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
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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 |
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2022-06-09T15:49:56Z |
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2022-06-09T15:49:56Z |
| dc.date.issued.none.fl_str_mv |
2022-06-07 |
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Trabajo de grado - Pregrado |
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info:eu-repo/semantics/bachelorThesis |
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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. 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