Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Modelación de cinéticas de congelamiento mediante enfriamiento por inmersión en diferentes soluciones para camarón, atún, uvilla, arándano, brócoli(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Jima Jiménez, Josselyn Karina; Cadena Carrera, Santiago EsmiroThe food industry faces the constant challenge of preserving the quality of perishable products. The study of freezing kinetics in foods such as shrimp, tuna, goldenberry, blueberry, and broccoli is essential for optimizing preservation processes and ensuring product quality. Freezing slows down chemical and enzymatic reactions, extending the shelf life of food while preserving its nutritional and sensory properties. The freezing rate is a key factor influencing the final product quality. Rapid cooling promotes the formation of smaller ice crystals, which reduces cellular and tissue damage, thereby maintaining texture and flavor. Techniques such as immersion in cryogenic solutions have proven to be efficient in achieving rapid and uniform freezing. Research on freezing kinetics is crucial for optimizing food preservation processes and ensuring the quality of products delivered to consumers. The immersion technique in cryogenic solutions stands out as an efficient alternative for freezing various foods while preserving their properties and extending their shelf life. However, further research is needed to adapt freezing techniques to the specific characteristics of each food product and to develop more precise mathematical models that allow for better prediction of food behavior during the freezing process.Item Efecto de la adición de ácido ferúlico microencapsulado en la formación de una bebida instantánea(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Suquilanda Lizano, Mishel Alcivar; López Hernández, Orestes DaríoThe present research focuses on the addition of microencapsulated ferulic acid (FA) in the formulation of an instant powder drink. Ferulic acid is a phenolic compound with antioxidant properties that, when microencapsulated, improves its stability and bioavailability. Microencapsulation protects AF from environmental factors such as light and oxygen, increasing its effectiveness and allowing its application in the food industry. Therefore, the main objective of this research is to characterize the effect of the addition of microencapsulated ferulic acid in the formulation of an instant powder drink. Using a methodology focused on said characterization, the antioxidant capacity of the microencapsulated FA was evaluated using the DPPH method, which was responsible for measuring the free radical capture capacity of the microencapsulated product. In addition, several formulations were designed for the instant powder drink with the addition of microencapsulated AF from an AxB experimental design, obtaining a1b2 as the best treatment (Ratio 1:10/10 mg AF) and the safety of the product was confirmed, showing a high acceptability among consumers It was shown that the addition of microencapsulated FA in the powdered drink improved the stability and antioxidant capacity, without negatively affecting its sensory properties. In conclusion, the addition of microencapsulated ferulic acid in the formulation of instant drinks. powder is a strategy of great industrial interest that serves to improve the antioxidant stability and nutritional quality of a food product, without compromising its flavor and acceptability.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 ¬¬Enriquecimiento de una galleta de trigo mediante la sustitución parcial con chía (Salvia hispanica L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Espín Noboa, Alexis Sebastián; Paredes Escobar, Mayra LilianaCookies are among the most popular and consumed products in Ecuador. However, the fast pace of life of consumers creates a need for foods that are easy to access, quick to consume, and benefit their health. Chia (Salvia hispanica L.) is a pseudocereal with diverse functional properties, named as a superfood for its high amount of protein, antioxidants, fiber and fatty acids, beneficial to humans. This study aims to solve this social problem by generating a cookie with a higher amount of protein, fiber, and vitamins. Three formulations were proposed with a partial substitution of 10 percent of wheat flour. The ingredients were mixed to form dough that was laminated and baked. The best formulation was determined through sensory analysis, and proximate and oxidative rancidity analyses were developed. Hardness and fracturability were measured between the treatments. Sensory analysis determined formulation 544 to be the best, highlighting significant differences in color and flavor attributes among the three types of cookies. Proximal analysis showed an increase in protein and fiber contents in the best formulation, indicating nutrient enrichment. Rheological analysis showed an increase in the hardness of treatment 197 compared to the other treatments. Finally, oxidative rancidity analysis determined a shelf life of 304 days in the best formulation with a microbiological analysis that guarantees the safety of the product during storage.Item Estimación de tiempo de vida útil de una premezcla a base de matrices alimentarias andinas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Mosquera Fiallos, Evelyn Joana; Cerda Mejía, Liliana AlexandraIt was studied shelf life of a premix based on Andean food matrices with a formulation of 40 percent goose flour, 20 percent lupine flour, 20 percent quinoa flour, 10 percent mashua flour, 5 percent white carrot flour and 5 percent chia flour. Microbiological and physicochemical characteristics were evaluated at ambient temperature, such as 37 degrees centigrade for 37 days, obtaining absence of molds and yeasts, absence of mesophilic aerobic bacteria, absence of Enterobacteriaceae and absence of Salmonella, from day zero to day 37. Depending on the pH, the data was adjusted to zero order kinetics, determining a shelf life of 146 days at ambient temperature and 108 days at 37 degrees Celsius. In terms of acidity, a shelf life of 93 days at ambient temperature and 79 days at 37 degrees Celsius. Finally, depending on the humidity, with a kinetics of order one, a shelf life of 481 days at ambient temperature and 43 days at 37 degrees Celsius. Concluding that the premix of Andean crops meets the requirements of the Ecuadorian standard, this product can be oriented for consumption as a supplement for children from 1 to 3 years. In addition, the premix does not contain gluten, which makes it a suitable food for people with celiac problems.Item Efecto de la aplicación de ozono gaseoso en la conservación postcosecha de la pitahaya amarilla (Hylocereus megalanthus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Muyulema Infante, Yessenia Nathaly; Arancibia Soria, Mirari YosuneThe yellow pitahaya (Hylocereus megalanthus) is widely accepted in the Ecuadorian and international markets due to its nutritional, nutraceutical and functional properties. However, its short shelf life during post-harvest storage generates important losses for the industry. In this sense, the present bibliographic research aims to synthesize the effect of the application of gaseous ozone on pitahaya as an alternative for postharvest conservation and to determine the effect of ozone on its physicochemical, microbiological and sensory properties. In view of the results, ozone treatment is an effective alternative against spoilage microorganisms such as mesophilic aerobic bacteria, molds and yeasts; this treatment proved to be effective because it reduced the microbial load present in the pitahaya. The research showed that gaseous ozone acts positively on the physicochemical and sensory quality since the treatment does not present significant changes in these properties.Item Efecto de la adición de microencapsulado de aceite de Sacha Inchi (Plukenetia volubilis) y Chía (Salvia hispánica) en el tiempo de vida útil de un suplemento alimenticio(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Basantez Chimborazo, Arturo Josue; Paredes Escobar, Mayra LilianaThe addition of fatty acids to food products represents a challenge, due to the low stability and poor acceptability of these components. Microencapsulation is an alternative to take advantage of their benefits. In contrast, in the present study, a mixture of Sacha Inchi and Chia oils (MA) in a 2:1 ratio was microencapsulated by spray drying, using gum arabic and maltodextrin, oil load of 33 percent, inlet temperature of 150 and outlet temperature of 90 degrees Celsius, reaching an efficiency of 68.20 percent. Characterization by electron microscopy showed microcapsules (MC) with continuous, crack-free walls. Agglomerations were observed, the size range found was between 9.02 and 22.99 microns. Infrared spectroscopy analysis was performed, which confirmed the microencapsulation of the AM by decreasing the characteristic bands of the fatty acids. The oxidative stability of the MC supplement, free of preservatives and without packaging, was determined using the Oxitest reactor (Model V02M2U) and the AOCS Cd12c-16 method. Induction times exhibited a decrease in the samples with MC. The shelf life was calculated through a mathematical extrapolation at 15 and 20 degrees Celsius, presenting a reduction from 3.37 to 0.37 months and from 2.06 to 0.25 months, respectively, compared to the blank sample. With the results obtained, it was determined that the inclusion of MC in the supplement has a negative effect on the shelf life, however, the sensory attributes improved.Item Estudio preliminar de la estabilidad en tiempo real del suplemento alimenticio Fakulti Uro Health(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-09) Rubio Ibarra, Diego Javier; López Hernández, Orestes DaríoStability is an important factor to assess quality in a food product. The stability of its components and characteristics is affected by the exposure to environmental factors and external agents. Because of this, keeping stable parameters of quality is key, especially when products are intended for human consumption. The determination of a food product stability is important, not only from a quality standpoint, but also to stablish economical and logistical strategies for production, storage, and distribution. Real time stability of the food supplement Fakulti Uro Health was evaluated, this product is made of microencapsulated mortiño (Vaccinium floribundum Kunth) extract that contains a high level of anthocyanins. Eight lots were analyzed, with shelf times of up to 40 months. Total anthocyanin content was determined using pH-differential method and its degradation fitted a first-order kinetics model. a half-life time of 148 months was obtained. Stability of pH, moisture content and water activity were determined, and estimated shelf lives were extrapolated from regression models. For water activity calculation, the sorption isotherm curve was determined, which fitted the GAB model. No microbiological activity was found, and organoleptic characteristics remained within quality parameters in all tested samples. Finally, a shelf life of 39 months was proposed according to ACCSQ-PPWG protocol.Item Análisis de las metodologías más utilizadas para la determinación de la vida útil de alimentos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Díaz Quinaluisa, Daniela Aracelly; Acurio Arcos, Liliana PatriciaShelf-life analysis of food is of great interest to both the manufacturer and the consumer; the manufacturer needs to estimate the shelf-life of his product quickly and easily. Meanwhile, the consumer needs to know the expiration or use-by date on the product and that the product does not present physicochemical, microbiological and/or sensory changes that affect his health. The objective of this study was to analyze the most used methodologies for determining the shelf life of foods. Information was collected from a variety of foods considering the main indicators of deterioration and the kinetic parameters applied in each investigation; it was found that the main indicator of deterioration in most of the foods that provide oil and, or fat is the peroxide value in chemical analysis, while in sensory analysis it is the hardness and texture. Most studies have focused on subjecting products to stress, the most widely used being temperature, together with the Arrhenius equation, which allows relating the constant rate of a chemical reaction as a function of temperature, determining the shelf life in a short time, without the need to use so much laboratory material. The accelerated shelf-life testing method is the most used by researchers to predict the shelf life of food in a short time, unlike the direct method that provides perfect results, but requires long time and therefore involves more expenses.Item Aplicaciones de la nanotecnología para el envasado de alimentos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Sibri Albarracín, Vanessa Nataly; Morales Acosta, Dayana CristinaThe main objective of this study focuses on the analysis of nanotechnology applications for food packaging, taking into account its contributions and benefits for the food industry. In this way, a theoretical analysis of the published scientific studies related to nanotechnology in the development and innovation of packaging for food products was carried out, with most of the information published during the last five years, which was available in the databases offered by the Technical University of Ambato (Wiley Online library, Scopus) and also used the open access database (SciELO, Latindex, Pub Med, SCI-HUB). The information obtained has served to identify the current situation of nanotechnology and its relationship with food packaging. The results obtained were that nanotechnology in food packaging is already a reality for different foods and has been making inroads into the market in a subtle way, which without realizing it already has an acceptability by the consumer, which is beneficial for the food industry since the shelf life of the food is extended, microorganisms are detected and/or eliminated, the susceptibility of the product to climatic changes has been considerably reduced since packaging with nanotechnology has high barrier conditions.