Ciencia e Ingeniería en Alimentos y Biotecnología

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Has files: YesSubject: search.filters.subject.ACEITES VEGETALES

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    Estudio de factibilidad para la elaboración de una crema hidratante antienvejecimiento con aceite de aguacate (Persea americana) enriquecida con ácido hialurónico en el cantón Ambato, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Rivera Reinosos, Alejandra Monserrath; Valencia Silva, Alex Fabián
    Skin aging is caused by internal and external factors that precipitate a natural process, which has great repercussions within society. Currently, it has gained greater importance in different scientific studies with the aim of treating bad skin care habits, whether they are caused by climate changes and the use of conventional cosmetics. A feasibility study was prepared to corroborate the acceptance of a facial cream. In the market study, a survey was carried out on people between the ages of 35 and 49, where the demand, supply, and competition of cosmetics were recognized to determine the acceptance of the product. The technical study establishes the size of production, location, and engineering of the project, detailing the technical and scientific part of the product. In the economic study, the costs, investments, cash flow and sales required for the establishment of the plant were described. Finally, in the financial evaluation, the indicators were calculated where it was reflected that the project is profitable and viable according to the cost/benefit indicator of the investment, which was 1.67 for its execution in the cosmetic market. Faced with this situation, the need arises to develop an anti-aging moisturizing cream based on avocado oil and hyaluronic acid, implementing biotechnology in the production and quality control processes, taking advantage of the molecular synergy of plants to create new enhancing additives for facial care.
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    Estudio de factibilidad para la elaboración de una crema hidratante antienvejecimiento con aceite de aguacate (Persea americana) enriquecida con ácido hialurónico en el cantón Ambato, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Coca Gaibor, Andrea Alexandra; Valencia Silva, Alex Fabián
    Skin aging is caused by internal and external factors that precipitate a natural process, which has great repercussions within society. Currently, it has gained greater importance in different scientific studies with the aim of treating bad skin care habits, whether they are caused by climate changes and the use of conventional cosmetics. A feasibility study was prepared to corroborate the acceptance of a facial cream. In the market study, a survey was carried out on people between the ages of 35 and 49, where the demand, supply, and competition of cosmetics were recognized to determine the acceptance of the product. The technical study establishes the size of production, location, and engineering of the project, detailing the technical and scientific part of the product. In the economic study, the costs, investments, cash flow and sales required for the establishment of the plant were described. Finally, in the financial evaluation, the indicators were calculated where it was reflected that the project is profitable and viable according to the cost/benefit indicator of the investment, which was 1.67 for its execution in the cosmetic market. Faced with this situation, the need arises to develop an anti-aging moisturizing cream based on avocado oil and hyaluronic acid, implementing biotechnology in the production and quality control processes, taking advantage of the molecular synergy of plants to create new enhancing additives for facial care.
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    Evaluación de la estabilidad oxidativa de una mezcla de aceites de sacha inchi (P.volubilis) y chía (S.hispanica) en polvo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Pardo Jara, Gregory André; Paredes Escobar, Mayra Liliana
    Sacha inchi (P.volubilis) and chia (S.hispanica) oil are the natural source with the highest percentage of unsaturated fatty acids known. They are mainly composed of alpha-linolenic acid and linoleic acid and are consumed for their high nutritional value. In contrast, the large amount of unsaturation in their structure makes them susceptible to oxidation. The objective of this research was to increase the oxidative stability of oils in a 50:50 (w-w) ratio. For this purpose, the use of alpha-tocopherol and butylated hydroxytoluene in the microencapsulation process by spray drying (SA), adsorption coating (RV) and spray drying with adsorption coating (SA-RV) was evaluated. An accelerated oxidation test was performed and determined that the RV samples with N-ZORBIT 2144 exhibited longer shelf life compared to SA and SA-RV. The results of the experimental design suggest that the use of adsorption coating gives a higher level of protection than spray drying. Thus, the type of process, antioxidant and their interaction affect the oxidative stability of the oils.
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    Microencapsulación del aceite de sacha inchi (Plukenetia volubilis L.) en combinación con el aceite esencial de eucalipto (Eucalyptus globulus L.), limón (Citrus limonum.) y albahaca (Ocimum basilicum L.) mediante secado por aspersión
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2023-09) Sánchez Palacios, Abraham Rodolfo; López Hernández, Orestes Darío
    Degradation of polyunsaturated fatty acids is a common problem in vegetable oils, usually caused by exposure to different environmental conditions; natural antioxidants such as essential oils and industrial methods such as microencapsulation are commonly used to ensure the reduction of these degenerative processes and prolong their shelf life. The objective of this research is to microencapsulate sacha inchi oil in combination with the essential oils of lemon eucalyptus and basil by spray drying, using a mixture of maltodextrin, arabic gum and sacha inchi in a 1:1:1 ratio together with the essential oils in concentrations of 0.5, 0.4 and 0.5 percent respectively, with an inlet temperature of 150 degrees Celsius. Applying FTIR-ATR (Attenuated Total Reflectance) spectrophotometry, the efficiency of microcapsulation was evidenced. Fluidity and compressibility were evaluated by means of the Hausner and Carr indices, each mixture showed relatively poor indices compared to its limit, greater than 38 for Carr and greater than 1.6 for Hausner. The antioxidant capacity was evaluated by the DPPH test with dilutions of 1 over 200, 250 and 300 for each mixture of microencapsulates, diluting 0.1 g of each sample in 20, 25 and 30 ml of distilled water, respectively. It was concluded that the oil mixture of sacha inchi oils together with lemon is superior in comparison to the three previously mentioned, presenting Carr and Hausner indexes of 42.23 and 1.42 respectively and an antioxidant capacity of 326.74 micromol per liter of the Trolox compound.
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    Microencapsulación de mezcla de aceites de cáñamo, girasol y sacha inchi rico en CBD
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Ortiz Guerrero, Luis Eduardo; López Hernández, Orestes Darío
    Several molecules of the hemp plant, such as CBD and THC, have been shown to be effective as treatments for psychiatric and other conditions such as sleep disorders, migraines, cancer pain, seizures and skin diseases. However, social stigma about the cultivation and consumption of this plant limits access to these treatments despite the fact that CBD has no psychoactive properties. The present study focused on making a microencapsulated product that combines the medicinal benefits of the hemp plant with the addition of sacha inchi oil, which is rich in fatty acids and vitamins, as an added value. To this end, an emulsion was made from a mixture of hemp, sacha inchi and sunflower oils together with gum arabic and maltodextrin, which fed a spray dryer to obtain a whitish powder, obtaining a yield of 63.87 percent in the best treatment, Subsequently, tests were carried out on the microencapsulated product where it was determined that it obtained an average humidity of less than 1.5 percent in the first week after it was obtained and 2.9 percent after 10 weeks of storage, it was also obtained that the fluidity of the microencapsulated product was not very acceptable even after the application of excipients to improve the fluidity, finally an infrared FTIR-ATR test was carried out where a good level of microencapsulation was qualitatively determined.
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    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 Liliana
    The 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.
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    Estudio de factibilidad para la producción de una crema hidratante, suavizante y protectora de rayos UV a base de aceites vegetales de mandarina (Citrus reticulata) y naranja (Citrus sinensis) en el cantón Ambato, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03) Gutiérrez Valle, Ligia Carolina; Valencia Silva, Alex Fabián
    Currently, the cosmetic market has a wide variety of products that favor skin care. In order to include a product on the market that meets people's needs, a feasibility study was carried out for the production of a moisturizing, softening and UV-protective cream based on tangerine and orange vegetable oils. In the market study, a survey was applied to people between 15 and 70 years of age in the Ambato canton, managing to determine the requirements of the target market, as well as their needs in terms of skin care, identifying that 77 percent is willing to purchase the product and that 23 percent would be the consumers to whom the product must be sold. In the technical study, it was possible to identify the optimal place of the company, which is in the Atahualpa parish, belonging to the Ambato canton, the characteristics of the product were also analyzed, as well as the raw material and equipment necessary for production and marketing. Finally, a financial economic analysis was carried out, where a NPV of 167,254.30 was obtained, an IRR of 134 percent, a break-even point of 1,535 units sold to recover the invested capital; In addition, a cost benefit ratio of 1.50, an ROI of 17 percent and a recovery period of 1 year, 1 month, 10 days, identifying that the project is profitable and feasible for its execution.
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    Estudio de factibilidad para la producción de una crema hidratante, suavizante y protectora de rayos UV a base de aceites vegetales de mandarina (Citrus reticulata) y naranja (Citrus sinensis) en el cantón Ambato, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03) Freire Núñez, Daniela Soledad; Valencia Silva, Alex Fabián
    Currently, the cosmetic market has a wide variety of products that favor skin care. In order to include a product on the market that meets people's needs, a feasibility study was carried out for the production of a moisturizing, softening and UV-protective cream based on tangerine and orange vegetable oils. In the market study, a survey was applied to people between 15 and 70 years of age in the Ambato canton, managing to determine the requirements of the target market, as well as their needs in terms of skin care, identifying that 77 percent is willing to purchase the product and that 23 percent would be the consumers to whom the product must be sold. In the technical study, it was possible to identify the optimal place of the company, which is in the Atahualpa parish, belonging to the Ambato canton, the characteristics of the product were also analyzed, as well as the raw material and equipment necessary for production and marketing. Finally, a financial economic analysis was carried out, where a NPV of 167,254.30 was obtained, an IRR of 134 percent, a break-even point of 1,535 units sold to recover the invested capital; In addition, a cost benefit ratio of 1.50, an ROI of 17 percent and a recovery period of 1 year, 1 month, 10 days, identifying that the project is profitable and feasible for its execution.
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    Determinación de los índices de degradación en aceites vegetales usados en procesos de fritura en restaurantes de la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-03) Bombón Sandoval, Alex Darío; Pérez Aldas, Lander Vinicio
    Vegetable oils after being used in frying processes undergo physical and chemical changes, so the present study aimed to determine degradation rates of vegetable oils in samples taken from restaurants in the city, the main analyzes were the acidity index with an average of 0.496 percent oleic acid for the samples and 0.203 percent oleic acid for the blanks; the peroxide index with an average of 5.453 milliequivalents of oxygen per kilogram of oil for the samples and 1.034 milliequivalents of oxygen per kilogram for the blanks; saponification index of 198.814 milligrams of potassium per gram for the samples and 192.084 milligrams of potassium per gram for the blanks; In the physical tests an average density of 1,263 was obtained for the samples and 1,215 for the blanks, in the refractive index 1,469 was obtained for the samples and 1,471 for the blanks, and finally the color was determined, obtaining an average for the samples from: Luminosity (L) = 63.2; Brightness towards red (a) = 10.1; Brightness towards yellow (b) = 34.8 and for blanks: Luminosity (L) = 40.6; Brightness towards red (a) = -1.2; Brightness towards yellow (b) = 9.9. The analyzes made it possible to determine that there are samples that exceed national standards and become harmful to health.
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    Efecto de la temperatura de extracción en el rendimiento y perfil de ácidos grasos del aceite de morete (Mauritia flexuosa L.f.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Rivera Chasiquiza, Maritza Gissela; Ramos Moya, Milton Rubén
    Morete (Mauritia flexuosa L.f.) is an oily product produced and consumed in the Amazon. Several studies highlight its high oil content and nutritional value. The objective of the present investigation was to study the effect of the extraction treatment by pressing on the yield and the fatty oil acid profile. An AxB experimental design was applied, with 3 replicas, where A corresponds to the morete fruit (a0: with cut and a1: without bark) and B temperature and extraction time (b0: 45 Celsius degrees for 30 min, b1: 65 Celsius degrees for 20 min and b2: 85 Celsius degrees for 10 min). The physicochemical characteristics of the product, and the oil of the different treatments were determined: acidity, yield and fatty acid profile. The results of the characteristics of the fruit were the following: length 5.47 cm, diameter 4.59 cm, weight 51.83 g, pH 3.43, AI 0.69 percent and humidity 56.23 percent. The ANOVA of the treatments found different differences p (smaller than 0.05) in the acidity, yield and fatty acid profile of the oil. The best treatment (T6: without bark at 85 Celsius degrees for 10 min) presented a yield of 14.76 percent, acidity 1.69 percent and fatty acid profile: MUFAs 79.45 percent, highlighting ico-9 oleic acid with 79.29 percent, SFA 16.31 percent and PUFA 4.23 percent. The estimated conservation time of T6 was 472 and 295 days at 20 and 25 Celsius degrres, respectively. These results consider the most as a potential raw material for the production of high-quality oil.