Comportamiento postcosecha de tubérculos de ñampín morado (Dioscorea trifida L. f.) y nuevos usos alimentarios

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dc.contributor.advisorHernández Gómez, Maria Soledad
dc.contributor.advisorFernández Trujillo, Juan Pablo
dc.contributor.authorMedina López, Sandra Viviana
dc.contributor.cvlacMedina López, Sandra Viviana [0001458984]
dc.contributor.googlescholarhttps://scholar.google.com/citations?user=EhE5kGUAAAAJ&hl=es
dc.contributor.orcidMedina López, Sandra Viviana [0000-0002-3854-2978]
dc.contributor.researchgateSandra V. Medina-López
dc.contributor.researchgroupGrupo de Investigación en Biomoléculas Alimentarias
dc.date.accessioned2026-01-20T15:16:59Z
dc.date.available2026-01-20T15:16:59Z
dc.date.issued2025
dc.descriptionIlustraciones, fotografías, gráficos
dc.description.abstractEl ñampín morado es un tubérculo perteneciente a una especie subutilizada de alto valor nutricional y cultural, nativa de Suramérica, que representa una oportunidad estratégica para contribuir a la conservación de la biodiversidad alimentaria y al desarrollo de ingredientes innovadores para la industria y la gastronomía. Esta tesis tuvo como objetivo general evaluar el comportamiento postcosecha de tubérculos de ñampín morado y explorar nuevas alternativas de consumo, a través de tres objetivos específicos. En primer lugar, se caracterizó el comportamiento fisiológico y la evolución de fitoquímicos de interés durante el almacenamiento en condiciones controladas, lo que permitió identificar el efecto del almacenamiento sobre la estabilidad de compuestos bioactivos y características específicas del tubérculo asociadas a la pérdida de calidad postcosecha. En segundo lugar, se evaluó el efecto de tratamientos postcosecha de bajo costo —como agua caliente, recubrimientos naturales y refrigeración— sobre la evolución de rasgos físicos y funcionales del ñampín, observando respuestas específicas según la tecnología aplicada. Finalmente, se determinaron condiciones de elaboración, características físicas y contenido de antioxidantes en snacks de ñampín morado, así como se evaluó la composición de los subproductos obtenidos durante la elaboración de harinas o almidones del tubérculo; adicionalmente se realizó un análisis cualitativo sobre su conocimiento, uso tradicional y potencial gastronómico contemporáneo. Los resultados permiten proponer un modelo integral de valorización de especies locales, que articula la ciencia aplicada, la innovación agroalimentaria y el rescate cultural, como vía para reducir pérdidas postcosecha, fomentar estrategias diversas de aprovechamiento integral y promover sistemas alimentarios sostenibles. (Texto tomado de la fuente)spa
dc.description.abstractPurple yampee is a tuber from an underutilized species native to South America, with high nutritional and cultural value, representing a strategic opportunity to support the conservation of food iodiversity and the development of innovative ingredients for gastronomy and the food industry. This doctoral thesis aimed to assess the postharvest behavior of purple ñampín tubers and explore new consumption alternatives through three specific objectives. First, the physiological behavior and evolution of relevant phytochemicals during storage under controlled conditions were characterized, which made it possible to identify the effect of storage on the stability of bioactive compounds and specific traits associated with postharvest quality loss. Second, the effect of low-cost postharvest treatments—such as hot water immersion, natural coatings, and refrigeration—on the evolution of physical and functional traits were assessed, showing specific responses depending on the applied technology. Finally, processing conditions, physical characteristics, and antioxidant content in purple ñampín snacks were determined; additionally, the composition of by-products from flour or starch production was evaluated. A qualitative analysis was also conducted on traditional knowledge, cultural use, and contemporary gastronomic potential. The results support an integrated model for the valorization of local species, combining applied science, food innovation, and cultural recovery as a strategy to reduce postharvest losses, foster diverse strategies for integral utilization, and promote sustainable food systems.eng
dc.description.degreelevelDoctorado
dc.description.degreenameDoctora en Ciencia y Tecnología de Alimentos
dc.description.methodsMetodología teórico práctica que involucró una revisión literaria extensiva sobre la especie, entrevistas semi estructuradas en territorio y a distancia, para un análisis cualitativo e investigación aplicada instrumental directa para análisis cuantitativos extensivos a través de varias cosechas del producto, en laboratorios del Instituto de Ciencia y Tecnología de Alimentos, Calidad y poscosecha de la Facultad de Ciencias Agrarias de la Universidad Nacional de Colombia sede Bogotá, y el SAIT de la Universidad Politécnica de Cartagena (Murcia, España).
dc.description.researchareaCiencia y Tecnología de Productos Agroalimentarios
dc.format.extentxv, 256 páginas
dc.format.mimetypeapplication/pdf
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/89258
dc.language.isospa
dc.publisherUniversidad Nacional de Colombia
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotá
dc.publisher.facultyFacultad de Ciencias Agrarias
dc.publisher.placeBogotá, Colombia
dc.publisher.programBogotá - Ciencias Agrarias - Doctorado en Ciencia y Tecnología de Alimentos
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.rights.licenseAtribución-NoComercial 4.0 Internacional
dc.subject.bneRecolecciónspa
dc.subject.ddc660 - Ingeniería química::664 - Tecnología de alimentos
dc.subject.ddc570 - Biología::575 - Partes específicas de y sistemas fisiológicos en plantas
dc.subject.ddc570 - Biología::572 - Bioquímica
dc.subject.ddc640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas
dc.subject.lembTubérculosspa
dc.subject.lembAgrobiodiversidadspa
dc.subject.lembTecnología de alimentosspa
dc.subject.lembGastronomíaspa
dc.subject.proposalTubérculos tropicalesspa
dc.subject.proposalAgrobiodiversidadspa
dc.subject.proposalPost-recolecciónspa
dc.subject.proposalValorización agroalimentariaspa
dc.subject.proposalTecnología de alimentosspa
dc.subject.proposalGastronomíaspa
dc.titleComportamiento postcosecha de tubérculos de ñampín morado (Dioscorea trifida L. f.) y nuevos usos alimentariosspa
dc.title.translatedPostharvest behavior of purple yampee (Dioscorea trifida L.f.) tubers and novel food applicationseng
dc.typeTrabajo de grado - Doctorado
dc.type.coarhttp://purl.org/coar/resource_type/c_db06
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.contentText
dc.type.driverinfo:eu-repo/semantics/doctoralThesis
dc.type.redcolhttp://purl.org/redcol/resource_type/TD
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dcterms.audience.professionaldevelopmentBibliotecarios
dcterms.audience.professionaldevelopmentEstudiantes
dcterms.audience.professionaldevelopmentInvestigadores
dcterms.audience.professionaldevelopmentMaestros
dcterms.audience.professionaldevelopmentPúblico general
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2

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Doctorado en Ciencia y Tecnología de Alimentos