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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- Interplay between kefir microbiota and berry by-products: evaluation of probiotic and prebiotic properties for functional food applications(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-06-11) Hurtado Romero, Alejandra; SENES GUERRERO, CAROLINA; 253929; García Cayuela, Tomás; emipsanchez; Senés Guerrero, Carolina; Zárate, Gabriela; Escuela de Ingeniería y Ciencias; Campus Monterrey; García Amézquita, Luis EduardoA functional food is defined as a food that contains biologically active components with proven health benefits, offering the potential to reduce the risk of specific chronic diseases or beneficially affect target functions beyond its basic nutritional functions. Currently, some food industries re-process their by-products and use them as functional food ingredients, making sustainable and stable economic growth. Industrial by-products generated in Jalisco, including berries, leads to losses of food products that can represent up to 40% of the processed volume. Further, berries generate high amounts of by-products during industry manufacturing. In this context, these berry by-products could be recovered and used successfully for different industry purposes, such as production of prebiotic ingredients. Prebiotics are substrates selectively utilized by probiotic microorganisms conferring a health benefit. The potential prebiotic food ingredients obtained from plants or food by-products need to be characterized to determine their properties and the mechanisms by which they exert health benefits, as well as how they impact the gut microbiota composition. Therefore, different commercial probiotics and microorganisms isolated from an artisanal milk kefir beverage were evaluate along with the fermentative capacity of ingredients from industrial berry by-products. Lactoccocus, Leuconostoc, Kluyveromyces and Lactobacillus species were isolated and identified through MALDI-TOF analysis. Overall, L. lactis BIOTEC007, K. lactis BIOTEC009, L. kefiri BIOTEC014 and L. pseudomesenteroides BIOTEC012 species demonstrated desirable probiotic-related properties such as auto aggregation, co-aggregation with pathogens, antimicrobial activity related to the production of organic acids and resistance to in vitro gastrointestinal digestion conditions. Regarding the berry by- products, bagasse of berries were obtained and characterized, showing antimicrobial activity, high content of bioactive compounds and a high content of fiber, proteins, and carbohydrates. Hence, when fermented by kefir isolated microorganisms such as L. lactis BIOTEC007, L. kefiri BIOTEC014 and L. rhamnosus GG, maximum growth absorbance values in blueberry and strawberry bagasse media were observed. Moreover, a substrate consumption assay showed a possible utilization of bagasse fibers and polyphenols. Finally, four synbiotic fermented beverages containing blueberry bagasse were formulated. The product fermented by L. lactis BIOTEC007 and L. rhamnosus GG were chosen as the best due to their physicochemical characteristics and sensorial attributes. The beverage also contained considerable levels of bioactive compounds including phenolic acids and anthocyanins. Finally, it was observed that this formulation with bagasse promoted the growth of microorganisms in the product and exerted in some way a protective effect, since they resisted the digestion stages in a better way than the isolates that were in a milk matrix with no bagasse as a control. These properties allow to confirm tha blueberry bagasse could be considered as a prospective prebiotic ingredient along with potential probiotic isolates in the formulation of functional fermented foods.
- Characterization of sausages added with a functional carrot powder ingredient rich in pro-vitamin a carotenoids and fortified with chlorogenic acid(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2017-05-27) Alvarado-Ramírez, Melissa; Jacobo Velázquez, Daniel Alberto; Benavides Lozano, Jorge A.; Tirado Escobosa, JoaquínMetabolic syndrome has become a worldwide health issue that results in the increased risk of chronic degenerative diseases such as diabetes, cancer, and cardiovascular diseases. These metabolic conditions could be prevented if the intake of nutraceuticals is increased. The main source of these compounds in the diet are fruits and vegetables, however the consumption of such foods in the Mexican population is low, and thus it is relevant to design strategies that allow the incorporation of nutraceutical compounds in high-consumed foods in the population. The transformation of fruits and vegetables into powders, for later incorporation in food formulations as ingredients could be a strategy to increase the consumption of nutraceuticals. However, the heat treatments to which vegetables are subjected during drying to obtain powders induce a significant loss of these compounds. Also, there are additional losses during processing when the powder is added to a food formulation. In the past years, postharvest abiotic stresses such as wounding, modified atmospheres, and UV-radiation, have been studied as an effective tool to improve the accumulation of bioactive compounds in horticultural crops. In this context, it has been reported that wounding stress induces the accumulation of phenolic compounds, specially, chlorogenic acid (CHA) in carrots. Thus, the transformation of stressed carrots into a powder (carrot powder, CP) and its further incorporation into highly consumed foods, would be an effective strategy to overcome thermal losses of nutraceuticals observed during processing and to increase the consumption of antioxidants in the Mexican population. In the present study, a carrot powder with high concentration of phenolic compounds (functional carrot powder, FCP) was produced and added as an ingredient to sausage formulations. To obtain FCP, carrots were shredded, stored for 48 h at 15 °C, dried at 60 °C and grounded by milling. The nutraceutical content of phenolic compounds, carotenoids, water absorption index (WAI), and oil absorption index (OAI) were evaluated and compared to regular carrot powder (control carrot powder, CCP), which was obtained by drying carrots immediately after shredding (without storing the samples). Both CPs showed similar levels of α-carotene, β-carotene, and retinol equivalents (RE); whereas FCP showed 612.4% and 798.4% higher levels of total phenolics and CHA, respectively, as compared with CCP. Likewise, FCP showed higher values of WAI and OAI. Preliminary studies were performed to determine the optimum FCP concentration in sausages. Based on the results, formulation with 4% w/w FCP was chosen as the optimum concentration for a complete characterization of the product. A proximate analysis and dietary fiber content was determined in sausages added with 4% FCP and 4% CCP. Moreover, pH and purge values were evaluated as well as color, texture properties, and nutraceutical content (carotenoids and phenolic compounds) for 42 d of storage at 4 °C. Finally, a sensory acceptability test was performed. It was observed an increment of 72% in total dietary fiber by the addition of 4% CP, and a significant decrease of moisture in CCP formulation. Likewise, FCP addition decreased the pH of sausage, while CCP showed higher purge loss than the control and FCP formulation during storage. Color as well as texture parameters were also affected by CP addition. In general, phytochemical content showed stability during storage of sausages added with CP. Compared to CCP sausages, FCP formulation showed 377.7% higher concentration of total phenolic compounds. No significate differences in carotenoids were observed between CP formulations, while a portion of 62.5 g of 4% CP sausage contributes to 32.5% of daily retinol equivalent intake in Mexican population. Finally, a consumer’s acceptability test showed adequate acceptability of CCP and FCP formulations by consumers. Results demonstrated that FCP addition in a sausage formulation resulted on a product accepted by consumers, while providing nutraceutical compounds such as fiber, phenolic compounds and carotenoids, which could greatly aid on the prevention of chronic and degenerative diseases.