Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama
Figuras
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2025
- Institución:
- Universidad de Caldas
- Repositorio:
- Repositorio Institucional U. Caldas
- Idioma:
- spa
eng
- OAI Identifier:
- oai:repositorio.ucaldas.edu.co:ucaldas/22534
- Acceso en línea:
- https://repositorio.ucaldas.edu.co/handle/ucaldas/22534
- Palabra clave:
- 620 - Ingeniería y operaciones afines
2. Ingeniería y Tecnología
Ultrasonication
Optimization
Mango cotyledon
Starch
Response surface methodology
Cucurbita moschata
Encapsulation
Spray drying
Circular economy
Carotenoid bioaccessibility
Food matrices
Ingeniería
- Rights
- License
- https://creativecommons.org/licenses/by-nc-nd/4.0/
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REPOUCALDA |
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Repositorio Institucional U. Caldas |
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| dc.title.none.fl_str_mv |
Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama |
| title |
Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama |
| spellingShingle |
Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama 620 - Ingeniería y operaciones afines 2. Ingeniería y Tecnología Ultrasonication Optimization Mango cotyledon Starch Response surface methodology Cucurbita moschata Encapsulation Spray drying Circular economy Carotenoid bioaccessibility Food matrices Ingeniería |
| title_short |
Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama |
| title_full |
Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama |
| title_fullStr |
Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama |
| title_full_unstemmed |
Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama |
| title_sort |
Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama |
| dc.contributor.none.fl_str_mv |
Chavez Salazar, Andrés Castellanos Galeano, Francisco Javier Alimentos y Agroindustria (Categoría A1) Aranda Bustos, Mario Antonio Andrade-Pizarro, Ricardo |
| dc.subject.none.fl_str_mv |
620 - Ingeniería y operaciones afines 2. Ingeniería y Tecnología Ultrasonication Optimization Mango cotyledon Starch Response surface methodology Cucurbita moschata Encapsulation Spray drying Circular economy Carotenoid bioaccessibility Food matrices Ingeniería |
| topic |
620 - Ingeniería y operaciones afines 2. Ingeniería y Tecnología Ultrasonication Optimization Mango cotyledon Starch Response surface methodology Cucurbita moschata Encapsulation Spray drying Circular economy Carotenoid bioaccessibility Food matrices Ingeniería |
| description |
Figuras |
| publishDate |
2025 |
| dc.date.none.fl_str_mv |
2025-07-22T21:57:36Z 2025-07-22T21:57:36Z 2025-07-24 |
| dc.type.none.fl_str_mv |
Trabajo de grado - Doctorado http://purl.org/coar/resource_type/c_db06 Text info:eu-repo/semantics/doctoralThesis |
| dc.identifier.none.fl_str_mv |
https://repositorio.ucaldas.edu.co/handle/ucaldas/22534 Universidad de Caldas Repositorio Institucional Universidad de Caldas repositorio.ucaldas.edu.co |
| url |
https://repositorio.ucaldas.edu.co/handle/ucaldas/22534 |
| identifier_str_mv |
Universidad de Caldas Repositorio Institucional Universidad de Caldas repositorio.ucaldas.edu.co |
| dc.language.none.fl_str_mv |
spa eng |
| language |
spa eng |
| dc.relation.none.fl_str_mv |
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Characterizations of high purity starches isolated from five different jackfruit cultivars. Food Hydrocolloids, 52, 785–794. https://doi.org/10.1016/j.foodhyd.2015.07.037 |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) |
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Universidad de Caldas Facultad de Inteligencia Artificial e Ingenierías Colombia, Caldas, Manizales Doctorado en Ingeniería |
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Universidad de Caldas Facultad de Inteligencia Artificial e Ingenierías Colombia, Caldas, Manizales Doctorado en Ingeniería |
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Universidad de Caldas |
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Estudio del efecto de ultrasonido sobre la estructura física, química y morfológica, en la obtención y modificación de almidones de semilla de mango y su utilización como material pared en microcápsula de jugo de ahuyama620 - Ingeniería y operaciones afines2. Ingeniería y TecnologíaUltrasonicationOptimizationMango cotyledonStarchResponse surface methodologyCucurbita moschataEncapsulationSpray dryingCircular economyCarotenoid bioaccessibilityFood matricesIngenieríaFigurasLos cotiledones de semillas de mango, un subproducto del procesado de la pulpa del mango, son ricos en almidón y ofrecen una alternativa sostenible para desarrollar ingredientes alimentarios funcionales. Este estudio se centró en la optimización de los procesos de extracción y modificación del almidón asistidos por ultrasonido, utilizando la metodología de superficie de respuesta. Los almidones obtenidos se modificaron mediante ultrasonidos simples (US) y modificación dual (US seguido de anhídrido octenil succínico) y se evaluaron sus propiedades físicas, químicas térmicas y funcionales. Los almidones modificados se utilizaron para optimizar la estabilidad de suspensiones de ahuyama ricas en carotenoides. El proceso de microencapsulación de estas suspensiones mediante secado por aspersión y una combinación de almidones dual y modificado con ultrasonido se optimizó utilizando la metodología de superficie de respuesta. Por último, las microcápsulas se incorporaron a diversas matrices alimentarias y se determinó la bioaccesibilidad de los carotenoides así como la contribución de una porción de las matrices fortificadas a la ingesta diaria recomendada en diferentes grupos de edades. La extracción asistida por ultrasonido incremento significativamente el rendimiento del almidón (50,74%), la pureza y el contenido de amilosa en comparación con los métodos convencionales, al tiempo que preservó la integridad estructural y mejoró las propiedades funcionales y de plastificación. El tratamiento con US favoreció la fragmentación de los gránulos y el enriquecimiento de la amilosa, mientras que la modificación dual mejoró el grado de sustitución y la eficacia de la reacción, especialmente en las regiones amorfas, lo que redujo la cristalinidad y las temperaturas de gelatinización. El almidón doblemente modificado mejoró significativamente la estabilidad de la suspensión de ahuyama al aumentar el potencial zeta y reducir el tamaño de las partículas. La optimización del proceso de microencapsulación permitió obtener una alta eficiencia de encapsulación (72%) y estabilidad bajo condiciones térmicas y mecánicas optimizadas. Los almidones doblemente modificados mejoraron la bioaccesibilidad a los carotenoides, especialmente en el yogur, que podría aportar hasta el 62,3% de la CDR de vitamina A en niños. Estos resultados subrayan el potencial del almidón de semillas de mango y las tecnologías de ultrasonidos para desarrollar productos alimentarios sostenibles y enriquecidos nutricionalmente.Mango seed cotyledons, a by-product of mango pulp processing, are rich in starch and represent a sustainable alternative for the development of functional food ingredients. This study focused on the optimization of ultrasound-assisted starch extraction and modification processes using response surface methodology (RSM). The extracted starches were modified through simple ultrasound treatment (US) and dual modification (US followed by octenyl succinic anhydride), and their physical, chemical, thermal, and functional properties were characterized. The modified starches were used to enhance the stability of carotenoid-rich pumpkin suspensions. The microencapsulation process of these suspensions by spray drying, using a combination of US-modified and dual-modified starches, was optimized through RSM. Finally, the microcapsules were incorporated into various food matrices, and the carotenoid bioaccessibility was evaluated, as well as the contribution of a single serving of fortified products to the recommended daily intake (RDI) across different age groups. Ultrasound-assisted extraction significantly improved starch yield (50.74%), purity, and amylose content compared to conventional methods, while preserving structural integrity and enhancing both functional and pasting properties. The US treatment promoted starch granule fragmentation and amylose enrichment, whereas the dual modification increased the degree of substitution and reaction efficiency, particularly in amorphous regions, resulting in reduced crystallinity and lower gelatinization temperatures. The dual-modified starch significantly enhanced the colloidal stability of the pumpkin suspension by increasing the zeta potential and decreasing particle size. Optimization of the microencapsulation process achieved high encapsulation efficiency (72%) and stability under thermal and mechanical stress conditions. The dual-modified starches also improved carotenoid bioaccessibility, especially in yogurt, which could contribute up to 62.3% of the RDI of vitamin A for children. These findings underscore the potential of mango seed starch and ultrasound-based technologies for developing sustainable and nutritionally enhanced food products.Resumen -- Abstract -- Capítulo 1 -- Introducción -- Planteamiento del problema -- Justificación -- Objetivos -- Objetivo general -- Objetivos específicos -- Estructura del documento -- Referencias -- Capítulo 2 -- Revisión bibliográfica -- La ahuyama (Cucurbita moschata) -- El mango (Mangifera indica L.) -- El almidón -- Extracción y modificación de almidones con ultrasonido -- Microencapsulación y el secado por aspersión -- Alimentos funcionales y capacidad antioxidante -- La bioaccesibilidad -- Referencias -- Capítulo 3 -- Optimization of ultrasonic-assisted extraction of mango cotyledon starch: physicochemical, structural, thermal, and functional properties -- Capítulo 4 -- Mechanochemical effects of high-intensity ultrasound on dual starch modification of mango cotyledons -- Capítulo 5 -- Influencia de la proporción de almidones modificados de cotiledones de mango y del proceso de homogenización en la estabilidad fisicoquímica de suspensiones de ahuyama -- Capítulo 6 -- Efectos del agente encapsulante y de las condiciones del proceso en la obtención de microcápsulas de suspensiones de ahuyama ricas en carotenoides obtenidas por secado por atomización -- Capítulo 7 -- Enhancing carotenoid bioaccessibility in food matrices using modified mango starch microcapsules: contribution to the recommended daily intake -- Capítulo 8 -- Conclusión general y recomendaciones -- Anexos -- Anexo 1. Análisis de patentes relacionadas a la microencapsulación con recubrimientos de ñame (Dioscorea rotundata) mediante secado por aspersión.DoctoradoLa optimización del proceso de extracción de almidón de los cotiledones de las semillas de mango asistido por ultrasonidos, se realizó empleando la metodología de superficie de respuesta con un diseño I óptimo personalizado y un criterio de optimalidad óptimo-I. Se investigaron los efectos de la relación cotiledón/agua, tiempo, potencia y frecuencia de sonicación en la maximización del rendimiento de extracción de almidón. Además, exploramos el impacto de los ultrasonidos en las propiedades estructurales, morfológicas, funcionales y de pegado. Los almidones extraídos se modificaron, optimizando el proceso de modificación del almidón de cotiledones de mango con ultrasonidos simples (US) y duales (US seguido de anhídrido octenil succínico, US-OSA) mediante la metodología de superficie de respuesta. Se evaluaron los efectos mecanoquímicos del ultrasonido sobre el contenido de amilosa, el tamaño de partícula y la eficacia de la modificación dual. Además, se evaluaron las propiedades estructurales, térmicas, morfológicas y funcionales. La optimización de las propiedades fisicoquímicas de suspensiones formuladas con pulpa de ahuyama rica en carotenoides y almidón modificado dual, se realizó evaluando su comportamiento en función del contenido de sólidos y el tiempo de agitación. Se ajustaron modelos estadísticos para optimizar variables criticas como viscosidad (1000 cP), potencial Z (a maximizar), índice de estabilidad espectral (a minimizar) y distribución del tamaño de partícula (a minimizar). La evaluación de las condiciones de proceso en la elaboración de micropartículas de ahuyama ricas en carotenoides, usando almidones modificados de cotiledones de mango y secado por aspersión se realizó utilizando un diseño experimental central compuesto, variando: almidón modificado con ultrasonido (0%–3%), temperatura de entrada del aire (160 °C–180 °C), temperatura de salida (80 °C–90 °C), y velocidad del disco de atomización (20000 rpm–22000 rpm). Se mantuvo fija la proporción de almidón dual (i.e., modificación con ultrasonido seguida de modificación con anhídrido octenil succínico)en 2%. Se evaluaron rendimiento, eficiencia de microencapsulación, humedad, solubilidad, humectabilidad, higroscopicidad, actividad de agua, tamaño de partícula, índice de fluencia y diferencia de color. También se analizó la morfología de las micropartículas. Las microcápsulas resultantes se incorporaron en agua, yogur y gelatina para desarrollar alimentos enriquecidos con carotenoides. Los efectos del material de la pared y la matriz sobre la bioaccesibilidad de los carotenoides durante la digestión in vitro y su contribución a la ración dietética recomendada.Doctor(a) en IngenieríaDesarrollo agroindustrialUniversidad de CaldasFacultad de Inteligencia Artificial e IngenieríasColombia, Caldas, ManizalesDoctorado en IngenieríaChavez Salazar, AndrésCastellanos Galeano, Francisco JavierAlimentos y Agroindustria (Categoría A1)Aranda Bustos, Mario AntonioAndrade-Pizarro, RicardoTorres Gallo, Ramiro2025-07-22T21:57:36Z2025-07-22T21:57:36Z2025-07-24Trabajo de grado - Doctoradohttp://purl.org/coar/resource_type/c_db06Textinfo:eu-repo/semantics/doctoralThesis228 páginasapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttps://repositorio.ucaldas.edu.co/handle/ucaldas/22534Universidad de CaldasRepositorio Institucional Universidad de Caldasrepositorio.ucaldas.edu.cospaengAdinepour, F., Pouramin, S., Rashidinejad, A., & Jafari, S. M. (2022). 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