Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Determinación del calor isostérico de adsorción de agua de harinas obtenidas a partir de residuos de brócoli, coliflor y col
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Salgado Rivera, Johnny Paúl
;
Acurio Arcos, Liliana Patricia
The research focuses on the need for more efficient use of broccoli, cauliflower, and cabbage waste. While these vegetables have nutritional and technological value, their high moisture content makes them vulnerable to spoilage. Therefore, the study proposed transforming the waste from these three cruciferous vegetables into a stable flour and evaluating its water adsorption behavior. The method involved selecting, washing, and cutting the vegetable waste, using a control sample and its counterparts with thermal pretreatments: boiling, steaming, and microwave drying, followed by convection drying at 65 Celcius degree for eight hours. The samples were then ground, stored, and analyzed by constructing adsorption isotherms at 20, 30, and 40 Celcius degree using saturated saline solutions and the static gravimetric method. The net isosteric heat was calculated using the Clausius-Clapeyron equation. The results showed that drying reduced water activity below 0.60, improving microbiological stability. Isotherms exhibited Type III behavior, and equilibrium moisture content increased with water activity. Furthermore, isosteric heat was highest at low moisture content and decreased with increasing moisture. Therefore, this type of flour is a viable alternative for utilizing cruciferous waste, provided that storage conditions are properly controlled.
Evaluación de la estabilidad de Weizmannia coagulans en una bebida carbonatada de Ananas comosus (piña) para la obtención de una bebida probiótica
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026)
Ortiz Flores, Doménica Salome
;
Garcés Moncayo, María Daniela
Non fermented probiotic carbonated beverages made with fruit emerging as an attractive alternative to traditional soft drinks, as they respond to the demand for products with lower added sugar content, no chemical preservatives and probiotic benefits, creating an opportunity to incorporate stable spore forming microorganisms into fruit based carbonated beverages. In this study, six formulations of a carbonated pineapple juice beverage with added Weizmannia coagulans were developed and evaluated, varying the ripeness stage of the fruit and the level of carbonation; the juice was pasteurized, mixed with water and carbonated with carbon dioxide, then bottled and stored under refrigeration for two months, during which physicochemical and microbiological parameters, probiotic viability and sensory acceptance were monitored using a panel of young adult consumers. The results showed that all formulations maintained Weizmannia coagulans counts above the minimum recommended to exert a probiotic effect, with no evidence of undesirable fermentation and with stable pH, titratable acidity and soluble solids, while beverages made with ripe pineapple achieved the highest sensory scores and therefore stand out as the most promising alternative for technological validation and eventual industrial scale up as a clean label carbonated probiotic beverage targeted at young consumers.
Evaluación de la actividad antimicrobiana in vitro de aceites esenciales frente a microorganismos patógenos y del deterioro de alimento
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Chango Chimborazo, Yajaira Estefania
;
Arancibia Soria, Mirari Yosune
Essential oils (EOs) are volatile compounds, rich in secondary metabolites such as monoterpenes and sesquiterpenes, noted for their antimicrobial activity, attributed to their hydrophobicity and high concentration of active phenols (thymol, carvacrol, and eugenol). These compounds alter the integrity of microbial membranes, increasing their permeability and generating oxidative stress. The agar diffusion method is used to categorize antimicrobial activity into four levels (+++; fully inhibited, ++; partially inhibited, +; slightly inhibited, and -; no inhibition). However, this method presented limitations due to the volatility and hydrophobicity of EOs, which affected their uniform diffusion. The in vitro evaluation of 50 EOs against 12 microorganisms revealed greater efficacy against Gram-positive bacteria due to their more permeable cell wall. Although Gram-negative bacteria are more resistant due to their complex outer membrane. EOs such as thyme and oregano were able to inhibit them thanks to their bioactive compounds. In contrast, anaerobic Clostridium perfringens showed complete resistance, likely due to their spore-forming capacity and the reduced production of reactive oxygen species (ROS) in the absence of oxygen, which limits the antimicrobial action of EOs. In fungi, thyme and cinnamon showed significant activity, while against beneficial bacteria the action was minimal. Their efficacy depends on the active compounds, oil volatility, and experimental conditions. Finally, EOs represent a sustainable and natural alternative as antimicrobial agents, aligning with the Sustainable Development Goals (SDGs). Their application in the food and pharmaceutical industries can improve food safety and meet the demand for natural preservatives in consumer products.
Extracción, purificación y evaluación de inulina proveniente de la jícama (Smallanthus sonchifolius) y fruto de tuna (Opuntia ficus) en tres especies de microorganismos Lactobacillus acidophilus, Saccharomyces boulardii, y Bifidobacterium longum
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02)
Velastegui Morales, José Hernán
;
Garcés Moncayo, María Daniela
Currently, food industrialization is more refined, generating products with low nutritional value. Causing the immune system to weaken and various gastrointestinal pathologies to appear. Therefore, it is recommended to include soluble fibers such as inulin in the diet. Jicama is made up of 14 percent carbohydrates and about 40 to 70 percent FOS. While prickly pear has 10 to 15 percent carbohydrates, among which inulin stands out. This study focused on obtaining inulin from jicama root and prickly pear fruit, in order to find new sources. Two extraction methods were applied, solid-liquid extraction which is based on the crushing of the raw material, followed by the addition of buffer at elevated temperatures of 80 degrees Celsius and ultrasound extraction which consisted of the application of sound waves of high frequency at a temperature of 60 degrees Celsius. The influence of inulin from prickly pear and jicama on the growth rate and generation time of the probiotic microorganisms Lactobacillus acidophilus, Saccharomyces boulardii, and Bifidobacterium longum was evaluated. Lactobacillus acidophilus was the one that had a shorter generation time of 6.80 minutes with inulin from jicama with the ultrasound extraction method. It was determined that the best treatment is jicama with the ultrasound extraction method due to its operating factors.
Fermentación sólida en la industria alimentaria
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03)
Herrera Beltrán, Gabriela Marilu
;
Salazar Garcés, Diego Manolo
Today, one of the objectives of the food industry is to offer the consumer new products that complement the daily diet, to create new production lines through the use of products and by-products from the agricultural, forestry and food processing sectors. These raw materials could be used as a means of transformation to obtain microorganisms and enzymes of interest in the food industry, improve the physical-chemical and sensory properties of food and possible new applications, in this sense, the implementation of innovative technologies such as Fermentation In Solid State (FES) they appear as an alternative. This technology, which consists of the growth of microorganisms on solid or semi-solid supports in the absence of free water, is considered a viable alternative due to its low production cost and higher productivity. In general, according to the studies that have been carried out, agroindustrial residues such as wheat bran, corn straw, rice husk, sugarcane bagasse, among others, have shown great acceptance for new research in the food industry especially with the use of Aspergillus niger, Aspergillus spp, Aspergillus oryzae and Rhizopus oligosporus, which are some of the microorganisms that have best adapted to the growth conditions offered by this type of substrate in relation to the solid state fermentation process. Solid fermentation seeks, through agro-industrial waste, to increase the protein content of food and at the same time reduce environmental pollution.
Utilización de enzimas amilasas (Fungamyl) en la fermentación ácido-láctica de una colada de morocho (Zea mays, variedad Morochon) con microorganismos probióticos (Cultivo lácteo SLB 953: Lactobacillus bulgaricus, Streptococcus thermophillus) y (Lactobacillus casei)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014)
Ojeda Sánchez, Darío Israel
;
Navas Miño, Gladys Cecilia

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