Carrera Ingeniería Bioquímica
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Item 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 DaríoDegradation 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.Item Extracción y microencapsulación de antocianinas a partir de rábano (Raphanus sativus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2023-09) Chulde Osorio, Julisa Yelena; López Hernández, Orestes DaríoThe study of obtaining and preserving new natural pigments has been of great interest to the food industries and even more so if the natural coloring can preserve its active principle through a microsphere that protects it from external influences. The present titration work consists of the extraction of anthocyanins using 96 percent ethanol and 2.5 percent citric acid as a solvent, under the optimal conditions of a 2-squared experimental design, whose variables considered were: time and relation to plant material. with respect to the volume of solvent (MV:VD). The optimal conditions were an extraction time of 45 minutes and a MV:VD ratio of 1:30, thus obtaining a concentration of 183 mg in 100g, higher than the other treatments. The extracts characterized by UV-Vis spectrophotometry presented maximum absorbance values at 509 nm that correspond to antianic structures such as pelargonidin and cyanidin derivatives. In the same way, by FT-IR spectroscopy, the absorbance signals at different values of vibration frequencies that belong to the anthocyanin functional groups are clearly appreciated, so that said compound was successfully microencapsulated. The microencapsulated anthocyanins presented an encapsulation efficiency of 88.17 percent, while the antioxidant activity was evaluated at 515 nm, which determined an efficiency to inhibit the DPPH radical with 90.19 percent. Thus concluding that this legume has high antioxidant power and can be used as a functional food.Item Microencapsulación de doxiciclina mediante secado por aspersión(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2023-03) Culqui Caiza, Jenifer Tamara; López Hernández, Orestes DaríoDoxycycline is an antibiotic used to treat diseases such as rickettsiosis, pneumonia, Lyme disease, among others, therefore its conservation has been of great importance, being microencapsulation one of the most used methods. In this case, for microencapsulation as microencapsulating agent, a mixture of polymers constituted by maltodextrin - gum arabic was prepared, where a yield of 86.4 percent was obtained, while with chitosan lactate a yield of 32.2 percent was obtained, besides a color change to grayish brown, the evaluation of the microencapsulation yield was done qualitatively by the method of Fourier Transform Infrared Spectroscopy, This method generates a fingerprint that presents each biological sample, on the other hand, by means of Differential Scanning Calorimetry (DSC), the efficiency of microencapsulation was verified, where it was observed that the reading of the microencapsulated resembles the polymeric mixture, which indicates that it is microencapsulated and the physical mixture that resembles doxycycline has a slight melting peak because it is not microencapsulated.Item Estudio preliminar de la estabilidad en tiempo real del suplemento alimenticio Fakulti Uro Health(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-09) Rubio Ibarra, Diego Javier; López Hernández, Orestes DaríoStability is an important factor to assess quality in a food product. The stability of its components and characteristics is affected by the exposure to environmental factors and external agents. Because of this, keeping stable parameters of quality is key, especially when products are intended for human consumption. The determination of a food product stability is important, not only from a quality standpoint, but also to stablish economical and logistical strategies for production, storage, and distribution. Real time stability of the food supplement Fakulti Uro Health was evaluated, this product is made of microencapsulated mortiño (Vaccinium floribundum Kunth) extract that contains a high level of anthocyanins. Eight lots were analyzed, with shelf times of up to 40 months. Total anthocyanin content was determined using pH-differential method and its degradation fitted a first-order kinetics model. a half-life time of 148 months was obtained. Stability of pH, moisture content and water activity were determined, and estimated shelf lives were extrapolated from regression models. For water activity calculation, the sorption isotherm curve was determined, which fitted the GAB model. No microbiological activity was found, and organoleptic characteristics remained within quality parameters in all tested samples. Finally, a shelf life of 39 months was proposed according to ACCSQ-PPWG protocol.Item Extracción, microencapsulación y evaluación de la capacidad antioxidante de las antocianinas presentes en las flores de Hibiscus sabdariffa cultivadas en el cantón Milagro, provincia del Guayas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-09) Núñez Cazares, Bryan Iván; López Hernández, Orestes DaríoAnthocyanins are water-soluble pigments used as colorants in the preparation of beverages, wines, and infusions. Due to their antioxidant properties, they are considered as chemoprotective agents and are used in disease treatment. The present research work consisted of the extraction, microencapsulation, and evaluation of the antioxidant capacity of anthocyanins present in Hibiscus sabdariffa or Jamaica Flower, a plant cultivated in Milagro city, in the coastal region of Ecuador. This plant is highly recognized for its medicinal properties since it contains multiple vitamins, minerals, and bioactive compounds important for health. For its extraction, a ratio of 1:25 plant material to volume of solvent was used, at a constant temperature of 85 degrees Celsius for 30 minutes. The extracted bioactive substance was concentrated and microencapsulated by means of the spray drying technique using a polymeric matrix (maltodextrin) where its microencapsulation efficiency was 88.02 percent. Infrared spectroscopy analysis demonstrated the effectiveness of maltodextrin as a polymer, generating microspheres that coated and protected anthocyanins. For the evaluation of antioxidant capacity, in vitro tests were carried out on the concentrate extract and the microencapsulated extract, using the DPPH technique, reaching a percentage of inhibition (73.22 and 40.98 percent) and obtaining values of 328.41 and 219.29 micromol (Trolox equivalent per gram of dry extract) respectively.Item Microencapsulación de aceites mediante secado por aspersión: avances, beneficios y aplicaciones en América Latina(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-09) Reyes Quinde, Mauricio Alexander; López Hernández, Orestes DaríoSpray drying Microencapsulation applied to oils is a technique with great potential to provide protection to various formulations susceptible to physicochemical degradation. Knowing the current state of this technique and the extent of the studies concerning this matter in Latin America is essential to devise the next steps to take for the development of this technique. The analysis of 42 investigations published in indexed scientific journals with the participation of Researchers in Latin America was carried out, studying the type of oil, encapsulation matrix, additives and homogenization methods of the emulsions, scale of the drying process and the properties of the final product. After the review of the articles, a growing number of publications were observed with the aim of evaluating new formulations of a great variety of encapsulated vegetable, animal, and essential oils to preserve their properties for longer periods of time, giving these oils more versatility to be incorporated into food formulations. In the end, it can be stated that although there have been a great variety of studies in Latin America on encapsulation of oils by spray drying, there are still many fields to be covered and opportunities are open to continue with the experimentation of encapsulation of new oils. optimization of the parameters and scaling of these processes.Item Microencapsulación del probiótico Saccharomyces cerevisiae var. boulardii mediante secado por aspersión con polímeros Eudragit®(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-01) Lozada López, Jessica Katherine; López Hernández, Orestes DaríoSaccharomyces cereviseae var. boularii is a non-pathogenic, non-systemic yeast, resists acidic pH, its optimum growth temperature is 37. It is considered a probiotic as it generates enzymes capable of degrading toxins produced by pathogens within the human intestine. Microencapsulation was performed by spray drying the yeast with Eudragit® enteric coating polymers (L-100, S-100, L-10055) using a mini–Spray Dryer (BUCHI-B290) at an inlet air temperature 120 Celsius degrees and an outlet air temperature of 70 Celsius degrees. The yield of the process was calculated and by means of statistical analysis it was determined that the most suitable polymer to microencapsulate this yeast was L-100 with a value of 53,41 percent. To analyze the viability of the microencapsulates, the plate diffusion technique was performed, by means of which it was determined that the most viable polymer was L-100 with a concentration of 60:40 (polymer: yeast) and whose value was equal to 2.5 E 10 CFU for each gram of microencapsulate. Hard capsules of Saccharomyces cereviseae var. boularii with its respective analysis of release of the active principle, by means of which it was determined that the best formulation contained: 53 percent of yeast microencapsulates, 1 percent of sodium starch glycolate, 1 percent of colloidal silicon dioxide and 20 percent of maltodextrin microgranulated with and whose desintegration time was equal to 13,50 minutes.Item Extracción y microencapsulación de carotenoides de chonta (Bactris gasipaes)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-08) Calle López, Diego Fernando; López Hernández, Orestes DaríoChonta is a traditional fruit that is consumed in the Amazon region of Latin America and has compounds that give it antioxidant capacity, the carotenoids it contains give it a high value in the human diet, therefore this work focused on extracting these compounds and place them in a suitable presentation for use in industry, such as microencapsulation. The extraction was carried out with an experimental design of two levels and three factors, with the factors of maturity, time, and proportion of plant material: ethanol (96 percent), obtaining that the optimal conditions were 100 percent maturity, with 60 minutes and a 1:70 proportion at temperature of 70 Celsius degrees, this extract was microencapsulated with a mixture of maltodextrin and arabig gum by spray drying. The microencapsulation efficiency was evaluated obtaining 98.90 percent, thermograms and infrared spectra were also obtained where the microencapsulation efficiency was corroborated. While the antioxidant activity was evaluated in vitro using the DPPH method, obtaining 69.19 micromol per liter in the extract and 59.30 micromol per liter in microencapsulated of trolox equivalent, and in the in vivo test, oxidative stress was applied by peroxide of hydrogen to Saccharomyces cerevisiae and was protected with microencapsulation, showing its antioxidant power against vitamin C standards.Item Extracción y microencapsulación de antocianinas a partir de la planta sangorache (Amaranthus quitensis)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-08) Riera Muñoz, Angela Guadalupe; López Hernández, Orestes DaríoAnthocyanins are one of the most studied plant pigments thanks to their viable health benefits due to their antioxidant capacity and their use as a natural dye in the food industry. This research work consisted of the solid liquid extraction of anthocyanins from sangorache using water as the main solvent at specific optimal conditions. Amaranthus quitensis is an ancestral plant grown in the Andean area of the Ecuadorian Sierra known for it’s incalculable source of nutrients, especially iron and calcium, in addition to being considered an antioxidant. To protect the extracted bioactive substances, the microencapsulation process was carried out by spray drying with two types of polymeric matrices (maltodextrin and the mixture of maltodextrin with gum arabic) where the maximum efficiency of the microspheres was analyzed by means of concentration and an infrared spectrophotometry study resulting in maltodextrin as the best polymer to cover and protect anthocyanins at 92.30 percent efficiency. The antioxidant properties were corroborated by in vitro tests by DPPH analyzing the inhibitory capacity of each sample obtaining a maximum response (306.56 micromole equivalent of Trolox on gram dry extract) corresponding to the anthocyanins encapsulated with maltodextrin while, the antioxidant capacity In vivo, the process was confirmed by induction of cellular oxidative stress to S. cerevisiae with hydrogen peroxide. This process confirmed that sangorache's anthocyanin microspheres have a high antioxidant capacity even better than the vitamin C used as a control agent.Item Extracción y microencapsulación de antocianinas con actividad antioxidante y antiinflamatoria obtenidas a partir de fréjol rojo (Phaseolus vulgaris L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Moreno Villacís, Lizbeth Estefanía; López Hernández, Orestes DaríoIn this investigation the extraction and microencapsulation of anthocyanins obtained from red beans (Phaseolus vulgaris L.) was carried out, for the extraction a mixture of solvents was used at a ratio of 85:15 (96 percent ethanol and 37 percent hydrochloric acid), ratio of plant matter for solvent volume 1:25 with a constant temperature of 70 more less 2 Celsius degrees for 120 minutes. The extract obtained was microencapsulated by spray drying using two polymeric matrices (maltodextrin and gum arabic). The percentage of microencapsulation efficiency of maltodextrin was 70,96 percent and of the mixture (maltodextrin-gum arabic 50:50) 92,52 percent. The antioxidant properties of the microencapsulated extracts were evaluated by means of the in vitro DPPH technique and in vivo by the growth of the Saccharomyces cerevisiae yeast exposed to oxidative stress by the addition of hydrogen peroxide where it was observed that the microencapsulates protect the yeast of oxidative agents; The results of the microencapsules had greater antioxidant activity than vitamin C. Similarly, the antiinflammatory activity was determined by the erythrocyte membrane stabilization technique where 90,55 percent was obtained at a concentration of 1,5 mg for ml for Maltodextrin and 93,70 percent at a concentration of 2,5 mg for ml for the mixture, these values are higher when compared to the commercial drug acetylsalicylic acid (aspirin)