CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Hidrocoloides de Opuntia ficus indica: extracción con ultrasonidos y aplicación como recubrimiento comestible

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Hidrocoloides de Opuntia ficus indica: extracción con ultrasonidos y aplicación como recubrimiento comestible

Data inici oferta: 21-01-2022      Data finalització oferta: 21-09-2022

Estudis d'assignació del projecte:
    MU TECH4AGRI+FOOD

Lloc de realització:
EEABB

Paraules clau:
nopal, cladodios, mucílago, fruta mínimamente procesada, Ananas comosus.

Descripció del contingut i pla d'activitats:
En este TFM se desarrollarán biofilms a partir del mucilago de Opuntia ficus indica y se evaluarán sus propiedades físicas.
En una primera fase se utilizarán ultrasonidos para la extracción y se optimizará este proceso.
EN una segunda fase se realizaran las películas y se evaluará su uso en la respiración de frutas.

Overview (resum en anglès): Opuntia ficus-indica mucilage has great potential in various industries due to its properties as a hydrocolloid. The use of mucilage as an edible coating can increase the shelf life of cut fruits, reducing the use of plastic polymers and food waste. The difficulty of its use lies in extraction, since organic solvents are usually used and prolonged processes are required. For this reason, the extraction method must be improved.
In this work, the extraction of mucilage from cladodes was carried out by conventional extraction (maceration + ethanol precipitate + filtration), incorporation of ultrasound in the maceration and only ultrasound, to compare the effects of this technique in the extraction process. For the ultrasound technique, two systems were used, the probe and the bath. Providing a better extraction quality, the ultrasound bath technique (40 kHz, 200 W) for 20 min, without subsequent maceration, because a better agglomeration of the mucilage clots was obtained during the rest and facilitated the filtration process. A slightly higher yield was obtained compared to extraction with maceration (1,20 ± 0,06 %), although not significant (P > 0,05). It should be noted that the application of ultrasound reduces the maceration time by 4,5 times. In addition, an edible coating was prepared using the extracted mucilage and applied to cut pineapple (minimally processed) by immersion, to evaluate the effects on physicochemical and microbiological parameters in this fruit, stored for 12 days refrigerated at 2 ± 1 °C. The mucilage coating on pineapple reduced weight loss during storage and improved appearance compared to control pineapple. Significant differences (P < 0,05) were also observed in the parameters of O2 and CO2 concentration inside the tray, respiration rate, luminosity (L*), chroma (C*), hue angle (Hue), whiteness index (WI), browning index (BI) and pH compared to control samples. While no significant differences (P > 0,05) were observed in the parameters of total soluble solids (TSS) and titratable acidity. On the other hand, it was determined that the mucilage coating is not effective in reducing the microbial load of total mesophilic aerobes, molds and yeasts during the storage period.

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