Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2015 - 201922020 - 20263

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Tema: search.filters.subject.GUAYUSA

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Mostrando 1 - 5 de 5
  • Miniatura
    Item type:Ítem,
    Evaluación de una cerveza tipo American Pale Ale con sustitución parcial de malta por amaranto negro (Amaranthus hybridus L.) aromatizada con hierbabuena (Mentha spicata) y guayusa (Ilex guayusa) como alternativa al lúpulo (Humulus lupulus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Morocho Carrera, Juan Sebastián
    ;
    Delgado Ramos, Andrea Verónica
    Despite the growing demand for beer in Ecuador, the domestic industry remains constrained by its dependence on imported inputs, such as malt and hops. Consequently, this research aimed to valorize local raw materials by utilizing Andean pseudocereals and native flavorings in the production of an American Pale Ale. Four treatments involving the partial substitution of barley malt were developed: T1 with 25 percent black amaranth malt flavored with spearmint, T2 with 25 percent black amaranth malt flavored with guayusa, T3 with 30 percent black amaranth malt flavored with spearmint, and T4 with 30 percent black amaranth malt flavored with guayusa. The methodology included monitoring pH, acidity, and soluble solids (°Brix) over 7 days, alongside hedonic, descriptive, and discriminative sensory evaluations. Results indicated significant differences among treatments; guayusa-flavored formulations were distinguished by superior consumer acceptance and a complex aromatic profile. Physicochemical analysis of the optimal treatments revealed that T2 contained 2.9 percent alcohol by volume, 0.25 percent acidity, and a pH of 4.46, while T4 reached 3.1 percent alcohol by volume, 0.35 percent acidity, and a pH of 4.32. In conclusion, incorporating black amaranth and local flavorings preserves the style's integrity, yielding a light, balanced beverage with a distinct regional identity.
  • Miniatura
    Item type:Ítem,
    Estudio de factibilidad para la creación de una microempresa para la elaboración de una bebida energizante con guayusa (Ilex guayusa) y pepino dulce (Solanum muricatum) en la Provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
    Cañar Guapisaca, Jennifer Alexandra
    ;
    García Pazmiño, María Eugenia
    In Ecuador, guayusa is a plant that has antioxidants and a large amount of amino acids, considering it a source of life. On the other hand, the sweet cucumber is rich in calcium and soluble fiber that helps the body as a moisturizer, since it is composed of antioxidants such as beta-carotene. The objective of this study was to determine the feasibility of creating a microenterprise to produce an energizing drink from guayusa (Ilex guayusa) and sweet cucumber (Solanum muricatum). The study used quantitative descriptive methodology (QDA) with the help of semi-trained panelists, establishing 4 sensory attributes such as color, smell, taste and acceptability, with the purpose of identifying the best relationship of these attributes, as well as a market study in order to identify whether the product is accepted. The results showed that the best relationship of the attributes was the combination of literal 10; color (5), smell (5), taste (5) and acceptability (5). Regarding the feasibility for the creation of the company, 85 percent of the EAP of Tungurahua (384), gave feasibility, at the same time, it was identified that one of the main strategies for product positioning is differentiation. The study concludes by indicating that the production of the energy drink under the Ilex Guayupe brand from guayusa (Ilex guayusa) and sweet cucumber (Solanum muricatum) was carried out under strict safety and quality standards established by Ecuadorian Technical Standard INEN 2411.
  • Miniatura
    Item type:Ítem,
    Obtención y microencapsulación de un extracto rico en compuestos fenólicos con capacidad antioxidante de guayusa (Ilex guayusa)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2022-09)
    Peñaloza Suárez, Adriana Gabriela
    ;
    López Hernández, Orestes Darío
    Phenolic compounds are bioactive molecules whose properties, such as their antioxidant capacity, have made them substances of great interest in different industries. In recent years, guayusa (Ilex guayusa) has been studied as an important source of these compounds. Therefore, in this study, the best conditions for extraction, microencapsulation, and antioxidant activity of phenolic compounds from guayusa leaves were determined. A three-square experimental design was applied in which the solvent concentration (ethanol) and the extraction time were evaluated to optimize the obtaining of phenols. The best extraction conditions indicated by the surface analysis were with 42 percent ethanol for a time of 62 minutes. In the microencapsulation process, the following variables were studied: extract concentration and inlet temperature. The optimized microencapsulation conditions obtained were a concentration of 30 percent solids of the extract at an inlet temperature of 150 degrees Celsius. Finally, for the evaluation of the antioxidant capacity, the DPPH method was applied, obtaining as a result a higher percentage of inhibition for the liquid extract than for the microencapsulated one with higher efficiency.
  • Miniatura
    Item type:Ítem,
    Determinación de la actividad antioxidante en polifenoles, actividad antiinflamatoria y digestión gastrointestinal in vitro en proteínas de hoja de Ilex Guayusa
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-10)
    Cobo Urvina, Carla Paulina
    ;
    Carrillo Terán, Wilman Ismael
    Ilex guayusa is a bush leave native from ecuadorian jungle. Assay from the vegetal flour obtained from dry leaves showed like principal components: 61 % carbohydrate, 18.2 % proteins and 6.67 % ashes which means that Ilex guayusa leaves, has high protein content compared to other medicinal leaves like indian loto, zarzaparrilla, pesgua and yaca, this medicinal plants conteins on average of 5% of protein and could be interest by pharmaceutical and food industry. On this study Ilex guayusa proteins were insolate by isoelectric method was used to separate the vegetable protein. The highest yield was obtained at pH 3.0 with 5.59 % and 64.57% of protein content in insolate, while the second extraction was effective for pH 4.0 enhancing the yield from 2.98 % to 4.17 % with 34.4 % of protein in the insolate. By SDS-PAGE electrophoresis method the molecular weight were estimated finding 6-60 kDa bands, bidimensional electrophoresis showed isoelectric point situated between 3.0-4.0 pH and 30 kDa molecular weight. In vitro digestibility of Ilex guayusa insolate protein were totally hydrolyzed at pH 3.0 corresponding to juices of gastric phase of digestion. Moreover the polyphenols content from isoelectric protein separation supernatant on different pH were estimated, the highest content (1508, 03 mg of galic acid / 100 g) was finding at pH 5.0. Likewise the anti-inflammatory activity was compared with a commercial anti-inflammatory known as Diclofenaco founding the highest activity (67,89%) on pH 4.5 with lower concentration (500µg/ml). Finally anti-oxidant activity was compared with a commercial antioxidant butilhidroxitoluen (BHT), the activity was evaluated in Ungurahua oil, this vegetable oil is very sensitive to oxidation at compare to palm oil, the guayusa protein showed the highest activity (79.09% y 80.47%) at pH 4.5 with 100 and 1000 µg/ml concentration.Therefor bio-actives peptides from Ilex guayusa protein insolates are interesting to pharmaceutical and food processing industries.
  • Miniatura
    Item type:Ítem,
    Elaboración de té de guayusa (Ilex guayusa Loes) con la adición de ácido cítrico y edulcorante bajo en calorías
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015)
    Zúñiga García, Washington Alberto
    ;
    Dugarte Jiménez, Nahir
    In the present work a technological adaptation for the elaboration of guayusa tea is presented, to which citric acid was added as acidulant and sucralose as sweetener, starting from eight initial treatments which presented different amounts of citric acid and sweetener, in addition to the time in which the Melt of the tea infused in water for consumption, proceeding to carry out sensory analysis using an unstructured hedonic scale or straight line to determine the treatment of greater acceptability. Based on the results obtained, it was determined that the best treatment contains 750 mg of citric acid, 75 mg of sweetener (sucralose), in 5000 mg of crushed guayusa leaves and leaving it to infuse for 3 minutes for consumption. With the best treatment selected, we proceeded to carry out the analyzes that according to the INEN 2392-2013 standard for Aromatic Herbs, this type of product must comply with. Establishing within these parameters the guayusa tea made in the investigation. Through the A-No A sensory test, it was determined that the aromatic guayusa tea does not have the sensory characteristics similar to the drink traditionally made by natives of the Ecuadorian Amazon. The elaborated product opens an alternative to the aromatic herbs market that is booming in the country, thus providing new alternatives both for farmers, processors and consumers who prefer low calorie products.