Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2020 - 20262

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Fecha de inicio: 2020Tema: search.filters.subject.PAPAS NATIVAS

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  • Miniatura
    Item type:Ítem,
    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.
  • Miniatura
    Item type:Ítem,
    Evaluación de diferentes polímeros en la microencapsulación de antocianinas extraídas a partir de papa morada variedad Yana Shungo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01)
    Guanoquiza Zambrano, Kelly Paola
    ;
    López Hernández, Orestes Darío
    The main objective of the research project was the evaluation of different polymers in the microencapsulation of anthocyanins extracted from purple potato variety Yana Shungo, these polymers were Maltodextrin, a combination in equal proportions of Maltodextrin and Gum Arabic and concentrated Whey Protein. Three microencapsules were obtained, which were used in spectroscopic analysis, visible UV spectrophotometry and antioxidant activity determination. Through infrared spectroscopy analysis it was shown that anthocyanins extracted from purple potato were coated by polymers used as encapsulating agents. UV-visible spectrophotometry analysis was performed in order to determine the microencapsulation efficiency of the different polymers, obtaining 92.62percent for Maltodextrin, 90.01percent for the polymer mixture and 89.94 percent for the concentrated whey protein. Finally, to determine the antioxidant capacity of the microcapsules obtained, a live analysis was carried out using Saccharomyces cerevisiae and hydrogen peroxide as oxidative stress promoter at different concentration levels and through growth curves it was demonstrated that thanks to the antioxidant activity of the encapsulated anthocyanins the living organism under study could adapt and develop.