Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2024 - 20254

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Tema: search.filters.subject.CAMARÓN

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Mostrando 1 - 4 de 4
  • Miniatura
    Item type:Ítem,
    Evaluación de la actividad antioxidante, carotenoides totales, rendimiento global y perfil de extractos obtenidos a partir de cáscaras de camarón mediante propano subcrítico y Soxhlet
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
    Naranjo Carrillo Victor Mateo
    ;
    Cadena Carrera Santiago Esmiro
    Ecuador is one of the world's leading producers of shrimp (Litopenaeus vannamei), generating approximately 1.2 million tons annually, of which around 40 percent corresponds to by-products such as shells and heads. This study aimed to valorize these residues through the extraction of bioactive compounds, particularly astaxanthin, using two methods: Soxhlet extraction, considered a standard procedure for bioactive compound extraction, and subcritical propane extraction, an environmentally friendly alternative. Global yields were determined, antioxidant capacity was evaluated using the DPPH assay, total carotenoids were estimated by spectrophotometry, and qualitative composition was analyzed by thin-layer chromatography (TLC). The results showed that Soxhlet extraction yielded 2,55 percent, significantly higher than the 0,15 percent obtained with subcritical propane. Regarding total carotenoid concentration, Soxhlet produced 8,55 micrograms per milliliter, compared to 3,80 micrograms per milliliter for subcritical propane. However, the extracts obtained with subcritical propane exhibited greater antioxidant capacity, reaching 68,48 percent, compared to 51,85 percent for Soxhlet. Additionally, better migration patterns were observed in TLC for the subcritical propane extracts, suggesting higher purity, likely due to the solvent’s selectivity.
  • Miniatura
    Item type:Ítem,
    Modelación de cinéticas de congelamiento mediante enfriamiento por inmersión en diferentes soluciones para camarón, atún, uvilla, arándano, brócoli
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
    Jima Jiménez, Josselyn Karina
    ;
    Cadena Carrera, Santiago Esmiro
    The food industry faces the constant challenge of preserving the quality of perishable products. The study of freezing kinetics in foods such as shrimp, tuna, goldenberry, blueberry, and broccoli is essential for optimizing preservation processes and ensuring product quality. Freezing slows down chemical and enzymatic reactions, extending the shelf life of food while preserving its nutritional and sensory properties. The freezing rate is a key factor influencing the final product quality. Rapid cooling promotes the formation of smaller ice crystals, which reduces cellular and tissue damage, thereby maintaining texture and flavor. Techniques such as immersion in cryogenic solutions have proven to be efficient in achieving rapid and uniform freezing. Research on freezing kinetics is crucial for optimizing food preservation processes and ensuring the quality of products delivered to consumers. The immersion technique in cryogenic solutions stands out as an efficient alternative for freezing various foods while preserving their properties and extending their shelf life. However, further research is needed to adapt freezing techniques to the specific characteristics of each food product and to develop more precise mathematical models that allow for better prediction of food behavior during the freezing process.
  • 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,
    Elaboración de una apanadura a base de residuos de camarón (litopenaeus vannamei), y panko
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
    Hidalgo Mosquera, Annie Catherine
    ;
    Paredes Escobar, Mayra Liliana
    The inadequate management of waste has a significant environmental impact. The incorrect disposal of organic matter generates contamination, encourages the emission of gases, and generates unpleasant odors, as in the case of shrimp waste. The amount of bread waste represents a waste of valuable resources. It is essential to manage these wastes properly to mitigate their environmental impact and take advantage of their potential by reusing them or giving value to these materials. In the present study, a breading was developed using shrimp (Litopenaeus vannamei) and panko waste, for which the waste was selected through a visual evaluation of its odor, integrity and appearance characteristics. A convective drying, milling and sieving process was applied to obtain a homogeneous mixture that would allow adequate breading, which was adjusted according to sensory and technical-functional parameters such as oil absorption capacity and dough properties. In addition, the proximal composition of the most acceptable breading was determined. The results achieved demonstrate a crunchy texture and an enhancement of the flavor of the breaded food, characteristics that satisfy the consumer. The percentage yield obtained for shrimp shell flour was 29.0 percent and 68.9 percent for panko. The most acceptable formulation was the one obtained by treatment 3, which presented a low oil absorption index of 1.59, an intermediate texture between panko and breadcrumbs of 6386 gram-strength and a raw peak of 81 cP, which shows a viscosity like that of a gum. Regarding proximate composition and microbiological load, the product complied with INEN 2945 and NTE INEN 2532.