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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- Physicochemical and techno-functional evaluation of native Mexican fruit by-products for their application in industry(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-12-07) Ramírez Aguirre, Mayra Deyanira; García Amézquita, Luis Eduardo; puelquio/tolmquevedo; Tejada Ortigoza, Viridiana Alejandra; Rodríguez Martínez, Verónica; García Gamboa, Ricardo; Escuela de Ciencias e Ingeniería; Campus Monterrey; García Cayuela, TomásIn recent years it has been observed that consumers are more aware of the food intake that can bring more benefits to their health or that can reduce the risk of suffering from various diseases (cardiovascular, diabetes, cancer, among others). In Mexico there are a large number of unknown native fruits that potentially have a preventive effect on these diseases. These fruits are rich in multiple nutrients, among which it could be highlighted the content of fiber, protein, vitamins and minerals. In fact, recent studies have shown that these fruits also contain a large number of bioactive compounds such as phenolic compounds, carotenoids, flavonoids, anthocyanins, just to mention some. These elements are highly related to beneficial health effects since they present bioactivity as antioxidants, anticancer, antidiabetic, antimicrobial, among others. Additionally, due to the composition of native Mexican fruits, their use has been proposed for the development of techno-functional ingredients, in other words, of additives that can improve the physicochemical characteristics of foods, replacing some of the conventional chemical additives. After a long review in the literature, it was found that the representative fruits of the western zone of Mexico that could be used in this first stage are the following: aguama (Bromelia pinguin L.); nance (Byrsonima crassifolia L. Kunth); hawthorn fruit (Crataegus mexicana); ayale (Crescentia alata Kunth); black sapote (Diospyros digyna); sapodilla (Manilkara sapota (L.) Royen); xoconostle (Opuntia joconostle Weber ex Diguet); guamuchil (Pithecellobium dulce (Roxb.) Benth); papache (Randia echinocarpa); and yellow plum (Spondias mombin L.). These fruits seem to be a potential source of bioactive ingredients that combined with their nutrients can have a high impact as additives in the food industry. In addition, because they are under exploited fruits and therefore not much used, they could generate a positive impact on society. Due to the increase in food consumption, currently large amounts of food waste are generated. This food waste have proven to be rich sources of bioactive compounds, even more than fresh fruits and vegetables, therefore, the study of these fruits as by-products is proposed, that is, as those industrial waste that can still be used such as shells, bagasse, seeds, juice, peels, among others. Therefore, the separation of pulps, peels and seeds parts of each fruit is proposed to similar these by-products. Therefore, the purpose of this work is to make a physicochemical characterization, as well as the state of maturity of the selected fruits. Additionally, a characterization of the fruits by-products composition will be carried out, determining the content of soluble dietary fiber, insoluble dietary fiber, total dietary fiber, digestible carbohydrates, protein, fat, minerals, as well as the energy content of the samples. After obtaining ingredients from these fruits, a techno-functional characterization will be accomplished: water and oil retention capacity (WRC and ORC, respectively), solubility (SOL), swelling capacity (SWC), and tapping density (TD). Finally, the functional capacity measured with three different assays were studied in terms of antioxidant compounds, Folin-Ciocalteu for total phenolic content (TPC) and radical scavenging ability determination by DPPH and ABTS. These studies were achieve in order to fully characterize these ingredients and to be able to relate their nutraceutical and techno-functional properties with their composition so that, native Mexican fruits by-products powders can be used to obtain ingredients to different industries, mainly in the food industry.
- 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.