Configuración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.)
fotografías a blanco y negro, fotografías a color, ilustraciones, gráficas, tablas
- Autores:
-
Cortes Jaimes, Lesley Andrea
- 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/82329
- Palabra clave:
- 660 - Ingeniería química::664 - Tecnología de alimentos
630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materiales
Conservación de frutas
Fruit Preservation
Molds
Preservación de frutas
Conservación de frutas
Mohos
Physalis peruviana L.
Botrytis cinerea
Cinamaldehído
Bentonita
Empaque activo antimicrobiano
Cinnamaldehyde
Bentonite
Antimicrobial active packaging
Gooseberry
Grey mould
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Configuración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.) |
| dc.title.translated.eng.fl_str_mv |
Configuration of an antimicrobial active packaging system for fresh cape gooseberry (Physalis peruviana L.) fruits |
| title |
Configuración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.) |
| spellingShingle |
Configuración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.) 660 - Ingeniería química::664 - Tecnología de alimentos 630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materiales Conservación de frutas Fruit Preservation Molds Preservación de frutas Conservación de frutas Mohos Physalis peruviana L. Botrytis cinerea Cinamaldehído Bentonita Empaque activo antimicrobiano Cinnamaldehyde Bentonite Antimicrobial active packaging Gooseberry Grey mould |
| title_short |
Configuración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.) |
| title_full |
Configuración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.) |
| title_fullStr |
Configuración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.) |
| title_full_unstemmed |
Configuración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.) |
| title_sort |
Configuración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.) |
| dc.creator.fl_str_mv |
Cortes Jaimes, Lesley Andrea |
| dc.contributor.advisor.none.fl_str_mv |
Herrera Arévalo, Aníbal Orlando Castellanos Espinosa, Diego Alberto |
| dc.contributor.author.none.fl_str_mv |
Cortes Jaimes, Lesley Andrea |
| dc.contributor.researchgroup.spa.fl_str_mv |
Horticultura |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::664 - Tecnología de alimentos 630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materiales Conservación de frutas |
| topic |
660 - Ingeniería química::664 - Tecnología de alimentos 630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materiales Conservación de frutas Fruit Preservation Molds Preservación de frutas Conservación de frutas Mohos Physalis peruviana L. Botrytis cinerea Cinamaldehído Bentonita Empaque activo antimicrobiano Cinnamaldehyde Bentonite Antimicrobial active packaging Gooseberry Grey mould |
| dc.subject.lemb.eng.fl_str_mv |
Fruit Preservation Molds |
| dc.subject.lemb.spa.fl_str_mv |
Preservación de frutas Conservación de frutas Mohos |
| dc.subject.proposal.other.fl_str_mv |
Physalis peruviana L. Botrytis cinerea |
| dc.subject.proposal.spa.fl_str_mv |
Cinamaldehído Bentonita Empaque activo antimicrobiano |
| dc.subject.proposal.eng.fl_str_mv |
Cinnamaldehyde Bentonite Antimicrobial active packaging Gooseberry Grey mould |
| description |
fotografías a blanco y negro, fotografías a color, ilustraciones, gráficas, tablas |
| publishDate |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2022-09-26T19:23:02Z |
| dc.date.available.none.fl_str_mv |
2022-09-26T19:23:02Z |
| dc.date.issued.none.fl_str_mv |
2022-08-08 |
| 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 |
DataPaper 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/82329 |
| 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/82329 https://repositorio.unal.edu.co/ |
| identifier_str_mv |
Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.references.spa.fl_str_mv |
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Ventaquemada - Boyacá |
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Universidad Nacional de Colombia |
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Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos |
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Facultad de Ciencias Agrarias |
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Bogotá, Colombia |
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Universidad Nacional de Colombia - Sede Bogotá |
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Universidad Nacional de Colombia |
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Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Herrera Arévalo, Aníbal Orlando823f7cf46fa80ec20da29c7ee3455982600Castellanos Espinosa, Diego Albertoa25780611b403a28be732b05bcfeb12d600Cortes Jaimes, Lesley Andrea7cf873bc32c6100339e26f6f6ebe86c7600Horticultura2022-09-26T19:23:02Z2022-09-26T19:23:02Z2022-08-08https://repositorio.unal.edu.co/handle/unal/82329Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/fotografías a blanco y negro, fotografías a color, ilustraciones, gráficas, tablasLa uchuva es un fruto apetecido por sus características organolépticas y nutricionales. Sin embargo, sus posibilidades de mercado son limitadas debido a su rápido deterioro tras la cosecha. Una de las principales causas de degradación de esta fruta es la actividad de microorganismos como Botrytis cinerea. En este estudio se propuso un sistema de empaque activo con actividad antifúngica combinado con atmósferas modificadas (MAP), evaluando la capacidad de conservación de los frutos frescos de uchuva. Inicialmente, se evaluó el efecto antifúngico de tres compuestos diferentes de origen vegetal (cinamaldehído, 2-nonanona y aceite esencial de orégano) y en fase de vapor para determinar la concentración mínima inhibitoria (CMI) para Botrytis cinerea con un ensayo in vitro utilizando un sistema cerrado a 23 °C y 74,66 kPa. En la segunda fase, el componente antimicrobiano con mejor capacidad antifúngica se incluyó en un sistema de empaque activo en forma de bolsitas y se adsorbió hasta su saturación en una matriz de bentonita en polvo. Se envasaron 100 ± 1 g de frutas en bandejas de ácido poliláctico (PLA) y se sellaron con una película de PLA con una perforación de 0,058 mm en el centro formando un MAP. Algunos frutos se inocularon deliberadamente con B. cinerea evaluando 4 tratamientos diferentes: 1) sin elemento activo e inóculo de Botrytis (NN), 2) sin elemento activo y con inóculo (NI), 3) con elemento activo y sin inóculo (AN) y 4) con elemento activo y con inóculo (AI). Los frutos envasados se almacenaron a 6 °C y 75% de HR determinando el deterioro fúngico y los cambios en diversas propiedades de calidad. A partir de las pruebas in vitro, se determinó que el cinamaldehído es el componente con mayor capacidad antifúngica con una CIM de 2,38 µg por cm3 de espacio de cabeza. Con el sistema de envasado activo combinado con MAP, fue posible obtener una vida útil de 43 días para el tratamiento AN y de 33 días para el tratamiento AI, cargando los sobres con una cantidad de cinamaldehído correspondiente a tres veces la CIM para compensar las pérdidas de compuestos debidas a la permeación fuera del envase. El envasado activo con inclusión de cinamaldehído en los sobres combinado con MAP constituye un sistema eficaz e innovador para prolongar la vida útil de las frutas de uchuva y puede aplicarse a otras frutas y verduras frescas. (Texto tomado de la fuente)In this project, the configuration of an active antimicrobial packaging system, to extend the shelf life of fresh cape gooseberry (Physalis peruviana L.) fruits from Ventaquemada, Boyacá, was proposed. Initially, Botrytis cinerea mold was identified as the predominant microorganism causing fruit deterioration. Then, in vitro tests were carried out to establish the antimicrobial effect and the minimum inhibitory concentration (MIC) in vapor phase of three compounds of plant origin: 2-nonanone, cinnamaldehyde and oregano essential oil. The cinnamaldehyde was the most active of them obtaining an MIC of 2.38 µg/cm3 headspace for 40 days of storage at 23 °C. Finally, through in vivo tests, deterioration caused by mold was evaluated in a packaging system of sealed trays of polylactic acid (PLA) with modified atmospheres (MAP) and with an active element in sachet composed of bentonite saturated with cinnamaldehyde performing the following packaging treatments: without sachet and without mold inoculum (SS), without sachet and with mold inoculum (SC), with sachet without mold (CS) and with sachet with mold (CC) for 6 weeks at 6 °C and 75% RH. The sachets were prepared to obtain a concentration of 7,14 ± 0.1 µg cinnamaldehyde per cm3 per headspace to evaluate its vapor phase release. The shelf life obtained for cape gooseberry fruits constitutes an opportunity to enhance the commercialization of this product by reducing losses in storage and transport through an integrated, active packaging with natural and biodegradable materials.Convocatoria de innovación entre actores del sistema regional-departamento de Boyacá-2018, proyecto No 66121, subvención 80740-554-2019MaestríaMagíster en Ciencia y Tecnología de AlimentosCalidad de los Alimentos - Empaques y Envases para Alimentosxiv, 100 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá660 - Ingeniería química::664 - Tecnología de alimentos630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materialesConservación de frutasFruit PreservationMoldsPreservación de frutasConservación de frutasMohosPhysalis peruviana L.Botrytis cinereaCinamaldehídoBentonitaEmpaque activo antimicrobianoCinnamaldehydeBentoniteAntimicrobial active packagingGooseberryGrey mouldConfiguración de un sistema de empaque activo antimicrobiano para frutos frescos de uchuva (Physalis peruviana L.)Configuration of an antimicrobial active packaging system for fresh cape gooseberry (Physalis peruviana L.) fruitsTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionDataPaperTexthttp://purl.org/redcol/resource_type/TMVentaquemada - BoyacáAbarca, R. 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Pharmacological Research, 122, 78–89. https://doi.org/10.1016/J.PHRS.2017.05.019Desarrollo y evaluación de un sistema integrado de empaque con actividad antifúngica y control de humedad para la preservación de uchuva (Physalis peruviana)Departamento Administrativo de Ciencia, Tecnología e Innovación (Colciencias)EstudiantesInvestigadoresMaestrosMedios de comunicaciónLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/82329/3/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD53ORIGINAL1032442136.2022.pdf1032442136.2022.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf2111813https://repositorio.unal.edu.co/bitstream/unal/82329/4/1032442136.2022.pdf513007482bf640f1cd16bdbaa4d9188fMD54THUMBNAIL1032442136.2022.pdf.jpg1032442136.2022.pdf.jpgGenerated 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