Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551039
Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Incorporation of microencapsulated iron in dried chili mangoes (Mangifera indica L. var. Ataulfo) with ultrasound pre-treatment(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-11-23) Rodríguez Rodríguez, Maribel; Morales de la Peña, Mariana; puemcuervo, emimayorquin; Tejada Ortigoza, Viridiana Alejandra; Maldonado Guevara, Blanca Isabel; School of Engineering and Sciences; Campus Querétaro; Arredondo Ochoa, TeresitaThe study of the incorporation of microencapsulated iron in dried chili mangoes with ultrasound (US) pre-treatment is presented in this dissertation. This research involves the establishment of iron microencapsulation process through spray drying, as well as the evaluation of US treatment impact in i) iron microcapsules incorporation into food matrix and ii) in mango drying process. Also, proximal, physicochemical and sensorial analysis of the final product were conducted. Chapter 1 includes the motivation, problem statement, and context of this study. Chapter 2 contains the hypothesis, objectives and research plan followed during this project. Chapter 3 covers the theoretical framework regarding iron absorption and deficiency, development of new products, US treatment and microencapsulation principles. Chapter 4 details the materials and methods to conduct the experimental work. Chapter 5 includes the discussion of obtained results. Chapter 6 presents conclusions and recommendations. Finally, a disclosure regarding scientific material and an appendix section containing complementary information collected during data organization and analysis are included. This dissertation demonstrated that the incorporation of iron microcapsules in mango applying US treatment is a potential alternative to obtain dried chili mangoes with high content of protein (41.56 ± 3.71 g/100 g) and iron (9.57 ± 0.08 mg/100 g), with sensorial acceptability that could be consumed as “healthy snacks” for children with iron deficiency.
- Impact of pulsed electric fields on fermentation process during yogurt production(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06) Miranda Mejía, Graciela A.; MORALES DE LA PEÑA, MARIANA; 223211; Morales de la Peña, Mariana; puemcuervo; Arredondo Ochoa, Teresita; Gomez, Lorena; School of Engineering and Sciences; Campus Monterrey; Tejada Ortigoza, ViridianaA study on the effect of pulsed electric fields (PEF) application to the inoculum for natural drinkable yogurt production is presented in this dissertation. This research involves the fermentation time optimization of yogurt production through the application of PEF, as well as the evaluation of the proximal composition, physicochemical characterization, and a discriminatory sensory perception test immediately after processing and during storage of the obtained yogurt treated with PEF, having a control yogurt as a reference. Chapter 1 includes the motivation, problem statement, and context of this study. Chapter 2 is related to the hypothesis and objectives. Chapter 3 comprises the theoretical framework regarding yogurt production, Lacto-fermentation, and PEF principles and applications. Chapter 4 details the materials and methods to conduct the experimental work. Chapter 5 focuses on the results analysis and a discussion. Chapter 6 includes conclusions and recommendations. Finally, it is included a disclosure regarding scientific material and an appendix section containing complementary information collected during data organization and analysis. Overall, this master’s dissertation demonstrated that PEF technology is a potential alternative to optimize yogurt production processes through the reduction of fermentation time without significantly altering its proximal content and physicochemical characteristics and sensory perception, resulting in a final pro are included duct similar to that one obtained by the conventional process.
- Effect of ultrasound treatment on bioactive compounds’ composition of soybean and red prickly pear used to develop a functional beverage(2017-12-05) Serrano Sandoval, Syra Nayely; Welti Chanes, Jorge Santos; Morales de la Peña, Mariana; Velázquez, Daniel Alberto JacoboSoymilk and red prickly pear have nutraceutical properties. It has been reported that aglycone isoflavones in soymilk as well betalains, polyphenols, and vitamin C from red prickly pears have health-related attributes. Ultrasound(US) has been explored to enhance the content of phytochemicals in plant-based foods. Hence, the aim of this research was, to evaluate the effects of US treatment on the extractability and/or biosynthesis of antioxidants of soybeans and red prickly pears to elaborate a mixed beverage. Firstly, soybeans were sonicated with 100µm-20min at 30°C and soymilk was obtained. Individual isoflavones were quantified in the resultant soymilk and b-glucosidase activity was evaluated. Secondly, two studies were conducted with red prickly pears. In the first one, US was applied at different amplitudes(50, 75 and 100µm) and treatment times(5, 10, and 15min); and betalains, phenolics, and vitamin C concentration was quantified immediately after processing(0h) and after 24 and 48h of storage. The optimal conditions were employed in the second study(50µm-15min and 100µm-10min) and in addition to the quantification of antioxidants, the respiration rate and ethylene production were measured(0-48h, every 6h). Furthermore, tyrosinase activity was measured. Finally, a mixed beverage was prepared with soymilk extracted form sonicated soybeans and US-treated prickly pears(70:30 v/v) and the physicochemical and phytochemical properties were evaluated. Obtained results indicated that the activation of bglucosidase during US-processing of soybeans induced the interconversion of isoflavone glucosides to aglycone structures in the obtained soymilk. Furthermore, US-cavitation phenomena increased the extraction of isoflavones. On the other hand, immediately after US at 100µm-10min and during storage, the concentration of betalains on the peel and pulp of prickly pears augmented significantly, which was supported by the increase of tyrosinase activity. Furthermore, changes in the concentration of phenolics and vitamin C were also observed in the US-treated fruits. The data obtained from the evaluation of the respiration rate and ethylene production support that US affects both the extractability and the stimulation of biosynthetic pathways. The mixed beverage presented a high content of aglycone isoflavones, betalains, phenolics, and vitamin C which could have functional properties