Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Fecha de inicio: 2022Tema: search.filters.subject.PROTEÍNAS VEGETALES

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  • Miniatura
    Item type:Ítem,
    Desarrollo de un sustituto cárnico a base de Musa paradisiaca (plátano)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
    Paredes Dominguez, Paula Anahi
    ;
    Cerda Mejia, Liliana Alexandra
    This study focused on developing a meat substitute from green banana flour (Musa paradisiaca) by leveraging the advantages of solid-state fermentation. In the first stage, five strains of Aspergillus sp. were evaluated under different time and temperature conditions to optimize the release of reducing sugars. Among them, the Aspergillus sp. 4 strain stood out for its high hydrolytic capacity, reaching 55.0 mg per mL after incubation at 25 Celsius degrees for 72 hours. Subsequently, this hydrolyzed substrate underwent a second fermentation step using Fusarium sp. across four experimental treatments. Although the treatment at 25 Celsius degrees for 72 hours achieved the highest protein content in this phase (2.78 percent), this value was lower than the initial protein content of the banana flour (4.14 percent). Using the resulting biomass, two plant-based meat prototypes were formulated: one with a texturizing agent and one without. The sensory evaluation, conducted by a panel of 15 semi-trained judges, revealed that the formulation with the texturizer was better received, achieving an average acceptability score of 4.0. Furthermore, the instrumental texture profile analysis for this sample showed a hardness of 1.46 N and a chewiness of 1.24 mJ, properties that were translated into a soft, cohesive, and palatable texture. In conclusion, these findings demonstrate the technological viability of transforming fermented banana flour into an innovative matrix for the development of meat analogues.
  • Miniatura
    Item type:Ítem,
    Elaboración de nuggets veganos a partir de proteína texturizada de chocho (Lupinus Mutabilus Sweet)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Rumipamba Curicama Diana Belén
    ;
    Paredes Escobar Mayra Liliana
    The main problem of global deforestation and biodiversity loss is primarily due to meat production. Ruminants emit methane as part of their digestive process, which directly affects the formation of gases such as carbon dioxide. Therefore, the high demand for meat products poses a potential risk to environmental sustainability. For this reason, the food industry needs to find sustainable and healthy alternatives without compromising the nutritional quality of the products. In this study, textured lupin cake was used as a substitute for animal meat in vegan nuggets. It was extracted by mechanical extrusion using a vegetable oil extractor. Three treatments were performed, varying the addition of textured lupin protein. The first treatment used 83 percent lupin protein, the second treatment used 43 percent lupin protein, and the third treatment used zero percent lupin protein. The nuggets obtained were analyzed using sensory and proximate analysis. The most popular treatment was the one containing the highest amount of textured lupin protein, achieving an acceptability score of four in the Tukey test. Proximate analysis yielded 62.03 percent protein, 15.85 percent fiber, and 4.61 percent fat. These results allow lupin to be considered an excellent protein substitute due to its complete nutritional profile.
  • Miniatura
    Item type:Ítem,
    Evaluación de la actividad antioxidante de los concentrados proteicos de la pepa de zambo (Cucurbita ficifolia B.) tras la simulación de la digestión gastroduodenal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
    Espín Falconí, María Valeria
    ;
    Vilcacundo Chamorro, Rubén Darío
    Plant proteins represent a significant source of nutrition in the human diet, especially when obtained from residues, such as the seeds of Cucurbita ficifolia B. (zambo). These seeds, which are not only abundant and accessible but also affordable, still lack extensive research on their bioactive properties. This lack of scientific studies on the potential of the zambo seed motivates the implementation of this project, which responds to the growing global need to ensure food security and sovereignty. In this sense, the main objective of this study was to evaluate the antioxidant activity of the protein concentrates previously extracted from the club seed, which were preserved at minus 80 degrees Celsius. Subsequently, an in vitro gastroduodenal simulation was carried out at three different pH values (1.2, 3.2 and 3.5), in order to study the effect of these conditions on the release of peptides with antioxidant capacity. Furthermore, the degree of hydrolysis of the gastric and intestinal digests of the concentrates was qualitatively evaluated by SDS-PAGE electrophoresis, with complete hydrolysis observed at the end of the duodenal simulation. The measurement of antioxidant activity, using the ABTS method, showed that the treatment at pH 3.2 presented the highest antioxidant activity, reaching a value of 275.57 plus-minus 2.26 micro mole of Trolox per gram, which significantly exceeds the antioxidant activity. of commonly consumed fruits, such as tree tomatoes and pears.
  • Miniatura
    Item type:Ítem,
    Elaboración de un aislado proteico a partir de la torta de soya residual obtenida en el proceso mecánico de extracción de aceite
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
    Perez Toasa, John Alexander
    ;
    Paredes Escobar, Mayra Liliana
    The consumption of plant-based protein has gained relevance in the food industry due to various factors, such as the growing global population, the environmental impact of livestock farming, and the demand for healthier foods. In Ecuador, where child malnutrition is a significant challenge, the development of a protein isolate from residual soybean cake represents a promising solution to improve the availability of high-quality, low-cost proteins. The methodology employed in this study included the mechanical extraction of soybean oil to obtain the residual cake, followed by a process of protein isolation and purification. Stages of milling and sieving of the soybean meal were performed, followed by the solubilization and precipitation of the protein under specific pH conditions. A two by two experimental design was implemented to optimize the pH conditions during protein solubilization (pH 8, 8.5, and 10) and precipitation (pH 4, 4.5, and 5), evaluating their impact on the yield and purity of the protein isolate. The results demonstrated that the oil extraction process is efficient in producing a protein-rich residual fraction. The obtained protein isolate exhibited a complete amino acid profile, with threonine, lysine, and isoleucine at 0.60, 0.61, and 0.61 grams of amino acids/100 grams of protein respectively as the predominant amino acids. These findings highlight the potential of soybean protein isolate as a nutritional supplement, underscoring the importance of processing conditions in the final product's quality.
  • Miniatura
    Item type:Ítem,
    Caracterización de proteínas de flores de geranio (Geranium) y evaluación de su potencial como fuente de péptidos con capacidad antiinflamatoria durante la simulación de la digestión gastrointestinal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2022-04)
    Tapia Sánchez, Edwin Santiago
    ;
    Vilcacundo Chamorro, Rubén Darío
    In the present investigation, the characterization of the proteins of geranium flowers (Geranium) and evaluation of their potential as a source of peptides with anti-inflammatory capacity during the simulation of gastrointestinal digestion in vitro have been carried out. The conditions of the protein concentrate extraction process were established, which reached a yield percentage of 9.40 and a protein content of 18 percent, by solubilizing the proteins at pH 8.0 and subsequent precipitation at pH 3.0. In said concentrate, the characterization was carried out using the SDS-PAGE electrophoresis technique, evidencing the presence of seven proteins with molecular weights between 5.56 and 57.64 kDa, in addition, it was possible to identify protein fractions such as 7S Globulins, 11S Globulins and 2S Albumins. The digestibility of geranium flower proteins was evaluated after simulating the gastrointestinal digestion process in vitro. During the gastric phase, the proteins were partially hydrolyzed by pepsin, while in the duodenal phase they were completely degraded by the action of pancreatin. Finally, the anti-inflammatory activity was determined by the potential method of membrane stability, showing that the protein concentrate, and the peptides released during the gastric hydrolysis stage are responsible for said activity, with a protection of 38.01 and 31.77 percent, respectively. The duodenal digest did not present anti-inflammatory capacity. In this way, the protein extract of geranium flowers could be considered as a source of bioactive compounds that can be used in the production of functional food products and nutraceuticals.
  • Miniatura
    Item type:Ítem,
    Análisis nutricional y actividades biológicas de compuestos bioactivos derivados del chocho (Lupinus Mutabilis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
    Arellano Martínez, Allison Adriana
    ;
    Vilcacundo Chamorro, Rubén Darío
    The choco scientifically known as Lupinus Mutabilis is the predominant species in Latin America, its nutritional and biological quality depends on different factors such as the geographical area, the species, the conditions to which the grain is subjected, among others. However, despite all this, it is considered a food matrix rich in macro and micro nutrients, as is the case of protein with 44.3 percent higher than soybeans and beans; it has all the essential amino acids among the most abundant is leucine and lysine; Its non-essential amino acid content also plays an important role, as is the case of glutamic acid that helps protect the gastrointestinal tract and stomach. Despite not being an oilseed, lupine has a high lipid content, predominantly omega 3, 6 and 9 unsaturated fatty acids. It contains 32.9 percent carbohydrates, with a high fiber content, located in the shell, covers importance for its ability to satiate, preventing obesity and constipation. Among the abundant minerals in the grain are calcium (Ca), potassium (K), iron (Fe) and magnesium (Mg). Its bioactive compounds such as polyphenols, phytosterols, tocopherols, carotenoids and alkaloids encompass antioxidant, anticancer, antimicrobial and antidiabetic biological activities, preventing chronic non-communicable diseases. Despite being a complete food and having great uses at a technological level, it is little known, which is why the objective of this bibliographic review is to make known its nutritional and biological importance, to promote its intake and use.