Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.EXTRACCIÓN DE ACEITES

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    Elaboración de un aislado proteico a partir de la torta de soya residual obtenida en el proceso mecánico de extracción de aceite
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Perez Toasa, John Alexander; Paredes Escobar, Mayra Liliana
    The consumption of plant-based protein has gained relevance in the food industry due to various factors, such as the growing global population, the environmental impact of livestock farming, and the demand for healthier foods. In Ecuador, where child malnutrition is a significant challenge, the development of a protein isolate from residual soybean cake represents a promising solution to improve the availability of high-quality, low-cost proteins. The methodology employed in this study included the mechanical extraction of soybean oil to obtain the residual cake, followed by a process of protein isolation and purification. Stages of milling and sieving of the soybean meal were performed, followed by the solubilization and precipitation of the protein under specific pH conditions. A two by two experimental design was implemented to optimize the pH conditions during protein solubilization (pH 8, 8.5, and 10) and precipitation (pH 4, 4.5, and 5), evaluating their impact on the yield and purity of the protein isolate. The results demonstrated that the oil extraction process is efficient in producing a protein-rich residual fraction. The obtained protein isolate exhibited a complete amino acid profile, with threonine, lysine, and isoleucine at 0.60, 0.61, and 0.61 grams of amino acids/100 grams of protein respectively as the predominant amino acids. These findings highlight the potential of soybean protein isolate as a nutritional supplement, underscoring the importance of processing conditions in the final product's quality.
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    Extracción y caracterización de aceite de semillas de cítricos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-11) Salinas Buenaño, Jessenia Pamela; Arancibia Soria, Mirari Yosune
    The orange and tangerine seeds oil is an edible oil obtained from the seeds of the variety Comun and Valencia, respectively. These oils can be an important source of lipids that can be used as a source of food for humans or as a source of raw materials in the cosmetic, pharmaceutical and nutraceutical industries. In the present study, samples of orange and tangerine seeds were collected and the oil extracted using the traditional method by cold pressing. The physicochemical characteristics were investigated, including color, refractive index, viscosity, oil yield, fatty acid composition, and oxidation temperature. The oil yields of these seeds vary from 10.98 percent for tangerine and 23.49 percent for orange. The heat of combustion was around 39 MJ for every kg with an initial oxidation temperature ranged from 181.96 Celsius degrees to 188.89 Celsius degrees. The oils showed the presence of tocopherol (vitamin E) and carotenoid pigments. The main fatty acids of orange and tangerine oils were linoleic, palmitic and oleic acids. The content of linoleic acid varied between 38.18 percent and 42.87 percent. In tangerine, 0.11 percent of nervonic acid has been found. The physicochemical characterization and the fatty acids profile were comparable with traditional vegetable oils. This feature is a point of reference to extend its research and expand its industrial application.