Carrera de Alimentos

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

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Digestibilidad gastrointestinal in vitro y actividad antioxidante de la proteína aislada de una mezcla de harinas precocidas de quinua (Chenopodium quinoa Willd) y amaranto (Amaranthus caudatus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Paredes Pérez, Adriana Maritza; Paredes Escobar, Mayra Liliana
Quinoa (Chenopodium quinoa Willd) and amaranth (Amaranthus caudatus) are pseudocereals rich in protein and contain all the essential amino acids, considered complete proteins. In Ecuador, the consumption of precooked flours has increased because they offer a quick and easy option for preparing various dishes. Food transformation processes can affect the initial nutritional characteristics of the raw material. In the present investigation, three mixtures of defatted precooked flour and mixtures of defatted raw flour were used as controls. The mixtures were made with a quinoa: amaranth ratio of 25:75, 50:50 and 75:25. The isolated protein was obtained by isoelectric precipitation at pH 8.0 for solubilization and pHs 4.0 and 5.0 for protein precipitation. Simulated digestibility was performed in gastric and duodenal phase, and SDS-PAGE electrophoresis was used for protein characterization and hydrolysis progress. On the other hand, the presence of antioxidant activity was evaluated by the TBARS method. Finally, we worked with the mixture of 25 percent quinoa flour and 75 percent amaranth flour and pH 4.0, due to its higher yield and protein quantification. In the protein concentrates, the presence of 7S and 11S globulins and 2S albumins was observed. After in vitro gastrointestinal digestibility, a higher duodenal digestibility of protein from precooked versus raw flours was observed. In addition, the analysis of antioxidant activity established a higher activity in precooked flours compared to raw flours.
Efecto de la adición de ácido ferúlico microencapsulado en la formación de una bebida instantánea
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Suquilanda Lizano, Mishel Alcivar; López Hernández, Orestes Darío
The present research focuses on the addition of microencapsulated ferulic acid (FA) in the formulation of an instant powder drink. Ferulic acid is a phenolic compound with antioxidant properties that, when microencapsulated, improves its stability and bioavailability. Microencapsulation protects AF from environmental factors such as light and oxygen, increasing its effectiveness and allowing its application in the food industry. Therefore, the main objective of this research is to characterize the effect of the addition of microencapsulated ferulic acid in the formulation of an instant powder drink. Using a methodology focused on said characterization, the antioxidant capacity of the microencapsulated FA was evaluated using the DPPH method, which was responsible for measuring the free radical capture capacity of the microencapsulated product. In addition, several formulations were designed for the instant powder drink with the addition of microencapsulated AF from an AxB experimental design, obtaining a1b2 as the best treatment (Ratio 1:10/10 mg AF) and the safety of the product was confirmed, showing a high acceptability among consumers It was shown that the addition of microencapsulated FA in the powdered drink improved the stability and antioxidant capacity, without negatively affecting its sensory properties. In conclusion, the addition of microencapsulated ferulic acid in the formulation of instant drinks. powder is a strategy of great industrial interest that serves to improve the antioxidant stability and nutritional quality of a food product, without compromising its flavor and acceptability.
Evaluación de la actividad antioxidante de los concentrados proteicos de la pepa de zambo (Cucurbita ficifolia B.) tras la simulación de la digestión gastroduodenal in vitro
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Espín Falconí, María Valeria; Vilcacundo Chamorro, Rubén Darío
Plant proteins represent a significant source of nutrition in the human diet, especially when obtained from residues, such as the seeds of Cucurbita ficifolia B. (zambo). These seeds, which are not only abundant and accessible but also affordable, still lack extensive research on their bioactive properties. This lack of scientific studies on the potential of the zambo seed motivates the implementation of this project, which responds to the growing global need to ensure food security and sovereignty. In this sense, the main objective of this study was to evaluate the antioxidant activity of the protein concentrates previously extracted from the club seed, which were preserved at minus 80 degrees Celsius. Subsequently, an in vitro gastroduodenal simulation was carried out at three different pH values (1.2, 3.2 and 3.5), in order to study the effect of these conditions on the release of peptides with antioxidant capacity. Furthermore, the degree of hydrolysis of the gastric and intestinal digests of the concentrates was qualitatively evaluated by SDS-PAGE electrophoresis, with complete hydrolysis observed at the end of the duodenal simulation. The measurement of antioxidant activity, using the ABTS method, showed that the treatment at pH 3.2 presented the highest antioxidant activity, reaching a value of 275.57 plus-minus 2.26 micro mole of Trolox per gram, which significantly exceeds the antioxidant activity. of commonly consumed fruits, such as tree tomatoes and pears.
Evaluación de la actividad antioxidante y antiinflamatoria de un té elaborado a partir de cuatro plantas medicinales del Ecuador
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Taco Hidalgo, María Mercedes; Morales Acosta, Dayana Cristina
Medicinal plants have been used since ancient times to relieve stomachakes, period pains, headaches, among others. The use of medicinal properties of plants from its infusion is widely accepted by the population. Thanks to the presence of various active compounds, these infusions can provide health benefits (anti-inflammatory, antioxidant, antimicrobial, among others). In the present investigation different treatments were formulated based on four plants: melissa (Melissa officinalis), type (Mintostachys mollis Griseb), trinitarian (Psoralea glandulosa) and rosemary (Salvia rosmarinus), sweetened with stevia leaves (Stevia rebaudiana B). The best formulation was determined by sensory analysis, and the treatment 7 containing 50 percent trinitarian, 16.67 percent type, 16.67 percent lemon balm, 16.67 percent rosemary and 5 percent stevia, showed the highest acceptability. The physico-chemical parameters were then determined, resulting in an average percentage of moisture, total ash and insoluble ash in hydrochloric acid of 5.197 percent; 9.020 percent and 1.019 percent respectively. Finally, it was determined the antioxidant capacity, anti-inflammatory and the total polyphenol content of the best treatment (T7) resulting in 531024.473 micro mol equivalent to Trolox per gram of sample; 28.401 percent and 225.167 micro mole equivalent to Gallic acid per gram of sample respectively.