Residuos vegetales para obtención de pectina y su utilización en la Industria Alimentaria
| dc.contributor.advisor | Villamarín, Juan Andrés | |
| dc.contributor.author | Noboa Herrera, Maytee Yamileth | |
| dc.date.accessioned | 2024-04-23T15:56:50Z | |
| dc.date.available | 2024-04-23T15:56:50Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16289 | |
| dc.description | The sustainable management of vegetable waste has become a priority due to its increasing production worldwide, estimated at approximately 3.5 billion tons per year. Vegetable waste such as orange, lemon and apple is a great source of pectin and is used in the food industry as a thickener, stabilizer and gelling agent. It is also used in foods enriched with antioxidants, which makes it useful in the production of functional foods with additional health properties. On the other hand, lemon peel is also a significant source of pectin, and enzymatic hydrolysis is presented as an economical and efficient method for its extraction. Lemon pectin is mainly used as a thickening agent in the production of dairy products, jams and jellies, thanks to its ability to form firm and stable gels. As for apple peel, it has been shown to contain a high pectin content, especially when acid hydrolysis is used. This extraction method produces high yields in a relatively short time and at room or slightly elevated temperature, which reduces energy costs compared to other methods. | es_ES |
| dc.description | The sustainable management of vegetable waste has become a priority due to its increasing production worldwide, estimated at approximately 3.5 billion tons per year. Vegetable waste such as orange, lemon and apple is a great source of pectin and is used in the food industry as a thickener, stabilizer and gelling agent. It is also used in foods enriched with antioxidants, which makes it useful in the production of functional foods with additional health properties. On the other hand, lemon peel is also a significant source of pectin, and enzymatic hydrolysis is presented as an economical and efficient method for its extraction. Lemon pectin is mainly used as a thickening agent in the production of dairy products, jams and jellies, thanks to its ability to form firm and stable gels. As for apple peel, it has been shown to contain a high pectin content, especially when acid hydrolysis is used. This extraction method produces high yields in a relatively short time and at room or slightly elevated temperature, which reduces energy costs compared to other methods. | es_ES |
| dc.description.abstract | La gestión sostenible de residuos vegetales se ha convertido en una prioridad debido a su creciente producción a nivel mundial, estimada en aproximadamente 3.5 mil millones de toneladas anuales. Los residuos vegetales como la naranja, el limón y la manzana son gran fuente de pectina y se utiliza en la industria de alimentos, como espesante, estabilizante y gelificante. Además, se emplea en alimentos enriquecidos con antioxidantes, lo que la hace útil en la producción de alimentos funcionales con propiedades saludables adicionales. Por otro lado, la cáscara de limón también es una fuente significativa de pectina, y la hidrólisis enzimática se presenta como un método económico y eficiente para su extracción. La pectina de limón se utiliza principalmente como agente espesante en la producción de productos lácteos, mermeladas y jaleas, gracias a su capacidad para formar geles firmes y estables. En cuanto a la cáscara de manzana, se ha demostrado que contiene un alto contenido de pectina, especialmente cuando se utiliza la hidrólisis ácida. Este método de extracción produce altos rendimientos en un tiempo relativamente corto y a temperatura ambiente o ligeramente elevada, lo que reduce los costos de energía en comparación con otros métodos. | es_ES |
| dc.format.extent | 37 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 | Biodegradables | es_ES |
| dc.subject | Desechos | es_ES |
| dc.subject | Hidrólisis | es_ES |
| dc.title | Residuos vegetales para obtención de pectina y su utilización en la Industria Alimentaria | es_ES |
| dc.type | bachelorThesis | es_ES |
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