Desarrollo de un producto alimenticio probiótico y antioxidante a partir de la inmovilización de Lactobacillus rhamnosus sobre cáscara de café

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dc.contributor.advisorRojano, Benjamín Alberto
dc.contributor.advisorAlzate Arbeláez, Andrés Felipe
dc.contributor.authorRosales Delgado, Stephania
dc.contributor.googlescholarStephania Rosales Delgadospa
dc.contributor.orcidRosales Delgado, Stephania [0000-0002-9229-8427]spa
dc.contributor.researchgroupQuímica de Los Productos Naturales y Los Alimentosspa
dc.date.accessioned2024-11-12T14:22:45Z
dc.date.available2024-11-12T14:22:45Z
dc.date.issued2021-11-11
dc.descriptionilustraciones, fotografíasspa
dc.description.abstractEn el cuerpo humano habitan alrededor de cien billones de bacterias, las cuales en conjunto dan forma a un auténtico ecosistema, el cual ejerce importantes y diversas funciones. Las alteraciones de esta comunidad microbiana y la respuesta adversa del hospedero a estos cambios se le ha denominado disbiosis, la cual se ha asociado con afecciones como asma, enfermedades inflamatorias crónicas, obesidad entre otras. Debido a la importancia del mantenimiento de la microbiota intestinal la industria alimentaria ha puesto en el mercado alimentos con probióticos (microorganismos vivos que, cuando son administrados en cantidades adecuadas, confieren beneficios para la salud del huésped), Una de las principales limitaciones en este tipo de alimentos es la susceptibilidad de las cepas probióticas a las condiciones intestinales humanas. Una estrategia para contrarrestar esta limitación es la formación de biopelículas que sirven de nicho para los microorganismo y proveen protección para las células frente a los cambios fisiológicos y en procesos industriales incrementan la productividad y eficiencia. Este proyecto tuvo como objetivo desarrollar un alimento nutracéutico con propiedades antioxidantes y probióticas mediante la inmovilización de la cepa probiótica Lactobacillus rhamnosus sobre cáscara de café liofilizada y pulverizada. El aporte nutraceútico antioxidante fue aportado por el material de inmovilización, la cáscara de café, siendo esta un subproducto del beneficio del café del cual se tienen antecedentes como fuente de compuestos bioactivos, utilizarlo como matriz de inmovilización representa una propuesta novedosa y ambientalmente sustentable. (Tomado de la fuente)spa
dc.description.abstractIn the human body, around one hundred billion bacteria inhabit altogether forming an authentic ecosystem with important and diverse functions. The alterations of this microbial community and the host's adverse response to these changes have been called dysbiosis, which has been related to asthma, chronic inflammatory diseases, obesity, among others. Due to the importance of maintaining the intestinal microbiota, the food industry has marketed foodstuff containing probiotics (live microorganisms that, when administered in adequate quantities, confer benefits for the host's health). One of the main limitations is the susceptibility of probiotic strains to human intestinal conditions. A strategy to counteract this limitation is by forming biofilms functioning as a niche for microorganisms and providing protection to the cells from physiological changes. In industrial processes, biofilms increase productivity and efficiency, as well. This investigation aims to develop a nutraceutical food with antioxidant and probiotic properties by immobilizing the probiotic strain Lactobacillus rhamnosus on the freeze-dried and powdered coffee peel. The nutraceutical antioxidant contribution was contributed by the coffee peel, which is a by-product of coffee processing. The latter has been reported as a source of bioactive compounds, so using it as an immobilization matrix represents a novel and environmentally sustainable proposal.eng
dc.description.curricularareaBiotecnología.Sede Medellínspa
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagíster en Ciencias - Biotecnologíaspa
dc.description.researchareaProcesos Biotecnológicosspa
dc.format.extent110 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/87169
dc.language.isospaspa
dc.language.isoengeng
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Medellínspa
dc.publisher.facultyFacultad de Cienciasspa
dc.publisher.placeMedellín, Colombiaspa
dc.publisher.programMedellín - Ciencias - Maestría en Ciencias - Biotecnologíaspa
dc.relation.indexedLaReferenciaspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseReconocimiento 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/spa
dc.subject.agrovocProbióticos
dc.subject.agrovocFlora microbiana
dc.subject.agrovocLactobacillus rhamnosus
dc.subject.ddc580 - Plantas::582 - Plantas destacadas por características vegetativas y floresspa
dc.subject.ddc660 - Ingeniería química::664 - Tecnología de alimentosspa
dc.subject.lembIndustrias alimenticias
dc.subject.lembControl de enfermedades
dc.subject.lembCafé - Alimentos pulverizados
dc.subject.lembCafé - Alimentos liofilizados
dc.subject.lembResiduos agrícolas
dc.subject.proposalnutraceúticospa
dc.subject.proposalprobióticospa
dc.subject.proposalbiopelícula,spa
dc.subject.proposalsubproductospa
dc.subject.proposalnutraceuticaleng
dc.subject.proposalprobioticeng
dc.subject.proposalbiofilmeng
dc.subject.proposalby-producteng
dc.titleDesarrollo de un producto alimenticio probiótico y antioxidante a partir de la inmovilización de Lactobacillus rhamnosus sobre cáscara de café
dc.title.translatedDevelopment of a probiotic and antioxidant food product from the immobilization of Lactobacillus rhamnosus on coffee huskeng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentEstudiantesspa
dcterms.audience.professionaldevelopmentInvestigadoresspa
dcterms.audience.professionaldevelopmentMaestrosspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa

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