Carrera de Alimentos

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    Efecto de la adición de microencapsulado de aceite de Sacha Inchi (Plukenetia volubilis) y Chía (Salvia hispánica) en el tiempo de vida útil de un suplemento alimenticio
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Basantez Chimborazo, Arturo Josue; Paredes Escobar, Mayra Liliana
    The addition of fatty acids to food products represents a challenge, due to the low stability and poor acceptability of these components. Microencapsulation is an alternative to take advantage of their benefits. In contrast, in the present study, a mixture of Sacha Inchi and Chia oils (MA) in a 2:1 ratio was microencapsulated by spray drying, using gum arabic and maltodextrin, oil load of 33 percent, inlet temperature of 150 and outlet temperature of 90 degrees Celsius, reaching an efficiency of 68.20 percent. Characterization by electron microscopy showed microcapsules (MC) with continuous, crack-free walls. Agglomerations were observed, the size range found was between 9.02 and 22.99 microns. Infrared spectroscopy analysis was performed, which confirmed the microencapsulation of the AM by decreasing the characteristic bands of the fatty acids. The oxidative stability of the MC supplement, free of preservatives and without packaging, was determined using the Oxitest reactor (Model V02M2U) and the AOCS Cd12c-16 method. Induction times exhibited a decrease in the samples with MC. The shelf life was calculated through a mathematical extrapolation at 15 and 20 degrees Celsius, presenting a reduction from 3.37 to 0.37 months and from 2.06 to 0.25 months, respectively, compared to the blank sample. With the results obtained, it was determined that the inclusion of MC in the supplement has a negative effect on the shelf life, however, the sensory attributes improved.
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    Evaluación de la estabilidad oxidativa de una mezcla de aceites de sacha inchi (P.volubilis) y chía (S.hispanica) en polvo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Pardo Jara, Gregory André; Paredes Escobar, Mayra Liliana
    Sacha inchi (P.volubilis) and chia (S.hispanica) oil are the natural source with the highest percentage of unsaturated fatty acids known. They are mainly composed of alpha-linolenic acid and linoleic acid and are consumed for their high nutritional value. In contrast, the large amount of unsaturation in their structure makes them susceptible to oxidation. The objective of this research was to increase the oxidative stability of oils in a 50:50 (w-w) ratio. For this purpose, the use of alpha-tocopherol and butylated hydroxytoluene in the microencapsulation process by spray drying (SA), adsorption coating (RV) and spray drying with adsorption coating (SA-RV) was evaluated. An accelerated oxidation test was performed and determined that the RV samples with N-ZORBIT 2144 exhibited longer shelf life compared to SA and SA-RV. The results of the experimental design suggest that the use of adsorption coating gives a higher level of protection than spray drying. Thus, the type of process, antioxidant and their interaction affect the oxidative stability of the oils.