Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2022 - 20242

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Tema: search.filters.subject.ARTÍCULO ACADÉMICO

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  • Miniatura
    Item type:Ítem,
    Optimización del proceso de extracción de compuestos bioactivos mediante superficie de respuesta a partir de residuos de camarón
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
    Villafuerte Herrera, Ronaldo Julián
    ;
    Cadena Carrera, Santiago Esmiro
    Astaxanthin is a carotenoid with significant biological activity, even greater antioxidant activity than other carotenoids. Synthetic astaxanthin has usage restrictions, which has led to interest in obtaining it from natural sources. Astaxanthin is responsible for the pinkish color of shrimp, and the cultivation of shrimp has increased globally, along with its negative effects, primarily the generation of waste that constitutes approximately 25 to 60 percent by weight. Considering this, the present study evaluated the extraction of astaxanthin using Soxhlet and modeled the extraction kinetics from shrimp shells (Litopenaeus vannamei). The raw material was characterized by proximal analysis, particle size, and shape. The overall extraction yield and astaxanthin content were evaluated by gravimetry and spectrophotometry, respectively. The highest overall yield was obtained with the ethanol plus water solvent (3.75 percent), and the highest astaxanthin concentration was for the ethanol and methanol solvents (292.2 and 296.0 micrograms per gram, respectively). The model that best fit to describe the extraction kinetics was the Peleg model, with a determination coefficient between 0.93 and 0.98. This research demonstrates the potential recovery of astaxanthin from shrimp waste using ethanol.
  • Miniatura
    Item type:Ítem,
    Evaluación de pérdidas y desperdicios en empresas artesanales generadoras de valor agregado con cacao CCN51 (Theobroma cacao L.) del cantón Ambato-Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09)
    Arcos Pazmiño, Carla Patricia
    ;
    Teneda Llerena, William Fabián
    The craft companies that transform cocoa into value-added products in the Ambato-Ecuador canton generate a large amount of losses and waste, causing low production performance, which is not solved by the chocolatiers as they do not have a clear knowledge of the amount exactly what is lost from the raw material in each operation and how this affects the productive growth. Therefore, the main objective of the work is to quantify the losses and waste generated in the transformation of cocoa into semi-finished products. The work was carried out through the information collected in 15 craft chocolate-producing companies through a questionnaire with which cross-tabs of the key information obtained were elaborated, later, in 3 of the companies the amount of losses and waste of each was determined one of the processes that are carried out for the production of semi-finished products by making 3 replicas. Obtaining in this way the exact quantity and percentages of losses and waste during each operation that is carried out in the production of cocoa paste and chocolate, together with yields of 79.63 and 88.06 percent, respectively. Which it was concluded that they presented low values compared to bibliographic sources, determining that there is poor handling of the product, along with poor infrastructure causing losses in production processes which are not considered by producers by not seeking solutions. increase their productive performance.