CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Valorització de subproductes de l'horta en aplicacions alimentàries

Estudiant que ha llegit aquest projecte:

Tutor/a o Cotutor/a: CODINA TORRELLA, IDOIA

Departament: DEAB

Títol: Valorització de subproductes de l'horta en aplicacions alimentàries

Data inici oferta: 02-07-2024      Data finalització oferta: 02-03-2025

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:

UPC      Departament/centre: ETSEIB

Segon tutor/a (UPC): MUÑOZ NÚÑEZ, MARIA

Paraules clau:
Valorització, camp, polifenols, antioxidants, oxidació, conservació de la carn

Descripció del contingut i pla d'activitats:
Aquest TFG s'emmarca dins un projecte de recerca, centrat en la valortizació de subproductes de l'horta en aplicacions alimentàries.

En aquest TFG es caracteritzaran els subproductes pertinents (composició nutritional, capacitat antioxidant/antiradicalària), també s'optimitzaran les metodologies per a recuperar els seus compostos bioactius, i amb els extractes resultants, s'elaboraran diferents aplicacions alimentaries (aquestes, finalment, es caracteritzaran).

Durant el projecte formatiu, la persona involucrada treballarà activament amb la resta d'investigadors del projecte, realitzant diferents tipus d'anàlisis fisicoquímiques, així com també involucrant-se en el disseny d'experiments, anàlisis de dades i avaluació dels resultats obtinguts.

Overview (resum en anglès): The valorization of agri-food by-products is a key strategy to promote sustainability and the circular economy. The cultivation of artichoke (Cynara scolymus L.) generates significant amounts of unused waste, which contain bioactive compounds with potential applications in food preservation. The main objective of this work was to characterize the by-products obtained from artichoke cultivation to select the by-product with the highest radical-scavenging capacity and evaluate its antioxidant potential in fresh meat (specifically, hamburgers). For this purpose, the total polyphenol content of different parts of the plant (leaves, petioles, external bracts, mature inflorescence, internal bracts, and receptacle (heart)) was determined. The radical-scavenging capacity (using DPPH, ABTS, and FRAP methods) of their respective extracts (extraction with 50% ethanol (v/v)) was also evaluated, and the concentration of free and bound polyphenols, as well as the radical-scavenging capacity, was compared between extracts corresponding to the by-products and those of the internal bracts and receptacle (commonly edible parts).
Due to the high polyphenol content (~10.97 mg GAE/g of dry product) and the radical-scavenging capacity demonstrated by the combination of leaves and petioles, their application in powder form (PHP) or freeze-dried extract (LHP) was evaluated as potential antioxidant ingredients in beef burgers stored for 7 days at 4 °C. Burgers with PHP (1%) and LHP (0.337%) showed higher oxidative stability (lower secondary lipid oxidation and fewer thiobarbituric acid reactive substances (TBARS)) than those without these ingredients (control samples). The formation of metmyoglobin was slower during the first days for PHP samples, while those containing LHP showed behavior similar to the untreated samples. Regarding color, both cases (PHP and LHP) showed changes compared to the control product and over time. The pH value decreased during the first 3-4 days of storage, followed by a progressive increase until the seventh day. During this time, in all samples, total mesophilic aerobic and psychrotrophic microorganism counts complied with regulations.
The results of this study showed that the leaf and petiole by-product could be a potential candidate as a food ingredient with antioxidant properties, highlighting its application in the production of fresh meat products. The study also demonstrates the feasibility of valorizing artichoke by-products, improving the quality of formulated foods, and reducing waste in the agri-food supply chain, promoting innovative approaches in the food industry.

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