Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Evaluación de la actividad antioxidante de los concentrados proteicos de la pepa de zambo (Cucurbita ficifolia B.) tras la simulación de la digestión gastroduodenal in vitro
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Espín Falconí, María Valeria
;
Vilcacundo Chamorro, Rubén Darío
Plant proteins represent a significant source of nutrition in the human diet, especially when obtained from residues, such as the seeds of Cucurbita ficifolia B. (zambo). These seeds, which are not only abundant and accessible but also affordable, still lack extensive research on their bioactive properties. This lack of scientific studies on the potential of the zambo seed motivates the implementation of this project, which responds to the growing global need to ensure food security and sovereignty. In this sense, the main objective of this study was to evaluate the antioxidant activity of the protein concentrates previously extracted from the club seed, which were preserved at minus 80 degrees Celsius. Subsequently, an in vitro gastroduodenal simulation was carried out at three different pH values (1.2, 3.2 and 3.5), in order to study the effect of these conditions on the release of peptides with antioxidant capacity. Furthermore, the degree of hydrolysis of the gastric and intestinal digests of the concentrates was qualitatively evaluated by SDS-PAGE electrophoresis, with complete hydrolysis observed at the end of the duodenal simulation. The measurement of antioxidant activity, using the ABTS method, showed that the treatment at pH 3.2 presented the highest antioxidant activity, reaching a value of 275.57 plus-minus 2.26 micro mole of Trolox per gram, which significantly exceeds the antioxidant activity. of commonly consumed fruits, such as tree tomatoes and pears.
Estudio de la digestibilidad in vitro del aislado proteico de pan liofilizado tipo tapado elaborado con masa madre de distintos tiempos de fermentación
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Chicaiza Pastuña, Mauricio Nicolás
;
Paredes Escobar, Mayra Liliana
Bread, an ancestral and globally consumed food, has evolved with industrialization, replacing natural yeasts with industrial yeasts and chemical agents. This change has renewed interest in natural fermentation, sought by consumers informed about nutritional quality and its impact on health. Sourdough, an ancient fermentation technique, improves the shelf life, nutritional value, and texture of wheat bread, thanks to cultures of lactic acid bacteria or yeasts. Protein isolates were obtained from freeze-dried tapado bread, made with sourdough of different fermentation times. Protein digestibility was evaluated in vitro through simulated gastric and intestinal digestion. Protein concentrates were determined by isoelectric precipitation and quantified using the Dumas method. Protein quality was assessed with SDS-PAGE electrophoresis and the amino acid profile was determined using high-performance liquid chromatography. The study investigates the in vitro digestibility of protein isolate from freeze-dried tapado bread, evaluating the effect of different sourdough fermentation times. A slight influence of pH on protein yield was observed, while fermentation time significantly affected the amount of protein extract obtained. SDS-PAGE electrophoresis revealed differences in protein profile and the amount of soluble proteins, with complete digestion of proteins occurring on the fifteenth day. High-performance liquid chromatography revealed a significant reduction in amino acids such as glutamic acid, glutenin, among others, and an increase in amino acids such as proline and alanine.
Identificación de proteínas en concentrados de las semillas de sambo (Cucurbita ficifolia B.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Núñez Pérez, Emily Andrea
;
Vilcacundo Chamorro, Rubén Darío
The consumption of vegetable protein has gained importance within the food industry, due to the global shortage of animal protein and the growing demand for healthier foods. Also, population growth puts food security at risk, so new alternatives based on vegetable proteins such as sambo seeds (Cucurbita ficifolia B.) are being chosen. This research focused on determining the yield, quantity, and identification of proteins in sambo (Cucurbita ficifolia B.) seed concentrates. The concentrates were obtained by alkaline extraction-isoelectric precipitation at different solubilization pHs with two levels: pH 8.0 and pH 12.0 and precipitation pHs with four levels: 2.0, 3.0, 4.0 and 5.0. Statistical analysis showed that the highest yield was at pH 12.0, solubilization, and precipitation at pH 2.0, with a value of 21.48 percent. Protein quantification was carried out using the Dumas method, obtaining the highest protein concentration at pH 12.0 solubilization and pH 5.0 precipitation with a value of 81.87 percent. For protein analysis, polyacrylamide gel electrophoresis (SDS-PAGE) was used, which revealed the presence of five types of proteins with molecular weights between 4 and 50 kDa.
Digestibilidad gastrointestinal in vitro y actividad antioxidante de la proteína aislada de una mezcla de harinas precocidas de quinua (Chenopodium quinoa Willd) y amaranto (Amaranthus caudatus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Paredes Pérez, Adriana Maritza
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Paredes Escobar, Mayra Liliana
Quinoa (Chenopodium quinoa Willd) and amaranth (Amaranthus caudatus) are pseudocereals rich in protein and contain all the essential amino acids, considered complete proteins. In Ecuador, the consumption of precooked flours has increased because they offer a quick and easy option for preparing various dishes. Food transformation processes can affect the initial nutritional characteristics of the raw material. In the present investigation, three mixtures of defatted precooked flour and mixtures of defatted raw flour were used as controls. The mixtures were made with a quinoa: amaranth ratio of 25:75, 50:50 and 75:25. The isolated protein was obtained by isoelectric precipitation at pH 8.0 for solubilization and pHs 4.0 and 5.0 for protein precipitation. Simulated digestibility was performed in gastric and duodenal phase, and SDS-PAGE electrophoresis was used for protein characterization and hydrolysis progress. On the other hand, the presence of antioxidant activity was evaluated by the TBARS method. Finally, we worked with the mixture of 25 percent quinoa flour and 75 percent amaranth flour and pH 4.0, due to its higher yield and protein quantification. In the protein concentrates, the presence of 7S and 11S globulins and 2S albumins was observed. After in vitro gastrointestinal digestibility, a higher duodenal digestibility of protein from precooked versus raw flours was observed. In addition, the analysis of antioxidant activity established a higher activity in precooked flours compared to raw flours.
Análisis de los concentrados proteicos de la Hormiga Santandereana (Atta laevigata)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Romero Ortiz, Edgar Gabriel
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Vilcacundo Chamorro, Rubén Darío
The present research work focused on obtaining protein concentrates from the flour of Santanderean Ants (Atta laevigata), in order to evaluate the yield and quantity and profile of proteins present in them. The concentrates were obtained by means of isoelectric precipitation at pHs of solubilization of 10.0 and 12.0 and of precipitation of 2.0, 3.0, 4.0 and 5.0; achieving the highest percentage of yield and protein content through protein solubilization at pH 12.0 and subsequent precipitation of these at pH 5.0, with values of 31.10 and 71.29 porcent respectively. Protein concentrates were characterized by SDS-PAGE electrophoresis under reducing (with β-ME) and non-reducing (without β-ME) conditions. The protein profile in both cases showed similar bands, evidencing the presence of fifteen types of proteins with molecular weights between 15.02 and 191.51 kDa.
Concentrados proteicos de Hormigas Santandereanas (Atta laevigata): Caracterización y evaluación de su capacidad antinflamatoria tras el proceso de digestión gastrointestinal in vitro
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Palma Egas, Ariel Abel
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Vilcacundo Chamorro, Rubén Darío
Entomophagy is an ancestral habit that is practiced in Ecuador, however, studies on this type of consumption are scarce or incomplete, in our country various types of insects are consumed, among the most prominent the chontacuro (Rhynchophorus palmarum) and the ant (Atta laevigata), this activity is mostly carried out by indigenous communities, since they associate these insects to great protein contributions. Thus, in this research work, several analyses were carried out to determine if the Santandereana ant (Atta laevigata) flour contributes to food security and food sovereignty. The proximal analysis of the flour shows that it is a food with a high amount of protein, the protein concentrate was obtained through the combination of solubilization and precipitation pHs of 12 and 4, respectively. From ant proteins, simulated gastrointestinal digestion favors the release of peptides with anti-inflammatory activity, while during duodenal digestion such activity is completely lost. In addition, a protein characterization was performed by SDS-PAGE electrophoresis, the ant meal and its protein concentrate presented 15 types of proteins with molecular weights between 11.97 and 191.06 kDa; as for the gastric digest, 8 proteins of 35.26 - 191.06 kDa were evidenced, which resisted the action of pepsin; finally, the intestinal digest did not present any proteins. As for the anti-inflammatory capacity, the peptides released during gastric digestion are the main responsible with a protection of 85.64 percent.
Concentrados proteicos de Hormigas Santandereanas (Atta laevigata): Caracterización y evaluación de su capacidad antinflamatoria tras el proceso de digestión gastrointestinal in vitro
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Quilambaqui Romero, Emely Mishel
;
Vilcacundo Chamorro, Rubén Darío
Entomophagy is an ancestral habit that is practiced in Ecuador, however, studies on this type of consumption are scarce or incomplete, in our country various types of insects are consumed, among the most prominent the chontacuro (Rhynchophorus palmarum) and the ant (Atta laevigata), this activity is mostly carried out by indigenous communities, since they associate these insects to great protein contributions. Thus, in this research work, several analyses were carried out to determine if the Santandereana ant (Atta laevigata) flour contributes to food security and food sovereignty. The proximal analysis of the flour shows that it is a food with a high amount of protein, the protein concentrate was obtained through the combination of solubilization and precipitation pHs of 12 and 4, respectively. From ant proteins, simulated gastrointestinal digestion favors the release of peptides with anti-inflammatory activity, while during duodenal digestion such activity is completely lost. In addition, a protein characterization was performed by SDS-PAGE electrophoresis, the ant meal and its protein concentrate presented 15 types of proteins with molecular weights between 11.97 and 191.06 kDa; as for the gastric digest, 8 proteins of 35.26 - 191.06 kDa were evidenced, which resisted the action of pepsin; finally, the intestinal digest did not present any proteins. As for the anti-inflammatory capacity, the peptides released during gastric digestion are the main responsible with a protection of 85.64 percent.
Elaboración y caracterización físico-química y microbiológica de un concentrado proteico de suero láctico en polvo mediante termocoagulación ácida y deshidratación en la Asociación de Productores y Comercializadores de Leche de Quero (APROLEQ)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03)
Salazar Balseca, Hector Andrés
;
Guanoquiza Rivera, Manuel Israel
The following work was carried out with the objective of elaborating and characterizing a protein concentrate of whey powder obtained by acid thermocoagulation and dehydration from lactic whey from the process of making fresh cheese, and characterizing it physically-chemically and microbiologically. The thermocoagulation consists in giving a heat treatment to the whey acidifying it to obtain different soluble proteins of the whey, said protein concentrate was characterized by the regulations established for whey powder, same in which the requirements of the INEN were met: lactose (32.19 per cent), protein (25.27 per cent), fat (0.38 per cent), moisture (1.67 per cent), ash (2.97 per cent) and acidity (0.77 per cent), with the exception of this last physical analysis-chemical, which did not meet the limits set for titratable acidity, With regard to microbiological analyses, it was possible to determine that there is no microbial load in the protein concentrate since it was based on the standard established by INEN-2585 with the following values: mesophilic aerobic with a value of less than 10 CFU per gram, moulds and yeasts less than 10 CFU per gram; enterobacteraceae absence UP per gram, staphylococcus less than 10 coag.pos. per gram. It is concluded that the addition of whey protein concentrate powder as an ingredient in the manufacture and enrichment of food is possible.
Evaluación de la digestibilidad gastrointestinal in vitro, actividades antiinflamatoria y antioxidante en concentrados e hidrolizados proteicos extraídos de harina de gandul (Cajanus cajan)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2019-01)
López Yagual, Katherine Narcisa
;
Carpio, Cecilia Mercedes
The objective of this research was to evaluate the of in vitro gastrointestinal digestibility, anti-inflammatory and antioxidant activities in protein concentrates and hydrolyzates extracted from pigeon pea (Cajanus cajan) meal produced in Ecuador. Experimental work was done with green and mature pigeon pea meal. The protein concentrates were obtained by isoelectric precipitation at different pH values (6.0, 5.0, 4.0, 3.0) after protein solubilization at pH 8.0. In green pigeon pea the highest percentage of isoelectric precipitation (0.62 percent) was obtained at pH 3.0 while it was produced at pH 4.0 in mature pigeon pea (11.35 percent). Protein characterization was carried out using the SDS-PAGE electrophoresis technique, 7S and 11S globulins were identified in these concentrates. At the end of in vitro gastrointestinal digestion, it was observed that the protein fractions of both green pigeon pea and mature pigeon pea show resistance to enzymatic action. Finally, the anti-inflammatory and antioxidant activities in the concentrate and hydrolyzates of mature pigeon pea were determined, it was found greater activities in the protein hydrolyzate with 66.0 percent and 57.47 percent values, respectively.
Determinación de la actividad antinflamatoria y antimicrobiana en concentrados e hidrolizados proteicos de quinua (Chenopodium quinoa Willd) variedad Tunkahuan y fréjol rojo moteado (Phaseolus vulgaris L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-12)
Morales Manzano, Angel Leonel
;
Baquero Icaza, Paulo Santiago
This research is focused on promoting the management, innovation, development and sustainability of quinoa food products (Chenopodium quinoa Willd.) variety Tunkahuan and red mottled beans (Phaseolus vulgaris L.), through determination of biological activities in protein concentrates and hydrolysates. The proteins present in the matrices were concentrated by isoelectric precipitation, a portion of these were hydrolyzed through a process of gastrointestinal digestion in vitro. The amount of protein was estimated using the Biuret and elementary methods. They were characterized by SDS-PAGE electrophoresis with and without 2-mercaptoethanol. The anti-inflammatory activity was evaluated in both cases using the protein denaturation method (egg albumin), reporting positive results for both concentrates and hydrolyses. In the same way, the antimicrobial activity was determined challenging both fractions against common pathogens transmitted by food through the method of well diffusion in agar, no activity was obtained in the concentrates, however, the hydrolysates of the two matrices inhibited the growth of E. coli, P. aeruginosas and B. cereus, while strains of S. aureus and L. monocytogenes were not inhibited. Finally, the antioxidant activity in quinoa was determined through the method of thiobarbituric acid reactive substances (TBARS), obtaining positive results only in the hydrolyzed fraction. Due to the biological activities obtained, a new line of research is opened based on the incorporation of concentrate or hydrolysate of beans/quinoa in a processed food in order to improve its nutritional and functional value.

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