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Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca
dc.rights.license | Atribución-NoComercial 4.0 Internacional |
dc.contributor.advisor | Ospina Sánchez, Sonia Amparo |
dc.contributor.advisor | Zuluaga Domínguez, Carlos Mario |
dc.contributor.author | Navarrete Osorio, Luisa Fernanda |
dc.date.accessioned | 2024-01-17T19:02:18Z |
dc.date.available | 2024-01-17T19:02:18Z |
dc.date.issued | 2023 |
dc.identifier.uri | https://repositorio.unal.edu.co/handle/unal/85355 |
dc.description | ilustraciones a color, diagramas, fotografías |
dc.description.abstract | Las arepas son productos que se obtienen a partir de la masa de maíz blanca, amarilla o mezcla de ambas previamente cocida, mezclada con otros ingredientes como sal, queso entre otros, posteriormente asadas o horneadas; una de las principales limitantes en su producción y comercialización es la contaminación con mohos, antes del final de su vida útil; por lo que se han evaluado soluciones como el uso de nuevos conservantes. En este contexto, estudios encaminados al aprovechamiento del lactosuero, que es un subproducto proveniente de la elaboración de quesos, demuestran que puede funcionar como conservante natural si es hidrolizado con proteasas, puesto que, algunos péptidos provenientes de esta hidrólisis se asocian con un efecto antimicrobiano y antifúngico. Por tal motivo, la presente investigación tuvo como objetivo evaluar el potencial antifúngico del lactosuero WPC 80 pretratado mediante hidrólisis con proteasas, sobre Penicillium sp. en arepas de maíz y de yuca; para tal propósito, el lactosuero WPC 80 fue hidrolizado con cinco tipos de proteasas comerciales (Formea®, Alcalase®, Protamex®, Papaína y Tripsina de páncreas bovino) determinando su efecto antifúngico en medio de cultivo y en arepas de maíz y yuca, analizando a su vez el impacto de su uso en las características sensoriales (sabor y acidez) y fisicoquímicas (Porcentaje de humedad y pH) de estos productos; obteniendo finalmente como resultado que, de todos los hidrolizados evaluados el hidrolizado con tripsina presentó efecto antifúngico, siendo este mucho menor al efecto del ácido sórbico pero similar al del propionato de calcio. De su aplicación en arepas de maíz y yuca, se evidenció que su mezcla con ácido sórbico ambos a 500 ppm, limitaba el crecimiento de mohos tanto en refrigeración como en un ambiente con variación de temperatura y humedad relativa, logrando alcanzar una vida útil igual o superior a la exhibida por arepas con mezcla de conservantes (ácido sórbico 874 ppm y propionato de calcio 499 ppm) y con sólo ácido sórbico a 500 ppm, además el uso de este hidrolizado no produjo impacto negativo en las características fisicoquímicas y sensoriales analizadas. En conclusión, el hidrolizado del lactosuero WPC 80 con tripsina, es una opción para incrementar la vida útil de arepas que contienen ácido sórbico como conservante, en especial si se requiere un producto que se pueda almacenar fuera de nevera y con bajas concentraciones de conservantes sintéticos. (Texto tomado de la fuente) |
dc.description.abstract | Arepas are products made from the dough of white corn, yellow corn, or a combination of both, previously cooked and mixed with other ingredients such as salt, cheese, among others, and then baked or grilled. One of the main limitations in their production and commercialization is mold contamination before the end of their shelf life. Therefore, solutions such as the use of new preservatives have been evaluated. In this context, studies aimed at the utilization of whey, a byproduct of cheese production, demonstrate that it can function as a natural preservative when hydrolyzed with proteases, since some peptides resulting from this hydrolysis are associated with antimicrobial and antifungal effects. For this reason, the objective of this research was to evaluate the antifungal potential of pre-treated whey protein concentrate (WPC) 80 through hydrolysis with proteases against Penicillium sp. in corn and cassava arepas. For this purpose, WPC 80 was hydrolyzed with five types of commercial proteases (Formea®, Alcalase®, Protamex®, Papain, and bovine pancreatic Trypsin), determining their antifungal effect in culture media and in corn and cassava arepas. The impact of its use on the sensory characteristics (flavor and acidity) and physicochemical properties (moisture content and pH) of these products was also analyzed. The results showed that, among all the hydrolysates evaluated, the hydrolysate with Trypsin presented an antifungal effect, which was much lower than the effect of sorbic acid but similar to that of calcium propionate. When applied to corn and cassava arepas, it was observed that the combination of the hydrolysate with Trypsin and sorbic acid, both at 500 ppm, inhibited mold growth both under refrigeration and in an environment with temperature and relative humidity variations, achieving a shelf life equal to or greater than that exhibited by arepas with a mixture of preservatives (sorbic acid 874 ppm and calcium propionate 499 ppm) and arepas with sorbic acid alone at 500 ppm. Furthermore, the use of this hydrolysate did not have a negative impact on the analyzed physicochemical and sensory characteristics. In conclusion, the hydrolysate of WPC 80 with Trypsin is an option to extend the shelf life of arepas containing sorbic acid as a preservative, especially if a product that can be stored outside the refrigerator and without high concentrations of synthetic preservatives is required. |
dc.format.extent | 120 páginas |
dc.format.mimetype | application/pdf |
dc.language.iso | spa |
dc.publisher | Universidad Nacional de Colombia |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ |
dc.subject.ddc | 660 - Ingeniería química::664 - Tecnología de alimentos |
dc.subject.ddc | 570 - Biología::572 - Bioquímica |
dc.subject.ddc | 570 - Biología::579 - Historia natural microorganismos, hongos, algas |
dc.title | Evaluación del efecto antifúngico del lactosuero sobre Penicillium sp. en arepas de maíz y yuca |
dc.type | Trabajo de grado - Maestría |
dc.type.driver | info:eu-repo/semantics/masterThesis |
dc.type.version | info:eu-repo/semantics/acceptedVersion |
dc.publisher.program | Bogotá - Ciencias - Maestría en Ciencias - Microbiología |
dc.contributor.researchgroup | Biopolímeros y Biofuncionales |
dc.description.degreelevel | Maestría |
dc.description.degreename | Magíster en Ciencias-Microbiología |
dc.description.researcharea | Bioprocesos y Bioprospección |
dc.identifier.instname | Universidad Nacional de Colombia |
dc.identifier.reponame | Repositorio Institucional Universidad Nacional de Colombia |
dc.identifier.repourl | https://repositorio.unal.edu.co/ |
dc.publisher.faculty | Facultad de Ciencias |
dc.publisher.place | Bogotá, Colombia |
dc.publisher.branch | Universidad Nacional de Colombia - Sede Bogotá |
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dc.rights.accessrights | info:eu-repo/semantics/openAccess |
dc.subject.decs | Suero lácteo-Microbiología |
dc.subject.decs | Whey-Microbiology |
dc.subject.decs | Penicillium |
dc.subject.decs | Farmacorresistencia fúngica |
dc.subject.decs | Drug resistance, fungal |
dc.subject.lemb | Arepas de maíz-Microbiología |
dc.subject.lemb | Corn Griddle cake-Microbiology |
dc.subject.lemb | Arepas de yuca-Microbiología |
dc.subject.lemb | Cassava griddle cake-Microbiology |
dc.subject.proposal | Efecto antifúngico |
dc.subject.proposal | Lactosuero |
dc.subject.proposal | Penicillium |
dc.subject.proposal | Arepa de maíz y yuca |
dc.subject.proposal | Antifungal effect |
dc.subject.proposal | Whey |
dc.subject.proposal | Corn and cassava arepa |
dc.title.translated | Assessment of the antifungal effect of whey on Penicillium sp. in corn and cassava arepas |
dc.type.coar | http://purl.org/coar/resource_type/c_bdcc |
dc.type.coarversion | http://purl.org/coar/version/c_ab4af688f83e57aa |
dc.type.content | Text |
dc.type.redcol | http://purl.org/redcol/resource_type/TM |
oaire.accessrights | http://purl.org/coar/access_right/c_abf2 |
dcterms.audience.professionaldevelopment | Estudiantes |
dcterms.audience.professionaldevelopment | Investigadores |
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