Extracción de compuestos bioactivos a partir de subproductos alimentarios y posterior uso como ingredientes para la formulación de alimentos enriquecidos

Abstract

The present thesis explores innovative methods to preserve and recover valuable bioactive compounds from agro-industrial by-products, specifically from oranges and avocados, which are rich in phenolic compounds known for their health benefits. Initially, the thesis describes the mathematical modeling of the drying kinetics of these by-products to prevent decay, which is crucial for effective waste management. The research then assesses the extraction of these bioactive compounds for reuse in high-value products. Traditional extraction methods, which often involve high temperatures and solvents, can degrade sensitive compounds and are not environmentally friendly. To address these challenges, the study focuses on non-thermal and scalable technologies such as ultrasound-assisted extraction combined with pre-treatments like pulsed electric fields and lactic acid submerged fermentation. The scalability of the ultrasound technology and purification of phenolic compounds using membrane filtration was evaluated at a pilot scale. Finally, the obtained extracts were used to fortify orange juice. The findings of the thesis demonstrate the potential of transforming agro-industrial waste into high-value products, thereby supporting the circular economy and reducing environmental impact.