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Extracción y microencapsulación de antocianinas a partir de la planta sangorache (Amaranthus quitensis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-08)
Riera Muñoz, Angela Guadalupe
;
López Hernández, Orestes Darío
Anthocyanins are one of the most studied plant pigments thanks to their viable health benefits due to their antioxidant capacity and their use as a natural dye in the food industry. This research work consisted of the solid liquid extraction of anthocyanins from sangorache using water as the main solvent at specific optimal conditions. Amaranthus quitensis is an ancestral plant grown in the Andean area of the Ecuadorian Sierra known for it’s incalculable source of nutrients, especially iron and calcium, in addition to being considered an antioxidant. To protect the extracted bioactive substances, the microencapsulation process was carried out by spray drying with two types of polymeric matrices (maltodextrin and the mixture of maltodextrin with gum arabic) where the maximum efficiency of the microspheres was analyzed by means of concentration and an infrared spectrophotometry study resulting in maltodextrin as the best polymer to cover and protect anthocyanins at 92.30 percent efficiency. The antioxidant properties were corroborated by in vitro tests by DPPH analyzing the inhibitory capacity of each sample obtaining a maximum response (306.56 micromole equivalent of Trolox on gram dry extract) corresponding to the anthocyanins encapsulated with maltodextrin while, the antioxidant capacity In vivo, the process was confirmed by induction of cellular oxidative stress to S. cerevisiae with hydrogen peroxide. This process confirmed that sangorache's anthocyanin microspheres have a high antioxidant capacity even better than the vitamin C used as a control agent.
Evaluación de la actividad antioxidante y antiinflamatoria de antocianinas microencapsuladas a partir de cáscaras de berenjena (Solanum melongena)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-12)
Telenchana Pérez, Erika Vanessa
;
López Hernández, Orestes Darío
The instability of natural pigments makes it difficult to use, so the study of their extraction and conservation process will increase their stability, maintaining their properties. This research was based on the extraction, microencapsulation and evaluation of the antioxidant and anti-inflammatory capacity of anthocyanins from eggplant shells (Solanum melongena). An experimental design 22 was carried out, which was determined that the optimal conditions of the extraction are with a plant material/solvent volume ratio of 1:25, a temperature of 70 more less 2 Celsius degrees and extraction time of 60 min. The microencapsulation of the bioactive compound was performed by spray drying, using two polymeric matrices (maltodextrin and gum arabic), an efficiency of 91.28 percent was obtained for microencapsulation with the mixture of these two polymers, while for maltodextrin it was 79.85 percent. To evaluate the antioxidant properties, the DPPH method was used, a maximum percentage of 257,88 and 307,19 µmol equivalents of Trolox for every gram of microencapsulated was obtained, for the case of maltodextrin and mixture respectively, the curve was also evaluated of growth of yeast S. cerevisiae subjected to oxidative stress and it was shown that microencapsulates protect the microorganism from the oxidative agent. The erythrocyte membrane stabilization method it was determined that at a concentration of 2 mg for ml for the microencapsulation with maltodextrin and 2,5 mg for ml for the case of the polymer mixture, an anti-inflammatory activity of 89,61 percent is obtained and 77,17 percent respectively, exceeding the activity of the commercial drug.
Extracción y microencapsulación de antocianinas a partir de papas nativas (Solanum. spp) variedades Puca - shungo y Yana - shungo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-03)
Aranda Núñez, Christian Israel
;
López Hernández, Orestes Darío
Anthocyanins are secondary metabolites and belong to the flavonoid family. They have tonalities ranging from red, orange, violet, purple and blue. The objective of this study was to extract and microencapsulate anthocyanins from native potato (Solanum spp.) Varieties Puca-shungo (reddish skin) and Yana-shungo (violet skin). The flour of each potato variety was subjected to extraction with solvent (ethanol-hydrochloric acid) at different flour-solvent ratios and extraction times. An optimal process for the extraction of anthocyanins was presented at a temperature of 68 ± 1 Celsius degrees, flour-solvent 1:20, time 60 minutes and pH 1. They were microencapsulated with maltodextrin at the inlet temperature 180 Celsius degrees and outlet temperature 90 Celsius degrees. Infrared spectroscopy tests were performed to verify the microencapsulation of anthocyanins. HeLa cells (ATCC®CCL-2 ™) were used for in vitro cytotoxicity and immunocytochemical assays. We worked with two pH values of anthocyanin microencapsulation pH 1, 42 and pH 3, 43 for these tests. The cytotoxic activity was quantified by a colorimetric method of 3-(4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazole (MTT) bromide. Immunocytochemical assays of Bax, Bcl2 and caspase 8 expression were performed by fluorescence microscopy techniques. The final concentration of anthocyanins reached in the microencapsulation was 168.5mg / 100g. The cytotoxicity test showed an index of mean maximum inhibitory concentration (IC50) of 0.0055mg / ml at a pH of 1.42 and 0.00049mg / ml at pH 3.43. Additionally, the expression of Bax Bcl2 and caspase 8 could be verified and quantified.

Ciencia e Ingeniería en Alimentos y Biotecnología

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