{"id":115919,"date":"2018-03-11T10:44:41","date_gmt":"2018-03-11T10:44:41","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-del-contenido-de-compuestos-bioactivos-en-tomate-evaluacion-de-la-materia-prima-efectos-del-tratamiento-tecnologico-y-caracterizacion-del-subproducto\/"},"modified":"2018-03-11T10:44:41","modified_gmt":"2018-03-11T10:44:41","slug":"estudio-del-contenido-de-compuestos-bioactivos-en-tomate-evaluacion-de-la-materia-prima-efectos-del-tratamiento-tecnologico-y-caracterizacion-del-subproducto","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/nutrientes\/estudio-del-contenido-de-compuestos-bioactivos-en-tomate-evaluacion-de-la-materia-prima-efectos-del-tratamiento-tecnologico-y-caracterizacion-del-subproducto\/","title":{"rendered":"Estudio del contenido de compuestos bioactivos en tomate: evaluaci\u00f3n de la materia prima, efectos del tratamiento tecnol\u00f3gico y caracterizaci\u00f3n del subproducto."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Veronica Garcia Valverde <\/strong><\/h2>\n<p>Resumen  el consumo de tomate y productos derivados se ha relacionado con efectos beneficiosos para el organismo atribuidos al elevado contenido en varios compuestos como carotenoides, compuestos fen\u00f3licos, vitamina e, potasio y selenio. El tomate en fresco se consume principalmente en ensaladas, y se utiliza como ingrediente de muchas preparaciones culinarias. Aproximadamente el 40% de la producci\u00f3n total se destina a la transformaci\u00f3n industrial dando lugar a productos derivados en forma de zumos, gazpacho, salsas, pur\u00e9s, pastas, conservas de tomate, etc. Como consecuencia del gran volumen de tomate procesado en la industria, se genera gran cantidad de residuos s\u00f3lidos (pieles y semillas) que pueden ser utilizados para extraer compuestos bioactivos que son considerados de inter\u00e9s para la industria alimentaria y farmac\u00e9utica.   la presente tesis doctoral se presenta como compendio de tres trabajos de investigaci\u00f3n cuyos objetivos han sido estudiar los compuestos bioactivos antioxidantes presentes en distintas variedades de tomate destinados a consumo en fresco y tomates destinados a su procesado en la industria alimentaria, conocer las variaciones en los compuestos bioactivos tras determinados procesos industriales y evaluar la composici\u00f3n qu\u00edmica y las propiedades de la fibra diet\u00e9tica del tomate como subproducto generado tras el procesado tecnol\u00f3gico.  en el primer trabajo se ha estudiado la influencia de la variedad y el estado de maduraci\u00f3n del fruto de tomate sobre los compuestos bioactivos y la actividad antioxidante hidrof\u00edlica. La variedad de tomate y el estado de madurez del fruto afectan de forma relevante al contenido de compuestos bioactivos antioxidantes (licopeno total y sus is\u00f3meros, ?-Caroteno, compuestos fen\u00f3licos totales e individuales, \u00e1cido asc\u00f3rbico y folatos) y a la actividad antioxidante hidrof\u00edlica de las variedades de tomate destinadas al consumo en fresco. En las variedades destinadas a la industria (tomates maduros), las mayores diferencias se observaron en el contenido de ?-Caroteno, compuestos fen\u00f3licos individuales y actividad antioxidante hidrof\u00edlica, observando una fuerte correlaci\u00f3n entre la actividad antioxidante y la rutina. Esta informaci\u00f3n puede ser de utilidad para la industria hortofrut\u00edcola, nutricionistas y tecn\u00f3logos de alimentos, ya que podr\u00edan conocer las variedades y los estados en los cuales las propiedades nutricionales del tomate y sus efectos beneficiosos son mayores para la salud con el fin de obtener productos de tomate con un valor a\u00f1adido.   en el segundo trabajo se ha evaluado la influencia del procesado industrial sobre el contenido de algunos compuestos bioactivos presentes en el tomate. Se analizaron dos tipos de pur\u00e9 de tomate utilizados habitualmente en la industria alimentaria, pur\u00e9 de tomate crudo (rtp) y pur\u00e9 de tomate &quot;hot break&quot; (htp). Los procesos industriales a los que se sometieron las muestras fueron la homogeneizaci\u00f3n en una o dos etapas seguida de una pasterizaci\u00f3n. Finalmente, se aplic\u00f3 un proceso de esterilizaci\u00f3n a diferentes temperaturas a las muestras htp para evaluar el efecto de un segundo tratamiento t\u00e9rmico en el contenido de los compuestos bioactivos, teniendo en cuenta que este es el procedimiento m\u00e1s habitual para la elaboraci\u00f3n de zumo de tomate en la industria, al utilizar como materia prima el pur\u00e9 htp elaborado previamente con los tomates frescos de temporada. Para mejorar el contenido de compuestos bioactivos y la actividad antioxidante en productos procesados no solo es importante la selecci\u00f3n de un m\u00e9todo de procesado apropiado, sino que tambi\u00e9n lo es la condici\u00f3n inicial de la materia prima de partida (pur\u00e9 de tomate fresco o pur\u00e9 &quot;hot break&quot;). Ambos factores pueden afectar al valor nutricional del producto procesado final. Los procesos de pasterizaci\u00f3n y homogeneizaci\u00f3n producen efectos diferentes dependiendo del compuesto bioactivo analizado. Los carotenoides son relativamente estables al tratamiento t\u00e9rmico, mientras que el contenido de compuestos fen\u00f3licos totales y de vitamina c disminuyen significativamente. La homogeneizaci\u00f3n junto con la pasterizaci\u00f3n a 98 \u00c2\u00bac produce un pur\u00e9 de tomate de textura fina con mejor calidad nutricional, ya que aumenta la cantidad de folatos extra\u00eddos. Por el contrario, la pasterizaci\u00f3n a temperatura superior a 98 \u00c2\u00bac no es recomendable debido a que produce la degradaci\u00f3n de la vitamina c y de los folatos.   el tercer estudio se dedic\u00f3 a la caracterizaci\u00f3n de la fibra diet\u00e9tica de tomate. Este subproducto procede de la piel de tomate la cual es deshidratada, triturada y homogeneizada. La fibra de tomate presenta un alto contenido en hemicelulosa insoluble y por sus propiedades funcionales podr\u00eda ser utilizada potencialmente como espesante o agente texturizante en el desarrollo de alimentos con bajo contenido en grasas; como fuente de fibra diet\u00e9tica para aumentar el contenido en fibra de la dieta; y como fuente de antioxidantes (licopeno, rutina y \u00e1cido clorog\u00e9nico). Sin embargo sus posibles utilizaciones est\u00e1n limitadas por el color y el sabor que aporta, que pueden modificar las caracter\u00edsticas organol\u00e9pticas del alimento al cual se a\u00f1ade.      summary  the consumption of tomato and tomato-based products have been associated with beneficial effects for human health. These positive characteristics are attributed to the content of several compounds such as carotenoids, phenolic compounds, vitamin e, potassium and selenium. Fresh tomatoes are mainly consumed in salads and also as an ingredient of many recipes. Around 40% of world tomato production is allocated to foodstuff industry which produces several products such as juices, gazpacho (cold vegetable soup), sauces, purees, pastes, canned tomato, etc. A large amount of solid residues (peels and seeds) are produced as a consequence of the industrial processing. These residues could be used to extract bioactive compounds interesting to foodstuff and pharmaceutical industries.   this doctoral thesis is presented as a compendium of three scientific articles addressing the influence of tomato variety, on-vine ripening and industrial processing on hydrophilic antioxidant activity and naturally bioactive compounds occurring in tomatoes. In addition, tomato peel fiber, a by-product derived from the tomato industry, has been studied to ascertain its nutritional composition, antioxidant compounds, and functional properties.  in the first article we have studied the influence of cultivar and ripening stage of tomato fruit in the content of bioactive compounds and hydrophilic antioxidant activity. Total antioxidants (total lycopene and its isomers, ?-Carotene, total and individual phenolic compounds and ascorbic acid) and the hydrophilic antioxidant activity of fresh consumption tomato varieties depend significantly on the cultivar and ripening stage. Since industrial tomato varieties are commonly processed at the full ripe stage, the major differences are observed in ?-Carotene, individual phenolic compounds and antioxidant activity, with a strong positive correlation between hydrophilic antioxidant activity and rutin. This information could be useful to fresh vegetable processors, nutritionists and food technologists since it illustrates the varieties and stages at which the nutritional properties of tomatoes and their beneficial effects for human health are greatest in order to obtain tomato products with an added value.   the second article was designed to investigate how the content of several bioactive compounds naturally occurring in tomatoes were affected by industrial processing. Two types of tomato puree commonly used in the food industry, namely raw tomato puree (rtp) and &quot;hot break&quot; tomato puree (htp), were employed. Industrial processes included homogenization in either one or two steps followed by pasteurization. Finally, pasteurization at different temperatures was also applied to the htp to assess the effect of a second thermal treatment on bioactive compounds, considering that this is the most usual procedure to make industrial tomato juice since it uses as raw material the htp puree processed previously with fresh seasonal tomatoes. The results of this study showed that not only the selection of an appropriate processing method is important, but also is the initial condition of the sample (raw or &quot;hot break&quot; tomato puree). This could influence the nutritional value of the final product. Pasteurization after homogenization produced a different effect depending on the evaluated compound. Carotenoids were relatively resistant to thermal degradation, whereas total phenolic content and ascorbic acid significantly decreased. Homogenization together with pasteurization at 98\u00c2\u00bac produces a smooth tomato puree and improves the nutritional quality by increasing the folate extractability. However, pasteurization temperatures over 98\u00c2\u00b0c are not recommended because it causes degradation of vitamin c and folates.  the third study was dedicated to the characterization of dietetic tomato fiber. This by-product derived from the tomato industry and consisted in tomato peels which are drum dried, milled, and homogenized. Tomato fiber is rich in insoluble hemicelluloses and due to its functional properties it could be potentially used as a volume replacer, thickening, or texturizing agent in the development of foods with low-fat content; as a rich dietary fiber source; and as an antioxidant enhancer (lycopene, rutin and chlorogenic acid). However, colour and flavour must be considered in its applications to avoid a negative effect on sensory characteristics of food to which it is added.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio del contenido de compuestos bioactivos en tomate: evaluaci\u00f3n de la materia prima, efectos del tratamiento tecnol\u00f3gico y caracterizaci\u00f3n del subproducto.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio del contenido de compuestos bioactivos en tomate: evaluaci\u00f3n de la materia prima, efectos del tratamiento tecnol\u00f3gico y caracterizaci\u00f3n del subproducto. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Veronica Garcia Valverde <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 27\/06\/2014<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Mar\u00eda  Jes\u00fas Periago Caston<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda  de la monta\u00f1a Camara hurtado <\/li>\n<li>Manuel angel Amaro lopez (vocal)<\/li>\n<li>diego \u00e1ngel Moreno fernandez (vocal)<\/li>\n<li>Mar\u00eda  carmen Martinez gracia (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Veronica Garcia Valverde Resumen el consumo de tomate y productos derivados se ha relacionado con efectos beneficiosos 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