Carrera de Alimentos

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/34799

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Evaluación de la capacidad inhibidora del aceite de tomillo (Thymus vulgaris) en la conservación de la carne de pollo (Gallus gallus domesticus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Chugchilán Caiza Liliana Estefania; Lascano Sumbana Alexandra Virginia
This research aims to harness the potential of thyme essential oil (Thymus vulgaris) as an inhibitory agent to prevent spoilage in chicken meat (Gallus gallus domesticus). The growing demand for natural alternatives to synthetic preservatives in the food industry has driven research into essential oils as biopreservatives. Food safety is an increasingly important issue, regardless of advancements in public health and food preservation. Chicken meat is a nutritious food, but its high water and nutrient content makes it more susceptible to contamination and oxidation, which limits its shelf life. The employed methodology consisted of applying thyme essential oil (Thymus vulgaris) as an inhibiting agent in the different solutions, the immersion method was applied to refrigerated chicken stored at four degrees Celsius, in the different concentrations and times of thyme essential oil, which allowed for maintaining the chicken´s characteristics for a longer time, as well as reducing its microbial load in the case of mesophilic aerobes and Escherichia coli. It was concluded the thyme essential oil is a good viable and safe alternative for extending the shelf life of chicken meat, reducing the microbial load while maintaining its organoleptic properties, thus contributing to the development of safer and more natural food for consumer health.
Evaluación de la capacidad inhibidora del aceite esencial de tomillo (Thymus vulgaris) microencapsulado en la conservación de la carne de pollo (Gallus gallus domesticus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Jácome Vizuete, Steven Daniel; López Hernández, Orestes Darío
The preservation of chicken meat (Gallus gallus domesticus) in the Ecuadorian food industry presents a constant challenge due to its high susceptibility to microbial spoilage and high consumption. Finding a way to extend shelf life is crucial. Therefore, by applying the microencapsulation technique, the aim is to influence the inhibitory effect of thyme essential oil (Thymus vulgaris). The methodology begins with microencapsulation using proportions of gum arabic and maltodextrin. To verify proper microencapsulation, Fourier transform infrared spectroscopy (FTIR) was performed on all samples. The microencapsulated product was used as an inhibitor, dissolved in solutions at different concentrations in which the chicken meat was immersed for three different durations, resulting in a total of 10 treatments, including the control. Statistical tools were used for data comparison (Statgraphics 19) and it was concluded that treatment 9 has a higher percentage of germicidal efficiency, which was tested against a control treatment to determine the shelf life at zero degrees Celsius, resulting in 3 days for the control treatment and 10-11 days for the chicken meat samples with the best treatment.
Evaluación de las propiedades antimicrobianas del hongo cola de pavo (Trametes versicolor (L.) Lloyd) y su aplicación como conservante en queso fresco
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Arteaga Teneda, Andrés Leonardo; Sánchez Garnica, Manoella Alejandra
The excessive consumption of processed foods with high levels of chemical additives has generated concern owing to the potential adverse effects on human health in both the short and long term. In this context, fungi have been proposed as promising alternatives for the production of natural food additives because of their functional and beneficial properties, as well as their ability to replace synthetic additives. For this purpose, a methanolic extract of the turkey tail fungus (Trametes versicolor (L.) Lloyd) was developed using the maceration method, which achieved the extraction of secondary metabolites together with the solvent methanol. The antimicrobial properties of the extract were evaluated using the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) against Escherichia coli ATCC 11775 and Staphylococcus aureus ATCC 25923, using resazurin as an indicator, which allowed the observation of coloration changes. For food application, a fresh cheese was developed incorporating the fungus extract, and its shelf life was determined by counting colony forming units (CFU) per gram of Enterobacteriaceae for 5 days. In addition, the Arrhenius equation was used to predict its stability by comparing it with a traditional preservation method such as brine. The T. versicolor extract exhibited antimicrobial properties, as evidenced by the inhibition of the growth of the studied strains of E. coli and S. aureus, as confirmed by MIC and BMC assays. Likewise, the extract showed preservative effects in fresh cheese that were comparable to those obtained with brine, according to the results obtained through the prediction of shelf life based on the Arrhenius equation.
Uso de las propiedades antimicrobianas del quitosano contra patógenos alimentarios
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Flores Barona, Joselyne Anabell; Sánchez Garnica, Manoella Alejandra
This study focuses on the antimicrobial properties of chitosan to combat foodborne pathogens present in fresh cheeses, a significant public health problem due to foodborne illnesses. Pathogens such as Escherichia coli and Staphylococcus aureus are responsible for numerous foodborne infections, highlighting the need for effective alternatives to synthetic preservatives. The main objective of this study was to evaluate the efficacy of chitosan as an antimicrobial agent against these pathogens. The methodology included the determination of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) by microdilution and disc diffusion techniques. Chitosan solutions were prepared, and their effects on E. coli and S. aureus strains isolated from fresh cheeses were evaluated. The results showed that chitosan had an MIC of 165 micrograms per millilitre for E. coli and 10 micrograms per millilitre for S. aureus, indicating an increased susceptibility of gram-positive bacteria. In addition, inhibition percentages of 62.5 percent for E. coli and 60 percent for S. aureus were observed. The most relevant findings suggest that chitosan is a promising natural preservative capable of inhibiting the growth of food pathogens, which could improve food safety and extend the shelf life of dairy products such as fresh cheeses without compromising their quality. Further studies are recommended to optimize its application in the food industry.