Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Obtención de extractos a partir de harina de chonta (Bactris gasipaes) mediante propano-butano subcrítico y soxhlet. Articulado al Proyecto de Investigación aprobado mediante la resolución N° UTA-CONIN-2025-0146-R
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
Mena Guzmán, Francisco Javier
;
Galarza Galarza, Cristian Fernando
Peach palm (Bactris gasipaes) is a fruit of great nutritional importance due to its content of bioactive compounds, including carotenoids, fatty acids, and phenolic compounds, which are associated with antioxidant and anti-inflammatory properties. Currently, there is growing interest in the search for natural sources of functional compounds and in the development of sustainable extraction technologies that enable the utilization of plant resources with potential applications in the food and pharmaceutical industries. The aim of this study was to obtain extracts derived from peach palm flour using Soxhlet and subcritical propane–butane extraction methods, compare their chemical profiles, and evaluate their antioxidant and anti-inflammatory capacities. Extraction yield was determined gravimetrically, the extracts were characterized by thin-layer chromatography (TLC), antioxidant activity was assessed using the DPPH assay, and anti-inflammatory activity was evaluated through the inhibition of albumin denaturation. The results showed that the Soxhlet method achieved a higher extraction yield than the subcritical propane–butane method, as well as differences in the chemical profiles of the extracts obtained. On the other hand, subcritical propane–butane extraction exhibited the highest antioxidant capacity, reaching DPPH radical inhibition values of up to 77.20%, whereas extracts obtained by Soxhlet extraction showed the greatest anti-inflammatory activity, with protein denaturation inhibition values of up to 96.00%. It was concluded that peach palm flour represents a promising source of bioactive compounds and that both extraction methods constitute viable alternatives for obtaining value-added functional ingredients.
Evaluación de la capacidad antioxidante del extracto de la papa (Solanum tuberosum L) clon 12-4-35 microencapsulado mediante secado por aspersión y su potencial como ingrediente bioactivo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Molina Osorio, Diana Carolina
;
Vargas López, José Homero
The loss of biodiversity and the underutilization of native crops in favor of commercial potatoes are undervalued, despite the nutritional value of potatoes with purple or red flesh, thereby limiting the development of natural alternatives with antioxidant capacity. In this context, the potato (Solanum tuberosum L.) clone 12-4-35, characterized by its pigmented skin and flesh, represents a potential alternative due to its anthocyanin and polyphenol content. The purpose of this research was to evaluate the antioxidant capacity of the extract from potato clone 12-4-35. To achieve this, the extraction of bioactive compounds was optimized using a factorial design, evaluating different sample-to-solvent ratios and extraction times. The highest-yield conditions corresponded to a 1:20 ratio for 60 minutes, yielding an anthocyanin concentration of 90,16 milligram of cyanidin-3-glucoside per one hundred grams and a polyphenol concentration of 697,55 milligram of gallic acid equivalent per one hundred grams. Subsequently, the extract was microencapsulated via spray drying using maltodextrin as the microencapsulating agent, achieving a microencapsulation efficiency of 67,17 percent. Furthermore, Fourier-transform infrared spectroscopy (FTIR) analysis revealed characteristic bands associated with anthocyanin structures. Finally, the antioxidant capacity of the microencapsulated powder was determined using the DPPH technique, obtaining a value of 9,91 micromole of Trolox equivalent per gram. This research contributes scientific information to the field of microencapsulation of bioactive compounds, which are of great interest to the food industry.
Evaluación de la capacidad antioxidante del extracto de oca (Oxalis tuberosa Mol.) microencapsulado mediante secado por aspersión y su potencial como ingrediente funcional
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Criollo Muzo, Johanna Alexandra
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Vargas López, José Homero
Currently, there is a growing interest in the development of functional ingredients of natural origin due to the demand for foods with antioxidant properties and health benefits. However, the bioactive compounds present in plant-based raw materials are sensitive to environmental factors, which limits their application in the food industry. Therefore, in this study, the antioxidant capacity of microencapsulated oca (Oxalis Tuberosa Mol.) extract was evaluated using spray drying. A factorial design was employed, considering the solid-to-solvent ratio and extraction time as factors. The total polyphenol content was determined using the Folin-Ciocalteu method, and the antioxidant capacity was assessed using the DPPH assay. The results showed that the solid-to-solvent ratio was the factor with the greatest significant influence on polyphenol recovery. The optimal extraction conditions were obtained with a 1:25 ratio and a 45-minute extraction time using 50% ethanol as the hydroalcoholic solvent. Under these parameters, a total polyphenol content of 13,206 milligrams of gallic acid equivalents per gram of sample was achieved. The microencapsulation efficiency was 63.42 percent, while the spray-drying process yield reached 85.43 percent. Furthermore, the microencapsulated extract exhibited an antioxidant capacity of 10.90 micromoles of Trolox equivalents per gram of sample, demonstrating the technological viability of microencapsulation for its incorporation into food formulations with antioxidant properties.
Formulación de un gel tópico con extracto de flavonoides obtenidos de Artocarpus heterophyllus
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01)
Silva Espinosa, Andrés David
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Fernández, Rivero Danae
The lack of effective cosmetic products to eliminate free radicals generated by environmental pollutants, temperature changes, and ultraviolet radiation exposure presents an opportunity to utilize waste from plant species, such as Artocarpus heterophyllus, in the development of a topical gel based on flavonoid extracts. In this project, the extraction of the extract was optimized using a two-square factorial design with ultrasound, varying the sonication time and ethanol concentration. Under conditions of 70 percent ethanol for 30 minutes, a higher concentration of flavonoids was achieved, with a value of 1,178 milligrams of quercetin per gram of sample, resulting in an antioxidant activity of 39.62 percent in the DPPH assay, sufficient to consider this extract as a functional ingredient. From this extract, gels were formulated with concentrations of 0.3; 0.6 and 0.9 percent extract were used, and physicochemical tests were performed to evaluate viscosity, pH, and spreadability, to meet USP standards. The resulting gel showed a viscosity of 23,550 cP, a pH of 5.31, and a spreadability of 5.9 cm, values that are within the acceptable range for topical applications. The formulation with 0.9 percent extract was the only one capable of exhibiting antioxidant activity of 19.37 percent, while the lower concentrations showed no significant changes, indicating that an adequate amount of extract is necessary to obtain an appreciable antioxidant effect.
Obtención de una emulsión con capacidad antioxidante a partir de acetogeninas extraídas de la hoja de guanábana (Annona muricata L)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Vallejo Ruiz Leslie Mishell
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Fernández Rivero Danae
The lack of knowledge of the bioactive properties of agro-industrial waste represents a potential waste of valuable natural resources. In Ecuador, approximately 1.38 million tons of soursop are produced annually, equivalent to millions of kilograms of leaves, a by-product discarded during the fruit harvest. Faced with this challenge, new alternatives for utilizing the soursop leaf native to the Sierra region as a potential antioxidant have been explored. In this study, leaf extracts were obtained from a three-factor experimental design, where ethanol concentration, extraction time, and the mass-to-volume ratio of solvent were evaluated. The acetogenic content was determined by the colorimetric method using annonacin, and treatment with 70 percent ethanol for 30 minutes and a mass-to-volume solvent ratio of 1 in 10 was established as the extract with the highest acetogenic content of 70.903 milligrams equivalent per gram of dry weight. The antioxidant capacity of the best extract was evaluated using the DPPH assay, where 71.185 percent inhibition was obtained. A stable emulsion was created that preserves the extract's antioxidant capacity, demonstrating that this type of formulation can be useful and effective. This suggests that this agro-industrial residue could be valorized in the pharmaceutical and cosmetic industries, promoting the use of natural resources.
Evaluación del potencial antioxidante del extracto de tuna (Opuntia soederstromiana) microencapsulado mediante secado por aspersión y su uso en la formulación de yogur tipo Skyr
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Pilatuña Tupiza Orlando David
;
Vargas López José Homero
The food industry has experienced significant growth in the face of demand for products that promote consumer health. Despite this growth, innovations in the industry remain limited. This study will seek to incorporate bioactive ingredients derived from prickly pear (Opuntia soederstromiana) that can improve the nutritional value of dairy products such as yogurt and provide additional health benefits, such as strengthening the immune system, improving digestive health, and preventing metabolic diseases. The fruits were collected in the parish of Guayllabamba, Quito canton, their physicochemical properties were evaluated and with 96 percent ethanol, the extraction and microencapsulation of bioactive compounds were developed after a test with treatments at different concentrations and extraction time and it was decided that the optimal extraction treatment corresponds to the ratio of plant material per solvent 1:25 for 45 minutes. Polyphenols were evaluated by Folin-Cioacalteau and antioxidant activity by DPPH. The prickly pear (Opuntia soederstromiana) extract microencapsulated with maltodextrin (20:80) presented an efficiency of 85 percent, obtaining a trolox equivalent of 293.292 micromol per-100 g in the microencapsulated extract corresponding to a 52.34 percent DPPH radical inhibition. In addition, the skyr-type yogurt incorporated with the microencapsulated extract achieved an acceptability of 66.67 percent. From this research, the antioxidant source that promotes the development of healthier functional foods and adapts to current consumer trends is confirmed.
Evaluación del potencial antioxidante del extracto microencapsulado obtenido de los frutos de Myrcianthes hallii (o.berg) max vaugh mediante secado por aspersión y su formulación para una bebida natural
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Arriaga Zambrano Bryan Fernando
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Vargas López José Homero
Myrcianthes hallii (O.Berg) Max Vaugh, being an endemic plant of the Andes, with an antioxidant capacity represents an effective strategy to protect sensitive bioactive compounds, such as anthocyanins and polyphenols, against environmental factors and technological processes, being fundamental for the development of functional foods with high stability and added value. The extracts obtained from the fruits of Myrcianthes hallii, were microencapsulated by drying by spraying using maltodextrin as an encapsulating agent. A two squared factor design was applied to analyze the effect of solid, liquid ratio (1:20; 1:25) and extraction time (30, 45 minutes) on the retention of bioactive compounds. The extracts were characterized by FTIR spectroscopy, and their antioxidant capacity was determined by DPPH methods. The results showed how optimal conditions maximize the concentration of anthocyanins and polyphenols was a solid/liquid ratio of 1:25, extraction time 30 minutes. Based on these conditions it was obtained that the antioxidant capacity of the extract as microencapsulated in dilution factor 0.025, the percenta ge of DPPH Inhibition for the extract was 79.506 percent, microencapsulated 29.280 percent, in addition to the trolox was 372 plus minus 14.52 (micromole) for the extract and 265.186 plus minus 21.79 (micromole). In addition, showing significant interaction between both factors, highlighting that prolonged times can reduce the stability of antioxidant compounds. Microencapsulation allowed these compounds to be effectively preserved, this supports its application of the development of functional drinks with high antioxidant potential and rich in them, allowing the development of a natural drink, fortified with the bioactive compounds obtained.
Evaluación de la capacidad antioxidante y antiinflamatoria de polifenoles microencapsulados procedentes del ataco (Amarantus Quintesis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Gómez Villegas Lady Mireya
;
Pérez Aldás Lander Vinicio
The use of bioactive compounds derived from native plants has gained importance due to their potential in the formulation of functional and therapeutic products. In this research, Amaranthus quitensis was utilized as a natural source of polyphenols, compounds known for their antioxidant and anti-inflammatory properties. Incorporating these substances into stable formulations offers a sustainable and effective alternative to synthetic additives while promoting the valorization of underutilized Andean species. Leaves and flowers of the plant were dried, ground and subjected to solid-liquid extraction using hydroalcoholic solutions under different concentrations and extraction times. The extract with the highest phenolic content was concentrated and microencapsulated by spray drying, using maltodextrin and gum arabic as polymeric matrices. Encapsulation efficiency was evaluated quantitatively and through infrared spectroscopy. Antioxidant capacity was assessed using the DPPH method, and antiinflammatory activity was determined by protein denaturation inhibition assays. The extract showed a high concentration of phenolic compounds and an adequate encapsulation efficiency. The microencapsulated product preserved much of its antioxidant activity and displayed significant anti-inflammatory effects, confirming its viability as a functional ingredient. These findings support the biotechnological application of Amaranthus quitensis in the development of innovative products and promote the rational use of native plant resources.
Evaluación de la capacidad antioxidante y estabilidad de un extracto obtenido a partir de residuos de hojas de la cosecha del maíz (Zea mays)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Puruncajas Paucar, Angel Santiago
;
Fernández Rivero, Danae
Maize (Zea mays) is a major crop in Ecuador, generating high volumes of underutilized agricultural waste which, if poorly managed, could pollute the environment or have non-economic value. Maize leaves, rich in biomolecules such as chlorophyll and flavonoids, hold potential for industrial applications in food and cosmetics. This research aims to evaluate the antioxidant capacity and stability of maize leaf extracts to promote their utilization. Two extracts were prepared using 96 percent ethanol and an acetone-ethanol mixture in a 3 to 1 ratio, which were analyzed through FTIR spectrophotometry. Their antioxidant capacity was studied using the DPPH assay. The extracts were stored at different temperatures for four weeks, and their FTIR spectra and antioxidant capacity were examined. The FTIR study indicates the presence of hydroxylated compounds in both extracts, acetone extract containing more diverse groups. The antioxidant capacity was 107.15 and 104.39 micromoles of Trolox per gram of maize leaves for ethanol and acetone-ethanol extracts, respectively. The stability study showed changes in the FTIR spectra of both extracts, with an increase in the presence of new functional groups. The acetone-ethanol extract exhibited greater stability in antioxidant capacity, whereas the ethanol extract showed a significant reduction. Refrigeration proved to be the best condition for preserving antioxidant activity in both extracts.
Evaluación in vitro de la capacidad antioxidante de los componentes bioactivos microencapsulados provenientes del hongo Hericium erinaceus
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Cajiao Valdivieso, Jannis Naomi
;
López Hernández, Orestes Darío
The mushroom Hericium erinaceus is a macromycete renowned for its bioactive properties, including antioxidant, immunomodulatory, and neuroprotective capacities, positioning it as a promising resource for improving human health. This study evaluated the optimal extraction conditions of its bioactive components and analyzed the antioxidant properties and microencapsulation efficiency of the extracted compounds. Using dried and ground samples of H. erinaceus, four extraction treatments were conducted, with treatment T2 (boiling water for 2 hours at a 1:20 ratio) yielding the best results. Spectrophotometric methods determined the concentrations of polyphenols (7.04 milligrams of gallic acid per gram of dry basis) and polysaccharides (20.76 milligrams of glucose per gram of dry basis), while antioxidant activity was assessed using the DPPH method, achieving a 70.77 percent inhibition and an antioxidant capacity of 3.23 micromoles of Trolox per gram of dry basis. Additionally, the microencapsulation of bioactive compounds was validated using FTIR spectroscopy, confirming the interaction between the active compounds and the polymeric matrix. The results demonstrate that H. erinaceus extracts rich in polyphenols and polysaccharides exhibit significant antioxidant activity, highlighting their potential as functional foods. This study expands the understanding of the mushroom's bioactive properties, confirming its viability as an alternative to enhance human health in Ecuador, particularly in addressing challenges related to malnutrition and oxidative stress.

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