Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Evaluación de la estabilidad oxidativa de una mezcla de aceites de sacha inchi (P.volubilis) y chía (S.hispanica) en polvo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Pardo Jara, Gregory André; Paredes Escobar, Mayra LilianaSacha inchi (P.volubilis) and chia (S.hispanica) oil are the natural source with the highest percentage of unsaturated fatty acids known. They are mainly composed of alpha-linolenic acid and linoleic acid and are consumed for their high nutritional value. In contrast, the large amount of unsaturation in their structure makes them susceptible to oxidation. The objective of this research was to increase the oxidative stability of oils in a 50:50 (w-w) ratio. For this purpose, the use of alpha-tocopherol and butylated hydroxytoluene in the microencapsulation process by spray drying (SA), adsorption coating (RV) and spray drying with adsorption coating (SA-RV) was evaluated. An accelerated oxidation test was performed and determined that the RV samples with N-ZORBIT 2144 exhibited longer shelf life compared to SA and SA-RV. The results of the experimental design suggest that the use of adsorption coating gives a higher level of protection than spray drying. Thus, the type of process, antioxidant and their interaction affect the oxidative stability of the oils.Item Microencapsulación del aceite de sacha inchi (Plukenetia volubilis L.) en combinación con el aceite esencial de eucalipto (Eucalyptus globulus L.), limón (Citrus limonum.) y albahaca (Ocimum basilicum L.) mediante secado por aspersión(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2023-09) Sánchez Palacios, Abraham Rodolfo; López Hernández, Orestes DaríoDegradation of polyunsaturated fatty acids is a common problem in vegetable oils, usually caused by exposure to different environmental conditions; natural antioxidants such as essential oils and industrial methods such as microencapsulation are commonly used to ensure the reduction of these degenerative processes and prolong their shelf life. The objective of this research is to microencapsulate sacha inchi oil in combination with the essential oils of lemon eucalyptus and basil by spray drying, using a mixture of maltodextrin, arabic gum and sacha inchi in a 1:1:1 ratio together with the essential oils in concentrations of 0.5, 0.4 and 0.5 percent respectively, with an inlet temperature of 150 degrees Celsius. Applying FTIR-ATR (Attenuated Total Reflectance) spectrophotometry, the efficiency of microcapsulation was evidenced. Fluidity and compressibility were evaluated by means of the Hausner and Carr indices, each mixture showed relatively poor indices compared to its limit, greater than 38 for Carr and greater than 1.6 for Hausner. The antioxidant capacity was evaluated by the DPPH test with dilutions of 1 over 200, 250 and 300 for each mixture of microencapsulates, diluting 0.1 g of each sample in 20, 25 and 30 ml of distilled water, respectively. It was concluded that the oil mixture of sacha inchi oils together with lemon is superior in comparison to the three previously mentioned, presenting Carr and Hausner indexes of 42.23 and 1.42 respectively and an antioxidant capacity of 326.74 micromol per liter of the Trolox compound.Item Microencapsulación de mezcla de aceites de cáñamo, girasol y sacha inchi rico en CBD(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Ortiz Guerrero, Luis Eduardo; López Hernández, Orestes DaríoSeveral molecules of the hemp plant, such as CBD and THC, have been shown to be effective as treatments for psychiatric and other conditions such as sleep disorders, migraines, cancer pain, seizures and skin diseases. However, social stigma about the cultivation and consumption of this plant limits access to these treatments despite the fact that CBD has no psychoactive properties. The present study focused on making a microencapsulated product that combines the medicinal benefits of the hemp plant with the addition of sacha inchi oil, which is rich in fatty acids and vitamins, as an added value. To this end, an emulsion was made from a mixture of hemp, sacha inchi and sunflower oils together with gum arabic and maltodextrin, which fed a spray dryer to obtain a whitish powder, obtaining a yield of 63.87 percent in the best treatment, Subsequently, tests were carried out on the microencapsulated product where it was determined that it obtained an average humidity of less than 1.5 percent in the first week after it was obtained and 2.9 percent after 10 weeks of storage, it was also obtained that the fluidity of the microencapsulated product was not very acceptable even after the application of excipients to improve the fluidity, finally an infrared FTIR-ATR test was carried out where a good level of microencapsulation was qualitatively determined.Item Efecto de la adición de microencapsulado de aceite de Sacha Inchi (Plukenetia volubilis) y Chía (Salvia hispánica) en el tiempo de vida útil de un suplemento alimenticio(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Basantez Chimborazo, Arturo Josue; Paredes Escobar, Mayra LilianaThe addition of fatty acids to food products represents a challenge, due to the low stability and poor acceptability of these components. Microencapsulation is an alternative to take advantage of their benefits. In contrast, in the present study, a mixture of Sacha Inchi and Chia oils (MA) in a 2:1 ratio was microencapsulated by spray drying, using gum arabic and maltodextrin, oil load of 33 percent, inlet temperature of 150 and outlet temperature of 90 degrees Celsius, reaching an efficiency of 68.20 percent. Characterization by electron microscopy showed microcapsules (MC) with continuous, crack-free walls. Agglomerations were observed, the size range found was between 9.02 and 22.99 microns. Infrared spectroscopy analysis was performed, which confirmed the microencapsulation of the AM by decreasing the characteristic bands of the fatty acids. The oxidative stability of the MC supplement, free of preservatives and without packaging, was determined using the Oxitest reactor (Model V02M2U) and the AOCS Cd12c-16 method. Induction times exhibited a decrease in the samples with MC. The shelf life was calculated through a mathematical extrapolation at 15 and 20 degrees Celsius, presenting a reduction from 3.37 to 0.37 months and from 2.06 to 0.25 months, respectively, compared to the blank sample. With the results obtained, it was determined that the inclusion of MC in the supplement has a negative effect on the shelf life, however, the sensory attributes improved.Item Estudio de factibilidad para la instalación de una microempresa procesadora de suplementos alimenticios a base de granos andinos en la ciudad de Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Martínez Masapanta, Erika Jeakeline; Paredes Escobar, Mayra LilianaFood supplements are products that complement nutrition through the macro and micronutrients that it possesses. For this reason, this research work studied the feasibility for the creation of a microenterprise in the city of Ambato dedicated to the elaboration of food supplements from of Andean grains such as amaranth, chia, quinoa and sacha Inchi. For this reason, this research work analyzed the administrative part, studies: market, technical and financial. The administrative part established the business philosophy, as well as its organization. The market study identified the environment that the company faces, in addition to segmenting it, evidencing a surplus for the commercialization of food supplements. The technical study established the engineering of the project with the necessary equipment and supplies for the different economic and financial scenarios. A feasibility was determined for the company with a base production and a commercialization greater than 1000 units, analyzing its monthly and annual behavior and a five-year projection. The microenterprise of food supplements presents a good scenario for its constitution in the city of Ambato, the same one that addresses issues of food security and sustainable development objectives (SDG), a competitive advantage is the industrialization of the national raw material and the power of negotiation with suppliers and customers, which allows the microenterprise to compete with the products of foreign companies.Item Plukenetia volubilis L.: Usos tradicionales, metabolitos secundarios y efectos farmacológicos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03) Núñez Villacís, David Alexander; Tubón Usca, Irvin RicardoPlukenetia volubilis L. known as sacha inchi, Inca peanut, or mountain peanut is a native plant of the Peruvian Amazon that belongs to the Euphorbiaceae family, the first indications of its use date back to the Inca empire, its inhabitants consumed this plant because it gave them the necessary energy for daily activities, at present it has been used for the creation of food, as a supplement to traditional peanuts, also in some places they cook its leaves and consume them and others obtain its oil to use it instead of the common cooking oils or for massages. As there is a wide variety of benefits in the consumption and use of sacha inchi, several phytochemical studies have been carried out to determine the main secondary metabolites that can be obtained from this plant, among which are: Phytosterols, tannins, flavonoids, steroids, alkaloids, saponins, lectins and carotenoids, these chemical compounds are mainly concentrated in its leaves, seeds and the oil extracted from them because from these the largest amount of secondary metabolites of interest for different industries are extracted. All the secondary metabolites listed influence directly on the biological activity of those individuals who consume it, among the main pharmacological effects that have been studied are: Anticancer activity, antioxidant power, antibacterial activity and antidyslipidemic activity, making Plukenetia volubilis L. an undervalued plant in the world industry with great pharmaceutical, nutraceutical and cosmetic benefits.Item Desarrollo del proceso tecnológico para la elaboración de barras nutritivas a partir de semillas de sacha inchi (Plukenetia volubilis) y quinua (Chenopodium quinoa) endulzado con miel de panela como una nueva alternativa de snack saludable en el Ecuador(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Silva Saquinga, Verónica Patricia; Paredes Escobar, Mayra LilianaNowadays, the demand for nutritious food is increasing in the world and access to a balanced diet is the best way to prevent or correct health problems, among others that largely are originated from malnutrition. Food research has focused on the study of the potential of Andean seeds, providing the necessary information for the food industry to adapt them with the purpose to offer innovative and healthy products. That is the reason why the present research work focused on the use of Andean seeds to generate a snack as a new consumption alternative. The study allowed developing and characterize cereal bars from seeds of Sacha inchi (Plukenetia volubilis) and Quinua (Chenopodium quinoa); for this, eight formulations were designed that included sacha inchi, quinoa, oat flake, wheat bran, raisins, dehydrated pineapple and panela honey. Allowing to establish that the components affect the physicochemical, sensory and microbiological characteristics of the cereal bars. As well as, establishing a suitable formulation from the mixture of seeds and using panela honey as a non-caloric sweetener and binding agent. The final product presented physicochemical properties according to the regulations in force in Ecuador, with a high content of protein, fiber and carbohydrates. Regarding sensory acceptability, the study carried out showed the best response to the formulation with similar proportions of sacha inchi, quinoa and panela honey. Finally, the shelf life of the bars established by the induction period and according to quality criteria such as fat content and microbiological count was 3 years and 3 months respectively.Item Estudio de la estabilidad del aceite de Sacha Inchi (Plukenetia volubilis L.) a diferentes condiciones de inhibición oxidativa(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Santos Agualongo, Sandra Elizabeth; Paredes Escobar, Mayra LilianaSacha Inchi oil is rich in unsaturated acids. Its main component is the alpha-linolenic fatty acid also known as Omega 3, in a percentage of 48.3 percent, followed by omega 6 linoleic acid with 35,7 percent. Linolenic acid due to its insaturations has a great chemical reactivity and is prone to saturation and transformation. This condition makes the stability of the oil lower and is considered as a factor that can generate the loss of nutritional value, forming a series of undesirable compounds. In this research the stability of the oil was determined applying four different conditions of oxidative inhibition. As control parameters studied were: bleachability index, acidity index, saponification index, relative density, melting point, heating loss and oxidative stability. Better stability results were obtained with the aplication of the artificial antioxidant BHT than with the natural antioxidant tocopherol however, the shelf life obtained with the natural antioxidant was 983 days, which promises sufficient time for its commercialization and use.Item Sustitución parcial de la grasa láctea por aceites vegetales: Sacha Inchi (Plukenetia colubilis L.) y Oliva (Olea europaea) en la elaboración de queso crema(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02) Asimbaya Talavera, Luis Alberto; German Tomalá, César AugustoLow-fat cream cheese is an alternative for those who want to consume a healthy product, low in calories but which retains its organoleptic characteristics. In the present work, a low-fat cream cheese was developed with the incorporation of vegetable oils such as Sacha Inchi (ASI) and Oliva (AO) wich are rich in monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic and linolenic acid (Omega 3, 6 and 9). The addition of these oils in the cream cheese manufacturing process has a remarkable influence on the sensory, physicochemical and shelf-life properties of the final product. The oil of Sacha Inchi has a strong characteristic flavor and smell, however in the sensory analysis the T1 (cream cheese made with addition of Sacha Inchi oil to 5.5 percent) obtained the highest averages in the parameters of smell, taste and acceptability, becoming the best treatment. In the physicochemical properties, the influence lies in the concentration of vegetable oil but not in the type of oil, finding significant differences in all parameters, except in the percentage of acidity. The indicator microorganism of quality for the determination of shelf-life was Total Coliforms. The estimated shelf life of low fat cream cheese made with the addition of 5.5 percent ASI (T1) stored at refrigeration temperature (4 Celsius degrees) was 19 days, while its respective control (T5) had a shelf-life of 17 days stored at the same temperature. A comparison of the fatty acid profile was made between the best treatment (T1) and two cream cheese brands that are sold in supermarkets, T1 (cream cheese made with the addition of 5.5 percent Sacha Inchi oil), which presented higher percentages of mono and polyunsaturated fatty acids (14.56 percent and 66.69 percent respectively), its lipid extract has a content of 37.60 percent of linolenic acid, 29.09 percent of linoleic acid and 13.88 percent of oleic acid, values that are within the recommended values by FAO and OMS. After 19 days of storage (4, 15 and 26 Celsius degrres), none of the treatments showed phase separation or syneresis, the coalescence of the oil molecules was avoided thanks to the mechanical agitation carried out for the homogenization (2 minutes at speed of 15000 RPM).Item Obtención de un ingrediente funcional en polvo rico en omega 3, 6 y 9 a partir de una mezcla de aceite de sacha inchi (Plukenetia volubilis) y aceite de girasol (Helianthus annuus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09) Jordán Álvarez, Marco Alejandro; López Hernández, Orestes DaríoA blend of Sachai inchi oil and Girasol oil was microencapsulated with a fatty acids balance 4,42 times the fatty acid linoleic content (omega-6) than the fatty acid linolenic content (omega-3) into a polymeric matrix of Maltodextrin and Arabic gum, ratio 1:1. A 81,06 mores less 1,75 percent of performance and 92,08 more less 0,71 percent of efficiency of process was obtained with an inlet air temperature of 150 Celsius degree and 33 percent of oil´s charge. The microcapsules have 1,96 more less 0.04 percent of moisture, with a smooth surface and pore-free which protects to oil´s blend inside. Without significative changes about its fatty acids content after microencapsulation process, the product has a lipid profile of 10,20 more less 0,14percent for omega-3, 46,18more less 0,50 percent for omega-6 and 23,83 more less 0,24 percent for omega-9. When scaling the process at an industrial level, a product with similar characteristics to those obtained at laboratory scale is obtained.