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 actividad antifúngica de canela (cinnamomum verum) y clavo de olor (syzygium aromaticum) frente a cepas de Candida sp., Aspergillus sp. y Fusarium sp.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
Aviles Vega, Patricio Israel
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Garcés Moncayo, María Daniela
This research highlights the importance of using natural alternatives, such as cinnamon (Cinnamomum verum) and clove (Syzygium aromaticum) extracts, for the control of pathogenic and filamentous fungi due to their well-recognized antifungal potential. These extracts contain bioactive compounds, such as cinnamaldehyde and eugenol, which affect the integrity of fungal cell membranes and walls, disrupting essential processes for their growth and survival, making them sustainable options compared to synthetic antifungals. To evaluate their effectiveness, extracts were obtained using Soxhlet and hydroalcoholic methods, ensuring adequate yield and preservation of active metabolites. Subsequently, antifungal activity was assessed using 96-well microplates, where the inhibition of Candida albicans, Fusarium sp., and Aspergillus sp. growth was observed at different concentrations, allowing for the precise determination of both the Minimum Inhibitory Concentration (MIC) and the Minimum Fungicidal Concentration (MFC). The results demonstrated that the concentrated extracts significantly inhibited the growth of the evaluated fungi, with variations depending on the species and the extraction method used, evidencing that both chemical composition and extraction technique directly influence antifungal activity.
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.
Elaboración de un ingrediente funcional con capacidad antioxidante a partir de la frutilla (Fragaria x ananassa.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Barros Rivera, Brisa Isabel
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Vargas López, José Homero
The lack of knowledge regarding the creation of functional products from wild fruits is a significant obstacle, as is the underutilization of their bioactive compounds and antioxidant properties, such as polyphenols and anthocyanins. In this context, the present research focuses on valorizing this fruit as a natural and healthy alternative in the food industry to the use of artificial additives, and on establishing reliable technical parameters such as solvent concentrations and extraction times. To utilize these bioactive compounds, two fundamental parameters were considered: the extraction time (30, 60, and 90 minutes) and the ethanol concentration (25, 50, and 75 percent volume-volume), obtaining standard values at 60 minutes and a solvent at a percentage of 75. Next, the extract was subjected to a microencapsulation process by spray drying, using an encapsulating agent such as maltodextrin, the stabilization process at an inlet temperature of 150 and an outlet temperature of 80 degrees Celsius, obtaining adequate formation of microparticles and retention of the bioactive compounds. However, the results observed in the encapsulation performance, obtaining an efficiency of 88.73 percent using the DPPH assay, determined an inhibition capacity of 49.17 percent for the concentrate and 713.59 percent for the microencapsulated product, achieving antioxidant capacity after spray drying. This concludes that the use of atomization technologies aids in the formulation of functional products.
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.
Evaluación de la actividad antioxidante de extractos de Yuwi (Gurania lobata) microencapsulados mediante secado por aspersión
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01)
Peñafiel Castillo, Darwin Joel
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López Hernández, Orestes Darío
The evaluation of bioactive compounds in underutilized species such as Gurania lobata (Yuwi) is essential to address critical problems such as non-communicable diseases, given its similarity to other cucurbits rich in carotenoids and fatty acids. This study focused on the evaluation of antioxidant capacity in extracts and microencapsulated samples with the purpose of improving the stability of bioactive compounds. Two factorial designs were used to evaluate extraction parameters, considering the material-to-solvent volume ratio and extraction time as independent factors. The optimal conditions for carotenoid extraction were the ratio of 1 gram per 15 microliters of ethanol for 90 minutes, while for fatty acids the optimal conditions were 1 gram per 20 microliters for 60 minutes. The carotenoid content was 18.01 mg per liter, while the total solids for fatty acids corresponded to 2.63 percent. Microencapsulation was carried out using maltodextrin and gum arabic in a proportion of 35 percent each, which showed a microencapsulation efficiency of 93.02 percent for carotenoids, confirmed by Fourier-transform infrared spectroscopy. The antioxidant activity of the microencapsulated carotenoids and fatty acids, evaluated by the DPPH method, presented inhibition values of 89 more less 0.003 percent and 77 more less 0.09 percent, respectively. The results obtained from the Yuwi (Gurania spinulosa) extracts demonstrate the potential of this plant due to its biological activities and its possible application in different industries.
Formulación de un champú a partir de los compuestos bioactivos obtenidos del extracto de Cabuya (Agave americana)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01)
Molina Taipicaña, Andy Ismael
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Fernández Rivero, Danae
The present research was carried out with the purpose of harnessing the biotechnological potential of Agave americana as a source of bioactive compounds applicable in the cosmetic industry, specifically in the formulation of shampoo. The importance of this study lies in the growing demand for natural and functional products that can replace synthetic ingredients, as well as the need to explore local plant resources capable of providing antioxidant properties for hair care. To obtain the bioactive extract, solid–liquid ultrasonic extraction was used, with 70 percent ethanol and methanol as solvents. An experimental design was applied to optimize the extraction conditions and maximize the polyphenol content. It was found that using 70 percent ethanol and a 60-minute extraction time yielded an extract with a higher content of polyphenolic compounds (1.08 percent) and antioxidant capacity determined by the DPPH method. The plant extract was characterized using FTIR spectroscopy, identifying signals associated with polyphenols, flavonoids, and saponins. Subsequently, three shampoo formulations were prepared using the concentrated plant extract, and their physicochemical properties were evaluated, all of which met the acceptance criteria. The developed formulations showed antioxidant activity, with values ranging from 64 to 77 micromoles per liter of Trolox equivalents. The findings demonstrate that A. americana extract possesses significant potential as a protective agent against oxidative damage, establishing it as a viable natural alternative for cosmetic applications.
Evaluación de la capacidad antioxidante del extracto de chirimote (Disterigma empetrifolium) microencapsulado mediante secado por aspersión
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2026-01)
Izurieta Cata Christian Santiago
;
Vargas López José Homero
The cherimote Disterigma empetrifolium (Kunth) Drude, a species native to the Ecuadorian Andes, is an important source of bioactive compounds with antioxidant potential. Microencapsulation of its extracts is an effective strategy for protecting sensitive compounds, such as polyphenols and other antioxidants, from thermal and oxidative degradation processes, a fundamental aspect for their application in highly stable functional products. An ethnobotanical study was conducted in the Teligote community, demonstrating that the inhabitants maintain a clear understanding of the uses and benefits of the cherimote, supporting its sustainable use. Different extraction conditions for phenolic compounds were evaluated, and the optimal combination was determined to be a 30-minute extraction time and a 1:20 solid-to-liquid ratio. These parameters maximized antioxidant extraction, and a two-squared experimental design was used. The resulting extract was microencapsulated by spray drying, achieving efficient protection of the bioactive compounds and yielding a stable powder suitable for technological applications. Antioxidant activity was determined using the DPPH method. Results showed values of 362 plus or minus 13.25 micromole Trolox equivalents for the extract and 258.041 plus or minus 19.84 micromoles for the microencapsulated product, while the DPPH inhibition percentage reached 76.103 percent in the free extract and 28.080 percent in the microencapsulated formulation. These results demonstrate that microencapsulation helps preserve antioxidant capacity and facilitates its application in the food industry, thus enabling the formulation of various types of functional foods.
Optimización del proceso de extracción de compuestos polifenólicos microencapsulados procedentes del canayuyo (Sonchus oleraceus L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Ganchala Tigmasa Cindy Lisbeth
;
López Hernández Orestes Darío
The present study investigated the extraction, characterization, and microencapsulation of polyphenols derived from Sonchus oleraceus L., a traditionally consumed but underutilized edible plant. A factorial design was applied to evaluate the effects of solute/solvent ratio, extraction time, and ethanol concentration on the recovery of phenolic compounds. Optimal conditions (1 in15 ratio, 90 minutes, and 30 percent ethanol) yielded a high polyphenol content, confirming the relevance of solvent polarity and extraction kinetics. Following extraction, the liquid fraction was microencapsulated using spray-drying with maltodextrin as carrier agent. The resulting powder exhibited favorable physicochemical properties, including high solubility (95.84 percent) and low hygroscopicity (7.23 percent). Antioxidant activity was measured in both liquid and encapsulated extracts, showing acceptable retention after thermal processing. These findings support the feasibility of transforming S. oleraceus extracts into functional ingredients through microencapsulation, enabling their incorporation into food and nutraceutical formulations while preserving bioactivity and enhancing shelf-life.

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