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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- Immunostimulant activity of aggregates of phenolic compounds and polysaccharides extracted from Jalapeño pepper seeds (Capsicum annuum L.)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-05) Fortiz De Ita, Jorge; Gutierrez Uribe, Janet Alejandra; emimmayorquin; Antunes Ricardo, Marilena; Rocha Pizaña, Maria del Refugio; School of Engineering and Sciences; Campus Puebla; Cortes Ferre, Hector EmmanuelThanks to previous studies, the use of enzyme-assisted extraction (EAE) has been demonstrated as one of the best techniques to extract phenolic compounds specifically from pepper seeds. Likewise, the anti-inflammatory activity of these compounds has been studied and how the use of enhancers benefits the extraction and enhances the properties of the extracts. Therefore, the present research corresponds to a continuation of these findings, to be able to demonstrate how ferulic acid as an enhancer is ideal for improving extraction, extracting better quality phenolic compounds, promoting the generation of aggregates to these phenols and also enhancing the properties of the same, also testing how ultrafiltration helps us separate these aggregates to be able to compare their immunostimulant activities and mainly to be able to demonstrate the immunostimulant properties of these extracts. The use of ferulic acid as an enhancer was shown to reduce the amount of total soluble carbohydrates (TSC) and that, when passing through ultrafiltration, it achieved the lowest loss of suspended solids (6%) and the presence of more ppm of phenolic compounds in the samples. With this enhancer, we verified the value of using this phenolic acid in the extraction of phenolic compounds. The findings in particle size gave us the conclusion of the formation of small polyphenols and polysaccharides that manage to pass through the ultrafiltration pores and achieve particle sizes even larger (JPSC = 893.8 nm and JPSF = 1039 nm) than those of the aggregates at times 120 and 180 minutes. The characterization of free phenols served to demonstrate the disappearance of phenolic acids in the filtered compounds and also to quantify vanillin (NF-JPSC = 14.66 – 1.28 μg/g, NF- JPSF = 38.04 – 0 μg/g, F-JPSC = 16.778 – 0 μg/g and F- JPSF = 27.474 – 0 μg/g), which is decreased as the hydrolysis time increases, resulting in the formation of an aggregate of this phenolic compound with sucrose, which is the most abundant sugar in these extracts and which was also characterized and demonstrated that it disappears when it is filtered and only fructose remains as the most abundant sugar. Finally, it was verified that the immunostimulant activity is higher in the concentrated extracts (2x) and in those without filtering, achieving a production of nitric oxide (NOx) of up to 327.76%, and comparing different concentrations of solids in suspension (800, 400, 200 , 100, 50, 25, 12.5 and 6.25 ug/mL) with the minimum concentration being the one with the most immunostimulating activity and also being the least cytotoxic (cell viability = 143.81%) in the 2x sample at 120 minutes of hydrolysis, this being the best of all the samples analyzed.
- Ultrasound-assisted extraction of phenolic compounds from mexican jackfruit (Artocarpus heterophyllus Lam.) pulp and their antioxidant activity(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-07-13) Cruz Casillas, Frida Camila; Rodríguez Martínez, Verónica; puemcuervo, emimayorquin; García Amézquita, Luis Eduardo; García Varela, Rebeca; School of Engineering and Sciences; Campus Monterrey; García Cayuela, TomásIn Mexico, jackfruit is one of the least known and underutilized fruits in the states of Jalisco and Nayarit; therefore, production is mainly exported. However, an estimated 10% of the total production does not meet the minimum requirement for quality standards. On the other hand, since jackfruit is not widely used, it represents an opportunity for research to provide an added value. Studies in this thesis showed that jackfruit and its by-products could promote the generation of functional ingredients with nutraceutical characteristics. Jackfruit pulp and peel’s nutritional and techno-functional characteristics showed that both have great potential as functional ingredients, depending on the application or food matrix. In recent years, the use of ultrasound (US) processing to extract bioactive compounds from plant matrices has increased. Thus, this research aimed to evaluate the effect of different ultrasonic treatments to assist the extraction process from jackfruit pulp powder, increase total phenolic compound content, and analyze their antioxidant capacity. A three-factor Box-Behnken design was used; here, processing time (5, 17.5, 30 min), solid/ liquid ratio (S/L; 1:5, 1:15, 1:25 g/mL), and the ultrasonic amplitude (40, 70, 100%) variables were considered to study the variations in the total phenolic content (TPC), and the antioxidant capacity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azinobis [3-ethylbenzothiazoline-6-sulfonic acid]-diammonium salt (ABTS) techniques. In addition to physicochemical and nutritional characterization, results showed that the S/L ratio had the most significant effect on the TPC. However, there were no significant differences between the TCP values obtained from ultrasound-treated and untreated samples. The maximum phenolic compounds yield from the US-treated samples was 1.48 ± 0.02 mg GAE/g, achieved by using 100% amplitude for 17.5 min with an S/L ratio of 1:25 g/mL. Additionally, no correlation between the TPC and antioxidant capacity was determined. The highest antioxidant capacity determined by the ABTS assay was 1.29 ± 0.60 mg AAE/g, achieved by using 40% amplitude for 17.5 min with an S/L ratio of 1:25 g/mL. However, from the chromatograms, differences were observed between the treated and untreated samples since the peaks of the treated sample from fresh jackfruit pulp obtained a higher signal than the other samples. The phenolic compounds identified by HPLC in jackfruit pulp extracts were hydroxybenzoic acid, catechin, protocatechuic acid, chlorogenic acid, coumaric acid, and luteolin.
- Production of spray-dried chickpea instant powders from a proteolytic-amylolytic hydrolysate(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-14) Domínguez Chávez, Alison Nelisa; PEREZ CARRILLO, ESTHER; 97996; Pérez Carrillo, Esther; puelquio/mscuervo; Welti Chanes, Jorge Santos; Antunes Ricardo, Marilena; Garcia Amezquita, Luis Eduardo; Escuela de Ingeniería y Ciencias; Campus Monterrey; Serna Saldívar, Sergion Román OthónCurrent research for alternatives for milk and dairy products, leads the food industry to the application of various processing technologies for raw materials such as legumes with the objective of transforming them into vegetable protein beverages. These products should offer benefits for different types of consumers especially those who adopted nutritional habits such as vegetarianism, veganism or want to avoid allergies. One of the legumes that has been studied for the development of vegetable alternatives to milk is chickpea, which its transformation implies the use of various processing technologies such as thermal and enzyme treatments. From earlier studies it has been found that the combination of thermal extrusion and enzyme hydrolysis of whole chickpea flour with Alcalase and thermoresistant alpha amylase, yield a liquid chickpea hydrolysate rich in protein (20%) and hydrolyzed starch (48%). This liquid chickpea hydrolysate is a promising source for producing an alternative for a novel vegetable milk analog. The withdraw of this alternative is that the beverage requires refrigeration or the employment of aseptic packaging for conserving its properties in order to avoid reduction on its quality and microbial contamination. Drying technologies can overcome this condition by producing powders with a longer shelf life. Therefore, in this research, spray drying technology was used to produce chickpea hydrolysate powders with a prolonged shelf life at room temperature. Since chickpea hydrolysates present 48% of hydrolyzed starch, this may produce operational problems during spray-drying process due to the accumulation of material in the drying chamber. Therefore, inulin and maltodextrin were used as carrier agents with the aim of improving spray-drying processing. These ingredients were evaluated in order to optimize process yield and improved functional properties of chickpea hydrolysate powders for instant beverage preparation. Spray drying conditions were evaluated at 70 and 60°C as outlet temperatures with 180°C inlet air temperature whereas the carrier agents were used in concentrations of 1.5% or 3.0% w/v. Both temperature conditions and type and concentration of carriers were modeled for producing sorption isotherms at 25, 35 and 45°C through Guggenheim-Anderson-de Boer (GAB) and Brunauer-Emmet-Teller (BET). Furthermore, whole, and extruded chickpea flour, freeze-dried and spray-dried hydrolysate powder without carriers were analyzed to evaluate changes in total phenolic contents due to processing. The thermoplastic extrusion of chickpea meal reduced the concentration of phenolic compounds, while hydrolysis increased it. The spray dried products presented statistical differences of total phenolics content in comparison with freeze-dried products due to temperature conditions in spray drying process. Additionally, the assessment of the yield, solubility, and moisture were performed in each powder sample Moisture sorption isotherms analysis revealed that the formulations produced with 1.5% maltodextrin with inlet air temperature of 180°C and outlet air temperature of 70°C, and 3.0% inulin with inlet air temperature of 180°C and outlet air temperature of 60°C yielded the most stable powders in terms of hygroscopicity and certain phase transitions.
- Solid-state fermentation for enhanced extractability of nutraceutical compounds of tomato by-products(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-12-02) Cano y Postigo, Luis Octavio; García Cayuela, Tomás; hermlugo/tolmquevedo; García Amézquita, Luis Eduardo; Navarro López, Diego Eloyr; Escuela de Ingeniería y Ciencias; Campus Monterrey; Jacobo Velázquez, Daniel AlbertoTomato pomace is a food industry by-product produced in significant quantities, mainly composed of the tomato seeds and peel, and pulp residues. This organic by-product is both rich in functional nutraceutical compounds like carotenes and phenolic compounds, which have proven to offer antioxidant, anti-inflammatory and anti-carcinogenic properties. Nutraceutical compounds can be extracted by a wide variety of techniques, like with the use of organic solvents, enzymatic hydrolysis, supercritical fluid extraction, or ultrasound- assisted extraction. Solid-state fermentation (SSF) is a bioprocessing technique that has previously been used to generate compounds of interest. However, it has not been used as a specialized pretreatment for extracting nutraceutical compounds already present in the substrate. Based on that, this study aimed to evaluate the potential effectiveness of an SSF as part of pretreatment to increase the extraction of nutraceutical compounds like lycopene and phenolic compounds. The extractions of SSF were directly compared with other pretreatments, including industrial-grade enzymes and enzymatic cocktails from fungi. Two fungal strains, Aspergillus niger ATCC 6275 and Rhizopus oryzae BIOTEC00X (isolated from agave pomace and identified by MALDI-TOF mass spectrometry), were used for the fermentation of tomato pomace for three 3 days at 30 °C and 80% humidity. Then, the tomato pomace was dried until constant weight and was subsequently subjected to an extraction using hexane for total carotenes and methanol for total phenolic compounds. Spectrophotometric measurements were used as a quick screening method to determine the best extraction performance. Results showed that SSF as a pretreatment helped to obtain between 50-60% more carotenes than the control, while commercial enzymes offered an increase of 107%. The best treatment for phenolics was obtained with an enzyme-rich broth, with an increase of 90-97% in extracted total phenolics, followed by the SSF with an increase of a 24-38% over the controls. Individual phenolic compounds were identified and quantified by the application of ultra-high-performance liquid chromatography (UHPLC). This technique allowed the tentative identification of 15 compounds, from which naringenin derivative III, protocatechuic acid and feruloylquinic acid were the most susceptible to variate depending on the pretreatment applied to the tomato pomace. It is concluded that SSF increases the extraction of nutraceutical compounds present in tomato by-products and could become an alternative method of extraction at an industrial scale, given that it is an innovative and green technology.