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
- Chickpea-based 3D food printing high-protein formulation: rheology and printability(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-11) Rodríguez Fernández, César Ibrahym; Tejeda Ortigoza, Viridiana Alejandra; emimmayorquin; Gutiérrez Uribe, Janet Alejandra; Corradini, María G.; Caporizzi, Rosella; School of Engineering and Sciences; Campus MonterreyA study focused on the extrusion-based printability of extruded and non-extruded chickpea flours is presented in this thesis. This study covers the formulation of a chickpea based high-protein formulation intended for 3D food printing, assessing the effect of extrusion processing and omega-3-rich oil enrichment over the flours’ printability and rheological properties. Additionally, an open-source, printable standard method for any material’s image-based analysis is proposed and evaluated. Chapter 1 includes the motivation, problem statement, and context for this study. It also states the theoretical framework and state-of-the-art of plant-based printable formulations, 3D food printing techniques, and printability assessment methods. Chapter 2 deepens on the rheological concepts and functional parameters for a food ink to be printable. Chapter 3 details the hypothesis, objectives, and research plan followed through the development of the project. The short communication “Standard method proposal for 3D food prints picture-taking and dimensional accuracy deviation measurement” (Chapter 4) includes the development and usage of the image-capturing system proposed for replicable image-based analysis of the printing performance of any food ink. Chapter 5 consists of the manuscript “Chickpea-based 3D food printing high-protein formulation: rheology and printability”. Herein, the best formulation parameters for printing extruded and non-extruded chickpea flours are described, as well as detailing the effect of extrusion processing and omega-3 enrichment over the material’s functional properties. The abstract and acceptance letter for the oral presentation at IUFoST 2024 are included in Chapter 6. Finally, future work and conclusions are presented in Chapter 7. This thesis compiles the rheological properties of the chickpea flours used, as well as the successful printable profiles for their integration into more complex and nutritious formulations
- Development of polyethylene fibers using extrusion for the projection of its implementation on textiles(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12) Martínez Hernández, Saúl; Treviño Quintanilla, Cecilia Daniela; emimmayorquin; Lozano Sánchez, Luis Marcelo; Franco Urquiza, Edgar; Martínez Franco, Enrique; Burelo Torres, José Manuel; School of Engineering and Sciences; Campus Querétaro; Treviño Quintanilla, Cecilia DanielaThe global textile industry faces significant challenges due to unsustainable practices, including extensive resource consumption and substantial waste generation. This thesis investigates the development of polyethylene (PE) fibers using extrusion techniques to address the demand for durable, lightweight, and sustainable fibers. The choice of PE is driven by its favorable optical properties, availability, and compatibility with textile production requirements. This research optimized extrusion parameters—screw speed, heating zone temperature, cooling rate, and collection speed—to produce fibers with a target diameter of 15 μm, achieving final diameters of up to 8 μm. A coextrusion approach was utilized, creating core-shell fibers with PE as the core and polylactic acid (PLA) as the shell, enabling precise diameter control. The PLA shell was removed through chloroform dissolution. Fibers with and without the shell were characterized using differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM) to evaluate their composition and structural integrity. The fibers were woven into textiles using a table loom, tested for wicking properties, and compared against existing textile alternatives. SEM analysis provided detailed structural insights into the woven samples. Results demonstrate the potential of these fibers as a sustainable alternative to conventional textiles, with promising performance in wicking tests. Further optimization and exploration of production methods are necessary to enhance their viability for industrial applications.
- 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.
- Saccharification of chickpea supernatants made of extruded chickpea flour and their lactic acid fermentation with five different Lactobacillus strains(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-12-06) Mariscal Orduño, Mireya; Serna Saldívar, Sergio Román Othón; puemcuervo; del Pino Espinosa Ramírez, Johanan; Santacruz López, Yolanda Arlette; School of Engineering and Sciences; Campus Monterrey; Pérez Carrillo, EstherGlucose-rich chickpea-based supernatants were developed with extruded chickpea (EF) flour enzymatically-treated with amyloglucosidase EF (AMG), and raw chickpea flour (RF) treated with α-amylase prior to catalysis with amyloglucosidase RF (Amyl + AMG). The resulting supernatants were subjected to lactic acid fermentation with five different Lactobacillus strains as starters (Lactobacillus plantarum BG112, Lactobacillus plantarum 299v, Lactobacillus plantarum V3, Lactobacillus plantarum 29, and Lactobacillus acidophilus LA3). At the end of fermentation, all strains produced pH drops to about 4.1 and yielded between 0.7-1.1 % of lactic acid. The La LA3 strain yielded the highest lactic acid whereas the counterpart Lp 29 was the lowest. Moreover, an active metabolism over glucose and α-galacto-oligosaccharides was found in all the strains. Lp 29 presented the highest growth rate in both supernatants. Interestingly, at the end of the programmed fermentation, all strains reached cell counts of about 109 CFU/mL (9 Log CFU/mL) with log units stable throughout 14 days of cold storage.
- Encapsulation of isorhamnetin glycosides from opuntia ficus-indica through a liposomal delivery system and its anti-aging effect(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-06-15) Figueroa Robles, Alejandra; GUAJARDO FLORES, DANIEL; 256061; Guajardo Flores, Daniel; puelquio/mscuervo; Martínez Avila, Mariana; School of Engineering and Sciences; Campus Monterrey; Antunes Ricardo, MarilenaIntroduction. Opuntia ficus-indica, known as prickly pear, has multiple biological applications, many of them attributed to its phenolic compounds: isorhamnetin glycosides. In addition to having these advantages, these compounds have limitations characterized by their high polarity that limits their permeability through skin layers for use in topical formulations, bioavailability due to the size of the structures, the rapid metabolization and thermosensitive feature. In order to increase their stability and solubility, the compounds were encapsulated through a liposomal delivery system. Methods. The extraction of the compound was carried out by means of ethanolic extraction in a 50:50 ethanol:water ratio. The isorhamnetin glycosides were identified by a high pressure liquid chromatograph equipped with a photodiode array detector and quantified as milligrams of total isorhamnetin glycosides per extract gram by a high-pressure liquid chromatograph equipped with a UV-Vis detector. The liposomes were synthesized by the thin-film layer evaporation and extrusion technique through a mixture of lipids (phosphatidylcholine and cholesterol in the following ratios: 7:3 and 10:1) using chloroform and methanol as solvents. Diameter size, polydispersity index, zeta potential, and stability studies were evaluated through dynamic light scattering (DLS) measurements in a zetasizer instrument. Encapsulation efficiency and release percentage analysis were also evaluated through a high-pressure liquid chromatograph equipped with a UV-Vis detector. Results. Liposomes of nanometric size were obtained consisting of a combination of cholesterol and phosphatidylcholine (70:30) ranging from 77.68 ± 10.76 nm to 297.20 ± 33.79 nm. The encapsulation efficiency of the liposomes is on a range from 87.85% ± 13.49 to 98.61% ± 0.93. More stable smaller particle size values were achieved when using a 7:3 lipid ratio in the liposomal synthesis. Also, these liposomes demonstrated an anti-elastase activity of 21.72% and a 15.83% of anti-collagenase activity. After the 72 h isorhamnetin glycosides release analysis, the results indicate around a 50% release rate. Conclusions. Encapsulation of isorhamnetin by liposomes improves the stability and solubility of the compounds, making it a more effective delivery system. The usage of a cosmetic formulation including isorhamnetin glycosides loaded liposomes can prevent skin aging based on a controlled delivery system technology. This product will be preferred by customers which tend to buy natural cosmetic products.
- Development and characterization of a high hydrosoluble food ingredient using extruded whole chickpea flour and sequential alcalase® and α-amylase treatment(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020) Silvestre de León, Robinzon; PEREZ CARRILLO, ESTHER; 97996; HEREDIA OLEA, ERICK; 334243; Serna Saldivar, Sergio Román Othón; 3598; Pérez Carrillo, Esther; RR; Heredia Olea, Erick; Serna Saldivar, Sergio Román Othón; Escuela de Ingeniería y Ciencias; Campus Monterrey; Espinosa Ramirez, Johanan del PinoChickpea is an adequate source of proteins and starch which can be used to develop new nutritious and functional food products such as vegetable beverages. However, in order to use chickpea to develop a functional, healthy and nutritional beverage, its processing is needed to improve the digestibility and increase the quantity of soluble components into an aqueous system. Therefore, in the present research work, extrusion of whole chickpea and sequential hydrolyses with Alcalase® and α-amylase were evaluated to develop a high soluble chickpea-based food ingredient. The thermoplastic extrusion process was carried out varying processing moisture (15.6% or 22.55%), final barrel temperature (143 °C or 150 °C) and screw speed (450 rpm, 580 rpm, or 700 rpm) to generate three SME inputs (127.95 Wh/kg, 161.58 Wh/kg, and 199.13 Wh/kg). After extrusion, flours were hydrolyzed with Alcalase® and α-amylase in order to maximize soluble compounds after hydration. In general, extrusion did not affect chemical composition, but caused structural modifications that influenced changes in functional properties and modified in vitro protein and starch digestibilities. Extruded chickpea flours presented higher content of soluble proteins and increased starch hydrolysis after Alcalase® and α-amylase treatment, respectively. It was found that extrusion treatment of chickpea with a SME input of 127.95 Wh/kg produced at 22.5% processing moisture, 150 °C of final temperature and 580 rpm of screw speed in combination with the later Alcalase®/α-amylase treatments achieved the highest release of both soluble proteins (70%) and soluble solids (62%) and the highest degree of starch hydrolysis (84%). These results were used to transform whole chickpea flour into a valuable soluble food ingredient by means of a combination of extrusion and sequential Alcalase®/α-amylase treatment. This soluble food ingredient was freeze dried, milled and characterized in terms of chemical composition and protein quality. It was found that the resulting powder had 53.7%, 20.2% and 3.6% of reducing sugars, proteins, and fat contents, respectively. The soluble powder had an in vitro protein digestibility of 83.1%, a PDCAAS value of 0.831 and it did not present any limiting amino acids which suggest that this product had the potential to be used to develop instant chickpea beverages with an excellent nutrimental quality.
