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.
- Circular bioeconomy approach to valorize brewery spent grains in the brewing industry(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025) Saldarriaga Hernandez, Sara Cristina; Carrillo Nieves, Danay; mtyahinojosa, emipsanchez; Amaya Delgado, Lorena; Rodríguez Martínez, Verónica; García Cayuela, Tomás; Chuck Hernández, Cristina E.; Coronado Apodaca, Karina G.; Escuela de Ingeniería y Ciencias; Campus Guadalajara; Choudhary, HemantBrewer's spent grains (BSG), the main byproduct of the brewing industry, represent an abundant resource with strong potential, yet its deconstruction remains a challenge because most of the existing pretreatment strategies were developed for biomass that differ significantly from protein rich feedstocks. This research focused not on identifying new products from BSG, but on determining how to valorize it effectively within real biorefinery constraints. The complexity of releasing fermentable sugars were identified as a major barrier, particularly related to high cost of enzymes used during pretreatment and saccharification. These considerations shaped a research program centered on improving process efficiency rather than expanding product portfolios. The work first evaluated whether local lignocellulolytic fungi could reduce saccharification costs by producing enzymes directly on BSG. Although Trichoderma atroviridae and Penicillium rubens strains expressed relevant activities, their performance was far below industrial standards and lacked lignin degrading functions. This led to an exploration of biological pretreatment using Ganoderma lucidum, a ligninolytic fungus, within an integrated biorefinery concept. The fungal treatment reduced carbohydrate and protein availability and caused inflated lignin estimates because of fungal cell wall components. These results indicated that colonized BSG is more suitable for food applications than for biochemical conversion. This finding motivated a dual pathway model, one route based on raw BSG for fermentation and another based on fungal treated BSG for functional food ingredients. The food pathway was validated through bread prototypes enriched with treated biomass, which showed improved fiber content and acceptable sensory profiles. In parallel, chemical pretreatments were examined. Deep eutectic solvents (DESs) produced promising sugar release, but required washing to remove solvent residues, increasing environmental and operational burdens. These limitations led to the central focus of this dissertation, the evaluation of a one pot pretreatment using the biobased ionic liquid cholinium lysinate [Ch][Lys]. A Box Behnken design (BBD) identified optimal conditions, within the model, that yielded 47.5 % glucose and 73.9 % xylose. Scale up experiments produced hydrolysates compatible with fermentation, and Saccharomyces cerevisiae achieved 98 % of the theoretical ethanol yield without detoxification. A techno economic analysis (TEA) showed that process simplification, ionic liquid reuse and brewery integration could significantly reduce production costs. Across all studies, a common conclusion emerged. Protein rich biomass requires tailored pretreatments that consider protein and lignin interactions. This insight resulted in a conceptual framework that supports more effective valorization of BSG and related feedstocks, and outlines a practical pathway toward circular brewery biorefineries.
- 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.