Carrera de Biotecnología

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    Microencapsulación de antocianinas con actividad antioxidante extraídas de la cáscara del achotillo (Nephelium lappaceum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Cartuchi Albán, Kevin Ramiro; Espinoza Moya, Juan de Dios
    The great bioavailability of vegetables and active principles, such as antioxidants, have allowed the investigation of plant extracts for the advancement of science. In recent years, the study of achotillo (Nephelium lappaceum) has been highlighted as an important source of anthocyanins. For this reason, this study focuses on the extraction by a conventional method through dynamic digestion and an unconventional method through microwaves, microencapsulation and evaluation of the antioxidant activity of the anthocyanins present in the shell of the achotillo. The optimal extraction conditions will be found with a two-squared design for both extraction methods, using two study factors, concentration of plant material and extraction time, keeping the solvent constant. Additionally, the spray-drying technology for microencapsulation and the DPPH method for the evaluation of antioxidant activity were improved. As an optimal extraction condition, a plant material and time ratio of 1 in 20 for 30 min and 1 in 10 in 2 min was obtained for the conventional and unconventional method, respectively. Obtaining as a result a yield of 69.11 percent and an anthocyanin concentration of 52.94 mg per L for the conventional method, 26.58 percent yield and 33.74 mg per L of anthocyanin concentration for the non-method. conventional. In microencapsulation, an efficiency of 84 percent was reached for both methods, while in antioxidant activity an inhibition of 60 percent was found, ensuring that its stability and structural functionality were maintained for a longer time.