Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio

ilustraciones, fotografías a color

Autores:: García Chacón, Juliana María

Tipo de recurso:: Doctoral thesis

Fecha de publicación:: 2023

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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dc.title.spa.fl_str_mv	Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio
dc.title.translated.eng.fl_str_mv	Study of the biofunctional properties of camu-camu (Myrciaria dubia (Kunth) McVaugh) and application in a food product.
title	Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio
spellingShingle	Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio Plantas medicinales Plantas útiles Medicinal plant Plants, useful actividad antihiperglicémica Microencapsulación Vitamina C Ácido málico Bioaccesibilidad
title_short	Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio
title_full	Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio
title_fullStr	Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio
title_full_unstemmed	Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio
title_sort	Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio
dc.creator.fl_str_mv	García Chacón, Juliana María
dc.contributor.advisor.none.fl_str_mv	Osorio Roa, Coralia
dc.contributor.author.none.fl_str_mv	García Chacón, Juliana María
dc.contributor.researchgroup.spa.fl_str_mv	Grupo aditivos naturales de aroma y color- GANAC
dc.contributor.orcid.spa.fl_str_mv	GARCIA CHACON, JULIANA MARIA [0000-0002-8248-9107]
dc.contributor.cvlac.spa.fl_str_mv	GARCIA CHACON, JULIANA MARIA
dc.contributor.scopus.spa.fl_str_mv	GARCIA CHACON, JULIANA MARIA
dc.contributor.researchgate.spa.fl_str_mv	GARCIA CHACON, JULIANA MARIA
dc.contributor.googlescholar.spa.fl_str_mv	GARCIA CHACON, JULIANA
dc.subject.lemb.spa.fl_str_mv	Plantas medicinales Plantas útiles
topic	Plantas medicinales Plantas útiles Medicinal plant Plants, useful actividad antihiperglicémica Microencapsulación Vitamina C Ácido málico Bioaccesibilidad
dc.subject.lemb.eng.fl_str_mv	Medicinal plant Plants, useful
dc.subject.proposal.spa.fl_str_mv	actividad antihiperglicémica Microencapsulación Vitamina C Ácido málico Bioaccesibilidad
description	ilustraciones, fotografías a color
publishDate	2023
dc.date.accessioned.none.fl_str_mv	2023-07-05T15:04:35Z
dc.date.available.none.fl_str_mv	2023-07-05T15:04:35Z
dc.date.issued.none.fl_str_mv	2023-06
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/84142
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/84142 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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dc.coverage.country.none.fl_str_mv	Colombia Perú
dc.coverage.region.none.fl_str_mv	Amazonía
dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
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dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
dc.publisher.place.spa.fl_str_mv	Bogotá,Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá
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spelling	Reconocimiento 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Osorio Roa, Coralia502cafdbd9cf75b1d51ce5b7133722a1García Chacón, Juliana María3ea405182c451554b3c764252e8b462cGrupo aditivos naturales de aroma y color- GANACGARCIA CHACON, JULIANA MARIA [0000-0002-8248-9107]GARCIA CHACON, JULIANA MARIAGARCIA CHACON, JULIANA MARIAGARCIA CHACON, JULIANA MARIAGARCIA CHACON, JULIANA2023-07-05T15:04:35Z2023-07-05T15:04:35Z2023-06https://repositorio.unal.edu.co/handle/unal/84142Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías a colorEn esta tesis se presenta el estudio de las propiedades sensoriales y biofuncionales del fruto de camu-camu (Myrciaria dubia) proveniente de la Amazonía Colombiana. El aroma de la fruta se estudió en un extracto de volátiles obtenido mediante la técnica SAFE (Solvent Assisted Flavor Evaporation), el cual se analizó por GC-O (cromatografía de gases acoplada a olfatometría) y por GC-MS (cromatografía de gases acoplada a espectrometría de masas), identificando cuatro compuestos activos olfativamente en el aroma de esta fruta: acetato de isoamilo, -pineno, limoneno y B-cariofileno. Posteriormente se evaluó la inhibición de la enzima ACE-1 (actividad antihipertensiva) y de la a-amilasa y a-glucosidasa, encontrando que la actividad antihiperglicémica de esta fruta era bastante promisoria. Por lo tanto, se realizó una partición sucesiva del extracto polar de la fruta (pulpa y cáscara) con solventes de polaridad creciente (pentano, diclorometano, acetato de etilo, butanol y agua). A partir del fraccionamiento bioguiado, y análisis por HPLC-MS se identificaron el ácido (S)-4-butoxi- 2-hidroxi-4-oxo-butanoico y el ácido (S)-4-butoxi-3-hidroxi-4-oxo-butanoico, como potentes inhibidores de la a−amilasa y la a−glucosidasa. El uso de herramientas de docking- molecular demostró que la actividad antihiperglicémica del ácido málico de la fruta se potenciaba por la presencia de los grupos alquilo en los correspondientes esteres. A partir de la fruta se obtuvieron sólidos por liofilización y por spray-drying. En el proceso de microencapsulación, se utilizó un diseño experimental 3x2 con tres tipos de agente encapsulante (maltodextrina, suero proteico y mezcla 1:1 de los dos) y dos temperaturas de entrada (150 y 180 C). Se realizó la caracterización fisicoquímica, morfológica y biofuncional de los sólidos. Con base en el contenido de los compuestos bioactivos (antocianinas, ácido ascórbico y ácido málico), se seleccionaron tres sólidos que fueron incorporados en dos tipos de bebidas (un yogurt y mosto de uva blanca) que se sometieron a evaluación sensorial. El estudio de la bioaccesibilidad de los sólidos usando el modelo estático de digestión gastrointestinal in vitro, mostró una mayor retención de compuestos bioactivos, y una adecuada liberación de los compuestos en el tracto gastrointestinal. Así se concluye que la deshidratación de la fruta permite aumentar su vida útil y preservar las propiedades biofuncionales de la fruta. (Texto tomado de la fruta)This thesis presents the study of the sensory and biofunctional properties of the camu-camu fruit (Myrciaria dubia) from the Colombian Amazon. The aroma of the fruit was studied in a volatile extract obtained using the SAFE (Solvent Assisted Flavor Evaporation) technique, which was analyzed by GC-O (gas chromatography coupled to olfactometry) and by GC-MS (gas chromatography coupled to mass spectrometry), identifying four olfactory active compounds in the aroma of this fruit: isoamyl acetate,  -pinene, limonene and  -caryophyllene. Subsequently, the inhibition of the ACE-1 enzyme (antihypertensive activity) and of -amylase and -glucosidase was evaluated, finding that the antihyperglycemic activity of this fruit was quite promising. Therefore, a successive partitioning of the polar extract of the fruit (pulp and peel) was carried out with solvents of increasing polarity (pentane, dichloromethane, ethyl acetate, butanol, and water). From bioguided fractionation, and HPLC-MS analysis, (S)-4-butoxy-2-hydroxy-4-oxo-butanoic acid and (S)-4-butoxy-3- hydroxy-4- oxo-butanoic were isolated and identified, as potent inhibitors of -amylase and -glucosidase. The use of molecular-docking tools demonstrated that the antihyperglycemic activity of fruit malic acid was enhanced by the presence of alkyl groups in the corresponding esters. Different powders were obtained from the fruit by lyophilization and by spray-drying. In the microencapsulation process, a 3x2 experimental design was used with three types of encapsulating agent (maltodextrin, whey protein, and a 1:1 mixture of both) and two inlet temperatures (150 and 180 C). The physicochemical, morphological and biofunctional characterization of the solids was carried out. Based on the content of bioactive compounds (anthocyanins, ascorbic acid, and malic acid), three solids were selected to be incorporated into two types of beverages (a yogurt and white grape juice) that were subjected to sensory evaluation. The study of the bioaccessibility of camu-camu powders using the static model of gastrointestinal digestion in vitro, showed a greater retention of bioactive compounds, and an adequate release of the compounds in the gastrointestinal tract. Thus, it was concluded that the dehydration processes allow to increase the fruit shelf-life and preserve its biofunctional properties.Ministerio de Ciencia, Tecnología e Innovación/Fulbright Colombia/ Asociación Universitaria Iberoamericana de Postgrado (AUIP)DoctoradoDoctora en Ciencia y Tecnología de AlimentosCiencia y Tecnología de Productos Agroalimentariosxxvii, 216 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Doctorado en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasBogotá,ColombiaUniversidad Nacional de Colombia - Sede BogotáEstudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticioStudy of the biofunctional properties of camu-camu (Myrciaria dubia (Kunth) McVaugh) and application in a food product.Trabajo de grado - Doctoradoinfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_db06Texthttp://purl.org/redcol/resource_type/TDColombiaPerúAmazoníaAlianza Región (2021). 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Prospectiva, 15 (2), 117-125. doi: 10.15665/rp.v15i2.1166Plantas medicinalesPlantas útilesMedicinal plantPlants, usefulactividad antihiperglicémicaMicroencapsulaciónVitamina CÁcido málicoBioaccesibilidadContrato Marco de Acceso de Recursos Genéticos y sus Productos Derivados No. 357 del 17 de Noviembre de 2022ANLA y Ministerio de Ambiente y Desarrollo SostenibleInvestigadoresORIGINAL1020773803.2023.pdf1020773803.2023.pdfTesis de Doctorado en Ciencia y Tecnología de Alimentoapplication/pdf10907529https://repositorio.unal.edu.co/bitstream/unal/84142/4/1020773803.2023.pdff9b28dd97cf6af468913228f857569daMD54LICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/84142/5/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD55THUMBNAIL1020773803.2023.pdf.jpg1020773803.2023.pdf.jpgGenerated Thumbnailimage/jpeg5296https://repositorio.unal.edu.co/bitstream/unal/84142/6/1020773803.2023.pdf.jpga7b28ca9b2af9d17b7f88646ecf96df4MD56unal/84142oai:repositorio.unal.edu.co:unal/841422024-08-12 23:11:38.95Repositorio Institucional Universidad Nacional de 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Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio

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