Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2022 - 20253

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Tema: search.filters.subject.FLOR DE JAMAICA

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  • Miniatura
    Item type:Ítem,
    Elaboración de una infusión a partir de remolacha (Beta vulgaris L.), flor de jamaica (Hibiscus sabdariffa L.) y canela (Cinnamomum verum J. Presl)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Zapata Panchi Jennifer Lorena
    ;
    Ortiz Escobar Jacqueline de las Mercedes
    Currently, there is growing interest in developing functional beverages that, in addition to providing health benefits, have pleasant sensory characteristics. Beet is a vegetable with high nutritional value whose industrialization in the inter-Andean region is limited, while hibiscus flower and cinnamon are commonly used in infusions, which led to the development of an innovative product based on these three natural ingredients. Dehydrated raw materials were used, from which three different formulations were prepared, which were sensorially evaluated considering attributes such as color, odor, flavor and acceptability. The best combination contained 50 percent beet, 25 percent hibiscus flower and 25 percent cinnamon, achieving an acceptance rate of 73.02 percent. The analyses established in Ecuadorian technical standard NTE INEN 2392, corresponding to aromatic herbs, were applied to this formulation, including physicochemical, microbiological and nutritional tests. The infusion had an adequate moisture content, ash insoluble in hydrochloric acid, pH and titratable acidity expressed on a citric acid basis. Nutritional analysis showed a content of 10.35 milligrams of gallic acid equivalents per gram of polyphenols and 2.10 milligrams per 100 grams of betalains. Microbiological analyses confirmed the absence of Salmonella and permitted levels of Escherichia coli, Bacillus cereus, Clostridium perfringens, molds and yeasts. The final infusion presented good sensory and functional quality, constituting an alternative with commercial potential.
  • Miniatura
    Item type:Ítem,
    Evaluación de la vida útil de un extracto con polifenoles procedentes de la flor de Jamaica (Hibiscus sabdariffa L.) obtenido mediante extracción asistida por ultrasonido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
    Aldás Loma, Emily Vanessa
    ;
    Fernández Rivero, Danae
    The focus on the use of natural products has grown considerably in recent years due to their therapeutic benefits, including antioxidant and anti-inflammatory activity. Plant extracts represent an important source of bioactive compounds, such as polyphenols, which contribute directly to these properties. However, to ensure the efficacy and quality of these extracts, it is essential to determine their shelf life, since factors such as pH, humidity and storage temperature can influence the stability of these compounds. In this study, the Jamaican flower extract was obtained by ultrasound-assisted extraction and the concentration of polyphenols was determined by the Folin-Ciocalteu method, achieving a higher polyphenol content when using an ethanol concentration of 70 percent and with an extraction temperature of 50 degrees Celsius, reaching a value of 62,667 milligrams of gallic acid per gram of dry weight. Subsequently, its antioxidant capacity was evaluated through the DPPH assay, obtaining 90.886 percent inhibition, and with respect to Trolox equivalents, 221.234 micromoles per gram of dry weight were obtained. The antioxidant activity was analyzed by egg albumin denaturation assay, registering inhibition percentages between 38.642 and 62.585. Finally, the shelf life, stored in amber glass jars under refrigerated conditions, was determined to be about 32 days, fitting a first-order kinetic model with a rate constant of 0.0032 per day.
  • Miniatura
    Item type:Ítem,
    Extracción, microencapsulación y evaluación de la capacidad antioxidante de las antocianinas presentes en las flores de Hibiscus sabdariffa cultivadas en el cantón Milagro, provincia del Guayas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-09)
    Núñez Cazares, Bryan Iván
    ;
    López Hernández, Orestes Darío
    Anthocyanins are water-soluble pigments used as colorants in the preparation of beverages, wines, and infusions. Due to their antioxidant properties, they are considered as chemoprotective agents and are used in disease treatment. The present research work consisted of the extraction, microencapsulation, and evaluation of the antioxidant capacity of anthocyanins present in Hibiscus sabdariffa or Jamaica Flower, a plant cultivated in Milagro city, in the coastal region of Ecuador. This plant is highly recognized for its medicinal properties since it contains multiple vitamins, minerals, and bioactive compounds important for health. For its extraction, a ratio of 1:25 plant material to volume of solvent was used, at a constant temperature of 85 degrees Celsius for 30 minutes. The extracted bioactive substance was concentrated and microencapsulated by means of the spray drying technique using a polymeric matrix (maltodextrin) where its microencapsulation efficiency was 88.02 percent. Infrared spectroscopy analysis demonstrated the effectiveness of maltodextrin as a polymer, generating microspheres that coated and protected anthocyanins. For the evaluation of antioxidant capacity, in vitro tests were carried out on the concentrate extract and the microencapsulated extract, using the DPPH technique, reaching a percentage of inhibition (73.22 and 40.98 percent) and obtaining values of 328.41 and 219.29 micromol (Trolox equivalent per gram of dry extract) respectively.