Browsing by Author "Navas Enríquez, Vanessa Alexandra"

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    Elaboración de un microencapsulado de vitamina E (D-alfa tocoferol), vitamina C (ácido ascórbico) y vitamina B2 (riboflavina) mediante secado por aspersión
    (Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Maestría en Química, 2024-05) Navas Enríquez, Vanessa Alexandra; López Hernández, Orestes Darío
    At a global level, processed foods have continued to grow in the face of demand and, on the other hand, nutrition has decreased because, despite the vitamin addition to these products, poor handling causes the vitamins to be lost, for this reason, Methods are sought to improve the stability of nutrients, one of the techniques for this is microencapsulation, which is a viable option for minerals, flavors, aromas and vitamins. The purpose of this research was to prepare a microencapsulate of vitamin E (D-alpha Tocopherol), C (ascorbic acid) and B2 (riboflavin) by spray drying. Maltodextrin and gum arabic are used for the wall materials, the pure vitamins used. . were commercial, where maltodextrin-gum arabic ratios were studied (25%-75%, 50%-50%, 75%-25%) respectively for the polymer matrix, the vitamin E load was also evaluated 10% and 20%. , vitamin C 1.5 g -3 g and vitamin B2 0.16 g and 0.32 g. The effectiveness of microencapsulation was analyzed qualitatively by Fourier transform infrared spectroscopy (FTIR) and quantitatively by determining the amount of microencapsulated vitamin E. The melting peak was compared to semiquantitatively determine the microencapsulation efficiency as well as the crystallinity of ascorbic acid by differential scanning calorimetry (DSC), comparing the microencapsulation with vitamin C where it was demonstrated that there is an 89.95% microencapsulation efficiency. . The results showed that a microencapsulate was formed in all treatments, however, the best treatment was number 6, which contained 10% vitamin E and 22.5%-67.5% maltodextrin and gum arabic respectively, which coincides with the statistical optimization analysis obtaining a vitamin E microencapsulation efficiency of 93.12%.
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    Obtención de un hidrolizado enzimático de harina de chocho (Lupinus mutabilis Sweet)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-08) Navas Enríquez, Vanessa Alexandra; López Hernández, Orestes Darío
    The purpose of this investigation was to obtain an enzymatic hydrolyzate from andean lupin flour. For which pineapple juice was used as the source of bromelain. Two factors were studied: pH 5 and 6, and substrate-water ratio 1/10 and 1/20. The prediction equations for the yield and the degree of hydrolysis measured as amino nitrogen percentage were obtained as well as the optimum conditions for the maximum desirability which were pH 5 and substrate-water ratio 1/10,3, from which an scale up for industrial production was performed. The hydrolyzate characterization was carried out by SDS-PAGE electrophoresis and UHPLC, which all wed to conclude that the protein was fractionated in peptides and as a techno-functional property, its solubility improved and the hydrolyzate could be applied as a functional ingredient.