Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria

ilustraciones, fotografías, graficas, tablas

Autores:
Ballesta Santana, Sandra Milena
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/82201
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/82201
https://repositorio.unal.edu.co/
Palabra clave:
660 - Ingeniería química::664 - Tecnología de alimentos
COLORANTES
Coloring matter
Carotenoides
Ahuyama
Extracción verde
Ultrasonido
Estabilidad
Carotenoids
Pumpkin
Squash
Green extraction
Ultrasound
Stability
Rights
openAccess
License
Atribución-SinDerivadas 4.0 Internacional
id UNACIONAL2_544d534a79f3e8ee366e9e33a51d5400
oai_identifier_str oai:repositorio.unal.edu.co:unal/82201
network_acronym_str UNACIONAL2
network_name_str Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria
dc.title.translated.eng.fl_str_mv Green extraction of carotenoids from pumpkin (Cucurbita moschata Duch) using vegetable oil for its addition as a natural colorant in a food matrix
title Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria
spellingShingle Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria
660 - Ingeniería química::664 - Tecnología de alimentos
COLORANTES
Coloring matter
Carotenoides
Ahuyama
Extracción verde
Ultrasonido
Estabilidad
Carotenoids
Pumpkin
Squash
Green extraction
Ultrasound
Stability
title_short Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria
title_full Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria
title_fullStr Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria
title_full_unstemmed Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria
title_sort Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria
dc.creator.fl_str_mv Ballesta Santana, Sandra Milena
dc.contributor.advisor.none.fl_str_mv Fuenmayor Bobadilla, Carlos Alberto
Díaz Moreno, Amanda Consuelo
dc.contributor.author.none.fl_str_mv Ballesta Santana, Sandra Milena
dc.contributor.researchgroup.spa.fl_str_mv Bioalimentos
Aseguramiento de la Calidad de Alimentos y Desarrollo de Nuevos Productos
dc.subject.ddc.spa.fl_str_mv 660 - Ingeniería química::664 - Tecnología de alimentos
topic 660 - Ingeniería química::664 - Tecnología de alimentos
COLORANTES
Coloring matter
Carotenoides
Ahuyama
Extracción verde
Ultrasonido
Estabilidad
Carotenoids
Pumpkin
Squash
Green extraction
Ultrasound
Stability
dc.subject.lemb.spa.fl_str_mv COLORANTES
dc.subject.lemb.eng.fl_str_mv Coloring matter
dc.subject.proposal.spa.fl_str_mv Carotenoides
Ahuyama
Extracción verde
Ultrasonido
Estabilidad
dc.subject.proposal.eng.fl_str_mv Carotenoids
Pumpkin
Squash
Green extraction
Ultrasound
Stability
description ilustraciones, fotografías, graficas, tablas
publishDate 2022
dc.date.accessioned.none.fl_str_mv 2022-08-30T18:45:01Z
dc.date.available.none.fl_str_mv 2022-08-30T18:45:01Z
dc.date.issued.none.fl_str_mv 2022
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/82201
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/82201
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.indexed.spa.fl_str_mv RedCol
LaReferencia
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spelling Atribución-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Fuenmayor Bobadilla, Carlos Alberto7266e9bd646e9de27996f24d1fcca625Díaz Moreno, Amanda Consuelo3c57c41d8c04e27f27c677681040f60bBallesta Santana, Sandra Milena7315e2ccfbbeee19a044c5c848f64f26BioalimentosAseguramiento de la Calidad de Alimentos y Desarrollo de Nuevos Productos2022-08-30T18:45:01Z2022-08-30T18:45:01Z2022https://repositorio.unal.edu.co/handle/unal/82201Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías, graficas, tablasLa apariencia en los alimentos es un atributo importante y decisivo en el consumidor, por lo cual la industria emplea los colorantes a fin de otorgar características atractivas, durables y homogéneas. Actualmente en el mercado predomina el uso de colorantes de origen sintético debido a su bajo costo, durabilidad y firmeza en su pigmentación, sin embargo, diversos estudios han mostrado el impacto negativo que tiene el consumo de estos al estar relacionados con efectos tóxicos, alergénicos y hasta cancerígenos. En este sentido, se han estudiado los colorantes naturales buscando las ventajas de los colorantes artificiales y que adicionalmente tengan un aporte a la salud. Los carotenoides son pigmentos liposolubles, naturales, de coloración amarillo-naranja presentes en matrices alimentarias como la ahuyama, reconocidos por su poder antioxidante y porque algunos tienen actividad provitamina A. En este trabajo se estudiaron diferentes tecnologías para extraer los carotenoides de la ahuyama, una hortaliza cultivada en Colombia y de importante aporte nutricional. Se realizó una caracterización fisicoquímica de la ahuyama a fin de evaluar su estado de madurez comercial, teniendo en cuenta que esta tiene un efecto importante sobre el contenido de carotenoides totales (CCT). Posteriormente, se realizó un proceso de adecuación que consistió en una deshidratación por convección forzada y posterior molienda, esto con el fin facilitar el acceso a los carotenoides de la matriz. Con la harina de ahuyama obtenida y empleando aceite de girasol como solvente, se estudiaron técnicas de extracción convencional con agitación continua (CNV) y asistida con ultrasonido (US), en las que se evaluó el CCT, color y estabilidad oxidativa. Se encontró que los mejores resultados en la metodología de extracción tanto para el CCT (1244 mg β-carotenoeq/kg extracto) como para el color medido en el espacio CIELAB se obtuvieron con CNV, en un tiempo de extracción de 24 horas y una relación matriz-mezcla del 60%. Este extracto fue evaluado en almacenamiento durante 28 días, tiempo en el cual se evidenció que la disminución máxima del CCT fue del 18%, que el índice de peróxidos (IP) se mantuvo inferior a 10 mEq de oxígeno activo/kg y que el Índice de p-anisidina (IpA) no mostró variación significativa. Se realizó la inclusión del extracto de carotenoides en un yogurt evaluando su color durante 28 días, evidenciando que se logró una coloración muy similar a la de un yogurt con adición de colorante artificial, con un aporte nutricional añadido. (Texto tomado de la fuente)Appearance in food is an important and decisive attribute for the consumer, which is why the industry uses colorants to provide attractive, durable and homogeneous characteristics. Currently, the use of dyes of synthetic origin predominates in the market due to their low cost, durability and firmness in their pigmentation, however, various studies have shown the negative impact of its consumption as these are related to toxic, allergenic and even carcinogenic. In this sense, natural colorants have been studied looking for the faculties of artificial colorants and that these additionally have a contribution to health. Carotenoids are fat-soluble, natural, yellow-orange pigments present in food matrices such as squash, recognized for their antioxidant power and because some have provitamin A activity. In this work, different technologies were studied to extract carotenoids from squash, a vegetable cultivated in Colombia and of important nutritional contribution. A physicochemical characterization of the squash was carried out in order to evaluate its state of commercial maturity, taking into account that this is related to the content of total carotenoids (CCT). Subsequently, an adaptation process was carried out that consisted of dehydration by forced convection and subsequent grinding, in order to facilitate access to the carotenoids of the matrix. With the pumpkin flour obtained and using sunflower oil as solvent, conventional extraction techniques with continuous agitation (CNV) and assisted with ultrasound (US) were studied, in which the content of total carotenoids (CCT), color and oxidative stability were evaluated. It was found that the best results in the extraction methodology for both CCT (1244 mg β-carotenoeq/kg extract) and for the color measured in the CIELAB space were obtained with CNV, in an extraction time of 24 hours and a ratio 60% matrix-mix. This extract was evaluated in storage for 28 days, during which time it was shown that the maximum decrease in CCT was 18%, that the peroxide index (IP) remained below 10 mEq of active oxygen/kg and that the Index of p-anisidine (IpA) did not show significant variation. The inclusion of the carotenoid extract in a yogurt was carried out, evaluating its color for 28 days, showing that a coloration very similar to that of a yogurt with the addition of artificial coloring was achieved, with an added nutritional contribution.MaestríaMagíster en Ciencia y Tecnología de AlimentosProcesamiento de alimentosxix, 115 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosInstituto de Ciencia y Tecnología de Alimentos (ICTA)Facultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá660 - Ingeniería química::664 - Tecnología de alimentosCOLORANTESColoring matterCarotenoidesAhuyamaExtracción verdeUltrasonidoEstabilidadCarotenoidsPumpkinSquashGreen extractionUltrasoundStabilityExtracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentariaGreen extraction of carotenoids from pumpkin (Cucurbita moschata Duch) using vegetable oil for its addition as a natural colorant in a food matrixTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMRedColLaReferenciaAgronet. 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University of Greenwich.Ministerio de Ciencia, tecnología e InnovaciónFondo nacional de financiamiento para la ciencia, la tecnología y la innovación Francisco José de CaldasAdministradoresInvestigadoresLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.unal.edu.co/bitstream/unal/82201/1/license.txt8a4605be74aa9ea9d79846c1fba20a33MD51ORIGINAL1014216343.2022.pdf1014216343.2022.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf1921925https://repositorio.unal.edu.co/bitstream/unal/82201/2/1014216343.2022.pdfc3faa3fc1832a6937d44834453f6627dMD52THUMBNAIL1014216343.2022.pdf.jpg1014216343.2022.pdf.jpgGenerated Thumbnailimage/jpeg5483https://repositorio.unal.edu.co/bitstream/unal/82201/3/1014216343.2022.pdf.jpg1eeec837f03a29e9ad54cf61a23f5ec3MD53unal/82201oai:repositorio.unal.edu.co:unal/822012024-08-11 01:00:54.925Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.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