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
- Effect of pulsed electric field on Zophobas morio: evaluation on the lipid extraction yield, techno-functional properties, and protein characterization(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-05) Fernández Salas, Ivette Michelle; Tejada Ortigoza, Viridiana Alejandra; emipsanchez; García Amézquita, Luis Eduardo; Arredondo Ochoa, Teresita; Escuela de Ingeniería y Ciencias; Campus Monterrey; Espinosa Ramírez, Johanan del PinoThe effect of pulsed electric field (PEF) on Zophobas morio (ZM) and its influence on the techno-functional properties, lipid extraction yield, and protein characterization is presented in the herein dissertation. Briefly, the document is composed of six chapters. The first one gives the problem statement, which is followed by the theoretical framework, in which the importance of the consumption of edible insects and the nutritional composition of ZM is addressed. Followed by a review of the mechanisms and critical parameters of PEF and its applications in extractions; then, the technological properties (water and oil holding capacity (WHC and OHC), foaming capacity (FC), and emulsifying capacity (EC)), and protein characterization (protein solubility, digestibility, and SDS-PAGE) theory. The third chapter constitutes the hypothesis, objectives, and research plan. Then, chapter four is composed of the manuscript “Effect of pulsed electric field on Zophobas morio: evaluation on the lipid extraction yield, techno-functional properties, and protein characterization”, where the characterization of ZM and the effect of PEF on ZM was evaluated. PEF was applied at different parameters (1-5.6 kV/cm; 10 and 200 pulses; 4 μs; 200 Hz), and the lipids extraction yield, techno-functional properties (WHC, OHC, FC, and emulsion activity index (EAI)), and protein characterization (solubility, digestibility, and SDS-PAGE) were assessed. PEF-treated flours were compared to untreated ZM flour. The WHC and OHC values of the PEF-treated flours increased and decreased, respectively with the applied treatment. EC and FC displayed no differences. The highest lipids extraction yields were achieved at 5.6 kV/cm (200 and 10 pulses), and 3 kV/cm (200 pulses) leading to 77.60, 64.38, and 64.48% yield. After defatting the PEF-treated flours, the WHC, OHC, FC, and EAI were also enhanced. The solubility was decreased at 5.6 kV/cm and 200 pulses. The digestibility was 78.68-79.86%, and no molecular weight differences were observed on SDS-PAGE among samples. In the fifth chapter, the scientific poster presentation for the 37th EFFoST International Conference 2023 is presented. Finally, the appendix section includes the fully described methodologies of the analyses and the abbreviations and acronyms used. In conclusion, this research demonstrated that ZM has a high nutritional value due to its rich content of lipids and protein, amino acids, and fatty acids. The use of PEF could be used to enhance the extraction of lipids and to tailor the techno-functional properties, and due to its high digestibility, the resulting ZM PEF-treated flours further add to the application of ZM in food formulations.
- Impact of the addition of brewer’s spent grain into a bread, cookie and pasta model on digestion and physicochemical characteristics(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021) Lanzagorta García, Mauricio; Rosa Millán, Julián de la; emijzarate, emipsanchez; Morales de la Peña, Mariana; Escuela de Ingeniería y Ciencias; Campus Monterrey; Heredia, ErickThree food systems (box bread, cookies, and pasta) were prepared by partially substituting wheat flour with 5%, 15%, or 25% of Brewer’s spent grain (BSG) with and without hop. The aim was to analyze the impact of the BSG incorporation on the physicochemical and nutritional characteristics of the food systems. The dimensions for all the food systems were analyzed to determine if there were significant changes with respect to the control, also a structural analysis was made for the loaves of bread. The color was obtained for each sample and the color difference (ΔE) with respect to the control was obtained to find out if higher levels of BSG incorporation show evident differences to the human eye. Proximal analyses were carried out (moisture, protein, ash, fat, and carbohydrates) as well as the determination of the carbohydrate fraction, the phenolic compounds, and antioxidant activity for all the food systems. Thermal characteristics and crystallinity for all the food systems were determined to observe if BSG incorporation had an effect on the structural arrangement of the food systems. Additionally, the digestibility was analyzed by calculating the incremental area under the curve (AUC), hydrolysis index (HI), and predicted glycemic index (pGI) in vitro and in vivo for all the food systems. A principal component analysis (PCA) showed that the fist components were crystallinity and soluble fiber for bread and cookies, and RDS for pasta, while the second components were insoluble fiber, RS, and SDS for bread, cookies, and pasta respectively. Additionally, from a cluster analysis it could be determined that for all food systems, the principal variables that have an effect on the digestibility are the amylose content and the RDS. The obtained results could indicate that BSG incorporation may affect the structure of the food systems and therefore have a direct impact on lowering the pGI.