Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Evaluación de compuestos bioactivos a partir de microorganismos endófitos para el control de enfermedades por hongos fitopatógenos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07) Quisnia Aldas, Angeles Monserrath; Garcés Moncayo, María DanielaThe present research addresses the problem of diseases caused by phytopathogenic fungi, which are responsible for significant losses in agricultural production and impacts on food security, generating growing interest in the development of sustainable biological strategies. Bioactive compounds produced by endophytic microorganisms isolated from medicinal plants from the Ecuadorian Amazon represent an alternative for the control of agriculturally relevant pathogens. A microbial bank of 104 endophytes was isolated and characterized, including 43 bacteria and 61 fungi. Among these, the isolates BEC-024 (Bacillus subtilis) and BEC-012 (Bacillus velezensis) showed the highest antagonistic potential against Alternaria spp., Botrytis spp., Fusarium spp., and Phoma spp., with larger inhibition halos and a broad spectrum of action. Metabolic expression under optimized conditions enabled the production of bioactive metabolites with high inhibitory activity, particularly in formula F3, composed of broad bean flour and glucose, which promoted mycelial inhibition against all evaluated pathogens. Subsequently, the compounds were concentrated and microencapsulated by spray drying using maltodextrin, obtaining an improved product. These findings demonstrate that the selected endophytes constitute an effective source of bioactive metabolites, whose microencapsulation enhances their stability and antifungal effect. The results suggest the application of these compounds as a biological alternative for the protection of agricultural crops, promoting sustainable, safe, and low-environmental-impact strategies against phytopathogenic fungi, thereby contributing to food security and the development of more responsible agricultural practices.Item Análisis de la capacidad antifúngica de polifenoles microencapsulados obtenidos a partir de orujo uva (Vitis vinífera l.) frente a Botrytis spp.. y Fusarium spp.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07) Pilatasig Tibán, Myriam Rocío; López Hernández, Orestes DaríoThe generation of wine-related waste, such as grape pomace (Vitis vinifera L.), presents an environmental problem due to its high organic load and limited industrial valorization. Furthermore, the control of plant pathogens like Botrytis spp. and Fusarium spp. relies on synthetic fungicides, and their prolonged use has led to fungal resistance and adverse environmental effects. In this context, this project seeks to add value to grape pomace through the application of biotechnology, by utilizing bioactive compounds such as polyphenols, which possess antifungal, antioxidant, and anti-inflammatory properties, among others. Polyphenols were obtained using a solid-liquid extraction method with different concentrations of ethanol and water, and the total phenolic content was quantified using the Folin-Ciocalteu method. Ethanol at 96 percent showed the highest extraction efficiency. In microencapsulation, maltodextrin showed better performance and efficiency results compared to the maltodextrin-gum arabic combination. FTIR analysis confirmed the presence of functional groups characteristic of phenolic compounds and interactions between the extract and the encapsulating matrix. In vitro antifungal evaluation revealed the inhibitory activity of microencapsulated grape pomace polyphenols against Botrytis spp., with increasing halos observed as the polyphenol concentration increased, while Fusarium spp. showed no sensitivity under the tested conditions. In conclusion, microencapsulated grape pomace polyphenols represent a promising alternative for the biological control of Botrytis spp. This study could contribute to the development of environmentally friendly biofungicides and the biotechnological valorization of agro-industrial waste.Item Evaluación de la capacidad antioxidante de polifenoles microencapsulados procedentes de los residuos de guanábana (Annona muricata)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07) Masaquiza Muyulema, Susana Pamela; López Hernández, Orestes DaríoThe increasing generation of agro-industrial waste and its inadequate management represent a growing environmental concern due to the accumulation of by-products with potential value that are often discarded. Among these residues, soursop (Annona muricata) peel stands out as a source of phenolic compounds with antioxidant properties. Therefore, the aim of this study was to recover polyphenols from soursop peel by optimizing extraction conditions and evaluating the retention of bioactive compounds through spray-drying microencapsulation. Conventional extraction was performed using different ethanol concentrations (30, 50, 70, and 96 percent). Total polyphenol content was quantified using the Folin–Ciocalteu assay. Subsequently, extraction conditions were optimized through a two-factor, three-level factorial experimental design, considering solid-to-liquid ratios (1:15, 1:20, and 1:25) and extraction times (30, 45, and 60 min). Statistical analysis confirmed that both variables significantly influenced the extraction process, yielding a maximum polyphenol content of 30.75 mg GAE per gram under optimal conditions of a 1:25 solid-to-liquid ratio and an extraction time of 48.38 min. The extracts were microencapsulated using maltodextrin, achieving an encapsulation efficiency of 99.04 percent. FTIR characterization confirmed the preservation of functional groups associated with phenolic compounds within the encapsulating matrix. The findings demonstrated that soursop peel is a sustainable source of polyphenols and that spray drying is an effective strategy for preserving these bioactive compounds, supporting their potential application in the development of functional ingredients.Item Evaluación de la capacidad antioxidante del extracto de la papa (Solanum tuberosum L) clon 12-4-35 microencapsulado mediante secado por aspersión y su potencial como ingrediente bioactivo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Molina Osorio, Diana Carolina; Vargas López, José HomeroThe loss of biodiversity and the underutilization of native crops in favor of commercial potatoes are undervalued, despite the nutritional value of potatoes with purple or red flesh, thereby limiting the development of natural alternatives with antioxidant capacity. In this context, the potato (Solanum tuberosum L.) clone 12-4-35, characterized by its pigmented skin and flesh, represents a potential alternative due to its anthocyanin and polyphenol content. The purpose of this research was to evaluate the antioxidant capacity of the extract from potato clone 12-4-35. To achieve this, the extraction of bioactive compounds was optimized using a factorial design, evaluating different sample-to-solvent ratios and extraction times. The highest-yield conditions corresponded to a 1:20 ratio for 60 minutes, yielding an anthocyanin concentration of 90,16 milligram of cyanidin-3-glucoside per one hundred grams and a polyphenol concentration of 697,55 milligram of gallic acid equivalent per one hundred grams. Subsequently, the extract was microencapsulated via spray drying using maltodextrin as the microencapsulating agent, achieving a microencapsulation efficiency of 67,17 percent. Furthermore, Fourier-transform infrared spectroscopy (FTIR) analysis revealed characteristic bands associated with anthocyanin structures. Finally, the antioxidant capacity of the microencapsulated powder was determined using the DPPH technique, obtaining a value of 9,91 micromole of Trolox equivalent per gram. This research contributes scientific information to the field of microencapsulation of bioactive compounds, which are of great interest to the food industry.Item Evaluación de la capacidad antioxidante del extracto de oca (Oxalis tuberosa Mol.) microencapsulado mediante secado por aspersión y su potencial como ingrediente funcional(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Criollo Muzo, Johanna Alexandra; Vargas López, José HomeroCurrently, there is a growing interest in the development of functional ingredients of natural origin due to the demand for foods with antioxidant properties and health benefits. However, the bioactive compounds present in plant-based raw materials are sensitive to environmental factors, which limits their application in the food industry. Therefore, in this study, the antioxidant capacity of microencapsulated oca (Oxalis Tuberosa Mol.) extract was evaluated using spray drying. A factorial design was employed, considering the solid-to-solvent ratio and extraction time as factors. The total polyphenol content was determined using the Folin-Ciocalteu method, and the antioxidant capacity was assessed using the DPPH assay. The results showed that the solid-to-solvent ratio was the factor with the greatest significant influence on polyphenol recovery. The optimal extraction conditions were obtained with a 1:25 ratio and a 45-minute extraction time using 50% ethanol as the hydroalcoholic solvent. Under these parameters, a total polyphenol content of 13,206 milligrams of gallic acid equivalents per gram of sample was achieved. The microencapsulation efficiency was 63.42 percent, while the spray-drying process yield reached 85.43 percent. Furthermore, the microencapsulated extract exhibited an antioxidant capacity of 10.90 micromoles of Trolox equivalents per gram of sample, demonstrating the technological viability of microencapsulation for its incorporation into food formulations with antioxidant properties.Item Elaboración de un ingrediente funcional con capacidad antioxidante a partir de la frutilla (Fragaria x ananassa.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Barros Rivera, Brisa Isabel; Vargas López, José HomeroThe lack of knowledge regarding the creation of functional products from wild fruits is a significant obstacle, as is the underutilization of their bioactive compounds and antioxidant properties, such as polyphenols and anthocyanins. In this context, the present research focuses on valorizing this fruit as a natural and healthy alternative in the food industry to the use of artificial additives, and on establishing reliable technical parameters such as solvent concentrations and extraction times. To utilize these bioactive compounds, two fundamental parameters were considered: the extraction time (30, 60, and 90 minutes) and the ethanol concentration (25, 50, and 75 percent volume-volume), obtaining standard values at 60 minutes and a solvent at a percentage of 75. Next, the extract was subjected to a microencapsulation process by spray drying, using an encapsulating agent such as maltodextrin, the stabilization process at an inlet temperature of 150 and an outlet temperature of 80 degrees Celsius, obtaining adequate formation of microparticles and retention of the bioactive compounds. However, the results observed in the encapsulation performance, obtaining an efficiency of 88.73 percent using the DPPH assay, determined an inhibition capacity of 49.17 percent for the concentrate and 713.59 percent for the microencapsulated product, achieving antioxidant capacity after spray drying. This concludes that the use of atomization technologies aids in the formulation of functional products.Item Microencapsulación de polifenoles extraídos de residuos de mandarina (Citrus reticulata L)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Taipe Martínez, Jeniffer Nicole; Delgado Ramos, Andrea VerónicaThe present study focuses on the valorization of agro-industrial waste generated in the overproduction of mandarin in certain seasons. Among these wastes, the peel represents a rich source of bioactive compounds, especially polyphenols with recognized antioxidant activity. This research prioritized the recovery of polyphenols present exclusively in the mandarin peel, with the aim of transforming it into a functional ingredient through microencapsulation. For the recovery of polyphenols, the peel was dehydrated at 60 Celcius degree, ground until obtaining a homogeneous powder, and subjected to extraction using ethanol and methanol at seventy percent, for 30 minutes and 1 hour. Once filtered, the extracts were concentrated using a rotary evaporator and then stored in amber bottles. The percentage of moisture of the extract was determined with 28.5 for each treatment and the quantification was carried out using the Folin–Ciocalteu method, using a 96-well plate and a gallic acid standard curve. Finally, the extract was microencapsulated by spray drying. The results showed that ethanol for 1 hour allowed obtaining the highest concentration of total polyphenols with a value of 51.08 mg GAE-g dry basis and with a yield of 22.65 percent. The microencapsulated product obtained showed good stability and adequate characteristics for potential food applications. These results suggest that the revalorization of mandarin peel is viable to obtain bioactive compounds. It is recommended to deepen the evaluation of the antioxidant capacity of the microencapsulated product and incorporate it into value-added food matrices.Item Evaluación de la actividad antioxidante de los compuestos extraídos de los residuos agroindustriales de guayaba (Psidium guajava L.) como fuente natural de compuestos bioactivos provenientes de una industria de helados del cantón Salcedo, provincia de Cotopaxi(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01) Sandoval Velasco, Roger Ismael; López Hernández, Orestes DaríoThe challenges of population growth and increased food demands have led many ice cream companies to discard their waste, unaware of the significant opportunity presented by the extraction of polyphenolic compounds with antioxidant capacity, such as guava. These compounds can provide eco-friendly and sustainable solutions for industries like pharmaceuticals, food, and biotechnology. In the respective processes, residual seeds from the fruit were collected and conditioned, and the compounds of interest were quantified at different plant material-solvent ratios and extraction times. 70 percent ethanol for 30 minutes proved to be the best option, yielding quantities exceeding 400 mg GAE by g extracted. Subsequently, the resulting samples were microencapsulated with gum arabic as the encapsulant and their concentration was determined quantitatively, achieving 69,5 percent, and qualitatively using FTIR (infrared spectrophotometry). Finally, the percentage of DPPH inhibition was quantified, resulting in 92.59 percent in the concentrated solids and 50.17 percent in the microencapsulated product. This demonstrates the relationship between the treatment performed and the type of fruit used, which can contain various compounds of scientific and commercial interest, representing a new source for the extraction of bioactive compounds. Thus, the purpose of this project is to utilize guava seeds as a natural source of bioactive compounds for the development of products of industrial interest.Item Desarrollo de una mezcla en polvo a base de piña (Ananas comosus) y aceite de linaza (Linum usitatissimum) microencapsulados para preparar bebidas instantáneas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Punina Yumbulema, Hilda Gabriela; Ortiz Escoba Jacqueline, de las MercedesThis study arose from the need to develop instant beverages with better nutritional characteristics, considering the limited availability of powdered products made from tropical fruits and vegetable oils. The purpose of this research was to formulate and characterize a powdered mixture based on microencapsulated pineapple pulp and flaxseed oil for the preparation of instant beverages. The methodology involved obtaining the powder mixtures by spray drying using encapsulating agents such as maltodextrin and gum arabic, and developing three formulations, which were evaluated by physicochemical analysis and sensory evaluation. The attributes evaluated were color, odor, texture (mouthfeel), flavor, and acceptability. The best treatment underwent proximal analysis (protein, fat, and dietary fiber), as well as microbiological analysis. The results showed that the beverage made with the powder mixture containing 80 percent pineapple pulp and 20 percent microencapsulated flaxseed oil had the highest sensory acceptability, highlighting an adequate balance between soluble solids, acidity, and pH. Likewise, nutritional analysis of the powder mixture revealed a significant content of dietary fiber and fatty acids. It is concluded that the formulated powder mixture is a useful alternative with favorable sensory properties for consumers. These results demonstrate that it is of good quality and ideal for consumption because it complies with current regulations.Item Evaluación de la actividad antioxidante de extractos de Yuwi (Gurania lobata) microencapsulados mediante secado por aspersión(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01) Peñafiel Castillo, Darwin Joel; López Hernández, Orestes DaríoThe evaluation of bioactive compounds in underutilized species such as Gurania lobata (Yuwi) is essential to address critical problems such as non-communicable diseases, given its similarity to other cucurbits rich in carotenoids and fatty acids. This study focused on the evaluation of antioxidant capacity in extracts and microencapsulated samples with the purpose of improving the stability of bioactive compounds. Two factorial designs were used to evaluate extraction parameters, considering the material-to-solvent volume ratio and extraction time as independent factors. The optimal conditions for carotenoid extraction were the ratio of 1 gram per 15 microliters of ethanol for 90 minutes, while for fatty acids the optimal conditions were 1 gram per 20 microliters for 60 minutes. The carotenoid content was 18.01 mg per liter, while the total solids for fatty acids corresponded to 2.63 percent. Microencapsulation was carried out using maltodextrin and gum arabic in a proportion of 35 percent each, which showed a microencapsulation efficiency of 93.02 percent for carotenoids, confirmed by Fourier-transform infrared spectroscopy. The antioxidant activity of the microencapsulated carotenoids and fatty acids, evaluated by the DPPH method, presented inhibition values of 89 more less 0.003 percent and 77 more less 0.09 percent, respectively. The results obtained from the Yuwi (Gurania spinulosa) extracts demonstrate the potential of this plant due to its biological activities and its possible application in different industries.