Ciencia e Ingeniería en Alimentos y Biotecnología

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    Evaluación de la actividad antioxidante de las cremas elaboradas a base del extracto de hojas y raíces de Plantago major L y Buddleja globosa
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Chicaiza Coba, Sebastián Nicolás; Fernández Rivero, Danae
    The present study highlights the importance of evaluating the antioxidant capacity of plant extracts, specifically from matico (Buddleja globosa) and plantain (Plantago major) leaves, due to their potential application in the pharmaceutical industry and in the formulation of dermocosmetics. These extracts represent a rich source of phenolic compounds, known to combat oxidative stress, prevent premature skin aging and promote skin health. To obtain the extracts, the maceration method was used, followed by the quantification of the total phenol content (TPC), total flavonoids (TFC) and total tannins (TTC) using the Folin-Ciocalteu, aluminum chloride and Folin-Ciocalteu methods, respectively. The antioxidant capacity was determined using the DPPH method for both the extracts and a dermocosmetic cream. The results obtained showed TPC values of 15,930, 9,209, 2,400 and 2,682 mg GAE per g, while TFC values were 2,577, 2,319, 0.358 and 0.657 mg QE per g. TTC values reached 10,770, 7,944, 1,423 and 3,331 mg TAE per g, corresponding to matico and plantain leaves and roots. Regarding antioxidant capacity, the extracts presented values of 12,463 and 11,070 micromoles ET per g, while the cream showed a content of 7,694 micromoles ET per g. These results highlight the potential of matico leaf as a promising natural resource for developing dermocosmetic products with antioxidant properties, establishing a solid foundation for future research and innovative applications in this field.
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    Influencia de la fermentación anaerobia del cacao (Theobroma cacao) en la concentración de compuestos responsables del perfil organoléptico del chocolate
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Mero Farias, Jaritza Aracelly; Sánchez Garnica, Manoella Alejandra
    Cocoa beans are the primary raw material for chocolate production. However, they must undergo biochemical changes to develop a sensory profile suitable for the industry. This transformation is achieved through fermentation, which consists of two stages: anaerobic and aerobic. During the second stage, undesirable microorganisms often proliferate; therefore, this study evaluated the impact of anaerobic fermentation on the concentration of compounds responsible for the organoleptic profile of chocolate using CCN-51 cocoa beans. Six treatments were conducted, combining fermentation durations of 15, 30, and 45 days with temperatures of 25 and 35 Celsius grades. Parameters such as pH, acidity, and microbial activity were analyzed to characterize the biochemical transformation of the beans. The beans were subsequently processed into cocoa paste and chocolate to assess the concentration of phenols and alkaloids (theobromine and caffeine) via spectrophotometry. Results revealed a progressive decrease in these compounds, with caffeine being the most stable. Sensory analysis indicated that a 30-day fermentation at 35 Celsius grades was optimal for balancing the preservation of bioactive compounds and achieving an ideal sensory profile. Chocolate produced under these conditions demonstrated the best organoleptic characteristics and the highest sensory acceptance. These findings highlight the importance of optimizing fermentation conditions to enhance both the functional and sensory quality of chocolate.
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    Influencia de la fermentación anaerobia del cacao (Theobroma cacao) en la concentración de compuestos responsables del perfil organoléptico del chocolate
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Aguirre Escobar, Pamela Cristina; Sánchez Garnica, Manoella Alejandra
    Cocoa beans are the primary raw material for chocolate production. However, they must undergo biochemical changes to develop a sensory profile suitable for the industry. This transformation is achieved through fermentation, which consists of two stages: anaerobic and aerobic. During the second stage, undesirable microorganisms often proliferate; therefore, this study evaluated the impact of anaerobic fermentation on the concentration of compounds responsible for the organoleptic profile of chocolate using CCN-51 cocoa beans. Six treatments were conducted, combining fermentation durations of 15, 30, and 45 days with temperatures of 25 and 35 Celsius grades. Parameters such as pH, acidity, and microbial activity were analyzed to characterize the biochemical transformation of the beans. The beans were subsequently processed into cocoa paste and chocolate to assess the concentration of phenols and alkaloids (theobromine and caffeine) via spectrophotometry. Results revealed a progressive decrease in these compounds, with caffeine being the most stable. Sensory analysis indicated that a 30-day fermentation at 35 Celsius grades was optimal for balancing the preservation of bioactive compounds and achieving an ideal sensory profile. Chocolate produced under these conditions demonstrated the best organoleptic characteristics and the highest sensory acceptance. These findings highlight the importance of optimizing fermentation conditions to enhance both the functional and sensory quality of chocolate.
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    Determinación de la actividad biológica de los compuestos bioactivos del extracto etanólico de Hierba Luisa (Cymbopogon citratus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Molina Alomaliza, Joselyn Stefany; Pérez Aldás, Lander Vinicio
    Cymbopogon citratus, commonly known as Lemongrass, is a herbaceous plant of the Poaceae family native to tropical and subtropical regions. Widely valued in traditional medicine, multiple therapeutic properties are attributed to it, including antispasmodic, antimicrobial, antitussive, antipyretic, anti-inflammatory and sedative effects. Although the scientific evidence that supports these benefits is still limited and it is unknown if they would have the same composition in Ecuadorian territory. Furthermore, Lemongrass is not considered a substitute for conventional medical treatments, more research is required to confirm its medicinal properties. In this study, the biological activity of the bioactive compounds from the ethanolic extract of Lemongrass was evaluated. The ethanolic extract of C. citratus was extracted using the Soxhlet method. Subsequently, a stock solution was prepared by dissolving 1 g of extract in 100 mL of distilled water, obtaining dilutions of 1:10, 1:100 and 1:1000 used in all tests. Total phenolic properties were measured with the Folin-Ciocalteu method, reaching 76.24 mg GAE per g of extract at the highest concentration. The antioxidant capacity was evaluated using the DPPH and ABTS methods, obtaining the maximum values of 459.81 and 690.35 mgTE per g of extract, respectively. To evaluate the anti-inflammatory capacity, two methods were used: egg albumin denaturation and bovine serum albumin denaturation. Both confirmed the anti-inflammatory activity of the extract, with the egg albumin method being superior in sensitivity and reproducibility. This study highlights medicinal properties of C. citratus, reaffirming its potential in pharmacological applications.
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    Evaluación de la producción de fenoles, flavonoides y antioxidantes en sistemas biotecnológicos de pitahaya (Hylocereus megalanthus) con metil jasmonato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) García Ramos, Marissa Miossothy; Lalaleo Córdova, Liliana Paulina
    This research evaluates the effects of methyl jasmonate as a plant stress inducer on the production of phenolic compounds, flavonoids and antioxidant capacity in cellular biotechnological systems of pitahaya (Hylocereus megalanthus). Stress was induced at different concentrations of 0, 50 and 150 micromolar methyl jasmonate at time intervals of 7, 14, 21 and 28 days. The results showed with 50 micromolar a continuous maximum phenol production until day 28 with 137,639 equivalents of gallic acid, while 150 micromolar achieved a phenol production of 126,087 equivalents of gallic acid at 28 days. In flavonoid production, 150 micromolar showed the fastest increase, 121,562 quercetin equivalents in 14 days. In antioxidant capacity, 150 micromolar MeJa elicited the highest initial response, 89.518 percent inhibition of DPPH within 14 days. This study concludes that, for industrial applications aimed at both growth and the production of bioactive compounds, the treatment of pitahaya cells with 50 micromolar methyl jasmonate is optimal, since they provide a balance between progressive growth and greater production of metabolites. Alternatively, higher concentrations such as 150 micromolar methyl jasmonate can be used for rapid compound production despite reduced cell growth. The findings provide valuable information for laboratory processes at industrial levels, depending on specific production objectives and as a contribution to the limited research of these compounds in plant cell suspensions.
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    Evaluación de compuestos bioactivos con actividad antioxidante presentes en las hojas de espinaca (Spinacia oleracea) provenientes de residuos de la Plaza San Jacinto ubicada en la parroquia Izamba, cantón Ambato, provincia Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Vayas Ambuludi, Edison Santiago; Fernández Rivero, Danae
    The use of medicinal plants to alleviate and treat diseases or conditions has increased considerably in recent years, being recognized by international organizations as complementary medicine. The present study is focused on the reuse of leftover spinach as a source of obtaining bioactive compounds, which are carotenoids and total phenols considered as antioxidant agents, which present a positive benefit for health. The optimal extraction conditions were evaluated through an experimental design where postharvest time (week 1 and 2) and extraction time (30 and 60 minutes) were taken into account, where the optimal value was 20.057 percent in week 1 in a time of 60 minutes. The concentration of total carotenoids was determined by spectrophotometry whose optimal value was 137.109 micrograms per gram, in week 1 in a time of 60 minutes. On the other hand, the content of total phenols was evaluated by the Folin Ciocalteu method applying a standard curve of gallic acid (GAE) whose optimal value was 26.8307 milligrams GAE in week 2 in a time of 30 minutes. Finally, the antioxidant activity was determined using a trolox standard calibration curve where a value of 480,850 micromol of trolox per grams was obtained for week 1 in a time of 60 minutes. Therefore, the present investigation demonstrated that spinach contains bioactive compounds, that with the passage of postharvest time its antioxidant activity decreases.
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    Evaluación del potencial antioxidante, antiinflamatorio y de conservación de una crema formulada con compuestos bioactivos extraídos del Aloe vera
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Sánchez Núñez, Carol Tatiana; Fernández Rivero, Danae
    A. vera is a plant that has been used for centuries for health, beauty, skin care, medicine, and is currently part of a large number of commercial products. This species of Aloe belongs to the group of plants that has antioxidant and anti-inflammatory properties. It is for this reason that it is proposed to elaborate a cream based on the bioactive compounds extracted from A. vera and verify whether or not its antioxidant and anti-inflammatory properties are maintained. The phenolic compounds of the bark and gel of A. vera were extracted by ethanolic extraction using different concentrations of ethanol/water solvent (50:50 and 80:20). These were quantified with the Folin - Ciocalteu method. The extract with the highest content of phenols was concentrated and the antioxidant and anti-inflammatory activity was extinguished by the DPPH method and denaturation of egg albumin, respectively. A cream was made using the concentrated extract together with some excipients. To this cream, the useful life is reduced by measuring the pH and viscosity. In addition, analysis of antioxidant and anti-inflammatory activity was performed. Through a statistical analysis, the bark combined with a 50:50 ethanol-water solvent concentration was defined as the best treatment. Since 6.986 milligrams of gallic acid per gram of plant material were obtained. The ethanolic compounds from A. vera showed antioxidant and anti-inflammatory activity, demonstrating that these microorganisms have the potential to be applied in the production of natural bioactive molecules.
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    Evaluación del contenido de fenoles, flavonoides y fructosa de una bebida a partir de la hoja y el fruto del nopal (Opuntia ficus-indica)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Oña Oña Verónica Lisbeth, Verónica Lisbeth; Paredes Escobar, Mayra Liliana
    Diabetes is a chronic disease, currently presents a great challenge for its treatment and food suitable for this sector of the population. The nopal has excellent benefits that can be incorporated into healthy diets, its high concentrations of calcium, potassium, magnesium and minerals help in the bone system, its content of phenols, flavonoids, fructose and vitamin C, help in the control of high cholesterol, blood glucose levels, among others, however, is not exploited in Ecuador. This research project characterized the physicochemical properties of Ecuadorian nopal, developed an acceptable nopal beverage through sensory analysis and evaluated the phytochemical content of phenols, flavonoids and fructose by UV-VIS spectrophotometry in the developed product. For leaf and fruit, titratable acidity was 0.13 and 0.27, vitamin C was 23.6 and 22.9, Brix was 0.91 and 11.36 with a pH of 6.19 and 4.61 respectively. The result of the sensory analysis of the formulation by both extraction methods was Samples 1 (50T50N), being the most acceptable by the 40 tasters. The phenol content of the pulped and pressed beverages was 106.99 and 101.69 mgGAE per-L respectively, both samples showed significant phenol content. The flavonoid content of the pulped and pressed beverages was 18.88 and 17.19 mg QE per-L, and finally, the pH was 6.66 for the pulped beverage and 6.65 for the pressed beverage, indicating that they tend to be slightly acidic.