Browsing by Author "Turiño, Lázaro Wilfredo"

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    Estudio preliminar de obtención de una nanosuspensión de manguiferina
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Turiño, Lázaro Wilfredo; Nogueira, Antonio
    The mangiferine is the main constituent polyphenol leaves, fruits and bark of mango. Its low solubility when isolated, make decrease its absorption, so it is necessary to perform some processing to improve its absorption. The usual methods to improve absorption of this compound include the use of organic solvents which generally cause toxicity or modification the chemical structure of the molecule adding more complexity to processes. In this work it was possible to obtain a suspension of nanometric particles (6,54 nm) using a mixture of ethanol and a surfactant in combination with physical factors such as temperature and mechanical energy, which will contribute to increased absorption by the small size
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    Microencapsulación de sabores mediante secado por aspersión
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Turiño, Lázaro Wilfredo; Nogueira, Antonio
    The flavor microencapsulation by spray drying has become in recent decades a topic of great interest in food and pharmaceutical industry, due to the advantages of these products preventing rust and evaporation of the flavor over time and making possible its incorporation into powders. The present study was aimed at the flavors microencapsulation commonly used in food and pharmaceutical industries as well as verifying the effectiveness of the microencapsulation process and that this does not affect the subsequent flavor redispersion. As a result it was found that adequate performance of the process is achieved; the effectiveness of the microencapsulation process was shown by infrared spectroscopy. In addition it showed that the microencapsulation process involved the formation of a nanoemulsion after flavor redispersion, ensuring homogeneity of the product flavor.