Ciencia e Ingeniería en Alimentos y Biotecnología

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

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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 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 actividad antifúngica de los aceites esenciales microencapsulados de Salvia rosmarinus (romero) y Mentha piperita (menta negra) frente a Cladosporium fulvum Cooke
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Chérrez Carriel, Allison Anabel
;
López Hernández, Orestes Darío
Rosemary (Salvia rosmarinus) is an aromatic plant with a long history of use in traditional medicine. As an essential oil, it provides various functions, the most notable being its antifungal activity due to its chemical composition of cineole and borneol. On the other hand, Peppermint (Mentha piperita) is an aromatic plant known for its intense flavor and minty aroma. Its essential oil contains potent antifungal properties, largely attributed to menthol, which can disrupt fungal cell membranes or completely inhibit fungal growth. This study focused on evaluating the antifungal activity of microencapsulated essential oils of rosemary and black peppermint against Cladosporium fulvum Cooke. The oils were encapsulated using the spray-drying microencapsulation method, employing a mixture of maltodextrin and gum arabic as microencapsulating polymers. In vitro tests were conducted with different concentrations of the treatments under study and compared with a control group. Results showed that black peppermint essential oil was the most effective in controlling the phytopathogenic fungus, achieving a 66.8 percent inhibitory effect on mycelial growth. These findings suggest that the microencapsulation technique for essential oils holds great potential as a natural fungicide to control the phytopathogen C. fulvum Cooke in crops, offering a sustainable and environmentally friendly solution.
Evaluación de la actividad antimicrobiana in vitro de aceites esenciales frente a microorganismos patógenos y del deterioro de alimento
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Chango Chimborazo, Yajaira Estefania
;
Arancibia Soria, Mirari Yosune
Essential oils (EOs) are volatile compounds, rich in secondary metabolites such as monoterpenes and sesquiterpenes, noted for their antimicrobial activity, attributed to their hydrophobicity and high concentration of active phenols (thymol, carvacrol, and eugenol). These compounds alter the integrity of microbial membranes, increasing their permeability and generating oxidative stress. The agar diffusion method is used to categorize antimicrobial activity into four levels (+++; fully inhibited, ++; partially inhibited, +; slightly inhibited, and -; no inhibition). However, this method presented limitations due to the volatility and hydrophobicity of EOs, which affected their uniform diffusion. The in vitro evaluation of 50 EOs against 12 microorganisms revealed greater efficacy against Gram-positive bacteria due to their more permeable cell wall. Although Gram-negative bacteria are more resistant due to their complex outer membrane. EOs such as thyme and oregano were able to inhibit them thanks to their bioactive compounds. In contrast, anaerobic Clostridium perfringens showed complete resistance, likely due to their spore-forming capacity and the reduced production of reactive oxygen species (ROS) in the absence of oxygen, which limits the antimicrobial action of EOs. In fungi, thyme and cinnamon showed significant activity, while against beneficial bacteria the action was minimal. Their efficacy depends on the active compounds, oil volatility, and experimental conditions. Finally, EOs represent a sustainable and natural alternative as antimicrobial agents, aligning with the Sustainable Development Goals (SDGs). Their application in the food and pharmaceutical industries can improve food safety and meet the demand for natural preservatives in consumer products.
Evaluación de la actividad antifúngica de los aceites esenciales microencapsulados de eucalipto (Eucaliptus globulus) y eneldo (Anethum graveolens) frente a Cladosporium fulvum Cooke
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Aldás Castro, Kevin Steve
;
López Hernández, Orestes Darío
The tomato riñon (Lycopersicon esculentum) is a key vegetable in Ecuador, with a production of 55,550 metric tons, with the highlands being the main producing region. However, the excessive use of pesticides has led to resistance in pests and diseases, such as tomato leaf mold (Cladosporium fulvum), a destructive disease affecting the crop. Essential oils of eucalyptus and dill are used because they contain antimicrobial and antifungal properties, serving as an ecological alternative, though their effectiveness depends on various factors. Additionally, the microencapsulation of oils, using spray-drying techniques with a polymer blend of maltodextrin and gum arabic, helps improve their stability and controlled release. This can be automated in agriculture, reducing environmental contamination and improving the preservation of their bioactive properties. Eucalyptus (Eucalyptus globulus) and dill (Anethum graveolens) oils contain active compounds such as cineole and anethole, known for their potency in controlling pests and diseases, making them a sustainable option for agriculture. The qualitative efficiency of the microencapsulation process was evaluated using Fourier Transform Infrared Spectroscopy (FTIR). Finally, the dilution method in agar and microdilutions confirmed the in vitro effectiveness of the oils at concentrations of 10, 20, and 30 percent. The results showed that microencapsulated essential oils of eucalyptus and dill at concentrations of 30 percent or higher provide effective inhibition against the fungus Cladosporium fulvum Cooke.
Evaluación del efecto antifúngico del microencapsulado de aceite esencial extraído de Schinnus molle sobre hongos fitopatógenos de interés agrícola
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02)
Montachana Ibarvo, Josafat Alexander
;
López Hernández, Orestes Darío
The molle is a tree of Andean origin that throughout history has been used for medicinal, culinary, textile purposes, among others, also demonstrating strong biological activity in the agricultural area for the control of pests in insects, bacteria, and fungi since it has antimicrobial properties. This is why its essential oil may be important for the development of a fungicide of biological and plant origin, which serves to control several agricultural diseases caused by phytopathogenic fungi. In the present research project, the essential oil of molle was extracted by the steam drag method, obtaining a yield of 2.8 percent, in addition to the conservation of the essential oil, the microencapsulation method by spray drying was used using of a mixture of polymers with maltodextrin and gum arabic as microencapsulating agents, in which the microencapsulation performance was qualitatively verified by means of Fourier transform spectroscopy (FTIR). Finally, with the Kirby Bauer method, it was verified in vitro that with a concentration of 100 milligrams per milliliters of microencapsulated molle essential oil there is sensitivity to Botrytis cinerea, Cladosporium spp and Fusarium spp.
Evaluación del proceso de conservación de la grasa proveniente de los residuos de carnaza de una curtiembre en Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02)
Maliza Valdospin, Natalia Carolina
;
Flores Tapia, Nelly Esther
In Ecuador, tannery industries actively participate in the circular economy; however, they have also raised environmental concerns due to the significant amounts of solid waste generated, including fat from residual leather trimmings, which is typically sent to landfills. Therefore, evaluating a conservation method is crucial for waste management. Under the research line of Agri-food Production and the Environment, the initial characterization of the fat was carried out, and a conservation method was developed using three concentrations of an essential oil. Its antioxidant and antimicrobial capacity was assessed through physicochemical and microbiological parameters, along with oxidative stability tests. The initial results showed values for moisture, acidity index, peroxide index, and saponification index within the parameters of the INEN 1313:2012 standard. Regarding the established method, the analysis of variance results revealed that both storage time and the concentration of rosemary essential oil are factors affecting fat quality. The results of the oxidative stability test confirmed that the optimal conservation time is at 700 ppm with a shelf-life of 2397 days, but with a higher cost-benefit compared to Luctanox LG. Finally, the microbiological test results indicated values below the limits set by national and international standards.
Evaluación in vitro del efecto antifúngico del aceite de hierba Luisa (Cymbopogon citratus) microencapsulado frente a Cladosporium fulvum Cooke
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09)
Núñez Cazares, Steven Rodrigo
;
Tubón Usca, Irvin Ricardo
The lemon verbena plant (Cymbopogon citratus) has leaves that are very aromatic and elongated. It is the main producer of essential oils which allow it to carry out protective functions against pathogens. Due to its tranquilizing, antibacterial and antifungal properties, it is used in agriculture, food and medicine The present study focused on evaluating the antifungal effect of microencapsulated lemon verbena (C. citratus) essential oil against the pathogen Cladosporium fulvum Cooke. For this purpose, an in vitro methodology was developed using different concentrations of the microencapsulated oil and compared with a control group. The results obtained revealed that the microencapsulated lemon verbena oil showed a potent antifungal effect on C. fulvum. A significant inhibition of mycelial growth was observed at all concentrations evaluated, demonstrating its ability to combat the development of the pathogen. In addition, an analysis of the morphological characteristics of the treated colonies was carried out, where a marked alteration in texture and color was evidenced, suggesting a direct impact of the oil on the fungal structures. These findings suggest that microencapsulated lemon verbena (C. citratus) essential oil could be a promising alternative for the biological control of C. fulvum in future agricultural and crop protection projects. This research provides clear evidence of the antifungal potential of microencapsulated lemon verbena (C. citratus) oil against C. fulvum, which could represent a natural and sustainable solution for the control of this pathology in agriculture.
Microencapsulación del aceite de sacha inchi (Plukenetia volubilis L.) en combinación con el aceite esencial de eucalipto (Eucalyptus globulus L.), limón (Citrus limonum.) y albahaca (Ocimum basilicum L.) mediante secado por aspersión
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2023-09)
Sánchez Palacios, Abraham Rodolfo
;
López Hernández, Orestes Darío
Degradation of polyunsaturated fatty acids is a common problem in vegetable oils, usually caused by exposure to different environmental conditions; natural antioxidants such as essential oils and industrial methods such as microencapsulation are commonly used to ensure the reduction of these degenerative processes and prolong their shelf life. The objective of this research is to microencapsulate sacha inchi oil in combination with the essential oils of lemon eucalyptus and basil by spray drying, using a mixture of maltodextrin, arabic gum and sacha inchi in a 1:1:1 ratio together with the essential oils in concentrations of 0.5, 0.4 and 0.5 percent respectively, with an inlet temperature of 150 degrees Celsius. Applying FTIR-ATR (Attenuated Total Reflectance) spectrophotometry, the efficiency of microcapsulation was evidenced. Fluidity and compressibility were evaluated by means of the Hausner and Carr indices, each mixture showed relatively poor indices compared to its limit, greater than 38 for Carr and greater than 1.6 for Hausner. The antioxidant capacity was evaluated by the DPPH test with dilutions of 1 over 200, 250 and 300 for each mixture of microencapsulates, diluting 0.1 g of each sample in 20, 25 and 30 ml of distilled water, respectively. It was concluded that the oil mixture of sacha inchi oils together with lemon is superior in comparison to the three previously mentioned, presenting Carr and Hausner indexes of 42.23 and 1.42 respectively and an antioxidant capacity of 326.74 micromol per liter of the Trolox compound.
Caracterización y evaluación de la actividad antimicrobiana de una cubierta biodegradable de almidón de yuca enriquecida con aceite esencial de lavanda Lavandula angustifolia mill
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2022-09)
Guevara Morales, Christopher Josue
;
Tubón Usca, Irvin Ricardo
Biofilms were made from cassava starch (5 percent weight on volume) and gelatin (5 percent weight on volume), plasticized with glycerol (3 percent weight on volume). The influence of the incorporation of different concentrations of essential oil of Lavender (Lavandula angustifolia mill) 1; 2.5; 5 and 10 percent, on the physical-chemical properties and antimicrobial activity of the biodegradable films produced. At a higher concentration of essential oil, the films become opaque and present a yellowish color, they are also heterogeneous and rough. The thickness and the Water Vapor Permeability (WVP) increase as the concentration of the essential oil increases. On the other hand, the solubility, swelling capacity and water vapor transfer rate (WVTR) show a tendency to decrease as the concentration of the essential oil increases. The humidity does not present a clear trend since it decreases up to a concentration of 2.5 percent and increases from the concentration of 5 percent A.E. The microbial inhibition halos are greater as the concentration of Lavender essential oil increases, indicating that the antimicrobial action is greater on S. aureus strains (ATCC 13150) and less on E. coli (ATCC 11229). Results were analyzed from one way ANOVA using GraphPad statistical software.

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