Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Evaluación del efecto de la enzima Cel6D de Paenibacillus barcinonensis en la degradación de residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Zurita Gancino, Joaquín Fernando; Cerda Mejía, Liliana AlexandraThe accumulation of agro-industrial residues generated by agricultural activity in Ecuador represents a significant environmental challenge because inadequate management can cause contamination and affect public health. The use of specific enzymes for cellulose degradation has been widely studied. Thus, this study focused on evaluating the effect of the enzyme Cel6D from Paenibacillus barcinonensis on the degradation of these residues, seeking a biotechnological alternative for their use and reduction of environmental impact. The methodology employed included the construction of a vector for the expression of the enzyme in Escherichia coli, followed by purification by affinity chromatography. The enzymatic activity of Cel6D was evaluated on various swollen and non-swollen agro-industrial substrates. The results showed that the enzyme presented enhanced enzymatic activity on swollen substrates, highlighting a yield of 1.84 49 milliunits of cellulose activity per milligram on cocoa husk and 1.49 49 milliunits of cellulose activity per milligram on rice bran, suggesting that swelling facilitates the access of the enzyme to cellulose. It was concluded that Cel6D is effective in the degradation of agro-industrial wastes, especially when the substrates are treated by acid swelling to increase its accessibility. This research highlights the importance of optimizing the swelling and purification processes to maximize enzyme activity and its potential application in biorefineries, thus contributing to a circular and sustainable economy in waste management in Ecuador.Item Obtención de una bebida láctea fermentada a partir de cepas probióticas aisladas de residuos de caña de azúcar (Saccharum officinarum L) y yuca (Manihot esculenta)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Telenchana Jarrin, Jonathan Javier; Sánchez Garnica, Manoella AlejandraThe food industry has used lactic acid bacteria (LAB) for the production of a number of fermented dairy products; however, not all species used are considered probiotics. Therefore, the objective of the study was to demonstrate the viability of 10 probiotic strains obtained from natural residues of sugar cane (Saccharum officinarum L) and cassava (Manihot esculenta) for the production of fermented milk beverages, using physicochemical techniques such as pH and titratable acidity subject to the NTE-INEN 2395 standard, obtaining results ranging from 4.9 to 6.5 for pH and acidity from 0.37 to 0.92, values that were defined according to the behavior and activity of each of the 10 strains treated in the research. Fermentation was monitored for 12 h. In addition, bacterial growth was analyzed by counting the CFU/g in each sample collected during fermentation. The fermented beverages that visually presented the best characteristics were evaluated using sensory analysis. Of the 10 strains, four generated a beverage suitable for human consumption by possessing physicochemical, microbiological, and sensory characteristics similar to those of a commercial product. The use of new probiotic strains capable of generating fermented milk beverages opens up an alternative for probiotic consumption, allowing consumers access to a variety of probiotics with beneficial properties. Thus, the creation and distribution of functional products obtained from probiotic strains derived from natural residues is allowed.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 Elaboración de platos biodegradables germinables a partir de materiales agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Lozada Pérez, Daisy Paola; Moreno Toasa, Gabriel AlejandroIn this research, germinable biodegradable plates were developed from agro-industrial materials to avoid the consumption of disposable single-use plates, which are thrown into landfills, seas and oceans causing damage to the marine flora and fauna. Undoubtedly, since the plates have a germinative character, they become a unique and innovative proposal for the consumer because after its useful life is over, the plate returns to the earth and has the capacity to complete the biodegradation and germination process. As for the methodology, the physicochemical, mechanical and optical properties of germinable biodegradable plates were identified using an experimental design and the best treatment was determined, resulting in 25 percent corn (Zea Mays); 30 percent second-use Kraft paper (without ink, not bleached). In addition, after the statistical analysis it was determined that the seeds of edible species radish (Raphanus sativus) and lettuce (Lactuca sativa), do not have significant differences that affect the analysis of the properties. Finally, the plates biodegraded in 45 days while, the germination percentage for radish was 85 percent and lettuce 75 percent. It was demonstrated that the natural fibers of the germinable biodegradable dishes were ideal, and the dishes are an ecological alternative to reduce environmental pollution.Item Elaboración de bandejas biodegradables germinables a partir de coronas de piñas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Arias Benitez, Daimy Fernanda; Moreno Toasa, Gabriel AlejandroThis research focuses on the search for a sustainable alternative that contributes to the reduction of the use of disposable plastics and, at the same time, promotes the regeneration of ecosystems through the growth of new forms of life. The problem lies in the need to reduce the environmental impact generated by non-biodegradable materials, promoting innovative and functional solutions. The methodology employed included the analysis of physicochemical, mechanical and optical properties, using an experimental design that allowed determining the optimal combination of materials. Showing that the best treatment presents a moisture percentage of 10.09 percent, beneficial for maintaining seed stability, a thickness of 3.5 mm ensuring structural integrity, a solubility percentage of 17 percent, the lowest among the treatments, a water vapor permeability of 3. 64E-06 grams, millimeters, hours to the minus one, centimeters to the minus 2, pascals to the minus 1 and a water resistance during 48 hours of monitoring, a color in green and yellow shades and a minimum transparency, protecting the food from exposure to light, high biodegradability in a time of 30 days and a germination potential of 75 percent for radish and 70 percent for coriander. These results confirm the feasibility of developing germinable biodegradable trays as a practical, sustainable solution aligned with current environmental needs.Item Evaluación de la capacidad antioxidante y antiinflamatoria de un extracto obtenido a partir de la seda de maíz (Zea mays)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Ulpo Galarza, Nayeli Narcisa; Fernández Rivero, DanaeThe lack of knowledge of the bioactive properties of agroindustrial residues represents a potential waste of valuable natural resources. In Ecuador, around 1.38 million tons of corn are produced annually, equivalent to millions of kilograms of silk, a by-product discarded during corn harvesting. Faced with this challenge, new alternatives have been explored for using corn silk native to the Sierra region as an antioxidant and anti-inflammatory potential. In this study, silk extracts were obtained from a three-factor experimental design, where ethanol concentration, extraction time, and solvent mass to volume ratio were evaluated. The phenolic content was determined by the Folin-Ciocalteu method and the treatment with 70 percent ethanol for 30 minutes and a mass and solvent volume ratio of 1 in 30 was established as the extract with the highest phenolic content of 69,903 milligram gallic acid equivalents per gram of dry weight. The antioxidant capacity of the best extract was evaluated by DPPH assay, where 71.185 percent inhibition was obtained. The anti-inflammatory activity was performed using the albumin denaturation assay, where the inhibition showed percentages from 14.988 to 54.787. The analyses carried out revealed that corn silk contains a significant amount of phenolic compounds with antioxidant and anti-inflammatory properties, suggesting that this agro-industrial waste could be valorized in the pharmaceutical and cosmetological industry, in order to promote the use of natural resources.Item Evaluación de la actividad antioxidante y antiinflamatoria de carotenoides microencapsulados a partir de los residuos de la naranjilla (Solanum quitoense)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Sailema Criollo, Anthony Erick; López Hernández, Orestes DaríoThe percentage of food waste has due to the fact that companies do not correctly use the entire product. Consequently, research has been carried out in order to take advantage of these waste, highlighting naranjilla for its high nutritional content, particularly carotenoids, a bioactive compound with antioxidant and anti-inflammatory properties capable of preventing various diseases. In the present study, carotenoid extraction was performed out at different plant material/solvent ratios and extraction times. A statistical analysis was then applied to optimize the two factors, obtaining a concentration of 2,287 mg per liter. Next, it was microencapsulated with a polymeric combination of gum arabic and maltodextrin. Subsequently, the microencapsulation efficiency was evaluated qualitatively by FT-IR and quantitatively with 91,74 percent efficiency. The antioxidant activity was determined using the DPPH method, achieving an inhibition percentage of 63,00 and 49,52 for the extract and the microencapsulate, respectively. Finally, the anti-inflammatory capacity was evaluated with an inhibition percentage of 56,42 for the extract and 41,42 in the microencapsulated. The results obtained indicate that the higher the concentration of carotenoids in the sample, the better results will be achieved. Therefore, the purpose of this study is to take advantage of the residues of naranjilla with a high content of carotenoids with antioxidant and anti-inflammatory properties that can be used in new products of industrial interest.Item Elaboración de un aislado proteico a partir de la torta de soya residual obtenida en el proceso mecánico de extracción de aceite(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Perez Toasa, John Alexander; Paredes Escobar, Mayra LilianaThe consumption of plant-based protein has gained relevance in the food industry due to various factors, such as the growing global population, the environmental impact of livestock farming, and the demand for healthier foods. In Ecuador, where child malnutrition is a significant challenge, the development of a protein isolate from residual soybean cake represents a promising solution to improve the availability of high-quality, low-cost proteins. The methodology employed in this study included the mechanical extraction of soybean oil to obtain the residual cake, followed by a process of protein isolation and purification. Stages of milling and sieving of the soybean meal were performed, followed by the solubilization and precipitation of the protein under specific pH conditions. A two by two experimental design was implemented to optimize the pH conditions during protein solubilization (pH 8, 8.5, and 10) and precipitation (pH 4, 4.5, and 5), evaluating their impact on the yield and purity of the protein isolate. The results demonstrated that the oil extraction process is efficient in producing a protein-rich residual fraction. The obtained protein isolate exhibited a complete amino acid profile, with threonine, lysine, and isoleucine at 0.60, 0.61, and 0.61 grams of amino acids/100 grams of protein respectively as the predominant amino acids. These findings highlight the potential of soybean protein isolate as a nutritional supplement, underscoring the importance of processing conditions in the final product's quality.Item Desarrollo de snacks a partir de maíz morocho (Zea mays subsp. luxurians D.) y maíz negro (Zea mays var. alborubro-ornis G.) enriquecidos con b caroteno extraído de subproductos agroindustriales de la zanahoria (Daucus carota L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Gómez Sancho, Juan Jair; Delgado Ramos, Andrea VerónicaThe development of food products from traditional raw materials and agro-industrial by-products offers opportunities for innovation and sustainability in the food industry. The demand for healthy snacks is increasing owing to changes in lifestyle, increased urbanization, and preference for convenient foods. In this context, this study focused on developing snacks with morocho corn (Zea mays subsp. luxurians D.) and black corn (Zea mays var. alborubro-ornis G.) enriched with beta-carotene extracted from carrot (Daucus carota L.) by-products. This process included the extraction of beta-carotene by microwaving at 14 W and the incorporation of two percentages of beta-carotene to increase the nutritional value of the snack. Sensory analysis was performed to identify the best formulations. Subsequently, physicochemical analyses were carried out: pH (6.45), acidity (0.2 percent), moisture (6.13 percent; 6.26 percent), protein (9.6 percent; 9.1 percent), fat (6.7 percent; 6.9 percent), crude fiber (2.7 percent; 2.2 percent), ash (1.8 percent; 1.9 percent), and total carbohydrates (73.07 percent, 73.64 percent) for A1B2 (brown corn with 25 percent beta-carotene) and A2B2 (black corn with 25 percent beta-carotene). Microbiological analyses were performed to ensure compliance with INEN 2570 (2011). The results revealed no significant loss of beta-carotene in the final product, improving its appearance in terms of color and offering a product with excellent physical and sensory characteristics.Item Sustitución parcial de harina de trigo (Triticum aestivum L.) por harina de bagazo de caña de azúcar (Saccharum officinarum L.) deslignificado en la elaboración de galletas integrales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Condo Sánchez, María de los Ángeles; Guanoquiza Rivera, Manuel IsraelSugarcane bagasse (Saccharum officinarum L.) is the main by-product of the sugar industry; however, due to inadequate disposal, its use in the food field is little explored. To take advantage of the nutritional potential of this fibrous residue, whole-grain cookies were formulated with partial substitution of wheat flour by delignified sugarcane bagasse flour, in percentages of 0, 10, 20 y 30. An alkaline delignification treatment with NaOH 0.5 N, in a 1:4 solid: liquid ratio, assisted by autoclaving, was applied to improve the digestibility of the bagasse for human consumption. The rheological properties of the flours were studied by Mixolab against an objective profile. The cookies of the best treatment were determined by sensory and instrumental analysis, from which the physicochemical and microbiological quality was analyzed. The alkaline treatment was effective, achieving a lignin removal of 89 percent. In conjunction, the increase in the levels of delignified BCA flour provided greater water absorption capacity, greater kneading stability, less protein weakening, decreased viscosity, greater amylase activity and reduced starch retrogradation. Such effects led to a significant increase in hardness and a reduction in the amount of fractures in the cookies; while, in the color parameters, a decrease in lightness. Therefore, cookies with 10 percent partial substitution had higher sensory acceptability, with better texture and brightness, being considered a food rich in dietaryfiber.