz-Microbiología Arepas de yuca-Microbiología Corn Griddle cake-Microbiology Cassava griddle cake-Microbiology Efecto antifúngico Lactosuero Arepa de maíz y yuca Penicillium Antifungal effect Whey Corn and cassava arepa |
| title_short |
Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca |
| title_full |
Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca |
| title_fullStr |
Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca |
| title_full_unstemmed |
Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca |
| title_sort |
Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca |
| dc.creator.fl_str_mv |
Navarrete Osorio, Luisa Fernanda |
| dc.contributor.advisor.spa.fl_str_mv |
Ospina Sánchez, Sonia Amparo Zuluaga Domínguez, Carlos Mario |
| dc.contributor.author.spa.fl_str_mv |
Navarrete Osorio, Luisa Fernanda |
| dc.contributor.researchgroup.spa.fl_str_mv |
Biopolímeros y Biofuncionales |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::664 - Tecnología de alimentos 570 - Biología::572 - Bioquímica 570 - Biología::579 - Historia natural microorganismos, hongos, algas |
| topic |
660 - Ingeniería química::664 - Tecnología de alimentos 570 - Biología::572 - Bioquímica 570 - Biología::579 - Historia natural microorganismos, hongos, algas Suero lácteo-Microbiología Penicillium Farmacorresistencia fúngica Whey-Microbiology Drug resistance, fungal Arepas de maíz-Microbiología Arepas de yuca-Microbiología Corn Griddle cake-Microbiology Cassava griddle cake-Microbiology Efecto antifúngico Lactosuero Arepa de maíz y yuca Penicillium Antifungal effect Whey Corn and cassava arepa |
| dc.subject.decs.spa.fl_str_mv |
Suero lácteo-Microbiología Penicillium Farmacorresistencia fúngica |
| dc.subject.decs.eng.fl_str_mv |
Whey-Microbiology Drug resistance, fungal |
| dc.subject.lemb.spa.fl_str_mv |
Arepas de maíz-Microbiología Arepas de yuca-Microbiología |
| dc.subject.lemb.eng.fl_str_mv |
Corn Griddle cake-Microbiology Cassava griddle cake-Microbiology |
| dc.subject.proposal.spa.fl_str_mv |
Efecto antifúngico Lactosuero Arepa de maíz y yuca |
| dc.subject.proposal.other.fl_str_mv |
Penicillium |
| dc.subject.proposal.eng.fl_str_mv |
Antifungal effect Whey Corn and cassava arepa |
| description |
ilustraciones a color, diagramas, fotografías |
| publishDate |
2023 |
| dc.date.issued.none.fl_str_mv |
2023 |
| dc.date.accessioned.none.fl_str_mv |
2024-01-17T19:02:18Z |
| dc.date.available.none.fl_str_mv |
2024-01-17T19:02:18Z |
| 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 |
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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/85355 |
| 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/85355 https://repositorio.unal.edu.co/ |
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Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
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spa |
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spa |
| dc.relation.references.spa.fl_str_mv |
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Farmacia y Espacio de Salud, 21, 49–53 Gómez, C. (2021, September 23). La apuesta de Bimbo con su nueva línea de arepas colombianas. Portafolio. https://www.portafolio.co/negocios/empresas/bimbo-entra en-el-mercado-de-las-arepas-556559 González-Forte, L. del S., Amalvy, J. I., & Bertola, N. (2019). Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi hard cheese during ripening. Heliyon, 5(6). https://doi.org/10.1016/j.heliyon.2019.e01957 Gurtler, J. B., & Mai, T. L. (2014). Preservatives: Traditional Preservatives - Organic Acids. In Encyclopedia of Food Microbiology: Second Edition (pp. 119–130). Elsevier Inc. https://doi.org/10.1016/B978-0-12-384730-0.00260-3 Han, J. W., Ruiz-Garcia, L., Qian, J. P., & Yang, X. T. (2018). Food Packaging: A Comprehensive Review and Future Trends. In Comprehensive Reviews in Food Science and Food Safety (Vol. 17, Issue 4, pp. 860–877). 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Revista Lasallista de Investigación, 9(2), 102–111. http://www.redalyc.org/articulo.oa?id=69525875006 Riley, M. A., & Wertz, J. E. (2002). Bacteriocins: Evolution, ecology, and application. In Annual Review of Microbiology (Vol. 56, pp. 117–137). https://doi.org/10.1146/annurev.micro.56.012302.161024 Rivas Alfonzo, B. (2014). El Casabe y la Arepa: Alimentos Prehispánicos de la Culinaria Indígena Venezolana. PASOS Revista de Turismo y Patrimonio Cultural, 12(2), 433– 442. https://doi.org/10.25145/j.pasos.2014.12.031 Rodríguez, H., Higuita, J., & Bonilla, K. (2018). Innovación en la industria de la arepa de maíz en Colombia. In G. Hoyos (Ed.), Algunos componentes generales, particulares y singulares del maíz en Colombia y México. (1st ed., pp. 113–129). Saldarriaga, G. (1999). La inserción del maíz en el gusto de la sociedad colonial del Nuevo Reino de Granada. Historia y Sociedad, 6, 84–106. https://revistas.unal.edu.co/index.php/hisysoc/article/view/23108 Sánchez, L. (2021). 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S., Ron, I., Livne, R., Heianza, Y., Qi, L., Shai, I., Garg, R., & Hotamisligil, G. S. (2019). The short-chain fatty acid propionate increases glucagon and FABP4 production, impairing insulin action in mice and humans. In Sci. Transl. Med (Vol. 11, Issue 0120). http://stm.sciencemag.org/ Tkaczewska, J. (2020). Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review. In Trends in Food Science and Technology (Vol. 106, pp. 298–311). Elsevier Ltd. https://doi.org/10.1016/j.tifs.2020.10.022 Universidad Nacional Autónoma de México (UNAM). (2020). Género Penicillium. Proyecto PAPIME PE206620: Mohos Productores de Micotoxinas. https://masam.cuautitlan.unam.mx/mohos_toxigenos_unigras/penicillium.html Vilgis, T. A. (2015). Soft matter food physics - The physics of food and cooking. Reports on Progress in Physics, 78(12). https://doi.org/10.1088/0034-4885/78/12/124602 Wei, F., Mortimer, M., Cheng, H., Sang, N., & Guo, L. H. 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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_abf2Ospina Sánchez, Sonia Amparo116924f4f0abca4647115a08c2e62940Zuluaga Domínguez, Carlos Marioe62c6eaefb21c224237f001387877fd5Navarrete Osorio, Luisa Fernandad48df37a013e9fe6765f29c2477f115eBiopolímeros y Biofuncionales2024-01-17T19:02:18Z2024-01-17T19:02:18Z2023https://repositorio.unal.edu.co/handle/unal/85355Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones a color, diagramas, fotografíasLas arepas son productos que se obtienen a partir de la masa de maíz blanca, amarilla o mezcla de ambas previamente cocida, mezclada con otros ingredientes como sal, queso entre otros, posteriormente asadas o horneadas; una de las principales limitantes en su producción y comercialización es la contaminación con mohos, antes del final de su vida útil; por lo que se han evaluado soluciones como el uso de nuevos conservantes. En este contexto, estudios encaminados al aprovechamiento del lactosuero, que es un subproducto proveniente de la elaboración de quesos, demuestran que puede funcionar como conservante natural si es hidrolizado con proteasas, puesto que, algunos péptidos provenientes de esta hidrólisis se asocian con un efecto antimicrobiano y antifúngico. Por tal motivo, la presente investigación tuvo como objetivo evaluar el potencial antifúngico del lactosuero WPC 80 pretratado mediante hidrólisis con proteasas, sobre Penicillium sp. en arepas de maíz y de yuca; para tal propósito, el lactosuero WPC 80 fue hidrolizado con cinco tipos de proteasas comerciales (Formea®, Alcalase®, Protamex®, Papaína y Tripsina de páncreas bovino) determinando su efecto antifúngico en medio de cultivo y en arepas de maíz y yuca, analizando a su vez el impacto de su uso en las características sensoriales (sabor y acidez) y fisicoquímicas (Porcentaje de humedad y pH) de estos productos; obteniendo finalmente como resultado que, de todos los hidrolizados evaluados el hidrolizado con tripsina presentó efecto antifúngico, siendo este mucho menor al efecto del ácido sórbico pero similar al del propionato de calcio. De su aplicación en arepas de maíz y yuca, se evidenció que su mezcla con ácido sórbico ambos a 500 ppm, limitaba el crecimiento de mohos tanto en refrigeración como en un ambiente con variación de temperatura y humedad relativa, logrando alcanzar una vida útil igual o superior a la exhibida por arepas con mezcla de conservantes (ácido sórbico 874 ppm y propionato de calcio 499 ppm) y con sólo ácido sórbico a 500 ppm, además el uso de este hidrolizado no produjo impacto negativo en las características fisicoquímicas y sensoriales analizadas. En conclusión, el hidrolizado del lactosuero WPC 80 con tripsina, es una opción para incrementar la vida útil de arepas que contienen ácido sórbico como conservante, en especial si se requiere un producto que se pueda almacenar fuera de nevera y con bajas concentraciones de conservantes sintéticos. (Texto tomado de la fuente)Arepas are products made from the dough of white corn, yellow corn, or a combination of both, previously cooked and mixed with other ingredients such as salt, cheese, among others, and then baked or grilled. One of the main limitations in their production and commercialization is mold contamination before the end of their shelf life. Therefore, solutions such as the use of new preservatives have been evaluated. In this context, studies aimed at the utilization of whey, a byproduct of cheese production, demonstrate that it can function as a natural preservative when hydrolyzed with proteases, since some peptides resulting from this hydrolysis are associated with antimicrobial and antifungal effects. For this reason, the objective of this research was to evaluate the antifungal potential of pre-treated whey protein concentrate (WPC) 80 through hydrolysis with proteases against Penicillium sp. in corn and cassava arepas. For this purpose, WPC 80 was hydrolyzed with five types of commercial proteases (Formea®, Alcalase®, Protamex®, Papain, and bovine pancreatic Trypsin), determining their antifungal effect in culture media and in corn and cassava arepas. The impact of its use on the sensory characteristics (flavor and acidity) and physicochemical properties (moisture content and pH) of these products was also analyzed. The results showed that, among all the hydrolysates evaluated, the hydrolysate with Trypsin presented an antifungal effect, which was much lower than the effect of sorbic acid but similar to that of calcium propionate. When applied to corn and cassava arepas, it was observed that the combination of the hydrolysate with Trypsin and sorbic acid, both at 500 ppm, inhibited mold growth both under refrigeration and in an environment with temperature and relative humidity variations, achieving a shelf life equal to or greater than that exhibited by arepas with a mixture of preservatives (sorbic acid 874 ppm and calcium propionate 499 ppm) and arepas with sorbic acid alone at 500 ppm. Furthermore, the use of this hydrolysate did not have a negative impact on the analyzed physicochemical and sensory characteristics. In conclusion, the hydrolysate of WPC 80 with Trypsin is an option to extend the shelf life of arepas containing sorbic acid as a preservative, especially if a product that can be stored outside the refrigerator and without high concentrations of synthetic preservatives is required.MaestríaMagíster en Ciencias-MicrobiologíaBioprocesos y Bioprospección120 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias - Maestría en Ciencias - MicrobiologíaFacultad de CienciasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá660 - Ingeniería química::664 - Tecnología de alimentos570 - Biología::572 - Bioquímica570 - Biología::579 - Historia natural microorganismos, hongos, algasSuero lácteo-MicrobiologíaPenicilliumFarmacorresistencia fúngicaWhey-MicrobiologyDrug resistance, fungalArepas de maíz-MicrobiologíaArepas de yuca-MicrobiologíaCorn Griddle cake-MicrobiologyCassava griddle cake-MicrobiologyEfecto antifúngicoLactosueroArepa de maíz y yucaPenicilliumAntifungal effectWheyCorn and cassava arepaEvaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yucaAssessment of the antifungal effect of whey on Penicillium sp. in corn and cassava arepasTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAxel, C., Zannini, E., & Arendt, E. 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Academic Press. https://doi.org/10.1016/j.jcs.2021.103293EstudiantesInvestigadoresLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/85355/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1151959608.2023.pdf1151959608.2023.pdfTesis de Maestría en Ciencias Microbiologíaapplication/pdf3126965https://repositorio.unal.edu.co/bitstream/unal/85355/2/1151959608.2023.pdf738623efad75dfa357e5c314b638e32cMD52THUMBNAIL1151959608.2023.pdf.jpg1151959608.2023.pdf.jpgGenerated Thumbnailimage/jpeg4573https://repositorio.unal.edu.co/bitstream/unal/85355/3/1151959608.2023.pdf.jpg9af0e9e49baedc430b3801d5559250f8MD53unal/85355oai:repositorio.unal.edu.co:unal/853552024-01-17 23:03:44.199Repositorio Institucional Universidad Nacional de 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