Carrera de Alimentos

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2022 - 202621

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Subject: search.filters.subject.ALIMENTOS FUNCIONALES

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Now showing 1 - 10 of 21
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    Estudio comparativo del efecto del tiempo y medio de maceración rico en probióticos sobre las propiedades fisicoquímicas, microbiológicas y sensoriales de tres matrices vegetales liofilizadas a base de camote (Ipomoea batatas (L.) Lam.), papa nativa (Solanum tuberosum L.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Quispe Saca, Jhonatan Paul; Moreno Miranda, Carlos Santiago
    The growing demand for healthy foods has driven interest in technologies that improve the quality and functionality of plant products. This study evaluated the influence of maceration prior to freeze-drying of sweet potato, native potato, and white carrot in water kefir or kombucha for 48, 96, and 144 hours. The methodology included physicochemical and microbiological analyses, determination of lactic acid bacteria viability, and sensory evaluation of the vegetables' acceptance. The results showed that maceration time and medium influenced the decrease in pH, reduction of enzymatic browning, and favorable modifications in texture. Sensory-wise, the treatments macerated in water kefir showed greater acceptability. The 144-hour treatments stood out in sweet potato and native potato, while the 48-hour treatments were the most successful in white carrot. The best treatments exhibited low moisture content and water activity, conditions that favor their stability and preservation. They also showed a nutritional profile characterized by a predominance of carbohydrates and dietary fiber. Microbiologically, the safety of the products was ensured, and viable counts of lactic acid bacteria were obtained after freeze-drying. It is concluded that maceration prior to freeze-drying improves the stability, safety, and preservation of lactic acid bacteria in the evaluated plant matrices. This study provides evidence for the integration of maceration and freeze-drying as a technological strategy for the potential development of functional plant-based foods.
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    Evaluación de la capacidad antioxidante del extracto de la papa (Solanum tuberosum L) clon 12-4-35 microencapsulado mediante secado por aspersión y su potencial como ingrediente bioactivo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Molina Osorio, Diana Carolina; Vargas López, José Homero
    The loss of biodiversity and the underutilization of native crops in favor of commercial potatoes are undervalued, despite the nutritional value of potatoes with purple or red flesh, thereby limiting the development of natural alternatives with antioxidant capacity. In this context, the potato (Solanum tuberosum L.) clone 12-4-35, characterized by its pigmented skin and flesh, represents a potential alternative due to its anthocyanin and polyphenol content. The purpose of this research was to evaluate the antioxidant capacity of the extract from potato clone 12-4-35. To achieve this, the extraction of bioactive compounds was optimized using a factorial design, evaluating different sample-to-solvent ratios and extraction times. The highest-yield conditions corresponded to a 1:20 ratio for 60 minutes, yielding an anthocyanin concentration of 90,16 milligram of cyanidin-3-glucoside per one hundred grams and a polyphenol concentration of 697,55 milligram of gallic acid equivalent per one hundred grams. Subsequently, the extract was microencapsulated via spray drying using maltodextrin as the microencapsulating agent, achieving a microencapsulation efficiency of 67,17 percent. Furthermore, Fourier-transform infrared spectroscopy (FTIR) analysis revealed characteristic bands associated with anthocyanin structures. Finally, the antioxidant capacity of the microencapsulated powder was determined using the DPPH technique, obtaining a value of 9,91 micromole of Trolox equivalent per gram. This research contributes scientific information to the field of microencapsulation of bioactive compounds, which are of great interest to the food industry.
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    Evaluación de la capacidad antioxidante del extracto de oca (Oxalis tuberosa Mol.) microencapsulado mediante secado por aspersión y su potencial como ingrediente funcional
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Criollo Muzo, Johanna Alexandra; Vargas López, José Homero
    Currently, there is a growing interest in the development of functional ingredients of natural origin due to the demand for foods with antioxidant properties and health benefits. However, the bioactive compounds present in plant-based raw materials are sensitive to environmental factors, which limits their application in the food industry. Therefore, in this study, the antioxidant capacity of microencapsulated oca (Oxalis Tuberosa Mol.) extract was evaluated using spray drying. A factorial design was employed, considering the solid-to-solvent ratio and extraction time as factors. The total polyphenol content was determined using the Folin-Ciocalteu method, and the antioxidant capacity was assessed using the DPPH assay. The results showed that the solid-to-solvent ratio was the factor with the greatest significant influence on polyphenol recovery. The optimal extraction conditions were obtained with a 1:25 ratio and a 45-minute extraction time using 50% ethanol as the hydroalcoholic solvent. Under these parameters, a total polyphenol content of 13,206 milligrams of gallic acid equivalents per gram of sample was achieved. The microencapsulation efficiency was 63.42 percent, while the spray-drying process yield reached 85.43 percent. Furthermore, the microencapsulated extract exhibited an antioxidant capacity of 10.90 micromoles of Trolox equivalents per gram of sample, demonstrating the technological viability of microencapsulation for its incorporation into food formulations with antioxidant properties.
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    Elaboración de un ingrediente funcional con capacidad antioxidante a partir de la frutilla (Fragaria x ananassa.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Barros Rivera, Brisa Isabel; Vargas López, José Homero
    The lack of knowledge regarding the creation of functional products from wild fruits is a significant obstacle, as is the underutilization of their bioactive compounds and antioxidant properties, such as polyphenols and anthocyanins. In this context, the present research focuses on valorizing this fruit as a natural and healthy alternative in the food industry to the use of artificial additives, and on establishing reliable technical parameters such as solvent concentrations and extraction times. To utilize these bioactive compounds, two fundamental parameters were considered: the extraction time (30, 60, and 90 minutes) and the ethanol concentration (25, 50, and 75 percent volume-volume), obtaining standard values at 60 minutes and a solvent at a percentage of 75. Next, the extract was subjected to a microencapsulation process by spray drying, using an encapsulating agent such as maltodextrin, the stabilization process at an inlet temperature of 150 and an outlet temperature of 80 degrees Celsius, obtaining adequate formation of microparticles and retention of the bioactive compounds. However, the results observed in the encapsulation performance, obtaining an efficiency of 88.73 percent using the DPPH assay, determined an inhibition capacity of 49.17 percent for the concentrate and 713.59 percent for the microencapsulated product, achieving antioxidant capacity after spray drying. This concludes that the use of atomization technologies aids in the formulation of functional products.
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    Efecto de la incorporación de pulpas vegetales, zapallo (Cucurbita moschata), remolacha (Beta vulgaris) y camote (Ipomoea batatas) sobre las propiedades tecnofuncionales y el perfil probiótico de un kéfir de leche
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Alcaciega Moposita, Evelin Elizabeth; Moreno Miranda, Carlos Santiago
    Milk kefir is a fermented beverage with recognized probiotic properties. Its functionality can be enhanced by incorporating plant-based ingredients rich in fiber, antioxidants, and bioactive compounds. The use of pumpkin (Cucurbita moschata), beet (Beta vulgaris), and sweet potato (Ipomoea batatas) pulps is a promising strategy for developing fermented dairy products with added nutritional and functional value. Treatments were formulated with 5, 10, and 15 percent of each plant pulp, along with a control without added pulp. Soluble solids, pH, titratable acidity, and viscosity were monitored during fermentation. Once fermentation was complete, syneresis, water-holding capacity, and sensory acceptability were determined by assessing aroma, color, flavor, texture, and overall acceptability. The pulps modified the fermentation kinetics, decreasing soluble solids and pH, and increasing acidity, thus demonstrating the metabolic activity of the kefir microorganisms. The treatment with 5 percent pumpkin stood out for its greater physical stability, lower syneresis, and superior water retention capacity. Sensory-wise, the kefir with 15 percent pumpkin achieved the highest overall acceptance. The selected formulation presented 3.06 percent protein, 2.59 percent fat, and 3.05 percent dietary fiber, high viability of lactic acid bacteria during storage, and compliance with microbiological criteria, making it a viable option from a sensory, nutritional, and microbiological perspective.
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    Evaluación fisicoquímica, nutricional y sensorial de chips y fruit leather de chirimoya (Annona cherimola Mill.) con chía (Salvia hispánica L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Plasencia Carvajal, Milenka Paulette; Moreno Miranda, Carlos Santiago
    The present research focused on the physicochemical, nutritional, and sensory evaluation of cherimoya (Annona cherimola Mill.) chips and fruit leather incorporating chia (Salvia hispanica L.). The purpose was to utilise ripe fruit, addressing its high mechanical sensitivity and minimal industrialisation. The objective was to establish and evaluate the comprehensive properties of these dehydrated snacks. An experimental methodology centred on optimising the convection dehydration process was employed. Pulp ripeness (intermediate-high) and drying time were varied: 8 to 10 hours for the leather, and 6 to 10 hours for the chips. Sensory validation was carried out with a semi-trained panel using Friedman and Wilcoxon tests. It was determined that the optimal treatment for the fruit leather was 10 hours of drying with high ripeness. For the chips, the optimal treatment was 6 hours of drying with low ripeness. Flexibility was the most determining factor for the leather, and crunchiness (or crispness) was key for the chips. The addition of chia significantly increased the total dietary fibre in both leather and chips. The fibre content was successfully elevated from the usual range of 2–5 per cent for fresh cherimoya to 9 per cent. The physicochemical characterisation confirmed that the accepted leather met the optimal moisture range of 23.64 per cent and exhibited adequate elasticity (Peak Load of 11.13 Newtons). The chips achieved low moisture (12.37 per cent) and high fracturability (17.30 Newtons).
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    Desarrollo de una galleta enriquecida con un extracto de melena de león (Hericium erinaceus (Bull.) pers.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Muela Quinteros, Ricardo Javier; Fuentes Pérez, Esteban Mauricio
    The increased interest in functional foods has driven the search for natural ingredients with health benefits. In this context, the mushroom Hericium erinaceus (Lion's Mane) stands out for its content of bioactive compounds such as polysaccharides, beta-glucans, and antioxidants. However, its application in food matrices is still limited. The main problem addressed by this research was the lack of functional products made with extracts from this mushroom, and its objective was to develop a cookie enriched with Hericium erinaceus extract, evaluating its physicochemical, sensory, and nutritional properties. The methodology included obtaining the bioactive extract using two techniques: aqueous extraction and hydroalcoholic extraction. Both extracts were characterized by evaluating pH, total solids, polysaccharides, and antioxidant capacity. Subsequently, cookies were formulated incorporating each type of extract, and a sensory evaluation was carried out with 20 panelists using a 5-point hedonic scale. Finally, the best-accepted formulation was subjected to nutritional analysis to determine protein, fat, fiber, moisture, ash, and total carbohydrates. The results showed that the aqueous extract presented a higher content of polysaccharides and a suitable viscosity for incorporation into baked goods, while the alcoholic extract showed higher antioxidant activity, but lower sensory acceptance. The cookie made with the aqueous extract obtained 71.20 percent acceptance and a nutritional profile superior to that of a conventional cookie, highlighting its contribution of protein and fiber. It is concluded that the aqueous extract of Hericium erinaceus is a viable alternative for developing innovative functional products, contributing to added value in the food industry.
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    Formulación y evaluación de una bebida a base de quinua blanca (Chenopodium quinoa Willd) y maracuyá (Passiflora edulis) con aporte de proteína y fibra dietaría
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Lizano Pérez, Esteban Andrés; Vilcacundo Chamorro, Rubén Darío
    The growing demand for functional foods has driven the development of healthy alternatives to replace sugary drinks. This research formulated and evaluated a plant-based drink made from white quinoa and passion fruit, incorporating passion fruit peel flour as a source of dietary fiber. A completely randomized design was applied to compare three proportions of quinoa and passion fruit pulp (90 between 10, 80 between 20, and 70 between 30), with the aim of determining the optimal formulation in sensory, physicochemical, and microbiological terms. The sensory results showed significant differences between the treatments, with treatment 2 (80 percent quinoa and 20 percent passion fruit) standing out for its greater acceptance, attributed to the balance of sweetness, acidity, texture, and color. In the physicochemical analysis, this formulation had a safe pH (less than 4.5), good viscosity, and appropriate soluble solids. Nutritionally, the beverage had a high biological value protein content and a dietary fiber content of 3.07 percent, meeting the criteria to be declared a source of protein and fiber. In addition, its low-calorie content reinforces its positioning as a healthy alternative to commercial beverages. Microbiological analysis confirmed the safety of the product, showing minimal mesophilic counts and the absence of coliforms and E. coli, demonstrating the effectiveness of the technological process applied and compliance with Good Manufacturing Practices. Taken together, these results show that the beverage developed is viable, nutritious, and technologically stable, with potential for industrial production.
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    Extracción de aceite de maní (Arachis hypogaea L.) ecuatoriano sin blanchear y el aprovechamiento de la torta residual para el desarrollo de una bebida proteica
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Aguilar Rios, Enrique Patricio; Paredes Escobar, Mayra Liliana
    This work investigates the extraction of oil from untasted Ecuadorian peanut (Arachis hypogaea L. var. fastigiata) and the integral valorization of its residual press cake, under a circular economy approach. The mechanical pressing process was optimized using three level factorial experimental design and Response Surface Methodology (RSM), evaluating the effect of temperature (20 to 90 degree Celsius) and pressure (10 to 20 Tons) on the extraction yield. The results identified an optimal point at 69.61 degree Celsius and 14.76 Tons, achieving a yield of 33.92 percent. The statistical analysis confirmed that pressure and its interactions with temperature are the most significant factors, observing that excessive pressures reduce the yield due to press cake compaction. Subsequently, the residual press cake was processed to obtain a defatted flour, which was utilized as the main ingredient in the development of a plant-based protein beverage. The preliminary sensorial showed high acceptability (68 percent of positive responses). This study demonstrates the technical viability of a sustainable process that not only obtains quality oil through mechanical pressing but also transforms a byproduct into a high value-added functional food, thereby contributing to productive diversification and the reduction of waste in the peanut agro-industrial chain in Ecuador.
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    Desarrollo de un snack proteico a base de amaranto (Amaranthus spp.), nuez (Juglans regia l.) y semilla de zapallo (Cucurbita pepo l.), endulzado con miel de caña (Saccharum officinarum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Paredes López Ehiter Damiano; Ortiz Escobar Jacqueline de las Mercedes
    The objective of this thesis was to develop a protein snack using natural ingredients such as amaranth, walnuts, pumpkin seeds, and cane honey. The proposal arose in response to the growing demand for healthy foods that not only provide nutritional value but are also appealing and satisfying to today's consumers. Two formulations were developed with different proportions of amaranth and cane honey, keeping the walnut and pumpkin seed content constant. To select the best formulation, a sensory evaluation was conducted with semi-trained panelists, who rated attributes such as smell, taste, texture, and acceptability. The results indicated that both formulations were sensorially acceptable, with no significant differences, so formulation one was selected for having a higher average acceptability in all sensorial aspects applied. Subsequently, physical-chemical, nutritional, and microbiological analyses were performed on the best formulation to verify the quality of the final product. The resulting snack had a high protein and healthy fat content, as well as good levels of fiber and essential minerals. The use of cane honey provided natural sweetness and antioxidant compounds. It was concluded that it is feasible to produce a functional and healthy snack with the proposed ingredients, which meets the technical parameters and can be positioned as an innovative alternative in the Ecuadorian market. In addition, it represents a conscious consumption option, aligned with more sustainable eating habits, and promotes the use of local products with high nutritional value.