Carrera de Biotecnología

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    Caracterización nanoscópica superficial y fisicoquímica de películas de almidón extraído de zanahoria blanca (Arracacia xanthorrhiza), con arcillas de caolín y bentonita como aditivos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Andachi Haro, Andrea Monserrath; Casado Rojo, Santiago
    On a global scale, millions of tons of plastic are produced, mostly for single-use purposes with limited recyclability. Almost all raw materials used in plastic manufacturing come from petroleum-derived resources. Tons of these residues end up deposited in lakes, rivers, and seas, breaking down into microplastics and nanoplastics present in the environment. This pollution directly impacts all forms of life. Therefore, replacing synthetic polymers with starch-based bioplastic films represents a beneficial alternative. This research study focuses on the analysis of the surface nanoscopic structure and physicochemical characterization of starch films derived from white carrot (Arracacia xanthorrhiza), with additives of bentonite and kaolin. These clay additives induce changes in the films' properties at both microscopic and physicochemical levels. To effectively apply these composite films, understanding their properties is essential, and many influencing factors can be explained by phenomena observed at the nanoscopic level. Characterization revealed significant differences between the two types of additives, contrasting their physicochemical properties such as moisture content, total soluble matter, mechanical properties, opacity, and visual and color appearance. This comparison was based on analyses supplemented with topography images obtained through tapping mode atomic force microscopy. Results indicate that films with bentonite exhibit irregular topography, whereas those with kaolin show a more homogeneous structure.
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    Caracterización nanoscópica superficial y fisicoquímica de películas basadas en almidón de diferentes variedades de Ullucus Tuberosus utilizando sorbitol y glicerol
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Acosta Camino, José Javier; Casado Rojo, Santiago
    This work was aimed at the creation of biomaterials. From the bioplastics generated based on meloco starch, it was determined that the more percentage of plasticizer, the lower the rigidity and resistance of the material, but the higher flexibility and deformation at maximum stress. Regarding the interaction with water, the biofilms with higher plasticizer concentration showed higher permeability. Concerning the solubility and moisture content tests, the values were dependent on the percentage of plasticizer, revealing lower values when using sorbitol as plasticizer. Optical tests found that, as the plasticizer concentration increased, the opacity values increased. Regarding the images obtained using the atomic force microscope, the topography showed differences in the films’ corrugation at different plasticizer concentrations, as well as contrasts at the amplitude and phase measurements. Those films with sorbitol and without plasticizer showed a more homogeneous structure, progressively increasing the appearance of oval morphologies as the amount of plasticizer is increased. Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance (ATR-FTIR) revealed slightly different spectra, depending on the type of plasticizer and variety of melloco in the generated films. All this characterization was carried out whit the aim of exploring its possible use as an alternative to conventional plastics.
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    Determinación de componentes fenólicos y antioxidantes en la harina de chocho (Lupinus mutabilis sweet) y melloco blanco (Ullucus tuberosus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Suárez Calle, Jakeline Solimar; Pérez Aldas, Lander Vinicio
    Desnutrition has increased in recent years within the country. Mainly affecting children and older adults. The disinformation about the qualities and properties of daily Andean crops such as chocho and melloco blanco is one of the main reasons why they arewasted and, therefore, contributes to the increase of malnutrition in the country. The present research focuses on the determination of phenolic components present in chocho and melloco blanco by means of optical techniques such as HPLC coupled to a UV-VIS spectrophotometer, through which the presence of components such as gallic acid has been determined in both samples. In addition, in the case of melloco blanco, it was possible to determine the presence of flavonoids such as rutin, which has anti-inflammatory properties. And for the chocho, it was possible to determine the presence of p-coumaric acid. Subsequently, the antioxidant capacity was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. With this technique it was determined that chocho ́s and mellocoblanco's flour have a inhibition percentage of DPPH radicals of 12.56 and 86.96 percent respectively. Finally, the data obtained were related to the importance of the inclusion of these crops in the formulation of functional foods so that they can be included in the consumer's diet.
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    Determinación de componentes fenólicos y antioxidantes en harina de papa china (Colocasia esculenta) y zanahoria blanca (Arracacia xanthorrhiza)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Silva Aldaz, Melanie Carolina; Pérez Aldas, Lander Vinicio
    Currently, a public health problem is the simultaneous presence of malnutrition and overweight, 11 percent of children under 5 years of age in Latin America and the Caribbean present serious malnutrition problems and 7 percent present overweight problems, in Ecuador it has been evidenced the tendency to suffer from malnutrition and overweight, This is directly related to the current diets, which are rich in fats, sugar and salt, therefore, this work focused on determining and highlighting the phenolic compounds present in Andean crops such as the Chinese Potato and White Carrot and determining their antioxidant capacity. Flour is one of the main products in the food area, therefore, the phenolic compounds present in flour of Chinese Potato and White Carrot were determined by HPLC UV VIS analysis and the antioxidant capacity of these food matrices was determined by DPPH assay, where malonic acid, protocatechuic acid, hexoxide ferulic acid, gallic acid, 3- O-caffeoylquinic acid, rutin, 5-O-caffeoylquinic acid, quinol, quinic acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid and p-coumaric acid were identified, p-coumaric acid, chlorogenic acid and caffeic acid, which are considered nutraceuticals of great importance as they have great health benefits, especially for the prevention of chronic diseases such as diabetes II, heart disease, obesity and metabolic syndrome, thanks to their antioxidant properties, obtaining an inhibition percentage of DPPH radicals of 24.29 percent for the white carrot flour and 18.61 percent for the Chinese potato flour.
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    Determinación del perfil lipídico en harinas de chocho (Lupinus mutabillis sweet) y melloco blanco (Ullucus tuberosus) para establecer el contenido de ácidos grasos saturados e insaturados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Sánchez Paredes, Daniela Alejandra; Pérez Salinas, Ruth Narcisa
    Flour is one of the central products for the production of functional foods, in Ecuador there are several crops with quality nutritional content, however, they are undervalued and no studies have been conducted to exploit their benefits. On the other hand, lipids are a fundamental part for the correct metabolic functioning, however, their excessive consumption is not recommended for health. For this reason, the present study evaluates the lipid profile of chocho and white melloco flour, in order to determine if the fat content in these matrices will allow the formation of products that provide health benefits to the Ecuadorian population. Fatty acids were determined with FID gas chromatography, in which 7 fatty acids were identified in chocho; palmitic acid (10.38 percent), oleic acid (51.92 percent), linoleic acid (40.43 percent), linolenic acid (2.45 percent), stearic acid (3. 17 percent), behenic acid (0.92 percent), arachidic acid (0.73 percent); while, the lipid profile of melloco recognized 4 fatty acids; palmitic acid (15.43 percent), oleic acid (5.92 percent), linoleic acid (71.94 percent), linolenic acid (6.71 percent). In addition, nutritional quality indices omega 6: omega 3 (12.42; 10.72), PUFA:SFA (2.16; 5.08) and atherogenicity (0.12;0.18) were performed on chocho and melloco blanco, respectively.
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    Determinación del perfil lipídico en harinas de papa china (Colocasia esculenta) y zanahoria blanca (Arracacia xanthorrhiza) para establecer el contenido de ácidos grasos saturados e insaturados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Moreta Freire, Joselyn Beatriz; Pérez Aldas, Lander Vinicio
    Ecuador is one of the 17 megadiverse countries in Andean tuber and root crops that over time have been industrialized in the production of flour. Currently, the population includes vegetable flours in their daily diet, which have high nutritional value, dietary fiber, starch, minerals, vitamins, carbohydrates, and lipids necessary to provide energy to the body. It is worth mentioning that high consumption of saturated fats can lead to cardiovascular diseases. Therefore, the purpose of this research was to determine the lipid profile of chinese potato (Colocasia esculenta) and white carrot (Arracacia xanthorrhiza) flours to establish saturated and unsaturated fatty acids, in order to identify the nutritional quality of these flours and guarantee a healthy diet. The fat component in Chinese potato and white carrot flour was extracted by Soxhlet equipment with results of 0.40 plus minus 0.04 percent and 0.84 plus minus 0.08 percent, respectively. The lipid profile was determined by gas chromatography with flame ionization detector, identifying the main fatty acids: palmitic acid (30.83 percent and 18.68 percent); oleic acid (28.53 percent and 15.97 percent) and linoleic acid (40.64 percent and 65.35 percent). Quality indexes were also established that indicated that they were good flours for inclusion in the daily diet.
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    Caracterización nanoscópica superficial de películas de almidón extraído de tubérculos andinos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) De La Vega Camalle, Jhomara Mercedes; Casado Rojo, Santiago
    Biopolymers are an alternative to synthetic polymers. In particular, starch-based films have a huge research potentiality: they are non-toxic, easily degradable, use green chemistry, and can be obtained from many different natural sources. In order to use them for practical applications it’s important to understand the ultimate causes of their useful macroscopic properties, and they may be found at the nanoscopic scale. Here we present analysis performed by atomic force microscopy, characterizing the nanoscopic topographic surfaces of samples extracted from the Andean tubers melloco (Ullucus tuberosus), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) and potato (Solanum tuberosum). Measurements revealed significant differences among the films extracted from these tubers. These results were contrasted to macroscopic measurements such as moisture content, total soluble matter, elastic properties, opacity and IR absorption spectra. Phase contrast segregation and topography AFM tapping images permitted the correlation. Hence, we could relate those samples with granular and phase segregations at the nanoscale to the less elastic forces and water affinity.
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    Determinación de componentes fenólicos y antioxidantes en harina de camote morado (Ipomeas batatas) y mashua (Tropaeolum tuberosum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Chamba Maza, Jonnatan Franklin; Pérez Aldas, Lander Vinicio
    The lack of awareness about the consumption of functional and nutritious foods has generated multiple problems in health, being considered a negative factor that has been increasing over the years. For this reason and with the purpose of providing a contribution to society around health and human nutrition, this research project aimed to provide relevant information on the Andean crops of Ecuador, such as sweet potato and mashua, toexpose its composition in terms of its phenolic content and antioxidant capacity. This information can be exploited in a way that supports the development of nutritional foods that allow achieving a better quality of life by reducing nutritional health problems. First, the HPLCUV Visibletechnique was performed on flour samples for the identification of phenolic compounds using gallic acid as standard, determining compounds such as p-coumaric acid, cyanidin, caffeic acid and derivatives, tyrosol glycoside and catechin. The antioxidant capacity was determined by the DPPH technique, obtaining a percentage of 60.976 percent for sweet potato and 69.974 percent for mashua, which are considered significant, finding the mashua flour with a higher antioxidant capacity.
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    Evaluación in vitro de la capacidad antioxidante de las antocianinas microencapsuladas provenientes de la mashua morada (Tropaeolum tuberosum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Silva Gavilanes, Ángela María; Cabrera Valle, Daniel Alfonso
    Anthocyanins are a group of colorful, water-soluble pigments, widely distributed in the plant kingdom. Their color depends on the different chemical substituents and the position of their flavin group. In addition, it possesses antioxidant properties, acts as a chemoprotective agent, and scavenges free radicals. Its properties provide health and food industry benefits. In retrospect, the present research focused on the extraction, microencapsulation, verification, and evaluation of the antioxidant activity of anthocyanins from purple mashua. For the extraction of anthocyanins, a 1:20 ratio (plant material: volume of solvent) was used, at a temperature of 60 Celsius for 30 minutes by means of agitation in an iron. The extracted compound was concentrated and microencapsulated, applying the spray drying technique, using two polymeric matrices maltodextrin and the combination of maltodextrin with gum arabic for which different entry temperatures were used (150 and 160 centigrade). By means of these treatments, a higher efficiency was achieved in the microencapsulation carried out at 160 centigrade with the combination of the encapsulating agents, which was 92,32 percent. For the verification of microencapsulation efficiency, infrared spectroscopy analysis was used, which showed that the most efficient microencapsulation is protected from factors that would affect its stability and viability. The antioxidant activity of the microencapsulates was examined by the DPPH method and showed that the combination of polymers improves the stability and efficiency of the anthocyanin, resulting in a value of 436,807 micromol equivalent Trolox per liter.