Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551014
Pertenecen a esta colección Tesis y Trabajos de grado de los Doctorados correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Canola protein – Extraction process by conventional and unconventional methods, functional properties, bioactivity, and uses in non-food applications(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-06-10) Chairez Jimenez, Cristina; Chuck Hernandez, Cristina Elizabeth; emimmayorquin; Espinosa Ramirez, Johanan del Pino; Santacruz Lopez, Yolanda Arlette; Rodríguez Sifuentes, Lucio; Escuela de Ingenieria y Ciencias; Campus Monterrey; Serna Saldivar, Sergio Roman OthonCanola protein (CP), which is extracted to canola meal, is a by-product of the canola oil extraction industry. This abundant and economical product has many functional and nutritional properties. CP has the potential to be used in the food industry because it is a protein with a well-balanced amino acid composition and promising functional properties that could be used in various food matrices. However, its utility is hindered by the presence of undesirable compounds such as glucosinolates, phytates, and phenols, which impart antinutritional properties and undesirable flavors and colors to CP. Because of this, it is important to look at different alternatives to take advantage of this by-product. This study addresses these challenges by exploring alternative protein extraction methods and evaluating their yield, functional, and nutritional properties. Subsequently, by nutritional properties, obtaining nutraceutical benefits, and functional properties, research their film-forming properties and how to improve these properties to develop a sustainable food packaging material. For the first step, the canola meal was subjected to different methods for extraction and purification. Alkaline extraction and ultrafiltration improved the yield (16.23%) and protein recovery (34.88%), and using ethanol as a pre-washing enhanced the functional and nutritional properties of canola protein. Subsequently, the impact of using Controlled Pressure Drop technology (DIC) as a pre-treatment for protein and phenolic extraction was evaluated where process time and pressure have a significant effect on phenolic extraction. To evaluate the nutraceutical properties, bioactive peptides derived from canola meal through enzymatic hydrolysis were investigated and evaluated for their antioxidant and antihypertensive properties. Bioactive peptides from canola meal and CP have antioxidant capacity and antihypertensive capacity near to 90%. Finally, CP has the potential to be used as a food packaging material, but it possesses some functional limitations that need improvement. Modified nanomaterials, plasticizers, and crosslinking agents were added to canola protein films. Incorporating graphite oxide resulted in a 665% reduction in oxygen permeability, a 70% decrease in water vapor permeability, a 400% increase in the contact angle compared to the control, and a 300% increase in tensile strength. These properties could make a sustainable alternative to producing food packaging material with appropriate functional properties.
- Metabolomic approach study about goat cheese “Bouchon de chèvre” type after prolonged ripening(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-11-30) Vázquez García, Rosa del Carmen; VAZQUEZ GARCIA, ROSA DEL CARMEN; 422287; Martín del Campo Barba, Sandra Teresita; emipsanchez; Amaya Llano, Silvia Lorena; Montejano Gaitán, José Gerardo; López del Castillo Lozano, Micloth; School of Engineering and Sciences; Campus Monterrey; Cardador Martínez, María AnabertaBouchon de chévre cheese is a surface-mold cheese made from goat's milk with a cylindrical shape and which is generally marketed after 45 days of maturation. It is produced by using starter and yeast cultures such as Penicillium camemberti, Geotrichum candidum, and Kluyveromyces lactis. At an international level, metabolomic analyzes of cheeses have been widely used to determine the metabolites produced after cheese elaboration to determine the final conditions of the cheese taking into account its chemical conditions, a situation that has not been seen in cheeses made in our country. That is why the objective of this work was to carry out an analysis of all the metabolites produced in a cheese made in a tropical area of the state of Veracruz, Mexico. Bouchon de chèvre type cheeses were ripened for 90 days under controlled conditions. to evaluate the impact of ripening time over physicochemical and texture parameters. Changes in hardness, cohesiveness, springiness, chewiness, and gumminess were evaluated by texture profile analysis (TPA). Moisture was evaluated with official methods, whereas pH (center and rind) was measured directly. The lactic acid determination was carried out by high-performance liquid chromatography. Proteolysis was measured using reverse-phase high-performance liquid chromatography. While the antioxidant activity was determined using a 2,2-diphenyl-1- picrylhydrazyl solution. Lipolysis was analyzed using gas chromatography. Analysis of variance (ANOVA) showed significant differences between all parameters except center pH. Correlation analysis exposed significant correlations between all texture parameters evaluated and lactic acid concentration. There was no significant correlation between moisture and other parameters. Analyzed cheeses showed peptides fraction in the retention time of 2.05, 18.36, and 50.11 min for acid-soluble fraction and non-protein protein nitrogen, and showed antioxidant activity from the first day of ripening to 73% discoloration in the DPPH solution at 55 ripening days. Obtained results suggested that ripened Mexican goat cheese had a DPPH radical scavenging activity related to peptides present originally in the milk or released by starter culture action during cheese ripening. The cheeses analyzed showed a few variations in lipid components during the entire ripening process. The ANOVA showed a total of 7 statistically significant compounds. PCA and GDA showed that petroselinic and vaccenic acid and the unidentified compound 31 are the ones that explain the behavior of the lipid fraction to a greater extent.
- Valorization of Vicia sativa through the production of bioactive peptides by submerged fermentation and the reduction of non-nutritional factors using Instant Controlled Pressure Drop (DIC) technology(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-01-15) Hernández Aguirre, Ángel Iván; HERNANDEZ AGUIRRE, ANGEL IVAN; 592104; Cardador Martínez, Ma. Anaberta; ilquio, emipsanchez; Jiménez Martínez, Cristian; Morales de la Peña, Mariana; Montejano Gaitán, José Gerardo; School of Engineering and Sciences; Campus Estado de México; San Martín Azócar, Alejandra LorenaIn this work, different contributions have been made to promote vetches as a viable option for human consumption, due to their potential as source of peptides with antioxidant activity and inhibition of the angiotensin-converting enzyme, as well to explore novel technologies to reduce non-nutritional factors which could limit their use. Chapter one provides useful information about the uses of pulses as source of bioactive peptides, as well as the enzymes used. This chapter is intended as an introduction to study the possible use of vetch as source of bioactive peptides. Chapter number two was conducted to review one of the pulses whose peptides have been shown to have various biological activities: common beans. With this background, it is possible to evaluate the potential of vetch as a novel source of bioactive peptides. Chapter three collects information on one of the most frequently found activities in bioactive peptides in pulses: the inhibition of the angiotensin-converting enzyme. In this chapter, information about the angiotensin-converting enzyme is provided. Chapter four was developed with the intention of testing innovative technologies to eliminate non-nutritional factors in vetches since these can limit their human consumption. The use of instant controlled pressure-drop (DIC), is positioned as a viable option for cooking and germination in the removal of non-nutritional factors. Chapter five covers the study of the antioxidant and inhibitory activity of the angiotensin-converting enzyme of the peptides obtained from the submerged fermentation of vetch protein isolate. The fungal strains isolated and characterized for this study were obtained from vetch protein isolate. Finally, a general conclusion about the experimental work is presented in Chapter six.