Oscurecimiento en las plantas a causa de las reacciones no enzimáticas por el desdoblamiento de azúcares
| dc.contributor.advisor | Mejía González, Adriana | |
| dc.contributor.author | Baquerizo Castro, Pedro Joel | |
| dc.date.accessioned | 2024-04-11T16:57:27Z | |
| dc.date.available | 2024-04-11T16:57:27Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16066 | |
| dc.description | Non-enzymatic browning in plants is a fascinating phenomenon that significantly impacts the quality and appearance of our plant-based foods. From the deployment of natural pigments to the formation of dark compounds, each stage of non-enzymatic browning reflects an intricate molecular dance in which the environment and enzymes play fundamental roles. Therefore, proper management of these factors is crucial to prevent premature deterioration of foods and maintain their freshness and nutritional value. The objective of this study is to analyze the mechanism of browning in plants induced by non-enzymatic reactions and its influence on them. The research was approached from the perspective of a deductive-descriptive approach, so the information collected throughout the study will be interpreted and developed to facilitate understanding of the management of browning in plants due to non-enzymatic reactions caused by the breakdown of sugars. The main findings revealed that non-enzymatic browning in plant products is a complex phenomenon driven by non-enzymatic chemical reactions, such as temperature, chemical substance concentration, light, among others. These reactions, triggered by the breakdown of sugars in the absence of enzymatic activity, can alter the color, taste, and texture of foods, affecting their nutritional value. It is essential to identify inhibitory compounds and use antioxidants to prevent this browning, thus preserving the freshness and quality of products during processing and storage. In conclusion, the identification of inhibitory compounds in non-enzymatic browning is key to improving the quality and shelf life of agricultural products. These compounds counteract unwanted changes in color and taste, while browning affects nutritional composition. Understanding these mechanisms is essential for conservation strategies that maintain the nutritional quality of fresh and processed foods. | es_ES |
| dc.description | Non-enzymatic browning in plants is a fascinating phenomenon that significantly impacts the quality and appearance of our plant-based foods. From the deployment of natural pigments to the formation of dark compounds, each stage of non-enzymatic browning reflects an intricate molecular dance in which the environment and enzymes play fundamental roles. Therefore, proper management of these factors is crucial to prevent premature deterioration of foods and maintain their freshness and nutritional value. The objective of this study is to analyze the mechanism of browning in plants induced by non-enzymatic reactions and its influence on them. The research was approached from the perspective of a deductive-descriptive approach, so the information collected throughout the study will be interpreted and developed to facilitate understanding of the management of browning in plants due to non-enzymatic reactions caused by the breakdown of sugars. The main findings revealed that non-enzymatic browning in plant products is a complex phenomenon driven by non-enzymatic chemical reactions, such as temperature, chemical substance concentration, light, among others. These reactions, triggered by the breakdown of sugars in the absence of enzymatic activity, can alter the color, taste, and texture of foods, affecting their nutritional value. It is essential to identify inhibitory compounds and use antioxidants to prevent this browning, thus preserving the freshness and quality of products during processing and storage. In conclusion, the identification of inhibitory compounds in non-enzymatic browning is key to improving the quality and shelf life of agricultural products. These compounds counteract unwanted changes in color and taste, while browning affects nutritional composition. Understanding these mechanisms is essential for conservation strategies that maintain the nutritional quality of fresh and processed foods. | es_ES |
| dc.description.abstract | El oscurecimiento no enzimático en plantas es un fenómeno fascinante que impacta significativamente la calidad y apariencia de nuestros vegetales, ya que desde el despliegue de pigmentos naturales hasta la formación de compuestos oscuros, cada etapa del oscurecimiento no enzimático refleja una intrincada danza molecular en la que el ambiente y las enzimas desempeñan roles fundamentales, por lo que la gestión adecuada de estos factores es crucial para prevenir el deterioro prematuro de los alimentos y mantener su frescura y valor nutricional. Por ello, el objetico es analizar el mecanismo de oscurecimiento en plantas inducido por reacciones no enzimáticas y su influencia en las mismas. La investigación se abordó desde la perspectiva del enfoque deductivo-descriptivo por lo que la información que se recopilará a lo largo de la investigación será interpretado y desarrollado con el propósito de facilitar la comprensión del manejo de oscurecimiento en las plantas a causa de las reacciones no enzimáticas por el desdoblamiento de azúcares. Los principales resultados dieron cuenta que el oscurecimiento no enzimático en productos vegetales es un fenómeno complejo, impulsadas por reacciones químicas no enzimáticas, como la temperatura, la concentración de sustancias químicas, la luz, entre otros. Estas reacciones, desencadenadas por el desdoblamiento de azúcares en ausencia de actividad enzimática, pueden alterar el color, sabor y textura de los alimentos, afectando su valor nutricional. Es esencial identificar compuestos inhibidores y utilizar antioxidantes para prevenir este oscurecimiento, preservando así la frescura y calidad de los productos durante el procesamiento y almacenamiento. Es posible concluir que, la identificación de compuestos inhibidores en el pardeamiento no enzimático es clave para mejorar la calidad y vida útil de productos agrícolas. Estos compuestos contrarrestan cambios no deseados en color y sabor, mientras que el pardeamiento afecta la composición nutricional. Comprender estos mecanismos es esencial para estrategias de conservación que mantengan la calidad nutricional de alimentos frescos y procesados. | es_ES |
| dc.format.extent | 31 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Oscurecimiento | es_ES |
| dc.subject | Desdoblamiento | es_ES |
| dc.subject | Nutricional | es_ES |
| dc.subject | Inhibidores | es_ES |
| dc.title | Oscurecimiento en las plantas a causa de las reacciones no enzimáticas por el desdoblamiento de azúcares | es_ES |
| dc.type | bachelorThesis | es_ES |
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