Carrera de Biotecnología
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/34800
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Item Actividad antiviral de aceites esenciales de plantas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2022-09) Barona Endara, Joselyn Michelle; Arancibia Soria, Mirari YosuneEssential oils are highly volatile aromatic substances that are extracted from plant material from different parts of plants. It has been shown in various bibliographic sources that these compounds can inhibit different types of viruses due to their varied composition of bioactive substances and represents a potential source of active principles for its use in the pharmaceutical industry. However, the availability of summaries with synthesized information on a variety of these is limited, which leads to a general lack of knowledge of their benefits. The objective of this study is to identify the main essential oils that have antiviral activity. With this aim, the research question is the following: ¿Which essential oils exhibit antiviral activity according to the literature reviewed in bibliographic databases? This is answered through an exhaustive investigation of quantitative data of in vitro antiviral activity of 42 types of plants. The data found are classified according to the percentage of inhibition in the categories of high (total inhibition), high, moderate, low, no activity and no activity with enhancement of viral activity. These results indicate varied antiviral activity, of the essential oils investigated, several of them have a total inhibition capacity of certain viruses, while others, despite not eliminating them, have a high antiviral activity and, on the other hand, certain essential oils demonstrate a viral potentiating ability. Taking this into account, it is recommended to use the tabulated data for future research to verify the efficacy of these substances.Item Actividad antimicrobiana de aceites esenciales de plantas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2022-03) Rojas Hechavarría, Miguel Alejandro; Arancibia Soria, Mirari YosuneEssential oils are volatile compounds product of the secondary metabolism of plants, these can have antimicrobial activity for both bacteria and fungi due to the varied composition of terpenes, phenols, among other molecules, this allows these compounds to be multipurpose in several branches of the industry such as pharmaceuticals or cosmetics, in this last one they also have antioxidant activity. The activity of the essential oils will be different for each plant and for each organism, to obtain a great variety of results, the individual activity of 47 plants was specifically searched, in which they were tested against different types of bacteria and fungi, once the information was collected it was classified according to their results, these focused on tests of inhibition halo using diffusion disc, in which a certain amount or concentration of essential oil is tested to reveal how strong the antimicrobial activity is. Based on these results that are presented in different research studies, they were classified according to their antimicrobial activity as high, moderate, low and no activity. Essential oils have a very varied activity and the information collected is a sample of the great potential that this type of compound can have, so the main objective has been to collect all the relevant information on the subject that can be found in databases of scientific data to facilitate future work with these types of compounds.Item Plantas andinas y amazónicas del Ecuador con actividad antimicrobiana(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2022-03) López Medina, Daniela Cristina; López Hernández, Orestes DaríoThe final present report of curricular integration was carried out with the purpose of obtaining a compendium and identifying the plants of Ecuador with antimicrobial activity in the Andean and Amazonian Zones of the country through a bibliographic review and the analysis of degree works and scientific articles, since one of the most relevant current problems for research worldwide is antimicrobial resistance (AMR). This problem originated mainly from the inappropriate use of these chemical substances, for which microorganisms developed resistance mechanisms with the aim of inhibiting the mechanism of action of antibiotics on them. In Ecuador, AMR has also been classified as a primary problem, since resistance records have been found that promote diseases at the community and hospital levels, for which the country has taken measures to counteract this problem, such as the National Reference Center of Antimicrobial Resistance and the National Surveillance Plan for the Prevention and Control of AMR (2019-2023). From the studies examined, information was obtained from research carried out in Ecuador where it is shown that the plants of the Andean and Amazonian zones of the country have antimicrobial activity on certain bacteria that cause AMR. In addition, the main extraction methods with the solvents used and the tests to measure the antimicrobial activity were detailed, it should be emphasized that the choice of these methods depends on the interests of the researcher and the results he hopes to obtain.Item Aplicación de aceites esenciales como aditivos naturales en los sistemas alimentarios(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2022-03) Cofre Santo, Daniela Marilú; Arancibia Soria, Mirari YosuneChemical additives are widely used within the food industry, however, in recent years they've lost acceptance by consumers, who continuously demand safer and better quality products. Essential oils have received great attention as natural additives and potential substitutes for derivatives of synthetic origin. Due to their chemical composition, essential oils have pleasant odors and, above all, antimicrobial and antioxidant properties, etc., so their application in food is promising. In this sense, the present work consisted of a bibliographical research on the potential use of 46 types of essential oils as aromatizing, flavoring and preservative additives in food systems. Its application in meat products, dairy products, fish, beverages, fruits, vegetables, and others, has been widely discussed, emphasizing the study of the incorporation of these compounds in the preservation and extension of the shelf life of foods, as well as, in the development of new technologies such as the encapsulation or incorporation of essential oils in edible films and coatings in order to improve their activity and avoid undesirable effects on the organoleptic characteristics of food products.Item Microencapsulación de microorganismos mediante secado por aspersión con aplicación industrial(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2022-03) Altamirano Sánchez, María Fernanda; López Hernández, Orestes DaríoFunctional products containing beneficial microorganisms are gaining popularity on the world market. The viability of microorganisms present in products can be affected during processing, storage and ingestion by the consumer. Microencapsulation by spray drying makes it possible to prolong the consumption time of said products and preserve cell viability. In spray drying, a fluid is atomized in a stream of hot air to obtain dry particles with low water content. Therefore, in the present job it is presented a review of the most recent research on the spray drying of efficient microorganisms with application in the human food, animal food, agricultural and environmental and healthcare industries, with specific reference to the best conditions that allow obtaining powders with high cell viability. The main topics covered are the types of microencapsulated microorganisms, the objective of the study, viable cell count, growth medium, encapsulating agents, operating parameters, equipment and storage conditions. Within the analysis carried out, it can be determined that bacteria, yeasts, cyanobacteria and fungi have been microencapsulated for different purposes. Especially a large number of studies on bacteria with application in the human food industry have been reported, while in the healthcare industry a minimal amount of research has been published. On the other hand, it has been determined that the genus and species, the wall materials, as well as the operating parameters significantly influence cell viability and microencapsulation efficiency.