Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses
The objective of the present study was the development and evaluation of edible coatings for Cheddar cheese, formulated from starch extracted from potato peels, plasticized with glycerol, and enriched with essential oil as a natural antimicrobial agent. A Box-Behnken Design (BBD) with three factors...
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| Formato: | bachelorThesis |
| Idioma: | eng |
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2025
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| Acesso em linha: | http://repositorio.yachaytech.edu.ec/handle/123456789/935 |
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| author | Inca Tapia, Grace Carolina |
| author_facet | Inca Tapia, Grace Carolina |
| author_role | author |
| collection | Repositorio Universidad Yachay Tech |
| dc.contributor.none.fl_str_mv | Cortez Latorre, Juan Diego Pazmiño Arias, Carlos Esteban |
| dc.creator.none.fl_str_mv | Inca Tapia, Grace Carolina |
| dc.date.none.fl_str_mv | 2025-04-15T00:29:58Z 2025-04-15T00:29:58Z 2025-04 |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.yachaytech.edu.ec/handle/123456789/935 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Universidad de Investigación de Tecnología Experimental Yachay |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Yachay Tech instname:Universidad Yachay Tech instacron:Yachay |
| dc.subject.none.fl_str_mv | Almidón de papa Aceite esencial Queso Cheddar Potato starch Essential oil Cheddar cheese |
| dc.title.none.fl_str_mv | Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The objective of the present study was the development and evaluation of edible coatings for Cheddar cheese, formulated from starch extracted from potato peels, plasticized with glycerol, and enriched with essential oil as a natural antimicrobial agent. A Box-Behnken Design (BBD) with three factors and three levels was employed to evaluate the effect of formulation variables on the physicochemical and functional properties of the coatings. Proximate composition, rheological properties, UV-blocking capacity, color, pH, and emulsion stability were analyzed. Additionally, in vitro antibacterial activity was assessed, and the optimized formulation was subjected to in situ tests to determine its antifungal effect under real conditions. Response Surface Methodology (RSM) was used to model and optimize the coating composition, fitting the experimental data to a second-order pol-ynomial model with a significance level of p < 0.05. The obtained results indicated that the optimized formulation exhibited a higher UV-blocking capacity, controlled opacity, and suitable viscosity for application. Furthermore, it demonstrated effective antifungal activity, suggesting its potential as a sustainable alternative for Cheddar cheese preservation. These findings support the feasibility of using edible coatings based on starch from agroindustrial residues in the dairy industry, contributing to the valorization of agroindustrial by products and aligning with current trends in sustainable conservation, clean label products, and food waste reduction. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | Yachay_a4a210d35a58a7caebc2440b9aa45784 |
| instacron_str | Yachay |
| institution | Yachay |
| instname_str | Universidad Yachay Tech |
| language | eng |
| network_acronym_str | Yachay |
| network_name_str | Repositorio Universidad Yachay Tech |
| oai_identifier_str | oai:repositorio.yachaytech.edu.ec:123456789/935 |
| publishDate | 2025 |
| publisher.none.fl_str_mv | Universidad de Investigación de Tecnología Experimental Yachay |
| reponame_str | Repositorio Universidad Yachay Tech |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Yachay Tech - Universidad Yachay Tech |
| repository_id_str | 10284 |
| spelling | Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheesesInca Tapia, Grace CarolinaAlmidón de papaAceite esencialQueso CheddarPotato starchEssential oilCheddar cheeseThe objective of the present study was the development and evaluation of edible coatings for Cheddar cheese, formulated from starch extracted from potato peels, plasticized with glycerol, and enriched with essential oil as a natural antimicrobial agent. A Box-Behnken Design (BBD) with three factors and three levels was employed to evaluate the effect of formulation variables on the physicochemical and functional properties of the coatings. Proximate composition, rheological properties, UV-blocking capacity, color, pH, and emulsion stability were analyzed. Additionally, in vitro antibacterial activity was assessed, and the optimized formulation was subjected to in situ tests to determine its antifungal effect under real conditions. Response Surface Methodology (RSM) was used to model and optimize the coating composition, fitting the experimental data to a second-order pol-ynomial model with a significance level of p < 0.05. The obtained results indicated that the optimized formulation exhibited a higher UV-blocking capacity, controlled opacity, and suitable viscosity for application. Furthermore, it demonstrated effective antifungal activity, suggesting its potential as a sustainable alternative for Cheddar cheese preservation. These findings support the feasibility of using edible coatings based on starch from agroindustrial residues in the dairy industry, contributing to the valorization of agroindustrial by products and aligning with current trends in sustainable conservation, clean label products, and food waste reduction.El objetivo del presente estudio fue el desarrollo y evaluación de recubrimientos comestibles para queso Cheddar, elaborados a partir de almidón extraído de cáscaras de papa, plastificado con glicerol y enriquecido con aceite esencial como agente antimicrobiano natural. Se empleó un diseño experimental Box-Behnken (BBD) con tres factores y tres niveles para evaluar el efecto de las variables de formulación sobre las propiedades fisicoquímicas y funcionales de los recubrimientos. Se analizaron la composición proximal, las propiedades reológicas, la capacidad de bloqueo UV, el color, el pH y la estabilidad de la emulsión. Adicionalmente, se evaluó la actividad antibacteriana in vitro, y la formulación optimizada fue sometida a pruebas in situ para determinar su efecto antifúngico en condiciones reales. La Metodología de Superficie de Respuesta (RSM) se empleó para modelar y optimizar la composición del recubrimiento, ajustando los datos experimenta-les a un modelo polinómico de segundo orden con un nivel de significancia de p < 0.05. Los resultados obtenidos indicaron que la formulación optimizada presentó una mayor capacidad de bloqueo UV, opacidad controlada y viscosidad adecuada para su aplicación. Además, demostró una actividad antifúngica efectiva, lo que sugiere su potencial como una alternativa sostenible para la conservación del queso Cheddar. Estos hallazgos respaldan la viabilidad del uso de recubrimientos comestibles a base de almidón de residuos agroindustriales en la industria láctea, contribuyendo a la valorización de subproductos agroindustriales y alineándose con las tendencias actuales de conservación sostenible, productos clean label y reducción del desperdicio alimentario.Ingeniero/a en Agroindustria AlimentariaUniversidad de Investigación de Tecnología Experimental YachayCortez Latorre, Juan DiegoPazmiño Arias, Carlos Esteban2025-04-15T00:29:58Z2025-04-15T00:29:58Z2025-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfhttp://repositorio.yachaytech.edu.ec/handle/123456789/935enginfo:eu-repo/semantics/openAccessreponame:Repositorio Universidad Yachay Techinstname:Universidad Yachay Techinstacron:Yachay2025-07-09T07:00:31Zoai:repositorio.yachaytech.edu.ec:123456789/935Institucionalhttps://repositorio.yachaytech.edu.ec/Universidad públicahttps://www.yachaytech.edu.ec/https://repositorio.yachaytech.edu.ec/oaiEcuador...opendoar:102842025-07-09T07:00:31falseInstitucionalhttps://repositorio.yachaytech.edu.ec/Universidad públicahttps://www.yachaytech.edu.ec/https://repositorio.yachaytech.edu.ec/oai.Ecuador...opendoar:102842025-07-09T07:00:31Repositorio Universidad Yachay Tech - Universidad Yachay Techfalse |
| spellingShingle | Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses Inca Tapia, Grace Carolina Almidón de papa Aceite esencial Queso Cheddar Potato starch Essential oil Cheddar cheese |
| status_str | publishedVersion |
| title | Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses |
| title_full | Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses |
| title_fullStr | Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses |
| title_full_unstemmed | Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses |
| title_short | Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses |
| title_sort | Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses |
| topic | Almidón de papa Aceite esencial Queso Cheddar Potato starch Essential oil Cheddar cheese |
| url | http://repositorio.yachaytech.edu.ec/handle/123456789/935 |