Carrera de Biotecnología

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Subject: search.filters.subject.ANTOCIANINAS

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    Evaluación de biofactorías vegetales para la producción y extracción de antocianinas a partir de Col Lombarda (Brassica oleracea var. capitata f. rubra)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Andrade Romero, Christian Israel; Lalaleo Córdova, Liliana Paulina
    In this research, the seed disinfection and germination process was optimized, exposed to different experimental conditions such as: culture media (Murashige and Skoog Complete and without nitrates); growth regulators (Methyl Jasmonate and Salicylic Acid) and genetic transformation (AtMYB12 and GUS) to obtain transformed seedlings and roots. Extracts were obtained to analyze total anthocyanin content and antioxidant and anti-inflammatory capacities. Analyses showed that the use of Gibberellic Acid at 4 degrees improved the germination rate by 83.33 percent. The Murashige and Skoog medium without nitrates favored the accumulation of anthocyanins in the seedlings, reaching a total anthocyanin content of 45.07 mg Cyanidin-3-glucoside per-100 g, with an antioxidant capacity of 65 percent and anti-inflammatory activity of 76.49 percent. In the transformed roots the transcription factor AtMYB12 in Murashige and Skoog complete medium reported better results with a total anthocyanin content of 49.49 mg Cyanidin-3-glucoside per-100 g; antioxidant capacity of 72.10 percent and anti-inflammatory activity of 79.4 percent. Statistical results suggest that the culture medium influences the production of anthocyanins, and the transformed roots in the transcription factor are the most relevant. These results suggest that genetic transformation and the optimization of culture conditions can increase anthocyanin production.
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    Recuperación de antocianinas a partir de los residuos agroindustriales de la mora de castilla
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Llerena Toasa, Diana Michelle; López Hernández, Orestes Darío
    Tungurahua being one of the provinces with the highest production of blackberry, the idea of recovering anthocyanins from the agroindustrial waste of this fruit, arises as a topic of vital importance, since the bioactive substances that are present in the skin of the blackberry, not only give the characteristic color and flavor to the fruit, but also have antioxidant properties and great benefits for human health. For the extraction of anthocyanins, 96 percent ethanol was used as a solvent, to which citric acid was added to preserve the stability of these bioactives against factors that could affect their integrity. Subsequently, they were microencapsulated with maltodextrin to preserve the activity of the bioactive, thus prolonging their useful life, to finally determine the antioxidant activity of the anthocyanins. It was determined that the optimum conditions to obtain the highest amount of anthocyanins were 1:15 plant material - solvent volume for 30 minutes. In the microencapsulation process, it was obtained an efficiency of 78.178 percent, indicating effective microencapsulation. On the other hand, in the determination of the antioxidant activity, it was obtained 55.606 percent DPPH inhibition in the concentrate (Trolox referent of 311.711 micromol per liter) and 29.342 percent in the microencapsulated (Trolox referent of 205.550 micromol per liter), taking into account that in this value there is only 20 percent of the concentrate. This process represents a significant advance in the valorization of agro-industrial waste and the sustainable production of bioactive compounds.
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    Microencapsulación de antocianinas a partir de la flor de Guisante de mariposa (Clitoria ternatea)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Tobar Pérez, Diego Hernán; López Hernández, Orestes Darío
    Current trends in the research of natural encapsulants for bioactive phytochemicals include an accessible route of administration for compounds such as anthocyanins. Anthocyanins, from the flavonoid group, are used in the food industry as they increase consumer acceptability of certain products due to their bright and attractive colorations. The Clitoria ternatea plant is commonly cultivated as an ornamental plant and has great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. Anthocyanins were extracted by testing different parameters to be evaluated, where the parameters with the highest extraction yield were plant material-solvent ratio 1:20, type of solvent Acidified ethanol at a time of 30 minutes by dynamic digestion, obtaining a result of 45.63 plus minus 1.78 percent. In addition, the anthocyanins obtained were microencapsulated by spray drying at an inlet temperature of 150 degrees Celsius and 90 degrees Celsius outlet using maltodextrin as polymeric matrix, where we proceeded to evaluate its microencapsulation efficiency which was 79.227 plus minus 10.68 percent and by means of FTIR spectroscopy analysis verifying the efficiency of microencapsulation. On the other hand, the in vitro antioxidant capacity was evaluated with the DPPH method, where a percentage of inhibition was obtained for the pure and microencapsulated extract of 83.84 percent and 66.76 percent respectively and 464.59 and 368.64 micromol over liters respectively which are equivalent to Trolox.
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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.
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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.