Carregant...
Fitxers
Tipus de document
TesiVersió
Versió publicadaData de publicació
Tots els drets reservats
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/67545
Actividad antioxidante del té blanco y de los residuos de limón: optimización de la extracción y aplicaciones en carne y en envases activos
Títol de la revista
Autors
Director/Tutor
ISSN de la revista
Títol del volum
Recurs relacionat
Resum
[spa] Este proyecto de investigación estudia la extracción, optimización de la extracción y uso de los polifenoles naturales procedentes de los residuos de limón (Lemon Waste, LW) y de té blanco (White Tea, WT), el té más antioxidante del mundo. Persigue un objetivo doble, encontrar y testar nuevas fuentes de productos y compuestos naturales bioactivos que puedan sustituir o disminuir el uso de compuestos sintéticos, y reutilizar y revalorizar residuos agroalimentarios. En la primera etapa de la investigación, se optimizó la extracción de polifenoles procedentes del WT mediante superficie respuesta (RSM), se caracterizó su composición y se evaluó su eficacia antiradicalaria. En la segunda etapa se optimizó la extracción de polifenoles del LW usando campos eléctricos pulsados (PEF), una técnica de extracción segura para el medio. Se caracterizó la composición de los extractos y se evaluó su capacidad antioxidante, antimicrobiana y de protección al estrés oxidativo inducido en células y en DNA. Finalmente se aplicaron los extractos a carne cruda (carne de vacuno cruda picada) y a envases activo de PE y PLA. Los resultados obtenidos muestran que los extractos de LW obtenidos poseen capacidad antioxidante, pueden proteger al DNA y a las células del estrés oxidativo inducido. Sin embargo muestra leves efectos como antioxidante en envases activos y en carne. Por otro lado, los extractos de WT demuestran ser un muy buen agente antioxidante muy efectivo en carnes crudas y en envases activos tanto los elaborados por recubrimiento de un film de PE como en los films desarrollados en PLA. Con lo que se concluye que es posible reutilizar residuos agroalimentarios para la obtención de antioxidantes naturales. Además se puede concluir que el WT es un muy buen agente protector de la oxidación con posibles aplicaciones en la industria cárnica y en la del embalaje.
[eng] This research project studied the antioxidant activity of lemon waste and white tea extracts, focusing on the optimization of the extraction process as well as their application onto food matrices and active packaging. The investigation was divided in three parts: in the first study, the extraction process was optimized by using Response Surface Methodology (RSM) based on the quantification of the antioxidant capacity and determination of the antiradical capacity of each extract. In the second study, environmentally- friendly extractions (i.e. without using organic solvents) were performed by using Pulsed Electric Fields. Furthermore, antimicrobial activity of the extracts and their capacity to protect cellular and DNA damage induced by external oxidative stress were evaluated. In the final part, the extracts were applied onto model emulsions, food (minced raw beef meat) and onto two different active packaging solutions based on polyethylene and polylactic acid. Results obtained demonstrate that lemon waste extracts show antioxidant capacity, can protect cells and DNA from externally induced oxidative damage and can be used as antioxidants in model emulsions, however show a reduced antioxidant effect in meat and in active packaging applied to meat. On the other hand, white tea extracts can be used as effective antioxidant agents in meat and in active packaging. From the results of these studies it is possible to conclude that lemon residual material can be used as a source of antioxidants. In addition, white tea is a good protector agent against oxidative processes and can be considered a good candidate for use as food additive or/and as a compound for active packaging formulations.
[eng] This research project studied the antioxidant activity of lemon waste and white tea extracts, focusing on the optimization of the extraction process as well as their application onto food matrices and active packaging. The investigation was divided in three parts: in the first study, the extraction process was optimized by using Response Surface Methodology (RSM) based on the quantification of the antioxidant capacity and determination of the antiradical capacity of each extract. In the second study, environmentally- friendly extractions (i.e. without using organic solvents) were performed by using Pulsed Electric Fields. Furthermore, antimicrobial activity of the extracts and their capacity to protect cellular and DNA damage induced by external oxidative stress were evaluated. In the final part, the extracts were applied onto model emulsions, food (minced raw beef meat) and onto two different active packaging solutions based on polyethylene and polylactic acid. Results obtained demonstrate that lemon waste extracts show antioxidant capacity, can protect cells and DNA from externally induced oxidative damage and can be used as antioxidants in model emulsions, however show a reduced antioxidant effect in meat and in active packaging applied to meat. On the other hand, white tea extracts can be used as effective antioxidant agents in meat and in active packaging. From the results of these studies it is possible to conclude that lemon residual material can be used as a source of antioxidants. In addition, white tea is a good protector agent against oxidative processes and can be considered a good candidate for use as food additive or/and as a compound for active packaging formulations.
Matèries (anglès)
Citació
Citació
PEIRÓ SÁNCHEZ, Sara. Actividad antioxidante del té blanco y de los residuos de limón: optimización de la extracción y aplicaciones en carne y en envases activos. [consulta: 3 de gener de 2026]. [Disponible a: https://hdl.handle.net/2445/67545]