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.
Evaluación del potencial de los residuos agrícolas de maíz (Zea mays) y caña de azúcar (Saccharum officinarum) como sustratos para el cultivo del hongo cola de pavo (Trametes versicolor)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
Tenorio Quishpe, Martha Beatriz
;
Arancibia Soria, Mirari Yosune
Agricultural residues from maize (Zea mays) and sugarcane (Saccharum officinarum) represent an abundant and underutilized lignocellulosic biomass in Ecuador, whose valorization through the cultivation of medicinal fungi constitutes a high-impact biotechnological alternative. Using a design with two factors: type of agricultural residue (maize and sugarcane) and proportion of structural material (25, 50 and 75 percent), six treatments (T1-T6) were generated with three replicates each, employing Trametes versicolor as the model organism, a basidiomycete capable of degrading lignin through an extracellular enzymatic system that includes laccase, manganese peroxidase (MnP) and lignin peroxidase (LiP); substrates were prepared by chopping, hydration to 85% moisture, pH adjustment between 4.5 and 6.5, and sterilization at 121 degrees Celsius for 90 minutes, before being inoculated with T. versicolor mycelium; response variables were mycelial colonization rate and percentage, analyzed by two-way ANOVA and Tukey HSD test (p less than 0.05). Results showed that both the type of agricultural residue and the proportion of structural material significantly influenced mycelial colonization of T. versicolor, with maize-based substrates containing a higher proportion of sawdust proving most suitable for fungal development under the evaluated conditions; these findings lay the groundwork for the development of sustainable production protocols for T. versicolor from local agroindustrial byproducts, with potential application in environmental biotechnology.
Análisis cinético de la producción de ácido glucónico empleando residuos de cáscara de piña
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
Solis Castro, Krystel Patricia
;
García Pazmiño, María Eugenia
The generation of agro-industrial residues derived from pineapple processing represents an environmental concern due to the large amount of discarded biomass. However, these residues contain fermentable sugars that can be utilized in biotechnological processes. The aim of this research was to analyze the kinetic behavior of gluconic acid production using pineapple peel as substrate. For this purpose, bacteria compatible with Gluconobacter oxydans were isolated from kombucha through cultivation on GYC medium supplemented with calcium carbonate, selecting those with acidifying capacity. Preliminary identification included Gram staining and biochemical tests. Subsequently, fermentations were carried out using pineapple peel extract as a carbon source. Microbial growth was evaluated by optical density, while gluconic acid production was determined by spectrophotometry at Five hundred forty nm using a colorimetric method based on hydroxylamine and ferric chloride. The results demonstrated the ability of the isolated strains to grow on the substrate and produce gluconic acid during fermentation. It was concluded that pineapple peel constitutes a viable raw material for the biotechnological production of gluconic acid and a sustainable alternative for the valorization of agro-industrial residues.
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 del contenido de fibra dietética y propiedades tecnofuncionales de la torta de coco residual para su aplicación en una premezcla para batidos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Navarro Sánchez, Pamela Estefania
;
Moreno Miranda, Carlos Santiago
The use of agro-industrial by-products helps reduce waste while obtaining useful ingredients for new food formulations. Residual coconut meals are of technological interest due to its dietary fiber content. However, its incorporation into food products requires prior conditioning and evaluation of its behavior in a reconstituted matrix. The raw material was conditioned through washing, disinfection, drying, milling, and sieving. Then, its proximate composition, total dietary fiber, physical, technofunctional, and technological properties were determined. Premixes with different levels of residual coconut meal inclusion were also formulated, and their viscosity, mixability, homogeneity, and sensory acceptability were evaluated. The coconut meal presented 4.81 percent moisture, 19.0 percent protein, 16.7 percent fat, 1.96 percent ash, and 44.3 percent total dietary fiber. In addition, it showed a water retention capacity of 7.05 grams per gram, swelling capacity of 5.97 milliliters per gram, solubility of 31.61 percent, and apparent viscosity of 51.27 millipascal-seconds. In the sensory evaluation, no significant differences were found among the formulations; nevertheless, formulation F2 presented a favorable trend in some of the evaluated attributes. It is concluded that conditioned residual coconut meal can be used as a functional ingredient in premixes for smoothies.
Evaluación del potencial biotecnológico de la cáscara de plátano verde (Musa spp.) como sustrato alternativo para el cultivo de hongos comestibles y medicinales melena de león (Hericium erinaceus) y cola de pavo (Trametes versicolor)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
Mayorga Salazar, Jonathan Mateo
;
Arancibia Soria, Mirari Yosune
The utilization of agro-industrial waste has become a necessity due to the environmental impact of its accumulation and improper disposal. Among these materials, green banana peel (Musa spp.) stands out for its lignocellulosic compound content, which could be used as raw material in various biotechnological processes. Therefore, this study aimed to evaluate its potential as an alternative substrate for cultivating the fungi Hericium erinaceus (lion's mane) and Trametes versicolor (turkey tail). To this end, substrates were formulated with different proportions of green banana peel and sawdust. These substrates were characterized, conditioned, and subsequently inoculated with mycelium of both species. Throughout the experiment, fungal growth was monitored by evaluating the rate and percentage of colonization, as well as the adaptability of each fungus to the different formulations studied. The results obtained demonstrated that green banana peel can be used as a substrate component for the growth of both species, although differences in colonization behavior were observed depending on the proportion used and the species evaluated. These responses were related to the characteristics of each fungus and the composition of the lignocellulosic material used. In general, the treatments evaluated confirmed that this agro-industrial waste has favorable characteristics for use in fungal cultivation processes.
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
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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.
Evaluación de la calidad sensorial, fisicoquímica, proximal y microbiológica de pan integral elaborado con la sustitución parcial de la harina integral de trigo (Triticum aestivum L.) por cascarilla de cacao (Theobroma cacao L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Carrera Palacios, Katherine Raquel
;
Delgado Ramos, Andrea Verónica
The utilization of agro-industrial byproducts drives the development of value-added foods; however, there is limited information on the incorporation of cocoa husks into whole-wheat bread and its effect on product quality. The objective was to evaluate the sensory, physicochemical, proximate, and microbiological quality of whole-wheat bread made by partially substituting whole wheat flour (Triticum aestivum L.) with cocoa husks (Theobroma cacao L.). A control bread and four formulations were prepared with substitution percentages of 15, 25, 45, and 55 percent, keeping the other ingredients constant. The samples were evaluated through sensory analysis to identify the best formulation. The treatment composed of 75 percent whole wheat flour and 25 percent cocoa husks obtained the best rating compared to the control and the other treatments. This formulation presented a titratable acidity of 0.29, a pH of 5.47, and a water activity of 0.84; it also exhibited a darker color. In the proximate analysis, the product registered 34.10 percent moisture, 2.16 percent ash, 13.30 percent fat, 9.67 percent protein, 6.44 percent dietary fiber, and 34.33 percent carbohydrates. The results showed that the product met the parameters established by NTE INEN 2945:2016 and exhibited an increase in dietary fiber compared to the control. Furthermore, microbiological analyses confirmed the absence of microorganisms indicative of contamination. Overall, the study demonstrates the potential of cocoa husk as a functional ingredient.
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 actividad antioxidante de los compuestos extraídos de los residuos agroindustriales de guayaba (Psidium guajava L.) como fuente natural de compuestos bioactivos provenientes de una industria de helados del cantón Salcedo, provincia de Cotopaxi
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01)
Sandoval Velasco, Roger Ismael
;
López Hernández, Orestes Darío
The challenges of population growth and increased food demands have led many ice cream companies to discard their waste, unaware of the significant opportunity presented by the extraction of polyphenolic compounds with antioxidant capacity, such as guava. These compounds can provide eco-friendly and sustainable solutions for industries like pharmaceuticals, food, and biotechnology. In the respective processes, residual seeds from the fruit were collected and conditioned, and the compounds of interest were quantified at different plant material-solvent ratios and extraction times. 70 percent ethanol for 30 minutes proved to be the best option, yielding quantities exceeding 400 mg GAE by g extracted. Subsequently, the resulting samples were microencapsulated with gum arabic as the encapsulant and their concentration was determined quantitatively, achieving 69,5 percent, and qualitatively using FTIR (infrared spectrophotometry). Finally, the percentage of DPPH inhibition was quantified, resulting in 92.59 percent in the concentrated solids and 50.17 percent in the microencapsulated product. This demonstrates the relationship between the treatment performed and the type of fruit used, which can contain various compounds of scientific and commercial interest, representing a new source for the extraction of bioactive compounds. Thus, the purpose of this project is to utilize guava seeds as a natural source of bioactive compounds for the development of products of industrial interest.

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