Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Desarrollo de un inóculo microbiano optimizado a partir de cepas nativas de levaduras para la fermentación del cacao Theobroma cacao L
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Hernández Hernández Mauro Saúl
;
Moreno Miranda Carlos Santiago
The fermentation of cocoa represents a critical stage for the development of its sensory characteristics, directly associated with the commercial value and quality of the final product. In Ecuador, the world’s fourth-largest cocoa producer, this process continues to be carried out empirically, generating variability in aromatic profiles and affecting the economic stability of small farmers. Faced with this issue, there is a need to optimize fermentation through the use of native yeast strains, allowing for control and standardization of the process, improving the sensory quality of the beans, and ensuring their competitiveness in specialized markets. The methodology consisted of isolating fermentative yeasts native to CCN51 cocoa crops, collected during the alcoholic phase of fermentation. Microbiological plating was performed on PDA medium, followed by macroscopic, microscopic, and biochemical identifications (API 20C AUX V5.0), selecting Kloeckera apis as the strain of interest. Subsequently, its fermentative potential was determined through growth curves and biomass quantification via optical density (OD), as well as the consumption of reducing sugars by spectrophotometry. Finally, an optimized inoculum was applied in controlled fermentations, evaluating physicochemical parameters (pH, °Brix, and temperature) and sensory attributes through comparative tastings. The study concluded that the optimized microbial inoculum, based on Kloeckera apis, reduced fermentation time and improved the sensory profile of the cocoa, highlighting a decrease in astringency and a greater aromatic intensity. These results demonstrate the potential of using native yeasts as a biotechnological tool to standardize and improve the quality of cocoa fermentation in Ecuador.
Análisis proteómico in silico en la ruta de flavonoides del cacao ecuatoriano (Theobroma Cacao)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Chamorro Sevilla Patricio Javier
;
Galarza Galarza Cristian Fernando
This study presents an in silico proteomic analysis of the flavonoid biosynthesis pathway in Theobroma cacao, focusing on the key enzymes involved in this process. Flavonoids are bioactive compounds in cacao that offer various health benefits, such as antioxidant, anti-inflammatory, and cardioprotective properties. The objective of this research is to understand the genetic and functional roles of enzymes such as Chalcone Synthase (CHS), Trans-cinnamate-4-monooxygenase (C4H), and Chalcone Isomerase (CHI) in the flavonoid biosynthetic pathway. Using bioinformatics tools like KEGG, UniProt, and STRING, enzyme sequences were identified, aligned, and analyzed for homology and protein-protein interactions. The research also utilized molecular modeling tools like AlphaFold to predict the 3D structures of these enzymes and AutoDock for docking simulations, aiming to identify potential enzyme-ligand interactions that could enhance flavonoid production. The study found that CHS, C4H, and CHI play critical roles in the conversion of precursor molecules into flavonoids and contribute to the antioxidant properties of cacao. Additionally, protein transmembrane prediction revealed specific regions involved in enzyme localization within cellular membranes. These findings provide insights into the biosynthesis of flavonoids in cacao, offering potential biotechnological applications for improving the production of bioactive compounds in cacao plants. The research contributes to the broader goal of optimizing cacao cultivation for higher nutritional value and health benefits, with implications for both agricultural practices and the food industry.
Influencia de la fermentación anaerobia del cacao (Theobroma cacao) en la concentración de compuestos responsables del perfil organoléptico del chocolate
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Mero Farias, Jaritza Aracelly
;
Sánchez Garnica, Manoella Alejandra
Cocoa beans are the primary raw material for chocolate production. However, they must undergo biochemical changes to develop a sensory profile suitable for the industry. This transformation is achieved through fermentation, which consists of two stages: anaerobic and aerobic. During the second stage, undesirable microorganisms often proliferate; therefore, this study evaluated the impact of anaerobic fermentation on the concentration of compounds responsible for the organoleptic profile of chocolate using CCN-51 cocoa beans. Six treatments were conducted, combining fermentation durations of 15, 30, and 45 days with temperatures of 25 and 35 Celsius grades. Parameters such as pH, acidity, and microbial activity were analyzed to characterize the biochemical transformation of the beans. The beans were subsequently processed into cocoa paste and chocolate to assess the concentration of phenols and alkaloids (theobromine and caffeine) via spectrophotometry. Results revealed a progressive decrease in these compounds, with caffeine being the most stable. Sensory analysis indicated that a 30-day fermentation at 35 Celsius grades was optimal for balancing the preservation of bioactive compounds and achieving an ideal sensory profile. Chocolate produced under these conditions demonstrated the best organoleptic characteristics and the highest sensory acceptance. These findings highlight the importance of optimizing fermentation conditions to enhance both the functional and sensory quality of chocolate.
Influencia de la fermentación anaerobia del cacao (Theobroma cacao) en la concentración de compuestos responsables del perfil organoléptico del chocolate
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Aguirre Escobar, Pamela Cristina
;
Sánchez Garnica, Manoella Alejandra
Cocoa beans are the primary raw material for chocolate production. However, they must undergo biochemical changes to develop a sensory profile suitable for the industry. This transformation is achieved through fermentation, which consists of two stages: anaerobic and aerobic. During the second stage, undesirable microorganisms often proliferate; therefore, this study evaluated the impact of anaerobic fermentation on the concentration of compounds responsible for the organoleptic profile of chocolate using CCN-51 cocoa beans. Six treatments were conducted, combining fermentation durations of 15, 30, and 45 days with temperatures of 25 and 35 Celsius grades. Parameters such as pH, acidity, and microbial activity were analyzed to characterize the biochemical transformation of the beans. The beans were subsequently processed into cocoa paste and chocolate to assess the concentration of phenols and alkaloids (theobromine and caffeine) via spectrophotometry. Results revealed a progressive decrease in these compounds, with caffeine being the most stable. Sensory analysis indicated that a 30-day fermentation at 35 Celsius grades was optimal for balancing the preservation of bioactive compounds and achieving an ideal sensory profile. Chocolate produced under these conditions demonstrated the best organoleptic characteristics and the highest sensory acceptance. These findings highlight the importance of optimizing fermentation conditions to enhance both the functional and sensory quality of chocolate.
Determinación de metales pesados en suelos de cultivo y en granos de plantaciones de cacao (Theobroma cacao L.) pertenecientes a la zona litoral central del Ecuador
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Albán Ávila, Ostz Garry
;
Peñafiel Ayala, Rodny David
Heavy metals such as cadmium (Cd), lead (Pb), nickel (Ni), and arsenic (As) are dangerous to the environment and human health. Recent research has concluded that they are related to health risks caused by the ingestion of contaminated food. This study uses a general approach to determine the concentrations of Cd, Pb, Ni, and As in the cultivated soil and in cocoa beans, which grow in a cocoa plantation in Montalvo - Los Ríos. The main purpose of this study is to determine if the concentrations of heavy metal exceed the maximum permissible limits (MPL) established by environmental standards and international legislation for cocoa and its derivatives. As a result, As and Cd present in the cultivated soil exceeded the MPL of 19 and 0.5 milligrams per kilogram respectively, with mean concentrations of 13.80 milligrams per kilogram of As and 0.69 milligrams per kilogram of Cd. As, Ni and Cd present in cocoa beans exceeded the MPL of 0.5, 1 and 0.1 to 0.8 milligrams per kilogram respectively, with mean concentrations of 3.67 milligrams per kilogram of As, 3.21 milligrams per kilogram of Ni and 1.48 milligrams per kilogram of Cd. Overall, it is necessary to develop successful remediation techniques in the cultivated soil, meanwhile, in cocoa beans, these metals should be considered by public health authorities in the intake of products derived from cocoa.
Elaboración de un néctar a base del mucílago de cacao (Theobroma Cacao)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03)
Escobar Auqui, Cinthya Carolina
;
Pérez Salinas, Ruth Narcisa
Cocoa mucilage (Theobroma Cacao) is a surplus of cocoa production, which is usually discarded without considering its potential in the food industry and damage to the ecosystem. The purpose of this work is to present an alternative for the use of the mucilage of fine aroma cocoa by the elaboration of a nectar. A factorial design of a factor was used, generating 18 treatments, 9 from the mucilage of the coast and 9 from the East. The physico-chemical analyses were performed, the results of which had the parameters established in INEN 2337, with a slight difference between provinces in Brix degrees and viscosity, ANOVA was performed that reported significant differences in some sensory attributes analyzed, establishing treatment 5 as the best (30 percent of mucilage of Guayas and monk fruit as a sweetener). From the best treatment, proximal analyses were determined with values of: ash 0.163 percent, humidity 94 percent, protein 0.275 percent, fat 0.738 percent, acidity 0.471 percent and total sugars 4.82 milligrams over 100 grams. For microorganisms, the values were: moulds less than 10 units of mould on millilitre, yeasts less than 10 units of yeast on millilitre, total coliforms less than 2 colony-forming units on milliliter and E. coli less than 2 colony-forming units on milliliter. Finally, a useful life time analysis was performed at 20 days and the nectar was in optimal conditions of consumption.
Caracterización de los residuos de cacao generados con potencial valor, para su uso en la industria alimentaria, en el cantón Santo Domingo, provincia de Santo Domingo de los Tsáchilas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03)
Torres Castro, Johanna Pamela
;
Pérez Salinas, Ruth Narcisa
Cocoa is a natural resource with a high demand worldwide, which in turn has generated a high production of agroindustrial waste, only in the year 2022, more than 5,226 metric tons of cocoa were processed globally for consumption. The general objective of this research was to characterize the cocoa residues generated with potential value for use in the food industry through the use of biotechnological tools. The importance and timeliness of the study was based on the use of the residues generated when processing cocoa, as well as the results of the bromatological analysis and the common use that people give to these residues. The methodology was of a qualitative-quantitative approach and descriptive, using as data a survey applied to a stratified sample of 274 people in the industry, as well as a documentary review and the analysis of the bromatological composition of cocoa waste. Under the research line of agri-food production and environment. It was concluded that the husk is a potential antioxidant due to its high content of polyphenols, which, together with the husk, are an important source of fiber, and the mucilage of sugars; the residues are also used as fertilizers for the field and converted into flour for animal feed. Biotechnology also offers alternatives such as solid and surface fermentation where residues can be used as substrates for microorganisms in the production of biocomposites and edible fungi.
Diseño de un proceso de elaboración de una cerveza artesanal empleando cebada (Hordeum vulgare) y almidón de yuca (Manihot esculenta Crantz) con aroma a chocolate en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
Ruiz Morquecho, Katherine Alejandra
;
Sosa Cárdenas, Julio César
The present work has the purpose of providing a Design of a process of making a craft beer using barley (Hordeum vulgare) and cassava starch (Manihot esculenta Crantz) with chocolate aroma in the city of Ambato. The development of brewing was carried out based on the current regulations NTE INEN 2322:2002, which indicates necessary parameters that the finished product must present, where different treatments were elaborated in relation to barley/cassava and percentage of cocoa, being the most accepted by the tasters the treatment with 85 percent barley (Hordeum vulgare), 15 percent cassava starch (Manihot esculenta Crantz) and 5 percent cocoa; through surveys to different tasters, the flavor was evaluated, astringency was perceived by the volatile components and the presence of cocoa aroma was noted with 5 percent when added to the cooking of the second fermentation, because when adding at the beginning the flavor of the cocoa disappeared in the vaporization, in the same way with 1 percent the cocoa characteristic of craft beer was not perceived. Finally, the craft beer most accepted by the panelists was the combination C1Y1O2 corresponding to 85 percent barley, 15 percent cassava starch and 5 percent cocoa, due to the intensity of the aroma, obtaining a golden color tone and turbidity. Acceptable to the consumer with a characteristic flavor of beer.
Elaboración de cerveza en base de harina de residuos agroindustriales de cacao
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-01)
Torres Guncay, Franco Michael
;
Terán Mera, David Andrés
In brewing beer, can be used different raw materials that have carbohydrates in their structure, barley is the main one but flours from other vegetables such as cocoa can also be used, these mixtures allow adding new organoleptic characteristics and reducing the cost of production of the beers. In this work a beer based on barley and cocoa residues flour (1 to 3) was obtained through the protocol for the elaboration of craft beer, in addition, the ability to degrade carbohydrates and obtain fermentable sugars from P. barcinonensis and enzymes, to incorporate it into the process. After obtaining the product, an analysis of pH, density, acidity, alcoholic degree was carried out following the Ecuadorian standards for this type of alcoholic beverage, later a tasting was carried out to determine its characteristics of color, flavor, consistency foam, cocoa aroma, alcohol aroma, turbidity and other parameters and a survey to know the acceptance of the product. Finally, the calculation of the production and sale prices was established, which were established at 1.53 dollars and 2.50 dollars, respectively. The label, the technical sheet, the description, and the composition of the final product were made, which serves as a basis for positioning this product in the market, with this work it was observed that it is feasible to develop a beer with another raw material and obtain a product that complies with the regulations, that is profitable and highly acceptable by consumers.
Estudio del contenido de grasa, alcaloides y polifenoles totales en almendras de cacao nacional fino de aroma en zonas del litoral ecuatoriano para comparar su calidad y facilitar su comercialización
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2014)
Camino Castillo, Carlos Eduardo
;
Carpio, Cecilia Mercedes
La finalidad del presente estudio fue evaluar el contenido de los componentes químicos no volátiles (polifenoles, grasa y alcaloides) en almendras de cacao nacional recolectadas en las provincias de Guayas, Manabí y Los Ríos, las mismas que fueron fermentadas por cuatro días y secadas al sol. Las muestras de cacao fueron analizadas utilizando las metodologías vigentes en el Laboratorio de Servicio de Análisis e Investigación en Alimentos LSAIA del INIAP. Los resultados obtenidos mostraron que el contenido de polifenoles totales varió en un rango de 33.55 a 62.89 mg ácido gálico/g cacao desengrasado, los alcaloides presentaron contenidos que varían entre 1.52 a 2.29% para el caso de la teobromina y de 0.20 a 0.40% para la cafeína. El contenido de grasa promedio obtenido en las muestras analizadas fue del 45.2%. La relación teobromina/cafeína (T/C) permitió establecer al cacao nacional de estas provincias dentro de la clasificación de los cacaos Trinitarios con valores que varían entre 5.56 y 7.86; respaldando la calidad del cacao ecuatoriano como fino de aroma y su prestigio en la industria chocolatera. Los resultados de los análisis estadísticos al 95% de confianza demostraron que existe un efecto significativo del ambiente sobre el contenido de grasa y alcaloides, mientras que el contenido de polifenoles no presentó diferencia estadística en función del origen de las muestras de cacao utilizadas en este estudio.

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