Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural
ilustraciones, diagramas
- Autores:
-
Moreno Vaca, Fabian Nicolás
- Tipo de recurso:
- Fecha de publicación:
- 2023
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/85050
- Palabra clave:
- 630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura
Plantas herbáceas
Aditivos para alimentos
Aditivos para alimentos
Herbaceous plants
Food additives
Curcuma longa
Capacidad antioxidante
Curcumina
Colorante natural
Componentes bioactivos
Antioxidant capacity
Curcumin
Natural colorant
Bioactive compound
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
| id |
UNACIONAL2_a7c088cf390a9b675ba9a9de32f899b2 |
|---|---|
| oai_identifier_str |
oai:repositorio.unal.edu.co:unal/85050 |
| network_acronym_str |
UNACIONAL2 |
| network_name_str |
Universidad Nacional de Colombia |
| repository_id_str |
|
| dc.title.spa.fl_str_mv |
Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural |
| dc.title.translated.eng.fl_str_mv |
Study of the process conditions for dehydration of organic turmeric (Curcuma longa) produced in Vichada and its application as a natural colorant |
| title |
Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural |
| spellingShingle |
Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural 630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura Plantas herbáceas Aditivos para alimentos Aditivos para alimentos Herbaceous plants Food additives Curcuma longa Capacidad antioxidante Curcumina Colorante natural Componentes bioactivos Antioxidant capacity Curcumin Natural colorant Bioactive compound |
| title_short |
Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural |
| title_full |
Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural |
| title_fullStr |
Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural |
| title_full_unstemmed |
Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural |
| title_sort |
Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural |
| dc.creator.fl_str_mv |
Moreno Vaca, Fabian Nicolás |
| dc.contributor.advisor.none.fl_str_mv |
Díaz Moreno, Amanda Consuelo |
| dc.contributor.author.none.fl_str_mv |
Moreno Vaca, Fabian Nicolás |
| dc.contributor.researchgroup.spa.fl_str_mv |
Bioalimentos |
| dc.subject.ddc.spa.fl_str_mv |
630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura |
| topic |
630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura Plantas herbáceas Aditivos para alimentos Aditivos para alimentos Herbaceous plants Food additives Curcuma longa Capacidad antioxidante Curcumina Colorante natural Componentes bioactivos Antioxidant capacity Curcumin Natural colorant Bioactive compound |
| dc.subject.lemb.spa.fl_str_mv |
Plantas herbáceas Aditivos para alimentos Aditivos para alimentos |
| dc.subject.lemb.eng.fl_str_mv |
Herbaceous plants Food additives |
| dc.subject.proposal.other.fl_str_mv |
Curcuma longa |
| dc.subject.proposal.spa.fl_str_mv |
Capacidad antioxidante Curcumina Colorante natural Componentes bioactivos |
| dc.subject.proposal.eng.fl_str_mv |
Antioxidant capacity Curcumin Natural colorant Bioactive compound |
| description |
ilustraciones, diagramas |
| publishDate |
2023 |
| dc.date.accessioned.none.fl_str_mv |
2023-12-07T14:07:01Z |
| dc.date.available.none.fl_str_mv |
2023-12-07T14:07:01Z |
| dc.date.issued.none.fl_str_mv |
2023-12-06 |
| 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/85050 |
| 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/85050 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 |
RedCol LaReferencia Agrovoc |
| dc.relation.references.spa.fl_str_mv |
Abdulrashid, M., Muhammad, I., Alhassan, M., Adamu, J., Salisu, M., & Ngwen, A. (2019). Phytochemical screening and proximate analysis of root Curcuma longa Linn. European Journal of Pharmaceutical and Medicinal Research, 4.897(2394–3211), 138–141. Afzal, A., Oriqat, G., Akram Khan, M., Jose, J., & Afzal, M. (2013). Chemistry and Biochemistry of Terpenoids from Curcuma and Related Species. Http://Dx.Doi.Org/10.1080/22311866.2013.782757, 3(1), 1–55. https://doi.org/10.1080/22311866.2013.782757 Ajenu, C. O., Imoisi, C., Emomighahwe, O. F., & Irede, L. E. (2021). Comparative evaluation of the proximate and micro-nutritional benefits of pawpaw, carrot, turmeric and coconut. Journal of Chemical Society of Nigeria, 46(5), 870–0878. https://doi.org/10.46602/JCSN.V46I5.668 Akter, J., Hossain, M. A., Takara, K., Islam, M. Z., & Hou, D. X. (2019). Antioxidant activity of different species and varieties of turmeric (Curcuma spp): Isolation of active compounds. Comparative Biochemistry and Physiology Part - C: Toxicology and Pharmacology, 215, 9–17. https://doi.org/10.1016/J.CBPC.2018.09.002 Ali, I., Haque, A., & Saleem, K. (2014). Separation and identification of curcuminoids in turmeric powder by HPLC using phenyl column. Analytical Methods, 6(8), 2526–2536. https://doi.org/10.1039/C3AY41987H Anne, P. (2004). Post-harvest technologies | Inpho | Food and Agriculture Organization of the United Nations. In FAO. https://www.fao.org/in-action/inpho/crop-compendium/en/?page=5&ipp=7 AOAC. (2012). Oficial Methods of Analysis of AOAC INTERNATIONAL (Dr. George W. & J. Latimer (eds.); 19th Editi). AOAC International. Arendt, E. K., Ryan, L. A. M., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiology, 24(2), 165–174. https://doi.org/10.1016/J.FM.2006.07.011 Ashwinder, S., & Vasudeva, R. A. (2017). Development and validation of UV-spectrophotometric method for the estimation of curcumin in standardised polyherbal formulations. Jyoungpharm.Org, 491–495. https://doi.org/10.5530/jyp.2017.9.96 Balasubramanian, S., Roselin, P., Singh, K. K., Zachariah, J., & Saxena, S. N. (2016). Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices. Https://Doi.Org/10.1080/10408398.2012.759901, 56(10), 1585–1607. https://doi.org/10.1080/10408398.2012.759901 Bennamoun, L., & Li, J. (2018). Drying Process of Food: Fundamental Aspects and Mathematical Modeling. Natural and Artificial Flavoring Agents and Food Dyes, 29–82. https://doi.org/10.1016/B978-0-12-811518-3.00002-8 Bezbaruah, B., Journal, M. H.-I. F. R., & 2014, undefined. (2014). Generalization of temperature and thickness effects in kinetic studies of turmeric (Curcuma longa) slices drying. Ifrj.Upm.Edu.My, 21(4), 1529–1532. http://www.ifrj.upm.edu.my/21 (04) 2014/37 IFRJ 21 (04) 2014 Bezbaruah 151.pdf Blasco, M., García-Pérez, J. V, Bon, J., Carreres, J. E., & Mulet, A. (2006). Effect of blanching and air flow rate on turmeric drying. Journals.Sagepub.Com, 12(4), 315–323. https://doi.org/10.1177/1082013206067352 Bradley, R. L. (2010). Moisture and Total Solids Analysis. 85–104. https://doi.org/10.1007/978-1-4419-1478-1_6 Braga, M. E. M., Leal, P. F., Carvalho, J. E., & Meireles, M. A. A. (2003). Comparison of Yield, Composition, and Antioxidant Activity of Turmeric (Curcuma longa L.) Extracts Obtained Using Various Techniques. Journal of Agricultural and Food Chemistry, 51(22), 6604–6611. https://doi.org/10.1021/JF0345550 Brudzy´nska, P., Brudzy´nska, B., Sionkowska, A., & Grisel, M. (2021). materials Plant-Derived Colorants for Food, Cosmetic and Textile Industries: A Review. https://doi.org/10.3390/ma14133484 Çetin-Babaoğlu, H., Arslan-Tontul, S., & Akın, N. (2020). Effect of immature wheat flour on nutritional and technological quality of sourdough bread. Journal of Cereal Science, 94, 103000. https://doi.org/10.1016/J.JCS.2020.103000 Chanda, S. (2019). Phytochemical and Pharmacological Importance of Turmeric (Curcuma longa): A Review. Research & Reviews: A Journal of Pharmacology, 9(1). Charoenchai, L., Monton, C., Luprasong, C., & Kraisintu, K. (2020). Pretreatment study of turmeric rhizomes and optimization of drying methods using microwave oven and hot air oven to obtain high quality of turmeric powder. Journal of Current Science and Technology, 10(1), 49–57. https://doi.org/10.14456/JCST.2020.5 Cheng, A. L., Hsu, C. H., Lin, J. K., Hsu, M. M., Ho, Y. F., Shen, T. S., Ko, J. Y., Lin, J. T., Lin, B. R., Ming-Shiang, W., H S Yu, S. H. J., Chen, G. S., Chen, T. M., Chen, C. A., Lai, M. K., Pu, Y. S., Pan, M. H., Wang, Y. J., Tsai, C. C., & Hsieh, C. Y. (2001). Phase I clinical trial of curcumin, a chemopreventive agent, in patients with high-risk or pre-malignant lesions. Anticancer Research, 21, Anticancer Res. https://pubmed.ncbi.nlm.nih.gov/11712783/ Chinchkar, A. V., Singh, A., Singh, S. V., Acharya, A. M., & Kamble, M. G. (2022). Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review. Journal of Food Processing and Preservation, 46(10), e16495. https://doi.org/10.1111/JFPP.16495 Choi, Y., Ban, I., Lee, H., Baik, M. Y., & Kim, W. (2019). Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of Curcuma longa L. (Turmeric). Antioxidants 2019, Vol. 8, Page 506, 8(11), 506. https://doi.org/10.3390/ANTIOX8110506 Chumroenphat, T., Somboonwatthanakul, I., Saensouk, S., & Siriamornpun, S. (2021). Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chemistry, 339. https://doi.org/10.1016/J.FOODCHEM.2020.128121 Clayton Da Silva, A., Dayane, P., Santos, F., Thais, J., Silva, P., Leimann, F. V., Bracht, L., & Hess Gonçalves, O. (2017). Impact of curcumin nanoformulation on its antimicrobial activity. https://doi.org/10.1016/j.tifs.2017.12.004 CODEX ALIMENTARIUS. (2016). Proposed draft code of practice for the prevention and reduction of mycotoxin contamination in spices. 18. Cortez, M. V., Perovic, N. R., Soria, E. A., & Defagó, M. D. (2020). Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.). Brazilian Journal of Food Technology, 23, e2019205. https://doi.org/10.1590/1981-6723.20519 Crowley, P., Schober, T. J., Clarke, C. I., & Arendt, E. K. (2002). The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology, 214(6), 489–496. https://doi.org/10.1007/S00217-002-0500-7/METRICS Damant, A. P. (2011). Food colourants. Handbook of Textile and Industrial Dyeing, 252–305. https://doi.org/10.1533/9780857094919.2.252 Das, A., & Sharangi, A. B. (2018). Post harvest technology and value addition of spices. Indian Spices: The Legacy, Production and Processing of India’s Treasured Export, 249–276. https://doi.org/10.1007/978-3-319-75016-3_9/COVER de Oliveira Filho, J. G., de Almeida, M. J., Sousa, T. L., dos Santos, D. C., & Egea, M. B. (2021). Bioactive Compounds of Turmeric (Curcuma longa L.). Reference Series in Phytochemistry, 297–318. https://doi.org/10.1007/978-3-030-57415-4_37/COVER Delgado-Vargas, F., & Paredes-Lopez, O. (2002). Natural colorants for food and nutraceutical uses. CRC PRESS. https://books.google.com.co/books?hl=es&lr=&id=zXLLBQAAQBAJ&oi=fnd&pg=PP8&dq=food+natural+colorants&ots=qCQOoNMEY0&sig=OYqY3nrVArq7OKn8AafPDO85M_s Doymaz, I., & Smail, O. (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89(1), 31–38. https://doi.org/10.1016/J.FBP.2010.03.006 Ettannil, J., & Zachariah, T. J. (2016). Processing of turmeric (Curcuma longa) by different curing methods and its effect on quality. Indian Journal of Agricultural Sciences. https://www.researchgate.net/publication/303790256_Processing_of_turmeric_Curcuma_longa_by_different_curing_methods_and_its_effect_on_quality Fuloria, S., Mehta, J., Chandel, A., Sekar, M., Rani, N. N. I. M., Begum, M. Y., Subramaniyan, V., Chidambaram, K., Thangavelu, L., Nordin, R., Wu, Y. S., Sathasivam, K. V., Lum, P. T., Meenakshi, D. U., Kumarasamy, V., Azad, A. K., & Fuloria, N. K. (2022). A Comprehensive Review on the Therapeutic Potential of Curcuma longa Linn. in Relation to its Major Active Constituent Curcumin. Frontiers in Pharmacology, 13, 820806. https://doi.org/10.3389/FPHAR.2022.820806 Gan, H., Charters, E., Driscoll, R., Srzednicki, G., Srilaong, V., Buanong, M., Wongs-Aree, C., Kanlayanarat, S., & Archbold, D. D. (2016). Effects of drying and blanching on the retention of bioactive compounds in ginger and turmeric. Horticulturae. Mdpi.Com, 3–13. https://doi.org/10.3390/horticulturae3010013 Ghiamati Yazdi, F., Soleimanian-Zad, S., van den Worm, E., & Folkerts, G. (2019). Turmeric Extract: Potential Use as a Prebiotic and Anti-Inflammatory Compound? Plant Foods for Human Nutrition, 74(3), 293–299. https://doi.org/10.1007/S11130-019-00733-X Giménez, P. J., Fernández-López, J. A., Angosto, J. M., & Obón, J. M. (2015). Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods. Plant Foods for Human Nutrition, 70(4), 380–387. https://doi.org/10.1007/S11130-015-0499-0/METRICS Green, C. E., Hibbert, S. L., Bailey-Shaw, Y. A., Williams, L. A. D., Mitchell, S., & Garraway, E. (2008). Extraction, processing, and storage effects on curcuminoids and oleoresin yields from Curcuma longa L. grown in Jamaica. Journal of Agricultural and Food Chemistry, 56(10), 3664–3670. https://doi.org/10.1021/JF073105V Guclu, G., Kelebek, H., & Selli, S. (2021). Antioxidant activity in olive oils. Olives and Olive Oil in Health and Disease Prevention, 313–325. https://doi.org/10.1016/B978-0-12-819528-4.00031-6 Henry, V., Enemor, A., Ogbodo, U. C., Nworji, F., Ezeigwe, C., Obumneme Okpala, C., Chiamaka Iheonunekwu, G., & Enemor, V. H. A. (2020). Evaluation of the Nutritional Status and Phytomedicinal Properties of Dried Rhizomes of Turmeric (Curcuma longa). Journal of Biosciences and Medicines, 08(08), 163–179. https://doi.org/10.4236/JBM.2020.88015 Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: A Review of Its’ Effects on Human Health. Foods. https://doi.org/10.3390/foods6100092 Hirko, B., Abera, S., & Mitiku, H. (2020). Effect of Curing and Drying Methods on the Biochemical Quality of Turmeric (Curcuma longa L.) Rhizome Grown in South Western Ethiopia. Medicinal & Aromatic Plants, 9(5), 1–8. https://doi.org/10.35248/2167-0412.20.9.357 Hoque, M. A., & Hossain, M. A. (2018). Design and development of a turmeric polisher. Journal of the Bangladesh Agricultural University, 16(2), 303–308. https://doi.org/10.3329/jbau.v16i2.37986 Hung, P. Van, Maeda, T., Miyatake, K., & Morita, N. (2009). Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method. Food Research International, 42(1), 185–190. https://doi.org/10.1016/J.FOODRES.2008.10.005 Ibáñez, M. D., & Blázquez, M. A. (2020). Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review. Plants 2021, Vol. 10, Page 44, 10(1), 44. https://doi.org/10.3390/PLANTS10010044 Jayaprakasha, G. K., Jagan Mohan Rao, L., & Sakariah, K. K. (2005). Chemistry and biological activities of C. longa. Trends in Food Science and Technology, 16(12), 533–548. https://doi.org/10.1016/J.TIFS.2005.08.006 Jeevarathinam, G., Pandiselvam, R., Pandiarajan, T., Preetha, P., Balakrishnan, M., Thirupathi, V., & Kothakota, A. (2021). Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters. LWT, 144, 111258. https://doi.org/10.1016/J.LWT.2021.111258 Jin, W., Mujumdar, A. S., Zhang, M., & Shi, W. (2017). Novel Drying Techniques for Spices and Herbs: a Review. Food Engineering Reviews 2017 10:1, 10(1), 34–45. https://doi.org/10.1007/S12393-017-9165-7 Joshi, P., Joshi, S., Semwal, D. K., Bisht, A., Sharma, S., & Dwivedi, J. (2021). Chemical composition, antioxidative and antimicrobial activities of turmeric spent oleoresin. Industrial Crops and Products, 162, 113278. https://doi.org/10.1016/J.INDCROP.2021.113278 Kabak, B., & Dobson, A. D. W. (2016). Mycotoxins in spices and herbs–An update. Https://Doi.Org/10.1080/10408398.2013.772891, 57(1), 18–34. https://doi.org/10.1080/10408398.2013.772891 Kandarkar, S., Sawant, S., Ingle, A., Deshpande, S., & Maru, G. (1998). Subchronic oral hepatotoxicity of turmeric in mice histopathological and ultrastructural studies. Toxicology Letters, 95(3), 183–193. https://doi.org/10.1016/S0378-4274(98)00035-6 Kang, S.-K. (2007). Changes in Organic acid, Mineral, Color, Curcumin and Bitter Substance of Curcuma longa L. and Curcuma atomatica Salib According to Picking Time -Korean Journal of Food Preservation | Korea Science. Korean Journal of Food Preservation (한국식품저장유통학회지), 14(6). https://koreascience.kr/article/JAKO200703534443427.page Khurana, A., & Ho, C.-T. (2006). High Performance Liquid Chromatographic Analysis of Curcuminoids and Their Photo-oxidative Decomposition Compounds in Curcuma Longa L. Https://Doi.Org/10.1080/01483918808067200, 11(11), 2295–2304. https://doi.org/10.1080/01483918808067200 Kocaadam, B., & Şanlier, N. (2017). Curcumin, an active component of turmeric (Curcuma longa), and its effects on health. Https://Doi.Org/10.1080/10408398.2015.1077195, 57(13), 2889–2895. https://doi.org/10.1080/10408398.2015.1077195 Komonsing, N., Khuwijitjaru, P., Nagle, M., Müller, J., & Mahayothee, B. (2022). Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering, 317. https://doi.org/10.1016/J.JFOODENG.2021.110695 Komonsing, N., Reyer, S., Khuwijitjaru, P., Mahayothee, B., & Müller, J. (2022). Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials. Foods, 11(5). https://doi.org/10.3390/FOODS11050696 Korese, J. K., & Nyame, Y. (2023). Effect of different pretreatments and drying methods on the drying kinetics and quality of turmeric (Curcuma longa) rhizomes. Ghana Journal of Science, Technology and Development, 8(2), 71–87. https://www.ajol.info/index.php/gjstd/article/view/239586 Las Gaviotas - Google Maps. (n.d.). Retrieved June 5, 2022, from https://www.google.com/maps/place/Las+Gaviotas,+Cumaribo,+Vichada/@4.5681149,-72.0102578,8z/data=!4m5!3m4!1s0x8e12c698f6f76485:0x20eb26c8e4866a8c!8m2!3d4.568115!4d-70.898407 Lestari, M. L. A. D., & Indrayanto, G. (2014). Curcumin. Profiles of Drug Substances, Excipients and Related Methodology, 39, 113–204. https://doi.org/10.1016/B978-0-12-800173-8.00003-9 Li, S. (2011). Chemical Composition and Product Quality Control of Turmeric (Curcuma longa L.). Pharmaceutical Crops, 5(1), 28–54. https://doi.org/10.2174/2210290601102010028 Lim, H. S., Park, S. H., Ghafoor, K., Hwang, S. Y., & Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry, 124(4), 1577–1582. https://doi.org/10.1016/J.FOODCHEM.2010.08.016 Llano, S. M., Gómez, A. M., & Duarte-Correa, Y. (2022). Effect of Drying Methods and Processing Conditions on the Quality of Curcuma longa Powder. Processes 2022, Vol. 10, Page 702, 10(4), 702. https://doi.org/10.3390/PR10040702 Luzardo-Ocampo, I., Ramírez-Jiménez, A. K., Yañez, J., Mojica, L., & Luna-Vital, D. A. (2021). Technological Applications of Natural Colorants in Food Systems: A Review. Foods 2021, Vol. 10, Page 634, 10(3), 634. https://doi.org/10.3390/FOODS10030634 Madhusankha, G., Thilakarathna, R. ., Liyanage, T. D., & Navaratne, S. B. (2018). Analysis of curcumin content in Sri Lankan and Indian turmeric rhizomes and investigating its impact on the colour. International Journal of Food Sciences and Nutrition, 3, 03–05. Mæhre, H. K., Dalheim, L., Edvinsen, G. K., Elvevoll, E. O., & Jensen, I. J. (2018). Protein Determination—Method Matters. Foods 2018, Vol. 7, Page 5, 7(1), 5. https://doi.org/10.3390/FOODS7010005 Maizura, M., Aminah, A., & Wan, A. (2011). Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. International Food Research Journal, 18, 529–534. Mapa de Colombia, Departamentos y el mapa mudo para colorear. (n.d.). Retrieved June 5, 2022, from https://gooova.com/es/mapa-de-colombia/ Memarzia, A., Khazdair, M. R., Behrouz, S., Gholamnezhad, Z., Jafarnezhad, M., Saadat, S., & Boskabady, M. H. (2021). Experimental and clinical reports on anti-inflammatory, antioxidant, and immunomodulatory effects of Curcuma longa and curcumin, an updated and comprehensive review. BioFactors, 47(3), 311–350. https://doi.org/10.1002/BIOF.1716 Meng, F.-C., Zhou, Y.-Q., Ren, D., Wang, R., Wang, C., Lin, L.-G., Zhang, X.-Q., Ye, W.-C., & Zhang, Q.-W. (2018). Turmeric: A Review of Its Chemical Composition, Quality Control, Bioactivity, and Pharmaceutical Application. Natural and Artificial Flavoring Agents and Food Dyes, 299–350. https://doi.org/10.1016/B978-0-12-811518-3.00010-7 Resolución 10593, 13 (1985). Monton, C., Luprasong, C., & Charoenchai, L. (2019). Convection combined microwave drying affect quality of volatile oil compositions and quantity of curcuminoids of turmeric raw material. Revista Brasileira de Farmacognosia, 29(4), 434–440. https://doi.org/10.1016/J.BJP.2019.04.006 Morris, V. J. (1990). Starch gelation and retrogradation. Trends in Food Science & Technology, 1(C), 2–6. https://doi.org/10.1016/0924-2244(90)90002-G Nair, K. P. (2019). The Agronomy of Turmeric. Turmeric (Curcuma Longa L.) and Ginger (Zingiber Officinale Rosc.) - World’s Invaluable Medicinal Spices, 85–103. https://doi.org/10.1007/978-3-030-29189-1_6 Nandiyanto, A. B. D., Wiryani, A. S., Rusli, A., Purnamasari, A., Abdullah, A. G., Ana, Widiaty, I., & Hurriyati, R. (2017). Extraction of Curcumin Pigment from Indonesian Local Turmeric with Its Infrared Spectra and Thermal Decomposition Properties. IOP Conference Series: Materials Science and Engineering, 180(1), 012136. https://doi.org/10.1088/1757-899X/180/1/012136 National Toxicology Program. (1993). NTP Toxicology and Carcinogenesis Studies of Turmeric Oleoresin (CAS No. 8024-37-1) (Major Component 79%-85% Curcumin, CAS No. 458-37-7) in F344/N Rats and B6C3F1 Mice (Feed Studies). National Toxicology Program Technical Report Series, 427, 1–275. https://pubmed.ncbi.nlm.nih.gov/12616304/ Nguyen Thi, K. O., Do, H. G., Duong, N. T., Nguyen, T. D., & Nguyen, Q. T. (2021). Geographical Discrimination of Curcuma longa L. in Vietnam Based on LC-HRMS Metabolomics: Https://Doi.Org/10.1177/1934578X211045479, 16(10). https://doi.org/10.1177/1934578X211045479 Nisar, T., Iqbal, M., Raza, A., Safdar, M., Iftikhar, F., & Waheed, M. (2015). Estimation of total phenolics and free radical scavenging of turmeric (Curcuma longa). Researchgate.Net, 15(7), 1272–1277. https://doi.org/10.5829/idosi.aejaes.2015.15.7.9527 Ntrallou, K., Gika, H., & Tsochatzis, E. (2020). Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices. Foods 2020, Vol. 9, Page 58, 9(1), 58. https://doi.org/10.3390/FOODS9010058 Oke, E. O., Okolo, B. I., Nwosu-obieogu, K., Osoh, K. O., & Udeh, C. J. (2020). OPTIMIZING PROXIMATE COMPOSITION OF DRIED TURMERIC RHIZOME IN A TRAY DRYER USING RESPONSE SURFACE TECHNIQUE. Annals.Fih.Upt.Ro. http://annals.fih.upt.ro/pdf-full/2020/ANNALS-2020-3-14.pdf Pal, K., Chowdhury, S., Dutta, S. K., Chakraborty, S., Chakraborty, M., Pandit, G. K., Dutta, S., Paul, P. K., Choudhury, A., Majumder, B., Sahana, N., & Mandal, S. (2020). Analysis of rhizome colour content, bioactive compound profiling and ex-situ conservation of turmeric genotypes (Curcuma longa L.) from sub-Himalayan terai region of India. Industrial Crops and Products, 150. https://doi.org/10.1016/J.INDCROP.2020.112401 Perez, M. B., Da Peña Hamparsomian, M. J., Gonzalez, R. E., Denoya, G. I., Dominguez, D. L. E., Barboza, K., Iorizzo, M., Simon, P. W., Vaudagna, S. R., & Cavagnaro, P. F. (2022). Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants. Food Chemistry, 387, 132893. https://doi.org/10.1016/J.FOODCHEM.2022.132893 Powar, R., Patil, S., of, P. B.-I. J., & 2015, undefined. (2015). Comparative evaluation of different types of turmeric polisher. Researchgate.Net. https://doi.org/10.15740/HAS/IJAE/8.1/127-131 Prusinowska, R., Technologie, K. S.-N. I. i, & 2015, U. (2015). Losses of essential oils and antioxidants during the drying of herbs and spices. A review. Bibliotekanauki.Pl. https://bibliotekanauki.pl/articles/5330.pdf Racz, L. Z., Racz, C. P., Pop, L. C., Tomoaia, G., Mocanu, A., Barbu, I., Sárközi, M., Roman, I., Avram, A., Tomoaia-Cotisel, M., & Toma, V. A. (2022). Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin. Molecules (Basel, Switzerland), 27(20). https://doi.org/10.3390/MOLECULES27206854 Rahman, S. (2007). Handbook of food preservation. (2nd ed.). CRC Press. Ramesh, M., & Muthuraman, A. (2018). Flavoring and Coloring Agents: Health Risks and Potential Problems. Natural and Artificial Flavoring Agents and Food Dyes, 1–28. https://doi.org/10.1016/B978-0-12-811518-3.00001-6 Ravi, R., Naidu, M., & Prakash, J. (2016). Influence of blanching and drying methods on the... - Google Académico. International Journal of Applied and Pure Science And Agriculture, 3. Ravindran, Babu, N., & Kandaswamy, S. (2007). Turmeric : The genus Curcuma (P. N. Ravindran, K. N. Babu, & K. Sivaraman (Eds.); 1 st Editi). CRC Press. https://doi.org/10.1201/9781420006322 Ravindran, Babu, N., & Kandaswamy, S. (2007). Turmeric : The genus Curcuma (P. N. Ravindran, K. N. Babu, & K. Sivaraman (Eds.); 1 st Editi). CRC Press. https://doi.org/10.1201/9781420006322 Ray, A., Mohanty, S., Jena, S., Sahoo, A., Acharya, L., Panda, P. C., Sial, P., Duraisamy, P., & Nayak, S. (2022). Drying methods affects physicochemical characteristics, essential oil yield and volatile composition of turmeric (Curcuma longa L.). Journal of Applied Research on Medicinal and Aromatic Plants, 26. https://doi.org/10.1016/J.JARMAP.2021.100357 Raza, A., Ali, M. A., Yusof, Y. A., Nasir, A., & Muneer, S. (2018). Effect of different drying treatments on concentration of curcumin in raw Curcuma longa L. Food Research 2, 600, 500–504. https://doi.org/https://doi.org/10.26656/fr.2017.2(6).109 Restrepo-Osorio, J., Nobile-Correa, D. P., Zuñiga, O., & Sánchez-Andica, R. A. (2020). Determination of nutritional value of turmeric flour and the antioxidant activity of Curcuma longa rhizome extracts from agroecological and conventional crops of Valle del Cauca-Colombia. Revista Colombiana de Química, 49(1), 26–32. https://doi.org/10.15446/rev.colomb.quim.v1n49.79334 Ríos-V, E., Duque-C., A. L., & León-R, D. F. (2009). Caracterización espectroscópica y cromatográfica de curcumina extraída de los rizomas de Cúrcuma (cúrcuma longa l.) Cultivada en el departamento del Quindío. Revista de Investigaciones Universidad Del Quindío, 19(1), 18–22. https://doi.org/10.33975/RIUQ.VOL19N1.769 Ríos-V, E., Duque-C., A. L., & León-R, D. F. (2009). Caracterización espectroscópica y cromatográfica de curcumina extraída de los rizomas de Cúrcuma (cúrcuma longa l.) Cultivada en el departamento del Quindío. Revista de Investigaciones Universidad Del Quindío, 19(1), 18–22. https://doi.org/10.33975/RIUQ.VOL19N1.769 Rizzello, C. G., Nionelli, L., Coda, R., Di Cagno, R., & Gobbetti, M. (2010). Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread. European Food Research and Technology, 230(4), 645–654. https://doi.org/10.1007/S00217-009-1204-Z/METRICS Roa, L. B. (2012). Evaluación de las propiedades bioactivas de mora (Rubus glaucus) y agraz (Vaccinium meridionale Swartz), en fresco y durante procesos de transformación. https://repositorio.unal.edu.co/handle/unal/11023 Rovina, K., Acung, L. A., Siddiquee, S., Akanda, J. H., & Shaarani, S. M. (2017). Extraction and Analytical Methods for Determination of Sunset Yellow (E110)—a Review. Food Analytical Methods, 10(3), 773–787. https://doi.org/10.1007/S12161-016-0645-9/METRICS Sachan, K., & Kapoor, V. P. (2007). Optimization of extraction and dyeing conditions for traditional turmeric dye. IJTK Vol.6(2) [April 2007], 6(2), 270–278. http://nopr.niscpr.res.in/handle/123456789/918 Salata, A., Moreno Ramón, H., Pandino, G., Najda, A., Saha, G., Baran Sharangi, A., Kumar Upadhyay, T., Ahmed Al-Keridis, L., Alshammari, N., Alabdallah, N. M., & Saeed, M. (2022). Dynamics of Drying Turmeric Rhizomes (Curcuma longa L.) with Respect to Its Moisture, Color, Texture and Quality. https://doi.org/10.3390/agronomy12061420 Salehi, B., Stojanović-Radić, Z., Matejić, J., Sharifi-Rad, M., Anil Kumar, N. V., Martins, N., & Sharifi-Rad, J. (2019). The therapeutic potential of curcumin: A review of clinical trials. European Journal of Medicinal Chemistry, 163, 527–545. https://doi.org/10.1016/J.EJMECH.2018.12.016 Sánchez-Camargo, A. del P., Ballesteros-Vivas, D., Buelvas-Puello, L. M., Martinez-Correa, H. A., Parada-Alfonso, F., Cifuentes, A., Ferreira, S. R. S., & Gutiérrez, L. F. (2021). Microwave-assisted extraction of phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-extracted mango peel as valorization strategy. LWT, 137, 110414. https://doi.org/10.1016/J.LWT.2020.110414 Sasikumar, B. (2012). Turmeric. Handbook of Herbs and Spices: Second Edition, 1, 526–546. https://doi.org/10.1533/9780857095671.526 Scherer, G. W. (1990). Theory of Drying. Journal of the American Ceramic Society, 73(1), 3–14. https://doi.org/10.1111/J.1151-2916.1990.TB05082.X Sepahpour, S., Selamat, J., Manap, M. Y. A., Khatib, A., & Razis, A. F. A. (2018). Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules 2018, Vol. 23, Page 402, 23(2), 402. https://doi.org/10.3390/MOLECULES23020402 Sharifi-Rad, J., Rayess, Y. El, Rizk, A. A., Sadaka, C., Zgheib, R., Zam, W., Sestito, S., Rapposelli, S., Neffe-Skocińska, K., Zielińska, D., Salehi, B., Setzer, W. N., Dosoky,N. S., Taheri, Y., El Beyrouthy, M., Martorell, M., Ostrander, E. A., Suleria, H. A. R., Cho, W. C., … Martins, N. (2020). Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications. Frontiers in Pharmacology, 11, 1021. https://doi.org/10.3389/FPHAR.2020.01021 Sharma, R., Gescher, A., & Steward, W. (2005). Curcumin: The story so far. European Journal of Cancer, 41(13), 1955–1968. https://doi.org/10.1016/J.EJCA.2005.05.009 Sharma, S., Dhalsamant, K., Tripathy, P. P., & Manepally, R. K. (2021). Quality analysis and drying characteristics of turmeric (Curcuma longa L.) dried by hot air and direct solar dryers. LWT, 138. https://doi.org/10.1016/J.LWT.2020.110687 Shelake, Dabhi, Nalawade, & Jadhav. (2017). Design and development of pin mill for size reduction of turmeric (Curcuma longa) rhizome. International Journal of Current Microbiology and Applied Sciences, 6(10), 2102–2107. https://www.academia.edu/download/55227853/Design_and_Development_of_Pin_Mill_for_Size_Reduction_of_Turmeric_rhizome.pdf Shelake, P. S., Dabhi, M. N., Sabat, M., & Rathod, P. J. (2019). Performance evaluation of developed low-temperature grinding mill. Journal of Food Process Engineering, 42(8). https://doi.org/10.1111/JFPE.13290 Siddiqui, N. A. (2015). Evaluation of thermo sensitivity of curcumin and quantification of ferulic acid and vanillin as degradation products by a validated HPTLC method. Pakistan Journal of Pharmaceutical Sciences, 28, 299–305. https://pubmed.ncbi.nlm.nih.gov/25631508/ Sigurdson, G. T., Tang, P., & Giusti, M. M. (2017). Natural Colorants: Food Colorants from Natural Sources. Https://Doi.Org/10.1146/Annurev-Food-030216-025923, 8, 261–280. https://doi.org/10.1146/ANNUREV-FOOD-030216-025923 Singh, G., Arora, S., & Kumar, S. (2010). Effect of mechanical drying air conditions on quality of turmeric powder. Journal of Food Science and Technology, 47(3), 347–350. https://doi.org/10.1007/S13197-010-0057-6/METRICS Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16(3). Sowbhagya, H. B., Smitha, S., Sampathu, S. R., Krishnamurthy, N., & Bhattacharya, S. (2005). Stability of water-soluble turmeric colourant in an extruded food product during storage. Journal of Food Engineering, 67(3), 367–371. https://doi.org/10.1016/J.JFOODENG.2004.05.003 Suresh, D., Manjunatha, H., & Srinivasan, K. (2007). Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum). Journal of Food Composition and Analysis, 20(3–4), 346–351. https://doi.org/10.1016/J.JFCA.2006.10.002 Tran, T. H., Nguyen, P. T. N., Pham, T. N., Nguyen, D. C., Dao, T. P., Nguyen, T. D., Nguyen, D. H., Vo, D. V. N., Le, X. T., Le, N. T. H., & Bach, L. G. (2019). Green technology to optimize the extraction process of turmeric (Curcuma longa L.) oils. IOP Conference Series: Materials Science and Engineering, 479(1), 012002. https://doi.org/10.1088/1757-899X/479/1/012002 Yang, Q. Q., Cheng, L. Z., Zhang, T., Yaron, S., Jiang, H. X., Sui, Z. Q., & Corke, H. (2020). Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa). Industrial Crops and Products, 152, 112561. https://doi.org/10.1016/J.INDCROP.2020.112561 Yewle, N., Swain, K. C., Mann, S., Ye wle, N., Swain, K., ep Mann, S., Chandrasekar, V., & gesh Kalnar, Y. (2019). Effect of polishing on chemical and engineering properties of yellow and black turmeric. Researchgate.Net. https://doi.org/10.21276/ap.2019.8.2.9 |
| dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| dc.rights.license.spa.fl_str_mv |
Atribución-NoComercial-SinDerivadas 4.0 Internacional |
| dc.rights.uri.spa.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.rights.accessrights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
Atribución-NoComercial-SinDerivadas 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ http://purl.org/coar/access_right/c_abf2 |
| eu_rights_str_mv |
openAccess |
| dc.format.extent.spa.fl_str_mv |
xv, 97 páginas |
| dc.format.mimetype.spa.fl_str_mv |
application/pdf |
| dc.coverage.city.spa.fl_str_mv |
Vichada |
| dc.coverage.country.spa.fl_str_mv |
Colombia |
| dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia |
| dc.publisher.program.spa.fl_str_mv |
Bogotá - 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 Bogotá |
| institution |
Universidad Nacional de Colombia |
| bitstream.url.fl_str_mv |
https://repositorio.unal.edu.co/bitstream/unal/85050/1/license.txt https://repositorio.unal.edu.co/bitstream/unal/85050/2/1002758895.2023.pdf https://repositorio.unal.edu.co/bitstream/unal/85050/3/1002758895.2023.pdf.jpg |
| bitstream.checksum.fl_str_mv |
eb34b1cf90b7e1103fc9dfd26be24b4a 4d6e47b7804c61ac3d6c685a7a9fa50b 1ea25bae42dcc0c83129738a578722db |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
| repository.name.fl_str_mv |
Repositorio Institucional Universidad Nacional de Colombia |
| repository.mail.fl_str_mv |
repositorio_nal@unal.edu.co |
| _version_ |
1806885995385192448 |
| 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_abf2Díaz Moreno, Amanda Consuelo3c57c41d8c04e27f27c677681040f60bMoreno Vaca, Fabian Nicolásc077942c43ab15733ed56fac76be378fBioalimentos2023-12-07T14:07:01Z2023-12-07T14:07:01Z2023-12-06https://repositorio.unal.edu.co/handle/unal/85050Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, diagramasLa cúrcuma es un importante colorante amarillo-naranja natural en la industria farmacéutica, cosmética y alimentaria, característica atribuida a una molécula denominada curcumina (CUR), la cual, aparte de conferir características pigmentarias, tiene un potencial funcional, debido a su actividad antioxidante, antiinflamatoria y antimicrobiana, derivada adicionalmente de otros componentes bioactivos como los curcuminoides, los compuestos polifenólicos y los terpenoides. En este trabajo se evaluaron los efectos de operaciones de adecuación, deshidratación y molienda sobre la calidad fisicoquímica y actividad biológica del polvo de cúrcuma, tomando rizomas frescos orgánicos provenientes del departamento de Vichada (Colombia), y aplicando distintas condiciones de proceso, variando tiempos de escaldado con vapor (0, 8, 15, y 30 min), y realizando el proceso de secado por aire caliente a temperaturas de 50, 60 y 70°C, posteriormente y luego de alcanzar humedades entre 9.93 ± 0.12 y 11.91 ± 1.07% las muestras fueron molidas a un tamaño de partícula malla 100 (0.149 mm). El contenido de curcumina y compuestos fenólicos fueron caracterizados por medio de métodos espectrofotométricos UV-VIS, encontrando variaciones entre 6.20 ± 0.83 - 7.40 ± 0.23% y 45.06 ± 4.94 - 54.81 ± 2.05 mg Eq. A.G/ g de muestra, respectivamente, según la combinación de las operaciones de procesamiento, así como una reducción de hasta del 31.86% en el contenido de curcumina como efecto del secado, una reducción del 34.31% luego de un proceso de horneo en una matriz de panificación y una disminución adicional del 4.6% luego de 12 días de almacenamiento en anaquel. (Texto tomado de la fuente)Turmeric is an important natural yellow-orange dye in the pharmaceutical, cosmetic and food industry, a characteristic attributed to a molecule called curcumin (CUR), which, apart from conferring pigmentary characteristics, has functional potential, due to its antioxidant, anti-inflammatory and antimicrobial activity, which are additionally derived from other bioactive components such as curcuminoids, polyphenolic compounds and terpenoids. In this work, the effects of pretreatments, dehydration and grinding operations on the physicochemical quality and biological activity of turmeric powder were evaluated, taking fresh organic rhizomes from the department of Vichada (Colombia), and applying different process conditions, varying blanching with steam (0, 8, 15, and 30 min), and carrying out the drying process by hot air at temperatures of 50, 60 and 70°C, later and after reaching humidity between 9.93 ± 0.12 and 11.91 ± 1.07% samples were ground to a particle size of 100 mesh (0.149 mm). The content of curcumin and phenolic compounds were characterized by UV-VIS spectrophotometric methods, finding variations between 6.20 ± 0.83 - 7.40 ± 0.23% and 45.06 ± 4.94 - 54.81 ± 2.05 mg Eq. A.G/ g of sample, respectively, depending on the combination of processing operations, as well as a reduction of up to 31.6% in curcumin content as an effect of drying, a reduction of 34.31% after a baking process in a baking matrix and an additional reduction of 4.6 after storing for 12 days.Facultad de Ciencias Agrarias - UNALMaestríaMagíster en Ciencia y Tecnología de AlimentosPara los ensayos se utilizó un diseño experimental factorial completamente al azar, comprendiendo dos factores (tiempo de escaldado y temperatura de secado) con cuatro niveles para el tiempo de escaldado (0, 8, 15 y 30 min) y tres niveles para temperatura de deshidratado (50, 60 y 70°C), resultando en doce experimentos, realizados por duplicadoAseguramiento y análisis de la calidad de alimentosPara los ensayos se utilizó un diseño experimental factorial completamente al azar, comprendiendo dos factores (tiempo de escaldado y temperatura de secado) con cuatro niveles para el tiempo de escaldado (0, 8, 15 y 30 min) y tres niveles para temperatura de deshidratado (50, 60 y 70°C), resultando en doce experimentos, realizados por duplicadoxv, 97 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasMedellín, ColombiaUniversidad Nacional de Colombia - Sede Bogotá630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silviculturaPlantas herbáceasAditivos para alimentosAditivos para alimentosHerbaceous plantsFood additivesCurcuma longaCapacidad antioxidanteCurcuminaColorante naturalComponentes bioactivosAntioxidant capacityCurcuminNatural colorantBioactive compoundEstudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante naturalStudy of the process conditions for dehydration of organic turmeric (Curcuma longa) produced in Vichada and its application as a natural colorantTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMVichadaColombiaRedColLaReferenciaAgrovocAbdulrashid, M., Muhammad, I., Alhassan, M., Adamu, J., Salisu, M., & Ngwen, A. (2019). Phytochemical screening and proximate analysis of root Curcuma longa Linn. European Journal of Pharmaceutical and Medicinal Research, 4.897(2394–3211), 138–141.Afzal, A., Oriqat, G., Akram Khan, M., Jose, J., & Afzal, M. (2013). Chemistry and Biochemistry of Terpenoids from Curcuma and Related Species. Http://Dx.Doi.Org/10.1080/22311866.2013.782757, 3(1), 1–55. https://doi.org/10.1080/22311866.2013.782757Ajenu, C. O., Imoisi, C., Emomighahwe, O. F., & Irede, L. E. (2021). Comparative evaluation of the proximate and micro-nutritional benefits of pawpaw, carrot, turmeric and coconut. Journal of Chemical Society of Nigeria, 46(5), 870–0878. https://doi.org/10.46602/JCSN.V46I5.668Akter, J., Hossain, M. A., Takara, K., Islam, M. Z., & Hou, D. X. (2019). Antioxidant activity of different species and varieties of turmeric (Curcuma spp): Isolation of active compounds. Comparative Biochemistry and Physiology Part - C: Toxicology and Pharmacology, 215, 9–17. https://doi.org/10.1016/J.CBPC.2018.09.002Ali, I., Haque, A., & Saleem, K. (2014). Separation and identification of curcuminoids in turmeric powder by HPLC using phenyl column. Analytical Methods, 6(8), 2526–2536. https://doi.org/10.1039/C3AY41987HAnne, P. (2004). Post-harvest technologies | Inpho | Food and Agriculture Organization of the United Nations. In FAO. https://www.fao.org/in-action/inpho/crop-compendium/en/?page=5&ipp=7AOAC. (2012). Oficial Methods of Analysis of AOAC INTERNATIONAL (Dr. George W. & J. Latimer (eds.); 19th Editi). AOAC International.Arendt, E. K., Ryan, L. A. M., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiology, 24(2), 165–174. https://doi.org/10.1016/J.FM.2006.07.011Ashwinder, S., & Vasudeva, R. A. (2017). Development and validation of UV-spectrophotometric method for the estimation of curcumin in standardised polyherbal formulations. Jyoungpharm.Org, 491–495. https://doi.org/10.5530/jyp.2017.9.96Balasubramanian, S., Roselin, P., Singh, K. K., Zachariah, J., & Saxena, S. N. (2016). Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices. Https://Doi.Org/10.1080/10408398.2012.759901, 56(10), 1585–1607. https://doi.org/10.1080/10408398.2012.759901Bennamoun, L., & Li, J. (2018). Drying Process of Food: Fundamental Aspects and Mathematical Modeling. Natural and Artificial Flavoring Agents and Food Dyes, 29–82. https://doi.org/10.1016/B978-0-12-811518-3.00002-8Bezbaruah, B., Journal, M. H.-I. F. R., & 2014, undefined. (2014). Generalization of temperature and thickness effects in kinetic studies of turmeric (Curcuma longa) slices drying. Ifrj.Upm.Edu.My, 21(4), 1529–1532. http://www.ifrj.upm.edu.my/21 (04) 2014/37 IFRJ 21 (04) 2014 Bezbaruah 151.pdfBlasco, M., García-Pérez, J. V, Bon, J., Carreres, J. E., & Mulet, A. (2006). Effect of blanching and air flow rate on turmeric drying. Journals.Sagepub.Com, 12(4), 315–323. https://doi.org/10.1177/1082013206067352Bradley, R. L. (2010). Moisture and Total Solids Analysis. 85–104. https://doi.org/10.1007/978-1-4419-1478-1_6Braga, M. E. M., Leal, P. F., Carvalho, J. E., & Meireles, M. A. A. (2003). Comparison of Yield, Composition, and Antioxidant Activity of Turmeric (Curcuma longa L.) Extracts Obtained Using Various Techniques. Journal of Agricultural and Food Chemistry, 51(22), 6604–6611. https://doi.org/10.1021/JF0345550Brudzy´nska, P., Brudzy´nska, B., Sionkowska, A., & Grisel, M. (2021). materials Plant-Derived Colorants for Food, Cosmetic and Textile Industries: A Review. https://doi.org/10.3390/ma14133484Çetin-Babaoğlu, H., Arslan-Tontul, S., & Akın, N. (2020). Effect of immature wheat flour on nutritional and technological quality of sourdough bread. Journal of Cereal Science, 94, 103000. https://doi.org/10.1016/J.JCS.2020.103000Chanda, S. (2019). Phytochemical and Pharmacological Importance of Turmeric (Curcuma longa): A Review. Research & Reviews: A Journal of Pharmacology, 9(1).Charoenchai, L., Monton, C., Luprasong, C., & Kraisintu, K. (2020). Pretreatment study of turmeric rhizomes and optimization of drying methods using microwave oven and hot air oven to obtain high quality of turmeric powder. Journal of Current Science and Technology, 10(1), 49–57. https://doi.org/10.14456/JCST.2020.5Cheng, A. L., Hsu, C. H., Lin, J. K., Hsu, M. M., Ho, Y. F., Shen, T. S., Ko, J. Y., Lin, J. T., Lin, B. R., Ming-Shiang, W., H S Yu, S. H. J., Chen, G. S., Chen, T. M., Chen, C. A., Lai, M. K., Pu, Y. S., Pan, M. H., Wang, Y. J., Tsai, C. C., & Hsieh, C. Y. (2001). Phase I clinical trial of curcumin, a chemopreventive agent, in patients with high-risk or pre-malignant lesions. Anticancer Research, 21, Anticancer Res. https://pubmed.ncbi.nlm.nih.gov/11712783/Chinchkar, A. V., Singh, A., Singh, S. V., Acharya, A. M., & Kamble, M. G. (2022). Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review. Journal of Food Processing and Preservation, 46(10), e16495. https://doi.org/10.1111/JFPP.16495Choi, Y., Ban, I., Lee, H., Baik, M. Y., & Kim, W. (2019). Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of Curcuma longa L. (Turmeric). Antioxidants 2019, Vol. 8, Page 506, 8(11), 506. https://doi.org/10.3390/ANTIOX8110506Chumroenphat, T., Somboonwatthanakul, I., Saensouk, S., & Siriamornpun, S. (2021). Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chemistry, 339. https://doi.org/10.1016/J.FOODCHEM.2020.128121Clayton Da Silva, A., Dayane, P., Santos, F., Thais, J., Silva, P., Leimann, F. V., Bracht, L., & Hess Gonçalves, O. (2017). Impact of curcumin nanoformulation on its antimicrobial activity. https://doi.org/10.1016/j.tifs.2017.12.004CODEX ALIMENTARIUS. (2016). Proposed draft code of practice for the prevention and reduction of mycotoxin contamination in spices. 18.Cortez, M. V., Perovic, N. R., Soria, E. A., & Defagó, M. D. (2020). Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.). Brazilian Journal of Food Technology, 23, e2019205. https://doi.org/10.1590/1981-6723.20519Crowley, P., Schober, T. J., Clarke, C. I., & Arendt, E. K. (2002). The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology, 214(6), 489–496. https://doi.org/10.1007/S00217-002-0500-7/METRICSDamant, A. P. (2011). Food colourants. Handbook of Textile and Industrial Dyeing, 252–305. https://doi.org/10.1533/9780857094919.2.252Das, A., & Sharangi, A. B. (2018). Post harvest technology and value addition of spices. Indian Spices: The Legacy, Production and Processing of India’s Treasured Export, 249–276. https://doi.org/10.1007/978-3-319-75016-3_9/COVERde Oliveira Filho, J. G., de Almeida, M. J., Sousa, T. L., dos Santos, D. C., & Egea, M. B. (2021). Bioactive Compounds of Turmeric (Curcuma longa L.). Reference Series in Phytochemistry, 297–318. https://doi.org/10.1007/978-3-030-57415-4_37/COVERDelgado-Vargas, F., & Paredes-Lopez, O. (2002). Natural colorants for food and nutraceutical uses. CRC PRESS. https://books.google.com.co/books?hl=es&lr=&id=zXLLBQAAQBAJ&oi=fnd&pg=PP8&dq=food+natural+colorants&ots=qCQOoNMEY0&sig=OYqY3nrVArq7OKn8AafPDO85M_sDoymaz, I., & Smail, O. (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89(1), 31–38. https://doi.org/10.1016/J.FBP.2010.03.006Ettannil, J., & Zachariah, T. J. (2016). Processing of turmeric (Curcuma longa) by different curing methods and its effect on quality. Indian Journal of Agricultural Sciences. https://www.researchgate.net/publication/303790256_Processing_of_turmeric_Curcuma_longa_by_different_curing_methods_and_its_effect_on_qualityFuloria, S., Mehta, J., Chandel, A., Sekar, M., Rani, N. N. I. M., Begum, M. Y., Subramaniyan, V., Chidambaram, K., Thangavelu, L., Nordin, R., Wu, Y. S., Sathasivam, K. V., Lum, P. T., Meenakshi, D. U., Kumarasamy, V., Azad, A. K., & Fuloria, N. K. (2022). A Comprehensive Review on the Therapeutic Potential of Curcuma longa Linn. in Relation to its Major Active Constituent Curcumin. Frontiers in Pharmacology, 13, 820806. https://doi.org/10.3389/FPHAR.2022.820806Gan, H., Charters, E., Driscoll, R., Srzednicki, G., Srilaong, V., Buanong, M., Wongs-Aree, C., Kanlayanarat, S., & Archbold, D. D. (2016). Effects of drying and blanching on the retention of bioactive compounds in ginger and turmeric. Horticulturae. Mdpi.Com, 3–13. https://doi.org/10.3390/horticulturae3010013Ghiamati Yazdi, F., Soleimanian-Zad, S., van den Worm, E., & Folkerts, G. (2019). Turmeric Extract: Potential Use as a Prebiotic and Anti-Inflammatory Compound? Plant Foods for Human Nutrition, 74(3), 293–299. https://doi.org/10.1007/S11130-019-00733-XGiménez, P. J., Fernández-López, J. A., Angosto, J. M., & Obón, J. M. (2015). Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods. Plant Foods for Human Nutrition, 70(4), 380–387. https://doi.org/10.1007/S11130-015-0499-0/METRICSGreen, C. E., Hibbert, S. L., Bailey-Shaw, Y. A., Williams, L. A. D., Mitchell, S., & Garraway, E. (2008). Extraction, processing, and storage effects on curcuminoids and oleoresin yields from Curcuma longa L. grown in Jamaica. Journal of Agricultural and Food Chemistry, 56(10), 3664–3670. https://doi.org/10.1021/JF073105VGuclu, G., Kelebek, H., & Selli, S. (2021). Antioxidant activity in olive oils. Olives and Olive Oil in Health and Disease Prevention, 313–325. https://doi.org/10.1016/B978-0-12-819528-4.00031-6Henry, V., Enemor, A., Ogbodo, U. C., Nworji, F., Ezeigwe, C., Obumneme Okpala, C., Chiamaka Iheonunekwu, G., & Enemor, V. H. A. (2020). Evaluation of the Nutritional Status and Phytomedicinal Properties of Dried Rhizomes of Turmeric (Curcuma longa). Journal of Biosciences and Medicines, 08(08), 163–179. https://doi.org/10.4236/JBM.2020.88015Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: A Review of Its’ Effects on Human Health. Foods. https://doi.org/10.3390/foods6100092Hirko, B., Abera, S., & Mitiku, H. (2020). Effect of Curing and Drying Methods on the Biochemical Quality of Turmeric (Curcuma longa L.) Rhizome Grown in South Western Ethiopia. Medicinal & Aromatic Plants, 9(5), 1–8. https://doi.org/10.35248/2167-0412.20.9.357Hoque, M. A., & Hossain, M. A. (2018). Design and development of a turmeric polisher. Journal of the Bangladesh Agricultural University, 16(2), 303–308. https://doi.org/10.3329/jbau.v16i2.37986Hung, P. Van, Maeda, T., Miyatake, K., & Morita, N. (2009). Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method. Food Research International, 42(1), 185–190. https://doi.org/10.1016/J.FOODRES.2008.10.005Ibáñez, M. D., & Blázquez, M. A. (2020). Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review. Plants 2021, Vol. 10, Page 44, 10(1), 44. https://doi.org/10.3390/PLANTS10010044Jayaprakasha, G. K., Jagan Mohan Rao, L., & Sakariah, K. K. (2005). Chemistry and biological activities of C. longa. Trends in Food Science and Technology, 16(12), 533–548. https://doi.org/10.1016/J.TIFS.2005.08.006Jeevarathinam, G., Pandiselvam, R., Pandiarajan, T., Preetha, P., Balakrishnan, M., Thirupathi, V., & Kothakota, A. (2021). Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters. LWT, 144, 111258. https://doi.org/10.1016/J.LWT.2021.111258Jin, W., Mujumdar, A. S., Zhang, M., & Shi, W. (2017). Novel Drying Techniques for Spices and Herbs: a Review. Food Engineering Reviews 2017 10:1, 10(1), 34–45. https://doi.org/10.1007/S12393-017-9165-7Joshi, P., Joshi, S., Semwal, D. K., Bisht, A., Sharma, S., & Dwivedi, J. (2021). Chemical composition, antioxidative and antimicrobial activities of turmeric spent oleoresin. Industrial Crops and Products, 162, 113278. https://doi.org/10.1016/J.INDCROP.2021.113278Kabak, B., & Dobson, A. D. W. (2016). Mycotoxins in spices and herbs–An update. Https://Doi.Org/10.1080/10408398.2013.772891, 57(1), 18–34. https://doi.org/10.1080/10408398.2013.772891Kandarkar, S., Sawant, S., Ingle, A., Deshpande, S., & Maru, G. (1998). Subchronic oral hepatotoxicity of turmeric in mice histopathological and ultrastructural studies. Toxicology Letters, 95(3), 183–193. https://doi.org/10.1016/S0378-4274(98)00035-6Kang, S.-K. (2007). Changes in Organic acid, Mineral, Color, Curcumin and Bitter Substance of Curcuma longa L. and Curcuma atomatica Salib According to Picking Time -Korean Journal of Food Preservation | Korea Science. Korean Journal of Food Preservation (한국식품저장유통학회지), 14(6). https://koreascience.kr/article/JAKO200703534443427.pageKhurana, A., & Ho, C.-T. (2006). High Performance Liquid Chromatographic Analysis of Curcuminoids and Their Photo-oxidative Decomposition Compounds in Curcuma Longa L. Https://Doi.Org/10.1080/01483918808067200, 11(11), 2295–2304. https://doi.org/10.1080/01483918808067200Kocaadam, B., & Şanlier, N. (2017). Curcumin, an active component of turmeric (Curcuma longa), and its effects on health. Https://Doi.Org/10.1080/10408398.2015.1077195, 57(13), 2889–2895. https://doi.org/10.1080/10408398.2015.1077195Komonsing, N., Khuwijitjaru, P., Nagle, M., Müller, J., & Mahayothee, B. (2022). Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering, 317. https://doi.org/10.1016/J.JFOODENG.2021.110695Komonsing, N., Reyer, S., Khuwijitjaru, P., Mahayothee, B., & Müller, J. (2022). Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials. Foods, 11(5). https://doi.org/10.3390/FOODS11050696Korese, J. K., & Nyame, Y. (2023). Effect of different pretreatments and drying methods on the drying kinetics and quality of turmeric (Curcuma longa) rhizomes. Ghana Journal of Science, Technology and Development, 8(2), 71–87. https://www.ajol.info/index.php/gjstd/article/view/239586Las Gaviotas - Google Maps. (n.d.). Retrieved June 5, 2022, from https://www.google.com/maps/place/Las+Gaviotas,+Cumaribo,+Vichada/@4.5681149,-72.0102578,8z/data=!4m5!3m4!1s0x8e12c698f6f76485:0x20eb26c8e4866a8c!8m2!3d4.568115!4d-70.898407Lestari, M. L. A. D., & Indrayanto, G. (2014). Curcumin. Profiles of Drug Substances, Excipients and Related Methodology, 39, 113–204. https://doi.org/10.1016/B978-0-12-800173-8.00003-9Li, S. (2011). Chemical Composition and Product Quality Control of Turmeric (Curcuma longa L.). Pharmaceutical Crops, 5(1), 28–54. https://doi.org/10.2174/2210290601102010028Lim, H. S., Park, S. H., Ghafoor, K., Hwang, S. Y., & Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry, 124(4), 1577–1582. https://doi.org/10.1016/J.FOODCHEM.2010.08.016Llano, S. M., Gómez, A. M., & Duarte-Correa, Y. (2022). Effect of Drying Methods and Processing Conditions on the Quality of Curcuma longa Powder. Processes 2022, Vol. 10, Page 702, 10(4), 702. https://doi.org/10.3390/PR10040702Luzardo-Ocampo, I., Ramírez-Jiménez, A. K., Yañez, J., Mojica, L., & Luna-Vital, D. A. (2021). Technological Applications of Natural Colorants in Food Systems: A Review. Foods 2021, Vol. 10, Page 634, 10(3), 634. https://doi.org/10.3390/FOODS10030634Madhusankha, G., Thilakarathna, R. ., Liyanage, T. D., & Navaratne, S. B. (2018). Analysis of curcumin content in Sri Lankan and Indian turmeric rhizomes and investigating its impact on the colour. International Journal of Food Sciences and Nutrition, 3, 03–05.Mæhre, H. K., Dalheim, L., Edvinsen, G. K., Elvevoll, E. O., & Jensen, I. J. (2018). Protein Determination—Method Matters. Foods 2018, Vol. 7, Page 5, 7(1), 5. https://doi.org/10.3390/FOODS7010005Maizura, M., Aminah, A., & Wan, A. (2011). Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. International Food Research Journal, 18, 529–534.Mapa de Colombia, Departamentos y el mapa mudo para colorear. (n.d.). Retrieved June 5, 2022, from https://gooova.com/es/mapa-de-colombia/Memarzia, A., Khazdair, M. R., Behrouz, S., Gholamnezhad, Z., Jafarnezhad, M., Saadat, S., & Boskabady, M. H. (2021). Experimental and clinical reports on anti-inflammatory, antioxidant, and immunomodulatory effects of Curcuma longa and curcumin, an updated and comprehensive review. BioFactors, 47(3), 311–350. https://doi.org/10.1002/BIOF.1716Meng, F.-C., Zhou, Y.-Q., Ren, D., Wang, R., Wang, C., Lin, L.-G., Zhang, X.-Q., Ye, W.-C., & Zhang, Q.-W. (2018). Turmeric: A Review of Its Chemical Composition, Quality Control, Bioactivity, and Pharmaceutical Application. Natural and Artificial Flavoring Agents and Food Dyes, 299–350. https://doi.org/10.1016/B978-0-12-811518-3.00010-7Resolución 10593, 13 (1985).Monton, C., Luprasong, C., & Charoenchai, L. (2019). Convection combined microwave drying affect quality of volatile oil compositions and quantity of curcuminoids of turmeric raw material. Revista Brasileira de Farmacognosia, 29(4), 434–440. https://doi.org/10.1016/J.BJP.2019.04.006Morris, V. J. (1990). Starch gelation and retrogradation. Trends in Food Science & Technology, 1(C), 2–6. https://doi.org/10.1016/0924-2244(90)90002-GNair, K. P. (2019). The Agronomy of Turmeric. Turmeric (Curcuma Longa L.) and Ginger (Zingiber Officinale Rosc.) - World’s Invaluable Medicinal Spices, 85–103. https://doi.org/10.1007/978-3-030-29189-1_6Nandiyanto, A. B. D., Wiryani, A. S., Rusli, A., Purnamasari, A., Abdullah, A. G., Ana, Widiaty, I., & Hurriyati, R. (2017). Extraction of Curcumin Pigment from Indonesian Local Turmeric with Its Infrared Spectra and Thermal Decomposition Properties. IOP Conference Series: Materials Science and Engineering, 180(1), 012136. https://doi.org/10.1088/1757-899X/180/1/012136National Toxicology Program. (1993). NTP Toxicology and Carcinogenesis Studies of Turmeric Oleoresin (CAS No. 8024-37-1) (Major Component 79%-85% Curcumin, CAS No. 458-37-7) in F344/N Rats and B6C3F1 Mice (Feed Studies). National Toxicology Program Technical Report Series, 427, 1–275. https://pubmed.ncbi.nlm.nih.gov/12616304/Nguyen Thi, K. O., Do, H. G., Duong, N. T., Nguyen, T. D., & Nguyen, Q. T. (2021). Geographical Discrimination of Curcuma longa L. in Vietnam Based on LC-HRMS Metabolomics: Https://Doi.Org/10.1177/1934578X211045479, 16(10). https://doi.org/10.1177/1934578X211045479Nisar, T., Iqbal, M., Raza, A., Safdar, M., Iftikhar, F., & Waheed, M. (2015). Estimation of total phenolics and free radical scavenging of turmeric (Curcuma longa). Researchgate.Net, 15(7), 1272–1277. https://doi.org/10.5829/idosi.aejaes.2015.15.7.9527Ntrallou, K., Gika, H., & Tsochatzis, E. (2020). Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices. Foods 2020, Vol. 9, Page 58, 9(1), 58. https://doi.org/10.3390/FOODS9010058Oke, E. O., Okolo, B. I., Nwosu-obieogu, K., Osoh, K. O., & Udeh, C. J. (2020). OPTIMIZING PROXIMATE COMPOSITION OF DRIED TURMERIC RHIZOME IN A TRAY DRYER USING RESPONSE SURFACE TECHNIQUE. Annals.Fih.Upt.Ro. http://annals.fih.upt.ro/pdf-full/2020/ANNALS-2020-3-14.pdfPal, K., Chowdhury, S., Dutta, S. K., Chakraborty, S., Chakraborty, M., Pandit, G. K., Dutta, S., Paul, P. K., Choudhury, A., Majumder, B., Sahana, N., & Mandal, S. (2020). Analysis of rhizome colour content, bioactive compound profiling and ex-situ conservation of turmeric genotypes (Curcuma longa L.) from sub-Himalayan terai region of India. Industrial Crops and Products, 150. https://doi.org/10.1016/J.INDCROP.2020.112401Perez, M. B., Da Peña Hamparsomian, M. J., Gonzalez, R. E., Denoya, G. I., Dominguez, D. L. E., Barboza, K., Iorizzo, M., Simon, P. W., Vaudagna, S. R., & Cavagnaro, P. F. (2022). Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants. Food Chemistry, 387, 132893. https://doi.org/10.1016/J.FOODCHEM.2022.132893Powar, R., Patil, S., of, P. B.-I. J., & 2015, undefined. (2015). Comparative evaluation of different types of turmeric polisher. Researchgate.Net. https://doi.org/10.15740/HAS/IJAE/8.1/127-131Prusinowska, R., Technologie, K. S.-N. I. i, & 2015, U. (2015). Losses of essential oils and antioxidants during the drying of herbs and spices. A review. Bibliotekanauki.Pl. https://bibliotekanauki.pl/articles/5330.pdfRacz, L. Z., Racz, C. P., Pop, L. C., Tomoaia, G., Mocanu, A., Barbu, I., Sárközi, M., Roman, I., Avram, A., Tomoaia-Cotisel, M., & Toma, V. A. (2022). Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin. Molecules (Basel, Switzerland), 27(20). https://doi.org/10.3390/MOLECULES27206854Rahman, S. (2007). Handbook of food preservation. (2nd ed.). CRC Press.Ramesh, M., & Muthuraman, A. (2018). Flavoring and Coloring Agents: Health Risks and Potential Problems. Natural and Artificial Flavoring Agents and Food Dyes, 1–28. https://doi.org/10.1016/B978-0-12-811518-3.00001-6Ravi, R., Naidu, M., & Prakash, J. (2016). Influence of blanching and drying methods on the... - Google Académico. International Journal of Applied and Pure Science And Agriculture, 3.Ravindran, Babu, N., & Kandaswamy, S. (2007). Turmeric : The genus Curcuma (P. N. Ravindran, K. N. Babu, & K. Sivaraman (Eds.); 1 st Editi). CRC Press. https://doi.org/10.1201/9781420006322Ravindran, Babu, N., & Kandaswamy, S. (2007). Turmeric : The genus Curcuma (P. N. Ravindran, K. N. Babu, & K. Sivaraman (Eds.); 1 st Editi). CRC Press. https://doi.org/10.1201/9781420006322Ray, A., Mohanty, S., Jena, S., Sahoo, A., Acharya, L., Panda, P. C., Sial, P., Duraisamy, P., & Nayak, S. (2022). Drying methods affects physicochemical characteristics, essential oil yield and volatile composition of turmeric (Curcuma longa L.). Journal of Applied Research on Medicinal and Aromatic Plants, 26. https://doi.org/10.1016/J.JARMAP.2021.100357Raza, A., Ali, M. A., Yusof, Y. A., Nasir, A., & Muneer, S. (2018). Effect of different drying treatments on concentration of curcumin in raw Curcuma longa L. Food Research 2, 600, 500–504. https://doi.org/https://doi.org/10.26656/fr.2017.2(6).109Restrepo-Osorio, J., Nobile-Correa, D. P., Zuñiga, O., & Sánchez-Andica, R. A. (2020). Determination of nutritional value of turmeric flour and the antioxidant activity of Curcuma longa rhizome extracts from agroecological and conventional crops of Valle del Cauca-Colombia. Revista Colombiana de Química, 49(1), 26–32. https://doi.org/10.15446/rev.colomb.quim.v1n49.79334Ríos-V, E., Duque-C., A. L., & León-R, D. F. (2009). Caracterización espectroscópica y cromatográfica de curcumina extraída de los rizomas de Cúrcuma (cúrcuma longa l.) Cultivada en el departamento del Quindío. Revista de Investigaciones Universidad Del Quindío, 19(1), 18–22. https://doi.org/10.33975/RIUQ.VOL19N1.769Ríos-V, E., Duque-C., A. L., & León-R, D. F. (2009). Caracterización espectroscópica y cromatográfica de curcumina extraída de los rizomas de Cúrcuma (cúrcuma longa l.) Cultivada en el departamento del Quindío. Revista de Investigaciones Universidad Del Quindío, 19(1), 18–22. https://doi.org/10.33975/RIUQ.VOL19N1.769Rizzello, C. G., Nionelli, L., Coda, R., Di Cagno, R., & Gobbetti, M. (2010). Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread. European Food Research and Technology, 230(4), 645–654. https://doi.org/10.1007/S00217-009-1204-Z/METRICSRoa, L. B. (2012). Evaluación de las propiedades bioactivas de mora (Rubus glaucus) y agraz (Vaccinium meridionale Swartz), en fresco y durante procesos de transformación. https://repositorio.unal.edu.co/handle/unal/11023Rovina, K., Acung, L. A., Siddiquee, S., Akanda, J. H., & Shaarani, S. M. (2017). Extraction and Analytical Methods for Determination of Sunset Yellow (E110)—a Review. Food Analytical Methods, 10(3), 773–787. https://doi.org/10.1007/S12161-016-0645-9/METRICSSachan, K., & Kapoor, V. P. (2007). Optimization of extraction and dyeing conditions for traditional turmeric dye. IJTK Vol.6(2) [April 2007], 6(2), 270–278. http://nopr.niscpr.res.in/handle/123456789/918Salata, A., Moreno Ramón, H., Pandino, G., Najda, A., Saha, G., Baran Sharangi, A., Kumar Upadhyay, T., Ahmed Al-Keridis, L., Alshammari, N., Alabdallah, N. M., & Saeed, M. (2022). Dynamics of Drying Turmeric Rhizomes (Curcuma longa L.) with Respect to Its Moisture, Color, Texture and Quality. https://doi.org/10.3390/agronomy12061420Salehi, B., Stojanović-Radić, Z., Matejić, J., Sharifi-Rad, M., Anil Kumar, N. V., Martins, N., & Sharifi-Rad, J. (2019). The therapeutic potential of curcumin: A review of clinical trials. European Journal of Medicinal Chemistry, 163, 527–545. https://doi.org/10.1016/J.EJMECH.2018.12.016Sánchez-Camargo, A. del P., Ballesteros-Vivas, D., Buelvas-Puello, L. M., Martinez-Correa, H. A., Parada-Alfonso, F., Cifuentes, A., Ferreira, S. R. S., & Gutiérrez, L. F. (2021). Microwave-assisted extraction of phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-extracted mango peel as valorization strategy. LWT, 137, 110414. https://doi.org/10.1016/J.LWT.2020.110414Sasikumar, B. (2012). Turmeric. Handbook of Herbs and Spices: Second Edition, 1, 526–546. https://doi.org/10.1533/9780857095671.526Scherer, G. W. (1990). Theory of Drying. Journal of the American Ceramic Society, 73(1), 3–14. https://doi.org/10.1111/J.1151-2916.1990.TB05082.XSepahpour, S., Selamat, J., Manap, M. Y. A., Khatib, A., & Razis, A. F. A. (2018). Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules 2018, Vol. 23, Page 402, 23(2), 402. https://doi.org/10.3390/MOLECULES23020402Sharifi-Rad, J., Rayess, Y. El, Rizk, A. A., Sadaka, C., Zgheib, R., Zam, W., Sestito, S., Rapposelli, S., Neffe-Skocińska, K., Zielińska, D., Salehi, B., Setzer, W. N., Dosoky,N. S., Taheri, Y., El Beyrouthy, M., Martorell, M., Ostrander, E. A., Suleria, H. A. R., Cho, W. C., … Martins, N. (2020). Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications. Frontiers in Pharmacology, 11, 1021. https://doi.org/10.3389/FPHAR.2020.01021Sharma, R., Gescher, A., & Steward, W. (2005). Curcumin: The story so far. European Journal of Cancer, 41(13), 1955–1968. https://doi.org/10.1016/J.EJCA.2005.05.009Sharma, S., Dhalsamant, K., Tripathy, P. P., & Manepally, R. K. (2021). Quality analysis and drying characteristics of turmeric (Curcuma longa L.) dried by hot air and direct solar dryers. LWT, 138. https://doi.org/10.1016/J.LWT.2020.110687Shelake, Dabhi, Nalawade, & Jadhav. (2017). Design and development of pin mill for size reduction of turmeric (Curcuma longa) rhizome. International Journal of Current Microbiology and Applied Sciences, 6(10), 2102–2107. https://www.academia.edu/download/55227853/Design_and_Development_of_Pin_Mill_for_Size_Reduction_of_Turmeric_rhizome.pdfShelake, P. S., Dabhi, M. N., Sabat, M., & Rathod, P. J. (2019). Performance evaluation of developed low-temperature grinding mill. Journal of Food Process Engineering, 42(8). https://doi.org/10.1111/JFPE.13290Siddiqui, N. A. (2015). Evaluation of thermo sensitivity of curcumin and quantification of ferulic acid and vanillin as degradation products by a validated HPTLC method. Pakistan Journal of Pharmaceutical Sciences, 28, 299–305. https://pubmed.ncbi.nlm.nih.gov/25631508/Sigurdson, G. T., Tang, P., & Giusti, M. M. (2017). Natural Colorants: Food Colorants from Natural Sources. Https://Doi.Org/10.1146/Annurev-Food-030216-025923, 8, 261–280. https://doi.org/10.1146/ANNUREV-FOOD-030216-025923Singh, G., Arora, S., & Kumar, S. (2010). Effect of mechanical drying air conditions on quality of turmeric powder. Journal of Food Science and Technology, 47(3), 347–350. https://doi.org/10.1007/S13197-010-0057-6/METRICSSingleton, V. L., & Rossi, J. A. (1965). Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16(3).Sowbhagya, H. B., Smitha, S., Sampathu, S. R., Krishnamurthy, N., & Bhattacharya, S. (2005). Stability of water-soluble turmeric colourant in an extruded food product during storage. Journal of Food Engineering, 67(3), 367–371. https://doi.org/10.1016/J.JFOODENG.2004.05.003Suresh, D., Manjunatha, H., & Srinivasan, K. (2007). Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum). Journal of Food Composition and Analysis, 20(3–4), 346–351. https://doi.org/10.1016/J.JFCA.2006.10.002Tran, T. H., Nguyen, P. T. N., Pham, T. N., Nguyen, D. C., Dao, T. P., Nguyen, T. D., Nguyen, D. H., Vo, D. V. N., Le, X. T., Le, N. T. H., & Bach, L. G. (2019). Green technology to optimize the extraction process of turmeric (Curcuma longa L.) oils. IOP Conference Series: Materials Science and Engineering, 479(1), 012002. https://doi.org/10.1088/1757-899X/479/1/012002Yang, Q. Q., Cheng, L. Z., Zhang, T., Yaron, S., Jiang, H. X., Sui, Z. Q., & Corke, H. (2020). Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa). Industrial Crops and Products, 152, 112561. https://doi.org/10.1016/J.INDCROP.2020.112561Yewle, N., Swain, K. C., Mann, S., Ye wle, N., Swain, K., ep Mann, S., Chandrasekar, V., & gesh Kalnar, Y. (2019). Effect of polishing on chemical and engineering properties of yellow and black turmeric. Researchgate.Net. https://doi.org/10.21276/ap.2019.8.2.9Fundación Centro Las GaviotasBibliotecariosEstudiantesGrupos comunitariosInvestigadoresMaestrosMedios de comunicaciónPadres y familiasPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/85050/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1002758895.2023.pdf1002758895.2023.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf2456820https://repositorio.unal.edu.co/bitstream/unal/85050/2/1002758895.2023.pdf4d6e47b7804c61ac3d6c685a7a9fa50bMD52THUMBNAIL1002758895.2023.pdf.jpg1002758895.2023.pdf.jpgGenerated Thumbnailimage/jpeg5686https://repositorio.unal.edu.co/bitstream/unal/85050/3/1002758895.2023.pdf.jpg1ea25bae42dcc0c83129738a578722dbMD53unal/85050oai:repositorio.unal.edu.co:unal/850502023-12-07 23:03:58.779Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.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 |