Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.TAMARINDO

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    Evaluación de la capacidad antioxidante y antiinflamatoria de polifenoles microencapsulados procedentes de los residuos de tamarindo (Tamarindus indica)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Mendoza García, Damaris Katiusca; López Hernández, Orestes Darío
    Tamarindus indica is a fruit widely used in the production of various commercial products, generating a large amount of agroindustrial waste per year. Tamarind seeds represent a source for obtaining bioactive compounds of interest such as polyphenols. The present study seeks to take advantage of these wastes by determining the optimal conditions for extraction and microencapsulation of polyphenols to evaluate their antioxidant and anti-inflammatory capacity. The influence of extraction time and solvent concentration on obtaining polyphenols was studied. The best extraction conditions were at a solvent concentration of 53 percent for a time of 80 minutes, providing a polyphenol content of 516.521 mg GAE per gram of plant material. Spray-drying microencapsulation using maltodextrin as the encapsulating agent evidenced a percentage efficiency of 87.066 percent. The efficiency of microencapsulation was also evaluated by means of infrared spectroscopy (FT-IR). The DPPH method was applied to establish the antioxidant potential of the extract and microencapsulation, reaching values of 80.085 percent and 48.916 percent, respectively. Finally, the anti-inflammatory activity was determined through the percentage of inhibition of the denaturation of egg albumin and bovine serum albumin (BSA), obtaining inhibition percentages in each of the concentrations studied. The results obtained in this research show the potential of tamarind residuals with biological activities and their possible application in different industries.
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    Aprovechamiento de la fruta de tamarindo (Tamarindus indica L.) para la elaboración de dulce y su caracterización
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Galarza Hidalgo, Elizabeth Adriana; Álvarez Calvache, Fernando Cayetano
    The purpose of this work is to prepare a tamarind candy with sucrose and stevia, in the candy its physicochemical, rheological, texture and microbiological properties were analyzed for six months to determine its shelf life. The sample with sucrose showed high results in terms of physicochemical properties such as pH (2.88), soluble solids (70.1 percent), allowing gelation of the candy with the addition of pectin, for the proximal analysis, the moisture and ash value was higher for stevia candy (28.75 percent and 0.824 respectively); owing to stevia doesn’t contribute with soluble solids. In the assessment of the texture the storage time look out that it is affected by the loss of water, being plainer in the samples made with stevia. Regarding the rheology, the candy was categorized as a viscoelastic fluid since the values obtained from the tangent of the angle ẟ were greater than the unit in both, the sucrose acting as a binding agent showed higher values for the modulus of storage (G ′) and loss module (G ′ ′). Likewise, the sensory analysis allowed us to establish that the sample with the highest acceptance was the one that included sucrose, but in terms of flavor. Finally, the determination of the useful life by means of the microbiological analysis was not affected by the incorporation of sucrose and stevia none of the samples showed microbial growth, nor the presence of pathogenic microorganisms.