Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Evaluación de la capacidad antioxidante y estabilidad de un extracto obtenido a partir de residuos de hojas de la cosecha del maíz (Zea mays)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Puruncajas Paucar, Angel Santiago; Fernández Rivero, DanaeMaize (Zea mays) is a major crop in Ecuador, generating high volumes of underutilized agricultural waste which, if poorly managed, could pollute the environment or have non-economic value. Maize leaves, rich in biomolecules such as chlorophyll and flavonoids, hold potential for industrial applications in food and cosmetics. This research aims to evaluate the antioxidant capacity and stability of maize leaf extracts to promote their utilization. Two extracts were prepared using 96 percent ethanol and an acetone-ethanol mixture in a 3 to 1 ratio, which were analyzed through FTIR spectrophotometry. Their antioxidant capacity was studied using the DPPH assay. The extracts were stored at different temperatures for four weeks, and their FTIR spectra and antioxidant capacity were examined. The FTIR study indicates the presence of hydroxylated compounds in both extracts, acetone extract containing more diverse groups. The antioxidant capacity was 107.15 and 104.39 micromoles of Trolox per gram of maize leaves for ethanol and acetone-ethanol extracts, respectively. The stability study showed changes in the FTIR spectra of both extracts, with an increase in the presence of new functional groups. The acetone-ethanol extract exhibited greater stability in antioxidant capacity, whereas the ethanol extract showed a significant reduction. Refrigeration proved to be the best condition for preserving antioxidant activity in both extracts.Item Evaluación in vitro de la capacidad antioxidante de los componentes bioactivos microencapsulados provenientes del hongo Hericium erinaceus(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Cajiao Valdivieso, Jannis Naomi; López Hernández, Orestes DaríoThe mushroom Hericium erinaceus is a macromycete renowned for its bioactive properties, including antioxidant, immunomodulatory, and neuroprotective capacities, positioning it as a promising resource for improving human health. This study evaluated the optimal extraction conditions of its bioactive components and analyzed the antioxidant properties and microencapsulation efficiency of the extracted compounds. Using dried and ground samples of H. erinaceus, four extraction treatments were conducted, with treatment T2 (boiling water for 2 hours at a 1:20 ratio) yielding the best results. Spectrophotometric methods determined the concentrations of polyphenols (7.04 milligrams of gallic acid per gram of dry basis) and polysaccharides (20.76 milligrams of glucose per gram of dry basis), while antioxidant activity was assessed using the DPPH method, achieving a 70.77 percent inhibition and an antioxidant capacity of 3.23 micromoles of Trolox per gram of dry basis. Additionally, the microencapsulation of bioactive compounds was validated using FTIR spectroscopy, confirming the interaction between the active compounds and the polymeric matrix. The results demonstrate that H. erinaceus extracts rich in polyphenols and polysaccharides exhibit significant antioxidant activity, highlighting their potential as functional foods. This study expands the understanding of the mushroom's bioactive properties, confirming its viability as an alternative to enhance human health in Ecuador, particularly in addressing challenges related to malnutrition and oxidative stress.Item Obtención de astaxantina a partir de exoesqueletos de cangrejo rojo (Ucides occidentalis)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Chiliquinga Angulo, Joel Alexander; Cadena Carrera, Santiago EsmiroAstaxanthin is a carotenoid with outstanding biological activity, and its antioxidant capacity surpasses those of other carotenoids. Since the use of synthetic astaxanthin is restricted, there has been growing interest in obtaining this compound from natural sources. Astaxanthin is responsible for the characteristic reddish hue of the red crab (Ucides occidentalis). In Ecuador, approximately 40 million red crabs are caught annually for consumption, which generates a sanitation problem due to the large amounts of resulting by-products, as 70 to 80 percent corresponds to the inedible fraction of crustaceans. Considering this, the present study evaluated the overall extraction yield and the amount of astaxanthin present in each extract using extraction techniques such as Soxhlet and maceration, considering the extraction time. The overall extraction yield and astaxanthin content were evaluated by gravimetry and spectrophotometry, respectively. The highest overall yield was obtained using the Soxhlet technique at 210 min (0.120 percent), and the highest astaxanthin content was obtained using the Soxhlet technique at 180 min (332.132 microgram per gram). The antioxidant capacity of the extract with the highest astaxanthin content was evaluated by the DPPH method, where 48.779 percent inhibition equivalent to 250.620 micromoles of Trolox per liter was obtained. Therefore, the present investigation demonstrated the production of astaxanthin, evaluating its yield as a function of the extraction time with ethanol and its antioxidant capacity.Item Evaluación de biofactorías vegetales para la producción y extracción de antocianinas a partir de Col Lombarda (Brassica oleracea var. capitata f. rubra)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Andrade Romero, Christian Israel; Lalaleo Córdova, Liliana PaulinaIn this research, the seed disinfection and germination process was optimized, exposed to different experimental conditions such as: culture media (Murashige and Skoog Complete and without nitrates); growth regulators (Methyl Jasmonate and Salicylic Acid) and genetic transformation (AtMYB12 and GUS) to obtain transformed seedlings and roots. Extracts were obtained to analyze total anthocyanin content and antioxidant and anti-inflammatory capacities. Analyses showed that the use of Gibberellic Acid at 4 degrees improved the germination rate by 83.33 percent. The Murashige and Skoog medium without nitrates favored the accumulation of anthocyanins in the seedlings, reaching a total anthocyanin content of 45.07 mg Cyanidin-3-glucoside per-100 g, with an antioxidant capacity of 65 percent and anti-inflammatory activity of 76.49 percent. In the transformed roots the transcription factor AtMYB12 in Murashige and Skoog complete medium reported better results with a total anthocyanin content of 49.49 mg Cyanidin-3-glucoside per-100 g; antioxidant capacity of 72.10 percent and anti-inflammatory activity of 79.4 percent. Statistical results suggest that the culture medium influences the production of anthocyanins, and the transformed roots in the transcription factor are the most relevant. These results suggest that genetic transformation and the optimization of culture conditions can increase anthocyanin production.Item Evaluación de la vida útil de un extracto con polifenoles procedentes de la flor de Jamaica (Hibiscus sabdariffa L.) obtenido mediante extracción asistida por ultrasonido(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Aldás Loma, Emily Vanessa; Fernández Rivero, DanaeThe focus on the use of natural products has grown considerably in recent years due to their therapeutic benefits, including antioxidant and anti-inflammatory activity. Plant extracts represent an important source of bioactive compounds, such as polyphenols, which contribute directly to these properties. However, to ensure the efficacy and quality of these extracts, it is essential to determine their shelf life, since factors such as pH, humidity and storage temperature can influence the stability of these compounds. In this study, the Jamaican flower extract was obtained by ultrasound-assisted extraction and the concentration of polyphenols was determined by the Folin-Ciocalteu method, achieving a higher polyphenol content when using an ethanol concentration of 70 percent and with an extraction temperature of 50 degrees Celsius, reaching a value of 62,667 milligrams of gallic acid per gram of dry weight. Subsequently, its antioxidant capacity was evaluated through the DPPH assay, obtaining 90.886 percent inhibition, and with respect to Trolox equivalents, 221.234 micromoles per gram of dry weight were obtained. The antioxidant activity was analyzed by egg albumin denaturation assay, registering inhibition percentages between 38.642 and 62.585. Finally, the shelf life, stored in amber glass jars under refrigerated conditions, was determined to be about 32 days, fitting a first-order kinetic model with a rate constant of 0.0032 per day.Item Evaluación de la capacidad antioxidante de los polifenoles microencapsulados procedentes de la cáscara del taxo (Passiflora tarminiana)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Lema Ochog, Mónica Alexandra; López Hernández, Orestes DaríoTaxo peel is a by-product from the drying and peeling activities of the fruit processing industries. These residues, when not properly treated, end up in landfills generating environmental pollution problems that are hazardous to health, completely avoiding their polyphenolic content. Therefore, the extraction of these bioactive compounds is of interest for future applications in the food, cosmetic or pharmaceutical industry. For the extraction of polyphenols, two factors were studied, the time of 30, 60 and 90 minutes and the concentration of the solvent (EtOH) of 25, 50 and 75 percent, being 66,37 minutes with an amount of solvent at 58,99 percent the optimum conditions to maximize the polyphenolic content, with which, a total of 130,69 milligrams of gallic acid equivalents per gram of dry base was obtained. Subsequently, for the microencapsulation technique by spray drying, an inlet and outlet temperature of 150 and 90 degrees Celsius was used, respectively, with maltodextrin as the encapsulating agent, reflecting an efficiency of 83,50 percent. Finally, antioxidant activity was determined by the DPPH test, with an inhibition percentage of 80,04 for the concentrated extract and 20,10 for the microencapsulated one. It is concluded that the microencapsulation technique keeps the bioactive compounds stable and helps to release them in a controlled manner. The result is useful in the formulation of nutraceutical products important for health and disease prevention.Item Evaluación de la producción de fenoles, flavonoides y antioxidantes en sistemas biotecnológicos de pitahaya (Hylocereus megalanthus) con metil jasmonato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) García Ramos, Marissa Miossothy; Lalaleo Córdova, Liliana PaulinaThis research evaluates the effects of methyl jasmonate as a plant stress inducer on the production of phenolic compounds, flavonoids and antioxidant capacity in cellular biotechnological systems of pitahaya (Hylocereus megalanthus). Stress was induced at different concentrations of 0, 50 and 150 micromolar methyl jasmonate at time intervals of 7, 14, 21 and 28 days. The results showed with 50 micromolar a continuous maximum phenol production until day 28 with 137,639 equivalents of gallic acid, while 150 micromolar achieved a phenol production of 126,087 equivalents of gallic acid at 28 days. In flavonoid production, 150 micromolar showed the fastest increase, 121,562 quercetin equivalents in 14 days. In antioxidant capacity, 150 micromolar MeJa elicited the highest initial response, 89.518 percent inhibition of DPPH within 14 days. This study concludes that, for industrial applications aimed at both growth and the production of bioactive compounds, the treatment of pitahaya cells with 50 micromolar methyl jasmonate is optimal, since they provide a balance between progressive growth and greater production of metabolites. Alternatively, higher concentrations such as 150 micromolar methyl jasmonate can be used for rapid compound production despite reduced cell growth. The findings provide valuable information for laboratory processes at industrial levels, depending on specific production objectives and as a contribution to the limited research of these compounds in plant cell suspensions.Item Estudio de la capacidad antioxidante de panqueques elaborados a base de harina de chontaduro, amaranto y trigo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Vivanco Barrera, Dennys Janeth; Vilcacundo Chamorro, Rubén DaríoChontaduro, a fruit native to tropical areas of Latin America, is of great interest for its nutritional composition, as it has a significant contribution to carbohydrates and lipids, as well as beta carotene, which has antioxidant properties that are related to the prevention of degenerative and cardiovascular diseases. However, the chontaduro in Ecuador is undervalued and little used, both production and consumption is directed to certain localities, several investigations have shown that chontaduro flour has a wide application in the production of bakery products. In this research, chontaduro flour was made from the pulp and peel of the fruit, the freeze-drying and milling process was used to obtain it, the flour was used in the formulation of pancakes together with other ingredients, and the best pancake formulation was determined by means of a sensory evaluation. Finally, the antioxidant capacity of the flour and pancake with the best acceptability was measured using the ABTS method, the results were 56.61 and 99.81 micro mol of trolox equivalent per gram of sample for chontaduro flour and pancake with the best acceptability, respectively. Therefore, chontaduro flour, due to its content of bioactive compounds, could be considered as an ingredient in the development of new food products with functional characteristics.Item Evaluación del potencial antioxidante, antiinflamatorio y de conservación de una crema formulada con compuestos bioactivos extraídos del Aloe vera(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Sánchez Núñez, Carol Tatiana; Fernández Rivero, DanaeA. vera is a plant that has been used for centuries for health, beauty, skin care, medicine, and is currently part of a large number of commercial products. This species of Aloe belongs to the group of plants that has antioxidant and anti-inflammatory properties. It is for this reason that it is proposed to elaborate a cream based on the bioactive compounds extracted from A. vera and verify whether or not its antioxidant and anti-inflammatory properties are maintained. The phenolic compounds of the bark and gel of A. vera were extracted by ethanolic extraction using different concentrations of ethanol/water solvent (50:50 and 80:20). These were quantified with the Folin - Ciocalteu method. The extract with the highest content of phenols was concentrated and the antioxidant and anti-inflammatory activity was extinguished by the DPPH method and denaturation of egg albumin, respectively. A cream was made using the concentrated extract together with some excipients. To this cream, the useful life is reduced by measuring the pH and viscosity. In addition, analysis of antioxidant and anti-inflammatory activity was performed. Through a statistical analysis, the bark combined with a 50:50 ethanol-water solvent concentration was defined as the best treatment. Since 6.986 milligrams of gallic acid per gram of plant material were obtained. The ethanolic compounds from A. vera showed antioxidant and anti-inflammatory activity, demonstrating that these microorganisms have the potential to be applied in the production of natural bioactive molecules.Item Evaluación de la capacidad antioxidante de un yogurt elaborado con la incorporación de cáscara de mango (Mangifera indica) de la variedad Tommy Atkins(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Sisa Aguagallo, Gloria Elizabeth; Salazar Garcés, Diego ManoloThe mango peel is a by-product of the food industry that has excellent nutritional and bioactive properties such as fiber and antioxidants with many health benefits, however, despite its properties, it is discarded as waste, generating environmental pollution. During the process, the mango peel was freeze-dried for 48 hours to subsequently grind until a fine flour was obtained. The mango peel flour showed a high fiber content and high antioxidant capacity. For the elaboration of the yogurt, the flour was dissolved in the milk before pasteurization and fermented until reaching a pH close to 4.6, finally it was cooled. Yogurt after 24 hours was beaten and mango jam was added in order to flavor the product. The proximal analysis showed high values with respect to the control yogurt in parameters such as fiber, carbohydrates and total calories, while moisture and protein were higher in the control yogurt. No significant differences were observed in the ash and fat parameters. On the other hand, the antioxidant capacity of flour-added yogurt was as expected higher compared to the control. The results show that the inclusion of mango peel flour allows obtaining a nutritious yogurt with good sensory characteristics, in turn the use of agro-industrial waste that favors environmental management.