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Estudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural

dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacional
dc.contributor.advisorDíaz Moreno, Amanda Consuelo
dc.contributor.authorMoreno Vaca, Fabian Nicolás
dc.date.accessioned2023-12-07T14:07:01Z
dc.date.available2023-12-07T14:07:01Z
dc.date.issued2023-12-06
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/85050
dc.descriptionilustraciones, diagramas
dc.description.abstractLa cúrcuma es un importante colorante amarillo-naranja natural en la industria farmacéutica, cosmética y alimentaria, característica atribuida a una molécula denominada curcumina (CUR), la cual, aparte de conferir características pigmentarias, tiene un potencial funcional, debido a su actividad antioxidante, antiinflamatoria y antimicrobiana, derivada adicionalmente de otros componentes bioactivos como los curcuminoides, los compuestos polifenólicos y los terpenoides. En este trabajo se evaluaron los efectos de operaciones de adecuación, deshidratación y molienda sobre la calidad fisicoquímica y actividad biológica del polvo de cúrcuma, tomando rizomas frescos orgánicos provenientes del departamento de Vichada (Colombia), y aplicando distintas condiciones de proceso, variando tiempos de escaldado con vapor (0, 8, 15, y 30 min), y realizando el proceso de secado por aire caliente a temperaturas de 50, 60 y 70°C, posteriormente y luego de alcanzar humedades entre 9.93 ± 0.12 y 11.91 ± 1.07% las muestras fueron molidas a un tamaño de partícula malla 100 (0.149 mm). El contenido de curcumina y compuestos fenólicos fueron caracterizados por medio de métodos espectrofotométricos UV-VIS, encontrando variaciones entre 6.20 ± 0.83 - 7.40 ± 0.23% y 45.06 ± 4.94 - 54.81 ± 2.05 mg Eq. A.G/ g de muestra, respectivamente, según la combinación de las operaciones de procesamiento, así como una reducción de hasta del 31.86% en el contenido de curcumina como efecto del secado, una reducción del 34.31% luego de un proceso de horneo en una matriz de panificación y una disminución adicional del 4.6% luego de 12 días de almacenamiento en anaquel. (Texto tomado de la fuente)
dc.description.abstractTurmeric is an important natural yellow-orange dye in the pharmaceutical, cosmetic and food industry, a characteristic attributed to a molecule called curcumin (CUR), which, apart from conferring pigmentary characteristics, has functional potential, due to its antioxidant, anti-inflammatory and antimicrobial activity, which are additionally derived from other bioactive components such as curcuminoids, polyphenolic compounds and terpenoids. In this work, the effects of pretreatments, dehydration and grinding operations on the physicochemical quality and biological activity of turmeric powder were evaluated, taking fresh organic rhizomes from the department of Vichada (Colombia), and applying different process conditions, varying blanching with steam (0, 8, 15, and 30 min), and carrying out the drying process by hot air at temperatures of 50, 60 and 70°C, later and after reaching humidity between 9.93 ± 0.12 and 11.91 ± 1.07% samples were ground to a particle size of 100 mesh (0.149 mm). The content of curcumin and phenolic compounds were characterized by UV-VIS spectrophotometric methods, finding variations between 6.20 ± 0.83 - 7.40 ± 0.23% and 45.06 ± 4.94 - 54.81 ± 2.05 mg Eq. A.G/ g of sample, respectively, depending on the combination of processing operations, as well as a reduction of up to 31.6% in curcumin content as an effect of drying, a reduction of 34.31% after a baking process in a baking matrix and an additional reduction of 4.6 after storing for 12 days.
dc.description.sponsorshipFacultad de Ciencias Agrarias - UNAL
dc.format.extentxv, 97 páginas
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.publisherUniversidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.ddc630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura
dc.titleEstudio de las condiciones de proceso para deshidratación de cúrcuma orgánica (Curcuma longa) producida en Vichada y su aplicación como colorante natural
dc.typeTrabajo de grado - Maestría
dc.type.driverinfo:eu-repo/semantics/masterThesis
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.publisher.programBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.contributor.researchgroupBioalimentos
dc.coverage.cityVichada
dc.coverage.countryColombia
dc.description.degreelevelMaestría
dc.description.degreenameMagíster en Ciencia y Tecnología de Alimentos
dc.description.methodsPara los ensayos se utilizó un diseño experimental factorial completamente al azar, comprendiendo dos factores (tiempo de escaldado y temperatura de secado) con cuatro niveles para el tiempo de escaldado (0, 8, 15 y 30 min) y tres niveles para temperatura de deshidratado (50, 60 y 70°C), resultando en doce experimentos, realizados por duplicado
dc.description.researchareaAseguramiento y análisis de la calidad de alimentos
dc.description.technicalinfoPara los ensayos se utilizó un diseño experimental factorial completamente al azar, comprendiendo dos factores (tiempo de escaldado y temperatura de secado) con cuatro niveles para el tiempo de escaldado (0, 8, 15 y 30 min) y tres niveles para temperatura de deshidratado (50, 60 y 70°C), resultando en doce experimentos, realizados por duplicado
dc.identifier.instnameUniversidad Nacional de Colombia
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourlhttps://repositorio.unal.edu.co/
dc.publisher.facultyFacultad de Ciencias Agrarias
dc.publisher.placeMedellín, Colombia
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotá
dc.relation.indexedRedCol
dc.relation.indexedLaReferencia
dc.relation.indexedAgrovoc
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.lembPlantas herbáceas
dc.subject.lembHerbaceous plants
dc.subject.lembAditivos para alimentos
dc.subject.lembAditivos para alimentos
dc.subject.lembFood additives
dc.subject.proposalCurcuma longa
dc.subject.proposalCapacidad antioxidante
dc.subject.proposalCurcumina
dc.subject.proposalColorante natural
dc.subject.proposalComponentes bioactivos
dc.subject.proposalAntioxidant capacity
dc.subject.proposalCurcumin
dc.subject.proposalNatural colorant
dc.subject.proposalBioactive compound
dc.title.translatedStudy of the process conditions for dehydration of organic turmeric (Curcuma longa) produced in Vichada and its application as a natural colorant
dc.type.coarhttp://purl.org/coar/resource_type/c_bdcc
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
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dc.type.redcolhttp://purl.org/redcol/resource_type/TM
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2
oaire.fundernameFundación Centro Las Gaviotas
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