Valorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcional
El café es una de las bebidas más populares alrededor del mundo, el cual ofrece propiedades funcionales para la salud de los consumidores. Sin embargo, los beneficios del café no solamente pueden ser encontrados en la bebida. Los subproductos de su procesamiento se han reportado como fuente de compu...
- Autores:
-
Rojas Orduña, Elkin Fabian
- Tipo de recurso:
- Trabajo de grado de pregrado
- Fecha de publicación:
- 2022
- Institución:
- Universidad de los Andes
- Repositorio:
- Séneca: repositorio Uniandes
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.uniandes.edu.co:1992/57823
- Acceso en línea:
- http://hdl.handle.net/1992/57823
- Palabra clave:
- Beta-Caroteno
Encapsulado
Extracción asistida por ultrasonido
Extracción sólido-líquido
Pulpa de café
Yogurt
Coffee pulp
Encapsulation
Solid-liquid extraction
Ultrasound assisted extraction
Café
Ingeniería
- Rights
- openAccess
- License
- Attribution-NonCommercial-NoDerivatives 4.0 Internacional
| id |
UNIANDES2_cd5ff6c1f4a426c833ad709223b82ada |
|---|---|
| oai_identifier_str |
oai:repositorio.uniandes.edu.co:1992/57823 |
| network_acronym_str |
UNIANDES2 |
| network_name_str |
Séneca: repositorio Uniandes |
| repository_id_str |
|
| dc.title.none.fl_str_mv |
Valorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcional |
| dc.title.alternative.none.fl_str_mv |
Valorization of a by-product from the processing of red and yellow caturra variety arabica coffee: proximal characterization, carotenoid extraction and application in a functional food |
| title |
Valorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcional |
| spellingShingle |
Valorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcional Beta-Caroteno Encapsulado Extracción asistida por ultrasonido Extracción sólido-líquido Pulpa de café Yogurt Coffee pulp Encapsulation Solid-liquid extraction Ultrasound assisted extraction Café Ingeniería |
| title_short |
Valorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcional |
| title_full |
Valorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcional |
| title_fullStr |
Valorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcional |
| title_full_unstemmed |
Valorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcional |
| title_sort |
Valorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcional |
| dc.creator.fl_str_mv |
Rojas Orduña, Elkin Fabian |
| dc.contributor.advisor.none.fl_str_mv |
Sánchez Camargo, Andrea del Pilar Hernández Carrión, María |
| dc.contributor.author.none.fl_str_mv |
Rojas Orduña, Elkin Fabian |
| dc.contributor.researchgroup.es_CO.fl_str_mv |
Grupo de Diseño de Productos y Procesos |
| dc.subject.keyword.none.fl_str_mv |
Beta-Caroteno Encapsulado Extracción asistida por ultrasonido Extracción sólido-líquido Pulpa de café Yogurt Coffee pulp Encapsulation Solid-liquid extraction Ultrasound assisted extraction |
| topic |
Beta-Caroteno Encapsulado Extracción asistida por ultrasonido Extracción sólido-líquido Pulpa de café Yogurt Coffee pulp Encapsulation Solid-liquid extraction Ultrasound assisted extraction Café Ingeniería |
| dc.subject.armarc.none.fl_str_mv |
Café |
| dc.subject.themes.es_CO.fl_str_mv |
Ingeniería |
| description |
El café es una de las bebidas más populares alrededor del mundo, el cual ofrece propiedades funcionales para la salud de los consumidores. Sin embargo, los beneficios del café no solamente pueden ser encontrados en la bebida. Los subproductos de su procesamiento se han reportado como fuente de compuestos de alto valor funcional, tales como alcaloides como la cafeína, compuestos fenólicos como el ácido clorogénico y carotenoides como beta-caroteno y luteína, siendo esta última familia de compuestos, objeto de esta investigación. En este estudio se realizó un análisis proximal de la pulpa del café caturra roja y amarilla, así como la determinación del contenido de carotenoides totales. Para la extracción de carotenoides, se evaluó un diseño factorial 23 empleando extracción asistida por ultrasonido (EAU), donde se estudió la influencia del color de la pulpa (roja o amarilla), la composición de la mezcla de solvente de extracción (etanol (E): acetato de etilo (A), 80:20 , 20:80 %v/v) y la relación biomasa-solvente (1:20 y 1:40 p/v), sobre el rendimiento de extracción (%) y el contenido de carotenoides extraído de la biomasa (mg beta-caroteno eq./g g masa seca (MS)). La condición que proporcionó la mayor extracción de carotenoides se encapsuló y se adicionó en la formulación de un alimento lácteo con potenciales propiedades funcionales. Los resultados mostraron que la pulpa de café presenta un contenido significativo de fibra dietaria (68.15 ± 3.63% y 65.12 ± 2.77% para las pulpas roja y amarilla, respectivamente) que puede ser explorada para su uso en la industria alimenticia. La pulpa amarilla (1.94 ± 0.03 mg beta-caroteno eq./g MS) presentó una mayor contenido de carotenoides en comparación con la pulpa roja (1.46 ± 0.01 mg beta-caroteno eq./g MS). Asimismo, utilizando una relación de biomasa: solvente de 1:40 g/mL, E:A 20:80 %v/v, para pulpa amarilla, se logró obtener la mayor extracción de carotenoides (2.54 mg beta-caroteno eq./g MS). Por otra parte, la eficiencia de encapsulación obtenida mediante secado por aspersión fue notable (66.96. ± 1.33%). La adición del encapsulado al producto lácteo aumentó la viscosidad, produjo un aumento en el índice de los colores rojo y amarillo y redujo la calificación del descriptor ácido y retrogusto frente al mismo producto sin enriquecer. Los resultados obtenidos en este estudio presentan una solución alternativa para el aprovechamiento de los subproductos de la agroindustria cafetera en Colombia y el mundo. |
| publishDate |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2022-06-09T15:49:56Z |
| dc.date.available.none.fl_str_mv |
2022-06-09T15:49:56Z |
| dc.date.issued.none.fl_str_mv |
2022-06-07 |
| dc.type.es_CO.fl_str_mv |
Trabajo de grado - Pregrado |
| dc.type.driver.none.fl_str_mv |
info:eu-repo/semantics/bachelorThesis |
| dc.type.version.none.fl_str_mv |
info:eu-repo/semantics/acceptedVersion |
| dc.type.coar.none.fl_str_mv |
http://purl.org/coar/resource_type/c_7a1f |
| dc.type.content.es_CO.fl_str_mv |
Text |
| dc.type.redcol.none.fl_str_mv |
http://purl.org/redcol/resource_type/TP |
| format |
http://purl.org/coar/resource_type/c_7a1f |
| status_str |
acceptedVersion |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/1992/57823 |
| dc.identifier.instname.es_CO.fl_str_mv |
instname:Universidad de los Andes |
| dc.identifier.reponame.es_CO.fl_str_mv |
reponame:Repositorio Institucional Séneca |
| dc.identifier.repourl.es_CO.fl_str_mv |
repourl:https://repositorio.uniandes.edu.co/ |
| url |
http://hdl.handle.net/1992/57823 |
| identifier_str_mv |
instname:Universidad de los Andes reponame:Repositorio Institucional Séneca repourl:https://repositorio.uniandes.edu.co/ |
| dc.language.iso.es_CO.fl_str_mv |
spa |
| language |
spa |
| dc.relation.references.es_CO.fl_str_mv |
Acharjee, A., Afrin, S. M., & Sit, N. (2021). Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder. Journal of Food Processing and Preservation, 45(2). https://doi.org/10.1111/jfpp.15193 AOAC. (1948). Official Method 948.2, Fat (crude) in nuts and nut products. Gravimet. AOAC. (1997). Official Method 985.29. Total dietary fiber in foods, first action 1985 and final action 1986 AOAC. (2001). Official Method 2001.11. Protein (Crude) in Animal Feed, Forage (Plant Tissue), Grain, and Oilseeds. Askin, B., Öztürk, D., Durusoy, B., & Kaya, Y. (2021). Properties of yogurt fortified with capsaicin extracts dissolved in high oleic sunflower oil. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.15633 Biswas, A. K., Sahoo, J., & Chatli, M. K. (2011). A simple UV-Vis spectrophotometric method for determination of beta-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets. LWT - Food Science and Technology, 44(8), 1809-1813. https://doi.org/10.1016/j.lwt.2011.03.017 Bodar, V., Chen, J., Sesso, H. D., Gaziano, J. M., & Djoussé, L. (2020). Coffee consumption and risk of heart failure in the Physicians Health Study. Clinical Nutrition ESPEN, 40, 133-137. https://doi.org/10.1016/j.clnesp.2020.09.216 Coelho, T. L. S., Silva, D. S. N., dos Santos Junior, J. M., Dantas, C., Nogueira, A. R. de A., Lopes Júnior, C. A., & Vieira, E. C. (2022). Multivariate optimization and comparison between conventional extraction (CE) and ultrasonic-assisted extraction (UAE) of carotenoid extraction from cashew apple. Ultrasonics Sonochemistry, 84, 105980. https://doi.org/10.1016/j.ultsonch.2022.105980 Conboy Stephenson, R., Ross, R. P., & Stanton, C. (2021). Carotenoids in Milk and the Potential for Dairy Based Functional Foods. Foods, 10(6), 1263. https://doi.org/10.3390/foods10061263 Corrêa-Filho, L. C., Lourenço, M. M., Moldão-Martins, M., & Alves, V. D. (2019). Microencapsulation of beta-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature. International Journal of Food Science, 2019, 1-12. https://doi.org/10.1155/2019/8914852 Couto, C. C., Santos, T. F., Mamede, A. M. G. N., Oliveira, T. C., Souza, A. M., Freitas-Silva, O., & Oliveira, E. M. M. (2019). Coffea arabica and C. canephora discrimination in roasted and ground coffee from reference material candidates by real-time PCR. Food Research International, 115, 227-233. https://doi.org/10.1016/j.foodres.2018.08.086 de Andrade Lima, M., Charalampopoulos, D., & Chatzifragkou, A. (2018). Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels. The Journal of Supercritical Fluids, 133, 94-102. https://doi.org/10.1016/j.supflu.2017.09.028 Deng, Y., Wang, W., Zhao, S., Yang, X., Xu, W., Guo, M., Xu, E., Ding, T., Ye, X., & Liu, D. (2022). Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies A review. Trends in Food Science & Technology, 122, 83-96. https://doi.org/10.1016/j.tifs.2022.01.034 Duran Barón, R., Valle-Vargas, M. F., Quintero-Gamero, G., Quintanilla-Carvajal, M. X., & Alean, J. (2021). Encapsulation of citrulline extract from watermelon (Citrullus lanatus) by-product using spray drying. Powder Technology, 385, 455-465. https://doi.org/10.1016/j.powtec.2021.03.014 Esquivel, P., & Jiménez, V. M. (2012). Functional properties of coffee and coffee by-products. Food Research International, 46(2), 488-495. https://doi.org/10.1016/j.foodres.2011.05.028 Esquivel, P., Viñas, M., Steingass, C. B., Gruschwitz, M., Guevara, E., Carle, R., Schweiggert, R. M., & Jiménez, V. M. (2020). Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds Evaluation of Varieties With Different Peel Color. Frontiers in Sustainable Food Systems, 4, 590597. https://doi.org/10.3389/fsufs.2020.590597 Fazilah, N. F., Ariff, A. B., Khayat, M. E., Rios-Solis, L., & Halim, M. (2018). Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt. Journal of Functional Foods, 48, 387-399. https://doi.org/10.1016/j.jff.2018.07.039 Goula, A. M., Ververi, M., Adamopoulou, A., & Kaderides, K. (2017). Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils. Ultrasonics Sonochemistry, 34, 821-830. https://doi.org/10.1016/j.ultsonch.2016.07.022 Guadarrama-Lezama, A. Y., Dorantes-Alvarez, L., Jaramillo-Flores, M. E., Pérez-Alonso, C., Niranjan, K., Gutiérrez-López, G. F., & Alamilla-Beltrán, L. (2012). Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying. Journal of Food Engineering, 112(1-2), 29-37. https://doi.org/10.1016/j.jfoodeng.2012.03.032 James, C. S. (1999). Analytical chemistry of foods. Kirk, R. S., Egan, H., & Sawyer, R. (1996). Composición y análisis de los alimentos de Pearson. Grupo Patria Cultural S.A. DE C.V Li, H., Liu, T., Yang, J., Wang, R., Li, Y., Feng, Y., Liu, D., Li, H., & Yu, J. (2021). Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt. LWT, 152, 112302. https://doi.org/10.1016/j.lwt.2021.112302 López-Bermudez, Y. N., Aldana Heredia, J. F., Sánchez-Camargo, A. del P., & Hernández-Carrión, M. (2022). Valorization strategies from a by-product of organic tomato processing as potential ingredients in functional food formulations. Frontiers in Food Science and Technology. https://doi.org/10.3389/frfst.2022.893795 Manasa, V., Padmanabhan, A., & Anu Appaiah, K. A. (2021). Utilization of coffee pulp waste for rapid recovery of pectin and polyphenols for sustainable material recycle. Waste Management, 120, 762-771. https://doi.org/10.1016/j.wasman.2020.10.045 Marcillo-Parra, V., Tupuna-Yerovi, D. S., González, Z., & Ruales, J. (2021). Encapsulation of bioactive compounds from fruit and vegetable by-products for food application A review. Trends in Food Science & Technology, 116, 11-23. https://doi.org/10.1016/j.tifs.2021.07.009 Meybodi, N. M., Mortazavian, A. M., Arab, M., & Nematollahi, A. (2020). Probiotic viability in yoghurt: A review of influential factors. International Dairy Journal, 109, 104793. https://doi.org/10.1016/j.idairyj.2020.104793 Ministerio de Salud y Protección Social de Colombia. (2021). Resolución 810 de 2021. Moreira, M. D., Melo, M. M., Coimbra, J. M., Reis, K. C. dos, Schwan, R. F., & Silva, C. F. (2018). Solid coffee waste as alternative to produce carotenoids with antioxidant and antimicrobial activities. Waste Management, 82, 93-99. https://doi.org/10.1016/j.wasman.2018.10.017 Murthy, P. S., & Madhava Naidu, M. (2012). Sustainable management of coffee industry by-products and value additionA review. Resources, Conservation and Recycling, 66, 45-58. https://doi.org/10.1016/j.resconrec.2012.06.005 Ordóñez-Santos, L. E., Esparza-Estrada, J., & Vanegas-Mahecha, P. (2021). Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products. LWT, 139, 110598. https://doi.org/10.1016/j.lwt.2020.110598 Ordóñez-Santos, L. E., Pinzón-Zarate, L. X., & González-Salcedo, L. O. (2015). Optimization of ultrasonic-assisted extraction of total carotenoids from peach palm fruit (Bactris gasipaes) by-products with sunflower oil using response surface methodology. Ultrasonics Sonochemistry, 27, 560-566. https://doi.org/10.1016/j.ultsonch.2015.04.010 Pandey, A., Soccol, C. R., Nigam, P., Brand, D., Mohan, R., & Roussos, S. (2000). Biotechnological potential of coffee pulp and coffee husk for bioprocesses. Biochemical Engineering Journal, 6(2), 153-162. https://doi.org/10.1016/S1369-703X(00)00084-X Patil, S., Pimpley, V., Warudkar, K., & Murthy, P. S. (2022). Valorisation of Coffee Pulp for Development of Innovative Probiotic Beverage Using Kefir: Physicochemical, Antioxidant, Sensory Analysis and Shelf Life Studies. Waste and Biomass Valorization, 13(2), 905-916. https://doi.org/10.1007/s12649-021-01554-3 Pereira, A. G., Jiménez-López, C., Fraga-Corral, M., Gómez-Zavaglia, A., Prieto, M. A., & Simal-Gandara, J. (2021). State-of-the-Art of Encapsulation Based on the Spray-Drying Technique for Carotenoids from Plant Material: Methods and Mechanism. En A. Gomez-Zavaglia (Ed.), Basic Protocols in Encapsulation of Food Ingredients (pp. 79-89). Springer US. https://doi.org/10.1007/978-1-0716-1649-9_8 Sánchez-Camargo, A. del P., Gutiérrez, L.-F., Vargas, S. M., Martinez-Correa, H. A., Parada-Alfonso, F., & Narváez-Cuenca, C.-E. (2019). Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil. The Journal of Supercritical Fluids, 152, 104574. https://doi.org/10.1016/j.supflu.2019.104574 Sangta, J., Wongkaew, M., Tangpao, T., Withee, P., Haituk, S., Arjin, C., Sringarm, K., Hongsibsong, S., Sutan, K., Pusadee, T., Sommano, S. R., & Cheewangkoon, R. (2021). Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications. Plants, 10(7), 1422. https://doi.org/10.3390/plants10071422 Savic, I. M., Savic Gajic, I. M., Milovanovic, M. G., Zerajic, S., & Gajic, D. G. (2022). Optimization of Ultrasound-Assisted Extraction and Encapsulation of Antioxidants from Orange Peels in Alginate-Chitosan Microparticles. Antioxidants, 11(2), 297. https://doi.org/10.3390/antiox11020297 Shete, V., & Quadro, L. (2013). Mammalian Metabolism of beta-Carotene: Gaps in Knowledge. Nutrients, 5(12), 4849-4868. https://doi.org/10.3390/nu5124849 Tada, S., & Innami, S. (2007). A simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymes. Journal of AOAC International, 90(1), 217-224. Thaiphanit, S., Wedprasert, W., & Srabua, A. (2020). Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts. ScienceAsia, 46S(1), 12. https://doi.org/10.2306/scienceasia1513-1874.2020.S002 Thiex, N. J., Manson, H., Anderson, S., Persson, J.-Å., Collaborators:, Anderson, S., Bogren, E., Bolek, G., Budde, D., Ellis, C., Eriksson, S., Field, G., Frankenius, E., Henderson, C., Henry, C., Kapphahn, M., Lundberg, L., Manson, H., Moller, J., Spann, M. (2002). Determination of Crude Protein in Animal Feed, Forage, Grain, and Oilseeds by Using Block Digestion with a Copper Catalyst and Steam Distillation into Boric Acid: Collaborative Study. Journal of AOAC INTERNATIONAL, 85(2), 309-317. https://doi.org/10.1093/jaoac/85.2.309 Vilkhu, K., Mawson, R., Simons, L., & Bates, D. (2008). Applications and opportunities for ultrasound assisted extraction in the food industry A review. Innovative Food Science & Emerging Technologies, 9(2), 161-169. https://doi.org/10.1016/j.ifset.2007.04.014 Viñas Meneses, M., Gruschwitz, M., Schweiggert, R. M., Guevara Berger, E., Carle, R., Esquivel Rodríguez, P., & Jiménez García, V. (2013). Identification of Phenolic and Carotenoid Compounds in Coffee (Coffea Arabica) Pulp, Peels and Mucilage by HPLC Electrospray Ionization Mass Spectrometry. En 24th International Conference on Coffee Science (pp.127-135). Costa Rica: Book of Proceedings. https://www.kerwa.ucr.ac.cr/handle/10669/75350 Zhang, C., Khoo, S. L. A., Swedlund, P., Ogawa, Y., Shan, Y., & Quek, S. Y. (2020). Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion. Foods, 9(9), 1316. https://doi.org/10.3390/foods9091316 |
| dc.rights.license.spa.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
| dc.rights.uri.*.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.rights.accessrights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.coar.spa.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 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.es_CO.fl_str_mv |
19 páginas |
| dc.format.mimetype.es_CO.fl_str_mv |
application/pdf |
| dc.publisher.es_CO.fl_str_mv |
Universidad de los Andes |
| dc.publisher.program.es_CO.fl_str_mv |
Ingeniería de Alimentos |
| dc.publisher.faculty.es_CO.fl_str_mv |
Facultad de Ingeniería |
| dc.publisher.department.es_CO.fl_str_mv |
Departamento de Ingeniería Química y de Alimentos |
| institution |
Universidad de los Andes |
| bitstream.url.fl_str_mv |
https://repositorio.uniandes.edu.co/bitstreams/d790061b-7e80-488c-b997-9d2afde7bfe5/download https://repositorio.uniandes.edu.co/bitstreams/d8530a56-6ac2-4e93-936f-a8ce92a6b893/download https://repositorio.uniandes.edu.co/bitstreams/32d3355e-6fee-40b9-9307-51fafb0355fe/download https://repositorio.uniandes.edu.co/bitstreams/18e63875-8422-4053-8cd4-b673fdf6c9dc/download https://repositorio.uniandes.edu.co/bitstreams/8536e33c-dd46-4d57-a1d3-df265a04f38a/download https://repositorio.uniandes.edu.co/bitstreams/64c09a87-70eb-4924-89e6-a72c158ed96d/download https://repositorio.uniandes.edu.co/bitstreams/8caff736-f0b5-4e18-9b99-f14012c10e49/download https://repositorio.uniandes.edu.co/bitstreams/f8d09ea1-11dc-415d-bda8-0e5f0c187f68/download |
| bitstream.checksum.fl_str_mv |
4460e5956bc1d1639be9ae6146a50347 5aa5c691a1ffe97abd12c2966efcb8d6 4c03ae3a76376aa6989c28ad43c31412 4491fe1afb58beaaef41a73cf7ff2e27 47c681d7eccd8b9aa3495896460a1c5f 083f1aff0d761a015f0e5d1073bade40 e2fe2cacc70c85371016a95ca7177cb4 e8961d8f0398e9b0c21b23eaa66806d4 |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 MD5 MD5 MD5 |
| repository.name.fl_str_mv |
Repositorio institucional Séneca |
| repository.mail.fl_str_mv |
adminrepositorio@uniandes.edu.co |
| _version_ |
1812133905936941056 |
| spelling |
Attribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Sánchez Camargo, Andrea del Pilar9abd5042-6710-4fe0-accf-01ea3cee0b6d600Hernández Carrión, María7d2c892a-7395-4f1a-ba33-c7d8ed84251a600Rojas Orduña, Elkin Fabianc4839995-3a61-4298-9093-cddf12b3d922600Grupo de Diseño de Productos y Procesos2022-06-09T15:49:56Z2022-06-09T15:49:56Z2022-06-07http://hdl.handle.net/1992/57823instname:Universidad de los Andesreponame:Repositorio Institucional Sénecarepourl:https://repositorio.uniandes.edu.co/El café es una de las bebidas más populares alrededor del mundo, el cual ofrece propiedades funcionales para la salud de los consumidores. Sin embargo, los beneficios del café no solamente pueden ser encontrados en la bebida. Los subproductos de su procesamiento se han reportado como fuente de compuestos de alto valor funcional, tales como alcaloides como la cafeína, compuestos fenólicos como el ácido clorogénico y carotenoides como beta-caroteno y luteína, siendo esta última familia de compuestos, objeto de esta investigación. En este estudio se realizó un análisis proximal de la pulpa del café caturra roja y amarilla, así como la determinación del contenido de carotenoides totales. Para la extracción de carotenoides, se evaluó un diseño factorial 23 empleando extracción asistida por ultrasonido (EAU), donde se estudió la influencia del color de la pulpa (roja o amarilla), la composición de la mezcla de solvente de extracción (etanol (E): acetato de etilo (A), 80:20 , 20:80 %v/v) y la relación biomasa-solvente (1:20 y 1:40 p/v), sobre el rendimiento de extracción (%) y el contenido de carotenoides extraído de la biomasa (mg beta-caroteno eq./g g masa seca (MS)). La condición que proporcionó la mayor extracción de carotenoides se encapsuló y se adicionó en la formulación de un alimento lácteo con potenciales propiedades funcionales. Los resultados mostraron que la pulpa de café presenta un contenido significativo de fibra dietaria (68.15 ± 3.63% y 65.12 ± 2.77% para las pulpas roja y amarilla, respectivamente) que puede ser explorada para su uso en la industria alimenticia. La pulpa amarilla (1.94 ± 0.03 mg beta-caroteno eq./g MS) presentó una mayor contenido de carotenoides en comparación con la pulpa roja (1.46 ± 0.01 mg beta-caroteno eq./g MS). Asimismo, utilizando una relación de biomasa: solvente de 1:40 g/mL, E:A 20:80 %v/v, para pulpa amarilla, se logró obtener la mayor extracción de carotenoides (2.54 mg beta-caroteno eq./g MS). Por otra parte, la eficiencia de encapsulación obtenida mediante secado por aspersión fue notable (66.96. ± 1.33%). La adición del encapsulado al producto lácteo aumentó la viscosidad, produjo un aumento en el índice de los colores rojo y amarillo y redujo la calificación del descriptor ácido y retrogusto frente al mismo producto sin enriquecer. Los resultados obtenidos en este estudio presentan una solución alternativa para el aprovechamiento de los subproductos de la agroindustria cafetera en Colombia y el mundo.Coffee is one of the most popular beverages around the world, which offers functional properties for the health of consumers. Nevertheless, the benefits of coffee can not only be found in the drink. By-products of its processing have been reported as a source of compounds of high functional value, like alkaloids such as caffeine, phenolic compounds such as chlorogenic acid and carotenoids such as beta-carotene and lutein, the latter being the aim of this investigation. In this study, a proximal analysis of the pulp of red and yellow caturra coffee was carried out, as well as the determination of total carotenoids content. For the extraction of carotenoids, a 23 factorial design was evaluated using ultrasound-assisted extraction (UAE), where the influence of the color of the pulp (red or yellow), the composition of the extraction solvent mixture (ethanol (E): ethyl acetate (A), 80:20, 20:80% v/v) and the biomass-solvent ratio (1:20 and 1:40 w/v), on the extraction yield (%) and the extracted content of carotenoids in the biomass (mg beta-carotene eq./g g dry mass (DM)) was assessed. The condition that provided the highest extraction of carotenoids was encapsulated and added to the formulation of a dairy food with potential functional properties. The results showed that coffee pulp has a significant content of dietary fiber (68.15 ± 3.63% and 65.12 ± 2.77% for red and yellow pulp, respectively) that can be explored for its use in the food industry. The yellow pulp (1.94 ± 0.03 mg beta-carotene eq./g DM) presented a higher content of carotenoids compared to the red pulp (1.46 ± 0.01 mg beta-carotene eq./g DM). Likewise, the best condition to obtain the highest extraction of carotenoids (2.54 mg beta-carotene eq./g MS) was obtained using a biomass: solvent ratio of 1:40 g/mL, E:A 20:80% v/v, and the yellow pulp. The encapsulation efficiency obtained by spray drying was remarkable (66.96 ± 1.33%). The addition of the encapsulate to the dairy product increased the viscosity, as well as the red and yellow color index and reduced the rating of the acid and aftertaste descriptor compared to the same product without fortification. The results obtained in this study present a solution for the use of the by-products of the coffee agroindustry in Colombia and the world.Ingeniero de AlimentosPregradoValorización de Subproducto Agroindustriales19 páginasapplication/pdfspaUniversidad de los AndesIngeniería de AlimentosFacultad de IngenieríaDepartamento de Ingeniería Química y de AlimentosValorización de un subproducto del procesamiento de café arabica variedad caturra rojo y amarillo: caracterización proximal, extracción de carotenoides y aplicación en un alimento funcionalValorization of a by-product from the processing of red and yellow caturra variety arabica coffee: proximal characterization, carotenoid extraction and application in a functional foodTrabajo de grado - Pregradoinfo:eu-repo/semantics/bachelorThesisinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_7a1fTexthttp://purl.org/redcol/resource_type/TPBeta-CarotenoEncapsuladoExtracción asistida por ultrasonidoExtracción sólido-líquidoPulpa de caféYogurtCoffee pulpEncapsulationSolid-liquid extractionUltrasound assisted extractionCaféIngenieríaAcharjee, A., Afrin, S. M., & Sit, N. (2021). Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder. Journal of Food Processing and Preservation, 45(2). https://doi.org/10.1111/jfpp.15193AOAC. (1948). Official Method 948.2, Fat (crude) in nuts and nut products. Gravimet.AOAC. (1997). Official Method 985.29. Total dietary fiber in foods, first action 1985 and final action 1986AOAC. (2001). Official Method 2001.11. Protein (Crude) in Animal Feed, Forage (Plant Tissue), Grain, and Oilseeds.Askin, B., Öztürk, D., Durusoy, B., & Kaya, Y. (2021). Properties of yogurt fortified with capsaicin extracts dissolved in high oleic sunflower oil. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.15633Biswas, A. K., Sahoo, J., & Chatli, M. K. (2011). A simple UV-Vis spectrophotometric method for determination of beta-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets. LWT - Food Science and Technology, 44(8), 1809-1813. https://doi.org/10.1016/j.lwt.2011.03.017Bodar, V., Chen, J., Sesso, H. D., Gaziano, J. M., & Djoussé, L. (2020). Coffee consumption and risk of heart failure in the Physicians Health Study. Clinical Nutrition ESPEN, 40, 133-137. https://doi.org/10.1016/j.clnesp.2020.09.216Coelho, T. L. S., Silva, D. S. N., dos Santos Junior, J. M., Dantas, C., Nogueira, A. R. de A., Lopes Júnior, C. A., & Vieira, E. C. (2022). Multivariate optimization and comparison between conventional extraction (CE) and ultrasonic-assisted extraction (UAE) of carotenoid extraction from cashew apple. Ultrasonics Sonochemistry, 84, 105980. https://doi.org/10.1016/j.ultsonch.2022.105980Conboy Stephenson, R., Ross, R. P., & Stanton, C. (2021). Carotenoids in Milk and the Potential for Dairy Based Functional Foods. Foods, 10(6), 1263. https://doi.org/10.3390/foods10061263Corrêa-Filho, L. C., Lourenço, M. M., Moldão-Martins, M., & Alves, V. D. (2019). Microencapsulation of beta-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature. International Journal of Food Science, 2019, 1-12. https://doi.org/10.1155/2019/8914852Couto, C. C., Santos, T. F., Mamede, A. M. G. N., Oliveira, T. C., Souza, A. M., Freitas-Silva, O., & Oliveira, E. M. M. (2019). Coffea arabica and C. canephora discrimination in roasted and ground coffee from reference material candidates by real-time PCR. Food Research International, 115, 227-233. https://doi.org/10.1016/j.foodres.2018.08.086de Andrade Lima, M., Charalampopoulos, D., & Chatzifragkou, A. (2018). Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels. The Journal of Supercritical Fluids, 133, 94-102. https://doi.org/10.1016/j.supflu.2017.09.028Deng, Y., Wang, W., Zhao, S., Yang, X., Xu, W., Guo, M., Xu, E., Ding, T., Ye, X., & Liu, D. (2022). Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies A review. Trends in Food Science & Technology, 122, 83-96. https://doi.org/10.1016/j.tifs.2022.01.034Duran Barón, R., Valle-Vargas, M. F., Quintero-Gamero, G., Quintanilla-Carvajal, M. X., & Alean, J. (2021). Encapsulation of citrulline extract from watermelon (Citrullus lanatus) by-product using spray drying. Powder Technology, 385, 455-465. https://doi.org/10.1016/j.powtec.2021.03.014Esquivel, P., & Jiménez, V. M. (2012). Functional properties of coffee and coffee by-products. Food Research International, 46(2), 488-495. https://doi.org/10.1016/j.foodres.2011.05.028Esquivel, P., Viñas, M., Steingass, C. B., Gruschwitz, M., Guevara, E., Carle, R., Schweiggert, R. M., & Jiménez, V. M. (2020). Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds Evaluation of Varieties With Different Peel Color. Frontiers in Sustainable Food Systems, 4, 590597. https://doi.org/10.3389/fsufs.2020.590597Fazilah, N. F., Ariff, A. B., Khayat, M. E., Rios-Solis, L., & Halim, M. (2018). Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt. Journal of Functional Foods, 48, 387-399. https://doi.org/10.1016/j.jff.2018.07.039Goula, A. M., Ververi, M., Adamopoulou, A., & Kaderides, K. (2017). Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils. Ultrasonics Sonochemistry, 34, 821-830. https://doi.org/10.1016/j.ultsonch.2016.07.022Guadarrama-Lezama, A. Y., Dorantes-Alvarez, L., Jaramillo-Flores, M. E., Pérez-Alonso, C., Niranjan, K., Gutiérrez-López, G. F., & Alamilla-Beltrán, L. (2012). Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying. Journal of Food Engineering, 112(1-2), 29-37. https://doi.org/10.1016/j.jfoodeng.2012.03.032James, C. S. (1999). Analytical chemistry of foods.Kirk, R. S., Egan, H., & Sawyer, R. (1996). Composición y análisis de los alimentos de Pearson. Grupo Patria Cultural S.A. DE C.VLi, H., Liu, T., Yang, J., Wang, R., Li, Y., Feng, Y., Liu, D., Li, H., & Yu, J. (2021). Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt. LWT, 152, 112302. https://doi.org/10.1016/j.lwt.2021.112302López-Bermudez, Y. N., Aldana Heredia, J. F., Sánchez-Camargo, A. del P., & Hernández-Carrión, M. (2022). Valorization strategies from a by-product of organic tomato processing as potential ingredients in functional food formulations. Frontiers in Food Science and Technology. https://doi.org/10.3389/frfst.2022.893795Manasa, V., Padmanabhan, A., & Anu Appaiah, K. A. (2021). Utilization of coffee pulp waste for rapid recovery of pectin and polyphenols for sustainable material recycle. Waste Management, 120, 762-771. https://doi.org/10.1016/j.wasman.2020.10.045Marcillo-Parra, V., Tupuna-Yerovi, D. S., González, Z., & Ruales, J. (2021). Encapsulation of bioactive compounds from fruit and vegetable by-products for food application A review. Trends in Food Science & Technology, 116, 11-23. https://doi.org/10.1016/j.tifs.2021.07.009Meybodi, N. M., Mortazavian, A. M., Arab, M., & Nematollahi, A. (2020). Probiotic viability in yoghurt: A review of influential factors. International Dairy Journal, 109, 104793. https://doi.org/10.1016/j.idairyj.2020.104793Ministerio de Salud y Protección Social de Colombia. (2021). Resolución 810 de 2021.Moreira, M. D., Melo, M. M., Coimbra, J. M., Reis, K. C. dos, Schwan, R. F., & Silva, C. F. (2018). Solid coffee waste as alternative to produce carotenoids with antioxidant and antimicrobial activities. Waste Management, 82, 93-99. https://doi.org/10.1016/j.wasman.2018.10.017Murthy, P. S., & Madhava Naidu, M. (2012). Sustainable management of coffee industry by-products and value additionA review. Resources, Conservation and Recycling, 66, 45-58. https://doi.org/10.1016/j.resconrec.2012.06.005Ordóñez-Santos, L. E., Esparza-Estrada, J., & Vanegas-Mahecha, P. (2021). Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products. LWT, 139, 110598. https://doi.org/10.1016/j.lwt.2020.110598Ordóñez-Santos, L. E., Pinzón-Zarate, L. X., & González-Salcedo, L. O. (2015). Optimization of ultrasonic-assisted extraction of total carotenoids from peach palm fruit (Bactris gasipaes) by-products with sunflower oil using response surface methodology. Ultrasonics Sonochemistry, 27, 560-566. https://doi.org/10.1016/j.ultsonch.2015.04.010Pandey, A., Soccol, C. R., Nigam, P., Brand, D., Mohan, R., & Roussos, S. (2000). Biotechnological potential of coffee pulp and coffee husk for bioprocesses. Biochemical Engineering Journal, 6(2), 153-162. https://doi.org/10.1016/S1369-703X(00)00084-XPatil, S., Pimpley, V., Warudkar, K., & Murthy, P. S. (2022). Valorisation of Coffee Pulp for Development of Innovative Probiotic Beverage Using Kefir: Physicochemical, Antioxidant, Sensory Analysis and Shelf Life Studies. Waste and Biomass Valorization, 13(2), 905-916. https://doi.org/10.1007/s12649-021-01554-3Pereira, A. G., Jiménez-López, C., Fraga-Corral, M., Gómez-Zavaglia, A., Prieto, M. A., & Simal-Gandara, J. (2021). State-of-the-Art of Encapsulation Based on the Spray-Drying Technique for Carotenoids from Plant Material: Methods and Mechanism. En A. Gomez-Zavaglia (Ed.), Basic Protocols in Encapsulation of Food Ingredients (pp. 79-89). Springer US. https://doi.org/10.1007/978-1-0716-1649-9_8Sánchez-Camargo, A. del P., Gutiérrez, L.-F., Vargas, S. M., Martinez-Correa, H. A., Parada-Alfonso, F., & Narváez-Cuenca, C.-E. (2019). Valorisation of mango peel: Proximate composition, supercritical fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil. The Journal of Supercritical Fluids, 152, 104574. https://doi.org/10.1016/j.supflu.2019.104574Sangta, J., Wongkaew, M., Tangpao, T., Withee, P., Haituk, S., Arjin, C., Sringarm, K., Hongsibsong, S., Sutan, K., Pusadee, T., Sommano, S. R., & Cheewangkoon, R. (2021). Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications. Plants, 10(7), 1422. https://doi.org/10.3390/plants10071422Savic, I. M., Savic Gajic, I. M., Milovanovic, M. G., Zerajic, S., & Gajic, D. G. (2022). Optimization of Ultrasound-Assisted Extraction and Encapsulation of Antioxidants from Orange Peels in Alginate-Chitosan Microparticles. Antioxidants, 11(2), 297. https://doi.org/10.3390/antiox11020297Shete, V., & Quadro, L. (2013). Mammalian Metabolism of beta-Carotene: Gaps in Knowledge. Nutrients, 5(12), 4849-4868. https://doi.org/10.3390/nu5124849Tada, S., & Innami, S. (2007). A simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymes. Journal of AOAC International, 90(1), 217-224.Thaiphanit, S., Wedprasert, W., & Srabua, A. (2020). Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts. ScienceAsia, 46S(1), 12. https://doi.org/10.2306/scienceasia1513-1874.2020.S002Thiex, N. J., Manson, H., Anderson, S., Persson, J.-Å., Collaborators:, Anderson, S., Bogren, E., Bolek, G., Budde, D., Ellis, C., Eriksson, S., Field, G., Frankenius, E., Henderson, C., Henry, C., Kapphahn, M., Lundberg, L., Manson, H., Moller, J., Spann, M. (2002). Determination of Crude Protein in Animal Feed, Forage, Grain, and Oilseeds by Using Block Digestion with a Copper Catalyst and Steam Distillation into Boric Acid: Collaborative Study. Journal of AOAC INTERNATIONAL, 85(2), 309-317. https://doi.org/10.1093/jaoac/85.2.309Vilkhu, K., Mawson, R., Simons, L., & Bates, D. (2008). Applications and opportunities for ultrasound assisted extraction in the food industry A review. Innovative Food Science & Emerging Technologies, 9(2), 161-169. https://doi.org/10.1016/j.ifset.2007.04.014Viñas Meneses, M., Gruschwitz, M., Schweiggert, R. M., Guevara Berger, E., Carle, R., Esquivel Rodríguez, P., & Jiménez García, V. (2013). Identification of Phenolic and Carotenoid Compounds in Coffee (Coffea Arabica) Pulp, Peels and Mucilage by HPLC Electrospray Ionization Mass Spectrometry. En 24th International Conference on Coffee Science (pp.127-135). Costa Rica: Book of Proceedings. https://www.kerwa.ucr.ac.cr/handle/10669/75350Zhang, C., Khoo, S. L. A., Swedlund, P., Ogawa, Y., Shan, Y., & Quek, S. Y. (2020). Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion. Foods, 9(9), 1316. https://doi.org/10.3390/foods9091316201714802PublicationCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805https://repositorio.uniandes.edu.co/bitstreams/d790061b-7e80-488c-b997-9d2afde7bfe5/download4460e5956bc1d1639be9ae6146a50347MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81810https://repositorio.uniandes.edu.co/bitstreams/d8530a56-6ac2-4e93-936f-a8ce92a6b893/download5aa5c691a1ffe97abd12c2966efcb8d6MD51TEXTProyecto de Grado Elkin Fabian Rojas Orduña.pdf.txtProyecto de Grado Elkin Fabian Rojas Orduña.pdf.txtExtracted texttext/plain66384https://repositorio.uniandes.edu.co/bitstreams/32d3355e-6fee-40b9-9307-51fafb0355fe/download4c03ae3a76376aa6989c28ad43c31412MD57Formato Aprobación Documento Tesis.pdf.txtFormato Aprobación Documento Tesis.pdf.txtExtracted texttext/plain1163https://repositorio.uniandes.edu.co/bitstreams/18e63875-8422-4053-8cd4-b673fdf6c9dc/download4491fe1afb58beaaef41a73cf7ff2e27MD59THUMBNAILProyecto de Grado Elkin Fabian Rojas Orduña.pdf.jpgProyecto de Grado Elkin Fabian Rojas Orduña.pdf.jpgIM Thumbnailimage/jpeg22419https://repositorio.uniandes.edu.co/bitstreams/8536e33c-dd46-4d57-a1d3-df265a04f38a/download47c681d7eccd8b9aa3495896460a1c5fMD58Formato Aprobación Documento Tesis.pdf.jpgFormato Aprobación Documento Tesis.pdf.jpgIM Thumbnailimage/jpeg16495https://repositorio.uniandes.edu.co/bitstreams/64c09a87-70eb-4924-89e6-a72c158ed96d/download083f1aff0d761a015f0e5d1073bade40MD510ORIGINALProyecto de Grado Elkin Fabian Rojas Orduña.pdfProyecto de Grado Elkin Fabian Rojas Orduña.pdfapplication/pdf643974https://repositorio.uniandes.edu.co/bitstreams/8caff736-f0b5-4e18-9b99-f14012c10e49/downloade2fe2cacc70c85371016a95ca7177cb4MD55Formato Aprobación Documento Tesis.pdfFormato Aprobación Documento Tesis.pdfHIDEapplication/pdf271586https://repositorio.uniandes.edu.co/bitstreams/f8d09ea1-11dc-415d-bda8-0e5f0c187f68/downloade8961d8f0398e9b0c21b23eaa66806d4MD561992/57823oai:repositorio.uniandes.edu.co:1992/578232023-10-10 16:53:56.145http://creativecommons.org/licenses/by-nc-nd/4.0/restrictedhttps://repositorio.uniandes.edu.coRepositorio institucional Sénecaadminrepositorio@uniandes.edu.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 |