Revista Electrónica

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/10634

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Author: search.filters.author.López, Orestes DaríoStart date: 2015

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    Microencapsulación de sabores mediante secado por aspersión
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Turiño, Lázaro Wilfredo; Nogueira, Antonio
    The flavor microencapsulation by spray drying has become in recent decades a topic of great interest in food and pharmaceutical industry, due to the advantages of these products preventing rust and evaporation of the flavor over time and making possible its incorporation into powders. The present study was aimed at the flavors microencapsulation commonly used in food and pharmaceutical industries as well as verifying the effectiveness of the microencapsulation process and that this does not affect the subsequent flavor redispersion. As a result it was found that adequate performance of the process is achieved; the effectiveness of the microencapsulation process was shown by infrared spectroscopy. In addition it showed that the microencapsulation process involved the formation of a nanoemulsion after flavor redispersion, ensuring homogeneity of the product flavor.
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    Influencia del proceso de microencapsulación en los ácidos grasos del aceite de Salvia hispánica
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Vicente, Rosana; Rodríguez, Eduardo Antonio; González, Víctor Luis; Nogueira, Antonio; González, María Lidia
    In recent years, chia (Salvia hispanica L.) has gained great interest due to their high content of alpha-linolenic fatty acid commonly known as omega 3 present in the oil, which has been identified and referenced in various scientific publications. This fatty acid and other unsaturated present in the chia oil, are easily oxidized, that is why it is necessary to provide protection that is possible to achieve with microencapsulation by spray drying. In this paper a study of chia oil microencapsulation was conducted and its fatty acid content was determined before and after the microencapsulation process, showing that the fatty acids were not affected during the process and that effectiveness was achieved in the protection of the oil in the microcapsules obtained.
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    Estudio preliminar de obtención de una nanosuspensión de manguiferina
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Turiño, Lázaro Wilfredo; Nogueira, Antonio
    The mangiferine is the main constituent polyphenol leaves, fruits and bark of mango. Its low solubility when isolated, make decrease its absorption, so it is necessary to perform some processing to improve its absorption. The usual methods to improve absorption of this compound include the use of organic solvents which generally cause toxicity or modification the chemical structure of the molecule adding more complexity to processes. In this work it was possible to obtain a suspension of nanometric particles (6,54 nm) using a mixture of ethanol and a surfactant in combination with physical factors such as temperature and mechanical energy, which will contribute to increased absorption by the small size
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    Estudio preliminar de microencapsulación de aceite de calabaza amarga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Romero, Aylema; Nogueira, Antonio
    Gac (Momordica cochinchinensis (Lour) Spreng.) is a perennial plant of the family Cucurbitaceae, which fruits are recognized as having the highest content of beta-carotene amongst fruits and vegetables, so is a fruit that can potentially be used to make functional or pharmaceutical ingredients. The carotenoids present in the fruit’s oil of this plant are reported to have antioxidant activity. Spray drying microencapsulation is one of the better methods to provide protection for these labile compounds. In this paper a preliminary study of microencapsulation of gac oil was performed, reaching a high encapsulation efficiency of carotenoids present and demonstrating the feasibility of microencapsulation.