Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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2016 - 201912020 - 20231

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.ALOE VERA

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  • Miniatura
    Item type:Ítem,
    Evaluación del potencial antioxidante, antiinflamatorio y de conservación de una crema formulada con compuestos bioactivos extraídos del Aloe vera
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09)
    Sánchez Núñez, Carol Tatiana
    ;
    Fernández Rivero, Danae
    A. vera is a plant that has been used for centuries for health, beauty, skin care, medicine, and is currently part of a large number of commercial products. This species of Aloe belongs to the group of plants that has antioxidant and anti-inflammatory properties. It is for this reason that it is proposed to elaborate a cream based on the bioactive compounds extracted from A. vera and verify whether or not its antioxidant and anti-inflammatory properties are maintained. The phenolic compounds of the bark and gel of A. vera were extracted by ethanolic extraction using different concentrations of ethanol/water solvent (50:50 and 80:20). These were quantified with the Folin - Ciocalteu method. The extract with the highest content of phenols was concentrated and the antioxidant and anti-inflammatory activity was extinguished by the DPPH method and denaturation of egg albumin, respectively. A cream was made using the concentrated extract together with some excipients. To this cream, the useful life is reduced by measuring the pH and viscosity. In addition, analysis of antioxidant and anti-inflammatory activity was performed. Through a statistical analysis, the bark combined with a 50:50 ethanol-water solvent concentration was defined as the best treatment. Since 6.986 milligrams of gallic acid per gram of plant material were obtained. The ethanolic compounds from A. vera showed antioxidant and anti-inflammatory activity, demonstrating that these microorganisms have the potential to be applied in the production of natural bioactive molecules.
  • Miniatura
    Item type:Ítem,
    Desarrollo de una Bebida láctea fermentada con la incorporación de Aloe vera y Aceites esenciales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-04)
    Cando Quinto, Rosa Gabriela
    ;
    Arancibia Soria, Mirari Yosune
    As an alternative to fermented milk drinks, in the present work a yoghurt based on whole milk, incorporated with aloe vera (AV) and essential oil (AE) orange, materials from underutilized resources and waste was developed. For this AV was used heat treated at 70 Celsius degree, after previous sensory testing in dairy matrices with AE orange, lemon, grapefruit, tangerine, lemon verbena, mint, lemon verbena, lavender, mint and ginger essential oil was selected orange. The ingredients of the formulation had a marked influence on the proximal composition, physicochemical properties, antioxidant activity, rheological parameters and service life of the samples. The addition of AV has a positive effect on the protein content of yogurt, physico-chemical and rheological parameters. Furthermore, addition of orange AE produces changes in the fat content, antioxidant activity and microbiological parameters. The interaction between the AE and the AV caused significant changes in the properties of the yogurt obtaining an increase in protein content, antioxidant capacity and viscosity development of lactic acid bacteria which causes decreased fat content. In all cases and after the sensory analysis of the products obtained, they maintain their characteristic flavor and aroma storage for 21 days.