Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)

ilustraciones, tablas

Autores:: Zapata Osorio, Luz Angela

Tipo de recurso:

Fecha de publicación:: 2021

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

id	UNACIONAL2_223aad74a11de8991b178f39af94e799
oai_identifier_str	oai:repositorio.unal.edu.co:unal/80737
network_acronym_str	UNACIONAL2
network_name_str	Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv	Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)
dc.title.translated.eng.fl_str_mv	Preparation of a functional food product by using freeze-dried pulp of sour guava (Psidium araca)
title	Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)
spellingShingle	Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca) 660 - Ingeniería química::664 - Tecnología de alimentos Industria alimenticia Food industry and trade Psidium araca Sour guava Antioxidant activity Bioactive compounds Functional food product Biscuit Biscuit filling Guayaba agria Actividad antioxidante Producto alimenticio funcional Galleta Relleno de galleta Compuestos bioactivos
title_short	Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)
title_full	Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)
title_fullStr	Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)
title_full_unstemmed	Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)
title_sort	Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)
dc.creator.fl_str_mv	Zapata Osorio, Luz Angela
dc.contributor.advisor.none.fl_str_mv	Rojano, Benjamín Alberto
dc.contributor.author.none.fl_str_mv	Zapata Osorio, Luz Angela
dc.contributor.educationalvalidator.none.fl_str_mv	Morales Saavedra, Diana Marcela
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::664 - Tecnología de alimentos
topic	660 - Ingeniería química::664 - Tecnología de alimentos Industria alimenticia Food industry and trade Psidium araca Sour guava Antioxidant activity Bioactive compounds Functional food product Biscuit Biscuit filling Guayaba agria Actividad antioxidante Producto alimenticio funcional Galleta Relleno de galleta Compuestos bioactivos
dc.subject.lemb.spa.fl_str_mv	Industria alimenticia
dc.subject.lemb.eng.fl_str_mv	Food industry and trade
dc.subject.proposal.eng.fl_str_mv	Psidium araca Sour guava Antioxidant activity Bioactive compounds Functional food product Biscuit Biscuit filling
dc.subject.proposal.spa.fl_str_mv	Guayaba agria Actividad antioxidante Producto alimenticio funcional Galleta Relleno de galleta Compuestos bioactivos
description	ilustraciones, tablas
publishDate	2021
dc.date.accessioned.none.fl_str_mv	2021-11-29T15:02:16Z
dc.date.available.none.fl_str_mv	2021-11-29T15:02:16Z
dc.date.issued.none.fl_str_mv	2021
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/80737
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/80737 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	Abdel-Hamid, M., Romeih, E., Huang, Z., Enomoto, T., Huang, L., & Li, L. (2020). Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract. Food Chemistry, 303, 125400. https://doi.org/10.1016/j.foodchem.2019.125400 Agrahar-Murugkar, D. (2020). Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics. Lwt, 130, 109703. https://doi.org/10.1016/j.lwt.2020.109703 Ajila, C. M., Leelavathi, K., & Prasada Rao, U. J. S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319–326. https://doi.org/10.1016/j.jcs.2007.10.001 Alcaire, F., Antúnez, L., Vidal, L., Velázquez, A. L., Giménez, A., Curutchet, M. R., Girona, A., & Ares, G. (2020). Healthy snacking in the school environment: Exploring children and mothers’ perspective using projective techniques. Food Quality and Preference, 104173. https://doi.org/10.1016/j.foodqual.2020.104173 Alongi, M., Melchior, S., & Anese, M. (2019). Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient. LWT, 100, 300–305. https://doi.org/10.1016/j.lwt.2018.10.068 Alvídrez-Morales, A., González-Martínez, B. E., & Jiménez-Salas, Z. (2002). Tendencias en la producción de alimentos: Alimentos funcionales. Revista Salud Pública y Nutrición, 3(3), 1–6. Amorim, C., Godoy Alves Filho, E., Soares Rodrigues, T. H., Bender, R. J., Marques Canuto, K., Santos Garruti, D., & Rogéria Antoniolli, L. (2020). Volatile compounds associated to the loss of astringency in ‘Rama Forte’ persimmon fruit. Food Research International, 136, 109570. https://doi.org/10.1016/j.foodres.2020.109570 Antoniewska, A., Rutkowska, J., & Martinez Pineda, M. (2019). Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits. Food Chemistry, 286, 376–387. https://doi.org/10.1016/j.foodchem.2019.02.029 Antoniewska, A., Rutkowska, J., Martinez Pineda, M., & Adamska, A. (2018). Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour. LWT - Food Science and Technology, 89, 217–223. https://doi.org/10.1016/j.lwt.2017.10.039 Aranceta Bartrina, J., Blay Cortés, G., Echevarría Guitiérrez, F. J., Inmaculada;, G. C., Hernández Cabria, M., Iglesias Barcia, J. R., & López Díaz-Ufano, M. L. (2011). Atención primaria de calidad: Guía de buena práctica clinica en Alimentos funcionales. Organización Médica Colegial de España. Avello, M., & Suwalsky, M. (2006). Radicales libres, antioxidantes naturales y mecanismos de protección. Atenea, 494, 161–172. https://doi.org/10.4067/s0718-04622006000200010 Bajaj, S., Urooj, A., & Prabhasankar, P. (2006). Effect of incorporation of mint on texture, colour and sensory parameters of biscuits. International Journal of Food Properties, 9(4), 691–700. https://doi.org/10.1080/10942910600547632 Benzie, I. F. F., & Strain, J. J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292 Bhat, N. A., Wani, I. A., & Hamdani, A. M. (2020). Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies. Heliyon, 6(1), e03042. https://doi.org/10.1016/j.heliyon.2019.e03042 Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5 Brand, M. H., Connolly, B. A., Levine, L. H., Richards, J. T., Shine, S. M., & Spencer, L. E. (2017). Anthocyanins, total phenolics, ORAC and moisture content of wild and cultivated dark-fruited Aronia species. Scientia Horticulturae, 224, 332–342. https://doi.org/10.1016/j.scienta.2017.06.021 Brennan, C. S., & Samyue, E. (2004). Evaluation of Starch Degradation and Textural Characteristics of Dietary Fiber Enriched Biscuits. International Journal of Food Properties, 7(3), 647–657. https://doi.org/10.1081/JFP-200033070 Chagas Barros, R. G., Corrêa Pereira, U., Santana Andrade, J. K., Santos de Oliveira, C., Vieira Vasconcelos, S., & Narain, N. (2020). In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects. Food Research International, 136(July), 109614. https://doi.org/10.1016/j.foodres.2020.109614 Chen, L.-Y., Cheng, C.-W., & Liang, J.-Y. (2015). Effect of esterification condensation on the Folin–Ciocalteu method for the quantitative measurement of total phenols. Food Chemistry, 170, 10–15. https://doi.org/10.1016/j.foodchem.2014.08.038 Chen, Y., Wang, Y., Xu, L., Jia, Y., Xue, Z., Zhang, M., Phisalaphong, M., & Chen, H. (2020). Ultrasound-assisted modified pectin from unripe fruit pomace of raspberry (Rubus chingii Hu): Structural characterization and antioxidant activities. LWT, 134, 110007. https://doi.org/10.1016/j.lwt.2020.110007 Chuacharoen, T., Prasongsuk, S., & Sabliov, C. M. (2019). Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization. Molecules, 24(15), 2744. https://doi.org/10.3390/molecules24152744 Combs, C. A. (Ed.). (2016). Tannins: Biochemistry, food sources and nutritional properties. Nova Science Publishers. Coronado H, M., Vega y León, S., Gutiérrez T, R., Vázquez F, M., & Radilla V, C. (2015). Antioxidantes: perspectiva actual para la salud humana. Revista Chilena de Nutrición, 42(2), 206–212. https://doi.org/10.4067/S0717-75182015000200014 Cuadrado Silva, C. T. (2016). Estudio químico de las propiedades sensoriales y biofuncionales de la guayaba agria (Psidium friedrichsthalianum Nied.) [Universidad Nacional de Colombia]. http://www.bdigital.unal.edu.co/54997/ Das Chagas, E. G. L., Vanin, F. M., dos Santos Garcia, V. A., Yoshida, C. M. P., & de Carvalho, R. A. (2021). Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT, 137, 110472. https://doi.org/10.1016/j.lwt.2020.110472 De Lacerda de Oliveira Pineli, L., Veras de Carvalho, M., Andrade de Aguiar, L., de Oliveira, G. T., Costa Celestino, Sô. M., Braz Assunção Botelho, R., & Chiarello, M. D. (2015). Use of baru (Brazilian almond) waste from physical extraction of oil toproduce flour and cookies. LWT - Food Science and Technology, 60(1), 50–55. https://doi.org/10.1016/j.lwt.2014.09.035 De Oliveira, S. D., Araújo, C. M., Borges, G. da S. C., Lima, M. dos S., Viera, V. B., Garcia, E. F., de Souza, E. L., & de Oliveira, M. E. G. (2020). Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli. LWT, 134, 110200. https://doi.org/10.1016/j.lwt.2020.110200 Dinero. (2018). Exportación de frutas colombianas en 2018. 23 /05/2018. https://www.dinero.com/edicion-impresa/pais/articulo/exportacion-de-frutas-colombianas-en-2018/258606 Djaoudene, O., Mansinhos, I., Gonçalves, S., Jara-Palacios, M. J., Bachir bey, M., & Romano, A. (2021). Phenolic profile, antioxidant activity and enzyme inhibitory capacities of fruit and seed extracts from different Algerian cultivars of date (Phoenix dactylifera L.) were affected by in vitro simulated gastrointestinal digestion. South African Journal of Botany, 137, 133–148. https://doi.org/10.1016/j.sajb.2020.10.015 Dos Santos, W. N. L., da Silva Sauthier, M. C., Pinto dos Santos, A. M., de Andrade Santana, D., Almeida Azevedo, R. S., & da Cruz Caldas, J. (2017). Simultaneous determination of 13 phenolic bioactive compounds in guava (Psidium guajava L.) by HPLC-PAD with evaluation using PCA and Neural Network Analysis (NNA). Microchemical Journal, 133, 583–592. https://doi.org/10.1016/j.microc.2017.04.029 Fonseca C, Z. Y., Patiño B, G. A., & Herrán F, O. F. (2013). Malnutrición y seguridad alimentaria: un estudio multinivel. Revista Chilena de Nutrición, 40(3), 206–215. https://doi.org/10.4067/S0717-75182013000300001 Galla, N. R., Pamidighantam, P. R., Karakala, B., Gurusiddaiah, M. R., & Akula, S. (2017). Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science, 7, 20–26. https://doi.org/10.1016/j.ijgfs.2016.12.003 Garzón, G. Astrid, Narváez-Cuenca, C.-E., Vincken, J.-P., & Gruppen, H. (2017). Polyphenolic composition and antioxidant activity of açai (Euterpe oleracea Mart.) from Colombia. Food Chemistry, 217, 364–372. https://doi.org/10.1016/j.foodchem.2016.08.107 Garzón, G.A., Narváez, C. E., Riedl, K. M., & Schwartz, S. J. (2010). Chemical composition, anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vaccinium meridionale Swartz) from Colombia. Food Chemistry, 122(4), 980–986. https://doi.org/10.1016/j.foodchem.2010.03.017 Guevara Benavides, L. M. (2017, December 22). Nutresa y Colombina son los líderes del negocio de las galletas en Navidad. La República. https://www.larepublica.co/empresas/nutresa-y-colombina-son-los-lideres-del-negocio-de-las-galletas-en-navidad-2584201 Hagerman, A. E., & Butler, L. G. (1989). Choosing appropriate methods and standards for assaying tannin. Journal of Chemical Ecology, 15(6), 1795–1810. https://doi.org/10.1007/BF01012267 Hamid, Thakur, N. S., Thakur, A., & Kumar, P. (2020). Effect of different drying modes on phenolics and antioxidant potential of different parts of wild pomegranate fruits. Scientia Horticulturae, 274(August), 109656. https://doi.org/10.1016/j.scienta.2020.109656 Haytowitz, D. B., & Bhagwat, S. (2010). Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2. In Nutrient Data Laboratory (pp. 1–46). U.S. Department of Agriculture, Agricultural Research Service. http://www.ars.usda.gov/Services/docs.htm?docid=15866 Kasote, D. M., Jayaprakasha, G. K., & Patil, B. S. (2019). Leaf Disc Assays for Rapid Measurement of Antioxidant Activity. Scientific Reports, 9(1), 1884. https://doi.org/10.1038/s41598-018-38036-x Kidoń, M., & Grabowska, J. (2021). Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods. LWT, 136(January 2020), 110302. https://doi.org/10.1016/j.lwt.2020.110302 Krystyjan, M., Gumul, D., Ziobro, R., & Korus, A. (2015). The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT - Food Science and Technology, 63(1), 640–646. https://doi.org/10.1016/j.lwt.2015.03.075 Kuskoski, E. M., Asuero, A. G., Troncoso, A. M., Mancini-Filho, J., & Fett, R. (2005). Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos. Ciência e Tecnologia de Alimentos, 25(4), 726–732. https://doi.org/10.1590/S0101-20612005000400016 Lara Mantilla, C. (2008a). Chemical analysis of the culture medium: Psidium araca, 25% P/V. Archivos de Zootecnia, 217, 79–82. Lara Mantilla, C. (2008b). Composición química de un medio de cultivo a partir de guayaba agria (Psidium araca) y su relación con la nutrición de los microorganismos ruminales. Revista Colombiana de Biotecnología, 10(2), 44–49. Lara Mantilla, C., Nerio, L., & Oviedo Zumaqué, L. E. (2007). Evaluación fisicoquímica y bromatológica de la guayaba agria (Psidium araca) en dos estados de maduración. Temas Agrarios, 12(1), 13–21. https://doi.org/10.21897/rta.v12i1.647 Lee, D. P. S., Gan, A. X., & Kim, J. E. (2020). Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties. LWT, 134, 109902. https://doi.org/10.1016/j.lwt.2020.109902 Lillo, A., Carvajal-Caiconte, F., Nuñez, D., Balboa, N., & Alvear Zamora, M. (2016). Cuantificacion espectrofometria de compuestos fenolicos y actividad antioxidante en distintos berries nativos de Cono Sur de America. Revista de Investigaciones Agropecuarias, 42(2), 168–174. http://www.redalyc.org/articulo.oa?id=86447075010%0ACómo Lima, R. da S., Ferreira, S. R. S., Vitali, L., & Block, J. M. (2019). May the superfruit red guava and its processing waste be a potential ingredient in functional foods? Food Research International, 115, 451–459. https://doi.org/10.1016/j.foodres.2018.10.053 Lucini Mas, A., Brigante, F. I., Salvucci, E., Pigni, N. B., Martinez, M. L., Ribotta, P., Wunderlin, D. A., & Baroni, M. V. (2020). Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties? Food Chemistry, 316, 126279. https://doi.org/10.1016/j.foodchem.2020.126279 Mahloko, L. M., Silungwe, H., Mashau, M. E., & Kgatla, T. E. (2019). Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5(10), e02479. https://doi.org/10.1016/j.heliyon.2019.e02479 Mammen, D., & Daniel, M. (2012). A critical evaluation on the reliability of two aluminum chloride chelation methods for quantification of flavonoids. Food Chemistry, 135(3), 1365–1368. https://doi.org/10.1016/j.foodchem.2012.05.109 Marinova, D., Ribarova, F., & Atanassova, M. (2005). Total Phenolics and Total Flavonoids in Bulgarian Fruits and Vegetables. Journal of the University of Chemical Technology and Metallurgy, 40(3), 255–260. Mir, S. A., Bosco, S. J. D., Shah, M. A., Santhalakshmy, S., & Mir, M. M. (2017). Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agricultural Sciences, 16(1), 25–32. https://doi.org/10.1016/j.jssas.2015.01.001 Pasqualone, A., Makhlouf, F. Z., Barkat, M., Difonzo, G., Summo, C., Squeo, G., & Caponio, F. (2019). Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon, 5(8), e02242. https://doi.org/10.1016/j.heliyon.2019.e02242 Pedraza Chaverri, J., & Cárdenas Rodríguez, N. (2018). Especies reactivas de oxígeno y sistemas antioxidantes. Aspectos básicos. Educación Química, 17(2), 164. https://doi.org/10.22201/fq.18708404e.2006.2.66056 Pérez-Burillo, S., Oliveras, M. J., Quesada, J., Rufián-Henares, J. A., & Pastoriza, S. (2018). Relationship between composition and bioactivity of persimmon and kiwifruit. Food Research International, 105, 461–472. https://doi.org/10.1016/j.foodres.2017.11.022 Perumal, V., Khatib, A., Uddin Ahmed, Q., Fathamah Uzir, B., Abas, F., Murugesu, S., Zuwairi Saiman, M., Primaharinastiti, R., & EL-Seedi, H. (2021). Antioxidants profile of Momordica charantia fruit extract analyzed using LC-MS-QTOF-based metabolomics. Food Chemistry: Molecular Sciences, 100012. https://doi.org/10.1016/j.fochms.2021.100012 Price, M. L., Van Scoyoc, S., & Butler, L. G. (1978). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry, 26(5), 1214–1218. https://doi.org/10.1021/jf60219a031 Prior, R. L., Hoang, H., Gu, L., Wu, X., Bacchiocca, M., Howard, L., Hampsch-Woodill, M., Huang, D., Ou, B., & Jacob, R. (2003). Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORAC FL)) of Plasma and Other Biological and Food Samples. Journal of Agricultural and Food Chemistry, 51(11), 3273–3279. https://doi.org/10.1021/jf0262256 Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698 Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3 Rodriguez-Sandoval, E., Prasca-Sierra, I., & Hernandez, V. (2017). Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins. Journal of Food Measurement and Characterization, 11(4), 1630–1639. https://doi.org/10.1007/s11694-017-9543-0 Rojano, B., Gaviria, C., Gil, M., Saez, J., Schinella, G., & Tournier, H. (2008). Actividad antioxidante del isoespintanol en diferentes medios. Vitae, 15(1), 173–181. Roleira, F. M. F., Varela, C. L., Costa, S. C., & Tavares-da-Silva, E. J. (2018). Phenolic Derivatives From Medicinal Herbs and Plant Extracts: Anticancer Effects and Synthetic Approaches to Modulate Biological Activity. In B. T.-S. in N. P. C. Atta-ur-Rahman (Ed.), Studies in Natural Product Chemistry (Vol. 57, pp. 115–156). Elsevier. https://doi.org/10.1016/B978-0-444-64057-4.00004-1 Rotta, E. M., Giroux, H. J., Lamothe, S., Bélanger, D., Sabik, H., Visentainer, J. V., & Britten, M. (2020). Use of passion fruit seed extract (Passiflora edulis Sims) to prevent lipid oxidation in dairy beverages during storage and simulated digestion. LWT, 123, 109088. https://doi.org/10.1016/j.lwt.2020.109088 Sánchez-Riaño, A. M., Solanilla-Duque, J. F., Méndez-Arteaga, J. J., & Váquiro-Herrera, H. A. (2020). Bioactive potential of Colombian feijoa in physiological ripening stage. Journal of the Saudi Society of Agricultural Sciences, 19(4), 299–305. https://doi.org/10.1016/j.jssas.2019.05.002 Sharma, P., Velu, V., Indrani, D., & Singh, R. P. (2013). Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies. Food Research International, 50(2), 704–709. https://doi.org/10.1016/j.foodres.2012.03.002 Sidhu, J. S., Al-Hooti, S. N., Al-Saqer, J. M., Al-Amiri, H. A., Al-Foudari, M., Al-Othman, A., Ahmad, A., Al-Haji, L., Ahmed, N., Mansor, I. B., & Minal, J. (2004). Developing Functional Foods Using Red Palm Olein: Pilot-Scale Studies. International Journal of Food Properties, 7(1), 1–13. https://doi.org/10.1081/JFP-120022491 Singleton, G., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology And Viticulture, 16(3), 144–158. Srivastava, P., Indrani, D., & Singh, R. P. (2014). Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition, 65(7), 827–833. https://doi.org/10.3109/09637486.2014.937797 Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Hawkins Byrne, D. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6–7), 669–675. https://doi.org/10.1016/j.jfca.2006.01.003 Tyagi, P., Chauhan, A. K., & Aparna. (2020). Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants. LWT, 130, 109639. https://doi.org/10.1016/j.lwt.2020.109639 Vallejo, F., Tomás-Barberán, F. A., & García-Viguera, C. (2003). Effect of climatic and sulphur fertilisation conditions, on phenolic compounds and vitamin C, in the inflorescences of eight broccoli cultivars. European Food Research and Technology, 216(5), 395–401. https://doi.org/10.1007/s00217-003-0664-9 Voss-Rech, D., Klein, C. S., Techio, V. H., Scheuermann, G. N., Rech, G., & Fiorentin, L. (2011). Antibacterial activity of vegetal extracts against serovars of Salmonella. Ciência Rural, 41(2), 314–320. https://doi.org/10.1590/S0103-84782011000200022 Zapata, K., Cortes, F. B., & Rojano, B. A. (2013). Polifenoles y Actividad Antioxidante del Fruto de Guayaba Agria (Psidium araca). Informacion Tecnologica, 24(5), 103–112. https://doi.org/10.4067/S0718-07642013000500012 Zapata, S., Piedrahita, A. M., & Rojano, B. (2014). Capacidad atrapadora de radicales oxígeno (ORAC) y fenoles totales de frutas y hortalizas de Colombia. Perspectivas En Nutrición Humana, 16(1), 25–36.
dc.rights.coar.fl_str_mv	http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv	Reconocimiento 4.0 Internacional
dc.rights.uri.spa.fl_str_mv	http://creativecommons.org/licenses/by/4.0/
dc.rights.accessrights.spa.fl_str_mv	info:eu-repo/semantics/openAccess
rights_invalid_str_mv	Reconocimiento 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv	openAccess
dc.format.extent.spa.fl_str_mv	61 páginas
dc.format.mimetype.spa.fl_str_mv	application/pdf
dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
dc.publisher.program.spa.fl_str_mv	Medellín - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisher.department.spa.fl_str_mv	Departamento de Ingeniería Agrícola y Alimentos
dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
dc.publisher.place.spa.fl_str_mv	Medellín, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Medellín
institution	Universidad Nacional de Colombia
bitstream.url.fl_str_mv	https://repositorio.unal.edu.co/bitstream/unal/80737/3/1040754390.2021.pdf https://repositorio.unal.edu.co/bitstream/unal/80737/4/license.txt https://repositorio.unal.edu.co/bitstream/unal/80737/5/1040754390.2021.pdf.jpg
bitstream.checksum.fl_str_mv	bc97e8a3b9d8aab7e25ea5039c881aa6 8153f7789df02f0a4c9e079953658ab2 e4c5f59f55f52c7acda46e7a3412f562
bitstream.checksumAlgorithm.fl_str_mv	MD5 MD5 MD5
repository.name.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
repository.mail.fl_str_mv	repositorio_nal@unal.edu.co
_version_	1814089772503662592
spelling	Reconocimiento 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Rojano, Benjamín Alberto9ff6800a33d6a53c3e514a9324ad17c7600Zapata Osorio, Luz Angelaff8cfe5134bde6fe717d3c71a65db643Morales Saavedra, Diana MarcelaQuímica de los Productos Naturales y los Alimentos2021-11-29T15:02:16Z2021-11-29T15:02:16Z2021https://repositorio.unal.edu.co/handle/unal/80737Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, tablasLa guayaba agria, Psidium araca, tiene características sensoriales y compuestos bioactivos que pueden hacerla competitiva en mercados internacionales y a la vez utilizarse como ingrediente para impulsar el mercado de productos funcionales a nivel nacional. Teniendo esto en cuenta, este trabajo se enfocó en la elaboración de un producto alimenticio del sector de galletería utilizando pulpa de guayaba agria como ingrediente funcional. Inicialmente se hizo una caracterización de los compuestos bioactivos y la capacidad antioxidante de la pulpa liofilizada de guayaba agria. Se evaluó el contenido de fenoles totales, flavonoides totales y taninos condesados. También se evaluó la capacidad para atrapar radicales libres ABTS●+, DPPH y peroxilos (ORAC), y la capacidad para reducir el hierro férrico (FRAP). Luego se fabricaron dos tipos de galleta adicionando la pulpa liofilizada de guayaba agria directamente a la galleta o a la crema de relleno. Se evaluó el contenido de fenoles totales y taninos condensados, al igual que la capacidad reductora (FRAP), tanto a las galletas con adición de pulpa como las galletas sin adición de pulpa. Se hizo una medición adicional de capacidad antioxidantes por ABTS y ORAC para las galletas con adición de pulpa. Finalmente, se efectuó una evaluación sensorial de las galletas utilizando una prueba hedónica para los aspectos de color, sabor, dureza, masticabilidad y aceptabilidad general, en un grupo de 78 personas no entrenadas. A partir de este trabajo, se puede afirmar que la pulpa liofilizada de guayaba presenta actividad antioxidante significativa en comparación con otros productos. Además, se obtuvo un producto alimenticio funcional tipo galleta, con valores de actividad antioxidante significativamente mayores a una galleta común y con buena aceptación del público evaluador. (Texto tomado de la fuente)The sour guava, Psidium araca, has sensory characteristics and bioactive compounds which can make it competitive in international markets and at the same time it can be used as an ingredient to boost the market of functional products at a national scale. Considering this, this work focused on the elaboration of a food product for the biscuit sector using sour guava pulp as a functional ingredient. Initially, the bioactive compounds and antioxidant capacity of freeze-dried sour guava pulp were characterised. The content of total phenols, total flavonoids and condensed tannins was evaluated. The ability to trap ABTS●+, DPPH and peroxyl free radicals (ORAC), and the ability to reduce ferric iron (FRAP) were also evaluated. Two types of biscuit were then manufactured by adding the freeze-dried sour guava pulp directly to the biscuit or to the cream filling. The content of total phenols and condensed tannins, as well as the reducing capacity (FRAP), were evaluated for both the biscuits with added pulp and the biscuits without added pulp. An additional measurement of antioxidant capacity by ABTS and ORAC was made for the biscuits with added pulp. Finally, a sensory evaluation of the biscuits was carried out using a hedonic test for colour, taste, hardness, chewiness and overall acceptability in a group of 78 untrained persons. From the results of this work, it can be stated that freeze-dried guava pulp shows significant antioxidant activity compared to other products. Furthermore, a biscuit-type functional food product was obtained, with significantly higher antioxidant activity values than a common biscuit and with good acceptance by the evaluating public.MaestríaMagíster en Ciencia y Tecnología de AlimentosÁrea Curricular en Ingeniería Agrícola y Alimentos61 páginasapplication/pdfspaUniversidad Nacional de ColombiaMedellín - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosDepartamento de Ingeniería Agrícola y AlimentosFacultad de Ciencias AgrariasMedellín, ColombiaUniversidad Nacional de Colombia - Sede Medellín660 - Ingeniería química::664 - Tecnología de alimentosIndustria alimenticiaFood industry and tradePsidium aracaSour guavaAntioxidant activityBioactive compoundsFunctional food productBiscuitBiscuit fillingGuayaba agriaActividad antioxidanteProducto alimenticio funcionalGalletaRelleno de galletaCompuestos bioactivosElaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)Preparation of a functional food product by using freeze-dried pulp of sour guava (Psidium araca)Trabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAbdel-Hamid, M., Romeih, E., Huang, Z., Enomoto, T., Huang, L., & Li, L. (2020). Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract. Food Chemistry, 303, 125400. https://doi.org/10.1016/j.foodchem.2019.125400Agrahar-Murugkar, D. (2020). Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics. Lwt, 130, 109703. https://doi.org/10.1016/j.lwt.2020.109703Ajila, C. M., Leelavathi, K., & Prasada Rao, U. J. S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319–326. https://doi.org/10.1016/j.jcs.2007.10.001Alcaire, F., Antúnez, L., Vidal, L., Velázquez, A. L., Giménez, A., Curutchet, M. R., Girona, A., & Ares, G. (2020). Healthy snacking in the school environment: Exploring children and mothers’ perspective using projective techniques. Food Quality and Preference, 104173. https://doi.org/10.1016/j.foodqual.2020.104173Alongi, M., Melchior, S., & Anese, M. (2019). Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient. LWT, 100, 300–305. https://doi.org/10.1016/j.lwt.2018.10.068Alvídrez-Morales, A., González-Martínez, B. E., & Jiménez-Salas, Z. (2002). Tendencias en la producción de alimentos: Alimentos funcionales. Revista Salud Pública y Nutrición, 3(3), 1–6.Amorim, C., Godoy Alves Filho, E., Soares Rodrigues, T. H., Bender, R. J., Marques Canuto, K., Santos Garruti, D., & Rogéria Antoniolli, L. (2020). Volatile compounds associated to the loss of astringency in ‘Rama Forte’ persimmon fruit. Food Research International, 136, 109570. https://doi.org/10.1016/j.foodres.2020.109570Antoniewska, A., Rutkowska, J., & Martinez Pineda, M. (2019). Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits. Food Chemistry, 286, 376–387. https://doi.org/10.1016/j.foodchem.2019.02.029Antoniewska, A., Rutkowska, J., Martinez Pineda, M., & Adamska, A. (2018). Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour. LWT - Food Science and Technology, 89, 217–223. https://doi.org/10.1016/j.lwt.2017.10.039Aranceta Bartrina, J., Blay Cortés, G., Echevarría Guitiérrez, F. J., Inmaculada;, G. C., Hernández Cabria, M., Iglesias Barcia, J. R., & López Díaz-Ufano, M. L. (2011). Atención primaria de calidad: Guía de buena práctica clinica en Alimentos funcionales. Organización Médica Colegial de España.Avello, M., & Suwalsky, M. (2006). Radicales libres, antioxidantes naturales y mecanismos de protección. Atenea, 494, 161–172. https://doi.org/10.4067/s0718-04622006000200010Bajaj, S., Urooj, A., & Prabhasankar, P. (2006). Effect of incorporation of mint on texture, colour and sensory parameters of biscuits. International Journal of Food Properties, 9(4), 691–700. https://doi.org/10.1080/10942910600547632Benzie, I. F. F., & Strain, J. J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292Bhat, N. A., Wani, I. A., & Hamdani, A. M. (2020). Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies. Heliyon, 6(1), e03042. https://doi.org/10.1016/j.heliyon.2019.e03042Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5Brand, M. H., Connolly, B. A., Levine, L. H., Richards, J. T., Shine, S. M., & Spencer, L. E. (2017). Anthocyanins, total phenolics, ORAC and moisture content of wild and cultivated dark-fruited Aronia species. Scientia Horticulturae, 224, 332–342. https://doi.org/10.1016/j.scienta.2017.06.021Brennan, C. S., & Samyue, E. (2004). Evaluation of Starch Degradation and Textural Characteristics of Dietary Fiber Enriched Biscuits. International Journal of Food Properties, 7(3), 647–657. https://doi.org/10.1081/JFP-200033070Chagas Barros, R. G., Corrêa Pereira, U., Santana Andrade, J. K., Santos de Oliveira, C., Vieira Vasconcelos, S., & Narain, N. (2020). In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects. Food Research International, 136(July), 109614. https://doi.org/10.1016/j.foodres.2020.109614Chen, L.-Y., Cheng, C.-W., & Liang, J.-Y. (2015). Effect of esterification condensation on the Folin–Ciocalteu method for the quantitative measurement of total phenols. Food Chemistry, 170, 10–15. https://doi.org/10.1016/j.foodchem.2014.08.038Chen, Y., Wang, Y., Xu, L., Jia, Y., Xue, Z., Zhang, M., Phisalaphong, M., & Chen, H. (2020). Ultrasound-assisted modified pectin from unripe fruit pomace of raspberry (Rubus chingii Hu): Structural characterization and antioxidant activities. LWT, 134, 110007. https://doi.org/10.1016/j.lwt.2020.110007Chuacharoen, T., Prasongsuk, S., & Sabliov, C. M. (2019). Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization. Molecules, 24(15), 2744. https://doi.org/10.3390/molecules24152744Combs, C. A. (Ed.). (2016). Tannins: Biochemistry, food sources and nutritional properties. Nova Science Publishers.Coronado H, M., Vega y León, S., Gutiérrez T, R., Vázquez F, M., & Radilla V, C. (2015). Antioxidantes: perspectiva actual para la salud humana. Revista Chilena de Nutrición, 42(2), 206–212. https://doi.org/10.4067/S0717-75182015000200014Cuadrado Silva, C. T. (2016). Estudio químico de las propiedades sensoriales y biofuncionales de la guayaba agria (Psidium friedrichsthalianum Nied.) [Universidad Nacional de Colombia]. http://www.bdigital.unal.edu.co/54997/Das Chagas, E. G. L., Vanin, F. M., dos Santos Garcia, V. A., Yoshida, C. M. P., & de Carvalho, R. A. (2021). Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT, 137, 110472. https://doi.org/10.1016/j.lwt.2020.110472De Lacerda de Oliveira Pineli, L., Veras de Carvalho, M., Andrade de Aguiar, L., de Oliveira, G. T., Costa Celestino, Sô. M., Braz Assunção Botelho, R., & Chiarello, M. D. (2015). Use of baru (Brazilian almond) waste from physical extraction of oil toproduce flour and cookies. LWT - Food Science and Technology, 60(1), 50–55. https://doi.org/10.1016/j.lwt.2014.09.035De Oliveira, S. D., Araújo, C. M., Borges, G. da S. C., Lima, M. dos S., Viera, V. B., Garcia, E. F., de Souza, E. L., & de Oliveira, M. E. G. (2020). Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli. LWT, 134, 110200. https://doi.org/10.1016/j.lwt.2020.110200Dinero. (2018). Exportación de frutas colombianas en 2018. 23 /05/2018. https://www.dinero.com/edicion-impresa/pais/articulo/exportacion-de-frutas-colombianas-en-2018/258606Djaoudene, O., Mansinhos, I., Gonçalves, S., Jara-Palacios, M. J., Bachir bey, M., & Romano, A. (2021). Phenolic profile, antioxidant activity and enzyme inhibitory capacities of fruit and seed extracts from different Algerian cultivars of date (Phoenix dactylifera L.) were affected by in vitro simulated gastrointestinal digestion. South African Journal of Botany, 137, 133–148. https://doi.org/10.1016/j.sajb.2020.10.015Dos Santos, W. N. L., da Silva Sauthier, M. C., Pinto dos Santos, A. M., de Andrade Santana, D., Almeida Azevedo, R. S., & da Cruz Caldas, J. (2017). Simultaneous determination of 13 phenolic bioactive compounds in guava (Psidium guajava L.) by HPLC-PAD with evaluation using PCA and Neural Network Analysis (NNA). Microchemical Journal, 133, 583–592. https://doi.org/10.1016/j.microc.2017.04.029Fonseca C, Z. Y., Patiño B, G. A., & Herrán F, O. F. (2013). Malnutrición y seguridad alimentaria: un estudio multinivel. Revista Chilena de Nutrición, 40(3), 206–215. https://doi.org/10.4067/S0717-75182013000300001Galla, N. R., Pamidighantam, P. R., Karakala, B., Gurusiddaiah, M. R., & Akula, S. (2017). Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science, 7, 20–26. https://doi.org/10.1016/j.ijgfs.2016.12.003Garzón, G. Astrid, Narváez-Cuenca, C.-E., Vincken, J.-P., & Gruppen, H. (2017). Polyphenolic composition and antioxidant activity of açai (Euterpe oleracea Mart.) from Colombia. Food Chemistry, 217, 364–372. https://doi.org/10.1016/j.foodchem.2016.08.107Garzón, G.A., Narváez, C. E., Riedl, K. M., & Schwartz, S. J. (2010). Chemical composition, anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vaccinium meridionale Swartz) from Colombia. Food Chemistry, 122(4), 980–986. https://doi.org/10.1016/j.foodchem.2010.03.017Guevara Benavides, L. M. (2017, December 22). Nutresa y Colombina son los líderes del negocio de las galletas en Navidad. La República. https://www.larepublica.co/empresas/nutresa-y-colombina-son-los-lideres-del-negocio-de-las-galletas-en-navidad-2584201Hagerman, A. E., & Butler, L. G. (1989). Choosing appropriate methods and standards for assaying tannin. Journal of Chemical Ecology, 15(6), 1795–1810. https://doi.org/10.1007/BF01012267Hamid, Thakur, N. S., Thakur, A., & Kumar, P. (2020). Effect of different drying modes on phenolics and antioxidant potential of different parts of wild pomegranate fruits. Scientia Horticulturae, 274(August), 109656. https://doi.org/10.1016/j.scienta.2020.109656Haytowitz, D. B., & Bhagwat, S. (2010). Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2. In Nutrient Data Laboratory (pp. 1–46). U.S. Department of Agriculture, Agricultural Research Service. http://www.ars.usda.gov/Services/docs.htm?docid=15866Kasote, D. M., Jayaprakasha, G. K., & Patil, B. S. (2019). Leaf Disc Assays for Rapid Measurement of Antioxidant Activity. Scientific Reports, 9(1), 1884. https://doi.org/10.1038/s41598-018-38036-xKidoń, M., & Grabowska, J. (2021). Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods. LWT, 136(January 2020), 110302. https://doi.org/10.1016/j.lwt.2020.110302Krystyjan, M., Gumul, D., Ziobro, R., & Korus, A. (2015). The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT - Food Science and Technology, 63(1), 640–646. https://doi.org/10.1016/j.lwt.2015.03.075Kuskoski, E. M., Asuero, A. G., Troncoso, A. M., Mancini-Filho, J., & Fett, R. (2005). Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos. Ciência e Tecnologia de Alimentos, 25(4), 726–732. https://doi.org/10.1590/S0101-20612005000400016Lara Mantilla, C. (2008a). Chemical analysis of the culture medium: Psidium araca, 25% P/V. Archivos de Zootecnia, 217, 79–82.Lara Mantilla, C. (2008b). Composición química de un medio de cultivo a partir de guayaba agria (Psidium araca) y su relación con la nutrición de los microorganismos ruminales. Revista Colombiana de Biotecnología, 10(2), 44–49.Lara Mantilla, C., Nerio, L., & Oviedo Zumaqué, L. E. (2007). Evaluación fisicoquímica y bromatológica de la guayaba agria (Psidium araca) en dos estados de maduración. Temas Agrarios, 12(1), 13–21. https://doi.org/10.21897/rta.v12i1.647Lee, D. P. S., Gan, A. X., & Kim, J. E. (2020). Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties. LWT, 134, 109902. https://doi.org/10.1016/j.lwt.2020.109902Lillo, A., Carvajal-Caiconte, F., Nuñez, D., Balboa, N., & Alvear Zamora, M. (2016). Cuantificacion espectrofometria de compuestos fenolicos y actividad antioxidante en distintos berries nativos de Cono Sur de America. Revista de Investigaciones Agropecuarias, 42(2), 168–174. http://www.redalyc.org/articulo.oa?id=86447075010%0ACómoLima, R. da S., Ferreira, S. R. S., Vitali, L., & Block, J. M. (2019). May the superfruit red guava and its processing waste be a potential ingredient in functional foods? Food Research International, 115, 451–459. https://doi.org/10.1016/j.foodres.2018.10.053Lucini Mas, A., Brigante, F. I., Salvucci, E., Pigni, N. B., Martinez, M. L., Ribotta, P., Wunderlin, D. A., & Baroni, M. V. (2020). Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties? Food Chemistry, 316, 126279. https://doi.org/10.1016/j.foodchem.2020.126279Mahloko, L. M., Silungwe, H., Mashau, M. E., & Kgatla, T. E. (2019). Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5(10), e02479. https://doi.org/10.1016/j.heliyon.2019.e02479Mammen, D., & Daniel, M. (2012). A critical evaluation on the reliability of two aluminum chloride chelation methods for quantification of flavonoids. Food Chemistry, 135(3), 1365–1368. https://doi.org/10.1016/j.foodchem.2012.05.109Marinova, D., Ribarova, F., & Atanassova, M. (2005). Total Phenolics and Total Flavonoids in Bulgarian Fruits and Vegetables. Journal of the University of Chemical Technology and Metallurgy, 40(3), 255–260.Mir, S. A., Bosco, S. J. D., Shah, M. A., Santhalakshmy, S., & Mir, M. M. (2017). Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agricultural Sciences, 16(1), 25–32. https://doi.org/10.1016/j.jssas.2015.01.001Pasqualone, A., Makhlouf, F. Z., Barkat, M., Difonzo, G., Summo, C., Squeo, G., & Caponio, F. (2019). Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon, 5(8), e02242. https://doi.org/10.1016/j.heliyon.2019.e02242Pedraza Chaverri, J., & Cárdenas Rodríguez, N. (2018). Especies reactivas de oxígeno y sistemas antioxidantes. Aspectos básicos. Educación Química, 17(2), 164. https://doi.org/10.22201/fq.18708404e.2006.2.66056Pérez-Burillo, S., Oliveras, M. J., Quesada, J., Rufián-Henares, J. A., & Pastoriza, S. (2018). Relationship between composition and bioactivity of persimmon and kiwifruit. Food Research International, 105, 461–472. https://doi.org/10.1016/j.foodres.2017.11.022Perumal, V., Khatib, A., Uddin Ahmed, Q., Fathamah Uzir, B., Abas, F., Murugesu, S., Zuwairi Saiman, M., Primaharinastiti, R., & EL-Seedi, H. (2021). Antioxidants profile of Momordica charantia fruit extract analyzed using LC-MS-QTOF-based metabolomics. Food Chemistry: Molecular Sciences, 100012. https://doi.org/10.1016/j.fochms.2021.100012Price, M. L., Van Scoyoc, S., & Butler, L. G. (1978). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry, 26(5), 1214–1218. https://doi.org/10.1021/jf60219a031Prior, R. L., Hoang, H., Gu, L., Wu, X., Bacchiocca, M., Howard, L., Hampsch-Woodill, M., Huang, D., Ou, B., & Jacob, R. (2003). Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORAC FL)) of Plasma and Other Biological and Food Samples. Journal of Agricultural and Food Chemistry, 51(11), 3273–3279. https://doi.org/10.1021/jf0262256Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3Rodriguez-Sandoval, E., Prasca-Sierra, I., & Hernandez, V. (2017). Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins. Journal of Food Measurement and Characterization, 11(4), 1630–1639. https://doi.org/10.1007/s11694-017-9543-0Rojano, B., Gaviria, C., Gil, M., Saez, J., Schinella, G., & Tournier, H. (2008). Actividad antioxidante del isoespintanol en diferentes medios. Vitae, 15(1), 173–181.Roleira, F. M. F., Varela, C. L., Costa, S. C., & Tavares-da-Silva, E. J. (2018). Phenolic Derivatives From Medicinal Herbs and Plant Extracts: Anticancer Effects and Synthetic Approaches to Modulate Biological Activity. In B. T.-S. in N. P. C. Atta-ur-Rahman (Ed.), Studies in Natural Product Chemistry (Vol. 57, pp. 115–156). Elsevier. https://doi.org/10.1016/B978-0-444-64057-4.00004-1Rotta, E. M., Giroux, H. J., Lamothe, S., Bélanger, D., Sabik, H., Visentainer, J. V., & Britten, M. (2020). Use of passion fruit seed extract (Passiflora edulis Sims) to prevent lipid oxidation in dairy beverages during storage and simulated digestion. LWT, 123, 109088. https://doi.org/10.1016/j.lwt.2020.109088Sánchez-Riaño, A. M., Solanilla-Duque, J. F., Méndez-Arteaga, J. J., & Váquiro-Herrera, H. A. (2020). Bioactive potential of Colombian feijoa in physiological ripening stage. Journal of the Saudi Society of Agricultural Sciences, 19(4), 299–305. https://doi.org/10.1016/j.jssas.2019.05.002Sharma, P., Velu, V., Indrani, D., & Singh, R. P. (2013). Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies. Food Research International, 50(2), 704–709. https://doi.org/10.1016/j.foodres.2012.03.002Sidhu, J. S., Al-Hooti, S. N., Al-Saqer, J. M., Al-Amiri, H. A., Al-Foudari, M., Al-Othman, A., Ahmad, A., Al-Haji, L., Ahmed, N., Mansor, I. B., & Minal, J. (2004). Developing Functional Foods Using Red Palm Olein: Pilot-Scale Studies. International Journal of Food Properties, 7(1), 1–13. https://doi.org/10.1081/JFP-120022491Singleton, G., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology And Viticulture, 16(3), 144–158.Srivastava, P., Indrani, D., & Singh, R. P. (2014). Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition, 65(7), 827–833. https://doi.org/10.3109/09637486.2014.937797Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Hawkins Byrne, D. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6–7), 669–675. https://doi.org/10.1016/j.jfca.2006.01.003Tyagi, P., Chauhan, A. K., & Aparna. (2020). Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants. LWT, 130, 109639. https://doi.org/10.1016/j.lwt.2020.109639Vallejo, F., Tomás-Barberán, F. A., & García-Viguera, C. (2003). Effect of climatic and sulphur fertilisation conditions, on phenolic compounds and vitamin C, in the inflorescences of eight broccoli cultivars. European Food Research and Technology, 216(5), 395–401. https://doi.org/10.1007/s00217-003-0664-9Voss-Rech, D., Klein, C. S., Techio, V. H., Scheuermann, G. N., Rech, G., & Fiorentin, L. (2011). Antibacterial activity of vegetal extracts against serovars of Salmonella. Ciência Rural, 41(2), 314–320. https://doi.org/10.1590/S0103-84782011000200022Zapata, K., Cortes, F. B., & Rojano, B. A. (2013). Polifenoles y Actividad Antioxidante del Fruto de Guayaba Agria (Psidium araca). Informacion Tecnologica, 24(5), 103–112. https://doi.org/10.4067/S0718-07642013000500012Zapata, S., Piedrahita, A. M., & Rojano, B. (2014). Capacidad atrapadora de radicales oxígeno (ORAC) y fenoles totales de frutas y hortalizas de Colombia. Perspectivas En Nutrición Humana, 16(1), 25–36.Laboratorio Ciencia de los AlimentosInvestigadoresMedios de comunicaciónProveedores de ayuda financiera para estudiantesInvestigadoresORIGINAL1040754390.2021.pdf1040754390.2021.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf979461https://repositorio.unal.edu.co/bitstream/unal/80737/3/1040754390.2021.pdfbc97e8a3b9d8aab7e25ea5039c881aa6MD53LICENSElicense.txtlicense.txttext/plain; charset=utf-84074https://repositorio.unal.edu.co/bitstream/unal/80737/4/license.txt8153f7789df02f0a4c9e079953658ab2MD54THUMBNAIL1040754390.2021.pdf.jpg1040754390.2021.pdf.jpgGenerated Thumbnailimage/jpeg3740https://repositorio.unal.edu.co/bitstream/unal/80737/5/1040754390.2021.pdf.jpge4c5f59f55f52c7acda46e7a3412f562MD55unal/80737oai:repositorio.unal.edu.co:unal/807372024-08-01 23:10:28.379Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.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

Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)

Publicaciones similares