Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Análisis de la rizósfera de cultivos de fresa selectos de la Unión de Productores Agroecológicos de Tungurahua aplicando técnicas de meta-taxonomía 16s Rrna. Articulado al Proyecto de Investigación aprobado mediante Resolución Nro. UTA-CONIN-2023-0294-R(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Cajas Corrales, Kathelyn Noemi; Calero Cáceres, William RicardoThis study analyzes the rhizosphere microbiota of F. x ananassa Albión Californiana cultivated in Tungurahua, Ecuador, highlighting its critical role in soil health and agricultural sustainability. Understanding the composition and functionality of microbial communities in the rhizosphere is essential for developing efficient agricultural practices and enhancing crop resilience to environmental stressors. This research provides foundational insights for future studies exploring the potential of these microbial communities to improve soil fertility and agricultural productivity under specific agroecological conditions. Samples were collected from six representative localities and analyzed using bioinformatics tools such as QIIME 2, EzBiocloud, and PICRUSt to assess microbial diversity and predict functional profiles. Proteobacteria was identified as the dominant phylum, followed by Actinobacteria and Acidobacteria. The highest microbial richness was observed in La Florida and Chiquicha Chico, with Chao1 values surpassing four thousand, whereas Yacupamba exhibited lower diversity due to acidic soils and low organic matter levels. Key metabolic pathways such as nitrogen fixation and antimicrobial compound synthesis were identified, with notable microorganisms including A. xylosoxidans and A. calcoaceticus. Although statistical differences were not significant, the results are highly relevant for generating hypotheses about the relationship between microbial composition and soil health. Expanding the scope of this study with larger sample sizes and integrating advanced techniques like functional metagenomics and metabolomics could facilitate the development of specific biofertilizers and sustainable agricultural strategies, ultimately enhancing crop resilience and productivity under changing environmental conditions.Item Desarrollo de un biorecubrimiento a partir de cera de abeja para mejorar la vida útil de las fresas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Zhu Ordoñez, Luis Fernando; Garcés Moncayo, María DanielaThis study focuses on the development of bio-coatings to extend the shelf life of strawberries, a highly perishable fruit that poses significant commercial challenges for farmers, with the aim of replacing conventional preservation methods, which are generally chemical in nature and potentially hazardous to consumer health. The study's methodology focused on the formulation of three distinct bio-coatings, each combining beeswax with walnut oil and essential oils of oregano and clove, chosen for their well-known antimicrobial properties. The effectiveness of these coatings was rigorously evaluated through a series of physicochemical assays, such as weight loss, rot percentage, color, pH, total soluble solids content, and titratable acidity. Additionally, microbiological tests were conducted to determine the bio-coatings' resistance against various concentrations (1:10; 1:100; 1:1000) of the fungus B. cinerea, responsible for post-harvest rot in strawberries. Tests were carried out under two temperature regimes: room temperature (17-22) Celsius and refrigeration (4-7) Celsius; this methodological approach not only confirmed the efficacy of the bio-coatings under different conditions but also contributed to the forefront of research in natural food preservatives. The results obtained showed that strawberries treated with the bio-coatings maintain their sensory and nutritional attributes for an extended period, up to 8 days under room conditions and up to 15 days in refrigeration; this finding represents a significant step towards natural and sustainable preservation methods.Item Efecto de la aplicación de un recubrimiento comestible a base de almidón de cidrayota (Sechium edule) de la variedad virens levisenla calidad y vida útil de la fresa (Fragaria ananassa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Ferrer Morocho, Yandri Vinicio; Ramos Moya, Milton RubénThis research aimed to evaluate the effect of applying a cidrayota starch-based coating on the quality and shelf life of strawberries stored at 4 degrees Celsius for 10 days. The physicochemical characterization of cidrayota, the physicochemical parameters and functional properties of the starch were determined and a full factorial design was used to evaluate the starch concentration (a0: 1 percent and a1: 2 percent) and the immersion time (b0 : 5 min and b1: 10 min) in the physicochemical quality and useful life of the strawberry stored in refrigeration. The cidrayota presented the following characteristics: pH 6.7, SST 4.6 degrees brix, acidity 0.036 grams citric acid for each gram of sample, maturity index 129.6 and starch content 1.45 percent. Starch a humidity of 8.4 percent, dry matter 91.55 percent, ash 0.51 percent, lipids 0.22 percent, gelatinization temperature 65.4 degrees Celsius, water retention capacity 7.75 percent, solubility 3.96 percent and swelling power 9.11 percent. The best coating was the treatment with 2 percent starch and 10 min of immersion due to the lower weight loss at 5.7 days, high values in color, flavor and texture, and longer shelf life (6.7 days). It was concluded that the cidrayota starch-based coating plays a protective barrier function in strawberries and prevents water loss and evidenced the potential of starch as an edible coating.