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Valorización agroindustrial de pigmentos carotenoides extraídos de residuos de papaya (Carica papaya l.) y guayaba (Psidium guajava) como colorante natural en salchichas Frankfurt

dc.rights.licenseAtribución-NoComercial 4.0 Internacional
dc.contributor.advisorHleap Zapata, José Igor
dc.contributor.authorVelasco Arango, Viviana Andrea
dc.date.accessioned2020-08-28T16:16:04Z
dc.date.available2020-08-28T16:16:04Z
dc.date.issued2020-08-26
dc.identifier.citationNatural dyes, Extraction, Optimization, Meat products, Agro-industrial waste,
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/78311
dc.description.abstractLos epicarpios de la papaya (Carica papaya L.) y la guayaba (Psidium guajava) obtenidos en la transformación agroindustrial de estas frutas, hasta el momento no han sido valorados como fuente de pigmentos carotenoides y hoy en día su disposición final consiste en servir de fuente de materia prima para la alimentación animal o simplemente son desechados como un desperdicio generando contaminación ambiental. Pensando en esto, el objetivo de esta investigación consistió en valorar el posible aprovechamiento agroindustrial de estos residuos, para lo cual se realizó la identificación fisicoquímica, la extracción y optimización de los pigmentos carotenoides con el fin de obtener un colorante natural para ser aplicado como sustituto parcial de los nitritos en salchichas Frankfurt y finalmente evaluar la estabilidad en el tiempo de almacenamiento de los productos finales. Para llevar a cabo lo anterior, se realizó un proceso de liofilización y molturación de cada uno de los epicarpios hasta obtener una harina, la cual fue analizada fisicoquímicamente mediante los métodos estipulados de la AOAC y sometida al proceso de extracción e identificación de los pigmentos carotenoides mediante espectrofotometría UV-Vis. El proceso de extracción se realizó por ultrasonido, usando aceite de girasol neutro, hasta encontrar las condiciones óptimas de extracción de los pigmentos carotenoides. Se determinó la actividad antioxidante, el contenido de compuestos fenólicos y las coordenadas de color CIEL*a*b*. Posteriormente, para continuar con la experimentación y definir la formulación más indicada, se elaboraron tres formulaciones diferentes de salchichas Frankfurt con cada uno de los extractos obtenidos, en las cuales se disminuyó la concentración de nitritos reemplazándola por los extractos en diferentes concentraciones, más una formulación control sin adición de ninguno de los dos extractos analizados. A partir de un análisis de las características fisicoquímicas, de las coordenadas de color CIEL*a*b*, de una evaluación sensorial y de un análisis microbiológico se determinaron las dos salchichas óptimas (una por cada extracto), las cuales se utilizaron para hacer la evaluación de la estabilidad durante 30 días de observación, de los pigmentos carotenoides incluidos en los extractos presentes en las salchichas. El diseño experimental aplicado fue un diseño aleatorio simple de un factor con dos tratamientos, equivalentes a cada una de las harinas utilizadas (harina de epicarpio de papaya - HEP y harina de epicarpio de guayaba – HEG). Se realizó un análisis de T-Student para identificar las diferencias entre los tratamientos. Se utilizó la metodología de superficie de respuesta y siguiendo el diseño experimental Plackett-Burman, se determinaron los factores que afectan la extracción de los pigmentos carotenoides de las HEP y HEG por ultrasonido. Para la optimización del proceso de extracción, se aplicó un diseño Box-Behnken de tres niveles y tres factores consistentes en quince ejecuciones experimentales, incluidas tres repeticiones en el punto central. Las variables fueron la intensidad ultrasónica (X1, W/m2), la temperatura (X2, °C) y el tiempo de extracción (X3, min). Para las formulaciones de las salchichas Frankfurt se utilizó un diseño experimental aleatorizado simple, con un factor correspondiente al tiempo de almacenamiento: el análisis proximal y valor energético se realizó a los 0, 10, 20 y 30 días; Los análisis de coordenadas de color CIEL*a*b* y nitrito residual se realizó a los 0, 10, 20, 30 días; el análisis de oxidación de lípidos se realizó a los 0, 15 y 30 días y el análisis microbiológico se realizó a los 0, 8, 15, 22 y 30 días. Las medias obtenidas se evaluaron por medio de un análisis de varianza – ANOVA, con un nivel de significancia del 5%, y cuando se presentaron diferencias significativas entre ellas, se aplicó la prueba de comparación de medias de Tukey. Para realizar los análisis estadísticos se utilizó el software SPSS Statics 19, para Windows, 2010. Las medias obtenidas se evaluaron por medio de un análisis de varianza – ANOVA, con un nivel de significancia del 5% y cuando se detectaron diferencias significativas entre ellas, se aplicó la prueba de comparación de medias de Tukey. Para realizar los análisis estadísticos se utilizó el software SPSS Statics 19, para Windows, 2010 y Design-Expert Software versión 12. Los resultados obtenidos mostraron que los epicarpios de papaya (HEP) y de guayaba (HEG) son una excelente fuente de pigmentos carotenoides como β-caroteno ( 5,63 – 10,07 ) mg/100g de harina , α-caroteno (5,15 – 9,41 ) mg/100g de harina, β-criptoxantina (5,86 – 10,89) mg/100g de harina, Zeaxantina ( 5,81 – 10,81) mg/100g de harina, Licopeno (4,07 – 10,58) mg/100g de harina para HEP y HEG respectivamente. las condiciones óptimas de extracción de los pigmentos carotenoides presentes en la harina de epicarpio de papaya fueron un t: 60 minutos, T: 30 °C y relación harina/aceite 0,0256 g/4 ml, donde se obtuvo una concentración de carotenoides máxima de 66,03 ± 0,60 mg/100g de HEP. Para la harina de epicarpio de guayaba las condiciones óptimas de extracción de los pigmentos carotenoides fueron un t: 40 minutos, T: 60°C y relación harina/aceite 0,0256 g/ 4ml, obteniendo un resultado una concentración de carotenoides de 47,38 ± 1,03 mg/100g de HEG. Al aplicar el extracto de HEP y HEG en salchichas Frankfurt y evaluar en el tiempo de almacenamiento no presentó cambios significativos (p < 0,05) para el análisis proximal, las coordenadas de luminosidad (L*), y rojo-verde (a*) no presentaron diferencias estadísticamente significativas (p<0,05) durante los 30 días de almacenamiento. Los valores de nitrito residual se mantuvieron entre 21,66 mg/kg y 41,35 mg/kg para la muestra de salchicha adicionada con extracto de pigmentos carotenoides obtenidos a partir de la harina de epicarpio de papaya y entre 23,65 mg/kg y 42,15 mg/kg para la muestra de salchicha adicionada con extracto de pigmentos carotenoides obtenidos a partir de la harina de epicarpio de guayaba. Las salchichas formuladas con el extracto lipídico de carotenoides del epicarpio de papaya y guayaba presentaron excelentes características fisicoquímicas, sensoriales y microbiológicas, además de una muy buena estabilidad en el tiempo, lo cual permite establecer un potencial uso de estos extractos en aplicaciones agroalimentarias en la industria cárnica, como alternativa para reducir el 25% de nitritos, y también como colorantes naturales en salchichas. Palabras Claves: Colorantes naturales, Extracción, Optimización, Productos cárnicos, Residuos agroindustriales.
dc.description.abstractThe epicarp of papaya (Carica papaya L.) and guava (Psidium guajava) obtained in the agro-industrial transformation of these fruits, have not been valued as a source of carotenoid pigments up to now and today its final disposition is to serve as source of raw material for animal feed or simply discarded as a waste generating environmental pollution. Thinking about this, the objective of this research was to assess the possible agro-industrial use of these residues, for which the physicochemical identification, extraction and optimization of carotenoid pigments was carried out in order to obtain a natural dye to be applied as a substitute partial of the nitrites in Frankfurt sausages and finally evaluate the stability in the storage time of the final products. To carry out the aforementioned, a freeze-drying and milling process of each of the epicarpies was carried out until a flour was obtained, which was analyzed physically and chemically by means of the stipulated methods of the AOAC and subjected to the process of extraction and identification of carotenoid pigments. using UV-Vis spectrophotometry. The extraction process was carried out by ultrasound, using neutral sunflower oil, until the optimal conditions for extraction of the carotenoid pigments were found. Antioxidant activity, content of phenolic compounds and CIEL * a * b * color coordinates were determined. Subsequently, to continue with the experimentation and define the most suitable formulation, three different formulations of Frankfurt sausages were made with each of the extracts obtained, in which the concentration of nitrites was decreased, replacing it with the extracts in different concentrations, plus a formulation control without addition of either of the two extracts analyzed. From an analysis of the physicochemical characteristics, the CIEL * a * b * color coordinates, a sensory evaluation and a microbiological analysis, the two optimal sausages (one for each extract) were determined, which were used to make the evaluation of the stability during 30 days of observation, of the carotenoid pigments included in the extracts present in the sausages. The experimental design applied was a simple randomized one-factor design with two treatments, equivalent to each of the flours used (papaya epicarp flour - HEP and guava epicarp flour - HEG). A Student's T analysis was performed to identify the differences between the treatments. The response surface methodology was used and following the Plackett-Burman experimental design, the factors affecting the extraction of carotenoid pigments from HEP and HEG by ultrasound were determined. For the optimization of the extraction process, a three-level, three-factor Box-Behnken design consisting of fifteen experimental runs, including three replications at the center point, was applied. The variables were the ultrasonic intensity (X1, W / m2), the temperature (X2, ° C) and the extraction time (X3, min). For the formulations of the frankfurters, a simple randomized experimental design was used, with a factor corresponding to the storage time: the proximal analysis and energy value were carried out at 0, 10, 20 and 30 days; The analysis of CIEL * a * b * color coordinates and residual nitrite was performed at 0, 10, 20, 30 days; the lipid oxidation analysis was performed at 0, 15 and 30 days and the microbiological analysis was performed at 0, 8, 15, 22 and 30 days. The means obtained were evaluated by means of an analysis of variance - ANOVA, with a significance level of 5%, and when there were significant differences between them, the Tukey test of comparison of means was applied. To perform the statistical analyzes, the SPSS Statics 19 software for Windows, 2010. The means obtained were evaluated by means of an analysis of variance - ANOVA, with a significance level of 5% and when significant differences were detected between them, Tukey's mean comparison test was applied. SPSS Statics 19 software for Windows, 2010 and Design-Expert Software version 12 were used to perform the statistical analyzes. The results obtained showed that papaya and guava epicarp are an excellent source of carotenoid pigments and their application as a natural dye in Frankfurt sausages may be a viable option as a partial substitute for nitrites in these meat products. The results obtained showed that papaya (HEP) and guava (HEG) epicarps are an excellent source of carotenoid pigments such as β-carotene (5.63 - 10.07) mg / 100g of flour, α-carotene (5, 15 - 9.41) mg / 100g of flour, β-cryptoxanthin (5.86 - 10.89) mg / 100g of flour, Zeaxanthin (5.81 - 10.81) mg / 100g of flour, Lycopene (4, 07 - 10.58) mg / 100g of flour for HEP and HEG respectively. the optimal extraction conditions of the carotenoid pigments present in the papaya epicarp flour were t: 60 minutes, T: 30 ° C and flour / oil ratio 0.0256 g / 4 ml, where a maximum carotenoid concentration was obtained of 66.45 mg / 100g of HEP. For the guava epicarp flour, the optimal conditions for the extraction of the carotenoid pigments were t: 40 minutes, T: 60 ° C and flour / oil ratio 0.0256 g / 4ml, obtaining a result a carotenoid concentration of 47, 40 mg / 100g of HEG. When applying the extract of HEP and HEG in frankfurters and evaluating the storage time did not show significant changes (p <0.05) for the proximal analysis, the coordinates of luminosity (L *), and red-green (a * ) did not present statistically significant differences (p <0.05) during the 30 days of storage. The residual nitrite values were kept between 21.66 mg / kg and 41.35 mg / kg for the sausage sample added with extract of carotenoid pigments obtained from papaya epicarp flour and between 23.65 mg / kg and 42.15 mg / kg for the sausage sample added with extract of carotenoid pigments obtained from guava epicarp flour. The sausages formulated with the lipid extract of carotenoids from the epicarp of papaya and guava presented excellent physicochemical, sensory and microbiological characteristics, as well as a very good stability over time, which allows establishing a potential use of these extracts in food and agriculture applications in the industry. meat, as an alternative to reduce nitrites by 25%, and also as natural colorants in sausages. Key words: Natural dyes, Extraction, Optimization, Meat products, Agro-industrial waste,
dc.format.extent166
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.rightsDerechos reservados - Universidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subject.ddc660 - Ingeniería química
dc.titleValorización agroindustrial de pigmentos carotenoides extraídos de residuos de papaya (Carica papaya l.) y guayaba (Psidium guajava) como colorante natural en salchichas Frankfurt
dc.typeDocumento de trabajo
dc.rights.spaAcceso abierto
dc.type.driverinfo:eu-repo/semantics/workingPaper
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.publisher.programPalmira - Ingeniería y Administración - Maestría en Ingeniería Agroindustrial
dc.contributor.researchgroupGrupo de Investigación en Manejo y Agroindustrialización de Productos de Origen Biológico
dc.description.degreelevelMaestría
dc.publisher.departmentMaestría en Ingeniería Agroindustrial
dc.publisher.branchUniversidad Nacional de Colombia - Sede Palmira
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dc.subject.proposalColorantes naturales, Extracción, Optimización, Productos cárnicos, Residuos agroindustriales.
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