Ciencia e Ingeniería en Alimentos y Biotecnología

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Start date: 2020Subject: search.filters.subject.ALIMENTACIÓN ANIMAL

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    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; 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.
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    Determinación de la calidad del maíz suministrado por los proveedores de avícola Mayorga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Mayorga Mayorga, Angela Lissette; Paredes Escobar, Mayra Liliana
    Corn is a cereal of great relevance worldwide, its use in the food industry increases every year. Avícola Mayorga uses corn as raw material (10,200 tons annually) in the production of feed for laying birds. This grain can be contaminated by pests such as fungi and insects, causing health problems for laying birds and reducing egg production. Therefore, it is important to verify the quality of corn to guarantee food safety. In the present study, the quality of the corn supplied by the largest suppliers of Avícola Mayorga was evaluated, for which the humidity, impurities, hectoliter weight and aflatoxin content will be determined following the methodologies established in the INEN standards. Additionally, the relationship between moisture content and the presence of aflatoxins was evaluated. Finally, post-harvest instructions were developed to ensure the correct handling and storage of the grain to prevent its contamination. The results obtained observed that the analyzed samples do not present aflatoxins, in addition the corn of sample 2 (M2) from the Santa Elena sector is the one that has the best quality with a humidity of 13.93 percent, impurity content of 0.84 percent, a hectoliter weight of 81.23 kg/hL, while samples 1, 3 and 4 (M1, M3 and M4) from the Mocache, Ventanas and San Rafael sectors respectively, presented humidity higher than 14 percent, percentages of impurities higher than the that indicates the national standard and the density levels are appropriate.
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    Evaluación del proceso de conservación de la grasa proveniente de los residuos de carnaza de una curtiembre en Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Maliza Valdospin, Natalia Carolina; Flores Tapia, Nelly Esther
    In Ecuador, tannery industries actively participate in the circular economy; however, they have also raised environmental concerns due to the significant amounts of solid waste generated, including fat from residual leather trimmings, which is typically sent to landfills. Therefore, evaluating a conservation method is crucial for waste management. Under the research line of Agri-food Production and the Environment, the initial characterization of the fat was carried out, and a conservation method was developed using three concentrations of an essential oil. Its antioxidant and antimicrobial capacity was assessed through physicochemical and microbiological parameters, along with oxidative stability tests. The initial results showed values for moisture, acidity index, peroxide index, and saponification index within the parameters of the INEN 1313:2012 standard. Regarding the established method, the analysis of variance results revealed that both storage time and the concentration of rosemary essential oil are factors affecting fat quality. The results of the oxidative stability test confirmed that the optimal conservation time is at 700 ppm with a shelf-life of 2397 days, but with a higher cost-benefit compared to Luctanox LG. Finally, the microbiological test results indicated values below the limits set by national and international standards.
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    Optimización del proceso de secado del chicharrón obtenido de los residuos de carnaza de una curtiembre de Ambato para la elaboración de harina para consumo animal
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Nata Pachucho, Edgar Renan; Flores Tapia, Nelly Esther
    The tanning industry in Ecuador is thriving due to the high demand for leather to manufacture clothing and footwear. However, it is also recognized for its negative impact on the environment. The tannery in Ambato produces around 4 tons of solid waste daily. Therefore, this research aims to implement a process to valorize the fleshing, a by-product of the tanning process, to produce protein flour for animal feed. This process includes several steps such as chopping, cooking, drying, grinding, and sieving. The main objectives of this work were: to characterize the fleshing in terms of moisture, fats, proteins, and nutrients, to cook the fleshing by controlling time, temperature, and pressure, and to optimize the drying process to obtain flour suitable for animal feed. It was determined that the optimum drying temperature is 60 degrees Celsius for 625 minutes, resulting in a yield of 36.66 percent of dried pork rind with a moisture content of 7.91 percent. The fleshing flour is rich in protein (56.60 percent) and fat (41.67 percent), making it a valuable ingredient for animal feed because a high-protein food contributes to growth. Additionally, it meets most of the requirements set by the INEN 1829.
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    Producción de una base proteica para consumo animal a partir de residuos sólidos de carnaza provenientes de la industria de curtiembre en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Guashco Camino, Jessenia Estefania; Flores Tapia, Nelly Esther
    A good waste management in the industrial field reduces environmental impact. At present, solid waste from tanneries generates a great deal of contamination; the raw material has a high content of protein, fat and essential nutrients for animal feed, which can be transformed if a good use is sought. The objective of this work is to produce a protein base for animal consumption from solid residues generated in the fleshing stage, coming from a tannery industry in the city of Ambato. The largest amount of pork rinds was obtained in a cooking time of 60 minutes with a particle size of 6 centimeters and the drying of pork rinds at a temperature of 90 degrees Celsius for 462 minutes. The protein base composition was analyzed by physicochemical and microbiological analysis, presenting 8 percent moisture, 0.86 percent ash, 66.52 percent protein, 37.64 percent fat, 6.30 in pH, 18.59 milligrams of potassium hydroxide per gram in saponification index, 0.38 milliequivalents of active oxygen per kilogram in peroxide index, 87.3 milligrams per gram of calcium and 0.47 percent in phosphorus. In addition, it is free of Salmonella and Enterobacteriaceae, which indicates that the protein base meets the requirements established by the Ecuadorian technical standard INEN 1829:2014 and can be established as the basis of a product in animal feed.
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    Optimización del proceso de troceado de carnaza residual de una curtiembre en la ciudad de Ambato para la elaborar una harina para consumo animal
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Alvarez Blacio, Anthony Andrés; Flores Tapia, Nelly Esther
    Tanneries generate tons of solid and liquid waste during the production of leather, which causes environmental and health problems, in addition to being a waste of money for the companies to dispose of. The solid waste that is normally sent to the landfill consists of massive quantities of meat, skin, and fat, especially the fleshing from the deboning process, which makes it a perfect raw material to produce flour or protein bases. The following work is intended to optimize the process of cutting the meat obtained from tanneries in the city of Ambato, to produce greaves, which will serve as the basis for obtaining some flour for animal consumption. To obtain the greaves, 4 kilograms of meat was cooked at 60 degrees Celsius with contrasting times and sizes of pieces, using at the end pieces of 3x3 centimeters and 90 minutes, which were dried at 90 degrees Celsius for 10 hours in an oven to eliminate most of the humidity. The flour resulting from the grinding and sieving of the crackling was analyzed by physicochemical analysis obtaining data on moisture, ash, protein, pH, acidity index, and saponification index within the parameters of the INEN 1829:2014 standard, on the other hand, the percentage of fat is higher than allowed; therefore, it is possible to use this flour as a protein base, and further, improve it by mixing it with other products to obtain a more nutritious balanced.