Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Desarrollo de un sustituto cárnico a base de Musa paradisiaca (plátano)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Paredes Dominguez, Paula Anahi
;
Cerda Mejia, Liliana Alexandra
This study focused on developing a meat substitute from green banana flour (Musa paradisiaca) by leveraging the advantages of solid-state fermentation. In the first stage, five strains of Aspergillus sp. were evaluated under different time and temperature conditions to optimize the release of reducing sugars. Among them, the Aspergillus sp. 4 strain stood out for its high hydrolytic capacity, reaching 55.0 mg per mL after incubation at 25 Celsius degrees for 72 hours. Subsequently, this hydrolyzed substrate underwent a second fermentation step using Fusarium sp. across four experimental treatments. Although the treatment at 25 Celsius degrees for 72 hours achieved the highest protein content in this phase (2.78 percent), this value was lower than the initial protein content of the banana flour (4.14 percent). Using the resulting biomass, two plant-based meat prototypes were formulated: one with a texturizing agent and one without. The sensory evaluation, conducted by a panel of 15 semi-trained judges, revealed that the formulation with the texturizer was better received, achieving an average acceptability score of 4.0. Furthermore, the instrumental texture profile analysis for this sample showed a hardness of 1.46 N and a chewiness of 1.24 mJ, properties that were translated into a soft, cohesive, and palatable texture. In conclusion, these findings demonstrate the technological viability of transforming fermented banana flour into an innovative matrix for the development of meat analogues.
Elaboración de nuggets veganos a partir de proteína texturizada de chocho (Lupinus Mutabilus Sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Rumipamba Curicama Diana Belén
;
Paredes Escobar Mayra Liliana
The main problem of global deforestation and biodiversity loss is primarily due to meat production. Ruminants emit methane as part of their digestive process, which directly affects the formation of gases such as carbon dioxide. Therefore, the high demand for meat products poses a potential risk to environmental sustainability. For this reason, the food industry needs to find sustainable and healthy alternatives without compromising the nutritional quality of the products. In this study, textured lupin cake was used as a substitute for animal meat in vegan nuggets. It was extracted by mechanical extrusion using a vegetable oil extractor. Three treatments were performed, varying the addition of textured lupin protein. The first treatment used 83 percent lupin protein, the second treatment used 43 percent lupin protein, and the third treatment used zero percent lupin protein. The nuggets obtained were analyzed using sensory and proximate analysis. The most popular treatment was the one containing the highest amount of textured lupin protein, achieving an acceptability score of four in the Tukey test. Proximate analysis yielded 62.03 percent protein, 15.85 percent fiber, and 4.61 percent fat. These results allow lupin to be considered an excellent protein substitute due to its complete nutritional profile.
Evaluación de la actividad antioxidante de los concentrados proteicos de la pepa de zambo (Cucurbita ficifolia B.) tras la simulación de la digestión gastroduodenal in vitro
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Espín Falconí, María Valeria
;
Vilcacundo Chamorro, Rubén Darío
Plant proteins represent a significant source of nutrition in the human diet, especially when obtained from residues, such as the seeds of Cucurbita ficifolia B. (zambo). These seeds, which are not only abundant and accessible but also affordable, still lack extensive research on their bioactive properties. This lack of scientific studies on the potential of the zambo seed motivates the implementation of this project, which responds to the growing global need to ensure food security and sovereignty. In this sense, the main objective of this study was to evaluate the antioxidant activity of the protein concentrates previously extracted from the club seed, which were preserved at minus 80 degrees Celsius. Subsequently, an in vitro gastroduodenal simulation was carried out at three different pH values (1.2, 3.2 and 3.5), in order to study the effect of these conditions on the release of peptides with antioxidant capacity. Furthermore, the degree of hydrolysis of the gastric and intestinal digests of the concentrates was qualitatively evaluated by SDS-PAGE electrophoresis, with complete hydrolysis observed at the end of the duodenal simulation. The measurement of antioxidant activity, using the ABTS method, showed that the treatment at pH 3.2 presented the highest antioxidant activity, reaching a value of 275.57 plus-minus 2.26 micro mole of Trolox per gram, which significantly exceeds the antioxidant activity. of commonly consumed fruits, such as tree tomatoes and pears.
Elaboración de un aislado proteico a partir de la torta de soya residual obtenida en el proceso mecánico de extracción de aceite
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Perez Toasa, John Alexander
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Paredes Escobar, Mayra Liliana
The consumption of plant-based protein has gained relevance in the food industry due to various factors, such as the growing global population, the environmental impact of livestock farming, and the demand for healthier foods. In Ecuador, where child malnutrition is a significant challenge, the development of a protein isolate from residual soybean cake represents a promising solution to improve the availability of high-quality, low-cost proteins. The methodology employed in this study included the mechanical extraction of soybean oil to obtain the residual cake, followed by a process of protein isolation and purification. Stages of milling and sieving of the soybean meal were performed, followed by the solubilization and precipitation of the protein under specific pH conditions. A two by two experimental design was implemented to optimize the pH conditions during protein solubilization (pH 8, 8.5, and 10) and precipitation (pH 4, 4.5, and 5), evaluating their impact on the yield and purity of the protein isolate. The results demonstrated that the oil extraction process is efficient in producing a protein-rich residual fraction. The obtained protein isolate exhibited a complete amino acid profile, with threonine, lysine, and isoleucine at 0.60, 0.61, and 0.61 grams of amino acids/100 grams of protein respectively as the predominant amino acids. These findings highlight the potential of soybean protein isolate as a nutritional supplement, underscoring the importance of processing conditions in the final product's quality.
Caracterización de proteínas de flores de geranio (Geranium) y evaluación de su potencial como fuente de péptidos con capacidad antiinflamatoria durante la simulación de la digestión gastrointestinal in vitro
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2022-04)
Tapia Sánchez, Edwin Santiago
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Vilcacundo Chamorro, Rubén Darío
In the present investigation, the characterization of the proteins of geranium flowers (Geranium) and evaluation of their potential as a source of peptides with anti-inflammatory capacity during the simulation of gastrointestinal digestion in vitro have been carried out. The conditions of the protein concentrate extraction process were established, which reached a yield percentage of 9.40 and a protein content of 18 percent, by solubilizing the proteins at pH 8.0 and subsequent precipitation at pH 3.0. In said concentrate, the characterization was carried out using the SDS-PAGE electrophoresis technique, evidencing the presence of seven proteins with molecular weights between 5.56 and 57.64 kDa, in addition, it was possible to identify protein fractions such as 7S Globulins, 11S Globulins and 2S Albumins. The digestibility of geranium flower proteins was evaluated after simulating the gastrointestinal digestion process in vitro. During the gastric phase, the proteins were partially hydrolyzed by pepsin, while in the duodenal phase they were completely degraded by the action of pancreatin. Finally, the anti-inflammatory activity was determined by the potential method of membrane stability, showing that the protein concentrate, and the peptides released during the gastric hydrolysis stage are responsible for said activity, with a protection of 38.01 and 31.77 percent, respectively. The duodenal digest did not present anti-inflammatory capacity. In this way, the protein extract of geranium flowers could be considered as a source of bioactive compounds that can be used in the production of functional food products and nutraceuticals.
Análisis nutricional y actividades biológicas de compuestos bioactivos derivados del chocho (Lupinus Mutabilis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
Arellano Martínez, Allison Adriana
;
Vilcacundo Chamorro, Rubén Darío
The choco scientifically known as Lupinus Mutabilis is the predominant species in Latin America, its nutritional and biological quality depends on different factors such as the geographical area, the species, the conditions to which the grain is subjected, among others. However, despite all this, it is considered a food matrix rich in macro and micro nutrients, as is the case of protein with 44.3 percent higher than soybeans and beans; it has all the essential amino acids among the most abundant is leucine and lysine; Its non-essential amino acid content also plays an important role, as is the case of glutamic acid that helps protect the gastrointestinal tract and stomach. Despite not being an oilseed, lupine has a high lipid content, predominantly omega 3, 6 and 9 unsaturated fatty acids. It contains 32.9 percent carbohydrates, with a high fiber content, located in the shell, covers importance for its ability to satiate, preventing obesity and constipation. Among the abundant minerals in the grain are calcium (Ca), potassium (K), iron (Fe) and magnesium (Mg). Its bioactive compounds such as polyphenols, phytosterols, tocopherols, carotenoids and alkaloids encompass antioxidant, anticancer, antimicrobial and antidiabetic biological activities, preventing chronic non-communicable diseases. Despite being a complete food and having great uses at a technological level, it is little known, which is why the objective of this bibliographic review is to make known its nutritional and biological importance, to promote its intake and use.
Evaluación de la digestibilidad gastrointestinal in vitro, actividades antiinflamatoria y antioxidante en concentrados e hidrolizados proteicos extraídos de harina de gandul (Cajanus cajan)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2019-01)
López Yagual, Katherine Narcisa
;
Carpio, Cecilia Mercedes
The objective of this research was to evaluate the of in vitro gastrointestinal digestibility, anti-inflammatory and antioxidant activities in protein concentrates and hydrolyzates extracted from pigeon pea (Cajanus cajan) meal produced in Ecuador. Experimental work was done with green and mature pigeon pea meal. The protein concentrates were obtained by isoelectric precipitation at different pH values (6.0, 5.0, 4.0, 3.0) after protein solubilization at pH 8.0. In green pigeon pea the highest percentage of isoelectric precipitation (0.62 percent) was obtained at pH 3.0 while it was produced at pH 4.0 in mature pigeon pea (11.35 percent). Protein characterization was carried out using the SDS-PAGE electrophoresis technique, 7S and 11S globulins were identified in these concentrates. At the end of in vitro gastrointestinal digestion, it was observed that the protein fractions of both green pigeon pea and mature pigeon pea show resistance to enzymatic action. Finally, the anti-inflammatory and antioxidant activities in the concentrate and hydrolyzates of mature pigeon pea were determined, it was found greater activities in the protein hydrolyzate with 66.0 percent and 57.47 percent values, respectively.
Plan de negocios para la producción de un suplemento alimenticio pulverizado de proteína vegetal a base de chocho (Lupinus metabilis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02)
Carrillo Albuja, Christian Mauricio
;
Moreno Miranda, Carlos Santiago
This business plan let analyze the viability of the Project, this Project have as purpose establish the study aspects of the general business plan. The creation of Healthy Leben Company is design to produce a chocho vegetable protein food supplement. By this project we get positive results to keep developing the business purpose, it took several studies relate to business plan, it relate to understand the project of the objectives by indicators and issues that gives real data and get the maximus profit for the company, the corporative study was developed to get best way to structure that adapts to the company could extensible stablish all the growth environment of Healthy Leben. For marketing study took some analyses, it gives data of the best way to understand the ability of the current environment and where it will be the demand of the consumers, business plan in product line and develop of product proveg whit the purpose value and image design that gives a better business corporative imagen and sustainability of the supplement, keeping good conditions in nutritive properties and the important finance study that gives the profitability of the company whit the proveg product, in this last study projected to 5 years of costs and benefits of develop a food supplement, getting an investment return and a good profit in the developing, with ability of sustain the project and operating positive cash flow.
Aprovechamiento de okara de soya (Glicine max) en el desarrollo tecnológico de tempeh.
(Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-11)
Heras Mosquera, Gladys Elena
;
Cerda Mejía, Liliana Alexandra
The environmental concern has forced to investigative way to take advantage of and reuse the waste generated by the food industry. Soybean okara for the development of tempeh, with Rhyzopus oligosporus, is an advantageous alternative for soybean industry. In the tempeh processing, six treatments were tested: T1 commercial polyethylene plastic bags, it is incubated at 30 ° C, T2 commercial polyethylene plastic bags, incubated at 35 ° C, T3 achira leaves, it is incubated at 30 ° C, T4 achira leaves, it is incubated at 35 ° C, PET-5 perforated tubercle, it is incubated at 30 ° C and T6 perforated PET-type, it is incubated at 35 ° C. For the sensory evaluation to the tempeh samples had previously been subjected to a heat treatment at 181°C with oil. The organoleptic evaluation was performed by 31 panelists (they are not trained), the treatments were tested in triplicate. Software InfoStat 2017 was used for the transformation of data in statistical information under an experimental design DFCA (Completely randomized design). This one allowed determining that there is no significant difference in color, texture of 6 different treatments. The flavor and acceptability grouped 5 of the 6 treatments as the best. The treatments elaborated in a plastic jar and achira leaf at 30 and 35 ° C were more accepted. The nutritional value of the tempeh obtained is good and the productive alternative, projected by the company PROSOYEC, is financially attractive and profitable under the cost analysis carried out.
Obtención de concentrados proteicos de alpiste (Phalaris canariensis) y evaluación de su capacidad inhibitoria de la peroxidación lipídica en larvas de pez Cebra (Danio rerio)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-10)
Rodríguez Ortiz, Lizeth Johanna
;
Carrillo Terán, Wilman Ismael
The present research focused on obtaining protein concentrates of canary seed for evaluation of its antioxidant activity. The concentrates were obtained by isoelectric precipitation at pHs of solubility 8.0 and 10.0 and pHs of precipitation 3.0; 5.0 and 6.0; Obtaining the highest yield in the treatment 10.0-6.0. The protein content of bird meal was 17.64 percent; The concentrate was 48 percent; approximately. Polyphenol content values of 78.75 to 182.09 mg GAE per 100 g were determined in the supernatants obtained from the isoelectric precipitation of the proteins. Protein digestibility was determined by in vitro assays and using the SDS-PAGE technique. Proteins were partially digested in gastric digestion at pH 1.2; 2.0 and 3.2. In the duodenal digestion they were fully digested in the hydrolysates from the gastric digests at pHs 1,2 and 2,0. By electrophoresis, the protein profile of the canary seedlings was found, with bands with molecular weights ranging from 11 to 75 kDa, corresponding to globulins and albumins. The chromatographic profile of the protein concentrates and the hydrolysates were obtained by RP-UHPLC; Being able to observe the degree of hydrolysis in the different treatments. The antioxidant activity of the proteins was determined by in vitro and in vivo assays. In the in vitro test, values between 75.5 and 81.31 percent of antioxidant activity were observed. The in vivo test in zebrafish larvae was obtained in a value of 20.5 percent of antioxidant activity.

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