Optimization and microencapsulation of bioactive pigments extracted from Streptomyces isolated from the banks of the Guaviare and Arauca rivers (Colombia)

Sarmiento Tovar, Aixa Alexandra

dc.contributor.advisor	Diaz Barrera, Luis Eduardo
dc.contributor.advisor	Quintanilla Carvajal, Maria Ximena
dc.contributor.author	Sarmiento Tovar, Aixa Alexandra
dc.date.accessioned	2024-06-28T11:35:08Z
dc.date.available	2024-06-28T11:35:08Z
dc.date.issued	2024-02-04
dc.identifier.uri	http://hdl.handle.net/10818/60710
dc.description	198 páginas	es_CO
dc.description.abstract	Pigments are chemical compounds confer color to other materials through the optical effect of light refraction [1]. They consist of a coloring substance (organic or inorganic) and a base; to be applied they must be dispersed in a vehicle without being combined with it [2]	en
dc.format	application/pdf	es_CO
dc.language.iso	eng	es_CO
dc.publisher	Universidad de La Sabana	es_CO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.subject.other	Streptomyces
dc.subject.other	Pigmentos
dc.subject.other	Solventes
dc.title	Optimization and microencapsulation of bioactive pigments extracted from Streptomyces isolated from the banks of the Guaviare and Arauca rivers (Colombia)	en
dc.type	master thesis	es_CO
dc.type.hasVersion	publishedVersion	es_CO
dc.rights.accessRights	restrictedAccess	es_CO
dcterms.references	A. Poshadri and A. Kuna, “Microencapsulation technology: A review,” J. Res. ANGRAU, vol. 38, no. 1, pp. 86–102, May 2010.
dcterms.references	M. M. D. C. Vila, M. V. Chaud, and V. M. Balcão, “Microencapsulation of Natural AntiOxidant Pigments,” in Microencapsulation and Microspheres for Food Applications, Elsevier, 2015, pp. 369–389.
dcterms.references	S. V. Khandbahale, “Microencapsulation-A Novel Approach in Drug Delivery: A Review,” Asian J. Res. Pharm. Sci., vol. 10, no. 1, p. 39, 2020, doi: 10.5958/2231- 5659.2020.00009.0.
dcterms.references	N. Garti and D. . McClements, Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. Cambridge, UK.: Woodhead Publishing Limited, 2012.
dcterms.references	J. S. Ribeiro and C. M. Veloso, “Microencapsulation of natural dyes with biopolymers for application in food: A review,” Food Hydrocoll., vol. 112, p. 106374, Mar. 2021, doi: 10.1016/j.foodhyd.2020.106374.
dcterms.references	S. M. Jafari, Nanoencapsulation of food bioactive ingredients: Principles and applications. London, UK: Academic Press - Elsevier, 2017.
dcterms.references	M. J. W. Johnston, S. C. Semple, S. K. Klimuk, S. Ansell, N. Maurer, and P. R. Cullis, “Characterization of the drug retention and pharmacokinetic properties of liposomal nanoparticles containing dihydrosphingomyelin,” Biochim. Biophys. Acta - Biomembr., vol. 1768, no. 5, pp. 1121–1127, May 2007, doi: 10.1016/j.bbamem.2007.01.019.
dcterms.references	S. Amjadi, M. Ghorbani, H. Hamishehkar, and L. Roufegarinejad, “Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model,” Food Chem., vol. 256, pp. 156–162, Aug. 2018, doi: 10.1016/j.foodchem.2018.02.114.
dcterms.references	A. Omri, Z. E. Suntres, and P. N. Shek, “Enhanced activity of liposomal polymyxin B against Pseudomonas aeruginosa in a rat model of lung infection,” Biochem. Pharmacol., vol. 64, no. 9, pp. 1407–1413, Nov. 2002, doi: 10.1016/S0006-2952(02)01346-1.
dcterms.references	P. Stano et al., “Novel Camptothecin Analogue (Gimatecan)‐Containing Liposomes Prepared by the Ethanol Injection Method,” J. Liposome Res., vol. 14, no. 1–2, pp. 87–109, Jan. 2004, doi: 10.1081/LPR-120039794.
dcterms.references	] A. Akbarzadeh et al., “Liposome: classification, preparation, and applications,” Nanoscale Res. Lett., vol. 8, no. 1, p. 102, Dec. 2013, doi: 10.1186/1556-276X-8-102
dcterms.references	T. Shehata, K. Ogawara, K. Higaki, and T. Kimura, “Prolongation of residence time of liposome by surface-modification with mixture of hydrophilic polymers,” Int. J. Pharm., vol. 359, no. 1–2, pp. 272–279, Jul. 2008, doi: 10.1016/j.ijpharm.2008.04.004.
dcterms.references	Z. Fakhravar, P. Ebrahimnejad, H. Daraee, and A. Akbarzadeh, “Nanoliposomes: Synthesis methods and applications in cosmetics,” J. Cosmet. Laser Ther., vol. 18, no. 3, pp. 174–181, Apr. 2016, doi: 10.3109/14764172.2015.1039040
dcterms.references	T. Lajunen et al., “Topical drug delivery to retinal pigment epithelium with microfluidizer produced small liposomes,” Eur. J. Pharm. Sci., vol. 62, pp. 23–32, Oct. 2014, doi: 10.1016/j.ejps.2014.04.018.
dcterms.references	S. Sravan Kumar, A. Singh Chauhan, and P. Giridhar, “Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies,” Food Chem., vol. 333, p. 127442, Dec. 2020, doi: 10.1016/j.foodchem.2020.127442.
dcterms.references	T. Toniazzo, I. F. Berbel, S. Cho, C. S. Fávaro-Trindade, I. C. F. Moraes, and S. C. Pinho, “β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physicochemical stability and feasibility of application in yogurt,” LWT - Food Sci. Technol., vol. 59, no. 2, pp. 1265–1273, Dec. 2014, doi: 10.1016/j.lwt.2014.05.021.
dcterms.references	W. Weber, H. Zähner, J. Siebers, K. Schröder, and A. Zeeck, “[Metabolic products of microorganisms. 175. Tetracenomycin C (author’s transl)].,” Arch. Microbiol., vol. 121, no. 2, pp. 111–116, May 1979, doi: 10.1007/BF00689973.
dcterms.references	S. Yue, H. Motamedi, E. Wendt-Pienkowski, and C. R. Hutchinson, “Anthracycline metabolites of tetracenomycin C-nonproducing Streptomyces glaucescens mutants,” J. Bacteriol., vol. 167, no. 2, pp. 581–586, Aug. 1986, doi: 10.1128/jb.167.2.581-586.1986.
dcterms.references	C. Avendaño and J. C. Menéndez, “Anticancer Drugs Acting via Radical Species, Photosensitizers and Photodynamic Therapy of Cancer,” in Medicinal Chemistry of Anticancer Drugs, Elsevier, 2008, pp. 93–138.
dcterms.references	J. D. Beltrán, L. Ricaurte, K. B. Estrada, and M. X. Quintanilla-Carvajal, “Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil,” LWT, vol. 118, p. 108801, Jan. 2020, doi: 10.1016/j.lwt.2019.108801.
dcterms.references	S. Toro-Uribe et al., “Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes,” J. Agric. Food Chem., vol. 66, no. 45, pp. 12051–12065, Nov. 2018, doi: 10.1021/acs.jafc.8b04735.
dcterms.references	P. Savadi et al., “Piperacillin Encapsulation in Nanoliposomes Using Modified FreezeDrying of a Monophase Solution Method: Preparation, Characterization and In Vitro Antibacterial Activity,” Curr. Microbiol., vol. 77, no. 9, pp. 2356–2364, Sep. 2020, doi: 10.1007/s00284-020-02008-0.
dcterms.references	N. Ghareaghajlou, S. Hallaj-Nezhadi, and Z. Ghasempour, “Nano-liposomal system based on lyophilization of monophase solution technique for encapsulating anthocyanin-rich extract from red cabbage,” Dye. Pigment., vol. 202, p. 110263, Jun. 2022, doi: 10.1016/j.dyepig.2022.110263.
dcterms.references	A. Espinel-Ingroff et al., “Optimal Susceptibility Testing Conditions for Detection of Azole Resistance in Aspergillus spp.: NCCLS Collaborative Evaluation,” Antimicrob. Agents Chemother., vol. 45, no. 6, pp. 1828–1835, Jun. 2001, doi: 10.1128/AAC.45.6.1828- 1835.2001.
dcterms.references	M. Prado-Acosta, S. M. Ruzal, M. C. Allievi, M. M. Palomino, and C. Sanchez Rivas, “Synergistic Effects of the Lactobacillus acidophilus Surface Layer and Nisin on Bacterial Growth,” Appl. Environ. Microbiol., vol. 76, no. 3, pp. 974–977, Feb. 2010, doi: 10.1128/AEM.01427-09.
dcterms.references	P. Chen, C. Ference, X. Sun, Y. Lin, L. Tan, and T. Zhong, “Antimicrobial Efficacy of Liposome-Encapsulated Citral and Its Effect on the Shelf Life of Shatangju Mandarin,” J. Food Prot., vol. 83, no. 8, pp. 1315–1322, Aug. 2020, doi: 10.4315/JFP-20-115
dcterms.references	M. X. Quintanilla-Carvajal et al., “Effects of microfluidisation process on the amounts and distribution of encapsulated and non-encapsulated α-tocopherol microcapsules obtained by spray drying,” Food Res. Int., vol. 63, pp. 2–8, Sep. 2014, doi: 10.1016/j.foodres.2014.05.025.
dcterms.references	L. Ricaurte, M. Hernández-Carrión, M. Moyano-Molano, A. Clavijo-Romero, and M. X. Quintanilla-Carvajal, “Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions,” Food Chem., vol. 256, pp. 62–70, Aug. 2018, doi: 10.1016/j.foodchem.2018.02.102
dcterms.references	S. M. Jafari, E. Assadpoor, Y. He, and B. Bhandari, “Re-coalescence of emulsion droplets during high-energy emulsification,” Food Hydrocoll., vol. 22, no. 7, pp. 1191–1202, Oct. 2008, doi: 10.1016/j.foodhyd.2007.09.006.
dcterms.references	D. J. McClements, “Non-covalent interactions between proteins and polysaccharides,” Biotechnol. Adv., vol. 24, no. 6, pp. 621–625, Nov. 2006, doi: 10.1016/j.biotechadv.2006.07.003
dcterms.references	S. Schultz, G. Wagner, K. Urban, and J. Ulrich, “High-Pressure Homogenization as a Process for Emulsion Formation,” Chem. Eng. Technol., vol. 27, no. 4, pp. 361–368, Apr. 2004, doi: 10.1002/ceat.200406111.
dcterms.references	] Y.-F. Maa and C. C. Hsu, “Performance of Sonication and Microfluidization for Liquid– Liquid Emulsification,” Pharm. Dev. Technol., vol. 4, no. 2, pp. 233–240, Jan. 1999, doi: 10.1081/PDT-100101357.
dcterms.references	T. J. Wooster, M. Golding, and P. Sanguansri, “Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability,” Langmuir, vol. 24, no. 22, pp. 12758–12765, Nov. 2008, doi: 10.1021/la801685v.
dcterms.references	] L. Ricaurte, M. de J. Perea-Flores, A. Martinez, and M. X. Quintanilla-Carvajal, “Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization),” Innov. Food Sci. Emerg. Technol., vol. 35, pp. 75–85, Jun. 2016, doi: 10.1016/j.ifset.2016.04.004.
dcterms.references	S. K. Chung, G. H. Shin, M. K. Jung, I. C. Hwang, and H. J. Park, “Factors influencing the physicochemical characteristics of cationic polymer-coated liposomes prepared by highpressure homogenization,” Colloids Surfaces A Physicochem. Eng. Asp., vol. 454, pp. 8– 15, Jul. 2014, doi: 10.1016/j.colsurfa.2014.03.095.
dcterms.references	J. Liu, Y. Y. Shim, Y. Wang, and M. J. T. Reaney, “Intermolecular interaction and complex coacervation between bovine serum albumin and gum from whole flaxseed (Linum usitatissimum L.),” Food Hydrocoll., vol. 49, pp. 95–103, 2015, doi: https://doi.org/10.1016/j.foodhyd.2015.02.035.
dcterms.references	] L. Salvia-Trujillo, A. Rojas-Graü, R. Soliva-Fortuny, and O. Martín-Belloso, “Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils,” Food Hydrocoll., vol. 43, pp. 547–556, Jan. 2015, doi: 10.1016/j.foodhyd.2014.07.012.
dcterms.references	S. Sadeghpour Galooyak and B. Dabir, “Three-factor response surface optimization of nano-emulsion formation using a microfluidizer,” J. Food Sci. Technol., vol. 52, no. 5, pp. 2558–2571, May 2015, doi: 10.1007/s13197-014-1363-1.
dcterms.references	C. Rodríguez-Nogales, E. Garbayo, I. Martínez-Valbuena, V. Sebastián, M. R. Luquin, and M. J. Blanco-Prieto, “Development and characterization of polo-like kinase 2 loaded nanoparticles-A novel strategy for (serine-129) phosphorylation of alpha-synuclein,” Int. J. Pharm., vol. 514, no. 1, pp. 142–149, Nov. 2016, doi: 10.1016/j.ijpharm.2016.06.044.
dcterms.references	T. N. Barradas et al., “Development and characterization of promising o/w nanoemulsions containing sweet fennel essential oil and non-ionic sufactants,” Colloids Surfaces A Physicochem. Eng. Asp., vol. 480, pp. 214–221, 2015, doi: https://doi.org/10.1016/j.colsurfa.2014.12.001.
dcterms.references	R. H. Myers, D. C. Montgomery, and C. M. Anderson-Cook, Response surface methodology: process and product optimization using designed experiments, 4th ed. John Wiley & Sons., 2016.
dcterms.references	D. C. Montgomery, Design and Analysis of Experiments, 9th ed. John Wiley & Sons, Inc., 2017.
dcterms.references	N. E.-A. El-Naggar and S. M. El-Ewasy, “Bioproduction, characterization, anticancer and antioxidant activities of extracellular melanin pigment produced by newly isolated microbial cell factories Streptomyces glaucescenss NEAE-H,” Sci. Rep., vol. 7, no. 1, p. 42129, Mar. 2017, doi: 10.1038/srep42129.
dcterms.references	S. L. Akhnazarova and V. V. Kafarov, Experiment optimization in chemistry and chemical engineering. Moscow and Chicago: Mir Publishers, 1982.
dcterms.references	M. . Noordin, V. . Venkatesh, S. Sharif, S. Elting, and A. Abdullah, “Application of response surface methodology in describing the performance of coated carbide tools when turning AISI 1045 steel,” J. Mater. Process. Technol., vol. 145, no. 1, pp. 46–58, Jan. 2004, doi: 10.1016/S0924-0136(03)00861-6.
dcterms.references	C. F. Wu and M. S. Hamada, Experiments: planning, analysis, and parameter design optimization. John Wiley & Sons., 2011.
dcterms.references	D. G. Altman, Practical statistics for medical research. Douglas. London, UK: Chapman & Hall, 1991.
dcterms.references	D. W. Olson, C. H. White, and R. L. Richter, “Effect of Pressure and Fat Content on Particle Sizes in Microfluidized Milk,” J. Dairy Sci., vol. 87, no. 10, pp. 3217–3223, Oct. 2004, doi: 10.3168/jds.S0022-0302(04)73457-8.
dcterms.references	D. J. McClements, “Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems,” Adv. Colloid Interface Sci., vol. 219, pp. 27–53, May 2015, doi: 10.1016/j.cis.2015.02.002.
dcterms.references	M. Gibis, B. Zeeb, and J. Weiss, “Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes,” Food Hydrocoll., vol. 38, pp. 28–39, Jul. 2014, doi: 10.1016/j.foodhyd.2013.11.014.
dcterms.references	J. Hategekimana, M. V. M. Chamba, C. F. Shoemaker, H. Majeed, and F. Zhong, “Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and longterm storage on stability and degradation in different carrier oil types,” Colloids Surfaces A Physicochem. Eng. Asp., vol. 483, pp. 70–80, Oct. 2015, doi: 10.1016/j.colsurfa.2015.03.020.
dcterms.references	H. D. Silva, M. A. Cerqueira, and A. A. Vicente, “Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions,” J. Food Eng., vol. 167, pp. 89–98, 2015, doi: https://doi.org/10.1016/j.jfoodeng.2015.07.037.
dcterms.references	M. Gibis, N. Rahn, and J. Weiss, “Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposomes Containing Grape Seed Extract,” Pharmaceutics, vol. 5, no. 4, pp. 421–433, Aug. 2013, doi: 10.3390/pharmaceutics5030421.
dcterms.references	R. Adjonu, G. Doran, P. Torley, and S. Agboola, “Formation of whey protein isolate hydrolysate stabilised nanoemulsion,” Food Hydrocoll., vol. 41, pp. 169–177, Dec. 2014, doi: 10.1016/j.foodhyd.2014.04.007.
dcterms.references	B. Guldiken, M. Gibis, D. Boyacioglu, E. Capanoglu, and J. Weiss, “Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage,” Food Res. Int., vol. 108, pp. 491–497, Jun. 2018, doi: 10.1016/j.foodres.2018.03.071.
dcterms.references	Y. Niu, X. Wang, S. Chai, Z. Chen, X. An, and W. Shen, “Effects of Curcumin Concentration and Temperature on the Spectroscopic Properties of Liposomal Curcumin,” J. Agric. Food Chem., vol. 60, no. 7, pp. 1865–1870, Feb. 2012, doi: 10.1021/jf204867v.
dcterms.references	M. E. Rupp, P. D. Fey, C. Heilmann, and F. Götz, “Characterization of the Importance of Staphylococcus epidermidis Autolysin and Polysaccharide Intercellular Adhesin in the Pathogenesis of Intravascular Catheter–Associated Infection in a Rat Model,” J. Infect. Dis., vol. 183, no. 7, pp. 1038–1042, Apr. 2001, doi: 10.1086/319279.
dcterms.references	M. Otto, “Staphylococcus epidermidis — the ‘accidental’ pathogen,” Nat. Rev. Microbiol., vol. 7, no. 8, pp. 555–567, Aug. 2009, doi: 10.1038/nrmicro2182.
thesis.degree.discipline	Facultad de Ingeniería	es_CO
thesis.degree.level	Maestría en Diseño y Gestión de Procesos	es_CO
thesis.degree.name	Magíster en Diseño y Gestión de Procesos	es_CO