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Effect of the inclusion of strawberry by-products as a source of phenolic compounds and dietary fiber on the technofunctional properties of a puffed snack obtained by extrusion

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dc.contributor.advisorLeón Pulido, Jeffrey
dc.contributor.advisorBourvellec, Carine Le
dc.contributor.authorBonilla Méndez, Jeimmy Rocío
dc.contributor.researchgroupCIENCIA, TECNOLOGÍA E INNOVACIÓN::TECNOLOGICO ONTARE MAIRA ALEJANDRA GARCIA JARAMILLO Categoría A1 COL0026879
dc.creator.id1061709593
dc.date.accessioned2025-08-19T15:29:50Z
dc.date.issued2025-07-10
dc.description.abstractLa valorización de subproductos agroindustriales mediante su incorporación en alimentos funcionales representa una estrategia prometedora para promover la sostenibilidad y la economía circular. Esta tesis doctoral abordó de manera integral el uso de subproductos de fresa en la formulación de snacks extruidos a base de almidón de yuca, con el objetivo de mejorar sus propiedades nutricionales, estructurales y funcionales. A través de tres estudios complementarios, se evaluó el efecto de la extrusión sobre las propiedades físicas, la composición de fibra y compuestos fenólicos, así como sobre la estructura y digestibilidad del almidón y la bioaccesibilidad de los polifenoles. En un primer estudio, se optimizó el proceso de extrusión para maximizar la calidad física y el contenido fenólico de los extruidos. Posteriormente, se analizaron los cambios composicionales en la fibra y los polifenoles inducidos por la extrusión, identificando transformaciones estructurales clave y posibles interacciones entre componentes. Finalmente, se evaluaron los cambios en la estructura del almidón, su digestibilidad, el índice glucémico in vitro y la bioaccesibilidad de compuestos fenólicos, encontrando que la presencia de fibra y polifenoles moduló favorablemente estos parámetros. Los resultados demuestran que la inclusión de subproductos de fresa, tanto enteros como fraccionados, permite desarrollar snacks extruidos con propiedades mejoradas y potencial hipoglucémico, resaltando el valor funcional de estos residuos y su aplicabilidad en el diseño de alimentos más saludables y sostenibles.spa
dc.description.abstractThe valorization of agro-industrial by-products through their incorporation into functional foods is a promising strategy to promote sustainability and the circular economy. This doctoral thesis comprehensively explored the use of strawberry by-products in the formulation of starch-based extruded snacks, aiming to enhance their nutritional, structural, and functional properties. Through three complementary studies, the effect of extrusion was evaluated on physical quality, fiber and phenolic compound composition, as well as starch structure, digestibility, and polyphenol bioaccessibility. The first study optimized the extrusion process to maximize physical quality and phenolic content. The second study examined compositional changes in fiber and polyphenols induced by extrusion, highlighting key structural transformations and potential interactions between matrix components. The final study assessed changes in starch structure, digestibility, in vitro glycemic index, and polyphenol bioaccessibility, showing that the presence of fiber and phenolic compounds favorably modulated these parameters. Findings demonstrate that the inclusion of whole and fractionated strawberry by-products enables the development of extruded snacks with improved properties and hypoglycemic potential, underscoring the functional value of these residues and their applicability in the design of healthier and more sustainable foods.eng
dc.description.degreelevelDoctorado
dc.description.degreenameDoctor en Ingeniería de Procesosspa
dc.description.researchareaCIENCIA, TECNOLOGÍA E INNOVACIÓN::TECNOLOGICO ONTARE MAIRA ALEJANDRA GARCIA JARAMILLO Categoría A1 COL0026879::Gestión y Diseño de Procesos
dc.description.tableofcontentsChapter 1. Introduction ……………………………………………………………………………………… 1 Chapter 2. Plant-derived ingredients as a source of phenolic compounds in extruded snacks: Functional insights and the role of dietary fiber and starch... 6 Chapter 3. Optimizing extrusion parameters to develop puffed snacks enriched with strawberry by-products: impacts on phenolic compounds composition and content, textural properties and physical quality ………………… 56 Chapter 4. Comprehensive study of the effect of extrusion on fiber and phenolic compounds in whole and fractionated strawberry by-products in tapioca starch-based extrudates ………………………………………………………………………… 85 Chapter 5. Extrusion of model systems with tapioca starch and strawberry by-products: starch structural changes, in vitro digestibility, glycemic index, and total phenolic compounds bioaccessibility ………………………………………………… 110 Chapter 6. General discussion …………………………………………………………………………… 131
dc.format.extent150 páginas
dc.format.mediumRecurso electrónicospa
dc.format.mimetypeapplication/pdf
dc.identifier.instnameinstname:Universidad EANspa
dc.identifier.localBDM-DIP
dc.identifier.reponamereponame:Repositorio Institucional Biblioteca Digital Minervaspa
dc.identifier.urihttps://hdl.handle.net/10882/15068
dc.language.isoeng
dc.publisherUniversidad Ean
dc.publisher.facultyFacultad de Ingeniería
dc.publisher.programDoctorado Ingeniería de Procesos - Presencialspa
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dc.rights.accessrightsinfo:eu-repo/semantics/restrictedAccess
dc.rights.coarhttp://purl.org/coar/access_right/c_16ec
dc.rights.creativecommonsAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
dc.rights.localAbierto (Texto Completo)spa
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.lembIngeniería de procesosspa
dc.subject.lembSubproductosspa
dc.subject.lembProductos de residuosspa
dc.subject.lembAdministración industrialspa
dc.subject.lembIndustria y comercio de alimentosspa
dc.subject.proposalFunctional foodseng
dc.subject.proposalOptimizationeng
dc.subject.proposalPolyphenolseng
dc.subject.proposalInteractionseng
dc.subject.proposalAlimentos funcionalesspa
dc.subject.proposalOptimizaciónspa
dc.subject.proposalPolifenolesspa
dc.subject.proposalInteraccionesspa
dc.titleEffect of the inclusion of strawberry by-products as a source of phenolic compounds and dietary fiber on the technofunctional properties of a puffed snack obtained by extrusioneng
dc.titleEfecto de la inclusión de subproductos de fresa como fuente de compuestos fenólicos y fibra dietaria sobre las propiedades tecnofuncionales de un snack expandido por extrusiónspa
dc.typeTrabajo de grado - Doctoradospa
dc.type.coarhttp://purl.org/coar/resource_type/c_db06
dc.type.driverinfo:eu-repo/semantics/doctoralThesis
dc.type.otherTrabajo de grado - Doctorado
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dspace.entity.typePublication
person.affiliation.nameDoctorado en Ingeniería de Procesos - Presencial

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