Producción de nanoemulsiones de aceite de palma alto-oleico mediante homogenización de alta cizalla

Ricaurte Puentes, Leidy Yineth

dc.contributor.advisor	Quintanilla Carvajal, María Ximena
dc.contributor.author	Ricaurte Puentes, Leidy Yineth
dc.date.accessioned	2016-10-31T13:55:51Z
dc.date.available	2016-10-31T13:55:51Z
dc.date.created	2016
dc.date.issued	2016
dc.identifier.citation	Adjonu, R., Doran, G., Torley, P., & Agboola, S. (2014a). Formation of whey protein isolate hydrolysate stabilised nanoemulsion. Food Hydrocolloids, 41, 169–177. http://doi.org/10.1016/j.foodhyd.2014.04.007
dc.identifier.citation	Adjonu, R., Doran, G., Torley, P., & Agboola, S. (2014b). Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. Journal of Food Engineering, 122, 15–27. http://doi.org/10.1016/j.jfoodeng.2013.08.034
dc.identifier.citation	Ahmed, M., & Youssef, M. S. (2014). Influence of spinning cup and disk atomizer configurations on droplet size and velocity characteristics. Chemical Engineering Science, 107, 149–157. http://doi.org/http://dx.doi.org/10.1016/j.ces.2013.12.004
dc.identifier.citation	Akoh, C. C. (2005). Handbook of Functional Lipids. CRC Press. Retrieved from https://books.google.com.co/books?id=BIjPC4xwBKsC
dc.identifier.citation	Anandharamakrishnan, C., & Ishwarya, P. (2015a). Spray Drying Techniques for Food Ingredient Encapsulation. Wiley. Retrieved from https://books.google.com.co/books?id=I_M-CgAAQBAJ
dc.identifier.citation	Anandharamakrishnan, C., & Ishwarya, P. S. (2015b). Functional properties of spray dried encapsulates. In Spray Drying Techniques for Food Ingredient Encapsulation (pp. 198–209). Wiley. Retrieved from https://books.google.com.co/books?id=I_M-CgAAQBAJ
dc.identifier.citation	AOF. (1997). Review of the High Oleic Oil Industry. Retrieved from http://www.australianoilseeds.com/__data/assets/file/0016/1177/Review_of_the_High_Oleic_Indu stry_1997.pdf
dc.identifier.citation	Arslan, S., Erbas, M., Tontul, I., & Topuz, A. (2015). Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying. LWT - Food Science and Technology, 63(1), 685–690. http://doi.org/http://dx.doi.org/10.1016/j.lwt.2015.03.034
dc.identifier.citation	Atrux-Tallau, N., Lasselin, J., Han, S.-H., Delmas, T., & Bibette, J. (2014). Quantitative analysis of ligand effects on bioefficacy of nanoemulsion encapsulating depigmenting active. Colloids and Surfaces. B, Biointerfaces, 122C, 390–395. http://doi.org/10.1016/j.colsurfb.2014.07.021
dc.identifier.citation	Audic, J.-L., Chaufer, B., & Daufin, G. (2003). Non-food applications of milk components and dairy coproducts: A review. Lait, 83(6), 417–438. Retrieved from http://dx.doi.org/10.1051/lait:2003027
dc.identifier.citation	Azeredo, H. M. C., & Waldron, K. W. (2016). Crosslinking in polysaccharide and protein films and coatings for food contact – A review. Trends in Food Science & Technology, 52, 109–122. http://doi.org/http://dx.doi.org/10.1016/j.tifs.2016.04.008
dc.identifier.citation	Bai, L., & McClements, D. J. (2016). Development of microfluidization methods for efficient production of concentrated nanoemulsions: Comparison of single- and dual-channel microfluidizers. Journal of Colloid and Interface Science, 466, 206–212. http://doi.org/10.1016/j.jcis.2015.12.039
dc.identifier.citation	Barbosa-Cánovas, G. V, & Vega-Mercado, H. (1996). Dehydration of Foods. Springer. Retrieved from http://books.google.com.co/books?id=nWbmRj7YbUcC
dc.identifier.citation	Barradas, T. N., de Campos, V. E. B., Senna, J. P., Coutinho, C. dos S. C., Tebaldi, B. S., Silva, K. G. de H. e, & Mansur, C. R. E. (2014). Development and characterization of promising o/w nanoemulsions containing sweet fennel essential oil and non-ionic sufactants. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 480, 214–221. http://doi.org/10.1016/j.colsurfa.2014.12.001
dc.identifier.citation	Bazaria, B., & Kumar, P. (2016). Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food Bioscience, 14, 21–27. http://doi.org/http://dx.doi.org/10.1016/j.fbio.2015.11.002
dc.identifier.citation	Benita, S. (2005). Microencapsulation: Methods and Industrial Applications, Second Edition. CRC Press. Retrieved from https://books.google.com.co/books?id=sz-669oFo6AC
dc.identifier.citation	Bot, A., Duval, F. P., & Bouwman, W. G. (2007). Effect of processing on droplet cluster structure in emulsion gels. Food Hydrocolloids, 21(5-6), 844–854. http://doi.org/10.1016/j.foodhyd.2006.09.012
dc.identifier.citation	Bouwmeester, H., Dekkers, S., Noordam, M. Y., Hagens, W. I., Bulder, A. S., de Heer, C., … Sips, A. J. A. M. (2009). Review of health safety aspects of nanotechnologies in food production. Regulatory Toxicology and Pharmacology : RTP, 53(1), 52–62. http://doi.org/10.1016/j.yrtph.2008.10.008
dc.identifier.citation	Bouyer, E., Mekhloufi, G., Rosilio, V., Grossiord, J.-L., & Agnely, F. (2012). Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? International Journal of Pharmaceutics, 436(1-2), 359–78. http://doi.org/10.1016/j.ijpharm.2012.06.052
dc.identifier.citation	Bruschi, M. L. (2015). Mathematical models of drug release. In Strategies to Modify the Drug Release from Pharmaceutical Systems (pp. 63–86). Woodhead Publishing. http://doi.org/http://dx.doi.org/10.1016/B978-0-08-100092-2.00005-9
dc.identifier.citation	Bunjes, H., & Siekmann, B. (2005). Manufacture, Characterization, and Applications of Solid Lipid Nanoparticles as Drug Delivery Systems. In Microencapsulation: Methods and Industrial Applications (Second Edi, pp. 213–269). CRC Press. Retrieved from https://books.google.com.co/books?id=sz-669oFo6AC
dc.identifier.citation	Çağlar, A., Toğrul, İ. T., & Toğrul, H. (2009). Moisture and thermal diffusivity of seedless grape under infrared drying. Food and Bioproducts Processing, 87(4), 292–300. http://doi.org/http://dx.doi.org/10.1016/j.fbp.2009.01.003
dc.identifier.citation	Caliskan, G., & Dirim, S. N. (2016). The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technology, 287, 308–314. http://doi.org/http://dx.doi.org/10.1016/j.powtec.2015.10.019
dc.identifier.citation	Chen, H., Khemtong, C., Yang, X., Chang, X., & Gao, J. (2011). Nanonization strategies for poorly water-soluble drugs. Drug Discovery Today, 16(7-8), 354–60. http://doi.org/10.1016/j.drudis.2010.02.009
dc.identifier.citation	Chen, J., Gao, D., Yang, L., & Gao, Y. (2013). Effect of microfluidization process on the functional properties of insoluble dietary fiber. Food Research International, 54(2), 1821–1827. http://doi.org/10.1016/j.foodres.2013.09.025
dc.identifier.citation	Chen, X. D., & Mujumdar, A. S. (2009). Drying Technologies in Food Processing. Wiley. Retrieved from http://books.google.com.co/books?id=yB-VhPpQxv0C
dc.identifier.citation	Clares, B., Calpena, A. C., Parra, A., Abrego, G., Alvarado, H., Fangueiro, J. F., & Souto, E. B. (2014). Nanoemulsions (NEs), liposomes (LPs) and solid lipid nanoparticles (SLNs) for retinyl palmitate: Effect on skin permeation. International Journal of Pharmaceutics, 473(1-2), 591–8. http://doi.org/10.1016/j.ijpharm.2014.08.001
dc.identifier.citation	Das, B., Sarkar, S., Sarkar, A., Bhattacharjee, S., & Bhattacharjee, C. (2015). Recovery of whey proteins and lactose from dairy waste: a step towards green waste management. Process Safety and Environmental Protection, (0), In press, Accepted Manuscript. http://doi.org/http://dx.doi.org/10.1016/j.psep.2015.05.006
dc.identifier.citation	de Cássia Ribeiro-Silva, R., Nunes, I. L., & Assis, A. M. O. (2014). Prevalence and factors associated with vitamin A deficiency in children and adolescents. Jornal de Pediatria, 90(5), 486–492. http://doi.org/10.1016/j.jped.2014.01.014
dc.identifier.citation	Decagon Devices, I. (2016). Operator’s Manual for series 4, 4TE, 4TEV, DUO, and TEV DUO
dc.identifier.uri	http://hdl.handle.net/10818/27865
dc.description	111 Páginas.	es_CO
dc.description.abstract	Colombia es el mayor productor en América Latina de aceite de palma, sin embargo, este se emplea en la producción de biodiesel desperdiciando el alto contenido nutricional que puede aportar a la industria de alimentos. El aceite de palma alto-oleico (HOPO, por sus siglas en inglés) contiene una alta concentración de ácido oleico, β-carotenos, tocoferoles y tocotrienoles, los cuales proveen al ser humano beneficios a la salud. En la actualidad, la incorporación de dicho aceite se ha convertido en un reto académico y tecnológico ya que algunos componentes del aceite, se degradan fácilmente en diversos ambientes de luz, pH, calor, oxidación, entre otras. Es por esto que se propuso la encapsulación de HOPO mediante nanoemulsiones como método de protección y aumento de la biodisponibilidad, en donde se obtuvo un intervalo de tamaño promedio de gota entre 163 a 2268 nm. Posteriormente, el sellado de la encapsulación se realizó empleando dos tipos de atomizadores (boquilla de dos-fluidos y disco rotatorio) en el secado por aspersión para la producción de polvos, con el fin de estudiar el efecto de la formulación y tipo de atomizador sobre las propiedades físicas y la liberación de aceite de palma alto-oleico. La concentración de HOPO y suero de leche ejercieron una influencia significativa en el tamaño de partícula (ya que se obtuvieron microesferas) y sobre las características físicas. Además, los porcentajes de liberación fueron de 83 y 76%, siendo mayor en el tiempo para la muestra secada con boquilla de dos-fluidos que para la de disco rotatorio	es_CO
dc.format	application/pdf	es_CO
dc.language.iso	spa	es_CO
dc.publisher	Universidad de La Sabana	es_CO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 International	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.source	Universidad de La Sabana
dc.source	Intellectum Repositorio Universidad de la Sabana
dc.subject	Aceite de palma
dc.subject	Biodiesel
dc.subject	Secado por aspersión
dc.title	Producción de nanoemulsiones de aceite de palma alto-oleico mediante homogenización de alta cizalla	es_CO
dc.type	masterThesis	es_CO
dc.publisher.program	Maestría en Diseño y Gestión de Procesos	es_CO
dc.publisher.department	Facultad de Ingeniería	es_CO
dc.identifier.local	262739
dc.identifier.local	TE08613
dc.type.local	Tesis de maestría
dc.type.hasVersion	publishedVersion	es_CO
dc.rights.accessRights	restrictedAccess	es_CO
dc.creator.degree	Magíster en Diseño y Gestión de Procesos	es_CO