Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2017 - 201932020 - 20262

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Tema: search.filters.subject.PAPAS NATIVAS

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Mostrando 1 - 5 de 5
  • Miniatura
    Item type:Ítem,
    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.
  • Miniatura
    Item type:Ítem,
    Evaluación de diferentes polímeros en la microencapsulación de antocianinas extraídas a partir de papa morada variedad Yana Shungo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01)
    Guanoquiza Zambrano, Kelly Paola
    ;
    López Hernández, Orestes Darío
    The main objective of the research project was the evaluation of different polymers in the microencapsulation of anthocyanins extracted from purple potato variety Yana Shungo, these polymers were Maltodextrin, a combination in equal proportions of Maltodextrin and Gum Arabic and concentrated Whey Protein. Three microencapsules were obtained, which were used in spectroscopic analysis, visible UV spectrophotometry and antioxidant activity determination. Through infrared spectroscopy analysis it was shown that anthocyanins extracted from purple potato were coated by polymers used as encapsulating agents. UV-visible spectrophotometry analysis was performed in order to determine the microencapsulation efficiency of the different polymers, obtaining 92.62percent for Maltodextrin, 90.01percent for the polymer mixture and 89.94 percent for the concentrated whey protein. Finally, to determine the antioxidant capacity of the microcapsules obtained, a live analysis was carried out using Saccharomyces cerevisiae and hydrogen peroxide as oxidative stress promoter at different concentration levels and through growth curves it was demonstrated that thanks to the antioxidant activity of the encapsulated anthocyanins the living organism under study could adapt and develop.
  • Miniatura
    Item type:Ítem,
    Efecto del ácido ascórbico y del pirofosfato ácido de sodio en el contenido de antocianinas totales y micronutrientes de hojuelas fritas de papa nativa (Solanum andígena) de la variedad Puca Shungo entera y pelada
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-08)
    Almache Soria, Jorge Giovanni
    ;
    Ramos Moya, Milton Rubén
    Native potatoes (Solanum andigena) are recognized for their high minerals and phytonutrients contents, specifically those that show antioxidant activity such as anthocyanins. These nutrients are very unstable and sensitive to some factors, one of them the processing of food. Then, the purpose of this investigation was to evaluate the effect of ascorbic acid (AA) and sodium pyrophosphate acid (SAPP) in the content of total anthocyanins and micronutrients (iron, calcium and magnesium) in peeled and unpeeled potatoes chips of the Puca Shungo variety. Anthocyanins and micronutrients contents were evaluated by UV-visible spectrophotometry and flame atomic absorption spectrophotometry, respectively. An experimental design with 8 treatments was proposed to evaluate the effects of acidification (SAPP 0,5 percent for 30 min and AA 0,8 percent for 60 min), presentation (peeled and unpeeled) and processing (frying in palm oil to 180 Celsius degrees for 5 min and without frying). It was observed that all treatments presented significant differences (p less to 0,05), and it was determined as best treatment the unpeeled chips processed with SAPP. This treatment showed the highest content of anthocyanins (32,62 mg per 100 grams); and iron, magnesium and calcium were 10,97, 344,63 and 330,32 micrograms per gramm, respectively, with an estimated shelf life of 237 days at 20 Celsius degrees, and acceptable sensorial quality.
  • Miniatura
    Item type:Ítem,
    Extracción y microencapsulación de antocianinas a partir de papas nativas (Solanum. spp) variedades Puca - shungo y Yana - shungo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-03)
    Aranda Núñez, Christian Israel
    ;
    López Hernández, Orestes Darío
    Anthocyanins are secondary metabolites and belong to the flavonoid family. They have tonalities ranging from red, orange, violet, purple and blue. The objective of this study was to extract and microencapsulate anthocyanins from native potato (Solanum spp.) Varieties Puca-shungo (reddish skin) and Yana-shungo (violet skin). The flour of each potato variety was subjected to extraction with solvent (ethanol-hydrochloric acid) at different flour-solvent ratios and extraction times. An optimal process for the extraction of anthocyanins was presented at a temperature of 68 ± 1 Celsius degrees, flour-solvent 1:20, time 60 minutes and pH 1. They were microencapsulated with maltodextrin at the inlet temperature 180 Celsius degrees and outlet temperature 90 Celsius degrees. Infrared spectroscopy tests were performed to verify the microencapsulation of anthocyanins. HeLa cells (ATCC®CCL-2 ™) were used for in vitro cytotoxicity and immunocytochemical assays. We worked with two pH values of anthocyanin microencapsulation pH 1, 42 and pH 3, 43 for these tests. The cytotoxic activity was quantified by a colorimetric method of 3-(4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazole (MTT) bromide. Immunocytochemical assays of Bax, Bcl2 and caspase 8 expression were performed by fluorescence microscopy techniques. The final concentration of anthocyanins reached in the microencapsulation was 168.5mg / 100g. The cytotoxicity test showed an index of mean maximum inhibitory concentration (IC50) of 0.0055mg / ml at a pH of 1.42 and 0.00049mg / ml at pH 3.43. Additionally, the expression of Bax Bcl2 and caspase 8 could be verified and quantified.
  • Miniatura
    Item type:Ítem,
    Estudio de factibilidad para la instalación de una planta procesadora de papillas de papa para niños de 6 a 36 meses a base de harina de papa nativa (Solanum Tuberosum Ssp), variedades Yema de huevo y Santa Rosa con sabor a mora (rubus Glaucus Benth) y taxo (passiflora Tarminiania Copp)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-07)
    Salazar Garcés, Estefanía Carolina
    ;
    Valencia Silva, Alex Fabián
    The feasibility was determined for the installation of a processed potato plant based on native potato flour and fruits (taxo and mora), for children of 6 months and 3 years of age, through a market study, technical study and A financial analysis. In the market study, the demand for the product was identified in the nine cantons of Tungurahua Province. The daily production capacity of the product was 582 units per day that will supply 12.27 percent of the population that have economic income of 1 Unified Basic Salary. The technical study established the technology to be used for product development, label design, packaging type, and organizational structure of the company. In the financial analysis, the financial indicators determined the profitability of the product, with a 50, 47 percent TIR, a VAN of 47351, 15 dollars and an investment recovery period of 3,4 years, demonstrating the execution of the project.