Secado de chontaduro (Bactris gasipaes) en ventanas refractantes
Ilustraciones, fotografías, gráficos
- Autores:
-
Peñaloza Figueroa, Jeanine Kathleen
- Tipo de recurso:
- Doctoral thesis
- Fecha de publicación:
- 2024
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/86736
- Palabra clave:
- 660 - Ingeniería química::664 - Tecnología de alimentos
630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura
Chontaduro - Cultivo
Chontaduro - Calidad
Producción agropecuaria
Cultivos alimenticios
Agricultura - Investigaciones
Calidad de los alimentos
Alimentos - Deshidratación, secado, etc.
Ventanas refractantes
Bactris gasipaes
Betacaroteno
Modelo matemático
Carotenoides
Actividad antioxidante
Estabilidad química
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Secado de chontaduro (Bactris gasipaes) en ventanas refractantes |
| dc.title.translated.eng.fl_str_mv |
Bactris gasipaes drying in refractance window |
| title |
Secado de chontaduro (Bactris gasipaes) en ventanas refractantes |
| spellingShingle |
Secado de chontaduro (Bactris gasipaes) en ventanas refractantes 660 - Ingeniería química::664 - Tecnología de alimentos 630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura Chontaduro - Cultivo Chontaduro - Calidad Producción agropecuaria Cultivos alimenticios Agricultura - Investigaciones Calidad de los alimentos Alimentos - Deshidratación, secado, etc. Ventanas refractantes Bactris gasipaes Betacaroteno Modelo matemático Carotenoides Actividad antioxidante Estabilidad química |
| title_short |
Secado de chontaduro (Bactris gasipaes) en ventanas refractantes |
| title_full |
Secado de chontaduro (Bactris gasipaes) en ventanas refractantes |
| title_fullStr |
Secado de chontaduro (Bactris gasipaes) en ventanas refractantes |
| title_full_unstemmed |
Secado de chontaduro (Bactris gasipaes) en ventanas refractantes |
| title_sort |
Secado de chontaduro (Bactris gasipaes) en ventanas refractantes |
| dc.creator.fl_str_mv |
Peñaloza Figueroa, Jeanine Kathleen |
| dc.contributor.advisor.none.fl_str_mv |
Chejne Janna, Farid Rojano, Benjamín Alberto Borda Yepes, Víctor Hugo |
| dc.contributor.author.none.fl_str_mv |
Peñaloza Figueroa, Jeanine Kathleen |
| dc.contributor.researchgroup.spa.fl_str_mv |
Termodinámica Aplicada y Energías Alternativas |
| dc.contributor.orcid.spa.fl_str_mv |
Peñaloza Figueroa, Jeanine Kathleen [0000-0003-2934-749X] |
| dc.contributor.cvlac.spa.fl_str_mv |
Peñaloza Figueroa, Jeanine Kathleen |
| dc.contributor.researchgate.spa.fl_str_mv |
Peñaloza Figueroa, Jeanine Kathleen |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::664 - Tecnología de alimentos 630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura |
| topic |
660 - Ingeniería química::664 - Tecnología de alimentos 630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura Chontaduro - Cultivo Chontaduro - Calidad Producción agropecuaria Cultivos alimenticios Agricultura - Investigaciones Calidad de los alimentos Alimentos - Deshidratación, secado, etc. Ventanas refractantes Bactris gasipaes Betacaroteno Modelo matemático Carotenoides Actividad antioxidante Estabilidad química |
| dc.subject.lemb.none.fl_str_mv |
Chontaduro - Cultivo Chontaduro - Calidad Producción agropecuaria Cultivos alimenticios Agricultura - Investigaciones Calidad de los alimentos Alimentos - Deshidratación, secado, etc. |
| dc.subject.proposal.spa.fl_str_mv |
Ventanas refractantes Bactris gasipaes Betacaroteno Modelo matemático Carotenoides Actividad antioxidante Estabilidad química |
| description |
Ilustraciones, fotografías, gráficos |
| publishDate |
2024 |
| dc.date.accessioned.none.fl_str_mv |
2024-08-20T12:42:52Z |
| dc.date.available.none.fl_str_mv |
2024-08-20T12:42:52Z |
| dc.date.issued.none.fl_str_mv |
2024-08-08 |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Doctorado |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/acceptedVersion |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_db06 |
| dc.type.content.spa.fl_str_mv |
Text |
| dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/TD |
| format |
http://purl.org/coar/resource_type/c_db06 |
| status_str |
acceptedVersion |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/86736 |
| 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/86736 https://repositorio.unal.edu.co/ |
| identifier_str_mv |
Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
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spa |
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spa |
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LaReferencia |
| dc.relation.references.spa.fl_str_mv |
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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_abf2Chejne Janna, Farid401f8232cbbed073cf4612ce7bc3b54bRojano, Benjamín Alberto9ff6800a33d6a53c3e514a9324ad17c7Borda Yepes, Víctor Hugoe0951d5a4efb067ea861faa754335008Peñaloza Figueroa, Jeanine Kathleena91c121f84ac207750effc941bd734dbTermodinámica Aplicada y Energías AlternativasPeñaloza Figueroa, Jeanine Kathleen [0000-0003-2934-749X]Peñaloza Figueroa, Jeanine KathleenPeñaloza Figueroa, Jeanine Kathleen2024-08-20T12:42:52Z2024-08-20T12:42:52Z2024-08-08https://repositorio.unal.edu.co/handle/unal/86736Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/Ilustraciones, fotografías, gráficosEl chontaduro es una fruta con alto valor nutritivo que contiene bioactivos antioxidantes; sin embargo, se han desaprovechado sus bondades. Dentro de las moléculas de interés, sobresalen los carotenoides, compuestos a los que se les atribuyen propiedades relacionadas con la mejora de la salud cardiovascular y como agentes exógenos para la cura de algunos tipos de cáncer. No obstante, para extender la vida útil del producto, garantizar su funcionalidad y darle viabilidad comercial se deshidrató por ventanas refractantes, tecnología emergente de bajo consumo energético y de alta eficiencia térmica que permitió conservar el 88.5% del βcaroteno y la actividad antioxidante medida en términos de capacidad de absorción de radicales de oxígeno (ORAC), radical 2,2 Difenil-1-picrilhidrazilo (DPPH), radical ácido 2,2'- azino-bis-3-etilbenzotiazolina-6-sulfónico (ABTS) y capacidad de reducción de hierro (FRAP). Se identificaron los factores experimentales más incidentes dentro del proceso de deshidratación y se definieron las mejores condiciones con las cuales se garantiza la mayor estabilidad química de la molécula carotenoide de interés. Al mismo tiempo, se realizaron pruebas en equipos con capacidad industrial y de configuración dinámica, hallando reproducibilidad con los resultados obtenidos en ensayos de laboratorio. Finalmente, se desarrolló un modelo matemático que permitió conocer el comportamiento de la pérdida de agua durante el secado de chontaduro en ventanas refractantes convirtiéndose en una herramienta para el escalamiento del proceso en equipos industriales. (Tomado de la fuente)Bactris gasipaes is a fruit with high nutritional value that contains antioxidant bioactives; however, its benefits have not been exploited. Among the molecules of interest are carotenoids, compounds to which properties related to the improvement of cardiovascular health and as exogenous agents for the cure of some types of cancer have been attributed. However, to extend the shelf life of the product, guarantee its functionality and give it commercial viability, it was dehydrated by refractance windows, an emerging technology of low energy consumption and high thermal efficiency that allowed the preservation of 88.5% of β-carotene and antioxidant activity measured in terms of oxygen radical absorbance capacity (ORAC), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2'-azino-bis-3- ethylbenzothiazoline-6-sulfonic acid radical (ABTS) and iron reduction capacity (FRAP). The most relevant experimental factors in the dehydration process were identified and the best conditions were defined to guarantee the highest chemical stability of the carotenoid molecule of interest. At the same time, tests were carried out in equipment with industrial capacity and dynamic configuration, finding reproducibility with the results obtained in laboratory tests. Finally, a mathematical model was developed to determine the behavior of water loss during the drying of Bactris gasipaes by refractance windows, becoming a tool for scaling up the process in industrial equipment.DoctoradoDoctor en IngenieríaPreparación del chontaduro. El material usado fue originario del Tambo, Cauca. La fruta fue seleccionada de acuerdo con su concentración de sólidos solubles (°Brix) y el índice de maduración. El contenido de sólidos solubles osciló entre 7 a 12 °Brix y un índice de maduración entre 53 a 92%. La fruta se lavó, se desinfectó y se redujo de tamaño: para el secado por atomización se elaboró una emulsión con 25% de sólidos, para el secado por ventanas refractantes fue necesario elaborar un puré con tamaño de partícula de 0,12 a 0,2 mm en una despulpadora D1000 marca Citalsa, para el secado por bandejas, al vacío y microondas se fraccionó la fruta hasta tamaños de 2 a 4 mm empleando un procesador de vegetales CA 301 marca Sammic. Experimentos de secado. Los tratamientos se prepararon como se muestra a continuación: Para el secado por bandejas, se usó una estufa a convección natural serie BD marca Binder. Se dispusieron rodajas de fruta de 2 mm de espesor a 70°C por 13 h hasta que se alcanzaron actividades acuosas entre 0,30 y 0,40. En el secado por microondas se empleó un equipo hibrido infrarrojo/microondas marca Haceb series Assento® de 1000 W, en donde el material troceado se dispuso en el portamuestras a 70°C por 3 h. El secado al vacío se llevó a cabo en una estufa desecadora VO 200 marca Memmert en donde el material troceado se acomodó en bandejas a 70°C y presión de 0,4053 bar durante 7 h hasta lograr actividades acuosas entre 0,30 a 0,40. Para el secado por atomización se empleó un equipo piloto marca Vibrasec con capacidad de evaporación de 1,5 kg de agua/h, la pulpa de chontaduro se dispuso en el tanque de alimentación con una agitación de 800 rpm y las temperaturas de entrada y salida fueron 170°C y 80°C, respectivamente. En el secado por ventanas refractantes se empleó un equipo marca Centricol, se dispuso el puré de fruta (2 mm espesor) sobre la lámina Mylar® (membrana de poliéster transparente para radiación infrarroja), el agua se recirculó a una velocidad de 2,74 L/min y la temperatura de trabajo fue de 70°C por 60 a 80 min hasta alcanzar actividades acuosas entre 0,30 a 0,45. Microscopía de barrido electrónico (SEM). Se empleó un microscopio SEM marca JEOL 5910LV con magnificación de 300000X, resolución de 3 nm en alto vacío y energía dispersiva de rayos X (EDX) que detecta elementos con un peso atómico mayor al del berilio. Las muestras se depositaron en una cinta conductora de cobre dispuesta sobre un porta-muestras, luego se recubrió con oro en un evaporador al vacío Dentom Vacuum, 30 mA, 5 kV, 100 militorr. Las micrografías se visualizaron a 15kV por medio del software integrado al equipo. Determinación de la actividad acuosa. Se determinó a condiciones ambientales (26°C), empleando el equipo Aqualab 3TE marca Decagon. Esta técnica se basó en el punto de rocío a través del equilibrio de la muestra (fresca y deshidratada bajo las diferentes tecnologías) con el espacio de cabeza de una cámara sellada que contiene un espejo y un medio para detectar la condensación en el mismo. Las muestras se dispusieron en el porta muestras a ¾ de su capacidad máxima, trabajando en modo continuo. La detección del punto exacto en el que apareció primero la condensación se observó con una célula fotoeléctrica. El tiempo de lectura por muestra fue de 8 a 15 min y se efectuaron tres repeticiones para cada una de las mediciones. Contenido de humedad. Se empleó una balanza marca Precisa modelo XM 66 con sensibilidad de 0,001 g, rango de temperatura de 30 a 230°C, ajuste de tiempo de operación y fuente de calentamiento halógena. La temperatura programada no presentó variabilidad por ser de alta precisión. La temperatura que se usó para este análisis fue de 105ºC hasta peso constante de la muestra. La determinación se hizo tanto al chontaduro fresco como deshidratado bajo cada una de las tecnologías de secado. Contenido de carotenoides. La cuantificación de los carotenos totales se llevó a cabo según lo descrito por Biswas et al. 2011. Se tomó una muestra de 100 mg en un tubo de ensayo, al que se le agregaron 4 mL de acetona fría y, después de agitar vigorosamente durante 120 s, se dejó reposar 15 min a 4 °C. Luego, se centrifugó a 4000 rpm durante 10 min y el sobrenadante se transfirió a otro tubo de ensayo. El procedimiento anterior se repitió hasta agotar la muestra. Finalmente, ambos extractos de acetona se combinaron y filtraron. Se determinó la absorbancia de la solución a 449 nm, utilizando acetona como blanco, en un espectrofotómetro UV/Vis Multiskan Spectrum (Thermo Scientific, Waltham, Massachusetts, EE. UU.). Los resultados se expresaron en miligramos de β-caroteno por 100 g de muestra, usando una curva de calibración con estándar de β-caroteno (Sigma-Aldrich, >98%). Contenido de fenoles totales. La determinación de fenoles se realizó por el método colorimétrico de Folin-Ciocalteu descrito por Singleton y Rossi, 1965 con algunas modificaciones. A 50 μL de la muestra se adicionó 125 μL del reactivo de Folin, y 400 μL de carbonato de sodio 7,1% (p/v), ajustando con agua destilada hasta 1000 μL. Se realizó la lectura de absorbancia a 760 nm usando en espectrofotómetro marca Perkin Elmer y se comparó con la curva patrón usando como estándar ácido gálico. Los resultados fueron expresados como mg de ácido gálico equivalentes por 100 g producto seco (mg GAE/100 g producto seco). Capacidad antioxidante. Previo a las mediciones de capacidad antioxidante se prepararon las muestras de chontaduro fresco y deshidratado de la siguiente manera: 8 g de pulpa y/o polvo se mezclaron con 50 mL de agua y 50 mL de diclorometano, se llevaron a agitación constante durante 15 min. Finalizado este tiempo la mezcla fue transferida a un embudo de separación por espacio de 30 min, luego la fase acuosa y la orgánica fueron separadas. La fase en diclorometano fue rotoevaporada hasta sequedad, una porción fue redisuelta en octano y analizada por DPPH y ORAC lipofílico. La fase acuosa fue empleada para la determinación de contenido de fenoles totales y ABTS. ORAC. Se usó el método descrito por Prior et al. (2005) y Romero et al. (2010). Se adicionó 30 µL de muestra a 21 µL de fluoresceína 1x10-2 M en PBS (75 mM), 2899 µL de PBS (75 mM) y 50 µL de AAPH 0,6 M en PBS (75 mM). La temperatura se controló a 37 °C y el pH se mantuvo en 7,4. Las lecturas se hicieron a una excitación de 493 nm y un slit de excitación de 10 nm. Se comparó con la curva del patrón primario Trolox®. Los resultados se expresaron como TEAC (µmol de Trolox equivalente/L de muestra). DPPH• (1,1-difenil-2-picrilhidrazilo). A 990 μL de una solución metanólica de DPPH se adicionaron 10 μL de muestra y se evaluó la capacidad para atrapar el radical DPPH por medio de la disminución en la absorbancia a 517 nm luego de 30 minutos de reacción, y se comparó este valor con la curva de referencia construida con Trolox como patrón primario. Los resultados fueron expresados como valores TEAC (μmol Trolox/100g de producto seco) (Bondet et al., 1997). La absorbancia fue medida en un espectrofotómetro UV/Vis Perkin Elmer Lambda 35. ABTS•+. Para esta metodología, se evaluó la capacidad de la muestra para atrapar el radical catión ABTS•+, y para realizar el ensayo se probó la disminución de la absorbancia a 732 nm, leída después de 30 min de reacción. El ABTS•+ se generó durante la oxidación de ABTS inducida por persulfato de amonio en un tampón fosfato a pH 7,4 (Re et al., 1999). Se agregaron 10 μL de muestra a 990 μL de una solución ABTS•+ y la actividad antioxidante se determinó por comparación con Trolox (empleado como compuesto estándar). Los resultados se informaron como μmol de equivalentes de Trolox por 100 g de muestra (μmol TE/100 g). Color. Se llevó a cabo en un espectro fotocolorímetro Datacolor 650, con un ángulo de observador de 10°, un iluminante D65 adaptado al software de análisis de color Datacolor tools 2.0 y un diafragma de 22 mm para la determinación del grado de transmisión. El colorímetro se calibró contra una placa estándar en blanco y negro para determinar con precisión los parámetros de color. Para cada una de las muestras de chontaduro, se realizaron al menos tres mediciones en diferentes posiciones de muestra y se estimó el valor promedio. El chontaduro requirió mediciones por reflectancia y para ello se prepararon diluciones desde 0,01% hasta 1% (material fresco como deshidratado). Obtenidas estas diluciones se llevaron al equipo y las mediciones fueron representadas por las coordenadas colorimétricas L* (Luminosidad), a* (+/- rojo/verde), b* (+/- amarillo/azul), C* (Saturación), h° (tono) de la muestra. Análisis proximal del chontaduro. La composición del chontaduro se determinó de acuerdo con los métodos oficiales descritos por la AOAC: cenizas totales (método 942.05), humedad (método 930.15), proteína cruda (método 990.03), fibra cruda (método 978.10), fibra total, soluble e insoluble (método 991.43 y 993.21), grasa (método soxhlet), almidón (método 996.11), °Brix (método 932.12), acidez (método 942.15). Análisis estadístico. El análisis de varianza (ANOVA) y la prueba de rango múltiple de Duncan con un nivel de confianza del 95% (p < 0,05) se realizaron para evaluar la diferencia significativa entre muestras, empleando el software Statgraphics Centurion XVI versión 16.1.03. Materia prima. Se empleó chontaduro de tres zonas de Colombia: Cauca (Tambo), Putumayo (Villa Garzón) y Chocó (Quibdó). La fruta fue seleccionada de acuerdo con la concentración de sólidos solubles (° brix) y el índice de maduración. El contenido de sólidos solubles osciló entre 7 a 12 ° brix y el índice de maduración entre 53 a 92%. El índice de maduración se determinó con la relación entre el contenido de sólidos solubles (°Brix) y el porcentaje de acidez. Preparación de extractos de chontaduro para mediciones de cromatografía y análisis de capacidad antioxidante. Para cada una de las zonas de cultivo fueron seleccionados dos frutos de chontaduro fresco en igual estado de maduración, los cuales fueron troceados en cubos de 5 mm de lado. Se pesaron 4 g, se mezclaron con 30 mL de acetona y fueron homogenizados en Ultraturrax (IKA-Werk) a una velocidad de 15000 rpm durante 15 segundos. La mezcla fue filtrada por gravedad sobre papel cualitativo de celulosa y llevada a concentración al vacío usando un rotaevaporador Heidolph a 45 °C. Cuando el volumen de la mezcla se redujo a la mitad se adicionaron 20 mL de etanol y se procedió con la evaporación de solventes hasta tener un extracto concentrado que continuara siendo líquido y finalmente se ajustó a 100 mL en balón volumétrico. Análisis proximal. La composición del chontaduro se determinó con los métodos oficiales descritos por la AOAC: cenizas totales (método 942.05), humedad (método 930.15), proteína cruda (método 990.03), fibra cruda (método 978.10), fibra total, soluble e insoluble (método 991.43 y 993.21), grasa (método soxhlet), almidón (método 996.11), ° brix (método 932.12), acidez (método 942.15). Análisis de azúcares por HPLC. La determinación del contenido de azúcares se realizó por cromatografía líquida con detector de índice de refracción. El equipo utilizado fue un Shimadzu Prominence LC20AT con detector RID-10A. Las condiciones cromatográficas fueron las siguientes: la fase móvil estuvo compuesta por ácido sulfúrico 5 mM preparado en agua tipo I, a un flujo de 0.6 mL/min, condiciones isocráticas y una duración de corrida de 25 minutos. La fase estacionaria fue una columna Biorad HPX87H de la marca Aminex, la cual se mantuvo a una temperatura de 45 °C, el volumen de inyección fue de 20 µL y los metabolitos analizados fueron glucosa, fructosa y sacarosa. La cuantificación se realizó mediante preparación de curvas de calibración con cada uno de los estándares de alta pureza. Los resultados se expresaron en % de los analitos en la muestra (g/100 g). Composición de ácidos grasos. Se determinó en un cromatógrafo de gases Agilent 6890N acoplado a un detector selectivo MS 5973N, se empleó helio como gas de arrastre, se programó una temperatura inicial de 70°C sostenida por 2 min y posteriormente se incrementó la temperatura a razón de 8°C/min hasta los 300°C, manteniéndose por 29.25 min. Las muestras se derivatizaron acorde a la norma NTC 4967 - método de hidróxido trimetil sulfonium HTMS para facilitar su detección como ésteres metílicos (FAME) y se inyectaron automáticamente en el modo splitless. Se usó una columna HP-5-MS (5% de fenilmetilsiloxano) de 30 m, 0,25 mm, 0,25 μm de espesor de película y una temperatura máxima de 325 ºC. El software utilizado para calcular todos los parámetros fue MSD ChemStation D02.00.275 Copyright© Agilent Technologies 1989-2005 y para la determinación de ácidos grasos saturados e insaturados como metilésteres, se utilizó la base de datos NIST 2005. Reología de la pulpa de chontaduro. Se empleó un reómetro Kinexus Lab+ marca Malvern con rango de torque 5.0nNm a 200mNm. Se efectuó un barrido de amplitud y un barrido de frecuencias con el fin de identificar el comportamiento líquido y sólido a través de la determinación de los módulos elástico (G´) y viscoso (G´´). Para el barrido de amplitud se mantuvo la frecuencia constante y se varió el torque con el fin de encontrar el rango de viscoelasticidad lineal y en el barrido de frecuencias se inició desde frecuencias altas a bajas buscando con ello identificar el rango donde predomina el comportamiento sólido del sistema (G´>G´´) Evolución del contenido de β-caroteno tras incidencia de diferentes longitudes de onda. Se realizó en una cámara de luces TRU VUE-4 marca Datacolor con el fin de someter el chontaduro del Cauca a tres intensidades de luz (iluminantes): a. Luz día (6500 K). b. Luz ultravioleta A (315-400nm), c. infrarrojo. A la par, se realizaron mediciones en oscuridad con el fin de observar la influencia de la luz sobre la degradación del β-caroteno. Las muestras iniciales fueron tomadas a los 0 min, 15 min, 35 min y 60 min. Posteriormente, la frecuencia de seguimiento fue cada 60 min hasta los 600 min. La determinación del β-caroteno se hizo por espectrofotometría. Calorimetría diferencial de barrido (DSC). Se realizó en un equipo DSC 131 EVO – SETARAM. El proceso se efectuó con una temperatura inicial de 25°C y se llevó hasta 55°C con una velocidad de 5°C/min, luego de hizo otra rampa de temperatura desde 55 °C hasta 75°C a una velocidad de 1,5°C/min, por último, se trabajó desde 75°C hasta 200°C a una velocidad de 5°C/min. Detección de luteína, licopeno y betacaroteno por UHPLC-TQD. Las condiciones de separación cromatográfica de los compuestos se realizaron en una columna Acquity BEH C18 (ø: 2,1 mm por 100 mm por 1,7 mm) (Waters, Milford, MA, EE. UU.) a una temperatura de 40 °C, para el análisis de β-caroteno y licopeno las fases móviles fueron B: Acetonitrilo y C: Metanol al 0,1% de ácido fórmico, programada con un gradiente de elución: 0-5 min, 100 (B), 5-8,5 min, 100 (C) y 8,5-12 min, 100 (B) a un flujo de 0,4 mL. La muestra estuvo a 15 °C y el volumen de inyección fue de 2 μL. Para el análisis de luteína las fases móviles fueron A: Agua MílliQ al 0,1% de ácido fórmico y B: Acetonitrilo, programada con un gradiente de elución: 0-5 min, 90:10 (A: B), 5-8,5 min, 100 (B) y 8,5-12, 90:10 (A: B), a un flujo de 0,4 mL. Las condiciones de detección MS/MS se llevaron a cabo en un Espectrómetro de Masas equipado con analizador Triple Cuadrúpolo (MS/TQD) (Waters, Milford, MA, EE. UU.), utilizando una ionización por Electrospray (ESI) fuente Z-sprayTM. Para la identificación de los estándares y las muestras, la detección se realizó en modo positivo. Las transiciones se evaluaron bajo la modalidad monitoreo de múltiple reacción (multiple reaction monitoring). Determinación del tamaño de partícula. Se empleó un analizador de tamaño de partícula mastersizer 2000 marca Malvern con intervalos de medida entre 0,2 µm a 2000 µm, adaptado a la unidad Hydro. Para el análisis de las muestras (en húmedo), se seleccionó el valor óptimo de obscuración, de modo que, se garantizara la orientación óptima de los rayos difractores acordes a las características de concentración y tamaño de partícula del sistema. El tiempo de medición fue de 15 s a 30 s, el bombeo de 2000 rpm y el ultrasonido empleado de 2 µm por 30 s. Para el análisis de muestras (secas), se empleó el equipo mastersizer 2000 con la unidad Sirocco, se seleccionó un límite de obscuración entre 10 – 20, el tiempo de medición fue de 12 s y el tiempo del background fue de 12 s. La velocidad de la vibración de alimentación fue del 50% y la presión del aire 2 Bar. Los resultados obtenidos permitieron verificar el tipo de dispersión monomodal, bimodal o monodispersa, dieron información sobre el porcentaje en volumen para cada tamaño de partícula, la relación de las partículas más grandes del sistema con el valor de D[4,3], la relación de las partículas más pequeñas del sistema con el valor de D[3,2], la relación de los diámetros por debajo del cual se encuentran el 10%, 50%, 90% de las partículas con el d(0.1), d(0.5), d(0.9) e informaciones sobre áreas superficiales Aesp. Proceso de secado en ventanas refractantes. Se usaron 5 temperaturas de secado: 70, 75, 80, 85 y 90°C y cinco espesores de producto: 1, 1.5, 2, 2.5 y 3 mm. Previo a las corridas del diseño experimental, se adecuaron las condiciones del equipo: control de temperatura del medio calefactor, mínima presencia de burbujas en la interfaz agua-lámina Mylar, cambio de la lámina Mylar (nueva), uso de cámara termográfica y fabricación de accesorios requeridos para la disposición de la muestra en el equipo. De igual manera, se concibió la cantidad de pulpa que debía removerse para hacer cada una de las mediciones de interés sin alterar la aleatorización del diseño experimental. Diseño experimental (DOE) para secado en ventanas refractantes. Se planteó un diseño central compuesto ortogonal y rotable (DCC) 22+estrella para la optimización del proceso de secado. Los factores experimentales fueron: temperatura, espesor, tiempo y las variables respuesta fueron: contenido de carotenoides, ORAC, fenoles totales, FRAP y color. Los resultados se analizaron estadísticamente por medio de ANOVA en el software Statgraphics Centurion XVI versión 16.1.03 Medición de humedad. Se utilizó una balanza marca Precisa modelo XM 66. La temperatura para este análisis fue de 105°C hasta peso constante de la muestra. La determinación se realizó tanto en el chontaduro fresco como deshidratado. Medición de la temperatura del producto. Se usó una cámara termográfica Fluke Ti300+ (Emisividad: 0,96 y rango de calibración: -20°C a 100°C), las mediciones se ejecutaron con una frecuencia de un minuto para cada una de las temperaturas contempladas. Se elaboraron las gráficas de perfil de temperatura en el producto a los diferentes espesores. Cinética de pérdida de agua. Para esto se emplearon los mismos niveles de los factores experimentales contemplados en el diseño experimental: 5 temperaturas (70, 75, 80, 85 y 90°C) y 5 espesores (1, 1.5, 2, 2.5 y 3 mm). La humedad fue medida cada 5 minutos, para cada una de las relaciones temperatura/espesor y el modo de trabajo en el equipo de ventanas refractantes fue estático (sin movimiento de la lámina Mylar). ORAC. Se empleó el mismo método descrito en el capítulo 3. Se adicionó 30 µL de muestra a 21 µL de fluoresceína en PBS (75 mM), 2899 µL de PBS (75 mM) y 50 µL de AAPH 0,6 M en PBS (75 mM). La temperatura se controló a 37 °C y el pH se mantuvo en 7,4. Las lecturas se hicieron a una excitación de 493 nm y un slit de excitación de 10 nm. Se comparó con la curva del patrón primario Trolox®. Los resultados se expresaron como TEAC, µmol de Trolox equivalente/L. La fluorescencia se midió en un espectrofotómetro de fluorescencia PerkinElmer® LS55. Medición de los polifenoles totales. La cuantificación de los fenoles totales está basada en el método de Folin-Ciocalteu (FC), donde el reactivo FC está compuesto por un conjunto de complejos ácidos de fosfotungsteno y fosfomolibdato. El método se basa en la capacidad de los polifenoles de reducir el Molibdeno (VI) a Molibdeno (V) en medio básico. La reacción ocurre a través de un mecanismo de transferencia de electrones y es caracterizada por el cambio de color del reactivo de amarillo a azul. Las lecturas se llevaron a cabo en espectrofotómetro UV Vis Lambda 35 marca Perkin Elmer a una longitud de onda de 760 nm. Para las muestras sólidas se pesó en una probeta graduada de plástico una cantidad de muestra representativa (2 – 10 g) y se adicionó entre 20 – 40 mL de solvente. Luego, se realizó un proceso de homogenización en ultraturrax durante 30 segundos y se separó por centrifugación. Finalmente se recolectó el líquido sobrenadante para realizar el ensayo. Cada ensayo se evaluó por triplicado, siendo necesario realizar un blanco que no incluyera el reactivo de Folin-Ciocalteu y un blanco muestra que permitiera eliminar las interferencias de estos en la determinación. Medición de la capacidad reductora FRAP (Ferric Reducing Antioxidant Power). Se pesó en una probeta graduada de plástico una cantidad de muestra representativa (2 – 10 g) y se adicionó entre 20 – 40 mL de solvente. Luego, se realizó un proceso de homogenización en ultraturrax durante 30 segundos y se separó por centrifugación. Finalmente se recolectó el líquido sobrenadante para realizar el ensayo. Cada ensayo se evaluó por triplicado, además fue necesario realizar un blanco que no incluyera el reactivo FRAP y un blanco de muestra que permitiera eliminar las interferencias de estos en la determinación. El color azul resultante fue medido por espectrofotometría a λ=590 nm. Microscopía de barrido de emisión de campo (FESEM). Se empleó un microscopio FESEM marca Thermo Fisher Scientific modelo Apreo 2 S LoVac, detector UltraDry EDS modelo ANAX-30P-B y pulverizador catódico Denton vacuum desk V. Las muestras fueron fijadas en una cinta de grafito para sujetarlas al portamuestra del instrumento, se les aplicó un recubrimiento delgado de oro con un espesor ~ 10 nm. Luego se analizaron en el microscopio electrónico de barrido en alto vacío mediante el detector de electrones retrodispersados (T1) a 1kV de voltaje de aceleración, con el fin de evaluar la superficie y morfología de las muestras. Seguimiento del secado con las condiciones óptimas de proceso. Se realizó la visualización de la muestra en el microscopio óptico marca Nikon eclipse Ci-L en modo de transmisión y el calentamiento se efectuó en una platina Linkam Scientific Instruments modelo LTS120 con un rango de temperatura de 25°C-120°C, en una rampa de calentamiento de 10°C/min. La temperatura final de secado fue de 85°C y el espesor del producto fue de 2 mm. FTIR. Como el β-caroteno es la molécula de interés, se verificó el efecto de la temperatura sobre su estructura a través del seguimiento de los grupos funcionales. Para ello, un espectrómetro IR Tracer-100 marca Shimadzu adaptado a una celda de alta presión y temperatura HTHP Specac (presión máxima de 1000 psi y vacío de 4*10-3 mbar) fue usado. Las muestras fueron mezcladas con KBr y empastilladas para su medición. Se empleó un rango espectral de 600 a 4000 cm-1, una resolución de 4 cm-1 y un promedio de 35 scans por muestra. Las mediciones se realizaron por absorbancia. De igual manera, se tomaron los espectros de las muestras deshidratadas a las 5 temperaturas planteadas en el diseño experimental (70, 75, 80, 85 y 90°C) manteniendo constante el espesor optimizado en el diseño experimental, buscando con ello identificar posibles cambios atribuidos a la temperatura. Degradación del β-caroteno. Se identificaron por literatura las moléculas de degradación más probables de presentarse durante procesos de secado de productos con alto contenido de carotenoides. Se dibujaron las estructuras químicas con el uso del software Spartan 14 versión 1.1.0, se distinguieron las conformaciones más estables del β-caroteno, se optimizó la geometría del isómero más susceptible de generarse con el método B3LYP/6-31G(d) basado en la teoría funcional de la densidad (DFT) y se determinaron sus energías mediante cálculos computacionales usando el software Gaussian 16. Determinación de carbonilos. Esta medición se hizo con las condiciones óptimas del proceso de secado. Se midió según el método propuesto por Kang et al. (2016). Se homogenizó 1 g de muestra de pulpa CHT con 10 ml de una mezcla de tampón fosfato 20 mM y NaCl 0,6 M, y luego se separó en dos porciones iguales. Se trató una alícuota con 2 mL de HCl 2.0 N (control) y la otra con 2.0 mL de 2,4-dinitrofenilhidrazina (DNPH) 10 mM en HCl 2.0 M, y se dejaron 1 h a temperatura ambiente. Después de la incubación, las dos fracciones fueron precipitada con 2 mL de ácido tricloroacético (20% w/v) y centrifugado a 5000 RPM por 30 min. El precipitado obtenido se lavó dos veces con 5 ml de solución de etanol/acetato de etilo (1:1, v/v) para eliminar el exceso de DNPH. Finalmente, el precipitado se disolvió en 1,5 ml de clorhidrato de guanidina 6,0 M con tampón de fosfato de potasio 20 mM. Se midió la absorbancia a 370 nm en un espectrofotómetro Multiskan Spectrum. El contenido de carbonilos se expresó como nmol de carbonilos por mg de proteína utilizando el coeficiente de absorción molar de 2,2 x 104 M-1 cm-1.Modelamiento matemático para procesos de deshidrataciónIngeniería Química E Ingeniería De Petróleos.Sede Medellín190 páginasapplication/pdfspaUniversidad Nacional de ColombiaMedellín - Minas - Doctorado en Ingeniería - Sistemas EnergéticosFacultad de MinasMedellín, ColombiaUniversidad Nacional de Colombia - Nivel Nacional660 - Ingeniería química::664 - Tecnología de alimentos630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silviculturaChontaduro - CultivoChontaduro - CalidadProducción agropecuariaCultivos alimenticiosAgricultura - InvestigacionesCalidad de los alimentosAlimentos - Deshidratación, secado, etc.Ventanas refractantesBactris gasipaesBetacarotenoModelo matemáticoCarotenoidesActividad antioxidanteEstabilidad químicaSecado de chontaduro (Bactris gasipaes) en ventanas refractantesBactris gasipaes drying in refractance windowTrabajo de grado - Doctoradoinfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_db06Texthttp://purl.org/redcol/resource_type/TDLaReferenciaAbadio, F., Dominguez, A., Borges, S., & Oliveira, V. 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Powder Technology, 305, 447–454. https://doi.org/10.1016/j.powtec.2016.10.027.InvestigadoresMaestrosLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/86736/3/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD53ORIGINAL60266482.2024.pdf60266482.2024.pdfTesis de Doctorado en Ingeniería - Sistemas Energéticosapplication/pdf4543401https://repositorio.unal.edu.co/bitstream/unal/86736/4/60266482.2024.pdf5f980ff98eebf8d406736a4b7da7aeaeMD54THUMBNAIL60266482.2024.pdf.jpg60266482.2024.pdf.jpgGenerated Thumbnailimage/jpeg4589https://repositorio.unal.edu.co/bitstream/unal/86736/5/60266482.2024.pdf.jpg394776143d619fd56cb796ed9971369eMD55unal/86736oai:repositorio.unal.edu.co:unal/867362024-08-27 23:11:20.771Repositorio Institucional Universidad Nacional de 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