Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra

ilustraciones, fotografías

Autores:: Camargo Herrera, Angel David

Tipo de recurso:

Fecha de publicación:: 2022

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:

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network_acronym_str	UNACIONAL2
network_name_str	Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv	Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra
dc.title.translated.eng.fl_str_mv	Evaluation of a process for the elaboration of a dairy drink using a vegetable culture medium source of probiotics, antioxidants and fiber
title	Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra
spellingShingle	Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra 600 - Tecnología (Ciencias aplicadas) 630 - Agricultura y tecnologías relacionadas Leche como alimento Tecnología de alimentos Milk as food Bebidas lácteas funcionales Bacterias ácido-lácticas Compuestos bioactivos Matriz vegetal Fermentación láctica. Español Functional dairy foods Lactic acid bacteria Bioactive compounds Plant matrix Lactic acid fermentation
title_short	Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra
title_full	Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra
title_fullStr	Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra
title_full_unstemmed	Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra
title_sort	Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra
dc.creator.fl_str_mv	Camargo Herrera, Angel David
dc.contributor.advisor.none.fl_str_mv	Diaz Moreno, Amanda Consuelo
dc.contributor.author.none.fl_str_mv	Camargo Herrera, Angel David
dc.contributor.researchgroup.spa.fl_str_mv	Bioalimentos
dc.contributor.subjectmatterexpert.none.fl_str_mv	Bernal Castro Camila Andrea Gutiérrez Cortes Carolina
dc.contributor.orcid.spa.fl_str_mv	https://orcid.org/0000-0003-4063-887X
dc.contributor.cvlac.spa.fl_str_mv	Camargo Herrera, Angel David
dc.contributor.scopus.spa.fl_str_mv	Camargo Herrera, Angel David
dc.contributor.researchgate.spa.fl_str_mv	Camargo, Angel
dc.contributor.googlescholar.spa.fl_str_mv	Camargo Herrera, Angel David
dc.subject.ddc.spa.fl_str_mv	600 - Tecnología (Ciencias aplicadas) 630 - Agricultura y tecnologías relacionadas
topic	600 - Tecnología (Ciencias aplicadas) 630 - Agricultura y tecnologías relacionadas Leche como alimento Tecnología de alimentos Milk as food Bebidas lácteas funcionales Bacterias ácido-lácticas Compuestos bioactivos Matriz vegetal Fermentación láctica. Español Functional dairy foods Lactic acid bacteria Bioactive compounds Plant matrix Lactic acid fermentation
dc.subject.lemb.spa.fl_str_mv	Leche como alimento Tecnología de alimentos
dc.subject.lemb.eng.fl_str_mv	Milk as food
dc.subject.proposal.spa.fl_str_mv	Bebidas lácteas funcionales Bacterias ácido-lácticas Compuestos bioactivos Matriz vegetal Fermentación láctica. Español
dc.subject.proposal.eng.fl_str_mv	Functional dairy foods Lactic acid bacteria Bioactive compounds Plant matrix Lactic acid fermentation
description	ilustraciones, fotografías
publishDate	2022
dc.date.issued.none.fl_str_mv	2022
dc.date.accessioned.none.fl_str_mv	2023-02-21T17:01:54Z
dc.date.available.none.fl_str_mv	2023-02-21T17:01:54Z
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/83538
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/83538 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
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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
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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_abf2Diaz Moreno, Amanda Consuelo9a4b2923daba3652911330736468415eCamargo Herrera, Angel David29c6195445b7344a2a57e05258109b3aBioalimentosBernal Castro Camila AndreaGutiérrez Cortes Carolinahttps://orcid.org/0000-0003-4063-887XCamargo Herrera, Angel DavidCamargo Herrera, Angel DavidCamargo, AngelCamargo Herrera, Angel David2023-02-21T17:01:54Z2023-02-21T17:01:54Z2022https://repositorio.unal.edu.co/handle/unal/83538Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografíasDentro de las estrategias para el desarrollo de bebidas lácteas fermentadas con cualidades funcionales, se considera la inclusión de medios de cultivo vegetales fuente de antioxidantes y fibra inoculado con microorganismos probióticos comerciales. Esta condición, tiene una sinergia positiva en la viabilidad del probiótico a lo largo de su vida útil, incluso logrando una interacción entre fibras prebióticas y biomoléculas con actividad antioxidante y antimicrobiana propias de zanahoria y mango como matriz vegetal, productos con alto contenido natural de carotenoides provitamina A, compuestos fenólicos, micronutrientes y fibras solubles e insolubles. Acorde al consenso establecido por la Asociación Científica Internacional para el estudio de Probióticos y Prebióticos (ISAPP por sus siglas en inglés), un bioyogur se define como “una bebida láctea con potencial funcional debido a la inclusión de probióticos y/o diferentes compuestos fisiológicamente activos con propiedades beneficiosas para la salud del huésped”. El desarrollo de un producto de esta categoría, implica una selección de condiciones de proceso, que implican las siguientes etapas: • Selección del cultivo iniciador teniendo en cuenta la tasa de pos-acidificación y que presente una viscosidad media. • Evaluar las cinéticas de crecimiento y acidificación de cuatro cepas comerciales con potencial probiótico (Bifidobacterium lactis, Lactobacillus rhamnosus, Lactobacillus acidophilus y VEGE 092 un conglomerado de Pediococcus pentosaceus, Lactobacillus acidophilus y Lactobacilus paracasei) de la línea HOWARU de DANISCO-DUPONT ® utilizando leche descremada y caldo Man Rogosa Sharpe (MRS) para definir los parámetros cinéticos y seleccionar la cepa de trabajo. • Analizar los parámetros fisicoquímicos de la matriz vegetal (zanahoria y mango): pH, acidez titulable, sólidos solubles totales y un estimado de compuestos bioactivos: contenido de carotenoides totales, fenoles totales y fibra dietaria. • Evaluar el potencial prebiótico de tres fibras comerciales de la línea ORAFTI® (ORAFTI GR, ORAFTI GEL, ORAFTI P95) y una fuente de carbono alternativa (mielato de roble de Apis mellifera) utilizando la metodología de índice y actividad prebiótico. Definidas las condiciones anteriores, se evalúa el efecto de la inclusión de matriz vegetal (zanahoria y mango) en diferentes porcentajes (15, 20 y 25% p/v) y se determina la viabilidad de los microrganismos probióticos comerciales inoculados en la bebida láctea durante la fermentación, finalmente en este caso se seleccionó el porcentaje de inclusión de la matriz vegetal (20% de pulpa de zanahoria y del 3% de pulpa de mango como regulador de sabor). El seguimiento en cada etapa permite analizar el comportamiento del producto durante el proceso de fermentación y posteriormente durante almacenamiento refrigerado (4°C±1°C por 21 días), en esta etapa se determinó la viabilidad mediante recuento en placa por profundidad en agar MRS del cultivo probiótico y del cultivo iniciador, inoculados en la bebida láctea, también se evaluaron parámetros fisicoquímicos como pH, acidez titulable, sólidos solubles totales, textura, capacidad de retención de agua, color y el contenido de antioxidantes, fenoles totales, carotenoides totales y la actividad antimicrobiana. Para el día 21 del almacenamiento se obtuvo una densidad celular para el probiótico de 10,26 Log UFC/mL y para el cultivo iniciador de 8,66 Log UFC/mL al final del almacenamiento. Se encontraron cambios significativos (p<0,05) en la textura (34,16), capacidad de retención de agua (71%) y carotenoides totales (3,9692 µg caroteno/g muestra). (Texto tomado de la fuente)Within the strategies for developing fermented milk beverages with functional qualities, the inclusion of vegetable culture media sources of antioxidants and fiber inoculated with commercial probiotic microorganisms is considered. This condition has a positive synergy in the viability of the probiotic throughout its useful life, even achieving an interaction between prebiotic fibers and biomolecules with antioxidant and antimicrobial activity typical of carrot and mango as a vegetable matrix, products with a high natural content of carotenoids. Provitamin A, phenolic compounds, micronutrients, and soluble and insoluble fibers. According to the consensus established by the International Scientific Association for the Study of Probiotics and Prebiotics (ISAPP), a bioyogurt is defined as "a milk drink with functional potential due to the inclusion of probiotics and different physiologically active compounds with beneficial properties for the health of the host.” The development of a product in this category implies a selection of process conditions, which involve the following stages: • Selection of the starter culture, taking into account the rate of post-acidification and having a medium viscosity. • Evaluate the growth and acidification kinetics of four commercial strains with probiotic potential (Bifidobacterium lactis, Lactobacillus rhamnosus, Lactobacillus acidophilus, and VEGE 092, a conglomerate of Pediococcus pentosaceus, Lactobacillus acidophilus and Lactobacillus paracasei) of the DANISCO-DUPONT ® HOWARU line using milk. skimmed milk and Man Rogosa Sharpe (MRS) broth to define the kinetic parameters and select the working strain. • Analyze the physicochemical parameters of the vegetable matrix (carrot and mango): pH, titratable acidity, total soluble solids, and an estimate of bioactive compounds: the content of total carotenoids, total phenols, and dietary fiber. • Evaluate the prebiotic potential of three commercial fibers from the ORAFTI® line (ORAFTI GR, ORAFTI GEL, ORAFTI P95) and an alternative carbon source (Apis mellifera oak honeydew) using the prebiotic index and activity methodology. Once the previous conditions are defined, the effect of the inclusion of vegetable matrix (carrot and mango) in different percentages (15, 20, and 25% w/v) is evaluated, and the viability of the commercial probiotic microorganisms inoculated in the milk drink during fermentation, finally, in this case, the inclusion percentage of the vegetable matrix was selected (20% carrot pulp and 3% mango pulp as flavor regulator). Monitoring at each stage allows for analyzing the behavior of the product during the fermentation process and later during refrigerated storage (4°C±1°C for 21 days). At this stage, viability was determined by plate count by depth in MRS agar. of the probiotic culture and the starter culture, inoculated in the milk drink, physicochemical parameters were also evaluated, such as pH, titratable acidity, total soluble solids, texture, water retention capacity, color, and the content of antioxidants, total phenols, total carotenoids, and antimicrobial activity. For day 21 of storage, a cell density of 10.26 Log CFU/mL was obtained for the probiotic and for the starter culture of 8.66 Log CFU/mL at the end of storage. Significant changes (p<0.05) were found in texture (34.16), water retention capacity (71%), and total carotenoids (3.9692 µg carotene/g sample).Dirección de Investigación, Sede Bogotá–Universidad Nacional de ColombiaMaestríaMagíster en Ciencia y Tecnología de AlimentosAlimentos funcionalesxvi, 143 páginasapplication/pdfUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá600 - Tecnología (Ciencias aplicadas)630 - Agricultura y tecnologías relacionadasLeche como alimentoTecnología de alimentosMilk as foodBebidas lácteas funcionalesBacterias ácido-lácticasCompuestos bioactivosMatriz vegetalFermentación láctica. EspañolFunctional dairy foodsLactic acid bacteriaBioactive compoundsPlant matrixLactic acid fermentationEvaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibraEvaluation of a process for the elaboration of a dairy drink using a vegetable culture medium source of probiotics, antioxidants and fiberTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAbid, Y., Casillo, A., Gharsallah, H., Joulak, I., Lanzetta, R., Corsaro, M. M., Attia, H., & Azabou, S. (2018). Production and structural characterization of exopolysaccharides from newly isolated probiotic lactic acid bacteria. International Journal of Biological Macromolecules, 108, 719–728. https://doi.org/10.1016/j.ijbiomac.2017.10.155Ahmad, T., Cawood, M., Iqbal, Q., Ariño, A., Batool, A., Sabir Tariq, R. M., Azam, M., & Akhtar, S. (2019). 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Journal of Apicultural Research, 57(1), 145–152. https://doi.org/10.1080/00218839.2017.1339521Convocatoria nacional para el fomento de alianzas interdisciplinarias que articulen investigación, creación, extensión y formación en la Universidad Nacional de Colombia 2019-2021Dirección de Investigación, Sede Bogotá–Universidad Nacional de ColombiaEstudiantesGrupos comunitariosInvestigadoresMaestrosPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/83538/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1022398004.2022.pdf1022398004.2022.pdfTesis de Maestria en Ciencia y Tecnología de Alimentosapplication/pdf4999770https://repositorio.unal.edu.co/bitstream/unal/83538/2/1022398004.2022.pdf7ebba7ed8b11b503060a5fb54e7660d4MD52THUMBNAIL1022398004.2022.pdf.jpg1022398004.2022.pdf.jpgGenerated 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Evaluación de un proceso para elaboración de una bebida láctea utilizando un medio de cultivo vegetal fuente de probióticos, antioxidantes y fibra

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