Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja

Ilustraciones, tablas

Autores:: Tigreros, Jaime Andres

Tipo de recurso:

Fecha de publicación:: 2023

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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dc.title.spa.fl_str_mv	Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja
dc.title.translated.eng.fl_str_mv	Effect of microwave treatment on peroxidase enzyme, bioactive compounds and color in tamarillo (Solanum betaceum Cav.) red variety
title	Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja
spellingShingle	Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja 664 - Tecnología de alimentos Radiación electromagnética Electromagnetic radiation Microondas Microwave radiation Compuestos bioactivos Bioactive compounds Solanum betaceum Color de las frutas Fruit colour Peroxidasa Fitoquímicos Tamarillo DPPH Vitamina C Peroxidase Phytochemicals Tamarillo DPPH Vitamin C Vitamins B Vitaminas B
title_short	Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja
title_full	Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja
title_fullStr	Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja
title_full_unstemmed	Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja
title_sort	Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja
dc.creator.fl_str_mv	Tigreros, Jaime Andres
dc.contributor.advisor.none.fl_str_mv	Ordoñez Santos, Luis Eduardo Martínez Girón, Jader
dc.contributor.author.none.fl_str_mv	Tigreros, Jaime Andres
dc.contributor.researchgroup.spa.fl_str_mv	Grupo de Investigación en Procesos Agroindustriales (Gipa)
dc.contributor.orcid.spa.fl_str_mv	http://orcid.org/0000-0002-6883-7064
dc.subject.ddc.spa.fl_str_mv	664 - Tecnología de alimentos
topic	664 - Tecnología de alimentos Radiación electromagnética Electromagnetic radiation Microondas Microwave radiation Compuestos bioactivos Bioactive compounds Solanum betaceum Color de las frutas Fruit colour Peroxidasa Fitoquímicos Tamarillo DPPH Vitamina C Peroxidase Phytochemicals Tamarillo DPPH Vitamin C Vitamins B Vitaminas B
dc.subject.agrovoc.none.fl_str_mv	Radiación electromagnética Electromagnetic radiation Microondas Microwave radiation Compuestos bioactivos Bioactive compounds Solanum betaceum Color de las frutas Fruit colour
dc.subject.proposal.spa.fl_str_mv	Peroxidasa Fitoquímicos Tamarillo DPPH Vitamina C Peroxidase Phytochemicals Tamarillo DPPH Vitamin C Vitamins B
dc.subject.proposal.none.fl_str_mv	Vitaminas B
description	Ilustraciones, tablas
publishDate	2023
dc.date.issued.none.fl_str_mv	2023
dc.date.accessioned.none.fl_str_mv	2024-01-11T20:50:12Z
dc.date.available.none.fl_str_mv	2024-01-11T20:50:12Z
dc.type.spa.fl_str_mv	Trabajo de grado - Maestría
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/masterThesis
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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/85235
dc.identifier.instname.spa.fl_str_mv	Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
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url	https://repositorio.unal.edu.co/handle/unal/85235 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
dc.language.iso.spa.fl_str_mv	spa
language	spa
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Manual de manejo cosecha y poscosecha del tomate de árbol. Corpoica. Gliszczyńska-Świgło, A., Ciska, E., Pawlak-Lemańska, K., Chmielewski, J., Borkowski, T., & Tyrakowska, B. (2006). Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives and Contaminants, 23(11), 1088–1098. https://doi.org/10.1080/02652030600887594 Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97(4), 574–581. https://doi.org/10.1016/j.jfoodeng.2009.12.005 Hadidi, M., Ibarz, A., Conde, J., & Pagan, J. (2019). Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein. 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Food Chemistry, 117(1), 88–93. https://doi.org/10.1016/j.foodchem.2009.03.081 Instituto Colombiano Normas Técnicas (ICONTEC): NTC 4105: Frutas frescas. Tomate de árbol, Especificaciones. Bogotá (Colombia): 1997,15 p. Ismail, A., Marjan, Z. M., & Foong, C. W. (2004). Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87(4), 581–586. https://doi.org/10.1016/j.foodchem.2004.01.010 Jabbar, S., Abid, M., Hu, B., Wu, T., Muhammad, M., Lei, S., … Zeng, X. (2014). Quality of carrot juice as in fl uenced by blanching and sonication treatments. LWT - Food Science and Technology, 55(1), 16–21. https://doi.org/10.1016/j.lwt.2013.09.007 Kutlu, N., Pandiselvam, R., Saka, I., Kamiloglu, A., Sahni, P., & Kothakota, A. (2022). Impact of different microwave treatments on food texture. Journal of Texture Studies, 53(6), 709-736. https://doi.org/10.1111/jtxs.12635. Lee, F. (1958). The Blanching Process. Advances in Food Research, 8(C), 63–109. https://doi.org/10.1016/S0065-2628(08)60018-X Lisiewska, Jacek, S., Skoczen-Stupska, & Kmiecik, W. (2009). Content of amino acids and the quality of protein in Brussels sprouts , both raw and prepared for consumption. Interna t Ional Jo Urna l o f Refrigeration, 32, 272–278. https://doi.org/10.1016/j.ijrefrig.2008.05.011 Lisiewska, & Kmiecik. (1996). Effects of level of nitrogen fertilizer, processing conditions and period of storage of frozen broccoli and cauliflower on vitamin C retention. Food Chemistry, 57(2), 267–270. https://doi.org/10.1016/0308-8146(95)00218-9 MADR. (2018). Estadísticas del cultivo de tomate de árbol. Retrieved October 26, 2018, from http://www.agronet.gov.co/Documents/TOMATE DE ARBOL2016.pdf MADR, DNP, DANE, & ASOHOFRUCOL. (2004). I Censo nacional de 10 frutas agroindustriales y promisorias: resultados 2004. 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Sendtn. fruit maturation. Postharvest Biology and Technology, 35(3), 293-301. https://doi.org/10.1016/j.postharvbio.2004.09.006 OMS. (2016). Enfermedades No Transmisibles. Bogotá, Colombia. https://doi.org/http://www.who.int/nmh/countries/col_en.pdf?ua=1 Oszmiański, J., Wolniak, M., Wojdyło, A., & Wawer, I. (2008). Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity. Food Chemistry. https://doi.org/10.1016/j.foodchem.2007.10.003 Palma-Orozco, G., Sampedro, J. G., Ortiz-Moreno, A., & Nájera, H. (2012). In situ Inactivation of Polyphenol Oxidase in Mamey Fruit (Pouteria sapota) by Microwave Treatment. Journal of Food Science, 77(4), 359–365. https://doi.org/10.1111/j.1750-3841.2012.02632.x Phungamngoen, C., Chiewchan, N., & Devahastin, S. (2013). Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage. 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Tang (Ed.), The microwave processing of foods (primera ed, pp. 22–38). Washington: Woodhead Publishing Limited. Severini, C., Baiano, A., De Pilli, T., Carbone, B., & Derossi, A. (2005). Combined treatments of blanching and dehydration: study on potato cubes. Journal of Food Engineering, 68, 289–296. https://doi.org/10.1016/j.jfoodeng.2004.05.045 Stamatopoulos, K., Katsoyannos, E., Chatzilazarou, A., & Konteles, S. J. (2012). Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology. Food Chemistry, 133(2), 344–351. https://doi.org/10.1016/j.foodchem.2012.01.038 Tao, Y. M., Wang, S., Luo, H. L., & Yan, W. W. (2018). Peroxidase from jackfruit: Purification, characterization and thermal inactivation. International Journal of Biological Macromolecules, 114, 898–905. https://doi.org/10.1016/j.ijbiomac.2018.04.007 Tao, Y. M., Yao, L. Y., Qin, Q. Y., & Shen, W. (2013). Purification and characterization of polyphenol oxidase from jackfruit (Artocarpus heterophyllus) bulbs. Journal of Agricultural and Food Chemistry, 61(51), 12662–12669. https://doi.org/10.1021/jf403828e The High Level Panel of Experts on Food Security and Nutrition. (2017). Nutrition and food systems. Roma. Tomadoni, B., Cassani, L., Viacava, G., Del, M., Moreira, R., & Ponce, A. (2017). Effect of ultrasound and storage time on quality attributes of strawberry juice. Journal of Food Process Engineering, (November 2016), 1–8. https://doi.org/10.1111/jfpe.12533 Uddin, M. S., Hawlader, M. N. A., & Zhou, L. (2001). Drying Technology : An kinetics of ascorbic acid degradation in dried kiwifruits during storage. Drying Technology, 19(2)(2001), 437–446. https://doi.org/10.1081/DRT-100102916 Valdez, J. (2018). Rangos de conductividad eléctrica en semilla de tomate de árbol (Solanum betaceum Cav.) utilizando el equipo SAD 9000-S. Universidad Central del Ecuador. Verbeyst, L., Bogaerts, R., Van der Plancken, I., Hendrickx, M., & Van Loey, A. (2013). Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit. Food and Bioprocess Technology, 6(4), 1015–1023. https://doi.org/10.1007/s11947-012-0784-y Yadav, N., Saini, P., Kaur, D., Gupta, V. K., Kaundal, B., Kumar, R., & Mishra, P. (2023). Blanching Effect on Nutritionally Important Starch Fractions of Selected Processing Potato cultivars. Food Chemistry Advances, 100404. https://doi.org/10.1016/j.focha.2023.100404.
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dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
dc.publisher.program.spa.fl_str_mv	Palmira - Ingeniería y Administración - Maestría en Ingeniería Agroindustrial
dc.publisher.faculty.spa.fl_str_mv	Facultad de Ingeniería y Administración
dc.publisher.place.spa.fl_str_mv	Palmira, Valle del Cauca, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Palmira
institution	Universidad Nacional de Colombia
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spelling	Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Ordoñez Santos, Luis Eduardo5ded52dee702906861af13aac9f9fe3bMartínez Girón, Jader6e737b8a1c7b617fdaf4a5173dc1ae79Tigreros, Jaime Andres68d1a195b1a805d60ea2dd04d00e95fbGrupo de Investigación en Procesos Agroindustriales (Gipa)http://orcid.org/0000-0002-6883-70642024-01-11T20:50:12Z2024-01-11T20:50:12Z2023https://repositorio.unal.edu.co/handle/unal/85235Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/Ilustraciones, tablasEstablecer una relación apropiada entre la inactivación enzimática alcanzada mediante el proceso de escaldado y los impactos en nutrientes y las alteraciones en el color de los alimentos, resulta fundamental para preservar la calidad de los productos transformados. En el primer capítulo, el objetivo fue estudiar los efectos del escaldado a diferentes niveles de potencia de microondas (300, 600, 900 y 1200 W) por tiempos (15, 30, 45 y 60 segundos) sobre la inactivación de peroxidasa presente en este fruto. En comparación con el tratamiento control, el escaldado con microondas logró disminuir la actividad residual de peroxidasa por debajo del 10% en un tiempo de 45 segundos a una potencia de 900 W. Con esta información, en el segundo capítulo se evaluó el efecto de las condiciones de escaldado con microondas sobre los compuestos bioactivos, la actividad antioxidante y el color encontrando que el contenido de vitamina C, fenoles totales, carotenoides, actividad antioxidante, luminosidad, croma e índice de amarillamiento no mostraron diferencia significativa (p> 0,05) en comparación con el método convencional y el fresco. Por otro lado, vitaminas B1, B3, B5, B6, tonalidad y cambio de color, si presentaron diferencias significativas (p< 0,05). Basándose en estos hallazgos, es posible sugerir la utilización de energía de microondas como una alternativa al escaldado convencional, con el fin de inactivar la peroxidasa en un tiempo corto, conservar características nutricionales y de color en el tomate de árbol (Solanum betaceum Cav.) variedad roja. (Texto tomado de la fuente)Establishing an appropriate relationship between the enzymatic inactivation achieved through the blanching process and the impacts on nutrients and the alterations in the color of the food is essential to preserve the quality of the processed products. In the first chapter, the objective was to study the effects of blanching at different microwave power levels (300, 600, 900 and 1200 W) for times (15, 30, 45 and 60 seconds) on the inactivation of peroxidase present in this fruit. Compared with the control treatment, blanching with microwaves manages to reduce the residual activity of peroxidase below 10% in a time of 45 seconds at a power of 900 W. With this information, in the second chapter the effect of the microwave blanching conditions on bioactive compounds, antioxidant activity, and color, finding that the content of vitamin C, total phenols, carotenoids, antioxidant activity, lightness, chroma, and yellowing index did not show a significant difference (p> 0.05). compared to the conventional method and the fresh method. On the other hand, vitamins B1, B3, B5, B6, hue and color change did present significant differences (p< 0.05). Based on these findings, it is possible to suggest the use of microwave energy as an alternative option to conventional blanching, in order to inactivate peroxidase in a short time, preserving nutritional and color characteristics in this fruit.MaestríaMagíster en Ingeniería AgroindustrialLos frutos de tomate de árbol (Solanum betaceum Cav.) variedad roja, se obtuvieron de un mercado local de la ciudad de Palmira, Valle del Cauca, Colombia y fueron seleccionados teniendo en cuenta que estuvieran libres de daños mecánicos y microbiológicos y en estado de madurez de consumo, escogiendo solo los frutos en escala 5 y 6 acorde con la norma NTC 4105 (ICONTEC, 1997). El material colectado se llevó inmediatamente al laboratorio de Tecnología de frutas y hortalizas de la Universidad Nacional sede Palmira para su posterior análisis. Se realizó la metodología reportada por Ordoñez-Santos & Martínez-Girón (2019). Se lavaron los frutos con agua corriente, después se desinfectaron con hipoclorito de sodio a 100 ppm durante 10 min, se retiró el pedúnculo y el pericarpio, posteriormente se obtuvieron rodajas de 0.70 cm de espesor (altura) y 4.20 cm de diámetro, las cuales se sometieron a escaldado.Agroindustria de productos alimentariosIngeniería.Sede Palmiraxiv, 80 páginasapplication/pdfspaUniversidad Nacional de ColombiaPalmira - Ingeniería y Administración - Maestría en Ingeniería AgroindustrialFacultad de Ingeniería y AdministraciónPalmira, Valle del Cauca, ColombiaUniversidad Nacional de Colombia - Sede Palmira664 - Tecnología de alimentosRadiación electromagnéticaElectromagnetic radiationMicroondasMicrowave radiationCompuestos bioactivosBioactive compoundsSolanum betaceumColor de las frutasFruit colourPeroxidasaFitoquímicosTamarilloDPPHVitamina CPeroxidasePhytochemicalsTamarilloDPPHVitamin CVitamins BVitaminas BEfecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad rojaEffect of microwave treatment on peroxidase enzyme, bioactive compounds and color in tamarillo (Solanum betaceum Cav.) red varietyTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAgüero, M. 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Universidad Central del Ecuador.Verbeyst, L., Bogaerts, R., Van der Plancken, I., Hendrickx, M., & Van Loey, A. (2013). Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit. Food and Bioprocess Technology, 6(4), 1015–1023. https://doi.org/10.1007/s11947-012-0784-yYadav, N., Saini, P., Kaur, D., Gupta, V. K., Kaundal, B., Kumar, R., & Mishra, P. (2023). Blanching Effect on Nutritionally Important Starch Fractions of Selected Processing Potato cultivars. Food Chemistry Advances, 100404. https://doi.org/10.1016/j.focha.2023.100404.EstudiantesGrupos comunitariosInvestigadoresLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/85235/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1113619047.2023.pdf1113619047.2023.pdfTesis Maestría en Ingeniería Agroindustrialapplication/pdf891957https://repositorio.unal.edu.co/bitstream/unal/85235/2/1113619047.2023.pdf14532d32ceda26c4a60d8a533aa778a9MD52THUMBNAIL1113619047.2023.pdf.jpg1113619047.2023.pdf.jpgGenerated Thumbnailimage/jpeg5492https://repositorio.unal.edu.co/bitstream/unal/85235/3/1113619047.2023.pdf.jpg6fbed2cfd6e94f54b5f77e4df03888dbMD53unal/85235oai:repositorio.unal.edu.co:unal/852352024-08-19 23:11:32.671Repositorio Institucional Universidad Nacional de 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Efecto del tratamiento con microondas sobre la enzima peroxidasa, los compuestos bioactivos y el color en tomate de árbol (Solanum betaceum Cav.) variedad roja

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