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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- Microalgae-based bioremediation of food and beverage processing wastewater: A sustainable approach toward a circular economy concept(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-12-03) Najar Almanzor, César Eduardo; Carrillo Nieves, Danay; mtyahinojosa, emipsanchez; Luzardo Ocampo, Iván Andres; Gutiérrez Uribe, Janet Alejandra; Chairez Oria, Jorge Isaac; Detrell, Gisela; Santaeufemia Sánchez, Sergio; Escuela de Ingeniería y Ciencias; Campus Guadalajara; García Cayuela, TomásFood and beverage production generates large volumes of nutrient-rich wastewaters that pose severe environmental challenges when discharged untreated. Effluents such as nejayote (from tortilla production), tequila vinasses (from tequila distillation), and cheese whey (from cheese production) contain high organic loads and extreme pH values that contribute to eutrophication and ecosystem disruption. Developing sustainable technologies that mitigate pollution while enabling resource recovery is therefore essential for advancing circular and cleaner production. This thesis evaluates microalgae-based bioremediation as an alternative for the treatment and valorization of these agro-industrial effluents. The work encompasses algae adaptation, process scale-up, biomass characterization, and environmental assessment. A UV-mutagenesis and gradual acclimatization strategy enabled Chlorella vulgaris, Haematococcus pluvialis, and Anabaena variabilis to grow in undiluted wastewater, achieving pollutant reductions of 87–99.9% in nejayote, 31–81% in vinasses, and 35–56% in whey. Although substantial, these results indicate that microalgae are best suited as components of a hybrid treatment systems rather than standalone technology. The technology’s scalability was validated through the cultivation of H. pluvialis in 100-L raceway pond, which maintained high remediation performance and biomass productivity despite minor declines associated with evaporation. The biomass showed significant protein and ash content, supporting potential use as biofertilizer, feed ingredient, or nutraceutical ingredient. Biochemical and functional characterization of biomass grown in nejayote and tequila vinasses revealed reduced pigment and phenolic content due to cultivation stress. However, extracts retained cytokine-modulating activity in RAW 264.7 macrophages, indicating potential for use as nutraceutical ingredient, animal feed, or biofertilizers following safety validation. Life Cycle Assessment comparing a microalgae-based vinasse treatment with the conventional industrial process showed similar overall environmental burdens but substantial reductions in terrestrial ecotoxicity and human carcinogenic toxicity. It also highlighted the need for optimization in coagulant sourcing and energy integration. Overall, this work demonstrates that microalgae-based treatment of agro-industrial effluents is technically viable, environmentally promising, and aligned with a circular bioeconomy, while identifying key challenges that must be addressed to enable industrial implementation.
- Development of functional ingredients from berry by-products: a process engineering approach to the optimization and characterization of convective drying(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-05-26) Tejeda Miramontes, José Pedro; García Amézquita, Luis Eduardo; emipsanchez; Sánchez López, Angélica Lizeth; Rodríguez Martínez, Verónica; García Varela, Rebeca; Escuela de Ingeniería y Ciencias; Campus Guadalajara; García Cayuela, Tomás /Tejada Ortigoza, ViridianaValorizing high-moisture (60–80%) berry by-products (pomace and bagasse), rich in fiber and bioactives, through optimized convective drying is critical for industrial sustainability. This doctoral research demonstrated that engineered optimization of convective drying (50–90 °C) effectively transforms raspberry, blueberry, and blackberry by-products into functional ingredients with improved techno-functional and bioactive profiles, employing kinetic modeling (Page model), physicochemical characterization, and for blackberry, advanced analyses (phase-segmented mass transfer, thermodynamics, sustainability, multivariate). Raspberry pomace at 70 °C (Page R2 >0.996) showed a 0.46 kg H2O·kg−1 db·min−1 drying rate, 34.17 kJ·mol−1 Ea, a 43.40% SDF increase (to 3.37 g·100g−1 db), retaining 32.10 mg GAE·g−1 db TPC and 25.84 mg C3G·g−1 db TAC. Blueberry pomace dried at an optimized 70 °C (Page R2 >0.996, Ea 39.55 kJ·mol−1) yielded increased SDF (4.66 g·100g−1 db) and TPC (13.65 mg GAE·g−1 db). Evaluating the 50–90 °C range, increasing temperature reduced SEC from 67.35 (50 °C) to 33.17 kWh−1·kg−1 H₂O (90 °C); the 70 °C optimum also yielded a 47% reduction in estimated production costs and lower CO2 emissions, enhancing process sustainability. For blackberry pomace, phase- segmented exergy analysis (revealing continuous drying limitations like final ηEx 0.8744 at 50 °C vs. 0.6311 at 90 °C) supported a proposed staged temperature profile (70–80 °C → 60–70 °C → 50–60 °C). This staged approach offers improved exergy efficiency, further optimized SEC, and enhanced sustainability (improved Sustainability Index, reduced CO2 emissions vs. continuous low-temperature drying), demonstrating techno- economic viability. Blackberry bagasse multivariate analysis (PCA 86.4% variance) showed maximum TPC (27.35 mg GAE·g−1 db) at 70 °C, while TAC dropped 76% at 90 °C (1.29 mg C3G·g−1 db) versus freeze-drying (8.62 mg C3G·g−1 db). These quantitative findings establish a robust engineering framework for by-product valorization, enabling targeted ingredient design. This research details these transformations, offering validated industrial strategies to convert waste into quality ingredients with improved energy efficiency, sustainability, and techno-economic viability.
- 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.