Extracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulación
Ilustraciones, gráficas, tablas
- Autores:
-
Tobar Delgado, Magaly Elizabeth
- 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/83402
- Palabra clave:
- 660 - Ingeniería química::664 - Tecnología de alimentos
Extraction Methods
Ultrasound Assisted Extraction
Compuestos fenólicos
Phenolic compounds
Uchuva
Cape gooseberry
Physalis peruviana
Extraction
Cáliz
Calyx
Separación
Encapsulación
Encapsulation
Liposomes (organelles)
Liposomas (organulos)
Residuos agroalimentarios
Lecitina de soja
Capacidad antioxidante
Extracción
Rutina
Metodologías sostenibles
Encapsulación de antioxidantes
Sistemas coloidales
Nanotecnología
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Extracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulación |
| dc.title.translated.eng.fl_str_mv |
Ultrasound-assisted extraction of phenolic compounds from golden berry calix(Physalis peruviana L.) and encapsulation in liposomal systems |
| title |
Extracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulación |
| spellingShingle |
Extracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulación 660 - Ingeniería química::664 - Tecnología de alimentos Extraction Methods Ultrasound Assisted Extraction Compuestos fenólicos Phenolic compounds Uchuva Cape gooseberry Physalis peruviana Extraction Cáliz Calyx Separación Encapsulación Encapsulation Liposomes (organelles) Liposomas (organulos) Residuos agroalimentarios Lecitina de soja Capacidad antioxidante Extracción Rutina Metodologías sostenibles Encapsulación de antioxidantes Sistemas coloidales Nanotecnología |
| title_short |
Extracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulación |
| title_full |
Extracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulación |
| title_fullStr |
Extracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulación |
| title_full_unstemmed |
Extracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulación |
| title_sort |
Extracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulación |
| dc.creator.fl_str_mv |
Tobar Delgado, Magaly Elizabeth |
| dc.contributor.advisor.none.fl_str_mv |
Serna Cock, Liliana |
| dc.contributor.author.none.fl_str_mv |
Tobar Delgado, Magaly Elizabeth |
| dc.contributor.educationalvalidator.none.fl_str_mv |
Torres Castañeda, Harlen Yarce Castellanos, Cristhian Javier |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::664 - Tecnología de alimentos |
| topic |
660 - Ingeniería química::664 - Tecnología de alimentos Extraction Methods Ultrasound Assisted Extraction Compuestos fenólicos Phenolic compounds Uchuva Cape gooseberry Physalis peruviana Extraction Cáliz Calyx Separación Encapsulación Encapsulation Liposomes (organelles) Liposomas (organulos) Residuos agroalimentarios Lecitina de soja Capacidad antioxidante Extracción Rutina Metodologías sostenibles Encapsulación de antioxidantes Sistemas coloidales Nanotecnología |
| dc.subject.other.none.fl_str_mv |
Extraction Methods Ultrasound Assisted Extraction |
| dc.subject.agrovoc.none.fl_str_mv |
Compuestos fenólicos Phenolic compounds Uchuva Cape gooseberry Physalis peruviana Extraction Cáliz Calyx Separación Encapsulación Encapsulation Liposomes (organelles) Liposomas (organulos) |
| dc.subject.proposal.spa.fl_str_mv |
Residuos agroalimentarios Lecitina de soja Capacidad antioxidante Extracción Rutina Metodologías sostenibles Encapsulación de antioxidantes Sistemas coloidales Nanotecnología |
| description |
Ilustraciones, gráficas, tablas |
| publishDate |
2023 |
| dc.date.accessioned.none.fl_str_mv |
2023-02-09T16:50:44Z |
| dc.date.available.none.fl_str_mv |
2023-02-09T16:50:44Z |
| dc.date.issued.none.fl_str_mv |
2023-01-05 |
| 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/83402 |
| 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/83402 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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Journal of the Science of Food and Agriculture, 99(5), 2194–2204. https://doi.org/10.1002/jsfa.9413 Milićević, N., Kojić, P., Sakač, M., Mišan, A., Kojić, J., Perussello, C., Banjac, V., Pojić, M., & Tiwari, B. (2021). Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans. Ultrasonics Sonochemistry, 79, 105761. https://doi.org/10.1016/j.ultsonch.2021.105761 Monkad, S. M., Embaby, H., & Swalilam, H. (2017). Techno-funnctional Department of Food Technology , Faculty of Agriculture , Suez Canal University , National Center for Radiation , Research and Technology ( NCRRT ), Atomic Energy. Food Chemistry. https://doi.org/10.1016/j.foodchem.2017.11.117 Munin, A., & Edwards-Lévy, F. (2011). Encapsulation of natural polyphenolic compounds; a review. In Pharmaceutics (Vol. 3, Issue 4). https://doi.org/10.3390/pharmaceutics3040793 N. Marasini, K.A. Ghaffar, M. Skwarczynski, T. (2017). Liposomes as a Vaccine Delivery System. In Micro- and Nanotechnology in Vaccine Development. Elsevier Inc. https://doi.org/10.1016/B978-0-323-39981-4/00012-9 Nguyen, K. N. H., Nguyen, N. V. T., & Kim, K. H. (2021). Determination of phenolic acids and flavonoids in leaves, calyces, and fruits of Physalis angulata L. in Viet Nam. Pharmacia, 68(2), 501–509. https://doi.org/10.3897/PHARMACIA.68.E66044 ocetti, D., Núñez, H., Puente, L., Espinosa, A., & Romero, F. (2020). Composition and biological effects of goldenberry byproducts: an overview. Journal of the Science of Food and Agriculture, 100(12), 4335–4346. https://doi.org/10.1002/jsfa.10386 Olivares-Tenorio, M. L., Dekker, M., Verkerk, R., & van Boekel, M. A. J. S. (2016). Health-promoting compounds in cape gooseberry (Physalis peruviana L.): Review from a supply chain perspective. Trends in Food Science and Technology, 57, 83–92. https://doi.org/10.1016/j.tifs.2016.09.009 Ozkan, G., Franco, P., De Marco, I., Xiao, J., & Capanoglu, E. (2019). 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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_abf2Serna Cock, Liliana8df21e71eaf6c9df76be7ba1cc8224adTobar Delgado, Magaly Elizabethf95bcbc903b07690c49c1f33afd4b4d5Torres Castañeda, HarlenYarce Castellanos, Cristhian Javier2023-02-09T16:50:44Z2023-02-09T16:50:44Z2023-01-05https://repositorio.unal.edu.co/handle/unal/83402Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/Ilustraciones, gráficas, tablasLos subproductos generados de la agroindustria alimentaria representan una fuente de fitonutrientes como los compuestos fenólicos, que pueden explorarse como bioactivos en la industria de productos naturales, generar valor agregado a los residuos y contribuir con las medidas de mitigación del impacto ambiental. Sin embargo, cuando los compuestos se extraen de la matriz de origen, son altamente susceptibles a la degradación por fenómenos fisicoquímicos. En este sentido, la presente investigación estudia la extracción asistida por ultrasonido de compuestos fenólicos obtenidos a partir del cáliz de uchuva (Physalis peruviana L.) y la formulación de sistemas liposomales como mecanismo de protección de la capacidad antioxidante. El desarrollo metodológico incluye la evaluación individual y optimización de los factores que intervienen en la extracción de compuestos fenólicos, extracción de flavonoles, evaluación de la capacidad antioxidante in vitro y cuantificación del flavonol Rutina mediante HPLC. Por su parte, en el método de encapsulación, se optimizaron parámetros de formulación de sistemas liposomales respecto a las variables de respuesta diámetro de partícula y eficiencia de encapsulación, se realizó la caracterización de liposomas respecto índice de polidispersidad, potencial eléctrico, capacidad antioxidante (ORAC) y liberación in vitro de compuestos fenólicos. La extracción durante 10 min con etanol acuoso (60%), el porcentaje de amplitud de onda (60%), la relación líquido sólido (40 mL/g) y el tamaño de partícula (210 µm) permitieron extraer flavonoles a partir del cáliz de P. peruviana (74.6±1.4 mg ER/g), mientras que, en la optimización de la extracción de compuestos fenólicos, los factores: porcentaje de amplitud de onda (53%) relación liquido-sólido (32 mL/g) y tamaño de partícula (200 µm) maximizaron la respuesta (54.52 mg EAG/g). Se demostró la capacidad antioxidante del extracto mediante diferentes mecanismos de acción y se encontró una concentración de Rutina de 18.932 mg/g. Se comprobó que los sistemas liposomales formulados protegieron la capacidad antioxidante del extracto de cáliz de P. peruviana. Los resultados de la optimización y caracterización de los liposomas evidenciaron sistemas con una distribución monodispersa y un diámetro medio de partícula en el rango nanométrico, se obtuvo una eficiencia de encapsulación de compuestos fenólicos de 68.32%, y porcentaje de liberación in vitro de 81.32%. (Texto tomado de la fuente)Food waste is a source of phytonutrients such as phenolic compounds, food waste can be explored as bioactive in the natural products industry, increase added value to waste and contribute to environmental impact mitigation measures. However, when the compounds are extracted from the original matrix, they are highly susceptible to degradation by physicochemical mechanisms. Accordingly, the present investigation studies the ultrasound-assisted extraction of phenolic compounds from the cape gooseberry (Physalis peruviana L.) calyx and the formulation of liposomal systems as a mechanism to protect antioxidant capacity. The methodological development includes the individual evaluation and optimization of the factors involved in the extraction of phenolic compounds, extraction of flavonols, evaluation of the antioxidant capacity in vitro and quantification of Rutin flavonol by HPLC. On the other hand, in the encapsulation method, formulation parameters of liposomal systems were optimized with respect to the response variables: particle diameter and encapsulation efficiency, in addition, the characterization of liposomes was performed regarding polydispersity index, electrical potential, antioxidant capacity. (ORAC) and in vitro release of phenolic compounds. Extraction for 10 min with aqueous ethanol (60%), wave amplitude (60%), liquid-solid ratio (40 mL/g) and particle size (210 µm) were the initial conditions for the extraction of flavonols from of the calyx of P. peruviana (74.6±1.4 mg RE/g), while, in the optimization of the extraction of phenolic compounds, the factors: wave amplitude (53%) liquid-solid ratio (32 mL/g) and particle size (200 µm) maximized the response (54.52 mg EAG/g). The antioxidant capacity of the extract was determined through different mechanisms of action and a Rutin concentration of 18,932 mg/g was found. In addition, liposomal systems protected the antioxidant capacity of the P. peruviana calyx extract. The results of the optimization and characterization of the liposomes showed systems with a monodisperse distribution and an average diameter of particles in the nanometric range, encapsulation efficiency of phenolic compounds of 68.32%, and percentage of in vitro release of 81.32%.MaestríaMagíster en Ingeniería AgroindustrialEl desarrollo metodológico incluye la evaluación individual y optimización de los factores que intervienen en la extracción de compuestos fenólicos, extracción de flavonoles, evaluación de la capacidad antioxidante in vitro y cuantificación del flavonol Rutina mediante HPLC. Por su parte, en el método de encapsulación, se optimizaron parámetros de formulación de sistemas liposomales respecto a las variables de respuesta diámetro de partícula y eficiencia de encapsulación, se realizó la caracterización de liposomas respecto índice de polidispersidad, potencial eléctrico, capacidad antioxidante (ORAC) y liberación in vitro de compuestos fenólicos. La extracción durante 10 min con etanol acuoso (60%), el porcentaje de amplitud de onda (60%), la relación líquido sólido (40 mL/g) y el tamaño de partícula (210 µm) permitieron extraer flavonoles a partir del cáliz de P. peruviana (74.6±1.4 mg ER/g), mientras que, en la optimización de la extracción de compuestos fenólicos, los factores: porcentaje de amplitud de onda (53%) relación liquido-sólido (32 mL/g) y tamaño de partícula (200 µm) maximizaron la respuesta (54.52 mg EAG/g).Ingeniería.Sede Palmiraxviii, 127 páginas + anexosapplication/pdfspaUniversidad Nacional de ColombiaPalmira - Ingeniería y Administración - Maestría en Ingeniería AgroindustrialFacultad de Ingeniería y AdministraciónPalmira, Valle del Cauca, ColombiaUniversidad Nacional de Colombia - Sede Palmira660 - Ingeniería química::664 - Tecnología de alimentosExtraction MethodsUltrasound Assisted ExtractionCompuestos fenólicosPhenolic compoundsUchuvaCape gooseberryPhysalis peruvianaExtractionCálizCalyxSeparaciónEncapsulaciónEncapsulationLiposomes (organelles)Liposomas (organulos)Residuos agroalimentariosLecitina de sojaCapacidad antioxidanteExtracciónRutinaMetodologías sosteniblesEncapsulación de antioxidantesSistemas coloidalesNanotecnologíaExtracción asistida por ultrasonido de compuestos fenólicos a partir de cáliz de uchuva (Physalis peruviana L.) y formulación de sistemas liposomales como método de encapsulaciónUltrasound-assisted extraction of phenolic compounds from golden berry calix(Physalis peruviana L.) and encapsulation in liposomal systemsTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAltin, G., Gültekin-Özgüven, M., & Ozcelik, B. 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Lipid intermolecular hydrogen bonding: influence on structural organization and membrane function. BBA - Reviews on Biomembranes, 906(3), 353–404. https://doi.org/10.1016/0304-4157(87)90017-7Bryła, A., Lewandowicz, G., & Juzwa, W. (2015). Encapsulation of elderberry extract into phospholipid nanoparticles. Journal of Food Engineering, 167, 189–195. https://doi.org/10.1016/j.jfoodeng.2015.07.025Abou Baker, D. H., & Mohammed, D. M. (2022). Polyphenolic rich fraction of Physalis peruviana calyces and its nano emulsion induce apoptosis by caspase 3 up-regulation and G2/M arrest in hepatocellular carcinoma. Food Bioscience, 50(PA), 102007. https://doi.org/10.1016/j.fbio.2022.102007Ahmadi, E., & Amir Hossein Elhamirad, Nasrin Mollania, M. R. S. A. (2021). Incorporation of white tea extract in nano-liposomes: optimization, characterization, and stability. Science of Food and Agriculture. https://doi.org/https://doi.org/10.1002/jsfa.11544Alara, O. R., Abdurahman, N. H., & Ukaegbu, C. I. 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