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.
Browse
Search Results
- Postbiotics from cheese whey: Inactivation methods and biological activity of selected microorganisms(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-02) Osuna Orozco, Francisco Raúl; García Cayuela, Tomás; emipsanchez; Carrillo Nieves, Danay; García Gamboa, Ricardo; Binetti, Ana G.; School of Engineering and Sciences; Campus MonterreyA postbiotic is defined as a preparation of inanimate microorganisms and/or their components that confer a health benefit to the host, with potential applications for modulating the gut microbiota and managing metabolic diseases. While still understudied, postbiotics are gaining attention for their therapeutic possibilities, particularly due to their longer shelf life and safety profile compared to other biotic options. Many food industries are reusing by-products to create functional food ingredients; however, about half of the cheese whey produced by the cheese industry is still discarded untreated, contributing to significant land and water pollution. This study explores cheese whey as a matrix for producing postbiotics through three inactivation methods: pasteurization, thermal sterilization, and ultrasound inactivation. Four microorganisms were selected and tested, including two commercial probiotics (Lactobacillus acidophilus LA3 and Lactobacillus acidophilus LA5); and two strains from the BIOTEC collection (Kluyveromyces lactis BIOTEC009 and Lentilactobacillus kefiri BIOTEC013) isolated from artisanal milk kefir. The fermentative behavior of these microorganisms in cheese whey was analyzed, and the antioxidant, anti-diabetic, and anti-inflammatory properties of the postbiotic preparations were evaluated through several assays and compared to a control group of the same microorganisms without prior inactivation. These results indicated that the postbiotic preparations exhibited desirable properties, often matching or surpassing the bioactivity of live preparations. The thermal sterilization treatment seems to be especially noteworthy, as it managed to enhance the antioxidant capacity of all strains, while the ultrasound treatment seemed favorable for anti-inflammatory properties. Lactobacillus acidophilus LA3 stood out as the strain with the best bioactivity overall, even with its treatments, although, there was no single combination of strain and treatment that was the best for every assay. A techno-economic analysis was carried out by doing a simulation of an industrial- scale process to produce postbiotics using two inactivation methods, pasteurization and sterilization. The analysis concluded that for the parameters established, the project is environmentally friendly and both scenarios can be financially viable with a payback time of the initial investment of 4-5 years.
- High intensity ultrasound processing effect on avocado and soybean oleogels(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-12-06) Rumayor Escobar, Andrés; Tejada Ortigoza, Viridiana Alejandra; puemcuervo; de la Rosa Millán, Julián; Morales de la Peña, Mariana; Arredondo Ochoa, Teresita; School of Engineering and Sciences; Campus Querétaro; Dibildox Alvarado, ElenaHigh Intensity Ultrasound (HIU) has been used to change crystalline networks of oleogels. The effect of HIU on structure and stability of soybean and avocado oleogels was evaluated. HIU treatments (25 and 50 % amplitude and 15 and 30 s) were applied at controlled 58°C to oleogels (first crystal appearance). All samples were analyzed by crystal morphology, melting behavior, solid fat content (SFC), texture, oil binding capacity (OBC) and viscoelasticity (G’ and G’’). Results showed that HIU reduced crystals size and from needle to a spherulite morphology for all treatments compared to control samples. Melting profile was similar (in shape) for all samples, but HIU samples calorimetry presented narrower peaks compared to controls. The lowest enthalpy values were presented in control samples, due to a smaller number of crystals and enthalpy was not modified among treatments. OBC in soybean samples increased significantly as treatments time and amplitude increased. In avocado oleogels, adhesiveness and OBC increased for the lowest amplitude treatment. HIU treatments increased firmness of all samples in contrast to control. Results showed that HIU can modify oleogels’ microstructure, forming smaller and more crystals than control samples. This formation of smaller crystals increased firmness, adhesiveness and OBC. Viscoelastic behavior was reduced in all HIU treatments for both oils (except A2, which increased) and SFC was reduced as the HIU treatment intensity increased for both matrices.
- Ultrasound technology for the modification of red raspberry by-products: effects on techno-functional and nutraceutical characteristics.(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-10-25) Martínez Solano, Karla Corina; MARTINEZ SOLANO, KARLA CORINA; 785356; García Amézquita, Luis Eduardo; emipsanchez; Tejada Ortigoza, Viridiana Alejandra; García García, Rebeca María; Morales de la Peña, Mariana; Escuela de Ingeniería y Ciencias; Campus Monterrey; García Cayuela, TomásRaspberries are one of the fruits with the most economical relevance for the state of Jalisco in Mexico. However, it has been estimated that around 37% of the total production does not comply with the minimum quality standards to be eligible for commercialization or exportation. These by-products may enhance the generation of novel ingredients with unique techno-functional properties and nutraceutical characteristics. Furthermore, consumer’s demand for healthier foods have increased in the last years. It represents an opportunity to incorporate ingredients, such as fruit and vegetables’ powders (FVP) and phenolic compounds into food formulations. Ultrasound (US) processing is increasingly used for the modification of dietary fiber (DF) characteristics and phenolic composition of fruit and vegetable matrixes. The aim of this investigation was to evaluate the effect of different ultrasonic treatments on the dietary fiber content, proximate, and phenolic composition, techno-functional properties and antioxidant capacity of red raspberry by-products’ powder (RP). A three factorial Box-Behnken design including as variables the liquid and solid ratio (LS; 10:1, 20:1, 30:1 mL:g), processing time (20, 30, 40 min), and US-amplitude (50, 75, 100%) was conducted to study changes in total (TDF), high molecular soluble (SDFP) and insoluble (IDF) dietary fiber contents, water-/oil holding capacity (WHC/OHC), solubility (SOL), swelling capacity (SC), tap density (TP), hygroscopic properties, total phenolic (TPC) and anthocyanin (TAC) content and scavenging capacity in terms of DPPH and ABTS. Finally, this study evaluated the effect of RP as fat replacer on the textural and sensory characteristics on ice cream mixes. Results showed that all studied US conditions solubilized IDF and increased the SDF:IDF ratio. WHC and OHC increased, whereas TP decreased at almost all the US conditions employed. SOL and SC values did not show a unique behavior when compared to that of the non-US treated (N-UST) RP. Adsorption and desorption isotherms of RP showed a type III classification of BET and N-UST RP displayed higher equilibrium moisture content over all the aw values studied. The maximum recovery of phenolic compounds (4632.7 μg GAE/g db) was achieved using 100% US-amplitude, for 30 min with a LS ratio of 10:1 mL:g and the highest TAC (1883.9 μg CGE/g db) value was achieved by applying 75% US-amplitude, for 20 min at 20:1 mL:g LS ratio. No correlations were found between TPC, TAC and RP’s antioxidant activity. Ice cream supplemented with RP showed lower overrun values and greater melting resistance compared with control ice cream (without RP). Finally, addition of RP improved sensory characteristics of ice creams with the rating resembling to one of high-fat product.
- Evaluation of the reprocessability of polypropylene by the implementation of Ultrasonic Micro Injection Molding(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06) Gaxiola Cockburn, Rafael; GAXIOLA COCKBURN, RAFAEL; 813724; Martínez Romero, Oscar; ilquio, emipsanchez; Olvera Trejo, Daniel; Soria Hernández, Cintya Geovanna; Escuela de Ingeniería y Ciencias; Campus Monterrey; Elías Zúñiga, AlexPolypropylene (PP) is one of the most consumed commodity thermoplastics worldwide, thereby, it is critical to propose new alternatives for the recycling of its post-industrial and post-consumer waste streams. This research evaluated methodically the use of the novel Ultrasonic Micro Injection Molding (UMIM) technology, to identify the changes in morphological, mechanical, thermal and rheological properties, after the reprocessing of pure regrind material for several consecutive cycles. Proper process parameters were obtained by a Design of Experiments, achieving a reduction of micro defects, in addition to thermal stability and an enhancement of the mechanical properties of recycled PP (increase of 36% Young’s modulus, 20% yield stress, 13% ultimate stress, 26% strain, 48% toughness). The tests showed that PP was able to withstand up to five reprocessing cycles until presenting the first signs of mechanical performance downgrading. A better understanding of the mechanochemical effects and degradation is provided by Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA), Fourier Transform Infrared (FTIR) spectra and dynamic rheology. The results of this work set UMIM in a more mature stage for its incorporation to the industry, while contributing to the circular economy practice.
