Estudio de las propiedades biofuncionales del camu-camu (Myrciaria dubia (Kunth) McVaugh) y aplicación en un producto alimenticio
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Autores
García Chacón, Juliana María
Director
Osorio Roa, Coralia
Tipo de contenido
Trabajo de grado - Doctorado
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EspañolFecha de publicación
2023-06
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Abstract
This thesis presents the study of the sensory and biofunctional properties of the
camu-camu fruit (Myrciaria dubia) from the Colombian Amazon. The aroma of the fruit was
studied in a volatile extract obtained using the SAFE (Solvent Assisted Flavor Evaporation)
technique, which was analyzed by GC-O (gas chromatography coupled to olfactometry)
and by GC-MS (gas chromatography coupled to mass spectrometry), identifying four
olfactory active compounds in the aroma of this fruit: isoamyl acetate, -pinene, limonene
and -caryophyllene.
Subsequently, the inhibition of the ACE-1 enzyme (antihypertensive activity) and of
-amylase and -glucosidase was evaluated, finding that the antihyperglycemic activity of
this fruit was quite promising. Therefore, a successive partitioning of the polar extract of the
fruit (pulp and peel) was carried out with solvents of increasing polarity (pentane,
dichloromethane, ethyl acetate, butanol, and water). From bioguided fractionation, and
HPLC-MS analysis, (S)-4-butoxy-2-hydroxy-4-oxo-butanoic acid and (S)-4-butoxy-3-
hydroxy-4- oxo-butanoic were isolated and identified, as potent inhibitors of -amylase and
-glucosidase. The use of molecular-docking tools demonstrated that the
antihyperglycemic activity of fruit malic acid was enhanced by the presence of alkyl groups
in the corresponding esters.
Different powders were obtained from the fruit by lyophilization and by spray-drying.
In the microencapsulation process, a 3x2 experimental design was used with three types of encapsulating agent (maltodextrin, whey protein, and a 1:1 mixture of both) and two inlet
temperatures (150 and 180 C). The physicochemical, morphological and biofunctional
characterization of the solids was carried out. Based on the content of bioactive compounds
(anthocyanins, ascorbic acid, and malic acid), three solids were selected to be incorporated
into two types of beverages (a yogurt and white grape juice) that were subjected to sensory
evaluation. The study of the bioaccessibility of camu-camu powders using the static model
of gastrointestinal digestion in vitro, showed a greater retention of bioactive compounds,
and an adequate release of the compounds in the gastrointestinal tract. Thus, it was
concluded that the dehydration processes allow to increase the fruit shelf-life and preserve
its biofunctional properties.
Palabras clave
Descripción Física/Lógica/Digital
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