Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Formulación de un gel a base de extracto de polifenoles obtenidos de la cáscara de Theobroma cacao L. con actividad antioxidante
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
Tuitise Varas, Dallyana Shirley
;
Fernández Rivero, Danae
The husk of the Theobroma cacao L. pod is an agro-industrial residue containing phenolic compounds, which possess antioxidant activity and can be used in the development of products for the pharmaceutical and cosmetic sectors. Its use also contributes to the valorization of agricultural byproducts and the reduction of environmental impact. The extraction of phenolic compounds was carried out using an ultrasonic bath with a 2 cubed factorial design, where ethanol concentrations of 50 and 70 percent, solid-liquid ratios of 1:20 and 1:6, and temperatures of 30 and 40 degrees Celsius were evaluated. Subsequently, the selected extract was concentrated and incorporated into topical gel formulations at 3, 5, and 7 percent, corresponding to formulations A, B, and C. The results showed that the highest polyphenol recovery was obtained with 70 percent ethanol, a solid-to-liquid ratio of 1, at 20 and 30 degrees Celsius, reaching 19.03 mg of gallic acid per gram of dry sample. The extract exhibited antioxidant inhibition of 71.28 percent and an antioxidant capacity of 407,596 micromoles of Trolox per liter. All formulations met physicochemical criteria, and formulation A was selected as the most optimal, as it showed no significant differences compared to formulation B, achieving 54.028 percent inhibition and 305,759 micromoles of Trolox per liter. These results demonstrate the potential of cocoa husk as a source of bioactive compounds.
Análisis de la capacidad antifúngica de polifenoles microencapsulados obtenidos a partir de orujo uva (Vitis vinífera l.) frente a Botrytis spp.. y Fusarium spp.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
Pilatasig Tibán, Myriam Rocío
;
López Hernández, Orestes Darío
The generation of wine-related waste, such as grape pomace (Vitis vinifera L.), presents an environmental problem due to its high organic load and limited industrial valorization. Furthermore, the control of plant pathogens like Botrytis spp. and Fusarium spp. relies on synthetic fungicides, and their prolonged use has led to fungal resistance and adverse environmental effects. In this context, this project seeks to add value to grape pomace through the application of biotechnology, by utilizing bioactive compounds such as polyphenols, which possess antifungal, antioxidant, and anti-inflammatory properties, among others. Polyphenols were obtained using a solid-liquid extraction method with different concentrations of ethanol and water, and the total phenolic content was quantified using the Folin-Ciocalteu method. Ethanol at 96 percent showed the highest extraction efficiency. In microencapsulation, maltodextrin showed better performance and efficiency results compared to the maltodextrin-gum arabic combination. FTIR analysis confirmed the presence of functional groups characteristic of phenolic compounds and interactions between the extract and the encapsulating matrix. In vitro antifungal evaluation revealed the inhibitory activity of microencapsulated grape pomace polyphenols against Botrytis spp., with increasing halos observed as the polyphenol concentration increased, while Fusarium spp. showed no sensitivity under the tested conditions. In conclusion, microencapsulated grape pomace polyphenols represent a promising alternative for the biological control of Botrytis spp. This study could contribute to the development of environmentally friendly biofungicides and the biotechnological valorization of agro-industrial waste.
Evaluación de la capacidad antioxidante de polifenoles microencapsulados procedentes de los residuos de guanábana (Annona muricata)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
Masaquiza Muyulema, Susana Pamela
;
López Hernández, Orestes Darío
The increasing generation of agro-industrial waste and its inadequate management represent a growing environmental concern due to the accumulation of by-products with potential value that are often discarded. Among these residues, soursop (Annona muricata) peel stands out as a source of phenolic compounds with antioxidant properties. Therefore, the aim of this study was to recover polyphenols from soursop peel by optimizing extraction conditions and evaluating the retention of bioactive compounds through spray-drying microencapsulation. Conventional extraction was performed using different ethanol concentrations (30, 50, 70, and 96 percent). Total polyphenol content was quantified using the Folin–Ciocalteu assay. Subsequently, extraction conditions were optimized through a two-factor, three-level factorial experimental design, considering solid-to-liquid ratios (1:15, 1:20, and 1:25) and extraction times (30, 45, and 60 min). Statistical analysis confirmed that both variables significantly influenced the extraction process, yielding a maximum polyphenol content of 30.75 mg GAE per gram under optimal conditions of a 1:25 solid-to-liquid ratio and an extraction time of 48.38 min. The extracts were microencapsulated using maltodextrin, achieving an encapsulation efficiency of 99.04 percent. FTIR characterization confirmed the preservation of functional groups associated with phenolic compounds within the encapsulating matrix. The findings demonstrated that soursop peel is a sustainable source of polyphenols and that spray drying is an effective strategy for preserving these bioactive compounds, supporting their potential application in the development of functional ingredients.
Microencapsulación de polifenoles extraídos de residuos de mandarina (Citrus reticulata L)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Taipe Martínez, Jeniffer Nicole
;
Delgado Ramos, Andrea Verónica
The present study focuses on the valorization of agro-industrial waste generated in the overproduction of mandarin in certain seasons. Among these wastes, the peel represents a rich source of bioactive compounds, especially polyphenols with recognized antioxidant activity. This research prioritized the recovery of polyphenols present exclusively in the mandarin peel, with the aim of transforming it into a functional ingredient through microencapsulation. For the recovery of polyphenols, the peel was dehydrated at 60 Celcius degree, ground until obtaining a homogeneous powder, and subjected to extraction using ethanol and methanol at seventy percent, for 30 minutes and 1 hour. Once filtered, the extracts were concentrated using a rotary evaporator and then stored in amber bottles. The percentage of moisture of the extract was determined with 28.5 for each treatment and the quantification was carried out using the Folin–Ciocalteu method, using a 96-well plate and a gallic acid standard curve. Finally, the extract was microencapsulated by spray drying. The results showed that ethanol for 1 hour allowed obtaining the highest concentration of total polyphenols with a value of 51.08 mg GAE-g dry basis and with a yield of 22.65 percent. The microencapsulated product obtained showed good stability and adequate characteristics for potential food applications. These results suggest that the revalorization of mandarin peel is viable to obtain bioactive compounds. It is recommended to deepen the evaluation of the antioxidant capacity of the microencapsulated product and incorporate it into value-added food matrices.
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.
Evaluación del potencial antioxidante del extracto microencapsulado obtenido de la mora (Rubus niveus) mediante secado por aspersión y su uso en la formulación de vino de mora (Rubus glaucus benth)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Yuccha Labre Myriam Alexandra
;
Vargas López José Homero
Today, human nutrition is characterized by a growing dependence on industrial products, which has reduced dietary diversity and displaced the consumption of wild species. Despite their nutritional and functional value, these species are consumed only locally and lack scientific and technological support. Rubus niveus is a wild species with edible fruits of high nutritional potential, but they are currently underutilized and have a small market share. The following research evaluated the extract of Rubus niveus microencapsulated by spray drying, and its incorporation into the formulation of a blackberry wine (Rubus glacus benth). The blackberries (Rubus niveus) were harvested in the Tisaleo canton, province of Tungurahua (Ecuador). To obtain the extract, 96 percent ethanol was used, which was selected after comparative tests with different concentrations. The bioactive compounds were then microencapsulated with maltodextrin in a ratio of 20:80 (extract:maltodextrin). The total polyphenol content was determined using the Folin-Ciocalteu reagent, and the antioxidant capacity was determined using the in vitro method with the DPPH radical. The microencapsulated extract of Rubus niveus showed an encapsulation efficiency of 94.30 percent and reached a content of 214.43 mg gallic acid equivalents (GAE) and an antioxidant capacity of 401.19 µmol Trolox equivalents per 100 g of powder, corresponding to a DPPH radical inhibition of 71.42 percent.
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.
Evaluación fisicoquímica y del potencial antioxidante del extracto micro encapsulado de uva de monte Pourouma cecropiifolia Mart. y su formulación de vino
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Toalombo Laica Jessica Paola
;
Vargas López José Homero
This research focused on the study of a dehydrated Amazonian fruit, the mountain grape Pourouma cecropiifolia Mart., an Amazonian fruit of high nutritional value, but greatly undervalued in the industry. Therefore, its physicochemical properties, such as soluble solids, pH, acidity, ash, proteins, among others, were evaluated. This extract produced a concentrate rich in phenolic compounds (polyphenols, flavonoids, anthocyanins, etc.), whose antioxidant capacity was evaluated according to the Folin-Ciocalteu and DPPH methodologies. Subsequently, this concentrated extract underwent a microencapsulation process by spray drying using maltodextrin as an encapsulating agent to preserve its bioactive compounds. The resulting powder was incorporated into the formulation of an artisanal wine, which underwent physicochemical and sensory evaluations. The final results obtained indicated that the dehydrated fruit contains bioactive compounds with antioxidant activity and that the microencapsulation process preserved its functional properties. Furthermore, the introduction of the microencapsulated extract into wine positively improved its sensory profile. Therefore, the sensory analysis indicated a good acceptance of the final product, indicating the feasibility of its use in functional foods. The work proposes an innovative and sustainable alternative for the use of wasted Amazonian resources, indicating that it is possible to combine plant extracts stabilized by microencapsulation in fermented foods, thus promoting innovation in the food industry through the use of regional raw materials.
Recuperación de polifenoles a partir de desechos de arándanos (Vaccinium Corymbosum)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Caizaguano Quinfia Juan David
;
López Hernández Orestes Darío
This study focuses on the utilization of agroindustrial waste, based on the growing market for blueberries in the province of Tungurahua. Blueberry processing leaves behind peels, seeds, and pulp residues, which contain several bioactive substances beneficial to health. This study prioritizes the recovery of polyphenols present only in blueberry waste. For the recovery of polyphenols present in blueberries, the optimal recovery conditions were determined to be a 1:22.7 ratio of plant material to solvent, respectively, with a heating time of more than 30 minutes. Furthermore, the solvent used was 96 percent ethanol, obtaining an 81 percent yield after microencapsulation. Furthermore, FTIR confirmed the presence of antioxidant compounds specific to the polyphenol group. Furthermore, DPPH inhibition was determined to be 85 percent. These results suggest that the revaluation of blueberry residues is a viable route to obtaining several bioactive compounds such as polyphenols. It is recommended to conduct more detailed analyses of the antioxidant capacity of the microencapsulated product and identify all the specific compounds present. Furthermore, the integration of the microencapsulated product into a food product is recommended to provide greater added value with significant health benefits.
Evaluación del potencial antioxidante del extracto microencapsulado de Vaccinium corymbosum L. var. Biloxi mediante secado por aspersión y su uso para la formulación de una colada instantánea en polvo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Benalcázar Pillajo Paola Nicole
;
Vargas López José Homero
The blueberry (Vaccinium corymbosum L.var. Biloxi) is a fruit of great nutritional value thanks to its bioactive compounds, especially anthocyanins, polyphenols and flavonoids that provide dietary fiber for health. However, its utilization is limited by its high sensitivity to environmental factors. In the present study, the fruits were collected in Mocha, Tungurahua, which were physicochemically characterized. For the extraction of anthocyanins, a two-square factorial design was applied, where two levels of plant material-solvent volume ratio were evaluated (1:20 and 1:25) and two extraction times (30 and 45 minutes), determining as the best condition, the 1:25 ratio for 30 minutes, reaching a concentration of 0.1935 grams per liter. Total, polyphenols were evaluated by the Folin-Ciocalteu method, which indicated a content of 543.41 milligram equivalents of gallic acid per gram of dry base. The extract was microencapsulated by spray drying with maltodextrin, obtaining an efficiency of 90.53 percent, observed by FT-IR spectrophotometry, where the retention of hydroxyl, carbonyl and aromatic groups was demonstrated. The antioxidant activity was evaluated by DPPH showing an inhibition of 65.45 percent in the extract and 54.55 percent in the microencapsulation. The acceptability of the powdered and reconstituted instant wash was evaluated by a panel of tasters, reaching an acceptance level of 56.67 percent. This research confirms that the fruits of Vaccinium corymbosum L.var. Biloxi incorporated into an instant beverage using microencapsulation represents an innovative alternative for the food industry.

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