Encapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomización
ilustraciones, graficas
- Autores:
-
Estupiñan Amaya, Mauren Rocio
- Tipo de recurso:
- Fecha de publicación:
- 2022
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/82200
- Palabra clave:
- 080 - Colecciones generales::086 - Colecciones generales en español y portugués
Liofilización
Bioencapsulación
Freeze drying
Bioencapsulation
Agraz
Antocianinas
Compuestos bioactivos
Colorantes
Jugos de fruta
Polifenoles
Wild blueberry
Anthocyanins
Bioactive compounds
Colorants
Fruit juices
Polyphenols
- Rights
- openAccess
- License
- Reconocimiento 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 |
Encapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomización |
| dc.title.translated.eng.fl_str_mv |
Andean Blueberry Juice Encapsulation in Microparticles of Maltodextrin and Gum Arabic by Freeze Drying and Spray Drying |
| title |
Encapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomización |
| spellingShingle |
Encapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomización 080 - Colecciones generales::086 - Colecciones generales en español y portugués Liofilización Bioencapsulación Freeze drying Bioencapsulation Agraz Antocianinas Compuestos bioactivos Colorantes Jugos de fruta Polifenoles Wild blueberry Anthocyanins Bioactive compounds Colorants Fruit juices Polyphenols |
| title_short |
Encapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomización |
| title_full |
Encapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomización |
| title_fullStr |
Encapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomización |
| title_full_unstemmed |
Encapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomización |
| title_sort |
Encapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomización |
| dc.creator.fl_str_mv |
Estupiñan Amaya, Mauren Rocio |
| dc.contributor.advisor.none.fl_str_mv |
López Córdoba, Alex Fernando Fuenmayor Bobadilla, Carlos Alberto |
| dc.contributor.author.none.fl_str_mv |
Estupiñan Amaya, Mauren Rocio |
| dc.subject.ddc.spa.fl_str_mv |
080 - Colecciones generales::086 - Colecciones generales en español y portugués |
| topic |
080 - Colecciones generales::086 - Colecciones generales en español y portugués Liofilización Bioencapsulación Freeze drying Bioencapsulation Agraz Antocianinas Compuestos bioactivos Colorantes Jugos de fruta Polifenoles Wild blueberry Anthocyanins Bioactive compounds Colorants Fruit juices Polyphenols |
| dc.subject.agrovoc.spa.fl_str_mv |
Liofilización Bioencapsulación |
| dc.subject.agrovoc.eng.fl_str_mv |
Freeze drying Bioencapsulation |
| dc.subject.proposal.spa.fl_str_mv |
Agraz Antocianinas Compuestos bioactivos Colorantes Jugos de fruta Polifenoles |
| dc.subject.proposal.eng.fl_str_mv |
Wild blueberry Anthocyanins Bioactive compounds Colorants Fruit juices Polyphenols |
| description |
ilustraciones, graficas |
| publishDate |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2022-08-30T17:13:41Z |
| dc.date.available.none.fl_str_mv |
2022-08-30T17:13:41Z |
| dc.date.issued.none.fl_str_mv |
2022-08-29 |
| 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/82200 |
| 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/82200 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.references.spa.fl_str_mv |
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Informacion Tecnologica, 26(2), 17–28. https://doi.org/10.4067/S0718-07642015000200004 |
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Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos |
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Instituto de Ciencia y Tecnología de Alimentos (ICTA) |
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Facultad de Ciencias Agrarias |
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Reconocimiento 4.0 InternacionalDerechos reservados al autor, 2022http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2López Córdoba, Alex Fernando054b96b71d4bcf6f93208231ff8cc98dFuenmayor Bobadilla, Carlos Alberto744ac643a2abaf4839cf342a0bc879a2Estupiñan Amaya, Mauren Rociod527f138f8658eb7805d854a8a64c5742022-08-30T17:13:41Z2022-08-30T17:13:41Z2022-08-29https://repositorio.unal.edu.co/handle/unal/82200Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, graficasEl agraz (Vaccinium meridionale Swartz) es un arbusto que crece de forma silvestre en los Andes Sudamericanos entre los 2300 y 3300 m.s.n.m. En Colombia, esta planta se encuentra principalmente en los departamentos de Antioquia, Cundinamarca y Boyacá. El fruto de agraz es considerado una fuente de compuestos bioactivos (ej. Antocianinas, flavonoides y ácidos fenólicos) capaces de reducir el riesgo de aparición de enfermedades crónicas. Sin embargo, estos compuestos presentan una baja estabilidad química, por lo que sus aplicaciones a nivel industrial son limitadas. En el presente trabajo se desarrollaron jugos de agraz en polvo mediante liofilización y secado por atomización, empleando maltodextrina (MD) y/o goma arábiga (GA) como agentes encapsulantes. Los polvos obtenidos se caracterizaron en términos de su actividad de agua, contenido de humedad, solubilidad en agua, color, fluidez, morfología, conformación química, contenido de polifenoles totales y de antocianinas monoméricas totales, actividad antioxidante (DPPH•) y eficiencia de encapsulación de compuestos bioactivos. En general, los polvos obtenidos mediante las dos tecnologías mostraron eficiencias de encapsulación de polifenoles superiores a 64% y de retención de antocianinas monoméricas totales mayores a 66%, baja actividad acuosa (<0.5), alta solubilidad en agua (>91%) y buena fluidez (ángulo de reposo <37º). En el caso de los polvos obtenidos a partir de mezclas de jugo de agraz con diferentes concentraciones de maltodextrina (20, 30, 40 y 50%), se observó que a medida que aumentaba la concentración de maltodextrina, el contenido de polifenoles totales, de antocianinas monoméricas totales y la actividad antioxidante disminuyeron significativamente, en cambio la eficiencia de encapsulación de polifenoles totales se incrementaba. En todos los casos se obtuvieron porcentajes de retención de compuestos fenólicos superiores al 70% y eficiencias de encapsulación de antocianinas superiores al 66%, siendo los polvos con 50% y 30% de maltodextrina, respectivamente, los que presentaron los porcentajes de retención más altos. Los polvos de jugo de agraz con goma arábiga y mezclas de maltodextrina y goma arábiga obtenidos mediante liofilización presentaron contenidos más bajos de polifenoles totales y de antocianinas monoméricas totales que los polvos de jugo de agraz con solo maltodextrina. La eficiencia de encapsulación de compuestos fenólicos fue superior para las muestras en las cuales se utilizaron los dos materiales encapsulantes por separado (~81%). Mientras que la eficiencia de encapsulación de antocianinas fue la más baja (71%) para la muestra en la cual se utilizó como material encapsulante la mezcla de maltodextrina y goma arábiga en iguales proporciones. Con respecto a los polvos de jugo de agraz obtenidos mediante secado por atomización, la muestra con maltodextrina y goma arábiga en iguales proporciones presentó los valores más altos de: contenido de polifenoles totales (5.7±0.09 mgEAG/g), actividad antioxidante (2.5±0.02 mgEAG/g) y eficiencia de encapsulación de polifenoles (87%). Mientras que la muestra que utilizó únicamente maltodextrina presentó el mayor contenido de antocianinas monoméricas totales (0.9±0.02 mgC3G/g) y la más alta eficiencia de encapsulación de antocianinas (96%). La utilización de polvos de jugo de agraz con maltodextrina y/o goma arábiga obtenidos mediante liofilización y secado por atomización como ingredientes de bebidas hidratantes, permitieron obtener productos en tonalidades rojizas e incrementaron el contenido de polifenoles y de antocianinas monoméricas totales de las mismas. Las bebidas con polvo de jugo de agraz liofilizado presentaron los mayores contenidos de polifenoles totales (~119 mgEAG/100 mL) y de actividad antioxidante (~57 mgEAG/100 mL). Finalmente, las bebidas con polvo de jugo agraz obtenido mediante secado por atomización mostraron los contenidos más altos de antocianinas monoméricas totales (~3 mgC3G/100 mL). (Texto tomado de la fuente)Andean blueberry (Vaccinium meridionale Swartz) is a wild shrub that grows in the Andean region of South America at 2300-3300 m above sea level (m.a.s.l). In Colombia, the shrub is mainly located in the regions of Antioquia, Cundinamarca, and Boyacá. The Andean blueberry fruit is considered a source of bioactive compounds (eg anthocyanins, flavonoids and phenolic acids) which have been capable for reducing chronic diseases risk. However, bioactive compounds have low chemical stability, so Andean blueberry industrial applications are limited. In the present work, Andean blueberry juice powders were developed, using freeze drying and spray drying techniques, with maltodextrin (MD) and / or gum Arabic (GA) as encapsulating agents. The powders obtained were characterized in terms of their water activity, moisture content, water solubility, color, flow properties, morphology, chemical conformation, polyphenols content, anthocyanins content, scavenging capacity (DPPH•) and bioactive compounds recovery. In general terms, the powders obtained by the two technologies showed polyphenols recovery higher than 64% and monomeric anthocyanins recovery higher than 66%, low water activity (<0.5), high solubility (> 91%) and good flow properties (angle of repose <37º). In the case of powders obtained from mixtures of Andean blueberry juice with different maltodextrin concentrations (20, 30, 40 and 50%) by freeze drying, increased maltodextrin content resulted in significantly decreased of total polyphenols, total anthocyanins content and scavenging capacity, however, the polyphenols recovery increased. In all cases, phenolic compounds showed recovery higher than 70% and anthocyanins showed recovery higher than 66%, with the highest recovery obtained in powders with 50% and 30% maltodextrin, respectively. The Andean blueberry juice powders with gum Arabic and maltodextrin/gum Arabic mixtures obtained by freeze drying had lower contents of total polyphenols and total anthocyanins than powders of Andean blueberry with only maltodextrin. The polyphenols recovery was highest for the samples in which the two encapsulating materials were used separately (~ 81%). While the anthocyanin recovery was lowest (71%) for the sample with maltodextrin/gum Arabic mixture in equal proportions. With respect to Andean blueberry juice powders obtained by spray drying, the sample with maltodextrin/gum Arabic mixture in equal proportions presented the highest values of total polyphenols content (5.7 ± 0.09 mgEAG/g), scavenging capacity (2.5 ± 0.02 mgEAG/g) and phenolics recovery (87%). While the sample that used only maltodextrin was the highest monomeric anthocyanins content (0.9 ± 0.02 mgC3G/g) and the highest anthocyanins recovery (96%). The use of Andean blueberry juice powders with maltodextrin and / or gum Arabic obtained by freeze drying and spray drying as drinks ingredients, allowed the obtention of beverages in reddish tones with increased polyphenols and monomeric anthocyanins contents. Drinks with freeze drying Andean blueberry juice powder had the highest polyphenol content (~ 119 mgEAG/100 mL) and scavenging capacity (~ 57 mgEAG/100 mL). Finally, the beverages with spray drying Andean blueberry juice powder showed the highest anthocyanins content (~ 3 mgC3G/100 mL).MaestríaMagíster en Ciencia y Tecnología de AlimentosProcesamiento de alimentosapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosInstituto de Ciencia y Tecnología de Alimentos (ICTA)Facultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá080 - Colecciones generales::086 - Colecciones generales en español y portuguésLiofilizaciónBioencapsulaciónFreeze dryingBioencapsulationAgrazAntocianinasCompuestos bioactivosColorantesJugos de frutaPolifenolesWild blueberryAnthocyaninsBioactive compoundsColorantsFruit juicesPolyphenolsEncapsulación de jugos de agraz en micropartículas de maltodextrina y goma arábiga mediante liofilización y secado por atomizaciónAndean Blueberry Juice Encapsulation in Microparticles of Maltodextrin and Gum Arabic by Freeze Drying and Spray DryingTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAbad-García, B., Garmón-Lobato, S., Sánchez-Ilárduya, M. 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Informacion Tecnologica, 26(2), 17–28. https://doi.org/10.4067/S0718-07642015000200004Desarrollo de ingredientes naturales nativos a base de agraz (Vaccinium meridionale Swartz) para aplicación en la industria alimentariaMincienciasGobernación de BoyacáPrograma Colombia BioEstudiantesInvestigadoresMaestrosPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.unal.edu.co/bitstream/unal/82200/1/license.txt8a4605be74aa9ea9d79846c1fba20a33MD51ORIGINAL46453296.2022.pdf46453296.2022.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf8919960https://repositorio.unal.edu.co/bitstream/unal/82200/2/46453296.2022.pdf9f512140b3d0b35739f5fb874cc0ee23MD52unal/82200oai:repositorio.unal.edu.co:unal/822002022-09-01 14:32:16.711Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.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 |