RT info:eu-repo/semantics/bachelorThesis
T1 Recuperación de ácido cafeico de disoluciones acuosas mediante extracción de punto de turbidez con tensioactivos no iónicos
A1 García Mateo, Alba
A2 Universidad de Burgos. Departamento de Biotecnología y Ciencia de los Alimentos
K1 Caffeic acid
K1 Non-ionic surfactants
K1 Cloud point extraction
K1 Design of experiments
K1 Ingeniería química
K1 Chemical engineering
AB Food waste has become one of the main problems around the world. More than 85 million tonsof food are wasted per year in the European Union, and this waste is generated at differentstages throughout the entire food chain. One of the main challenges facing the food industryis being able to minimize or reuse the high amount of waste generated during food processing,which represents a very significant challenge at an environmental, social and economic level.In recent years, different treatments have been proposed for the treatment of these wastes, inorder to recover the high added-value compounds present in them for subsequent use, mainlyin agri-food, pharmaceutical and cosmetic industries.Among these compounds, the polyphenols present in plants, fruits and vegetables stand out.Polyphenols are bioactive compounds with low solubility in water and are very beneficial forhuman health due to their antioxidant properties and their ability to prevent chronic diseasessuch as obesity, cardiovascular diseases and different types of cancer. The most commonlyused techniques for the extraction and recovery of polyphenols are not very sustainable andare harmful to the environment, since they use toxic organic solvents. Clean technologies havebeen investigated as alternatives for the recovery of these compounds in a more economicaland environmentally sustainable way.The main objective of this work was to study the technical feasibility of a cloud point extractionprocess using non-ionic surfactants for the recovery of a model polyphenol (caffeic acid) fromaqueous solutions, avoiding the use or organic solvents and allowing the recovery and reuseof these compounds, promoting circular economy and sustainability practices in the foodindustry.Three non-ionic surfactants were tested, among which Triton X-114 (15% w/v) was selectedfor subsequent extraction experiments due to its lower cloud point. A design of experimentswas performed using response surface methodology (RSM) and central composite design(CCD) for the evaluation of the effect of three factors (temperature, extraction time and salt(NaCl) concentration) on the caffeic acid extraction degree from aqueous solutions (500 mg/Lcaffeic acid) and the optimization of the operating conditions used in the cloud point extractionprocess. Caffeic acid content (Folin-Ciocalteu method) and antioxidant capacity (BRSvoltammetric method) of the aqueous phases and extracts (surfactant-rich phase),respectively, obtained after cloud point extraction were also determined. The following optimumoperating conditions were obtained: temperature of 40 ºC, 40 minutes of extraction time and10% (w/v) salt concentration (NaCl) added to the feed to lower the cloud point and promotephase separation.For these optimum operating conditions, the model proposed in the design of experimentspredicted a caffeic acid extraction degree of 97.22%. Experimentally, a 95.86% of caffeic acidextraction was obtained working under the aforementioned optimum operating conditions. Thispercentage increased to 97.55% when the extraction was carried out in two stages, obtainingan extract with a high antioxidant capacity (2804.2 ± 91.7 BRS units).The use of the cloud point extraction process proposed in this work would contribute toachieving some of the Sustainable Development Goals (SDGs), such as SDG 9 (Industry,innovation and infrastructure) and SDG 12 (Responsible consumption and production).
LK http://hdl.handle.net/10259/9678
UL http://hdl.handle.net/10259/9678
LA spa
NO Este Trabajo Fin de Grado ha sido realizado en el marco de los siguientes proyectos de investigación desarrollados por el grupo Biotecnología Industrial y Medioambiental (BIOIND) de la Universidad de Burgos: TED2021-129311B-I00 – Tecnologías verdes basadas en el empleo de fluidos presurizados para valorizar biomasa lignocelulósica mediante la producción de furfural, financiado por el Ministerio de Ciencia e Innovación. PDC2022-133443-I00 – Diseño de un prototipo para la extracción de bioproductos con agua subcrítica, financiado por el Ministerio de Ciencia e Innovación. PID2022-136385OB-I00 – Nuevas estrategias para la producción de ácido láctico de segunda generación empleando tecnologías emergentes basadas en fluidos presurizados, financiado por la Agencia Estatal de Investigación. BU027P23 – Tecnologías sostenibles de fluidos presurizados para valorizar subproductos de la industria agroalimentaria ricos en proteínas: nuevas estrategias, escalado y análisis tecnoeconómico y medioambiental, financiado por la Junta de Castilla y León.
DS Repositorio Institucional de la Universidad de Burgos
RD 03-dic-2024