Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Estudio comparativo del efecto del tiempo y medio de maceración rico en probióticos sobre las propiedades fisicoquímicas, microbiológicas y sensoriales de tres matrices vegetales liofilizadas a base de camote (Ipomoea batatas (L.) Lam.), papa nativa (Solanum tuberosum L.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Quispe Saca, Jhonatan Paul
;
Moreno Miranda, Carlos Santiago
The growing demand for healthy foods has driven interest in technologies that improve the quality and functionality of plant products. This study evaluated the influence of maceration prior to freeze-drying of sweet potato, native potato, and white carrot in water kefir or kombucha for 48, 96, and 144 hours. The methodology included physicochemical and microbiological analyses, determination of lactic acid bacteria viability, and sensory evaluation of the vegetables' acceptance. The results showed that maceration time and medium influenced the decrease in pH, reduction of enzymatic browning, and favorable modifications in texture. Sensory-wise, the treatments macerated in water kefir showed greater acceptability. The 144-hour treatments stood out in sweet potato and native potato, while the 48-hour treatments were the most successful in white carrot. The best treatments exhibited low moisture content and water activity, conditions that favor their stability and preservation. They also showed a nutritional profile characterized by a predominance of carbohydrates and dietary fiber. Microbiologically, the safety of the products was ensured, and viable counts of lactic acid bacteria were obtained after freeze-drying. It is concluded that maceration prior to freeze-drying improves the stability, safety, and preservation of lactic acid bacteria in the evaluated plant matrices. This study provides evidence for the integration of maceration and freeze-drying as a technological strategy for the potential development of functional plant-based foods.
Efecto de la incorporación de pulpas vegetales, zapallo (Cucurbita moschata), remolacha (Beta vulgaris) y camote (Ipomoea batatas) sobre las propiedades tecnofuncionales y el perfil probiótico de un kéfir de leche
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Alcaciega Moposita, Evelin Elizabeth
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Moreno Miranda, Carlos Santiago
Milk kefir is a fermented beverage with recognized probiotic properties. Its functionality can be enhanced by incorporating plant-based ingredients rich in fiber, antioxidants, and bioactive compounds. The use of pumpkin (Cucurbita moschata), beet (Beta vulgaris), and sweet potato (Ipomoea batatas) pulps is a promising strategy for developing fermented dairy products with added nutritional and functional value. Treatments were formulated with 5, 10, and 15 percent of each plant pulp, along with a control without added pulp. Soluble solids, pH, titratable acidity, and viscosity were monitored during fermentation. Once fermentation was complete, syneresis, water-holding capacity, and sensory acceptability were determined by assessing aroma, color, flavor, texture, and overall acceptability. The pulps modified the fermentation kinetics, decreasing soluble solids and pH, and increasing acidity, thus demonstrating the metabolic activity of the kefir microorganisms. The treatment with 5 percent pumpkin stood out for its greater physical stability, lower syneresis, and superior water retention capacity. Sensory-wise, the kefir with 15 percent pumpkin achieved the highest overall acceptance. The selected formulation presented 3.06 percent protein, 2.59 percent fat, and 3.05 percent dietary fiber, high viability of lactic acid bacteria during storage, and compliance with microbiological criteria, making it a viable option from a sensory, nutritional, and microbiological perspective.
Uso del tamarindo (Tamarindus indica L.) para el desarrollo de snacks adicionando Lactobacillus salivarius como potencial probiótico
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Salazar Ramos, Michelle Estefanía
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Sánchez Garnica, Manoella Alejandra
This study aimed to evaluate the characteristics and functionalities of tamarind when transformed into a snack, as well as the survival of the added probiotic in relation to the properties of the fruit and the thermal processes it underwent. To this end, three formulations with different percentages of ingredients were prepared and evaluated in terms of their sensory, physicochemical, and microbiological characteristics. The snack takes advantage of the properties of both the fruit and probiotic in a functional food that has several properties related to gastrointestinal health and even combat symptoms, such as fever. This is a health-promoting, innovative, stable, and appealing food for consumers. The dehydration method was used to obtain this snack, resulting in well-known fruit leather. Dehydration must be controlled in terms of time and temperature, as these factors directly influence the viability of probiotics, texture, and final moisture content. To select the best formulation, a sensory analysis was performed to characterize attributes such as color, flavor, texture, and acceptance of the products. The preferred formulation was evaluated using physicochemical analysis, following the safety rules set forth by the INEN standards related to fruit products with added value. Finally, microbiological analysis was performed to evaluate the absence of Escherichia coli, Salmonella, molds, and yeasts. The results showed that the final product was within the values that recognize the product and process as having good safety and stability.
Ensamblaje de genoma completo de la cepa 19 Lactobacillus Plantarum
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01)
Tapia Romero, David Eliseo
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Garcés Moncayo, María Daniela
The genomic characterization of Lactobacillus plantarum is a significant contribution to the development of biotechnological and probiotic applications, due to its adaptability, broad metabolic repertoire, and frequent presence in fermented foods and the human microbiota. In this context, the study of the genome of strain 19 is important for determining its functional potential and safety profile, essential aspects for its future implementation in the food industry or in products with health-promoting properties. The research was conducted by extracting genomic DNA using the MpBio kit and subsequently sequencing it on the Illumina NovaSeq platform. The data obtained underwent quality control, de novo assembly with SPAdes, and structural annotation with tools such as Prokka, PGAP, and RASTtk. Furthermore, a phylogenomic analysis based on conserved orthologs and a functional characterization were performed using specialized databases, complemented by the identification of resistance genes, non-pathogenic virulence genes, and metabolic subsystems. The results showed a complete and stable genome with high-quality sequencing, an abundance of genes associated with metabolism, stress, and transport, and a resistance profile comprised mainly of intrinsic mechanisms not associated with mobile elements. The functional distribution and the absence of plasmids indicate a safe and versatile genome, compatible with the strain's potential use as a probiotic or as a microorganism of biotechnological interest. Overall, strain exhibits genetic characteristics that support its future applicability in diverse areas.
Análisis metagenómico de la microbiota gástrica de ratones con diabetes mellitus tipo 2 inducida
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01)
Peralvo Valverde, Joselyn Katherine
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Garcés Moncayo, María Daniela
This research arises in response to the increasing prevalence of type 2 diabetes mellitus in Ecuador and the growing evidence linking the gastrointestinal microbiota with metabolic diseases. Unlike the intestinal microbiota, the gastric microbiota has been scarcely explored, despite its involvement in early digestion, local immune regulation, and the initial interaction with diet and drugs. In this context, the gastric bacterial community of healthy and diabetic BALB/c mice fed a high-carbohydrate diet was characterized, comparing animals without supplementation and animals receiving a commercial probiotic. Gastric content was processed for metagenomic DNA extraction and sequencing of the V3–V4 region of the 16S rRNA gene. Bioinformatic analysis using tools such as QIIME2 allowed the estimation of alpha and beta diversity indices, as well as relative abundances and taxonomic profiles. The communities were dominated by the phyla Bacillota and Bacteroidota, with a predominance of the genus Lactobacillus in all groups and additional enrichment of Bifidobacterium in supplemented animals. The Shannon and Chao1 indices showed a trend toward greater diversity and richness in the diabetic group receiving probiotics, whereas the Simpson index remained stable, indicating similar evenness among communities. Beta-diversity analyses using NMDS and PCoA revealed a partial separation between supplemented and non-supplemented diabetic mice. In summary, the results suggest that diabetes modifies the structure of the gastric microbiota and that probiotic supplementation promotes a more diverse and potentially protective microbial profile.
Evaluación de la estabilidad de Weizmannia coagulans en una bebida carbonatada de Ananas comosus (piña) para la obtención de una bebida probiótica
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026)
Ortiz Flores, Doménica Salome
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Garcés Moncayo, María Daniela
Non fermented probiotic carbonated beverages made with fruit emerging as an attractive alternative to traditional soft drinks, as they respond to the demand for products with lower added sugar content, no chemical preservatives and probiotic benefits, creating an opportunity to incorporate stable spore forming microorganisms into fruit based carbonated beverages. In this study, six formulations of a carbonated pineapple juice beverage with added Weizmannia coagulans were developed and evaluated, varying the ripeness stage of the fruit and the level of carbonation; the juice was pasteurized, mixed with water and carbonated with carbon dioxide, then bottled and stored under refrigeration for two months, during which physicochemical and microbiological parameters, probiotic viability and sensory acceptance were monitored using a panel of young adult consumers. The results showed that all formulations maintained Weizmannia coagulans counts above the minimum recommended to exert a probiotic effect, with no evidence of undesirable fermentation and with stable pH, titratable acidity and soluble solids, while beverages made with ripe pineapple achieved the highest sensory scores and therefore stand out as the most promising alternative for technological validation and eventual industrial scale up as a clean label carbonated probiotic beverage targeted at young consumers.
Evaluación probiótica de tres cepas ácido-lácticas en leche entera pasteurizada
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01)
Chicaiza Barreno, Cynthia Juliana
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Garcés Moncayo, María Daniela
Currently, there is a growing interest in functional foods that provide additional benefits to nutrition. Among these, dairy products fermented with lactic acid bacteria represent an accessible option to improve digestive health, modulate the intestinal microbiota, and offer value-added alternatives for the local dairy industry. This study evaluated the probiotic activity of three lactic acid bacterial strains: Weissella cibaria, Leuconostoc mesenteroides, and Lactobacillus plantarum in pasteurized whole milk. The strains were cultured on MRS agar, a standardized inoculum was prepared, and the milk was fermented under controlled conditions of time and temperature. During fermentation and storage, microbial counts were recorded, and parameters such as pH, lactic acid production by titration and infrared spectroscopy were measured. Additionally, a basic sensory evaluation of the treatments was performed. The results demonstrated that all three probiotic strains achieved and maintained viable counts within the aceptable range 10 to the power of 6 CF per-mL and generated adequate acidification of the dairy matrix pH 4.4 to 4.6. Weissella cibaria showed the best combination of stability and sensory acceptance, while Leuconostoc mesenteroides and Lactobacillus plantarum exhibited complementary profiles. Pasteurized whole milk is an adequate matrix for formulating probiotic dairy beverages with these strains, and its potential for future applications and transfer to the regional dairy industry is evident.
Obtención de una bebida láctea fermentada a partir de cepas probióticas aisladas de residuos de caña de azúcar (Saccharum officinarum L) y yuca (Manihot esculenta)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Telenchana Jarrin, Jonathan Javier
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Sánchez Garnica, Manoella Alejandra
The food industry has used lactic acid bacteria (LAB) for the production of a number of fermented dairy products; however, not all species used are considered probiotics. Therefore, the objective of the study was to demonstrate the viability of 10 probiotic strains obtained from natural residues of sugar cane (Saccharum officinarum L) and cassava (Manihot esculenta) for the production of fermented milk beverages, using physicochemical techniques such as pH and titratable acidity subject to the NTE-INEN 2395 standard, obtaining results ranging from 4.9 to 6.5 for pH and acidity from 0.37 to 0.92, values that were defined according to the behavior and activity of each of the 10 strains treated in the research. Fermentation was monitored for 12 h. In addition, bacterial growth was analyzed by counting the CFU/g in each sample collected during fermentation. The fermented beverages that visually presented the best characteristics were evaluated using sensory analysis. Of the 10 strains, four generated a beverage suitable for human consumption by possessing physicochemical, microbiological, and sensory characteristics similar to those of a commercial product. The use of new probiotic strains capable of generating fermented milk beverages opens up an alternative for probiotic consumption, allowing consumers access to a variety of probiotics with beneficial properties. Thus, the creation and distribution of functional products obtained from probiotic strains derived from natural residues is allowed.
Evaluación de la capacidad de competencias bacterianas de cepas probióticas frente a cepas presentes en el tracto gastrointestinal de bovinos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
Boada Medina, Edison Alejandro
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Garcés Moncayo, María Daniela
Probiotics, particularly lactic acid bacteria (LAB), are microorganisms with therapeutic properties that improve the intestinal health of animals by resisting adverse conditions in the gastrointestinal tract, such as acidity, pancreatic juices, and bile. These bacteria, including Lactobacillus spp., Weissella spp., Leuconostoc spp., and Pediococcus spp., stand out for their applications in various sectors. However, their indiscriminate use raises concerns related to bacterial resistance and its implications for public health. Probiotics enhance the intestinal microbiota through mechanisms such as substrate competition and modulation of the immune response, although they can acquire antibiotic resistance genes, highlighting the importance of controlled use. This study evaluated 10 LAB strains with probiotic potential, analyzing their bacterial competition capacity, biofilm formation, sugar reduction, and cholesterol-lowering ability. An in vitro culture system was developed to assess LAB survival under simulated gastrointestinal conditions. The amount of reducing sugars was measured using the 3,5-dinitrosalicylic acid (DNS) method, while cholesterol assimilation was evaluated using MRS broth supplemented with 0.4 percent bile salts and 1 percent cholesterol. The results showed that the analyzed strains have high potential to inhibit pathogenic bacteria, reduce sugars, and lower cholesterol levels, underscoring their relevance as promoters of intestinal health and contributors to animal well-being.
Estudio de la viabilidad de un probiótico (Lactobacillus salivarius) microencapsulado con dos diferentes gomas (Guar, Arábiga) aplicado en un néctar
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Carrillo Bayas, Karen Michelle
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Sánchez Garnica, Manoella Alejandra
In the current health landscape, we hear about alterations in the intestinal microbiota which has become an increasingly relevant marker to identify the presence of specific pathologies, however, the scientific literature refers to this phenomenon as dysbiosis known as dysbacteriosis which is a term that refers to an imbalance in the composition and function of the microbiota that inhabits our body. There are several promising probiotics to help with this problem and it’s Lactobacillus salivarius, which is found in the environment of the gastrointestinal tract. Its potential is to provide health benefits, such as improving gastrointestinal health, strengthening the immune system, alleviating symptoms of irritable bowel syndrome and preventing inflammatory bowel diseases. Microencapsulation of the probiotic with different gums is a viable strategy for its inclusion in food. For this reason, a microencapsulation of the probiotic Lactobacillus salivarius was carried out, and its viability was analysed in terms of pH and temperature. Once the microencapsulation with the best viability was obtained, it will be applied to a passion fruit nectar (Passiflora edulis) and pearmint (Mentha spicata). For this analysis, a pH range simulating gastric and intestinal fluid (2.5 - 8.5) was considered. This analysis was carried out in triplicate to obtain a better result. This analysis was carried out in triplicate to obtain a better result. In the case of the temperature factor, the respective refrigeration and ambient temperatures of 4 and 25 degrees Celsius were taken.

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