Ciencia e Ingeniería en Alimentos y Biotecnología

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    Evaluación de la actividad biológica de los compuestos bioactivos fenólicos del extracto etanólico de Anís (Pimpinella anisum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Urbina Monroy, Diana Carolina; Pérez Aldás, Lander Vinicio
    This study evaluated the biological activity of phenolic compounds present in the ethanolic extract of Pimpinella anisum (green anise). The Soxhlet extraction method was used using 96 percent ethanol, obtaining a yield of 8 percent. The results revealed a total phenol concentration of 76.2 mg GAE per ml. The antioxidant capacity was evaluated by the DPPH and ABTS methods, showing a maximum inhibition of 66.47 percent and 76.32 percent, respectively, indicating that the extracts have the potential to neutralize free radicals. In addition, the anti-inflammatory capacity was determined by denaturation of egg albumin and bovine albumin, reaching maximum inhibitions of 68 percent and 78.48 percent respectively. These results suggest that the phenolic compounds of P. anisum possess significant antioxidant and anti-inflammatory activity, comparable with other plant extracts. Statistical analysis using ANOVA and Tukey's test confirmed significant differences between the tested concentrations. The findings highlight the potential of P. anisum as a natural source of bioactive compounds with applications in various industries. Further detailed analysis is recommended to identify the specific compounds responsible for these biological activities and validate these results in vivo. The importance of implementing sustainable practices in the cultivation and harvesting of the plant to preserve its quality is also highlighted.
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    Evaluación de la actividad antioxidante y el tiempo de vida útil de un extracto obtenido a partir de la mora (Rubus glaucus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Culqui Arcos, Evelyn Johanna; Fernández Rivero, Danae
    In recent years, interest innatural products has increased considerably, thanks to their therapeutic properties, especially their antioxidant activity. Among these products are extracts, which can be obtained from red fruits. However, to ensure their quality, it is crucial to determine their shelf life. An outstanding example of red fruits rich innatural antioxidants with phenolic compounds is the blackberry (Rubus glaucus). In this study, blackberry extracts were obtained using a two-factor experimental design, in which ethanol concentration and extraction time were evaluated. The phenolic content was determined using the Folin-Ciocalteu method, where the results identified as the best treatment the one that presented the highest phenolic content, reaching 62.594 milligram equivalents of gallic acid per gram of dry weight, under an ethanol concentration of 50 percent and an extraction time of 20 minutes. In addition, its antioxidant activity was evaluated using the DPPH method, obtaining an inhibition percentage of 90.544 percent. Similarly, a value of 161.003 equivalent micromoles of Trolox per gram of dry weight was recorded. Finally, the stability of the extract was analyzed for 30 days and a shelf life of 33.6540 days when stored in amber glass bottles was established using the Minitab statistical tool with a confidence level of 95 percent. Its behavior followed a first-order kinetic model, with a rate constant of 0.0031 days.
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    Análisis de la actividad antiinflamatoria y agregación plaquetaria compuestos bioactivos del extracto etanólico de Cedrón (Aloysia citrodora paláu)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Valencia Armas, Joselin Gabriela; Pérez Aldás, Lander Vinicio
    Currently, access to large medical treatments is a global challenge, which drives a renewed interest in traditional medicine and medicinal plants, however, the lack of scientific studies limits their acceptance in public health. This research analyzes the bioactive compounds of the ethanolic extract of cedron (Aloysia citrodora Paláu) for its anti-inflammatory and antiplatelet aggregation activity. The cedron plant, also known as verbena, confers a range of therapeutic uses including the reduction of inflammation and protection against oxidative stress. Wherein, gallic acid reduces inflammation, while quercetin exhibits anticoagulant properties. The extraction yield was 17.01 percent, and the content of total phenols and flavonoids was found to decrease as the extract was diluted, with maximum values of 163.45 milligram (mg) over gram (g) and 99.12 mg over g, respectively, at the highest concentration. In terms of anti-inflammatory activity, the cedron extract showed an inhibition of albumin denaturation of 61.85 percent, lower than diclofenac (95.1 percent), but comparable as it is diluted. In addition, the extract inhibited platelet aggregation similarly to the control drug at all concentrations tested. The flavonoids and phenols present in the ethanolic extract of cedron exhibit significant anti-inflammatory and antiplatelet aggregation activity, standing out as a natural alternative. These findings contribute to the development of new organic products and to the growth of the Flor Andina company.
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    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, Danae
    The 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.
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    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 Darío
    The 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.
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    Anotación genómica de genes expresados en la biosíntesis de compuestos fenólicos en pitahaya (Hylocereus spp.) expuesta a condiciones de estrés
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Molina Valencia, Erick Santiago; Galarza Galarza, Cristian Fernando
    The lack of complete genetic information on the pitaya (Hylocereus spp.) genome and the absence of annotations in biological databases hinder the precise identification of genes expressed under stress conditions. To address this challenge, this study focused on annotating genes involved in the biosynthesis of phenolic compounds in pitaya under biotic (pathogen infection) and abiotic (flowering induction with supplementary light) stress conditions. Using various bioinformatic techniques, transcriptomic data were analyzed to assemble de novo sequences from raw reads for each stress condition. The quality of these assemblies was rigorously evaluated, and a consensus sequence was generated to analyze its homology with related species. Structural and functional annotation of the assemblies was conducted using ab initio and de novo prediction tools, resulting in annotations in GFF3 format that detail both the structure and biological functions of the predicted genes. Subsequently, a differential expression analysis (DEG) was performed to identify genes expressed in the biosynthesis of phenolic compounds under different stress conditions. The results revealed nine key enzymes involved in the metabolic pathways of phenylpropanoids, flavonoids, and anthocyanins. Additionally, a MYB transcription factor that regulates gene expression in these pathways was identified. This research underscores the complexity of pitaya's adaptive mechanisms in response to stress, highlighting its activation of specific biosynthetic processes that enhance antioxidant capacity and adaptive ability under adverse conditions.
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    Evaluación de la vida útil de un extracto con propiedades antioxidantes obtenido de hojas de arándano (Vaccinium corymbosum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Aguilar Sisalema, Jennifer Victoria; Fernández Rivero, Danae
    Interest in the use of natural products has increased in recent years due to the therapeutics proprieties they can have on health, one of them being antioxidant activity. Among these products are extracts that can be made from plant waste; however, to ensure their quality, it is necessary to determine their shelf life. One of waste with antioxidants of natural origin, specifically phenolic compounds, are blueberry (Vaccinium corymbosum) leaves. Ultrasound-assisted extraction was used to obtain the extract, where the use of a 70 percent ethanol concentration, a ratio of 1 gram of plant matter to 10 milliliters of solvent and a temperature of 50 degrees Celsius made it possible to obtain a higher concentration of phenolic compounds with a value of 136,85 milligrams of gallic acid per gram of dry weight. Subsequently, its antioxidant activity was determined using DPPH method, where an inhibition of 80,78 percent was recorded, while in Trolox equivalents it was 476,93 micromoles per gram of dry weight, which is considered as a high antioxidant activity of this plant species. Finally, the shelf life on the extract when stored in amber glass jars at a refrigeration temperature ranging from 2 to 8 degrees Celsius was found to be 2,02 weeks, following first order kinetic modelling with a rate constant of 0,0413 per week.
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    Análisis de la actividad antioxidante de un microencapsulado de Mangiferina extraída de la cáscara del mango (Mangifera Indica L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Navarro Otavalo, Juan Eduardo; López Hernández, Orestes Darío
    Mango peel, a by-product of mango processing, has been identified as a valuable source of polyphenols. As such, research on the extraction of mangiferin-rich phenolic compounds from this waste peel is of great interest. The mangiferin has attracted scientific attention due to its various applications in health, nutrition and cosmetics, especially for its and cosmetics, especially for its antioxidant capacity. The extraction of phenolic compounds was carried out through response surface methodology, using dehydration, crushing, and infusion with a water-ethanol mixture at various concentrations for different time intervals. The determination of the total polyphenol content (TPC) was carried out using the Folin-Ciocalteu method, achieving a TPC of 93.5928 mg GAE per gram of dry base, with a concentration of 70 percent ethanol. The identification of mangiferin was carried out with UV-Vis and infrared spectrophotometry. The microencapsulation, using a water-extract-maltodextrin mixture, showed an efficiency of 95,146 with a total solids content of 30 percent. The radical inhibition capacity was evaluated by means of the DPPH method, obtaining promising antioxidant promising percentages of antioxidant capacity: 88.373 per cent for the crude extract and 43.165 per cent for the microencapsulated extract. In summary, this study concludes that the microencapsulation process not only overcomes the limitations associated with polyphenols, but also contributes significantly to the increase of the free radical scavenging capacity, highlighting the potential of mango peel in various industrial applications.
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    Evaluación de la actividad antioxidante de polifenoles microencapsulados obtenidos a partir de la cáscara de plátano (Musa paradisiaca)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Montoya López, Camila Victoria; López Hernández, Orestes Darío
    Polyphenolic compounds contain a high antioxidant capacity, which has made them substances of great interest. In Ecuador, there is a large agricultural production of plantain (Musa paradisiaca), but its peels are not used and are only discarded. In this study, we sought to make the most of the plantain peels, determined the best extraction conditions and microencapsulated the polyphenols to analyze their antioxidant activity. With the best ethanol concentration of 30 percent, the influence of the plant material: solvent volume ratio was studied, using ratios of 1:20 and 1:25 and extraction times of 30 and 60 minutes, with the result that the best conditions were 1:25 at a time of 30 minutes. The microencapsulation process was carried out by spray drying at an inlet temperature of 150 degrees Celsius and outlet at 90 degrees Celsius. Maltodextrin was used as polymeric matrix and the microencapsulation efficiency was evaluated by FT-IR spectroscopy. To evaluate the antioxidant capacity, the DPPH method was used, where an inhibition percentage of 82.28 percent was obtained for the extract and 28.50 percent for the microencapsulation.
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    Obtención de una bebida hidroalcohólica de coco (Cocos nucifera L.) y hierba buena (Mentha Spicata) mediante la maceración asistida por microondas con ajuste de potencia
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Buenaño Pico, Edisson Alejandro; Ortiz Escobar, Jacqueline de las Mercedes
    Alcoholic beverages, as well as hydro-alcoholic beverages in Ecuadorian culture are part of the customs and traditions, both in rural and urban areas, and their consumption is linked to traditional festivities and social group meetings. To obtain the beverage, three microwave-assisted maceration treatments were carried out with three different powers: 5 minutes at 500 W, 10 minutes at 700 W and 20 minutes at 900 W for coconut; and 1 minute at 500 W, 3 minutes at 700 W and 5 minutes at 900 W for hierba buena. The samples were analysed by infrared spectrometry to determine the best macerates, obtaining that the treatment of 20 minutes at 900 W was the best for coconut, and 5 minutes at 900 W for sweet grass, as they had a higher content of phenolic compounds. The two macerates were mixed to obtain four samples and syrup was added. The four treatments were: 55 percent macerate with 45 percent syrup, 60 percent macerate with 40 percent syrup, 62 percent macerate with 38 percent syrup and 65 percent macerate with 35 percent syrup, which were submitted to a panel of 32 tasters. The best treatment was the one with 65 percent macerate and 35 percent syrup, to which physical-chemical analyses were performed according to the Standard (NTE INEN 1837, 2016), obtaining a beverage with excellent organoleptic characteristics and within the standard.