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
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UNACIONAL2 |
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Universidad Nacional de Colombia |
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| 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 |
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spa |
| language |
spa |
| dc.relation.indexed.spa.fl_str_mv |
RedCol LaReferencia Agrovoc |
| dc.relation.references.spa.fl_str_mv |
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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 |
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Universidad Nacional de Colombia |
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Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_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. 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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 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