Projecte llegit

Títol: Diseño, preparación y aplicación de un extracto bioactivo. Evaluación de sus efectos sobre el fruto

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Estudiant que ha llegit aquest projecte:

EL GHAIDOUNI HAMIDI, IMAN (data lectura: 13-02-2024)

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Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Diseño, preparación y aplicación de un extracto bioactivo. Evaluación de sus efectos sobre el fruto

Data inici oferta: 24-07-2023      Data finalització oferta: 24-03-2024

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Estudis d'assignació del projecte:

MU MKET4FOOD+BIO
MU TECH4AGRI+FOOD

Lloc de realització:

UPC      Departament/centre: Ciència i Enginyeria de Materials

Segon tutor (UPC): VELASCO PERERO, JOSE IGNACIO
Segon tutor extern: Matta Fakhouri, Farayde (UPC)

Paraules clau:
Cubiertas comestibles, antioxidante, antimicrobiano, extractos vegetales

Descripció del contingut i pla d'activitats:
Plan de trabajo:

Investigación bibliográfica.

Selección y preparación de extractos vegetales.

Evaluación de los extractos como protector frente al desarrollo de Botrytis Cinerea.

Selección de los componentes del recubrimiento y ajuste de su concentración.

Elaboración del recubrimiento.

Aplicación del recubrimiento sobre uva durante la etapa de maduración, y en postcosecha.

Seguimiento y caracterización de las muestras tratadas frente a la muestra de control.

Discusión de resultados y establecimiento de conclusiones.

Redacción de la memoria.

Overview (resum en anglès): Currently, the greatest losses in the agricultural sector are caused by fungal diseases. One of the fungal diseases that has the greatest impact on a wide variety of crops, including grapes, is that caused by Botrytis cinerea. There is a growing demand for effective and, above all, sustainable solutions, with technology that incorporates only natural compounds from renewable resources as an alternative or complement to phytosanitary and synthetic treatments based on compounds that are potentially harmful to the environment.
In this line of research, and with the aim of reducing the use of chemical additives in the food industry, the development of an extract of natural origin for post-harvest application on Muscat of Alexandria grapes has been proposed as the functional bioactive part of the edible coating. The extraction of thyme with distilled water at room temperature for 4 hours has been determined as the simplest and most efficient methodology possible in terms of in vivo growth of Botrytis cinerea on grapes. Additionally, the total antioxidant activity was determined by two different methodologies, FRAP and ABTS +, and values of 8308.05 ¿M ferrous sulphate/g thyme extract and 6222.25 ¿M Trolox/g thyme extract were obtained, respectively. When evaluating the physico-chemical parameters of grapes with thyme extract, it has been concluded that thyme extract reduces the percentage of weight loss, improves the overall appearance, brightness and colour of the grapes for 13 days. The sensory evaluation (overall appearance, colour, taste and purchase intention) was significantly better for the grapes with thyme extract. In addition, no considerable changes were observed with respect to the control grapes in parameters such as moisture, total solids, soluble solids and pH.

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