Carrera Ingeniería Bioquímica

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Subject: search.filters.subject.PAPAS NATIVAS

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    Evaluación de diferentes polímeros en la microencapsulación de antocianinas extraídas a partir de papa morada variedad Yana Shungo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Guanoquiza Zambrano, Kelly Paola; López Hernández, Orestes Darío
    The main objective of the research project was the evaluation of different polymers in the microencapsulation of anthocyanins extracted from purple potato variety Yana Shungo, these polymers were Maltodextrin, a combination in equal proportions of Maltodextrin and Gum Arabic and concentrated Whey Protein. Three microencapsules were obtained, which were used in spectroscopic analysis, visible UV spectrophotometry and antioxidant activity determination. Through infrared spectroscopy analysis it was shown that anthocyanins extracted from purple potato were coated by polymers used as encapsulating agents. UV-visible spectrophotometry analysis was performed in order to determine the microencapsulation efficiency of the different polymers, obtaining 92.62percent for Maltodextrin, 90.01percent for the polymer mixture and 89.94 percent for the concentrated whey protein. Finally, to determine the antioxidant capacity of the microcapsules obtained, a live analysis was carried out using Saccharomyces cerevisiae and hydrogen peroxide as oxidative stress promoter at different concentration levels and through growth curves it was demonstrated that thanks to the antioxidant activity of the encapsulated anthocyanins the living organism under study could adapt and develop.
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    Extracción y microencapsulación de antocianinas a partir de papas nativas (Solanum. spp) variedades Puca - shungo y Yana - shungo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-03) Aranda Núñez, Christian Israel; López Hernández, Orestes Darío
    Anthocyanins are secondary metabolites and belong to the flavonoid family. They have tonalities ranging from red, orange, violet, purple and blue. The objective of this study was to extract and microencapsulate anthocyanins from native potato (Solanum spp.) Varieties Puca-shungo (reddish skin) and Yana-shungo (violet skin). The flour of each potato variety was subjected to extraction with solvent (ethanol-hydrochloric acid) at different flour-solvent ratios and extraction times. An optimal process for the extraction of anthocyanins was presented at a temperature of 68 ± 1 Celsius degrees, flour-solvent 1:20, time 60 minutes and pH 1. They were microencapsulated with maltodextrin at the inlet temperature 180 Celsius degrees and outlet temperature 90 Celsius degrees. Infrared spectroscopy tests were performed to verify the microencapsulation of anthocyanins. HeLa cells (ATCC®CCL-2 ™) were used for in vitro cytotoxicity and immunocytochemical assays. We worked with two pH values of anthocyanin microencapsulation pH 1, 42 and pH 3, 43 for these tests. The cytotoxic activity was quantified by a colorimetric method of 3-(4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazole (MTT) bromide. Immunocytochemical assays of Bax, Bcl2 and caspase 8 expression were performed by fluorescence microscopy techniques. The final concentration of anthocyanins reached in the microencapsulation was 168.5mg / 100g. The cytotoxicity test showed an index of mean maximum inhibitory concentration (IC50) of 0.0055mg / ml at a pH of 1.42 and 0.00049mg / ml at pH 3.43. Additionally, the expression of Bax Bcl2 and caspase 8 could be verified and quantified.