Carrera de Biotecnología

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/34800

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Subject: search.filters.subject.INULINA

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    Extracción, purificación y evaluación de inulina proveniente de la jícama (Smallanthus sonchifolius) y fruto de tuna (Opuntia ficus) en tres especies de microorganismos Lactobacillus acidophilus, Saccharomyces boulardii, y Bifidobacterium longum
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Velastegui Morales, José Hernán; Garcés Moncayo, María Daniela
    Currently, food industrialization is more refined, generating products with low nutritional value. Causing the immune system to weaken and various gastrointestinal pathologies to appear. Therefore, it is recommended to include soluble fibers such as inulin in the diet. Jicama is made up of 14 percent carbohydrates and about 40 to 70 percent FOS. While prickly pear has 10 to 15 percent carbohydrates, among which inulin stands out. This study focused on obtaining inulin from jicama root and prickly pear fruit, in order to find new sources. Two extraction methods were applied, solid-liquid extraction which is based on the crushing of the raw material, followed by the addition of buffer at elevated temperatures of 80 degrees Celsius and ultrasound extraction which consisted of the application of sound waves of high frequency at a temperature of 60 degrees Celsius. The influence of inulin from prickly pear and jicama on the growth rate and generation time of the probiotic microorganisms Lactobacillus acidophilus, Saccharomyces boulardii, and Bifidobacterium longum was evaluated. Lactobacillus acidophilus was the one that had a shorter generation time of 6.80 minutes with inulin from jicama with the ultrasound extraction method. It was determined that the best treatment is jicama with the ultrasound extraction method due to its operating factors.
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    Microencapsulación de probióticos de yogur en presencia de inulina como prebiótico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Lozada Solís, María de los Ángeles; López Hernández, Orestes Darío
    Probiotics are microorganisms that, when administered in the correct doses, confer health benefits on the host. These microorganisms are present in several fermented dairy products, including yogurt. However, the survival of probiotics through the gastrointestinal tract and to environmental conditions is one of the biggest challenges for the industry. The development of microencapsulated probiotics in the presence of prebiotics makes it possible to offer stable symbiotic products that have a positive impact on human health and complement the daily diet. This study showed that the microencapsulation of yogurt with maltodextrin, gum arabic and inulin in a 30:70 ratio, presented a high percentage of cell viability (60,38 percent) after the process, however, due to storage conditions, after 60 days the number of viable microorganisms decreased considerably. In addition, the products of the spray drying process were characterized by Fourier Transform Infrared Spectroscopy (FTIR-ATR) and Scanning Electron Microscopy (SEM). This work aims to test strategies to improve the stability of probiotics and spray-drying microencapsulation has been proposed as an effective means to protect probiotics from degradation and promote their ability to colonize mucous membranes and surfaces. In addition, the presence of inulin as a prebiotic is able to provide the bacteria with suitable conditions for their growth and subsistence. Furthermore, this work sets a precedent for the development of future functional foods and food supplements.