Desarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustria
El almidón es ampliamente utilizado en la industria alimentaria por su capacidad de modificar la textura y estabilidad de los productos. Frente a la necesidad de fuentes sostenibles, la semilla de aguacate Hass (Persea americana) se presenta como una alternativa por su contenido de almidón y por con...
- Autores:
-
Rey Salcedo, Nicole Alejandra
Molina Fonseca, Maria Jimena
- Tipo de recurso:
- https://purl.org/coar/resource_type/c_7a1f
- Fecha de publicación:
- 2025
- Institución:
- Universidad El Bosque
- Repositorio:
- Repositorio U. El Bosque
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unbosque.edu.co:20.500.12495/14653
- Palabra clave:
- Experimento
Metodología
Investigación
Diseño
Ingeniería
610.28
Experiment
Methodology
Research
Design
Engineering
- Rights
- License
- Attribution-NonCommercial-ShareAlike 4.0 International
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Desarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustria |
| dc.title.translated.none.fl_str_mv |
Development of a methodology for starch extraction using emerging technology from Hass avocado (Persea americana) seed residues generated in the agroindustry |
| title |
Desarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustria |
| spellingShingle |
Desarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustria Experimento Metodología Investigación Diseño Ingeniería 610.28 Experiment Methodology Research Design Engineering |
| title_short |
Desarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustria |
| title_full |
Desarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustria |
| title_fullStr |
Desarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustria |
| title_full_unstemmed |
Desarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustria |
| title_sort |
Desarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustria |
| dc.creator.fl_str_mv |
Rey Salcedo, Nicole Alejandra Molina Fonseca, Maria Jimena |
| dc.contributor.advisor.none.fl_str_mv |
Moncayo Martínez, Diana Cristina |
| dc.contributor.author.none.fl_str_mv |
Rey Salcedo, Nicole Alejandra Molina Fonseca, Maria Jimena |
| dc.subject.none.fl_str_mv |
Experimento Metodología Investigación Diseño Ingeniería |
| topic |
Experimento Metodología Investigación Diseño Ingeniería 610.28 Experiment Methodology Research Design Engineering |
| dc.subject.ddc.none.fl_str_mv |
610.28 |
| dc.subject.keywords.none.fl_str_mv |
Experiment Methodology Research Design Engineering |
| description |
El almidón es ampliamente utilizado en la industria alimentaria por su capacidad de modificar la textura y estabilidad de los productos. Frente a la necesidad de fuentes sostenibles, la semilla de aguacate Hass (Persea americana) se presenta como una alternativa por su contenido de almidón y por considerarse un residuo agroindustrial no aprovechado. Se desarrolló una metodología para su extracción, mediante seis fases: (1) identificación de variables críticas, (2) extracción por vía húmeda, (3) aplicación de ultrasonido como pretratamiento a la semilla, (4) aplicación de ultrasonido como postratamiento al almidón, (5) comparación de parámetros de propiedades físicas, químicas y funcionales para definir la metodología, (6) evaluación de su aplicabilidad en la industria alimentaria. La Fase 2 contó con un mayor contenido de almidón (16,24 %), seguida por la Fase 4 (8,60 %) y Fase 3 (7,47 %). Sin embargo, el ultrasonido redujo el contenido de proteínas (de 0,83 % a 0,43 %) y lípidos (de 0,39 % a 0,20 %), aumentando la pureza. Además, en la Fase 4 se obtuvo un mayor contenido de amilopectina (62,41 %), así como un índice de blancura de 79,9 %, con una pureza del 95,5 %. El almidón de la metodología establecida mostró bajo índice de solubilidad (2 %) y buen poder de hinchamiento (5,21 %), adecuados para productos congelados. Su alta proporción de amilopectina mejora la estabilidad, claridad y resistencia a la retrogradación, lo que favorece su uso como estabilizante en salsas y postres. |
| publishDate |
2025 |
| dc.date.accessioned.none.fl_str_mv |
2025-06-13T19:31:40Z |
| dc.date.available.none.fl_str_mv |
2025-06-13T19:31:40Z |
| dc.date.issued.none.fl_str_mv |
2025-06 |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_7a1f |
| dc.type.local.spa.fl_str_mv |
Tesis/Trabajo de grado - Monografía - Pregrado |
| dc.type.coar.none.fl_str_mv |
https://purl.org/coar/resource_type/c_7a1f |
| dc.type.driver.none.fl_str_mv |
info:eu-repo/semantics/bachelorThesis |
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https://purl.org/coar/version/c_970fb48d4fbd8a85 |
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https://purl.org/coar/resource_type/c_7a1f |
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https://hdl.handle.net/20.500.12495/14653 |
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instname:Universidad El Bosque |
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reponame:Repositorio Institucional Universidad El Bosque |
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https://repositorio.unbosque.edu.co |
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https://hdl.handle.net/20.500.12495/14653 https://repositorio.unbosque.edu.co |
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Timing of Extraction With Ultrasonic Bath System to Improve the Yield and Chemical Characteristics of Cassava Starch. IOP Conference Series: Earth and Environmental Science, 1012(1), 012016. https://doi.org/10.1088/1755-1315/1012/1/012016 |
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Moncayo Martínez, Diana CristinaRey Salcedo, Nicole AlejandraMolina Fonseca, Maria Jimena2025-06-13T19:31:40Z2025-06-13T19:31:40Z2025-06https://hdl.handle.net/20.500.12495/14653instname:Universidad El Bosquereponame:Repositorio Institucional Universidad El Bosquehttps://repositorio.unbosque.edu.coEl almidón es ampliamente utilizado en la industria alimentaria por su capacidad de modificar la textura y estabilidad de los productos. Frente a la necesidad de fuentes sostenibles, la semilla de aguacate Hass (Persea americana) se presenta como una alternativa por su contenido de almidón y por considerarse un residuo agroindustrial no aprovechado. Se desarrolló una metodología para su extracción, mediante seis fases: (1) identificación de variables críticas, (2) extracción por vía húmeda, (3) aplicación de ultrasonido como pretratamiento a la semilla, (4) aplicación de ultrasonido como postratamiento al almidón, (5) comparación de parámetros de propiedades físicas, químicas y funcionales para definir la metodología, (6) evaluación de su aplicabilidad en la industria alimentaria. La Fase 2 contó con un mayor contenido de almidón (16,24 %), seguida por la Fase 4 (8,60 %) y Fase 3 (7,47 %). Sin embargo, el ultrasonido redujo el contenido de proteínas (de 0,83 % a 0,43 %) y lípidos (de 0,39 % a 0,20 %), aumentando la pureza. Además, en la Fase 4 se obtuvo un mayor contenido de amilopectina (62,41 %), así como un índice de blancura de 79,9 %, con una pureza del 95,5 %. El almidón de la metodología establecida mostró bajo índice de solubilidad (2 %) y buen poder de hinchamiento (5,21 %), adecuados para productos congelados. Su alta proporción de amilopectina mejora la estabilidad, claridad y resistencia a la retrogradación, lo que favorece su uso como estabilizante en salsas y postres.BioingenieroPregradoStarch is widely used in the food industry for its ability to modify texture and product stability. Given the need for sustainable sources, the Hass avocado seed (Persea americana) emerges as a promising alternative due to its starch content and its status as an underutilized agro-industrial by-product. This work developed a methodology for starch extraction, structured in six phases: (1) identification of critical variables, (2) wet milling extraction, (3) application of ultrasound as a pretreatment on the seed, (4) application of ultrasound as a post-treatment on the extracted starch, (5) comparison of parameters such as yield, purity, and functional properties, and (6) evaluation of its applicability in the food industry. Phase 2 achieved the highest starch content (16.24 %), followed by Phase 4 (8.60 %) and Phase 3 (7.47 %). However, ultrasound treatments reduced protein content (from 0.83 % to 0.43 %) and lipid content (from 0.39 % to 0.20 %), increasing starch purity. Additionally, Phase 4 showed higher amylose (37.59 %) and amylopectin (62.41 %) content, as well as a whiteness index of 79.9 %. The starch exhibited a low solubility index (2 %) and good swelling power (5.21 %), suitable for frozen products. Its high amylopectin ratio enhances stability, clarity, and resistance to retrogradation, which favors its use as a stabilizer in sauces, desserts, and frozen foods.application/pdfAttribution-NonCommercial-ShareAlike 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-sa/4.0/Acceso abiertohttps://purl.org/coar/access_right/c_abf2http://purl.org/coar/access_right/c_abf2ExperimentoMetodologíaInvestigaciónDiseñoIngeniería610.28ExperimentMethodologyResearchDesignEngineeringDesarrollo de una metodología para la extracción de almidón empleando tecnología emergente a partir de residuos de semilla de Aguacate Hass (Persea americana) generados en la agroindustriaDevelopment of a methodology for starch extraction using emerging technology from Hass avocado (Persea americana) seed residues generated in the agroindustryBioingenieríaUniversidad El BosqueFacultad de IngenieríaTesis/Trabajo de grado - Monografía - Pregradohttps://purl.org/coar/resource_type/c_7a1fhttp://purl.org/coar/resource_type/c_7a1finfo:eu-repo/semantics/bachelorThesishttps://purl.org/coar/version/c_970fb48d4fbd8a85Acuña, H. 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