Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Elaboración de un manual de Buenas Prácticas de Manufactura para la microempresa de Productos Lácteos El Corderito, ubicada en la zona de Tanicuchi, cantón Latacunga(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Yánez Delgado, Jhomayra Estefanía; Vilcacundo Chamorro, Rubén DaríoGood Manufacturing Practices (GMP) are a set of fundamental guidelines for minimizing contamination risks and ensuring product quality. The process of developing the GMP manual began with an exhaustive diagnosis of the microenterprise's current situation, using a verification guide validated by experts and based on Resolution ARCSA-016-2022-AKRG, which regulates sanitary requirements for processed foods. This diagnosis revealed 62 percent compliance, 28 percent noncompliance, concentrated mainly in production operations, quality control assurance and traceability, and 10 percent of aspects not applicable to the microenterprise. In addition, to evaluate the impact of the GMP training program, microbiological analyses were carried out before and after implementation, which showed a significant improvement after the acquisition of knowledge. At the same time, Standard Operating Procedures and Sanitation Operating Procedures were developed and adapted to the specific needs of the microenterprise, covering everything from the reception of raw materials to the dispatch of the finished product. Based on the findings, an action plan was formulated with corrective measures to address nonconformities and propose process improvements. Finally, all this information was consolidated in the GMP manual, a document that complies with the requirements of the microenterprise and current regulations, with the firm purpose of ensuring the safety of its products.Item Elaboración de un Manual de Buenas Prácticas de Manufactura (BPM) para la microempresa de alimentos en conserva ACPRA FOOD ubicada en el cantón Ambato, parroquia Atahualpa(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Tubon Moposita, Erika Maribel; Ortiz Escobar, Jacqueline de las MercedesThis research focuses on the development of a Good Manufacturing Practices (GMP) manual for the microenterprise ACPRA FOOD, which is dedicated to the production and distribution of jams and jellies. The implementation of this manual will enable the microenterprise to achieve GMP certification, ensuring the safety and quality of its products in accordance with the standards established by the National Agency for Regulation, Control, and Health Surveillance (ARCSA). An initial diagnostic of the microenterprise's situation was carried out using the checklist from ARCSA Resolution ARCSA-DE-2022-016-AKR, which determined a compliance rate of 60.2 percent, a non-compliance rate of 30.8 percent, and a 9.0 percent rate of not applicable. Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed, aligned with the microenterprise's needs, to improve quality and ensure compliance with regulations. An action plan was proposed, including corrective measures based on the identified non-conformities, which require an estimated investment of US$ 5,560 and a one-year implementation period. Trainings on basic hygiene, quality control, and sanitation processes were conducted, and improvements to the plant layout in the production area were suggested. Upon completion of the work, a new checklist was performed, showing a compliance rate of 66.4 percent, achieved through the implementation of records and staff training.Item Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa Dulcería Manizales, ubicada en la parroquia Huachi Chico del cantón Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Soto García, Lissette Aracelly; Delgado Ramos, Andrea VerónicaThe purpose of this manual is to establish and comply with the minimum requirements necessary for the company to obtain GMP certification, which will facilitate future improvements to the production line and ensure high-quality products for consumers. The manual has been designed to optimize process and product conditions, ensuring safety and minimizing contamination risks. To assess the microenterprise's current situation, a diagnostic assessment was carried out using a key tool: the verification guide, which consists of 211 items classified into three categories: complies with all requirements, does not comply with the requirements established in the regulations, and does not apply, for those requirements that are not relevant to the microenterprise's activities. The results of the diagnostic study revealed 33 percent compliance, 53 percent noncompliance and 14 percent non- application. In addition, Standard Operating Procedures (POES) and sanitation procedures were developed, adapted to the specific needs of the microenterprise and in compliance with resolution ARCSA-DE-2022-016-AKRG. Finally, an action plan was proposed that includes corrective actions based on the identified nonconformities, together with a suggested long-term budget. The objective of this plan is to enable the microenterprise to solve the deficiencies detected and achieve GMP certification, thus improving the quality of its products and processes.Item Caracterización de las propiedades de pasta y contenido de arsénico en muestras de arroz fresco y envejecido provenientes de la Estación Experimental Litoral Sur del INIAP(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Sayay Rivera, Edison Sebastián; Paredes Escobar, Mayra LilianaRice, as a staple food for thousands of people around the world, plays a crucial role in the food security and socioeconomic development of many countries. In Ecuador, per capita consumption is between 43 and 50 kg. The quality of rice grains can be assessed by the amylose content in the starch, quantifying the behavior of the pastes when cooked. However, this grain can be contaminated by arsenic, which affects consumers. In the present study, the grade, class, level of insect infestation, humidity, and hectoliter weight were determined. The properties of the rice paste were evaluated using a rapid viscosity analyzer (RVA) and their correlation with moisture. Finally, arsenic was quantified in fresh and aged paddy rice by atomic absorption spectroscopy. The results obtained showed a grade 1 and class 2 for the fresh rice samples, while in aged rice, there was the presence of broken grains and husks, which decreased its quality. The moisture values complied with the INEN standard, being higher in fresh rice, but with a slight increase in oliter weight in aged rice. A better viscosity of the rice paste was observed in the aged sample GO - 04242. The determination of total arsenic in paddy rice showed values between 0.24 and 0.88 milligrams per kilogram, while in fresh and aged rice, it was not detected or was below the detection limits.Item Análisis de los procesos de producción de la microempresa de Productos Lácteos Carlosama PROLACAR y su influencia en la calidad higiénico – sanitarias de los productos elaborados(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Recalde Carlosama, Arantza Anahí; Ortiz Escobar, Jacqueline de las MercedesThis study focused on analyzing the production processes of the Carlosama Dairy Products microenterprise (PROLACAR) and their influence on the hygienic-sanitary quality of the products. The evaluation was based on compliance with resolution ARCSA-DE-2022-016-AKRG on Good Manufacturing Practices (GMP) and the microbiological requirements for processed products. On-site visits revealed significant deficiencies in operational processes, with a compliance rate of 42.92 percent. Microbiological analyses showed non-compliance with the standard for fresh cheese, while semi-cured cheese did comply with the standard. To address these deficiencies, a corrective action plan was proposed to suggest improvements to rectify the nonconformities identified, with a budget of 15,715.00 dollars and two years for implementation. Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed. A plant redesign was suggested to optimize the process flow and minimize contamination risks. In addition, a training plan was developed to strengthen personnel's knowledge of production processes and the proper handling of regulatory documentation. The implementation of these strategies increased compliance to 58.34 percent, reducing contamination risks and ensuring a high level of compliance.Item Análisis de los procesos de producción de la microempresa de helados Melanic y su impacto en las condiciones higiénico-sanitarias del producto(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Nuñez Venegas, Carlos Enrique; Sánchez Garnica, Manoella AlejandraThis study evaluated the impact of hygienic-sanitary conditions on ice cream production at the Melanic microenterprise, in response to the growing concern about food poisoning in Ecuador. The evaluation was carried out through an analysis of Good Manufacturing Practices (GMP), a flow chart of the production process and microbiological analyses of both the product and the areas in direct contact with the product, to establish the current situation of the microenterprise. The GMP compliance analysis was carried out using the ARCSA-DE-2022-016-AKRG standard and the microbiological analyses with the NTE INEN 706:2013 standard. An action plan was developed to remedy the noncompliances, which included the proposal of a new process flow diagram and a plant layout scheme with acceptable conditions. In addition, a training plan was developed as part of the prevention plan. Fifty-two percent of the GMP requirements were not met, evidencing problems with cleaning, disinfection and temperature control. The detection of E. coli in the final product indicated contamination associated with inadequate hygienic practices and cross-contamination. A detailed action plan was developed so that the microenterprise can act as resources become available. A staff training plan was developed to address issues, correct deficiencies, and ensure food safety. The results of this study highlight the importance of implementing rigorous hygiene measures in food production and the need for continuous monitoring to prevent foodborne disease outbreaks.Item Análisis de los procesos de producción de la microempresa El Enjambre y su impacto en las condiciones higiénico-sanitarias del producto(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Llumipanta Álvarez, Génesis Tatiana; Delgado Ramos, Andrea VerónicaHygienic and sanitary conditions in the food industry refer to the practices and procedures designed to prevent contamination. These procedures enable microenterprises to expand their business porfolio and strengthen their reputation. The study analyzed the production processes of the microenterprise El Enjambre and its impact on the hygienic and sanitary conditions of the product. The current diagnosis of the microenterprise was carried out based on the ARCSA-016-2022-AKRG resolution, the process diagram, and the current design of the microenterprise. The findings showed a 43 percent compliance rate, 51 percent non-compliance, and 6 percent not applicable. Microbiological analysis was conducted on cheese samples, both living and inert surfaces, yielding positive results for Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. The results highlight the lack of hygiene and sanitization within the production areas. With the collected information, an action plan was developed based on the cause-and-effect analysis of the Deming cycle. This plan aims to address non-conformities and propose corrective actions. Finally, a training plan was proposed, covering all topics essential for the microenterprise.Item Análisis de la presencia de metales pesados en la concha negra (Anadara tuberculosa) expendida en los mercados de la ciudad de Ambato y su cumplimiento con los límites establecidos en la normativa alimentaria(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Gaibor Angulo, Marissa Antonella; Peñafiel Ayala, Rodny DavidThe determination of heavy metals in black shells (Anadara tuberculosa) makes them a very important marine resource in coastal ecosystems and for human consumption to assess environmental and health risks. Heavy metals such as Arsenic (As), Nickel (Ni), Lead (Pb), Cadmium (Cd), Chromium (Cr), can accumulate in the soft tissues of this species, because it has a filtering capacity since it is exposed to contaminated waters either by anthropogenic activities such as mining, agriculture and industrial and urban discharges. For the analysis of heavy metals in black shells, it is necessary to collect samples in specific areas. It is vitally important to identify the areas of sale and origin of the product through informal interviews with the sellers. The samples must be prepared for the quantification of heavy metals using the graphite furnace atomic absorption spectrophotometry technique. The results obtained after using the technique are compared with international and local regulations, such as those of the European Communities and the CODEX, with evidence that the limits of heavy metals obtained in the analysis are below the limits established by the regulations, however, the presence of these metals is not ruled out. The evaluation of the toxicological risk allows the identification and quantification of the dangers that are associated with chemical substances, evaluating their impact on human health and the environment by examining a danger in order to avoid or reduce it, where the samples analyzed are below the reference dose, showing that they do not represent a risk to health.Item Análisis de los procesos de producción de yogur en la microempresa lácteos FLOR y su impacto en las condiciones higiénico-sanitarias del producto(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) De la Cruz Chamba, Jessica Maricela; Paredes Escobar, Mayra LilianaThis paper focuses on the analysis of the hygienic-sanitary conditions of the dairy microenterprise Flor, located in the canton of Píllaro, province of Tungurahua, and its impact on yogurt production processes. The objective is to identify possible nonconformities to be corrected in the facilities and processes necessary to obtain, in the future, ensuring the sustainability of the quality and safety of the yogurt produced. Through an initial diagnosis based on resolution ARCSA-DE-2022-016-AKRG, an efficient yogurt production line was identified, with low regulatory compliance of 44,3 percent, 44,1 percent non-compliance, and 11,6 percent non-applicability. The main deficiencies include the lack of a ventilation system and absence of documented procedures, which compromise quality assurance and product safety. Microbiological evaluation of the yogurt revealed an absence of pathogens; however, in the swabbing of the equipment, total coliforms were detected in the kettle, indicating problems of inadequate hygienic conditions and a potential risk of contamination. To correct the nonconformities found, an action plan was designed with an estimated investment of 7 195 dollars over one year for implementation. This plan includes improvements to the production lines, redesign of the plant, and development of Standard Operating and Sanitation Procedures.Item Evaluación de la actividad antimicrobiana in vitro de aceites esenciales frente a microorganismos patógenos y del deterioro de alimento(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Chango Chimborazo, Yajaira Estefania; Arancibia Soria, Mirari YosuneEssential oils (EOs) are volatile compounds, rich in secondary metabolites such as monoterpenes and sesquiterpenes, noted for their antimicrobial activity, attributed to their hydrophobicity and high concentration of active phenols (thymol, carvacrol, and eugenol). These compounds alter the integrity of microbial membranes, increasing their permeability and generating oxidative stress. The agar diffusion method is used to categorize antimicrobial activity into four levels (+++; fully inhibited, ++; partially inhibited, +; slightly inhibited, and -; no inhibition). However, this method presented limitations due to the volatility and hydrophobicity of EOs, which affected their uniform diffusion. The in vitro evaluation of 50 EOs against 12 microorganisms revealed greater efficacy against Gram-positive bacteria due to their more permeable cell wall. Although Gram-negative bacteria are more resistant due to their complex outer membrane. EOs such as thyme and oregano were able to inhibit them thanks to their bioactive compounds. In contrast, anaerobic Clostridium perfringens showed complete resistance, likely due to their spore-forming capacity and the reduced production of reactive oxygen species (ROS) in the absence of oxygen, which limits the antimicrobial action of EOs. In fungi, thyme and cinnamon showed significant activity, while against beneficial bacteria the action was minimal. Their efficacy depends on the active compounds, oil volatility, and experimental conditions. Finally, EOs represent a sustainable and natural alternative as antimicrobial agents, aligning with the Sustainable Development Goals (SDGs). Their application in the food and pharmaceutical industries can improve food safety and meet the demand for natural preservatives in consumer products.