Carrera de Alimentos

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Desarrollo de una mezcla en polvo a base de piña (Ananas comosus) y aceite de linaza (Linum usitatissimum) microencapsulados para preparar bebidas instantáneas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Punina Yumbulema, Hilda Gabriela; Ortiz Escoba Jacqueline, de las Mercedes
This study arose from the need to develop instant beverages with better nutritional characteristics, considering the limited availability of powdered products made from tropical fruits and vegetable oils. The purpose of this research was to formulate and characterize a powdered mixture based on microencapsulated pineapple pulp and flaxseed oil for the preparation of instant beverages. The methodology involved obtaining the powder mixtures by spray drying using encapsulating agents such as maltodextrin and gum arabic, and developing three formulations, which were evaluated by physicochemical analysis and sensory evaluation. The attributes evaluated were color, odor, texture (mouthfeel), flavor, and acceptability. The best treatment underwent proximal analysis (protein, fat, and dietary fiber), as well as microbiological analysis. The results showed that the beverage made with the powder mixture containing 80 percent pineapple pulp and 20 percent microencapsulated flaxseed oil had the highest sensory acceptability, highlighting an adequate balance between soluble solids, acidity, and pH. Likewise, nutritional analysis of the powder mixture revealed a significant content of dietary fiber and fatty acids. It is concluded that the formulated powder mixture is a useful alternative with favorable sensory properties for consumers. These results demonstrate that it is of good quality and ideal for consumption because it complies with current regulations.
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.
Efecto de los parámetros operativos sobre el rendimiento y composición del aceite de chocho (Lupinus mutabilis sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Crespo Jiménez Andrea Belén; Paredes Escobar Mayra Liliana
Lupin is an Andean legume with great nutritional potential. The lack of alternatives to its traditional use represents a challenge for large-scale lupin oil production due to the absence of standardized parameters in the extraction process. The study aimed to analyze the operating parameters that influence the yield and composition of lupin (Lupinus mutabilis sweet) oil. A methodology was used that included mechanical extraction at two different ratios using the Flora Power equipment to evaluate yield under different humidity conditions, gas chromatography for the analysis of fatty acid composition, and the oxidative rancidity test in Oxitest to establish the oil's shelf life. The results revealed that Treatment 2 was the most efficient, achieving the highest oil yield under conditions of lower seed moisture and greater equipment efficiency in the extraction process. The lipid profile of the oil showed a high content of unsaturated fatty acids, particularly oleic acid. The shelf life ranges from 10 to 13 days without any refining process. Research highlights the cardiovascular health benefits conferred by the high concentration of monounsaturated fatty acids, thus contributing to a product with promising nutritional and functional characteristics for the market.
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.