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Extracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido

dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacional
dc.contributor.advisorTorres León, Cristian
dc.contributor.authorPaz Arteaga, Sarah Lucia
dc.date.accessioned2023-07-17T14:22:27Z
dc.date.available2023-07-17T14:22:27Z
dc.date.issued2022-05-23
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/84174
dc.descriptionilustraciones
dc.description.abstractLa elaboración de productos a base de piña genera altas cantidades de residuos orgánicos, y la contaminación que causa la inadecuada disposición final de estos residuos motiva a que se investiguen alternativas tecnológicas para su aprovechamiento. El objetivo de esta investigación fue la liberación de compuestos bioactivos por fermentación en estado sólido (FES) del corazón y cáscara de piña MD2, con el fin de obtener agentes antioxidantes y antimicrobianos. Se evaluaron los residuos de piña como soporte de FES y el tiempo de fermentación necesario para obtener la mayor cantidad de compuestos fenólicos. Estos resultados se relacionaron con la capacidad antioxidante y las enzimas producidas. Igualmente, se identificaron los compuestos bioactivos presentes en la fermentación por HPLC-MS. Finalmente, se determinó la actividad antibacteriana por el método de microdilución. Los resultados del crecimiento radial y SEM evidencian que los residuos de piña cumplen con las características para ser un buen soporte de FES con A. niger GH1. La FES aumentó en un 73% la cantidad de compuestos fenólicos a 32 h de fermentación y este resultado se correlaciona positivamente con la capacidad antioxidante y la actividad enzimática de β-glucosidasa y celulasas. El extracto obtenido a este tiempo inhibió el crecimiento bacteriano de Listeria monocytogenes y Staphylococcus aureus. En conclusión, la FES es un proceso biotecnológico con potencial para la valorización sostenible de los residuos de piña para obtener compuestos bioactivos de alto valor y múltiples aplicaciones en la industria alimentaria, cosmética y farmacéutica. (texto tomado de la fuente)
dc.description.abstractThe production of pineapple-based products generates high amounts of organic waste, the pollution caused by the inadequate final disposal of this waste motivates the investigation of technological alternatives for its use. The objective of this research was the release of bioactive compounds by solid-state fermentation (SSF) from MD2 pineapple heart and skin in order to obtain antioxidant and antimicrobial agents. Pineapple residues were evaluated as a support for SSF and the fermentation time necessary to obtain the highest amount of phenolic compounds. These results were related to the antioxidant capacity and the enzymes produced. Likewise, the bioactive compounds present in the fermentation were identified by HPLC-MS. Finally, the antibacterial activity was determined by the microdilution method. The results of radial growth and SEM show that pineapple residues meet the characteristics to be a good support for SSF with A. niger GH1. The FES increased the amount of phenolic compounds by 73% at 32 h of fermentation and this result correlates positively with the antioxidant capacity and the enzymatic activity of β-glucosidase and cellulases. The extract obtained at this time inhibited the bacterial growth of Listeria monocytogenes and Staphylococcus aureus. In conclusion, SSF is a biotechnological process with potential for the sustainable recovery of pineapple residues to obtain high-value bioactive compounds and multiple applications in the food, cosmetic and pharmaceutical industries.
dc.format.extent110 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.ddc660 - Ingeniería química::664 - Tecnología de alimentos
dc.titleExtracción de compuestos bioactivos de residuos de piña (Ananas comosus) usando fermentación en estado sólido
dc.typeTrabajo de grado - Maestría
dc.type.driverinfo:eu-repo/semantics/masterThesis
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.publisher.programMedellín - Ciencias - Maestría en Ciencias - Biotecnología
dc.contributor.researchgroupBiofibras y derivados vegetales
dc.contributor.subjectmatterexpertCadena Chamorro, Edith Marleny
dc.contributor.subjectmatterexpertAguilar Gonzáles, Cristóbal Noé
dc.contributor.subjectmatterexpertSerna Cock, Liliana
dc.description.degreelevelMaestría
dc.description.degreenameMagister en Ciencias- Biotecnología
dc.description.researchareaProcesos biotecnológicos
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
dc.publisher.placeMedellín, Colombia
dc.publisher.branchUniversidad Nacional de Colombia - Sede Medellín
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.decsAntioxidantes
dc.subject.lembExtractos vegetales
dc.subject.lembResiduos agrícolas
dc.subject.lembProcesamiento de frutas
dc.subject.lembPiña - Producción
dc.subject.lembPiña - Productos derivados
dc.subject.proposalResiduos de piña
dc.subject.proposalCompuestos bioactivos
dc.subject.proposalCapacidad antimicrobiana.
dc.subject.proposalCapacidad antioxidante
dc.subject.proposalPineapple by-products
dc.subject.proposalBioactive compounds
dc.subject.proposalPhenolic compounds
dc.subject.proposalBiological properties
dc.subject.proposalAntioxidant activity
dc.subject.proposalAntimicrobial capacity
dc.title.translatedExtraction of bioactive compounds from pineapple (Anana comosus) residues using solid-state fermentation
dc.type.coarhttp://purl.org/coar/resource_type/c_bdcc
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.contentText
dc.type.redcolhttp://purl.org/redcol/resource_type/TM
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2
oaire.awardtitleExtracción de compuestos bioactivos de residuos de piña (Anana comosus) usando fermentación en estado sólido
dcterms.audience.professionaldevelopmentPúblico general
dc.description.curricularareaÁrea curricular Biotecnología
dc.contributor.orcid0000-0003-3877-4418
dc.contributor.cvlachttps://scienti.minciencias.gov.co/cvlac/visualizador/generarCurriculoCv.do?cod_rh=0000052773


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