Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante

ilustraciones. diagramas, tablas

Autores:: Eraso Grisales, Soany

Tipo de recurso:

Fecha de publicación:: 2022

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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network_acronym_str	UNACIONAL2
network_name_str	Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv	Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante
dc.title.translated.eng.fl_str_mv	Development of an agglomerated cape gooseberry (Physalis peruviana L.) product with instantaneous characteristics and potential antioxidant effect
title	Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante
spellingShingle	Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante 640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas 660 - Ingeniería química::664 - Tecnología de alimentos Frutas Deshidratadas Uchuvas deshidratadas Dried fruit Antioxidantes Sistemas coloidales Deshidratación de alimentos Granulación de polvos de frutas Physalis peruviana L.
title_short	Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante
title_full	Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante
title_fullStr	Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante
title_full_unstemmed	Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante
title_sort	Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante
dc.creator.fl_str_mv	Eraso Grisales, Soany
dc.contributor.advisor.none.fl_str_mv	Cortés Rodríguez, Misael Hurtado Benavides, Andrés Mauricio
dc.contributor.author.none.fl_str_mv	Eraso Grisales, Soany
dc.contributor.researchgroup.spa.fl_str_mv	Alimentos y Nutraceuticos Gaf (Grupo de Alimentos Funcionales) Tecnologías Emergentes en Agroindustria (TEA) - UDENAR
dc.subject.ddc.spa.fl_str_mv	640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas 660 - Ingeniería química::664 - Tecnología de alimentos
topic	640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas 660 - Ingeniería química::664 - Tecnología de alimentos Frutas Deshidratadas Uchuvas deshidratadas Dried fruit Antioxidantes Sistemas coloidales Deshidratación de alimentos Granulación de polvos de frutas Physalis peruviana L.
dc.subject.lemb.spa.fl_str_mv	Frutas Deshidratadas Uchuvas deshidratadas
dc.subject.lemb.eng.fl_str_mv	Dried fruit
dc.subject.proposal.spa.fl_str_mv	Antioxidantes Sistemas coloidales Deshidratación de alimentos Granulación de polvos de frutas Physalis peruviana L.
description	ilustraciones. diagramas, tablas
publishDate	2022
dc.date.accessioned.none.fl_str_mv	2022-06-28T15:47:17Z
dc.date.available.none.fl_str_mv	2022-06-28T15:47:17Z
dc.date.issued.none.fl_str_mv	2022-06-28
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/81633
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/81633 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
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spelling	Atribución-NoComercial-CompartirIgual 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Cortés Rodríguez, Misael9f1493f5d014b108368000a4b02a8f78600Hurtado Benavides, Andrés Mauriciob906e0e69e1a7da0fc65acf0df4a12ce300Eraso Grisales, Soanya89053e854d1dc0b207c793f22495234600Alimentos y NutraceuticosGaf (Grupo de Alimentos Funcionales)Tecnologías Emergentes en Agroindustria (TEA) - UDENAR2022-06-28T15:47:17Z2022-06-28T15:47:17Z2022-06-28https://repositorio.unal.edu.co/handle/unal/81633Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones. diagramas, tablasLa uchuva (Physalis peruviana L.), es una fruta exótica de la región Andina, la cual presenta una demanda creciente debido a que posee características aromáticas y propiedades nutricionales favoreciendo su uso como alimento funcional. Colombia está entre los principales productores y exportadores de fruta exótica del mundo, principalmente gulupa y uchuva, por consiguiente, es la quinta fruta con mayor mercado después del banano en términos de exportación. La generación de nuevos productos, con sabores innovadores y con mejores características fisicoquímicas ha permitido el desarrollo y la implementación de nuevas metodologías para su obtención. Una alternativa a este contexto es el secado de la pulpa con el fin de obtener un producto en polvo, conservando las propiedades de la fruta. Algunos métodos de secado resultan inapropiados por afectar fuertemente las características sensoriales y las propiedades nutricionales de las frutas. El secado por aspersión, es un método usado en pulpas de frutas que son sensibles al calor, siendo sus principales ventajas el alto rendimiento y la reducción del daño térmico. El objetivo de la investigación fue desarrollar un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante, contribuyendo a mejorar la competitividad de la agrocadena. En este contexto, la investigación se planteó en tres etapas: En la 1ª etapa se realizó la evaluación de la influencia del proceso de hidrólisis enzimática sobre la estabilidad fisicoquímica de un sistema coloidal a base de pulpa, piel y semilla de uchuva (CSU), con fines a ser utilizado en secado por aspersión. La pulpa con semilla y piel fue homogenizada inicialmente por cizalla en un sistema rotor-estator a 10000 rpm durante 10 minutos y para la evaluación enzimática, se empleó el complejo multienzimático Viscozyme L y se utilizó un diseño factorial completamente aleatorizado, considerando las variables independientes: concentración de enzima [Enzima] (50, 125 y 200 ppm) y tiempo de hidrólisis (TH) (0, 30, 60, 90 y 120 minutos), y las variables dependientes: viscosidad (), potencial zeta (ζ), tamaño de partícula (percentiles D10, D50 y D90), Span, índice de absorción espectral (R) y sólidos solubles (SS). La [Enzima] tuvo un efecto significativo (p < 0.05) sobre la μ, SS, D50, D90 y R, el TH sobre la μ, SS y D10; además, existe un efecto de la interacción [Enzima]-HT sobre el aumento de la μ y los SS. La optimización de la formulación presentó una deseabilidad del 74.2%, con una [Enzima] = 78.5 ppm y TH = 120 minutos; siendo las variables dependientes calculadas por un modelo cuadrático: µ = 356.9 cP, SS = 15.5,  = -18.5 mV, D10 = 3.2 m, D50 = 118.2 m; D90 = 480.8 m; Span = 4.1, R = 0.605. La combinación de procesos de homogenización por cizalla y el tratamiento enzimático aplicado, contribuyeron a la obtención de sistema coloidal estable fisicoquímicamente, sin embargo, se pretendía obtener una mayor reducción de tamaños de partícula, lo cual se logra mediante un proceso de homogenización de alta presión y adición de hidrocoloides que favorecieron la estabilidad de la suspensión. En la 2ª etapa se planteó la evaluación del proceso de secado por aspersión y la composición de la alimentación sobre los atributos de calidad de las microcápsulas de uchuva. El secado por aspersión operó en condiciones subatmosféricas a 0.37 kPa (1.5” H2O) y utilizando el equipo Vibrasec SA, referencia PASLAB1.5, con una capacidad de evaporación de 1.5L/h. El proceso de secado por aspersión se optimizó utilizando la metodología de superficie de respuesta, con un diseño experimental central compuesto cara centrada, teniendo en cuanta las variables independientes: goma arábiga (AG) (1 - 3%), maltodextrina (MD) (9.5 – 13.5%), temperatura de entrada de aire (TEA) (130-160°C), temperatura del aire de salida (TSA) (75-85°C) y velocidad del disco atomizador (VDA) (18000-22000 rpm), las variables dependientes evaluadas fueron: humedad (Xw), solubilidad (S), higroscopicidad (H), humectabilidad (Hu), coordenadas de color L* y b, fenoles totales (FT), capacidad antioxidante (DPPH y ABTS) y rendimiento (Y). La optimización experimental de múltiples respuestas presentó una deseabilidad del 68.4%, definiendo las variables independientes: GA = 2.2%, MD = 10.1%, TEA = 160 °C, TSA = 77.8 °C y VDA = 21450 rpm, y las variables dependientes: Xw = 2.7±0.1%,.S = 86.2±2.3%, H = 16.2±0.0%, Hu = 4.0±013 s, L = 43.9±0.1, b* = 35.7±0.9, TP = 284.2±1.8 mg AGE/100 g bs, DPPH = 99.8±2.5 mg TE/100 g bs, ABTS = 158.5±0.1 mg TE/100 g bs y Y = 56.1±1.6%. El secado por aspersión como proceso de microencapsulación del extracto de uchuva, fue una tecnología efectiva que permitió la obtención microcápsulas de uchuva con excelentes atributos de calidad. En el proceso se dio un mayor aprovechamiento de la estructura de la uchuva (pulpa, semilla y cáscara), que otorgó un alto contenido de solidos de uchuva al producto obtenido. En la 3ª etapa se evaluó el sistema de aglomeración por lecho fluidizado, el cual se optimizó utilizando la metodología de superficie de respuesta, con diseño experimental central compuesto cara centrada, teniendo en cuenta las variables independientes: temperatura del aire de fluidización (T) (50 – 70 °C), presión de atomización de la solución ligante (P) (1.0 – 2.0 bar) y tiempo de aglomeración (t) (20 – 40 min), y como variables dependientes: humedad (Xw), solubilidad (S), humectabilidad (Hu), higroscopicidad (H), densidad aparente (a), índice de Carr (IC), relación de Hausner (RH), tamaño de partícula D[4,3], fenoles totales (FT), flavonoides totales (FLT), capacidad antioxidante (DPPH y ABTS), vitamina C (Vit.C), -caroteno (-car) y el rendimiento (Y). La optimización experimental de múltiples repuestas presentó una deseabilidad del 63.8%, definiendo las variables independientes: T = 68.4 °C, P = 1.1 bar, t = 36.5 min, y las variables dependientes: Xw (4.3±0.1%), S (80.5±0.8%), H (14.4±0.5%), Hu (2.3±0.1 s), a (0.588±0.021 g/mL), IC (11.9 ± 2.5%), RH (1.11±0.02), D[4,3] (136.0 2.2 µm), FT (366.7±2.5 mg AGE/100 g bs), FLT (26.5±0.9 mg QE/100 g bs), DPPH (163.5±2.6 mg TE/100 g bs) y ABTS (133.0±1.1 mg TE/100 g bs), Vit.C (42.2±2.5 mg/100 g bs), -car (72.4±2.1 mg/100 g bs) y Y (62.5±3.3%). El proceso de aglomeración por lecho fluidizado del polvo de uchuva, fue efectivo, resultando en la mejora de las propiedades físicas relacionadas con las características funcionales de instantanización y fluidez. (Texto tomado de la fuente)The cape gooseberry (Physalis peruviana L.) is an exotic fruit from the Andean region, growing demand due to its aromatic characteristics and nutritional properties that favor its use as a functional food. Colombia is among the primary producers and exporters of exotic fruit globally, mainly purple passion fruit and cape gooseberry, and is, therefore, the fifth fruit with the largest market after bananas in terms of exports. The generation of new products with innovative flavors and better physicochemical characteristics has allowed the development and implementation of new methodologies. An alternative to this context is the drying of the pulp to obtain a powdered product, preserving the properties of the fruit. Some drying methods are inappropriate because they strongly affect its sensory characteristics and nutritional properties. Spray drying is a method used for fruit pulps that are sensitive to heat, its main advantages being high yield and reduction of thermal damage. The objective of the research was to develop an agglomerated cape gooseberry (Physalis peruviana L.) product with instantaneous characteristics and potential antioxidant effect, contributing to improving the competitiveness of the agribusiness chain. In this context, the research was carried out in three stages: In the first stage, the influence of the enzymatic hydrolysis process on the physicochemical stability of a colloidal system based on cape gooseberry pulp, skin, and seed (CSU), is to be used in spray drying, was evaluated. The pulp with seed and skin was initially homogenized by shearing in a rotor-stator system at 10000 rpm for 10 minutes. For the enzymatic evaluation, the multi-enzyme complex Viscozyme L and a completely randomized factorial design were used, considering the independent variables: [Enzyme] enzyme concentration (50, 125, and 200 ppm) and hydrolysis time (HT) (0, 30, 60, 90 and 120 minutes), and the dependent variables: viscosity (μ), zeta potential (ζ), particle size (percentiles D10, D50, and D90), Span, spectral absorption index (R) and soluble solids (SS). Enzyme] had a significant effect (p <0.05) on μ, SS, D50, D90 and R, HT on μ, SS and D10; furthermore, there is an effect of [Enzyme]-HT interaction on the increase of μ and SS. The formulation optimization presented a desirability of 74.2%, with [Enzyme] = 78.5 ppm and TH = 120 min; being the dependent variables calculated by a quadratic model: µ = 356.9 cP, SS = 15.5, ζ = -18.5 mV, D10 = 3.2 μm, D50 = 118.2 μm; D90 = 480.8 μm; Span = 4.1, R = 0.605. The combination of shear homogenization processes and the enzymatic treatment applied contributed to obtaining a physicochemically stable colloidal system; however, it was intended to reduce particle size, which is achieved through a high-pressure homogenization process and addition of hydrocolloids that favored the stability of the suspension. In the second stage, the evaluation of the spray drying process and the composition of the feed on the quality attributes of the cape gooseberry microcapsules was proposed. The spray drying process operated under subatmospheric conditions at 0.37 kPa (1.5" H2O) and using the Vibrasec SA equipment, reference PASLAB1.5, with an evaporation capacity of 1.5L/h. The spray drying process was optimized using the response surface methodology, with a face-centered central composite experimental design, taking into account the independent variables: gum arabic (GA) (1 - 3%), maltodextrin (MD) (9.5 - 13. 5%), air inlet temperature (AIT) (130 - 160°C), air outlet temperature (AOT) (75-85°C) and atomizing disk speed (ADS) (18000-22000 rpm), the dependent variables evaluated were: moisture (Xw), solubility (S), hygroscopicity (H), wettability (We), color coordinates L* and b, total phenols (TP), antioxidant capacity (DPPH and ABTS) and yield (Y). The experimental optimization of multiple responses presented a desirability of 68.4%, defining the independent variables: GA = 2.2%, MD = 10.1%, AIT = 160 °C, AOT = 77.8 °C and ADS = 21450 rpm, and the dependent variables: Xw = 2.7±0.1%, S = 86.2±2.3%, H = 16.2±0.0%, We = 4.0±013 s, L = 43.9±0.1, b* = 35.7±0.9, TP = 284.2±1.8 mg GAE/100 g bs, DPPH = 99.8±2.5 mg TE/100 g bs, ABTS = 158.5±0.1 mg TE/100 g bs and Y = 56.1±1.6%. Spray drying is a process of microencapsulation of cape gooseberry extract was an effective technology that allowed obtaining cape gooseberry microcapsules with excellent quality attributes. In the process, greater use was made of the structure of the cape gooseberry (pulp, seed, and peel), which gave a high content of cape gooseberry solids to the product obtained. In the third stage, the fluidized bed agglomeration system was evaluated, which was optimized using the response surface methodology, with face-centered central composite experimental design, taking into account the independent variables: fluidization air temperature (T) (50 - 70 °C), binder solution atomization pressure (P) (1.0 - 2. 0 bar) and agglomeration time (t) (20 - 40 min), and as dependent variables: moisture (Xw), solubility (S), wettability (We), hygroscopicity (H), bulk density (ρa), Carr's index (CI), Hausner's ratio (RH), particle size D[4,3], total phenols (TP), total flavonoids (TFL), antioxidant capacity (DPPH and ABTS), vitamin C (Vit.C), β-carotene (β-car) and yield (Y). The multiple-response experimental optimization presented a desirability of 63.8%, defining the independent variables: T = 68.4 °C, P = 1.1 bar, t = 36.5 min, and the dependent variables: Xw (4.3±0.1%), S (80.5±0.8%), H (14.4±0.5%), We (2.3±0.1 s), ρa (0.588±0.021 g/mL), CI (11.9±2.5%), RH (1.11±0.02), D[4,3] (136.0±2.2 µm), TP (366.7±2.5 mg GAE/100 g db), TFL (26.5±0.9 mg QE/100 g db), DPPH (163.5±2.6 mg TE/100 g db) and ABTS (133.0±1.1 mg TE/100 g db), Vit.C (42.2±2.5 mg/100 g db), β-car (72.4±2.1 mg/100 g db) and Y (62.5±3.3%). The fluidized bed agglomeration process of cape gooseberry powder was effective, resulting in improved physical properties related to the functional characteristics of instantaneousness and flowability.PROEXCAR SASMaestríaMagíster en Ciencia y Tecnología de AlimentosÁrea Curricular en Ingeniería Agrícola y Alimentosxviii, 113 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 Medellín640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas660 - Ingeniería química::664 - Tecnología de alimentosFrutas DeshidratadasUchuvas deshidratadasDried fruitAntioxidantesSistemas coloidalesDeshidratación de alimentosGranulación de polvos de frutasPhysalis peruviana L.Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidanteDevelopment of an agglomerated cape gooseberry (Physalis peruviana L.) product with instantaneous characteristics and potential antioxidant effectTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMColombiaAbberger, T., Seo, A., & Schæfer, T. 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Powder Technology, 305, 447–454. https://doi.org/10.1016/j.powtec.2016.10.027Macroproyecto Fortalecimiento de la competitividad de las cadenas productivas de mora, fresa y uchuva en el departamento de Antioquia, mediante el desarrollo y escalamiento industrial de alimentos funcionales aglomerados con potencial efecto antioxidante.Ministerio de Ciencia Tecnología e InnovaciónBibliotecariosEstudiantesInvestigadoresMaestrosPúblico generalORIGINAL1085289304.2022.pdf1085289304.2022.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf4325010https://repositorio.unal.edu.co/bitstream/unal/81633/3/1085289304.2022.pdfe2d19bba24935672c5860345d58e1aafMD53LICENSElicense.txtlicense.txttext/plain; charset=utf-84074https://repositorio.unal.edu.co/bitstream/unal/81633/6/license.txt8153f7789df02f0a4c9e079953658ab2MD56CC-LICENSEEraso Grisales Soany Karola _licencia_cap_1.pdfEraso Grisales Soany Karola _licencia_cap_1.pdfLicencia capitulo 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EVESURBIFBPUiBMQSBTRUNSRVRBUsONQSBHRU5FUkFMLiAqTEEgVEVTSVMgQSBQVUJMSUNBUiBERUJFIFNFUiBMQSBWRVJTScOTTiBGSU5BTCBBUFJPQkFEQS4gCgpBbCBoYWNlciBjbGljIGVuIGVsIHNpZ3VpZW50ZSBib3TDs24sIHVzdGVkIGluZGljYSBxdWUgZXN0w6EgZGUgYWN1ZXJkbyBjb24gZXN0b3MgdMOpcm1pbm9zLiBTaSB0aWVuZSBhbGd1bmEgZHVkYSBzb2JyZSBsYSBsaWNlbmNpYSwgcG9yIGZhdm9yLCBjb250YWN0ZSBjb24gZWwgYWRtaW5pc3RyYWRvciBkZWwgc2lzdGVtYS4KClVOSVZFUlNJREFEIE5BQ0lPTkFMIERFIENPTE9NQklBIC0gw5psdGltYSBtb2RpZmljYWNpw7NuIDE5LzEwLzIwMjEK

Desarrollo de un producto aglomerado de uchuva (Physalis peruviana L.) con características instantáneas y potencial efecto antioxidante

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