Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos

ilustraciones, diagramas, fotografías

Autores:: Piracoca Robles, Mónica Johana

Tipo de recurso:

Fecha de publicación:: 2022

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:

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network_acronym_str	UNACIONAL2
network_name_str	Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv	Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos
dc.title.translated.eng.fl_str_mv	Characterization of cocoa mucilage (Theobroma Cacao L., clone TSH 565) as a source of pectin and sugars for use in the food industry
title	Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos
spellingShingle	Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos Industrias alimenticias Cocoa Pectina Food industry and trade Pectin Mucílago de cacao Pectina Carbohidratos Extracción asistida por ultrasonido Aprovechamiento Cocoa mucilage Pectin carbohydrates Ultrasound Use
title_short	Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos
title_full	Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos
title_fullStr	Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos
title_full_unstemmed	Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos
title_sort	Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos
dc.creator.fl_str_mv	Piracoca Robles, Mónica Johana
dc.contributor.advisor.none.fl_str_mv	Palomeque Forero, Liliam Alexandra
dc.contributor.author.none.fl_str_mv	Piracoca Robles, Mónica Johana
dc.contributor.researchgroup.spa.fl_str_mv	Grupo de investigación en Química de alimentos de la Facultad de Ciencias Departamento de Química
dc.subject.lemb.spa.fl_str_mv	Industrias alimenticias Cocoa Pectina
topic	Industrias alimenticias Cocoa Pectina Food industry and trade Pectin Mucílago de cacao Pectina Carbohidratos Extracción asistida por ultrasonido Aprovechamiento Cocoa mucilage Pectin carbohydrates Ultrasound Use
dc.subject.lemb.eng.fl_str_mv	Food industry and trade Pectin
dc.subject.proposal.spa.fl_str_mv	Mucílago de cacao Pectina Carbohidratos Extracción asistida por ultrasonido Aprovechamiento
dc.subject.proposal.eng.fl_str_mv	Cocoa mucilage Pectin carbohydrates Ultrasound Use
description	ilustraciones, diagramas, fotografías
publishDate	2022
dc.date.issued.none.fl_str_mv	2022
dc.date.accessioned.none.fl_str_mv	2023-07-31T20:28:32Z
dc.date.available.none.fl_str_mv	2023-07-31T20:28:32Z
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/84381
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/84381 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
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dc.rights.license.spa.fl_str_mv	Atribución-NoComercial 4.0 Internacional
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dc.format.extent.spa.fl_str_mv	114 páginas
dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
dc.publisher.program.spa.fl_str_mv	Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
dc.publisher.place.spa.fl_str_mv	Bogotá,Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá
institution	Universidad Nacional de Colombia
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spelling	Atribución-NoComercial 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Palomeque Forero, Liliam Alexandraca36db8fec0058cf73315571a21efd31Piracoca Robles, Mónica Johanac86323f910fb4332b837c694b05ff7d3Grupo de investigación en Química de alimentos de la Facultad de Ciencias Departamento de Química2023-07-31T20:28:32Z2023-07-31T20:28:32Z2022https://repositorio.unal.edu.co/handle/unal/84381Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, diagramas, fotografíasEl mucílago o pulpa de cacao es un subproducto obtenido antes del proceso de fermentación. Ha sido utilizado como materia prima para la fabricación de mermeladas, bebidas alcohólicas, entre otros. Sin embargo, aunque está principalmente constituido por azúcar y fibra dietaria, se han realizado pocos estudios sobre el contenido y la caracterización de la pectina extraída del mucílago de cacao para su uso en la industria de alimentos. En este estudio se obtuvo la pulpa a partir del clon TSH 565 de San Vicente del Chucurí. Se realizó el análisis proximal, la determinación de fibra dietaria total, bajo el método AOAC 985.29. Adicionalmente, se realizó la cuantificación de sacarosa, maltosa, glucosa y fructosa utilizando HPLC. Finalmente se realizó la extracción de pectina asistida por ultrasonido utilizando una solución de ácido cítrico como solvente, variando las condiciones de pH, tiempo de extracción y la relación masa-solvente (m/v). El mucílago de cacao tiene aproximadamente 15,23 ± 0,08 % de azúcares totales. El contenido de sacarosa es de 6,32 ± 0,24 g / 100 g de mucílago, seguido de fructosa 4,36 ± 0,11g/100 g de mucílago, glucosa 4,02 ± 0,09 g/ 100 g de mucílago y, maltosa 0,96 ± 0,02 g/ 100 g de mucílago, cuantificado a 40 °C. La extracción de pectina óptima se obtuvo bajo las condiciones de pH 2, tiempo de extracción 10 min y la relación m/v 1:10, obteniendo un rendimiento 9,33 g / 100 g de mucílago seco, pectina que tiene un contenido de 67,97 % de ácido galacturónico (GA) y 78,38 % grado de esterificación (DE). Las pectinas extraídas formaron geles a pH ácido y alto contenido de sacarosa. Mediante esta investigación se realizó una contribución tecnológica para el posible aprovechamiento de mucílago como fuente de pectina empleando una solución de ácido cítrico como solvente “verde “ y se proponen algunas alternativas para su aprovechamiento. La pectina es un compuesto de interés en la industria de alimentos y contribuiría al crecimiento económico de los cultivadores de cacao. Adicionalmente a partir del contenido de sacarosa y su degradación térmica, se puede realizar una propuesta de procesamiento, donde se evite la degradación y se garantice la calidad del producto. (Texto tomado de la fuente)The mucilage or cocoa pulp is a by-product obtained before the fermentation process. It is using as a raw material for manufacture of jams, alcoholic beverages, among others. However, although it is form of sugar and dietary fiber, few studies have been carried out on the content and characterization of the pectin extracted from cocoa mucilage for use in the food industry. In this study, the pulp was obtained from the clone TSH 565 from San Vicente del Chucurí. The proximal analysis, the determination of total dietary fiber, was carried out under the AOAC 985.29 method. Additionally, the quantification of sucrose, maltose, glucose and fructose was performed using HPLC. Finally, ultrasound-assisted pectin extraction was carried out using a citric acid solution as a solvent, varying the pH conditions, extraction time and the mass-solvent ratio (m/v). Cocoa mucilage has approximately 15.23 ± 0.08% total sugars. The sucrose content is 6.32 ± 0.24 g/100 g of mucilage, followed by fructose 4.36 ± 0.11g/100 g of mucilage, glucose 4.02 ± 0.09 g/100 g of mucilage. and, maltose 0.96 ± 0.02 g/100 g of mucilage, quantified at 40 °C. The optimal pectin extraction was obtained under the conditions of pH 2, extraction time 10 min and the m/v ratio 1:10, obtaining a yield of 9.33 g / 100 g of dry mucilage, pectin that has a content of 67 .97% galacturonic acid (GA) and 78.38% degree of esterification (DE). The extracted pectins formed gels at acidic pH and high sucrose content. Through this research, a technological contribution was made for the possible use of mucilage as a source of pectin using a citric acid solution as a "green" solvent and some alternatives for its use are proposed. Pectin is a compound of interest in the food industry and would contribute to the economic growth of cocoa farmers. 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Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil. Journal of Supercritical Fluids, 152. https://doi.org/10.1016/j.supflu.2019.104574Industrias alimenticiasCocoaPectinaFood industry and tradePectinMucílago de cacaoPectinaCarbohidratosExtracción asistida por ultrasonidoAprovechamientoCocoa mucilagePectincarbohydratesUltrasoundUseLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/84381/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1024543556.2023.pdf1024543556.2023.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf2746438https://repositorio.unal.edu.co/bitstream/unal/84381/2/1024543556.2023.pdf615832cb3753d2a15e342d0c36320313MD52THUMBNAIL1024543556.2023.pdf.jpg1024543556.2023.pdf.jpgGenerated Thumbnailimage/jpeg5908https://repositorio.unal.edu.co/bitstream/unal/84381/3/1024543556.2023.pdf.jpgbf2633c097d70be2cab789d5c84ffeebMD53unal/84381oai:repositorio.unal.edu.co:unal/843812023-08-16 23:03:37.753Repositorio Institucional Universidad Nacional de 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WwgdHJhdGFtaWVudG8gZGUgZGF0b3MgcGVyc29uYWxlcywgZGUgYWN1ZXJkbyBjb24gbGEgbGV5IDE1ODEgZGUgMjAxMiBlbnRlbmRpZW5kbyBxdWUgc2UgZW5jdWVudHJhbiBiYWpvIG1lZGlkYXMgcXVlIGdhcmFudGl6YW4gbGEgc2VndXJpZGFkLCBjb25maWRlbmNpYWxpZGFkIGUgaW50ZWdyaWRhZCwgeSBzdSB0cmF0YW1pZW50byB0aWVuZSB1bmEgZmluYWxpZGFkIGhpc3TDs3JpY2EsIGVzdGFkw61zdGljYSBvIGNpZW50w61maWNhIHNlZ8O6biBsbyBkaXNwdWVzdG8gZW4gbGEgUG9sw610aWNhIGRlIFRyYXRhbWllbnRvIGRlIERhdG9zIFBlcnNvbmFsZXMuCgoKClBBUlRFIDIuIEFVVE9SSVpBQ0nDk04gUEFSQSBQVUJMSUNBUiBZIFBFUk1JVElSIExBIENPTlNVTFRBIFkgVVNPIERFIE9CUkFTIEVOIEVMIFJFUE9TSVRPUklPIElOU1RJVFVDSU9OQUwgVU5BTC4KClNlIGF1dG9yaXphIGxhIHB1YmxpY2FjacOzbiBlbGVjdHLDs25pY2EsIGNvbnN1bHRhIHkgdXNvIGRlIGxhIG9icmEgcG9yIHBhcnRlIGRlIGxhIFVuaXZlcnNpZGFkIE5hY2lvbmFsIGRlIENvbG9tYmlhIHkgZGUgc3VzIHVzdWFyaW9zIGRlIGxhIHNpZ3VpZW50ZSBtYW5lcmE6CgphLglDb25jZWRvIGxpY2VuY2lhIGVuIGxvcyB0w6lybWlub3Mgc2XDsWFsYWRvcyBlbiBsYSBwYXJ0ZSAxIGRlbCBwcmVzZW50ZSBkb2N1bWVudG8sIGNvbiBlbCBvYmpldGl2byBkZSBxdWUgbGEgb2JyYSBlbnRyZWdhZGEgc2VhIHB1YmxpY2FkYSBlbiBlbCBSZXBvc2l0b3JpbyBJbnN0aXR1Y2lvbmFsIGRlIGxhIFVuaXZlcnNpZGFkIE5hY2lvbmFsIGRlIENvbG9tYmlhIHkgcHVlc3RhIGEgZGlzcG9zaWNpw7NuIGVuIGFjY2VzbyBhYmllcnRvIHBhcmEgc3UgY29uc3VsdGEgcG9yIGxvcyB1c3VhcmlvcyBkZSBsYSBVbml2ZXJzaWRhZCBOYWNpb25hbCBkZSBDb2xvbWJpYSAgYSB0cmF2w6lzIGRlIGludGVybmV0LgoKCgpQQVJURSAzIEFVVE9SSVpBQ0nDk04gREUgVFJBVEFNSUVOVE8gREUgREFUT1MgUEVSU09OQUxFUy4KCkxhIFVuaXZlcnNpZGFkIE5hY2lvbmFsIGRlIENvbG9tYmlhLCBjb21vIHJlc3BvbnNhYmxlIGRlbCBUcmF0YW1pZW50byBkZSBEYXRvcyBQZXJzb25hbGVzLCBpbmZvcm1hIHF1ZSBsb3MgZGF0b3MgZGUgY2Fyw6FjdGVyIHBlcnNvbmFsIHJlY29sZWN0YWRvcyBtZWRpYW50ZSBlc3RlIGZvcm11bGFyaW8sIHNlIGVuY3VlbnRyYW4gYmFqbyBtZWRpZGFzIHF1ZSBnYXJhbnRpemFuIGxhIHNlZ3VyaWRhZCwgY29uZmlkZW5jaWFsaWRhZCBlIGludGVncmlkYWQgeSBzdSB0cmF0YW1pZW50byBzZSByZWFsaXphIGRlIGFjdWVyZG8gYWwgY3VtcGxpbWllbnRvIG5vcm1hdGl2byBkZSBsYSBMZXkgMTU4MSBkZSAyMDEyIHkgZGUgbGEgUG9sw610aWNhIGRlIFRyYXRhbWllbnRvIGRlIERhdG9zIFBlcnNvbmFsZXMgZGUgbGEgVW5pdmVyc2lkYWQgTmFjaW9uYWwgZGUgQ29sb21iaWEuIFB1ZWRlIGVqZXJjZXIgc3VzIGRlcmVjaG9zIGNvbW8gdGl0dWxhciBhIGNvbm9jZXIsIGFjdHVhbGl6YXIsIHJlY3RpZmljYXIgeSByZXZvY2FyIGxhcyBhdXRvcml6YWNpb25lcyBkYWRhcyBhIGxhcyBmaW5hbGlkYWRlcyBhcGxpY2FibGVzIGEgdHJhdsOpcyBkZSBsb3MgY2FuYWxlcyBkaXNwdWVzdG9zIHkgZGlzcG9uaWJsZXMgZW4gd3d3LnVuYWwuZWR1LmNvIG8gZS1tYWlsOiBwcm90ZWNkYXRvc19uYUB1bmFsLmVkdS5jbyIKClRlbmllbmRvIGVuIGN1ZW50YSBsbyBhbnRlcmlvciwgYXV0b3Jpem8gZGUgbWFuZXJhIHZvbHVudGFyaWEsIHByZXZpYSwgZXhwbMOtY2l0YSwgaW5mb3JtYWRhIGUgaW5lcXXDrXZvY2EgYSBsYSBVbml2ZXJzaWRhZCBOYWNpb25hbCBkZSBDb2xvbWJpYSBhIHRyYXRhciBsb3MgZGF0b3MgcGVyc29uYWxlcyBkZSBhY3VlcmRvIGNvbiBsYXMgZmluYWxpZGFkZXMgZXNwZWPDrWZpY2FzIHBhcmEgZWwgZGVzYXJyb2xsbyB5IGVqZXJjaWNpbyBkZSBsYXMgZnVuY2lvbmVzIG1pc2lvbmFsZXMgZGUgZG9jZW5jaWEsIGludmVzdGlnYWNpw7NuIHkgZXh0ZW5zacOzbiwgYXPDrSBjb21vIGxhcyByZWxhY2lvbmVzIGFjYWTDqW1pY2FzLCBsYWJvcmFsZXMsIGNvbnRyYWN0dWFsZXMgeSB0b2RhcyBsYXMgZGVtw6FzIHJlbGFjaW9uYWRhcyBjb24gZWwgb2JqZXRvIHNvY2lhbCBkZSBsYSBVbml2ZXJzaWRhZC4gCgo=

Caracterización del mucílago de cacao ( Theobroma Cacao L., clon TSH 565) como fuente de pectina y azúcares para el aprovechamiento en la industria de alimentos

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