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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- Valorization of berry by-products and waste based on a circular bioeconomy scheme: generation of prototypes and their biological and functional characterization(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-12-03) Hurtado Romero, Alejandra; García Cayuela, Tomás; mtyahinojosa, emipsanchez; Rodríquez Martínez, Verónica; Luzardo Ocampo, Iván; Paloma Barajas Álvarez; Zárate, Gabriela; García Amézquita, Luis Eduardo; Escuela de Ingeniería y Ciencias; Campus Guadalajara; Carrillo Nieves, DanayMexico is a global leader in berry production; however, the industry faces significant challenges in managing the considerable waste generated throughout the production chain. Large amounts of skins, pulp, and seeds, known as berry bagasse, remain underutilized. These residues are often discarded without treatment, resulting in the loss of valuable phytochemicals. Consequently, the development of effective strategies for the valorization of berry by-products is urgently required. Recent studies indicate that berry bagasse retains substantial levels of sugars, phenolic compounds, and other bioactive molecules, making it a promising source of functional ingredients. Comprehensive analyses of strawberry, raspberry, blueberry, and blackberry by-products have identified a wide variety of phenolic compounds, with blackberry bagasse exhibiting particularly strong antimicrobial activity. Moreover, several probiotic strains, including Lacticaseibacillus rhamnosus GG and Lentilactobacillus kefiri BIOTEC014, can utilize strawberry and blueberry bagasses as carbon sources. Solid-state fermentation (SSF) has also emerged as an innovative strategy to improve the bioactivity of blueberry residues. SSF with Aspergillus niger ATCC 6275 and Rhizopus oryzae BIOTEC018 significantly increases the release of bound phenolics, enhancing the antioxidant and anti-inflammatory potential of the resulting extracts. This approach enables the generation of metabolites with notable biological benefits and offers valuable opportunities for nutraceutical and biofortified food applications. The incorporation of berry by-products into dairy matrices further demonstrates their industrial potential. Blueberry bagasse powder and syrup have been successfully integrated into synbiotic Petit Suisse cheese, increasing fiber content, improving antioxidant capacity, and maintaining probiotic viability during storage. Sensory evaluations show high consumer acceptance, particularly in formulations combining both syrup and bagasse. Likewise, frozen dairy snacks enriched with blueberry bagasse and probiotics exhibit high nutritional quality, increased dietary fiber, strong antioxidant activity, and excellent probiotic stability during freezing and digestion. These products also receive strong consumer approval, reinforcing the feasibility of using berry residues to develop functional and sustainable foods. Overall, the valorization of berry by-products represents a sustainable strategy to reduce waste while generating high-value functional ingredients and innovative food products.
- Anti-inflammatory phenolic compounds and capsaicinoids from chili pepper by-products (Capsicum chinense) recovered using assisted extraction techniques (ultrasonic and enzymatic)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-11-22) Cortés Ferré, Héctor Emmanuel; Gutiérrez Uribe, Janet Alejandra; emipsanchez; Antunes Ricardo, Marilena; Ibarra Herrera, Celeste Concepción; Romero de la Vega, Gregorio; EIC Escuela de Ingeniería y Ciencias; Campus Monterrey; Guajardo Flores, DanielChili pepper industry generates wastes such as pulp, seeds or incomplete fruits that could be used to extract bioactive compounds with interesting health benefits like anti-inflammatory, anti-carcinogenic, anti-obesity, antioxidant among others. The aim of this research was to evaluate the use of assisted extraction techniques like ultrasound and enzymatic treatment to obtain chili pepper extracts from byproducts with anti-inflammatory and immune stimulant activities. Firstly, the evaluation of the Ultrasound Assisted Extraction (UAE) to recover capsaicinoids from pulp and seeds byproducts of Mora, Guajillo and Habanero chili peppers using methanol and ethanol as co-solvents applying two different extraction methods (Depletion and Equilibrium). The method that extracted the highest amount of capsaicinoids (159.36 mgCAP/g) was depletion with ethanol from Habanero pulp after 4 cycles, meanwhile the highest capsaicin concentrations were achieved in Habanero seeds after just one depletion cycle. Additionally, a cytoprotective effect was found in Mora byproducts extracts. Enzymatic assisted extraction (EAU) using a commercial cellulase complex in Habanero chili pepper seeds (CPS) at two concentrations (250 and 2500 UI/L) and three different temperatures (30, 45 and 60 ºC) during 150 minutes showed that the highest phenolic compounds content (337.96 mg GAE/L) was reached at 30 ºC, 2500 UI/L and 150 minutes. The maximum capsaicin [CAP] content (310.23 g/mL) was found at 45ºC with 250 UI/L for 150 minutes and the uppermost anti-inflammatory response was acquired when 60 ºC, 250 UI/L and 150 minutes reducing by 22.56% Nitric Oxide (NO) production. Finally, we discovered that among 15 phenolic compounds determined by UPLC-MS-QqQ in Habanero CPS extracts, vanillic acid (7.97-12.66 µg/g) was the most abundant. The extract obtained at 30 ºC and 120 minutes showed comparable effects than the detected for synthetic anti-inflammatory drugs indomethacin and dexamethasone. Capsaicin, salicylic, protocatechuic and trans-cinnamic acids as well as vanillin in CPS extracts were correlated with the anti-inflammatory effect.
- The enhancement of the health potential of prickly pear fruits with the use of high hydrostatic pressure(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06-05) Gómez Maqueo Cerecer, Andrea; GOMEZ MAQUEO CERECER, ANDREA; 692751; Welti Chanes, Jorge; emipsanchez; Jacobo Velázquez, Daniel A.; García Cayuela, Tomás; Martín Cabrejas, María Ángeles; Hector Campanella, Osvaldo; Fornari Reale, Tiziana; Escuela de Ingeniería y Ciencias; Campus Monterrey; Cano Dolado, M. PilarPrickly pear (Opuntia ficus-indica L. Mill.) fruits are low-cost, sustainable sources of bioactive compounds which could contribute to the reduction of risk factors related to obesity and metabolic syndrome. However, for prickly pears to exert mentioned health benefits, bioactive compounds must be first released from the food matrix, transformed in the gastrointestinal tract and absorbed by our bodies. High hydrostatic pressure (HHP) is an innovative food processing technology which affects the microstructure of the foods and modifies/ruptures intracellular compartments where bioactive compounds are located. Thus, contributing to their immediate release as well as to their release in the gastrointestinal tract in early, intermediate or late stages of digestion. The aim of this dissertation was to enhance the health potential of prickly pear fruits with the use of HHP by increasing the bioaccessibility of their bioactive compounds. To achieve this goal, the following topics were thoroughly assessed: (i) the characterization and quantification of bioactive compounds (betalains, phenolic compounds, carotenoids and ascorbic acid) in different Mexican and Spanish prickly pear fruits; (ii) the antioxidant, anti-inflammatory, anti-hyperglycemic and delipidating activity of their extracts and of their main isolated bioactive compounds; (iii) the effect of HHP on target bioactive compounds in prickly pear fruits, their bioactivity and microstructure; and (iv) the in vitro digestive stability and bioaccessibility of bioactive compounds in control and HHP-treated prickly pear fruits. On one hand, pulps were studied due to their importance as the edible fraction of the fruit. Meanwhile, peels were evaluated because they may be used as by-products to obtain healthy ingredients. The major finding of this dissertation was that HHP could, in fact, enhance the bioaccessibility of bioactive compounds in prickly pear fruits, thus contributing to their health potential. The studies included in this dissertation have been carried out hoping to contribute to the use of innovative technologies for the development of healthy foods so that we can live longer and healthier lives.