Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)

ilustraciones, fotografías

Autores:: Zuluaga Narváez, Juan Diego

Tipo de recurso:

Fecha de publicación:: 2024

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	Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)
dc.title.translated.eng.fl_str_mv	Validation of a tangential microfiltration pilot production line for obtaining blackberry juice (Rubus glaucus Benth.)
title	Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)
spellingShingle	Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.) 660 - Ingeniería química::664 - Tecnología de alimentos 630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura Mora - Frutas Jugos de frutas Microfiltración Filtración tangencial Industria de bebidas Almacenamiento de alimentos Tecnología de alimentos Jugo de mora Procesamiento de alimentos Rubus glaucus benth Bebida funcional Microfiltración tangencial Cross flow microfiltration Functional beverage
title_short	Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)
title_full	Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)
title_fullStr	Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)
title_full_unstemmed	Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)
title_sort	Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)
dc.creator.fl_str_mv	Zuluaga Narváez, Juan Diego
dc.contributor.advisor.none.fl_str_mv	Cortés Rodríguez, Misael Rodríguez Fonseca, Pablo Emilio
dc.contributor.author.none.fl_str_mv	Zuluaga Narváez, Juan Diego
dc.contributor.projectleader.none.fl_str_mv	Vaillant, Fabrice
dc.contributor.projectmember.none.fl_str_mv	Agrosavia Asofruta
dc.contributor.researchgroup.spa.fl_str_mv	Gaf (Grupo de Alimentos Funcionales) ITAV (Innovaciones tecnológicas para agregar valor a recursos agrícolas)
dc.contributor.orcid.spa.fl_str_mv	Zuluaga Narváez, Juan Diego [0000-0003-0140-603X]
dc.contributor.cvlac.spa.fl_str_mv	Juan Diego Zuluaga
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 Mora - Frutas Jugos de frutas Microfiltración Filtración tangencial Industria de bebidas Almacenamiento de alimentos Tecnología de alimentos Jugo de mora Procesamiento de alimentos Rubus glaucus benth Bebida funcional Microfiltración tangencial Cross flow microfiltration Functional beverage
dc.subject.agrovoc.none.fl_str_mv	Mora - Frutas Jugos de frutas Microfiltración Filtración tangencial Industria de bebidas Almacenamiento de alimentos Tecnología de alimentos Jugo de mora Procesamiento de alimentos
dc.subject.proposal.spa.fl_str_mv	Rubus glaucus benth Bebida funcional Microfiltración tangencial
dc.subject.proposal.eng.fl_str_mv	Cross flow microfiltration Functional beverage
description	ilustraciones, fotografías
publishDate	2024
dc.date.accessioned.none.fl_str_mv	2024-04-30T13:55:00Z
dc.date.available.none.fl_str_mv	2024-04-30T13:55:00Z
dc.date.issued.none.fl_str_mv	2024
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/86002
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/86002 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
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Journal of Food Engineering, 87, 447- 454. DOI:10.1016/j.jfoodeng.2007.12.015 Carvalho, C. P., & Betancur, J. A. (2015). Caracterización de la calidad del fruto de mora de Castilla (Rubus glaucus Benth) en diferentes estados de madurez en Antioquia. Agronomia Colombiana, 74-83. https://doi.org/10.15446/agron.colomb.v33n1. Carrillo-Perdomo, Aller, E., Cruz-Quintana, A., M, S., Giampieri, F., & Alvarez-Suarez, J. M. (2015). Andean berries from Ecuador: A review on botany, agronomy, chemistry and health potential. Journal of Berry Research, 49-69. DOI:10.3233/JBR-140093 Carneiro L, Dos Santos I, Dos Santos I, Martins V, Corrêa L,. (2002). Cold sterilization and clarification of pineapple juice by tangential microfiltration,. Desalination,, 148, 93-98. https://doi.org/10.1016/S0011-9164(02)00659-8 Cardona Buitrago Amalita (2016). Agricultura en el oriente antioqueño : oportunidad de desarrollo local y regional / Área geográfica de impacto Punto de partida Juego de actores Tiempo de ejecución Recursos financieros Recursos humanos Actividades realizadas Logros y resultados. 5–7. Carcamo, L., & ordoñez-santos., L. (2019). Cambios en los compuestos bioactivos del jugo de uchuva (Physalis peruviana L.) pasteurizado. Tecnológicas ITM. Camille Rouquié, L. D. (2019). Immersed membranes configuration for the microfiltration of fruit-based suspensions,. Separation and Purification Technology,, 216, 25-33. Calderón, Luz_Andrea, Grijalba, C., & Pérez, M. (2010). Rendimiento y calidad de la Fruta en Mora de castilla (Rubus glaucus Benth), con y sin espinas, cultivada en camPo abierto en caJicá (cundinamarca, colombia). Revista Facultad de Ciencias Básicas 6(1), 24-41. https://doi.org/10.18359/rfcb.2079. Bubans, I., Hamerski, F., Pinto, C., & daSilva., V. (2021 ). Clarification of Byrsonima ligustrifolia Extract by Porous Membranes: Retention of Bioactive Compounds and Stability During Storage. Food and Bioprocess Technology (14), 518 - 529 .https://doi.org/10.1007/s11947-021-02597-z. Brunda, G., Kavyashree, U., Shetty, S., & Sharma, K. (2022). Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile. . Food Sci Technol Int. 28(1):93-104. Brito, B., Rodríguez, M., Samaniego, I., Jaramillo, I., & Vaillant, F. (2008). Characterising polysaccharides in cherimoya (Annona cherimola Mill.) purée and their enzymatic liquefaction. European food research & technology, 226., 355-361. DOI:10.1007/s00217-006-0545-0 Bhattacharjee, C., Saxena, V., & Dutta, S. (2017). Fruit juice processing using membrane technology: A review. Innovative Food Science & Emerging Technologies. 43, 136-153. https://doi.org/10.1016/j.ifset.2017.08.002. Bernjak B., &. K. (2021). A Review of Tannins in Berries. Agricultura, 17(1-2),, 27-36. DOI:10.18690/agricultura.17.1-2.27-36.2020 Bendokas, V., Stanys, V., Mažeikiene, I., Trumbeckaite, S., & Liobika, R. B. (2020). Review Anthocyanins: From the Field to the Antioxidants in the Body. MDPI-Antioxidants, 1-17. Barrero Meneses, L. S. (2009). Caracterización, evaluación y producción de material limpio de mora con alto valor agregado. Compilación de archivos técnicos. Colombia: CORPOICA. AGROSAVIA http://hdl.handle.net/20.500.12324/12870. Badui Dregal, S. (2006). Química de los alimentos. Cuarta edición. México: Pearson Educación. B.Orhan Dereli et al. (2023). Clarification of pomegranate and strawberry juices: Effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity. food Chemistry, 413. B.K. Tiwari et al. (2009). Anthocyanin and colour degradation in ozone treated blackberry juice. Innovative Food Science and Emerging Technologies (2009), 10, 70–75. https://doi.org/10.1016/j.ifset.2008.08.002 Azofeifa, G., Quesada, S., Pérez, A. M., Vaillant, F., & Michel., A. (2015). Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals. Journal of Food Composition and Analysis. 42, 56-62. https://doi.org/10.1016/j.jfca.2015.01.015. Ayala, L., Valenzuela, C., & Bohórquez, Y. (2013). Caracterización fisicoquímica de mora de castilla (Rubus glaucus benth) en seis estados de madurez. biotecnología en el sector agropecuario y agroindustrial vol 11 no. 2 (10-18). Ayala, L., Valenzuela, C., & Bohórquez, Y. (2013.). Caracterización fisicoquímica de mora de castilla (Rubus glaucus Benth) en siete estados de madurez. Biotecnología en el Sector Agropecuario y Agroindustrial Vol 11 No. 2 (10-18)., 10-18. https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/306. Asociación Argentina de Microbiología. (2017). Manual de Microbiología aplicada a las Industrias Farmacéutica, Cosmética y de Productos Médicos. Buenos Aires.: División de Alimentos, Medicamentos y Cosméticos Subcomisión de Buenas Prácticas. Arozarena, Í., Ortiz, J., Hermosín-Gutiérrez, I., Urretavizcaya, I., Salvatierra, S., Córdova, I., Navarro., M. (2012). Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus glaucus Benth.) Wines. Journal of Agricultural and Food Chemistry., 60, 7463-7473 Araujo, M. C., Gouvêa, A. C., Couto, D. S., Cabral, L. M., Godoy, R. L., & Freitas., S. P. (2011). Effect of enzymatic treatment on the viscosity of raw juice and anthocyanins content in the microfiltrated blackberry juice. Desalination and Water Treatment, 27, 37-41. Amit, J., & Sirshendu, D. (2019). Proccesing of beverages by membrane. En D. o. Engineering, Manufacturing of furit beverages and concentrate. Kharagpur, India: Indian Institute of Technology. Álvarez, J., Fischer, G., & Vélez, J. (2016). Producción de frutos de uchuva (Physalis peruviana L) bajo diferentes láminas de riego, frecuencias de riego y dosis de calcio. Revista Colombiana De Ciencias Hortícolas, 222-233.
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dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
dc.publisher.program.spa.fl_str_mv	Medellín - 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	Medellín, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Medellín
institution	Universidad Nacional de Colombia
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spelling	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_abf2Cortés Rodríguez, Misaelb8dd5279b1161e33d2b8cb661fe05c2bRodríguez Fonseca, Pablo Emilioa9f378041771ca2ab977a2227e5ad4b8Zuluaga Narváez, Juan Diegoca0ccd2b99c479d537e72d5e8eac8be6Vaillant, FabriceAgrosaviaAsofrutaGaf (Grupo de Alimentos Funcionales)ITAV (Innovaciones tecnológicas para agregar valor a recursos agrícolas)Zuluaga Narváez, Juan Diego [0000-0003-0140-603X]Juan Diego Zuluaga2024-04-30T13:55:00Z2024-04-30T13:55:00Z2024https://repositorio.unal.edu.co/handle/unal/86002Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografíasLa mora andina se cultiva ampliamente en los andes colombianos, alcanzando aproximadamente 140,000 ton/año (Agronet, 2021). Es una baya rica en azúcares, pero bajas en calorías, contienen sólo pequeñas cantidades de grasa. En buena proporción su ingesta aporta vitaminas, antioxidantes y compuestos fenólicos (cianidinas, elagitaninos, entre otros), los cuales son potencialmente benéficos para la salud; sin embargo, su vida poscosecha es corta, lo que limita su aprovechamiento industrial. El proceso de microfiltración tangencial (MFT) por membranas permite la remoción de microorganismos presentes en la materia prima, reteniéndolos por un mecanismo de tamizado basado en el tamaño de partículas. Esta particularidad, la hace un proceso muy útil para la agroindustria, obteniéndose bebidas de frutas lista para su consumo con una buena conservación de sus nutrientes y compuestos aromáticos (alto nivel de calidad); además, previene la formación de subproductos indeseables. El objetivo de la investigación fue evaluar la factibilidad técnica del proceso de microfiltración tangencial como tecnología para obtener jugos de mora con potencial efecto antioxidante, valorizando así la cadena agroindustrial con altas innovaciones tecnológicas. La investigación se realizó en la planta piloto de poscosecha y agroindustria de AGROSAVIA, Centro la Selva, Rionegro, Antioquia e implicó tres (3) etapas durante su desarrollo. En la 1ª etapa se desarrolló la formulación de la bebida de mora, para lo cual se utilizó mora tipo industrial proveniente del oriente de Antioquia, Colombia, suministrada por la Asociación de productores de mora y tomate de árbol (ASOFRUTAS). Inicialmente, el fruto fue desintegrado (molido), luego se sometió a un tratamiento enzimático (1h, 35Cº, PectinexSp-L-150ppm.) con el objetivo de reducir la viscosidad de la fase líquida y mejorar el rendimiento del filtrado y finalmente, se hidroprensó hasta obtener un extracto líquido 1 y una torta 1. Posteriormente, la torta 1 se lava y nuevamente se hidroprensa para recuperar algunos compuestos hidrosolubles (principalmente antocianinas), obteniéndose un extracto líquido 2. La bebida de mora se formuló con un contenido de sólidos solubles finales de 10.5% (10.5 °Bx) antes de ser microfiltrada, utilizando un 40% de extracto líquido 1, un 60% de extracto líquido 2 y azúcar añadida hasta alcanzar los °Bx finales. En la 2ª etapa, se determinó el delta de presión transmembranaria (DPTM) óptima, para lo cual la bebida fue microfiltrada sobre membranas tubulares de cerámica (Membralox EP 4840) de 0,2 µm x 1,6m2. El proceso MFT operó en modo continuo, manteniendo constante la temperatura de entrada de la bebida al módulo de las membranas (35ºC) y la velocidad tangencial proveída por la bomba (v) (6 HP). La evaluación del proceso MFT se realizó considerando la variable independiente: DPTM (1.0, 1.5, 2.5 y 3.5 bar) y las variables dependientes: flujo de permeado (jp) y el factor de reducción volumétrica (FCV). En los ensayos realizados, el mayor promedio de jp (86 L/h m2) para una mismo FCV se obtuvo a una DPTM de 1,5 bar. Se observó una disminución brusca del jp durante la fase inicial del proceso MFT, donde se forma la capa de colmatación; por otro lado, durante esta etapa un incremento en el DPTM supone un efecto positivo para el caudal de filtrado. Posteriormente, la incrustación de los componentes de la fruta en los poros de la membrana produce una disminución progresiva pero más lenta del jp. En esta zona el incremento del DPTM no necesariamente representa un mayor jp. El nivel de DPTM 1.5 bar fue asumido como control para evaluar el impacto de la aplicación de los pulsos inversos (back pulses en inglés) (BP) sobre las variables de proceso: jp, FCV y retención total de compuestos biológicamente activos (%R_CBA). Los parámetros establecidos para la aplicación de los pulsos fueron: amplitud de 4 bar (60 psi) y tiempo de duración del pulso de 0.2 s; además, se evaluaron dos frecuencias de aplicación (1.0 y 2.0 min). Durante el proceso se observó una colmatación en las membranas, generando una disminución en el jp; sin embargo, la aplicación de los BP favorece el volumen neto de permeado (10 L/h-1m-2 adicional). En cuanto al %R_CBA, durante MFT para Cyanidin-3-O-Glucoside (Cy-3-Gl), Cyanidin-3-O-rutinoside (Cy-3-Rut) y Cyanidin-3-O-MalonilGlucoside (Cy3-MGl) fueron del 12, 12 y 10% respectivamente; mientras que, para los elagitaninos evaluados y Sanguiin H6 (Sng H6) Lambertianin C (Lamb_C) fueron 25 y 29% respectivamente. Se disminuyeron Con BP en ≈2% los coeficientes de retención para las ANCs y muy significativamente en ≈10% para los EGts estudiados. Finalmente, la bebida de mora obtenida fue envasada asépticamente, observándose que el proceso es capaz de remover completamente los sólidos suspendidos, resultando en un producto visualmente limpio, de mejor color y claridad, con alta calidad sensorial y sin recuento de microorganismos causantes de deterioro. Los atributos de calidad obtenidos en la bebida microfiltrada fueron los siguientes: Ac. Málico (1.7 ±0.03%), ºBx (10.50±0.02%), pH (2.97±0.03), color (L: 16.4±0.49, a 33.5±0.3, b 18.9±1.3), Cyanidin-3-O-Glucoside (Cy3Gl) (294.5±5.7 mg/L), Cyanidin-3-O-rutinoside (Cy3Rut) (284.5 ±4.2 mg/L), Cyanidin-3-O-MalonilGlucoside (Cy3MGl) (105.2±6.7 mg/L), Lambertianin C (Lamb_C) (210.2± 30.6 mg/L) y Sanguiin H6 (Sng_H6) (280.6±8.2 mg/L). En la 3ª etapa se realizó un estudio de la estabilidad de la bebida microfiltrada de mora durante el almacenamiento a 4ºC y tiempos de control (0, 15, 30, 45, 60 y 75 días. El perfil sensorial establecido por consenso determinó que la bebida conserva después del proceso el sabor dulce y frutal, la intensidad ácida y la sensación de astringencia que persiste al comer la fruta fresca. La valoración sensorial de los panelistas mostró que la aceptación del producto se conserva hasta los 45 días de almacenamiento con una calificación de “me agrada extremadamente”; a los 60 días como “ni me agrada ni me desagrada”, y a los 75 días fue rechazada. Los atributos de calidad a los 75 días de almacenamiento fueron los siguientes: Ac.Málico (2.1±0.02 mg/100g), ºBx (10.1±0.1 %), pH (2.6±0.1), L (6.3±0.01), a (27.3±0.1), b (10.0±0,0), Cy-3-Gl (225.5 ±2.05 mg/L), Cy-3-Rut (176.9 ±0.77 mg/L), Cy-3-MGl (92.3±0.06 mg/L), Lamb_C (184.5±0.9mg/L), y Sng_H6 (183.6±1.9 mg/L). Por otro lado, se evidenció una inconformidad en el crecimiento microbiano por un conteo inadmisible para mohos y levaduras, y la presencia de aerobios totales, lo cual causa un deterioro sensorial y rechazo en la bebida almacenada. (Tomado de la fuente)The Andean blackberry is widely cultivated in the Colombian mountains, reaching 140,000 tons/year (Agronet, 2021). This berry is rich in sugars, but low in calories, containing only small amounts of fat. In good proportion, its intake provides vitamins, antioxidants and phenolic compounds (cyanidins, ellagitannins, among others), which are potentially beneficial for health; however, its post-harvest life is short, which limits its industrial use. Cross flow microfiltration process (CFM)) allows the removal of microorganisms by membranes present in the raw material, retaining them by a sieving mechanism based on the size of the particles. This peculiarity makes it a very useful process for the agroindustry, obtaining high quality ready-to-drink fruit beverages with good preservation of its nutrients and aromatic compounds. The aim of the research was to evaluate the technical feasibility of CFM process as a technology to obtain blackberry juices with potential antioxidant effect, thus valuing the agro-industrial chain with high technological innovations. The research was carried out in the postharvest and agroindustry pilot plant of AGROSAVIA, Centro la Selva, Rionegro, Antioquia and involved three (3) stages during its development. In the 1st stage, the formulation of the blackberry drink was developed, for which an industrial type blackberry was obtained from the east of Antioquia, Colombia, supplied by the Association of Blackberry and Tree Tomato Producers (ASOFRUTAS). Initially, the fruit was disintegrated (ground), then it was subjected to an enzymatic treatment (1h, 35Cº, PectinexSp-L-150ppm.) with the objective of reducing the viscosity of the feed and improve filtration performance filtrate and finally, it is hydropressed until obtaining a liquid extract 1 and a cake 1. Subsequently, cake 1 is washed and hydropressed again to recover some water-soluble compounds (mainly anthocyanins), obtaining a liquid extract 2. The blackberry drink was formulated with a final soluble solids content of 10.5% (10.5 °Bx) before being microfiltered, using 40% liquid extract 1, 60% liquid extract 2 and added sugar until reaching °Bx. finals. In the 2nd stage, the óptimal transmembrane pressure (TMP) was determined, for which the beverage was microfiltered on ceramic tubular membranes (Membralox EP 4840) of 0.2 µm x 1.6m2. The CFM process operated in continuous mode, keeping the temperature at the entrance of the beverage to the membrane module constant (35ºC) and the tangential speed provided by the pump (µ) (6 HP). The evaluation of the CFM process was carried out considering the independent variable: TMP (1.0, 1.5, 2.5 and 3.5 bar) and the dependent variables: permeate flow (jp) and the volumetric reduction ratio (VCR). In the tests carried out, the highest average jp (86 L/h m2) for the same VCR was obtained at a TMP of 1.5 bar. A sharp decrease in jp was observed during the initial phase of the MFT process, where the clogging layer is formed; on the other hand, during this stage an increase in the TMP supposes a positive effect for the filtrate flow. Subsequently, the embedding of the fruit components in the membrane pores produces a progressive but slower decrease in jp. In this zone, the increase in TPM does not necessarily represent a higher jp. The TMP level of 1.5 bar was assumed as a control to evaluate the impact of the application of back pulses (BP) on the process variables: jp, VCR and total retention of biologically active compounds (%R_BAC). The parameters established for the application of the pulses were: amplitude of 4 bar (60 psi) and duration of the pulse of 0.2 s; In addition, two application frequencies (1.0 and 2.0 min) were evaluated. During the process, a clogging of the membranes was observed, generating a decrease in the jp; however, the application of the BP favors the net volume of permeate (10 additional L/Hm2). Regarding during MFT for Cy-3-Gl, Cy-3-Rut) and Cy3-MGl were 12, 12 and 10% respectively, while for the EGTs evaluated Sng H6 and Lamb_C were 25 and 29% respectively. Retention coefficients for ANCs were reduced by 2% with BP and very significantly by 10% for the EGts studied.Finally, the blackberry drink obtained was aseptically packaged, observing that the process is capable of completely removing suspended solids, resulting in a visually clean product, with better color and clarity, with high sensory quality and without the count of spoilage-causing microorganisms. The quality attributes obtained in the microfiltered drink were the following: Malic acid 1.7 ±0.03%), ºBx (10.50±0.02%), pH (2.97±0.03), color (L: 16.4±0.49, a 33.5±0.3, b 18.9±1.3), Cyanidin-3-O-Glucoside (Cy3Gl) (294.5±5.7 mg/L), Cyanidin-3-O-rutinoside (Cy3Rut) (284.5 ±4.2 mg/L), Cyanidin-3-O-MalonilGlucoside (Cy3MGl) (105.2±6.7 mg/L), Lambertianin C (Lamb_C) (210.2± 30.6 mg/L) y Sanguiin H6 (Sng_H6) (280.6±8.2 mg/L). In the 3rd stage, a study of the stability of the microfiltered blackberry beverage was carried out during storage at 4ºC and sample times (0, 15, 30, 45, 60 and 75 days). The sensory profile established by consensus determined that after the process, the beverage preserves the sweet and fruity flavor, the acid intensity and the sensation of astringency that persists when eating fresh fruit. The sensory evaluation of the panelists showed that the acceptance of the product is preserved up to 45 days of storage with a rating of "I like it extremely"; at 60 days as "I neither like it nor dislike it", and at 75 days it was rejected. The quality attributes at 75 days of storage were the following: Malic acid (2.1±0.02 mg/100g), ºBx (10.1±0.1 %), pH (2.6±0.1), L (6.3±0.01), a (27.3±0.1), b (10.0±0,0), Cy-3-Gl (225.5 ±2.05 mg/L), Cy-3-Rut (176.9 ±0.77 mg/L), Cy-3-MGl (92.3±0.06 mg/L), Lamb_C (184.5±0.9mg/L), y Sng_H6 (183.6±1.9 mg/L). On the other hand, a nonconformity in microbial growth was evidenced due to an inadmissible count for molds and yeasts, and the presence of total aerobes, which causes sensory deterioration and rejection in the stored beverage.Agrosavia, Sede la SelvaUniversidad Nacional de Colombia, Sede MedellínContiene información técnica sobre procesos de membranas y su iplementación piloto para un posible escalamiento agroindustrialMaestríaMagister en Ciencia y Tecnología de AlimentosInnovaciones tecnológicasDiagramas de flujos de procesos, esquemas de la línea de MFT para producción y envasado aséptico de jugo de fruta.Agro Ingeniería Y Alimentos.Sede Medellín105 páginasapplication/pdfspaUniversidad Nacional de ColombiaMedellín - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasMedellín, ColombiaUniversidad Nacional de Colombia - Sede Medellín660 - Ingeniería química::664 - Tecnología de alimentos630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silviculturaMora - FrutasJugos de frutasMicrofiltraciónFiltración tangencialIndustria de bebidasAlmacenamiento de alimentosTecnología de alimentosJugo de moraProcesamiento de alimentosRubus glaucus benthBebida funcionalMicrofiltración tangencialCross flow microfiltrationFunctional beverageValidación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)Validation of a tangential microfiltration pilot production line for obtaining blackberry juice (Rubus glaucus Benth.)Trabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMLaReferenciaConidi, C., Castro-Muñoz, R., & Cassano, A. 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Caracterización, evaluación y producción de material limpio de mora con alto valor agregado. Compilación de archivos técnicos. Colombia: CORPOICA. AGROSAVIA http://hdl.handle.net/20.500.12324/12870.Badui Dregal, S. (2006). Química de los alimentos. Cuarta edición. México: Pearson Educación.B.Orhan Dereli et al. (2023). Clarification of pomegranate and strawberry juices: Effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity. food Chemistry, 413.B.K. Tiwari et al. (2009). Anthocyanin and colour degradation in ozone treated blackberry juice. Innovative Food Science and Emerging Technologies (2009), 10, 70–75. https://doi.org/10.1016/j.ifset.2008.08.002Azofeifa, G., Quesada, S., Pérez, A. M., Vaillant, F., & Michel., A. (2015). Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals. 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Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus glaucus Benth.) Wines. Journal of Agricultural and Food Chemistry., 60, 7463-7473Araujo, M. C., Gouvêa, A. C., Couto, D. S., Cabral, L. M., Godoy, R. L., & Freitas., S. P. (2011). Effect of enzymatic treatment on the viscosity of raw juice and anthocyanins content in the microfiltrated blackberry juice. Desalination and Water Treatment, 27, 37-41.Amit, J., & Sirshendu, D. (2019). Proccesing of beverages by membrane. En D. o. Engineering, Manufacturing of furit beverages and concentrate. Kharagpur, India: Indian Institute of Technology.Álvarez, J., Fischer, G., & Vélez, J. (2016). Producción de frutos de uchuva (Physalis peruviana L) bajo diferentes láminas de riego, frecuencias de riego y dosis de calcio. Revista Colombiana De Ciencias Hortícolas, 222-233.Valorización agroindustrial de frutas pequeñas con potencial funcional basado en altas innovaciones tecnológicas viables a pequeña y mediana escala, mediante estrategia de prototipado, simulación comercial y escalamiento empresarialConvocatoria 805 ColcienciasEstudiantesInvestigadoresLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/86002/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL71118921.2024.pdf71118921.2024.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf5974425https://repositorio.unal.edu.co/bitstream/unal/86002/2/71118921.2024.pdf266782927bcceab35ca49dafd85a3d7cMD52THUMBNAIL71118921.2024.pdf.jpg71118921.2024.pdf.jpgGenerated Thumbnailimage/jpeg5243https://repositorio.unal.edu.co/bitstream/unal/86002/3/71118921.2024.pdf.jpg2a32ba7da003eabb9011fc79fc85449fMD53unal/86002oai:repositorio.unal.edu.co:unal/860022024-04-30 23:05:49.864Repositorio 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

Validación de una línea de producción piloto de microfiltración tangencial para la obtención de jugo de mora (Rubus glaucus Benth.)

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