Desarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)

ilustraciones, diagramas, fotografías a color

Autores:: Amaya Gómez, Andrés Mauricio

Tipo de recurso:

Fecha de publicación:: 2023

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 aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)
dc.title.translated.none.fl_str_mv	Food additives development based on biofunctional properties of agraz (Vaccinium meridionale Swartz)
title	Desarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)
spellingShingle	Desarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz) 600 - Tecnología (Ciencias aplicadas) Industrias alimenticias Procesos agrícolas Food industry and trade Agricultural processing Microencapsulación Antocianinas Ericaceae Actividad antihipertensiva Panes fortificados Microencapsulation Anthocyanins Ericaceae Antihypertensive activity Fortified breads
title_short	Desarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)
title_full	Desarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)
title_fullStr	Desarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)
title_full_unstemmed	Desarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)
title_sort	Desarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)
dc.creator.fl_str_mv	Amaya Gómez, Andrés Mauricio
dc.contributor.advisor.none.fl_str_mv	Osorio Roa, Coralia Otalora, María Carolina
dc.contributor.author.none.fl_str_mv	Amaya Gómez, Andrés Mauricio
dc.contributor.researchgroup.spa.fl_str_mv	Grupo Aditivos Naturales de Aroma y Colorganac
dc.contributor.orcid.spa.fl_str_mv	Amaya, Andres Mauricio [0009-0009-4689-4859]
dc.subject.ddc.spa.fl_str_mv	600 - Tecnología (Ciencias aplicadas)
topic	600 - Tecnología (Ciencias aplicadas) Industrias alimenticias Procesos agrícolas Food industry and trade Agricultural processing Microencapsulación Antocianinas Ericaceae Actividad antihipertensiva Panes fortificados Microencapsulation Anthocyanins Ericaceae Antihypertensive activity Fortified breads
dc.subject.lemb.spa.fl_str_mv	Industrias alimenticias Procesos agrícolas
dc.subject.lemb.eng.fl_str_mv	Food industry and trade Agricultural processing
dc.subject.proposal.spa.fl_str_mv	Microencapsulación Antocianinas Ericaceae Actividad antihipertensiva Panes fortificados
dc.subject.proposal.eng.fl_str_mv	Microencapsulation Anthocyanins Ericaceae Antihypertensive activity Fortified breads
description	ilustraciones, diagramas, fotografías a color
publishDate	2023
dc.date.accessioned.none.fl_str_mv	2023-08-22T16:49:59Z
dc.date.available.none.fl_str_mv	2023-08-22T16:49:59Z
dc.date.issued.none.fl_str_mv	2023-04-03
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/84585
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/84585 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.format.extent.spa.fl_str_mv	xviii, 82 páginas
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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
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_abf2Osorio Roa, Coralia502cafdbd9cf75b1d51ce5b7133722a1Otalora, María Carolina3705fda4ca0be5f88191815fcd80bdd5Amaya Gómez, Andrés Mauricio53086b039ed8b515a96998bbb0137980Grupo Aditivos Naturales de Aroma y ColorganacAmaya, Andres Mauricio [0009-0009-4689-4859]2023-08-22T16:49:59Z2023-08-22T16:49:59Z2023-04-03https://repositorio.unal.edu.co/handle/unal/84585Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, diagramas, fotografías a colorLos frutos de agraz (Vaccinium meridionale Swartz) se caracterizaron fisicoquímicamente y se obtuvo un extracto polar con acetona-agua, el cual se fraccionó por partición con solventes de polaridad creciente. El contenido de fenoles totales, la inhibición de las enzimas α-glucosidasa y α-amilasa para determinar la actividad antihiperglicémica in vitro, y la inhibición de la enzima angiotensina-1 (ACE-1) para determinar actividad antihipertensiva in vitro, se midieron en la fruta liofilizada, así como en las fracciones más polares de agraz. Con estos resultados se evidenció que el agraz tiene potencial como inhibidor de la ACE-1 y que algunos de los compuestos responsables de dicha actividad son las antocianinas, específicamente derivados de delfinidina, que fueron identificados por análisis por HPLC-MS. Posteriormente se desarrollaron cuatro microencapsulados de la fruta por spray-drying, usando maltodextrina (MD) como agente encapsulante. Se evaluaron las características fisicoquímicas, morfológicas, térmicas y biofuncionales de los microencapsulados obtenidos a dos temperaturas de entrada (120 °C y 150 °C) y dos mezclas de alimentación (fruta: MD, 1:1 y 2:3, p/p), encontrando que la mayor actividad antihipertensiva la tenía la muestra M3 (150 °C, 1:1). El microencapsulado M3 se incorporó en harina de trigo en diferentes proporciones (5, 10 y 15%) y la reología de las harinas compuestas se evaluó mediante el uso del equipo Mixolab®. El análisis de las propiedades reológicas mostró que la adición del microencapsulado de agraz que contenía MD afectaba las propiedades reológicas de la harina, específicamente dureza, cohesividad y resiliencia a medida que aumentaba la proporción de M3 en la harina compuesta, también el color y oscurecimiento por degradación termica de las antocianinas. Finalmente, se usó la harina con 5% de M3 (MCA 5%) para la fabricación del pan, el cual se caracterizó fisicoquímica, reológica y sensorialmente en comparación con un pan obtenido con la harina de trigo control (CTRL). En el pan obtenido con la harina de trigo compuesta, se determinó el contenido de antocianinas, el índice glicémico, la actividad antioxidante celular y la actividad antiinflamatoria in vitro evaluando la producción de óxido nítrico, después de simular la digestión en el tracto gastrointestinal. Se comprobó que las antocianinas derivadas de delfinidina y cianidina se preservaban en el pan y que la biofuncionalidad era mayor en el pan fortificado con el microencapsulado de agraz que con la harina de trigo control. Con estos resultados se comprueba la viabilidad del uso del agraz para el desarrollo de microencapsulados con propiedades biofuncionales que pueden ser usados como aditivos en diferentes matrices alimenticias. (Texto tomado de la fuente)Agraz (Vaccinium meridionale Swartz) fruits were physicochemically characterized, and a polar extract was obtained by extraction with an acetone-water mixture for further partition with solvents of increasing polarity. The total phenolic content, the α-glucosidase and α-amylase inhibition to measure in vitro antihyperglycemic activity, and the inhibition of the angiotensin-1 enzyme (ACE-1) to determine in vitro antihypertensive activity, were measured in the freeze-dried fruit and more polar fractions. These results showed that the V. meridionale fruit has potential as an ACE-1 inhibitor and the anthocyanins are one of the compounds responsible for this activity, specifically the delphinidin derivatives identified by HPLC-MS analyses. Later, four microencapsulates were obtained by spray-drying using maltodextrin (MD) as the encapsulating agent. The physicochemical, morphological, thermal and biofunctional properties of microencapsulates obtained at two inlet temperatures (120 °C and 150 °C) and two feed mixtures (fruit: MD, 1:1 and 2:3, w/w) were evaluated, finding that the sample M3 (150 °C, 1:1) showed the highest antihypertensive activity value. The microencapsulate M3 was added to wheat flour at different proportions (5, 10 and 15%) to evaluate their rheological behavior by using Mixolab equipment and selecting an adequate concentration of agraz microencapsulate. These results showed that the addition of agraz microencapsulate (containing MD) influenced the rheological properties of the flour, specifically hardness, cohesiveness, and resilience proportional to a higher M3 content. Also, the color and darkness were affected due to the thermal degradation of anthocyanins. Finally, the fortified flour with 5% of M3 (MCA 5%) were used for fortified bread preparation, and its physicochemical, rheological and sensory properties were characterized in comparison to a bread prepared with wheat flour control (CTRL). The anthocyanin content, glycemic index, cellular antioxidant activity, and nitric oxide production were evaluated in the fortified bread, after simulation of digestion through gastrointestinal tract. The presence of anthocyanins (mainly delphinidin and cyanidin derivatives) in the fortified bread was detected. Also, a higher biofunctionality was found in the bread fortified with the agraz microencapsulate than in the bread with control flour. These results suggest that the agraz could be used for the development of microencapsulates exhibiting biofunctional properties which can be used as additives for different food matrices.MaestríaMagíster en Ciencia y Tecnología de AlimentosQuímica de Alimentosxviii, 82 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá600 - Tecnología (Ciencias aplicadas)Industrias alimenticiasProcesos agrícolasFood industry and tradeAgricultural processingMicroencapsulaciónAntocianinasEricaceaeActividad antihipertensivaPanes fortificadosMicroencapsulationAnthocyaninsEricaceaeAntihypertensive activityFortified breadsDesarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)Food additives development based on biofunctional properties of agraz (Vaccinium meridionale Swartz)Trabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAACCI. 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Journal of Berry Research, 9(1), 39–49. https://doi.org/10.3233/JBR-18299EstudiantesInvestigadoresMaestrosPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/84585/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1031157610_2023.pdf1031157610_2023.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf2138418https://repositorio.unal.edu.co/bitstream/unal/84585/2/1031157610_2023.pdff041cc873d8e5ebb067a94626ee82d7bMD52THUMBNAIL1031157610_2023.pdf.jpg1031157610_2023.pdf.jpgGenerated Thumbnailimage/jpeg5500https://repositorio.unal.edu.co/bitstream/unal/84585/3/1031157610_2023.pdf.jpg1dc30fae3b19b1500f30d7335efc38c9MD53unal/84585oai:repositorio.unal.edu.co:unal/845852023-08-22 23:03:39.387Repositorio Institucional Universidad Nacional de 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

Desarrollo de aditivos alimenticios con base en las propiedades biofuncionales del Agraz (Vaccinium meridionale Swartz)

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