Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Eficiencia del almidón de chonta (Bactris gasipaes) como agente encapsulante sobre la actividad antimicrobiana de la doxiciclina(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Aponte Urrutia, Kerly Anais; López Hernández, Orestes DaríoDoxycycline is an antibiotic of great interest in the health area, since it serves as a treatment for a variety of bacterial infections, but it has a drawback since it tends to degrade very easily at the time of its production, that is why new alternatives have been sought to preserve its bioactive components and protect it from contamination and even increase its bioavailability with the help of microencapsulation which is a technique that uses encapsulating materials such as natural polymers in order to generate greater effectiveness in encapsulation. For this, three suspensions were made with different proportions, using analysis techniques and verification of microencapsulation efficiency which were, performance analysis, statistical analysis, thermograms by means of differential scanning calorimetry (DSC) and antimicrobial evaluation, which was carried out by means of antibiograms of diffusion disks in Müller Hinton agar, to determine the inhibition of the microencapsulate against the E. coli bacteria. Through the different analyses carried out, it was obtained that the best performance and inhibition halos were given in the proportion 20:80, in addition to this, through the thermograms it was possible to observe the melting peaks where it was also represented that the best curve was that of the proportion 20:80. This is thanks to the fact that with a higher polymeric load, the percentage of microencapsulation efficiency increases. This could also be observed with the help of an-ANOVA analysis, which allowed the most significant performance to be seen through statistical graphs.Item Evaluación de la biodegradación y propiedades mecánicas de diferentes formulaciones de bioplástico obtenidas a partir del aprovechamiento de colágeno residual y almidón de papa (Solanum tuberosum)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Miquinga Lasluisa, Cinthya Alejandra; Flores Tapia, Nelly EstherPlastic pollution is one of the most critical problems we face, as the population continues to prefer this material for its versatility in daily life. However, the accumulation of plastics causes serious problems in terrestrial and marine ecosystems, affecting all beings that inhabit them. In addition, poor waste management has similar repercussions. This study focused on evaluating the biodegradation and mechanical properties of a bioplastic made from biopolymers recovered from organic waste, such as starch and collagen. For the production of bioplastics, collagen and starch were extracted by thermal hydrolysis and the wet method. Different formulations were used, varying the concentrations of starch and collagen, and two plasticizers were used: polyvinyl alcohol and glycerin. The aim was to develop a rapidly degrading material with optimal mechanical strength characteristics. It was determined that the most efficient collagen extraction was achieved at 120 minutes, with the highest yield. The presence of glycerin increased the flexibility of the sheets, while polyvinyl alcohol gave them more rigidity. The sample with a 1:1 ratio of flesh collagen showed higher tensile strength compared to the others. In biodegradation tests, faster decay was observed in water than on land; On land, the sheets with flesh collagen degraded more quickly. Therefore, it can be deduced that sheets made with flesh collagen and wet blue have optimal characteristics for the manufacture of bioplastics.Item Evaluación de la digestibilidad del almidón de un suplemento a partir de quinua (Chenopodium quinoa) y amaranto (Amaranthus) orientado a dietas saludables(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Casa Oñate, Dania Esthefania; Paredes Escobar, Mayra LilianaThe present investigation evaluated the starch digestibility of a supplement made from quinoa (Chenopodium quinoa) and amaranth (Amaranthus) flour aimed at healthy diets. It runs out of total starch and resistant starch, the latter is not digested and is slowly absorbed, which is why it is considered dietary fiber. In addition, the percentage of hydrolysis and, consequently, the prediction of the glycemic index in supplement samples with additives and without additives were evaluated to assess their effect. The total starch values obtained for the supplement without additives were 29.85 percent and for the supplement with additives, 33.93 percent. The resistant starch (AR) determined was 13.76 percent and 17.28 percent in the supplement without additives and with additives, respectively. Regarding the hydrolysis percentages, values of 33.59 percent will be obtained for the supplement without additives and 88.86 percent for the supplement with additives at 90 min of simulated digestibility. The prediction of the glycemic index (pIG) was 66.18 and 110.56 for the supplement without additives and with additives, respectively, showing low values in the first case. The higher the glycemic index, the faster the starch is broken down into glucose.Item Microencapsulación del ácido Ascórbico mediante secado por aspersión con almidón y Maltodextrina(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2017-04) Tapia Poveda, María José; López Hernández, Orestes DaríoThe objective of this work was the microencapsulation of ascorbic acid by spray drying to provide protection against certain chemical and physical factors, thus avoiding its easy degradation. For this purpose a preliminary analysis was carried out to determine the most efficient polymer mixture; Preparing mixtures of the maltodextrin / soluble starch polymers and maltodextrin / rice starch using a ratio of 1: 1, with a 20% loading of the active ingredient. Choosing this last mixture as the most optimal for the microencapsulation process, because a high yield was obtained with a value of 83.41 ± 0.56%. Subsequently, a blend design was applied obtaining as a better ascorbic acid loading of 40%, while the most optimal ratio of soluble starch and maltodextrin was found to be 1: 2. The highest values were obtained in both yield and efficiency, 83.41 ± 0.56% and 93.51 ± 0.80%, respectively. The product was qualitatively analyzed by Differential Scanning Calorimetry (DSC) and X-ray Diffractometry (XRD), with a decrease in the melting peaks and the diffraction maxima. In addition, it was morphologically characterized by the Scanning Electron Microscopy (SEM) technique, observing spherical and irregular microparticles, results obtained at weeks 0 weeks of microencapsulation, whereas at 28 weeks of storage the microspheres were mostly shrunk and agglomerated, But without losing its sphericity. Finally, an average particle size of 8.12 ± 3.92 μm was obtained.