Desarrollo y caracterización de recubrimientos activos a base de nanofibras electrohiladas de policaprolactona, quitosano y extractos oleosos de propóleos colombianos para la conservación de filetes de lomo de cerdo.

dc.contributorSuárez Mahecha, Héctor
dc.contributorCIENCIA Y TECNOLOGIA DE PRODUCTOS CARNICOS Y ACUICOLAS
dc.creatorVargas Romero, Emeli Dayana
dc.date.accessioned2020-03-24T14:30:26Z
dc.date.available2020-03-24T14:30:26Z
dc.date.created2020-03-24T14:30:26Z
dc.date.issued2020-03-12
dc.identifierVargas-Romero, E. 2020. Desarrollo y caracterización de recubrimientos activos a base de nanofibras electrohiladas de policaprolactona, quitosano y extractos oleosos de propóleos colombianos para la conservación de filetes de lomo de cerdo. Tesis Maestría. Instituto de Ciencia y Tecnología de Alimentos. Universidad Nacional de Colombia
dc.identifierhttps://repositorio.unal.edu.co/handle/unal/76114
dc.description.abstractActive packaging technologies are promising strategies that allow preserving the quality of meat products by incorporating active compounds with antimicrobial or other properties as antioxidants in the packaging. Recently a new active packaging technology has generated great interest because it has improved characteristics compared to traditional active packaging, this is developed based on nanoscale fibrous structures called nanofibers, which have a high surface-volume ratio and a large potential for the release of active compounds while using less packaging material; being an efficient and safe packaging technology to prevent the negative effects of the deterioration of fresh pork. For this reason, this study developed and characterized an active packaging containing nanofiber based coatings of polycaprolactone (PCL) / chitosan (CH) and polycaprolactone/chitosan and oily extracts of Colombian propolis (EOP) on a low density polyethylene film (LDPE) to preserve the quality of pork tenderloin fillets for 20 days of storage at 4 ° C. The EOP and electrospinning solutions were studied to produce large-scale nanofibers with antioxidant and antimicrobial properties through the use of a free-surface electrospinning technique. The EOP were characterized based on the antioxidant and antimicrobial activity and the electrospinning solutions were characterized by testing of viscosity, conductivity and surface tension, where the addition of EOP showed improvement of the parameters of the solutions such as viscosity and surface tension (P < 0.001) presenting fibers with better morphology than PCL / CH nanofibers. The nanofibers developed showed high EOP encapsulation efficiency and better antimicrobial activity when 5% EOP was added. Subsequently, two active PEBD packages containing PCL/CH and / or EOP nanofiber coatings were used to wrap pork chops fillets for 20 days at 4 ° C. Pork samples were analyzed for pH, color parameters, weight loss, thiobarbituric acid reactive substances (TBARS) and mesophilic and psychrotrophic aerobic bacteria count. The results showed that the incorporation of EOP improved the antioxidant and antimicrobial properties of PCL/CH nanofibers due to better color protection with a stable value of a * (5.31) at 4 days, pH stability during all the storage time and a synergistic bactericidal effect that showed extending the microbial quality of the meat up to 7 days. The results of this study demonstrate that PCL/CH/EOP solutions can be electrospun to generate active nanofibers that allow the development of active packaging with the potential to maintain quality and extend the shelf life of pork.
dc.description.abstractLas tecnologías de envasado activo son estrategias prometedoras que permiten preservar la calidad de los productos cárnicos mediante la incorporación de compuestos activos con propiedades antimicrobianas u otras como antioxidantes en el empaque. Recientemente una nueva tecnología de envasado activo ha generado gran interés debido que presenta características mejoradas en comparación con los envases activos tradicionales, esta se desarrolla a base de estructuras fibrosas a nanoescala llamadas nanofibras, las cuales presentan una alta proporción de superficie-volumen y un gran potencial para la liberación de compuestos activos mientras se utiliza menos material de embalaje; siendo una tecnología de envasado eficiente y segura para contrarrestar los efectos negativos del deterioro de la carne de cerdo fresca. Por este motivo, este estudio desarrolló y caracterizó un empaque activo que contiene recubrimientos a base de nanofibras de policaprolactona (PCL) /quitosano (CH) y policaprolactona/quitosano y extractos oleosos de propóleos Colombianos (EOP) sobre una película de polietileno de baja densidad (PEBD) para preservar la calidad de filetes de lomo de cerdo durante 20 días de almacenamiento a 4ºC. Los EOP y las soluciones de electrohilado se estudiaron para producir nanofibras a gran escala con propiedades antioxidantes y antimicrobianas mediante el uso de una técnica de electrohilado de superficie libre. Los EOP se caracterizaron basándose en la actividad antioxidante y antimicrobiana y las soluciones de electrohilado se caracterizaron mediante pruebas de viscosidad, conductividad y tensión superficial, donde la adición de EOP mostró mejorar los parámetros de las soluciones como la viscosidad, la tensión superficial y la conductividad (P < 0,001) presentando fibras con mejor morfología que las nanofibras de PCL/CH. Las nanofibras desarrolladas presentaron una alta eficiencia de encapsulación de EOP y mejor actividad antimicrobiana cuando se adicionó EOP al 5%. Posteriormente, dos empaques activos de PEBD que contenían recubrimientos de nanofibras de PCL/CH y/o EOP fueron usados para empacar filetes de lomo de cerdo durante 20 días a 4ºC. Las muestras de carne de cerdo fueron analizadas para pH, parámetros de color, pérdida de peso, sustancias reactivas al ácido tiobarbitúrico (TBARS) y conteo de bacterias aeróbicas mesófilas y psicrótrofas. Los resultados mostraron que la incorporación de EOP mejoró las propiedades antioxidantes y antimicrobianas de las nanofibras de PCL/CH debido a una mejor protección del color con un valor estable de a* (5,31) a los 4 días, estabilidad en el pH durante todo el tiempo de almacenamiento y un efecto bactericida sinérgico que mostró extender hasta 7 días la calidad microbiana de la carne. Los resultados de este estudio demuestran que soluciones de PCL/CH/EOP pueden ser electrohiladas para generar nanofibras activas que permiten el desarrollo de empaques activos con el potencial de mantener la calidad y extender la vida útil de la carne de cerdo.
dc.languagespa
dc.publisherInstituto de Ciencia y Tecnología de Alimentos -ICTA-
dc.publisherUniversidad Nacional de Colombia - Sede Bogotá
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dc.rightsAtribución-NoComercial 4.0 Internacional
dc.rightsAcceso abierto
dc.rightshttp://creativecommons.org/licenses/by-nc/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsDerechos reservados - Universidad Nacional de Colombia
dc.titleDesarrollo y caracterización de recubrimientos activos a base de nanofibras electrohiladas de policaprolactona, quitosano y extractos oleosos de propóleos colombianos para la conservación de filetes de lomo de cerdo.
dc.typeOtro


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