Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Evaluación del potencial antioxidante del extracto microencapsulado de Vaccinium corymbosum L. var. Biloxi mediante secado por aspersión y su uso para la formulación de una colada instantánea en polvo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Benalcázar Pillajo Paola Nicole
;
Vargas López José Homero
The blueberry (Vaccinium corymbosum L.var. Biloxi) is a fruit of great nutritional value thanks to its bioactive compounds, especially anthocyanins, polyphenols and flavonoids that provide dietary fiber for health. However, its utilization is limited by its high sensitivity to environmental factors. In the present study, the fruits were collected in Mocha, Tungurahua, which were physicochemically characterized. For the extraction of anthocyanins, a two-square factorial design was applied, where two levels of plant material-solvent volume ratio were evaluated (1:20 and 1:25) and two extraction times (30 and 45 minutes), determining as the best condition, the 1:25 ratio for 30 minutes, reaching a concentration of 0.1935 grams per liter. Total, polyphenols were evaluated by the Folin-Ciocalteu method, which indicated a content of 543.41 milligram equivalents of gallic acid per gram of dry base. The extract was microencapsulated by spray drying with maltodextrin, obtaining an efficiency of 90.53 percent, observed by FT-IR spectrophotometry, where the retention of hydroxyl, carbonyl and aromatic groups was demonstrated. The antioxidant activity was evaluated by DPPH showing an inhibition of 65.45 percent in the extract and 54.55 percent in the microencapsulation. The acceptability of the powdered and reconstituted instant wash was evaluated by a panel of tasters, reaching an acceptance level of 56.67 percent. This research confirms that the fruits of Vaccinium corymbosum L.var. Biloxi incorporated into an instant beverage using microencapsulation represents an innovative alternative for the food industry.
Evaluación del potencial antioxidante del extracto microencapsulado obtenido de los frutos de Myrcianthes hallii (o.berg) max vaugh mediante secado por aspersión y su formulación para una bebida natural
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Arriaga Zambrano Bryan Fernando
;
Vargas López José Homero
Myrcianthes hallii (O.Berg) Max Vaugh, being an endemic plant of the Andes, with an antioxidant capacity represents an effective strategy to protect sensitive bioactive compounds, such as anthocyanins and polyphenols, against environmental factors and technological processes, being fundamental for the development of functional foods with high stability and added value. The extracts obtained from the fruits of Myrcianthes hallii, were microencapsulated by drying by spraying using maltodextrin as an encapsulating agent. A two squared factor design was applied to analyze the effect of solid, liquid ratio (1:20; 1:25) and extraction time (30, 45 minutes) on the retention of bioactive compounds. The extracts were characterized by FTIR spectroscopy, and their antioxidant capacity was determined by DPPH methods. The results showed how optimal conditions maximize the concentration of anthocyanins and polyphenols was a solid/liquid ratio of 1:25, extraction time 30 minutes. Based on these conditions it was obtained that the antioxidant capacity of the extract as microencapsulated in dilution factor 0.025, the percenta ge of DPPH Inhibition for the extract was 79.506 percent, microencapsulated 29.280 percent, in addition to the trolox was 372 plus minus 14.52 (micromole) for the extract and 265.186 plus minus 21.79 (micromole). In addition, showing significant interaction between both factors, highlighting that prolonged times can reduce the stability of antioxidant compounds. Microencapsulation allowed these compounds to be effectively preserved, this supports its application of the development of functional drinks with high antioxidant potential and rich in them, allowing the development of a natural drink, fortified with the bioactive compounds obtained.
Evaluación de biofactorías vegetales para la producción y extracción de antocianinas a partir de Col Lombarda (Brassica oleracea var. capitata f. rubra)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Andrade Romero, Christian Israel
;
Lalaleo Córdova, Liliana Paulina
In this research, the seed disinfection and germination process was optimized, exposed to different experimental conditions such as: culture media (Murashige and Skoog Complete and without nitrates); growth regulators (Methyl Jasmonate and Salicylic Acid) and genetic transformation (AtMYB12 and GUS) to obtain transformed seedlings and roots. Extracts were obtained to analyze total anthocyanin content and antioxidant and anti-inflammatory capacities. Analyses showed that the use of Gibberellic Acid at 4 degrees improved the germination rate by 83.33 percent. The Murashige and Skoog medium without nitrates favored the accumulation of anthocyanins in the seedlings, reaching a total anthocyanin content of 45.07 mg Cyanidin-3-glucoside per-100 g, with an antioxidant capacity of 65 percent and anti-inflammatory activity of 76.49 percent. In the transformed roots the transcription factor AtMYB12 in Murashige and Skoog complete medium reported better results with a total anthocyanin content of 49.49 mg Cyanidin-3-glucoside per-100 g; antioxidant capacity of 72.10 percent and anti-inflammatory activity of 79.4 percent. Statistical results suggest that the culture medium influences the production of anthocyanins, and the transformed roots in the transcription factor are the most relevant. These results suggest that genetic transformation and the optimization of culture conditions can increase anthocyanin production.
Recuperación de antocianinas a partir de los residuos agroindustriales de la mora de castilla
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02)
Llerena Toasa, Diana Michelle
;
López Hernández, Orestes Darío
Tungurahua being one of the provinces with the highest production of blackberry, the idea of recovering anthocyanins from the agroindustrial waste of this fruit, arises as a topic of vital importance, since the bioactive substances that are present in the skin of the blackberry, not only give the characteristic color and flavor to the fruit, but also have antioxidant properties and great benefits for human health. For the extraction of anthocyanins, 96 percent ethanol was used as a solvent, to which citric acid was added to preserve the stability of these bioactives against factors that could affect their integrity. Subsequently, they were microencapsulated with maltodextrin to preserve the activity of the bioactive, thus prolonging their useful life, to finally determine the antioxidant activity of the anthocyanins. It was determined that the optimum conditions to obtain the highest amount of anthocyanins were 1:15 plant material - solvent volume for 30 minutes. In the microencapsulation process, it was obtained an efficiency of 78.178 percent, indicating effective microencapsulation. On the other hand, in the determination of the antioxidant activity, it was obtained 55.606 percent DPPH inhibition in the concentrate (Trolox referent of 311.711 micromol per liter) and 29.342 percent in the microencapsulated (Trolox referent of 205.550 micromol per liter), taking into account that in this value there is only 20 percent of the concentrate. This process represents a significant advance in the valorization of agro-industrial waste and the sustainable production of bioactive compounds.
Extracción y microencapsulación de antocianinas a partir de rábano (Raphanus sativus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2023-09)
Chulde Osorio, Julisa Yelena
;
López Hernández, Orestes Darío
The study of obtaining and preserving new natural pigments has been of great interest to the food industries and even more so if the natural coloring can preserve its active principle through a microsphere that protects it from external influences. The present titration work consists of the extraction of anthocyanins using 96 percent ethanol and 2.5 percent citric acid as a solvent, under the optimal conditions of a 2-squared experimental design, whose variables considered were: time and relation to plant material. with respect to the volume of solvent (MV:VD). The optimal conditions were an extraction time of 45 minutes and a MV:VD ratio of 1:30, thus obtaining a concentration of 183 mg in 100g, higher than the other treatments. The extracts characterized by UV-Vis spectrophotometry presented maximum absorbance values at 509 nm that correspond to antianic structures such as pelargonidin and cyanidin derivatives. In the same way, by FT-IR spectroscopy, the absorbance signals at different values of vibration frequencies that belong to the anthocyanin functional groups are clearly appreciated, so that said compound was successfully microencapsulated. The microencapsulated anthocyanins presented an encapsulation efficiency of 88.17 percent, while the antioxidant activity was evaluated at 515 nm, which determined an efficiency to inhibit the DPPH radical with 90.19 percent. Thus concluding that this legume has high antioxidant power and can be used as a functional food.
Estudio de la estabilidad del colorante extraído del rábano (Raphanus sativus) en una bebida no carbonatada base
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Silva Ayala, José Ignacio
;
Morales Acosta, Dayana Cristina
Food is linked to various sensory attributes such as smell, taste, texture and color. In the food industry there are several substances that are used to improve or highlight these organoleptic qualities. They are the so-called food additives, substances added with a positive purpose and under no circumstances to mask the poor quality of a food. These substances are very commonly used by food industries, mainly artificial colors, which may be related to the generation of allergies especially in children. The industry seeks its replacement by natural dyes. The coloring from radish is an alternative for use in different processed foods, but its stability is not good enough compared to artificial ones. The dye was extracted from the radish and different storage conditions of a non-carbonated beverage were tested to check the stability of the extracted anthocyanins. These pigments demonstrated low stability to the effect of LED light and in terms of temperature, storage at 38 degrees Celsius caused greater degradation of the dye.
Microencapsulación de antocianinas a partir de la flor de Guisante de mariposa (Clitoria ternatea)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Tobar Pérez, Diego Hernán
;
López Hernández, Orestes Darío
Current trends in the research of natural encapsulants for bioactive phytochemicals include an accessible route of administration for compounds such as anthocyanins. Anthocyanins, from the flavonoid group, are used in the food industry as they increase consumer acceptability of certain products due to their bright and attractive colorations. The Clitoria ternatea plant is commonly cultivated as an ornamental plant and has great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. Anthocyanins were extracted by testing different parameters to be evaluated, where the parameters with the highest extraction yield were plant material-solvent ratio 1:20, type of solvent Acidified ethanol at a time of 30 minutes by dynamic digestion, obtaining a result of 45.63 plus minus 1.78 percent. In addition, the anthocyanins obtained were microencapsulated by spray drying at an inlet temperature of 150 degrees Celsius and 90 degrees Celsius outlet using maltodextrin as polymeric matrix, where we proceeded to evaluate its microencapsulation efficiency which was 79.227 plus minus 10.68 percent and by means of FTIR spectroscopy analysis verifying the efficiency of microencapsulation. On the other hand, the in vitro antioxidant capacity was evaluated with the DPPH method, where a percentage of inhibition was obtained for the pure and microencapsulated extract of 83.84 percent and 66.76 percent respectively and 464.59 and 368.64 micromol over liters respectively which are equivalent to Trolox.
Evaluación in vitro de la capacidad antioxidante de las antocianinas microencapsuladas provenientes de la mashua morada (Tropaeolum tuberosum)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Silva Gavilanes, Ángela María
;
Cabrera Valle, Daniel Alfonso
Anthocyanins are a group of colorful, water-soluble pigments, widely distributed in the plant kingdom. Their color depends on the different chemical substituents and the position of their flavin group. In addition, it possesses antioxidant properties, acts as a chemoprotective agent, and scavenges free radicals. Its properties provide health and food industry benefits. In retrospect, the present research focused on the extraction, microencapsulation, verification, and evaluation of the antioxidant activity of anthocyanins from purple mashua. For the extraction of anthocyanins, a 1:20 ratio (plant material: volume of solvent) was used, at a temperature of 60 Celsius for 30 minutes by means of agitation in an iron. The extracted compound was concentrated and microencapsulated, applying the spray drying technique, using two polymeric matrices maltodextrin and the combination of maltodextrin with gum arabic for which different entry temperatures were used (150 and 160 centigrade). By means of these treatments, a higher efficiency was achieved in the microencapsulation carried out at 160 centigrade with the combination of the encapsulating agents, which was 92,32 percent. For the verification of microencapsulation efficiency, infrared spectroscopy analysis was used, which showed that the most efficient microencapsulation is protected from factors that would affect its stability and viability. The antioxidant activity of the microencapsulates was examined by the DPPH method and showed that the combination of polymers improves the stability and efficiency of the anthocyanin, resulting in a value of 436,807 micromol equivalent Trolox per liter.
Microencapsulación de antocianinas con actividad antioxidante extraídas de la cáscara del achotillo (Nephelium lappaceum)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Cartuchi Albán, Kevin Ramiro
;
Espinoza Moya, Juan de Dios
The great bioavailability of vegetables and active principles, such as antioxidants, have allowed the investigation of plant extracts for the advancement of science. In recent years, the study of achotillo (Nephelium lappaceum) has been highlighted as an important source of anthocyanins. For this reason, this study focuses on the extraction by a conventional method through dynamic digestion and an unconventional method through microwaves, microencapsulation and evaluation of the antioxidant activity of the anthocyanins present in the shell of the achotillo. The optimal extraction conditions will be found with a two-squared design for both extraction methods, using two study factors, concentration of plant material and extraction time, keeping the solvent constant. Additionally, the spray-drying technology for microencapsulation and the DPPH method for the evaluation of antioxidant activity were improved. As an optimal extraction condition, a plant material and time ratio of 1 in 20 for 30 min and 1 in 10 in 2 min was obtained for the conventional and unconventional method, respectively. Obtaining as a result a yield of 69.11 percent and an anthocyanin concentration of 52.94 mg per L for the conventional method, 26.58 percent yield and 33.74 mg per L of anthocyanin concentration for the non-method. conventional. In microencapsulation, an efficiency of 84 percent was reached for both methods, while in antioxidant activity an inhibition of 60 percent was found, ensuring that its stability and structural functionality were maintained for a longer time.
Extracción, microencapsulación y evaluación de la capacidad antioxidante de las antocianinas presentes en las flores de Hibiscus sabdariffa cultivadas en el cantón Milagro, provincia del Guayas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-09)
Núñez Cazares, Bryan Iván
;
López Hernández, Orestes Darío
Anthocyanins are water-soluble pigments used as colorants in the preparation of beverages, wines, and infusions. Due to their antioxidant properties, they are considered as chemoprotective agents and are used in disease treatment. The present research work consisted of the extraction, microencapsulation, and evaluation of the antioxidant capacity of anthocyanins present in Hibiscus sabdariffa or Jamaica Flower, a plant cultivated in Milagro city, in the coastal region of Ecuador. This plant is highly recognized for its medicinal properties since it contains multiple vitamins, minerals, and bioactive compounds important for health. For its extraction, a ratio of 1:25 plant material to volume of solvent was used, at a constant temperature of 85 degrees Celsius for 30 minutes. The extracted bioactive substance was concentrated and microencapsulated by means of the spray drying technique using a polymeric matrix (maltodextrin) where its microencapsulation efficiency was 88.02 percent. Infrared spectroscopy analysis demonstrated the effectiveness of maltodextrin as a polymer, generating microspheres that coated and protected anthocyanins. For the evaluation of antioxidant capacity, in vitro tests were carried out on the concentrate extract and the microencapsulated extract, using the DPPH technique, reaching a percentage of inhibition (73.22 and 40.98 percent) and obtaining values of 328.41 and 219.29 micromol (Trolox equivalent per gram of dry extract) respectively.

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