Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido
ilustraciones
- Autores:
-
Paz Arteaga, Sarah Lucia
- 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/84174
- Palabra clave:
- 660 - Ingeniería química::664 - Tecnología de alimentos
Antioxidantes
Extractos vegetales
Residuos agrícolas
Procesamiento de frutas
Piña - Producción
Piña - Productos derivados
Residuos de piña
Compuestos bioactivos
Capacidad antimicrobiana.
Capacidad antioxidante
Pineapple by-products
Bioactive compounds
Phenolic compounds
Biological properties
Antioxidant activity
Antimicrobial capacity
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido |
| dc.title.translated.eng.fl_str_mv |
Extraction of bioactive compounds from pineapple (Anana comosus) residues using solid-state fermentation |
| title |
Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido |
| spellingShingle |
Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido 660 - Ingeniería química::664 - Tecnología de alimentos Antioxidantes Extractos vegetales Residuos agrícolas Procesamiento de frutas Piña - Producción Piña - Productos derivados Residuos de piña Compuestos bioactivos Capacidad antimicrobiana. Capacidad antioxidante Pineapple by-products Bioactive compounds Phenolic compounds Biological properties Antioxidant activity Antimicrobial capacity |
| title_short |
Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido |
| title_full |
Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido |
| title_fullStr |
Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido |
| title_full_unstemmed |
Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido |
| title_sort |
Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido |
| dc.creator.fl_str_mv |
Paz Arteaga, Sarah Lucia |
| dc.contributor.advisor.none.fl_str_mv |
Torres León, Cristian |
| dc.contributor.author.none.fl_str_mv |
Paz Arteaga, Sarah Lucia |
| dc.contributor.researchgroup.spa.fl_str_mv |
Biofibras y derivados vegetales |
| dc.contributor.subjectmatterexpert.none.fl_str_mv |
Cadena Chamorro, Edith Marleny Aguilar Gonzáles, Cristóbal Noé Serna Cock, Liliana |
| dc.contributor.orcid.spa.fl_str_mv |
0000-0003-3877-4418 |
| dc.contributor.cvlac.spa.fl_str_mv |
https://scienti.minciencias.gov.co/cvlac/visualizador/generarCurriculoCv.do?cod_rh=0000052773 |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::664 - Tecnología de alimentos |
| topic |
660 - Ingeniería química::664 - Tecnología de alimentos Antioxidantes Extractos vegetales Residuos agrícolas Procesamiento de frutas Piña - Producción Piña - Productos derivados Residuos de piña Compuestos bioactivos Capacidad antimicrobiana. Capacidad antioxidante Pineapple by-products Bioactive compounds Phenolic compounds Biological properties Antioxidant activity Antimicrobial capacity |
| dc.subject.decs.none.fl_str_mv |
Antioxidantes |
| dc.subject.lemb.none.fl_str_mv |
Extractos vegetales Residuos agrícolas Procesamiento de frutas Piña - Producción Piña - Productos derivados |
| dc.subject.proposal.spa.fl_str_mv |
Residuos de piña Compuestos bioactivos Capacidad antimicrobiana. Capacidad antioxidante |
| dc.subject.proposal.eng.fl_str_mv |
Pineapple by-products Bioactive compounds Phenolic compounds Biological properties Antioxidant activity Antimicrobial capacity |
| description |
ilustraciones |
| publishDate |
2022 |
| dc.date.issued.none.fl_str_mv |
2022-05-23 |
| dc.date.accessioned.none.fl_str_mv |
2023-07-17T14:22:27Z |
| dc.date.available.none.fl_str_mv |
2023-07-17T14:22:27Z |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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info:eu-repo/semantics/acceptedVersion |
| dc.type.content.spa.fl_str_mv |
Text |
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http://purl.org/redcol/resource_type/TM |
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acceptedVersion |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/84174 |
| 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/84174 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 |
LaReferencia |
| dc.relation.references.spa.fl_str_mv |
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Universidad Nacional de Colombia |
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Medellín - Ciencias - Maestría en Ciencias - Biotecnología |
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Facultad de Ciencias |
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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_abf2Torres León, Cristiand4b03f70614c27a8d42556c7ed9c6eb4Paz Arteaga, Sarah Lucia8188ecf4282cc23441e970cb5870719cBiofibras y derivados vegetalesCadena Chamorro, Edith MarlenyAguilar Gonzáles, Cristóbal NoéSerna Cock, Liliana0000-0003-3877-4418https://scienti.minciencias.gov.co/cvlac/visualizador/generarCurriculoCv.do?cod_rh=00000527732023-07-17T14:22:27Z2023-07-17T14:22:27Z2022-05-23https://repositorio.unal.edu.co/handle/unal/84174Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustracionesLa elaboración de productos a base de piña genera altas cantidades de residuos orgánicos, y la contaminación que causa la inadecuada disposición final de estos residuos motiva a que se investiguen alternativas tecnológicas para su aprovechamiento. El objetivo de esta investigación fue la liberación de compuestos bioactivos por fermentación en estado sólido (FES) del corazón y cáscara de piña MD2, con el fin de obtener agentes antioxidantes y antimicrobianos. Se evaluaron los residuos de piña como soporte de FES y el tiempo de fermentación necesario para obtener la mayor cantidad de compuestos fenólicos. Estos resultados se relacionaron con la capacidad antioxidante y las enzimas producidas. Igualmente, se identificaron los compuestos bioactivos presentes en la fermentación por HPLC-MS. Finalmente, se determinó la actividad antibacteriana por el método de microdilución. Los resultados del crecimiento radial y SEM evidencian que los residuos de piña cumplen con las características para ser un buen soporte de FES con A. niger GH1. La FES aumentó en un 73% la cantidad de compuestos fenólicos a 32 h de fermentación y este resultado se correlaciona positivamente con la capacidad antioxidante y la actividad enzimática de β-glucosidasa y celulasas. El extracto obtenido a este tiempo inhibió el crecimiento bacteriano de Listeria monocytogenes y Staphylococcus aureus. En conclusión, la FES es un proceso biotecnológico con potencial para la valorización sostenible de los residuos de piña para obtener compuestos bioactivos de alto valor y múltiples aplicaciones en la industria alimentaria, cosmética y farmacéutica. (texto tomado de la fuente)The production of pineapple-based products generates high amounts of organic waste, the pollution caused by the inadequate final disposal of this waste motivates the investigation of technological alternatives for its use. The objective of this research was the release of bioactive compounds by solid-state fermentation (SSF) from MD2 pineapple heart and skin in order to obtain antioxidant and antimicrobial agents. Pineapple residues were evaluated as a support for SSF and the fermentation time necessary to obtain the highest amount of phenolic compounds. These results were related to the antioxidant capacity and the enzymes produced. Likewise, the bioactive compounds present in the fermentation were identified by HPLC-MS. Finally, the antibacterial activity was determined by the microdilution method. The results of radial growth and SEM show that pineapple residues meet the characteristics to be a good support for SSF with A. niger GH1. The FES increased the amount of phenolic compounds by 73% at 32 h of fermentation and this result correlates positively with the antioxidant capacity and the enzymatic activity of β-glucosidase and cellulases. The extract obtained at this time inhibited the bacterial growth of Listeria monocytogenes and Staphylococcus aureus. In conclusion, SSF is a biotechnological process with potential for the sustainable recovery of pineapple residues to obtain high-value bioactive compounds and multiple applications in the food, cosmetic and pharmaceutical industries.MaestríaMagister en Ciencias- BiotecnologíaProcesos biotecnológicosÁrea curricular Biotecnología110 páginasapplication/pdfspaUniversidad Nacional de ColombiaMedellín - Ciencias - Maestría en Ciencias - BiotecnologíaFacultad de CienciasMedellín, ColombiaUniversidad Nacional de Colombia - Sede Medellín660 - Ingeniería química::664 - Tecnología de alimentosAntioxidantesExtractos vegetalesResiduos agrícolasProcesamiento de frutasPiña - ProducciónPiña - Productos derivadosResiduos de piñaCompuestos bioactivosCapacidad antimicrobiana.Capacidad antioxidantePineapple by-productsBioactive compoundsPhenolic compoundsBiological propertiesAntioxidant activityAntimicrobial capacityExtracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólidoExtraction of bioactive compounds from pineapple (Anana comosus) residues using solid-state fermentationTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMLaReferenciaAdom, K. 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International Journal of Food Microbiology, 153(1–2), 78–84. https://doi.org/10.1016/j.ijfoodmicro.2011.10.019Extracción de compuestos bioactivos de residuos de piña (Anana comosus) usando fermentación en estado sólidoPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/84174/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1151963566.2023.pdf1151963566.2023.pdfTesis de maestría en Ciencia Biotecnologíaapplication/pdf1908938https://repositorio.unal.edu.co/bitstream/unal/84174/2/1151963566.2023.pdf323d08e8862f957822bf554840295059MD52THUMBNAIL1151963566.2023.pdf.jpg1151963566.2023.pdf.jpgGenerated Thumbnailimage/jpeg5734https://repositorio.unal.edu.co/bitstream/unal/84174/3/1151963566.2023.pdf.jpgf7801ec3908d13491425401cba89210aMD53unal/84174oai:repositorio.unal.edu.co:unal/841742023-08-11 23:03:48.332Repositorio Institucional Universidad Nacional de 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