Ciencia e Ingeniería en Alimentos y Biotecnología

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    Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para la microempresa de lácteos Suamore ubicada en el cantón Ambato provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Suarez Guato, Jairo Mauricio; Vargas López, José Homero
    The development of a Good Manufacturing Practices (GMP) manual for the microenterprise Suamore aims to improve the quality standards of the products produced and ensure food safety. The implementation of the manual will enable the microenterprise to produce safe products required by regulatory agencies, guaranteeing the satisfaction of the end consumer. A diagnosis of the current situation of the microenterprise was carried out using the checklist developed based on the provisions of the ARCSA – 016 – 2022 – AKRG regulation, which made it possible to establish corrective and necessary measures to prevent any type of contamination. Based on the diagnosis, the levels of compliance, non-compliance, and not applicable were determined to identify measures to remedy the existing nonconformities. In addition, Standard Operating Procedures (SOP) and Sanitation Standard Operating Procedures (SSOP) were developed, according to the guidelines required by the microenterprise, from the reception of raw materials to the commercialization of the final product. On the other hand, training sessions were provided to the operational staff of the microenterprise with the objective of strengthening the knowledge acquired and ensuring effective management of regulatory documentation. Finally, the GMP manual was developed for the microenterprise Suamore with the objective of improving the quality management system in the processing plant, ensuring the quality and safety of the product intended for human consumption. Its implementation will allow the microenterprise to raise its quality standards and thereby improve its competitive position in the country's markets.
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    Elaboración de un helado de paila a partir de mandarina (Citrus reticulata) de Patate, fortalecido con inulina
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Morales Morales, Angel David; Ortiz Escobar, Jacqueline de las Mercedes
    Consumers are showing increased interest in foods that, in addition to providing nutritional value, maintain pleasant sensory characteristics and preserve traditional preparations. This research aimed to develop a traditional ice cream made in a paila (a type of traditional Colombian ice cream), evaluating its physicochemical, sensory, nutritional, and microbiological properties. Different treatments were developed with variations in the concentration of mandarin juice and inulin, in order to determine the treatment with the best quality characteristics and consumer acceptance. The results obtained showed that the incorporation of inulin positively influenced the stability and texture of the ice cream, improving parameters such as viscosity, resistance to melting, and consistency. Treatment T1 showed better results in the physicochemical and sensory analyses, obtaining adequate values for the different parameters, in addition to meeting the established microbiological requirements for ice cream, which is within the limits established by Ecuadorian Technical Standard INEN 070. Regarding the sensory evaluation, treatment T1 obtained greater acceptance in attributes such as flavor, texture, color, and overall acceptability, due to the balance between the citrus flavor of the mandarin and the stability provided by the inulin. The results suggest that the use of mandarin oranges and inulin represents a favorable alternative for the production of artisanal ice cream with functional characteristics and good consumer acceptance.
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    Optimización de un protocolo de extracción de ADN para la detección molecular de ooquistes de Toxoplasma gondii en coles verdes (Brassica oleracea var. Capitata) procedentes del mercado Central de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07) Barreno Vargas, Carlos Alexander; De La Torre Olvera, Helena Maritza
    Toxoplasmosis is a foodborne zoonosis of public health relevance, particularly in pregnant women, neonates, and immunocompromised individuals. Raw vegetables may act as vehicles for Toxoplasma gondii oocysts due to contact with contaminated water, soil, and handling practices. In this context, green cabbage marketed in Ambato represents a sanitary matrix of interest, since its compact leaf structure favors the retention of parasitic particles and hinders their removal through washing. This study was framed within the Microbiology and Biotechnology research line, linked to food safety, and was developed using an experimental approach. Green cabbage samples were analyzed through recovery with PBS 1X whit Tween® 80, concentration using the Ritchie technique, microscopic observation with Lugol and safranin staining, and molecular evaluation. To optimize DNA extraction, a 2 cubed factorial design was applied, considering thermal lysis, mechanical lysis, and proteinase K digestion. The recovered DNA was quantified by spectrophotometry, assessed using A260 out of 280 and A260 out of 230 ratios, and verified by conventional PCR and electrophoresis, amplifying a 196 bp fragment. The results showed structures compatible with oocysts in 8 of 21 samples using Lugol staining and in 6 samples using safranin staining. The treatment with 10 thermal shock cycles, 2 mechanical lysis cycles, and 20 microliter of proteinase K showed the best overall performance. The scientific novelty lies in proposing a combined, cost-efficient protocol adapted to plant matrices, achieving 100 percentage PCR detection compared with 50 percentage using the GeneJET® kit.
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    Determinación de los subtipos de Toxoplasma gondii en muestras de lechuga (Lactuca sativa l.) del mercado América de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01) Pacheco Jiménez, Yesenia Camila; De La Torre Olvera, Helena Maritza
    Toxoplasma gondii is a parasite that causes ocular toxoplasmosis, a zoonosis that affects one-third of the world's population and significantly harms pregnant women and immunocompromised individuals. It has been shown to have several routes of transmission, mainly related to cat feces and undercooked meat. However, there are also routes of transmission through raw vegetables, especially green leafy vegetables such as lettuce (Lactuca sativa L). In Ecuador, there is no information on the presence of this parasite in vegetable matrices, nor on its molecular characterization. The objective of this research was to determine the presence of T. gondii in lettuce sold in the América market in Ambato and to identify whether it belongs to subtype II or III by amplifying the SAG2 gene and using nested PCR. A descriptive and exploratory analysis was carried out, in which 21 samples from seven market stalls were analyzed. Eleven of these samples were identified microscopically, and seven of them showed molecular evidence of the presence of T. gondii (33, percent). However, none of the samples were compatible with subtypes II or III, suggesting that non-archetypal strains of T. gondii may be circulating in the city. In conclusion, the study determined the presence of T. gondii in lettuce samples and provides preliminary evidence on the genetic variability of the parasite, laying the groundwork for future research.
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    Evaluación de la capacidad inhibidora del aceite esencial de tomillo (Thymus vulgaris) microencapsulado en la conservación de la carne de pollo (Gallus gallus domesticus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Jácome Vizuete, Steven Daniel; López Hernández, Orestes Darío
    The preservation of chicken meat (Gallus gallus domesticus) in the Ecuadorian food industry presents a constant challenge due to its high susceptibility to microbial spoilage and high consumption. Finding a way to extend shelf life is crucial. Therefore, by applying the microencapsulation technique, the aim is to influence the inhibitory effect of thyme essential oil (Thymus vulgaris). The methodology begins with microencapsulation using proportions of gum arabic and maltodextrin. To verify proper microencapsulation, Fourier transform infrared spectroscopy (FTIR) was performed on all samples. The microencapsulated product was used as an inhibitor, dissolved in solutions at different concentrations in which the chicken meat was immersed for three different durations, resulting in a total of 10 treatments, including the control. Statistical tools were used for data comparison (Statgraphics 19) and it was concluded that treatment 9 has a higher percentage of germicidal efficiency, which was tested against a control treatment to determine the shelf life at zero degrees Celsius, resulting in 3 days for the control treatment and 10-11 days for the chicken meat samples with the best treatment.
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    Elaboración de una bebida carbonatada a base de caña de azúcar (Saccharum officinarum) saborizada con maracuyá (Passiflora edulis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Coello Gordillo, Carolina Patricia; Ortiz Escobar, Jacqueline de las Mercedes
    The present technological proposal focused on the development of a carbonated beverage formulated from sugarcane juice (Saccharum officinarum), flavored with passion fruit (Passiflora edulis), conceived as an innovative alternative in response to the growing demand for natural and functional products within the beverage sector. This initiative addresses the limited availability of carbonated beverages produced from minimally processed raw materials and with low incorporation of synthetic additives, highlighting the need for products that integrate natural components and more sustainable processing technologies. To achieve this objective, four treatments were designed, in which the proportions of sugarcane juice and passion fruit pulp were modified. Each formulation was subjected to the evaluation of physicochemical parameters such as pH, titratable acidity, and Brix degrees, as well as a sensory analysis. The results identified as the optimal treatment the formulation composed of eighty percent sugarcane juice and twenty percent passion fruit pulp, as it exhibited superior performance in sensory attributes while meeting the physicochemical and microbiological criteria established by the standard. In conclusion, this project contributes to the existing knowledge by proposing a processing technology based on local raw materials and oriented toward the development of value-added products, thereby promoting more sustainable practices within the food industry.
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    Análisis de la contaminación por el parásito Cryptosporidium en fresas (Fragaria × ananassa) comercializados en el Mercado Central del Cantón Ambato, Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01) Balseca Amán, Jennifer Fernanda; De la Torre Olvera, Helena Maritza
    The microbiological safety of fresh fruits intended for raw consumption, such as strawberries (Fragaria × ananassa), is essential for public health, especially in regions with limited surveillance of parasitic pathogens. Cryptosporidium spp. is a protozoan of global importance due to its environmental resistance and its ability to cause severe diarrhea invulnerable populations. Its potential presence in food represents a silent transmission route, making it necessary to assess contamination at points of direct sale to consumers to generate local evidence that guides sanitary control policies. This study analyzed strawberry samples collected at the Central Market of Ambato using an integrated methodology. The Sheather sucrose solution flotation technique was applied for concentration and preliminary microscopic observation of oocysts, complemented by molecular confirmation using polymerase chain reaction (PCR) targeting the 18S rRNA gene, ensuring specificity in detection. The results showed the absence of Cryptosporidium spp. in all samples, ruling out its presence at detectable levels. Although favorable for immediate risk, this finding underscores the need to maintain good agricultural and post-harvest handling practices, reinforce domestic washing, and consolidate molecular surveillance as a key tool for future research in the local food chain.
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    Evaluación de la capacidad inhibidora del aceite de tomillo (Thymus vulgaris) en la conservación de la carne de pollo (Gallus gallus domesticus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Chugchilán Caiza Liliana Estefania; Lascano Sumbana Alexandra Virginia
    This research aims to harness the potential of thyme essential oil (Thymus vulgaris) as an inhibitory agent to prevent spoilage in chicken meat (Gallus gallus domesticus). The growing demand for natural alternatives to synthetic preservatives in the food industry has driven research into essential oils as biopreservatives. Food safety is an increasingly important issue, regardless of advancements in public health and food preservation. Chicken meat is a nutritious food, but its high water and nutrient content makes it more susceptible to contamination and oxidation, which limits its shelf life. The employed methodology consisted of applying thyme essential oil (Thymus vulgaris) as an inhibiting agent in the different solutions, the immersion method was applied to refrigerated chicken stored at four degrees Celsius, in the different concentrations and times of thyme essential oil, which allowed for maintaining the chicken´s characteristics for a longer time, as well as reducing its microbial load in the case of mesophilic aerobes and Escherichia coli. It was concluded the thyme essential oil is a good viable and safe alternative for extending the shelf life of chicken meat, reducing the microbial load while maintaining its organoleptic properties, thus contributing to the development of safer and more natural food for consumer health.
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    Análisis de la presencia de ooquistes de Toxoplasma gondii en coles verdes (Brassica oleracea var. Capitata) comercializados en el mercado central de Ambato, Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07) Ibarra Santos John Esteban; De la Torre Olvera Helena Maritza
    Toxoplasmosis caused by Toxoplasma gondii constitutes a critical public health problem affecting approximately one-third of the world's population, with severe impacts on pregnant women and immunocompromised individuals, being particularly relevant in Ecuador where seroprevalence rates of 70 percent are reported and there is limited research on parasitic contamination in vegetable products. The general objective was to analyze the presence of Toxoplasma gondii oocysts in green cabbages (Brassica oleracea var. capitata) commercialized in the Central Market of Ambato, Ecuador. The methodology employed completely randomized sampling of 15 cabbages from 5 sales stalls, microscopic analysis through flotation with Sheather's sucrose solution, and molecular confirmation by PCR targeting the B1 gene. The results demonstrated a prevalence of 53.33 percent (16 of 30 samples) of oocyst contamination, with significant variations between stalls (16.7 percent to 100 percent) and a statistically significant association (chi-square of 9.911, p less than 0.05) between sales stall and parasitic presence. It is concluded that there is considerable risk to local public health due to the high prevalence detected. The main contribution to the state of the art lies in constituting the first research that documents Toxoplasma gondii in vegetables commercialized in Ambato, providing fundamental epidemiological data for control and prevention strategies in food safety, and establishing a validated methodological protocol for parasitic detection in vegetable matrices within the Ecuadorian context.
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    Elaboración de un manual de Buenas Prácticas de Manufactura para la microempresa de Productos Lácteos El Corderito, ubicada en la zona de Tanicuchi, cantón Latacunga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Yánez Delgado, Jhomayra Estefanía; Vilcacundo Chamorro, Rubén Darío
    Good Manufacturing Practices (GMP) are a set of fundamental guidelines for minimizing contamination risks and ensuring product quality. The process of developing the GMP manual began with an exhaustive diagnosis of the microenterprise's current situation, using a verification guide validated by experts and based on Resolution ARCSA-016-2022-AKRG, which regulates sanitary requirements for processed foods. This diagnosis revealed 62 percent compliance, 28 percent noncompliance, concentrated mainly in production operations, quality control assurance and traceability, and 10 percent of aspects not applicable to the microenterprise. In addition, to evaluate the impact of the GMP training program, microbiological analyses were carried out before and after implementation, which showed a significant improvement after the acquisition of knowledge. At the same time, Standard Operating Procedures and Sanitation Operating Procedures were developed and adapted to the specific needs of the microenterprise, covering everything from the reception of raw materials to the dispatch of the finished product. Based on the findings, an action plan was formulated with corrective measures to address nonconformities and propose process improvements. Finally, all this information was consolidated in the GMP manual, a document that complies with the requirements of the microenterprise and current regulations, with the firm purpose of ensuring the safety of its products.