Browsing by Author "Ramos Lalaleo, Eliana Catalina"

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    Extracción y microencapsulación de antocianinas a partir de col morada (Brassica oleracea L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-07) Ramos Lalaleo, Eliana Catalina; López Hernández, Orestes Darío
    The extraction of anthocyanins was carried out from purple cabbage (Brassica oleracea L.) using ethanol and hydrochloric acid as a solvent in relation to 85:15. Three levels of extraction time (60, 90, 120 min) and three levels of mass ratio of plant material - volume of solvent (1:20, 1:25 and 1:30) were studied as variables. Initially, it was determined that the best extraction conditions were: 120 minutes, with a 1:20 ratio, at a constant temperature of 70 ° C. Next, the anthocyanin concentrate was microencapsulated by spray drying, using maltodextrin DE 10 as a polymer which caused the microencapsulation to have great water solubility. FTIR spectroscopy analyzes showed that the anthocyanins were successfully microencapsulated, since the functional groups of the metabolite are masked by the polymer. The microencapsulated anthocyanins obtained an encapsulation efficiency of 90.78%. Next, the antioxidant capacity was evaluated. On the other hand, it was evaluated in vivo through the cell survival of the yeast Saccharomyces cerevisiae, which was exposed to oxidative stress, in order to evaluate its behavior when subjected to different concentrations of hydrogen peroxide. It was demonstrated that the microorganism is able to recover from cellular oxidation thanks to the presence of microencapsulation of the anthocyanins of B. oleracea, at a concentration of 50 mg / ml, which could protect it, in turn assist in its recovery from damage caused by peroxide. It was possible to reach a maximum of 1,214 turbidity, equivalent to biomass in the liquid culture.