Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Formulación de un gel a base de extracto de polifenoles obtenidos de la cáscara de Theobroma cacao L. con actividad antioxidante(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07) Tuitise Varas, Dallyana Shirley; Fernández Rivero, DanaeThe husk of the Theobroma cacao L. pod is an agro-industrial residue containing phenolic compounds, which possess antioxidant activity and can be used in the development of products for the pharmaceutical and cosmetic sectors. Its use also contributes to the valorization of agricultural byproducts and the reduction of environmental impact. The extraction of phenolic compounds was carried out using an ultrasonic bath with a 2 cubed factorial design, where ethanol concentrations of 50 and 70 percent, solid-liquid ratios of 1:20 and 1:6, and temperatures of 30 and 40 degrees Celsius were evaluated. Subsequently, the selected extract was concentrated and incorporated into topical gel formulations at 3, 5, and 7 percent, corresponding to formulations A, B, and C. The results showed that the highest polyphenol recovery was obtained with 70 percent ethanol, a solid-to-liquid ratio of 1, at 20 and 30 degrees Celsius, reaching 19.03 mg of gallic acid per gram of dry sample. The extract exhibited antioxidant inhibition of 71.28 percent and an antioxidant capacity of 407,596 micromoles of Trolox per liter. All formulations met physicochemical criteria, and formulation A was selected as the most optimal, as it showed no significant differences compared to formulation B, achieving 54.028 percent inhibition and 305,759 micromoles of Trolox per liter. These results demonstrate the potential of cocoa husk as a source of bioactive compounds.Item Desarrollo de una tisana a partir de hojas de naranja (Citrus sinensis), y de limón (Citrus limon), y pulpa deshidratada de maracuyá (Passiflora edulis)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Morejón Gonzalez, Abraham Paul; Ortiz Escobar, Jacqueline de las MercedesThe present research project aimed to develop an-herbal infusion based on orange leaves (Citrus sinensis), lemon leaves (Citrus limon), and dehydrated passion fruit pulp (Passiflora edulis), in order to harness their bioactive compounds and antioxidant properties. The raw materials underwent a dehydration process under specific time and temperature conditions. Subsequently, three formulations were prepared and sensory evaluated by 30 panelists using a hedonic scale, considering attributes such as color, aroma, flavor, and overall acceptability. Based on the acceptability index, the formulation containing 30 percent orange leaves, 50 percent lemon leaves, and 20 percent dehydrated passion fruit pulp achieved the highest level of acceptance, with a score of 70.8 percent. The selected formulation was subjected to the analyses established by the applicable Ecuadorian standards for dehydrated plant products and herbal infusions. Proximate analysis revealed a moisture content of 9.06 percent and hydrochloric acid-insoluble ash content of 3.09 percent, both within the limits established by current regulations. A total polyphenol content of 2.39 mg gallic acid equivalents per gram of sample was also determined, in addition to an acidic pH suitable for ensuring the microbiological stability of the product. It was concluded that the developed herbal infusion exhibited adequate sensory quality and physicochemical stability, thereby constituting an innovative alternative for the utilization of plant-based raw materials with antioxidant potential and agro-industrial applications.Item Evaluación de la capacidad antioxidante de polifenoles microencapsulados procedentes de los residuos de guanábana (Annona muricata)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07) Masaquiza Muyulema, Susana Pamela; López Hernández, Orestes DaríoThe increasing generation of agro-industrial waste and its inadequate management represent a growing environmental concern due to the accumulation of by-products with potential value that are often discarded. Among these residues, soursop (Annona muricata) peel stands out as a source of phenolic compounds with antioxidant properties. Therefore, the aim of this study was to recover polyphenols from soursop peel by optimizing extraction conditions and evaluating the retention of bioactive compounds through spray-drying microencapsulation. Conventional extraction was performed using different ethanol concentrations (30, 50, 70, and 96 percent). Total polyphenol content was quantified using the Folin–Ciocalteu assay. Subsequently, extraction conditions were optimized through a two-factor, three-level factorial experimental design, considering solid-to-liquid ratios (1:15, 1:20, and 1:25) and extraction times (30, 45, and 60 min). Statistical analysis confirmed that both variables significantly influenced the extraction process, yielding a maximum polyphenol content of 30.75 mg GAE per gram under optimal conditions of a 1:25 solid-to-liquid ratio and an extraction time of 48.38 min. The extracts were microencapsulated using maltodextrin, achieving an encapsulation efficiency of 99.04 percent. FTIR characterization confirmed the preservation of functional groups associated with phenolic compounds within the encapsulating matrix. The findings demonstrated that soursop peel is a sustainable source of polyphenols and that spray drying is an effective strategy for preserving these bioactive compounds, supporting their potential application in the development of functional ingredients.Item Elaboración de un ingrediente funcional con capacidad antioxidante a partir de la frutilla (Fragaria x ananassa.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Barros Rivera, Brisa Isabel; Vargas López, José HomeroThe lack of knowledge regarding the creation of functional products from wild fruits is a significant obstacle, as is the underutilization of their bioactive compounds and antioxidant properties, such as polyphenols and anthocyanins. In this context, the present research focuses on valorizing this fruit as a natural and healthy alternative in the food industry to the use of artificial additives, and on establishing reliable technical parameters such as solvent concentrations and extraction times. To utilize these bioactive compounds, two fundamental parameters were considered: the extraction time (30, 60, and 90 minutes) and the ethanol concentration (25, 50, and 75 percent volume-volume), obtaining standard values at 60 minutes and a solvent at a percentage of 75. Next, the extract was subjected to a microencapsulation process by spray drying, using an encapsulating agent such as maltodextrin, the stabilization process at an inlet temperature of 150 and an outlet temperature of 80 degrees Celsius, obtaining adequate formation of microparticles and retention of the bioactive compounds. However, the results observed in the encapsulation performance, obtaining an efficiency of 88.73 percent using the DPPH assay, determined an inhibition capacity of 49.17 percent for the concentrate and 713.59 percent for the microencapsulated product, achieving antioxidant capacity after spray drying. This concludes that the use of atomization technologies aids in the formulation of functional products.Item Evaluación de la actividad antioxidante de los compuestos extraídos de los residuos agroindustriales de guayaba (Psidium guajava L.) como fuente natural de compuestos bioactivos provenientes de una industria de helados del cantón Salcedo, provincia de Cotopaxi(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01) Sandoval Velasco, Roger Ismael; López Hernández, Orestes DaríoThe challenges of population growth and increased food demands have led many ice cream companies to discard their waste, unaware of the significant opportunity presented by the extraction of polyphenolic compounds with antioxidant capacity, such as guava. These compounds can provide eco-friendly and sustainable solutions for industries like pharmaceuticals, food, and biotechnology. In the respective processes, residual seeds from the fruit were collected and conditioned, and the compounds of interest were quantified at different plant material-solvent ratios and extraction times. 70 percent ethanol for 30 minutes proved to be the best option, yielding quantities exceeding 400 mg GAE by g extracted. Subsequently, the resulting samples were microencapsulated with gum arabic as the encapsulant and their concentration was determined quantitatively, achieving 69,5 percent, and qualitatively using FTIR (infrared spectrophotometry). Finally, the percentage of DPPH inhibition was quantified, resulting in 92.59 percent in the concentrated solids and 50.17 percent in the microencapsulated product. This demonstrates the relationship between the treatment performed and the type of fruit used, which can contain various compounds of scientific and commercial interest, representing a new source for the extraction of bioactive compounds. Thus, the purpose of this project is to utilize guava seeds as a natural source of bioactive compounds for the development of products of industrial interest.Item Evaluación de la actividad antioxidante de extractos de Yuwi (Gurania lobata) microencapsulados mediante secado por aspersión(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01) Peñafiel Castillo, Darwin Joel; López Hernández, Orestes DaríoThe evaluation of bioactive compounds in underutilized species such as Gurania lobata (Yuwi) is essential to address critical problems such as non-communicable diseases, given its similarity to other cucurbits rich in carotenoids and fatty acids. This study focused on the evaluation of antioxidant capacity in extracts and microencapsulated samples with the purpose of improving the stability of bioactive compounds. Two factorial designs were used to evaluate extraction parameters, considering the material-to-solvent volume ratio and extraction time as independent factors. The optimal conditions for carotenoid extraction were the ratio of 1 gram per 15 microliters of ethanol for 90 minutes, while for fatty acids the optimal conditions were 1 gram per 20 microliters for 60 minutes. The carotenoid content was 18.01 mg per liter, while the total solids for fatty acids corresponded to 2.63 percent. Microencapsulation was carried out using maltodextrin and gum arabic in a proportion of 35 percent each, which showed a microencapsulation efficiency of 93.02 percent for carotenoids, confirmed by Fourier-transform infrared spectroscopy. The antioxidant activity of the microencapsulated carotenoids and fatty acids, evaluated by the DPPH method, presented inhibition values of 89 more less 0.003 percent and 77 more less 0.09 percent, respectively. The results obtained from the Yuwi (Gurania spinulosa) extracts demonstrate the potential of this plant due to its biological activities and its possible application in different industries.Item Formulación de un champú a partir de los compuestos bioactivos obtenidos del extracto de Cabuya (Agave americana)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01) Molina Taipicaña, Andy Ismael; Fernández Rivero, DanaeThe present research was carried out with the purpose of harnessing the biotechnological potential of Agave americana as a source of bioactive compounds applicable in the cosmetic industry, specifically in the formulation of shampoo. The importance of this study lies in the growing demand for natural and functional products that can replace synthetic ingredients, as well as the need to explore local plant resources capable of providing antioxidant properties for hair care. To obtain the bioactive extract, solid–liquid ultrasonic extraction was used, with 70 percent ethanol and methanol as solvents. An experimental design was applied to optimize the extraction conditions and maximize the polyphenol content. It was found that using 70 percent ethanol and a 60-minute extraction time yielded an extract with a higher content of polyphenolic compounds (1.08 percent) and antioxidant capacity determined by the DPPH method. The plant extract was characterized using FTIR spectroscopy, identifying signals associated with polyphenols, flavonoids, and saponins. Subsequently, three shampoo formulations were prepared using the concentrated plant extract, and their physicochemical properties were evaluated, all of which met the acceptance criteria. The developed formulations showed antioxidant activity, with values ranging from 64 to 77 micromoles per liter of Trolox equivalents. The findings demonstrate that A. americana extract possesses significant potential as a protective agent against oxidative damage, establishing it as a viable natural alternative for cosmetic applications.Item Evaluación del potencial antioxidante del extracto de curuba (Passiflora mixta) microencapsulado mediante secado por aspersión y su uso en la formulación de una mermelada de frutos rojos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Llerena Espín Karla Nicole; Vargas López José HomeroThe lack of functional formulations of wild berry-derived products hampers the exploitation of their beneficial bioactive compounds, especially those with antioxidant properties such as polyphenols. In this study, we sought to evaluate the antioxidant power of the microencapsulated passionflower extract (Passiflora mixta) by spray-drying and its use in the preparation of berry jam. Two important aspects were considered to obtain the polyphenolic compounds: extraction time (30, 60, and 90 minutes) and ethanol concentration (25, 50, and 75 percent), with optimal values being 30 minutes and a solvent content of 70 percent. The extract was subsequently microencapsulated by spray-drying with maltodextrin as the encapsulant, reaching inlet and outlet temperatures of 150 and 90 degrees Celsius, respectively. This process showed an efficiency of 85,74 percent, and the subsequent DPPH evaluation yielded an inhibition of 61,33 percent for the concentrated extract and 38,67 percent for the microencapsulated extract. Finally, a functional jam was formulated and subjected to sensory evaluation by a group of semi-trained tasters to determine the acceptability of the final product. In conclusion, this study was useful for the formulation of functional products that promote a healthy and balanced diet.Item Evaluación del potencial antioxidante del extracto microencapsulado obtenido de la mora (Rubus niveus) mediante secado por aspersión y su uso en la formulación de vino de mora (Rubus glaucus benth)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Yuccha Labre Myriam Alexandra; Vargas López José HomeroToday, human nutrition is characterized by a growing dependence on industrial products, which has reduced dietary diversity and displaced the consumption of wild species. Despite their nutritional and functional value, these species are consumed only locally and lack scientific and technological support. Rubus niveus is a wild species with edible fruits of high nutritional potential, but they are currently underutilized and have a small market share. The following research evaluated the extract of Rubus niveus microencapsulated by spray drying, and its incorporation into the formulation of a blackberry wine (Rubus glacus benth). The blackberries (Rubus niveus) were harvested in the Tisaleo canton, province of Tungurahua (Ecuador). To obtain the extract, 96 percent ethanol was used, which was selected after comparative tests with different concentrations. The bioactive compounds were then microencapsulated with maltodextrin in a ratio of 20:80 (extract:maltodextrin). The total polyphenol content was determined using the Folin-Ciocalteu reagent, and the antioxidant capacity was determined using the in vitro method with the DPPH radical. The microencapsulated extract of Rubus niveus showed an encapsulation efficiency of 94.30 percent and reached a content of 214.43 mg gallic acid equivalents (GAE) and an antioxidant capacity of 401.19 µmol Trolox equivalents per 100 g of powder, corresponding to a DPPH radical inhibition of 71.42 percent.Item Optimización del proceso de extracción de compuestos polifenólicos microencapsulados procedentes del canayuyo (Sonchus oleraceus L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07) Ganchala Tigmasa Cindy Lisbeth; López Hernández Orestes DaríoThe present study investigated the extraction, characterization, and microencapsulation of polyphenols derived from Sonchus oleraceus L., a traditionally consumed but underutilized edible plant. A factorial design was applied to evaluate the effects of solute/solvent ratio, extraction time, and ethanol concentration on the recovery of phenolic compounds. Optimal conditions (1 in15 ratio, 90 minutes, and 30 percent ethanol) yielded a high polyphenol content, confirming the relevance of solvent polarity and extraction kinetics. Following extraction, the liquid fraction was microencapsulated using spray-drying with maltodextrin as carrier agent. The resulting powder exhibited favorable physicochemical properties, including high solubility (95.84 percent) and low hygroscopicity (7.23 percent). Antioxidant activity was measured in both liquid and encapsulated extracts, showing acceptable retention after thermal processing. These findings support the feasibility of transforming S. oleraceus extracts into functional ingredients through microencapsulation, enabling their incorporation into food and nutraceutical formulations while preserving bioactivity and enhancing shelf-life.