Carrera Ingeniería Bioquímica

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Análisis comparativo características físicas y fitoquímicas del aceite de ricino generado en semillas de ecotipos autóctonos de higuerilla (Ricinus communis) en Tungurahua y Manabí
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2014) Correa salgado, María de Lourdes; Rodríguez Meza, Carlos Alberto
La higuerilla es un arbusto que crece silvestre en la mayor parte de las regiones ecuatorianas, por lo que para realizar un análisis comparativo de esta especie según su zona de procedencia, se escogió a las provincias de Manabí y Tungurahua. En Manabí las muestras se recolectaron en San Vicente, Bahía de Caráquez y Chone, en Tungurahua en los cantones Baños, Patate y Ambato. Al evaluar las características morfométricas de las semillas se establece diferencia estadística significativa,mientras que curiosamente la cantidad de aceite de las semillas de estas zonas es parecido. La influencia climática de cada provincia incide al evaluar humedad de las semillas tanto con cáscara como sin ella, mientras que valores porcentuales de cáscara y almendra son influenciados por suelos y climas de cada cantón. Esta semillas al someterse al tamizaje fitoquímico muestran en su composición alcaloides y aceites fijos, siendo este último compuesto el que se conoce popularmente como aceite de ricino o de castor, el cual se extrajo por prensado y difusión en solventes. Al determinar parámetros de densidad, humedad y cenizas del aceite se establece que son muestras homogéneas sin importar su procedencia, ya que sus variaciones no alteran en el resultado estadístico, pero al evaluar la viscosidad y color, se observa variación en el óleum ricin, estas características dependen de la zona de recolección de las muestras. Los resultados obtenidos son fundamentales para futuras investigaciones,que brinden datos específicos de útiles compuestos bioactivos de esta oleaginosa, o establecer a esta planta como un cultivo potencial de la serranía ecuatoriana,mostrando intersecciones entre la agricultura y la biotecnología.
Determinación de los índices de degradación en aceites vegetales usados en procesos de fritura en restaurantes de la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-03) Bombón Sandoval, Alex Darío; Pérez Aldas, Lander Vinicio
Vegetable oils after being used in frying processes undergo physical and chemical changes, so the present study aimed to determine degradation rates of vegetable oils in samples taken from restaurants in the city, the main analyzes were the acidity index with an average of 0.496 percent oleic acid for the samples and 0.203 percent oleic acid for the blanks; the peroxide index with an average of 5.453 milliequivalents of oxygen per kilogram of oil for the samples and 1.034 milliequivalents of oxygen per kilogram for the blanks; saponification index of 198.814 milligrams of potassium per gram for the samples and 192.084 milligrams of potassium per gram for the blanks; In the physical tests an average density of 1,263 was obtained for the samples and 1,215 for the blanks, in the refractive index 1,469 was obtained for the samples and 1,471 for the blanks, and finally the color was determined, obtaining an average for the samples from: Luminosity (L) = 63.2; Brightness towards red (a) = 10.1; Brightness towards yellow (b) = 34.8 and for blanks: Luminosity (L) = 40.6; Brightness towards red (a) = -1.2; Brightness towards yellow (b) = 9.9. The analyzes made it possible to determine that there are samples that exceed national standards and become harmful to health.
Estudio de factibilidad para la producción de una crema hidratante, suavizante y protectora de rayos UV a base de aceites vegetales de mandarina (Citrus reticulata) y naranja (Citrus sinensis) en el cantón Ambato, provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03) Gutiérrez Valle, Ligia Carolina; Valencia Silva, Alex Fabián
Currently, the cosmetic market has a wide variety of products that favor skin care. In order to include a product on the market that meets people's needs, a feasibility study was carried out for the production of a moisturizing, softening and UV-protective cream based on tangerine and orange vegetable oils. In the market study, a survey was applied to people between 15 and 70 years of age in the Ambato canton, managing to determine the requirements of the target market, as well as their needs in terms of skin care, identifying that 77 percent is willing to purchase the product and that 23 percent would be the consumers to whom the product must be sold. In the technical study, it was possible to identify the optimal place of the company, which is in the Atahualpa parish, belonging to the Ambato canton, the characteristics of the product were also analyzed, as well as the raw material and equipment necessary for production and marketing. Finally, a financial economic analysis was carried out, where a NPV of 167,254.30 was obtained, an IRR of 134 percent, a break-even point of 1,535 units sold to recover the invested capital; In addition, a cost benefit ratio of 1.50, an ROI of 17 percent and a recovery period of 1 year, 1 month, 10 days, identifying that the project is profitable and feasible for its execution.
Estudio de factibilidad para la producción de una crema hidratante, suavizante y protectora de rayos UV a base de aceites vegetales de mandarina (Citrus reticulata) y naranja (Citrus sinensis) en el cantón Ambato, provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03) Freire Núñez, Daniela Soledad; Valencia Silva, Alex Fabián
Currently, the cosmetic market has a wide variety of products that favor skin care. In order to include a product on the market that meets people's needs, a feasibility study was carried out for the production of a moisturizing, softening and UV-protective cream based on tangerine and orange vegetable oils. In the market study, a survey was applied to people between 15 and 70 years of age in the Ambato canton, managing to determine the requirements of the target market, as well as their needs in terms of skin care, identifying that 77 percent is willing to purchase the product and that 23 percent would be the consumers to whom the product must be sold. In the technical study, it was possible to identify the optimal place of the company, which is in the Atahualpa parish, belonging to the Ambato canton, the characteristics of the product were also analyzed, as well as the raw material and equipment necessary for production and marketing. Finally, a financial economic analysis was carried out, where a NPV of 167,254.30 was obtained, an IRR of 134 percent, a break-even point of 1,535 units sold to recover the invested capital; In addition, a cost benefit ratio of 1.50, an ROI of 17 percent and a recovery period of 1 year, 1 month, 10 days, identifying that the project is profitable and feasible for its execution.
Extracción y caracterización de aceite de semillas de cítricos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-11) Salinas Buenaño, Jessenia Pamela; Arancibia Soria, Mirari Yosune
The orange and tangerine seeds oil is an edible oil obtained from the seeds of the variety Comun and Valencia, respectively. These oils can be an important source of lipids that can be used as a source of food for humans or as a source of raw materials in the cosmetic, pharmaceutical and nutraceutical industries. In the present study, samples of orange and tangerine seeds were collected and the oil extracted using the traditional method by cold pressing. The physicochemical characteristics were investigated, including color, refractive index, viscosity, oil yield, fatty acid composition, and oxidation temperature. The oil yields of these seeds vary from 10.98 percent for tangerine and 23.49 percent for orange. The heat of combustion was around 39 MJ for every kg with an initial oxidation temperature ranged from 181.96 Celsius degrees to 188.89 Celsius degrees. The oils showed the presence of tocopherol (vitamin E) and carotenoid pigments. The main fatty acids of orange and tangerine oils were linoleic, palmitic and oleic acids. The content of linoleic acid varied between 38.18 percent and 42.87 percent. In tangerine, 0.11 percent of nervonic acid has been found. The physicochemical characterization and the fatty acids profile were comparable with traditional vegetable oils. This feature is a point of reference to extend its research and expand its industrial application.
Microencapsulación de aceite de sacha inchi (Plukenetia volubilis L.) mediante secado por aspersión.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2016-03) Pastuña Pullutasig, Alex Ricardo; López Hernández, Orestes Darío
When using oils rich in unsaturated fatty acids, the most common problem is their rapid degradation while exposed to different environmental conditions, the method of microencapsulation by spray drying aims to reduce these degradative processes and extend the lifespan of these type of oils. The objective of this research was microencapsulated sacha inchi oil by spray drying, in order to prevent oxidative degradation reactions, given its high content of monounsaturated and polyunsaturated fatty acids, which present great health benefits. Employing a maltodextrin-gum Arabic system in the same ratio (1: 1), the inlet temperature and the oil charge was evaluated, being 150 ° C and 33% the best conditions during the drying process, obtaining a performance and efficiency microencapsulation of 82.10 ± 0.99% and 93.90 ± 0.56% respectively. By physicochemical analysis, the microencapsulated sacha inchi oil moisture was evaluated, keeping a moisture content at 26 weeks of 4.60 ± 0.02%, applying gas chromatography there is no variation in the acid profile fatty before and after microencapsulation was found. Through infrared spectroscopy it was shown that sacha inchi oil is inserted into the core of the microcapsules. The electron microscopy scanning allowed to observe that the microcapsules have a spherical shape with a smooth surface and free of pores which prevent direct contact of the oil with different ambient conditions, in addition an average particle size distribution was determined from 60.36 ± 14.41 microns. The reproducibility for the process of Sacha inchi oil microencapsulation was demonstrated through spray drying at an industrial scale while maintaining the principle of similarity to the laboratory scale process, obtaining a performance higher than 70% and an efficiency of microencapsulation of 81.1 6± 0.91%.
Microencapsulación del aceite de sacha inchi (Plukenetia volubilis L.) en combinación con el aceite esencial de eucalipto (Eucalyptus globulus L.), limón (Citrus limonum.) y albahaca (Ocimum basilicum L.) mediante secado por aspersión
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2023-09) Sánchez Palacios, Abraham Rodolfo; López Hernández, Orestes Darío
Degradation of polyunsaturated fatty acids is a common problem in vegetable oils, usually caused by exposure to different environmental conditions; natural antioxidants such as essential oils and industrial methods such as microencapsulation are commonly used to ensure the reduction of these degenerative processes and prolong their shelf life. The objective of this research is to microencapsulate sacha inchi oil in combination with the essential oils of lemon eucalyptus and basil by spray drying, using a mixture of maltodextrin, arabic gum and sacha inchi in a 1:1:1 ratio together with the essential oils in concentrations of 0.5, 0.4 and 0.5 percent respectively, with an inlet temperature of 150 degrees Celsius. Applying FTIR-ATR (Attenuated Total Reflectance) spectrophotometry, the efficiency of microcapsulation was evidenced. Fluidity and compressibility were evaluated by means of the Hausner and Carr indices, each mixture showed relatively poor indices compared to its limit, greater than 38 for Carr and greater than 1.6 for Hausner. The antioxidant capacity was evaluated by the DPPH test with dilutions of 1 over 200, 250 and 300 for each mixture of microencapsulates, diluting 0.1 g of each sample in 20, 25 and 30 ml of distilled water, respectively. It was concluded that the oil mixture of sacha inchi oils together with lemon is superior in comparison to the three previously mentioned, presenting Carr and Hausner indexes of 42.23 and 1.42 respectively and an antioxidant capacity of 326.74 micromol per liter of the Trolox compound.