Carrera Ingeniería Bioquímica

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Subject: search.filters.subject.ANTIOXIDANTES

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    Microencapsulación de antocianinas con actividad antioxidante extraídas a partir de la cáscara de pitahaya roja (Hylocereus undatus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Figueroa Haro, Jessica Nataly; López Hernández, Orestes Darío
    In this research work, the extraction of anthocyanins from the red pitahaya peel (Hylocereus undatus) was performed. In order to preserve the antioxidant activity of anthocyanins, microencapsulation with different types of polymers were assessed by the verification of the antioxidant activity of these flavonoid using in vitro and in vivo assays. The polymers used in the formation of the microspheres were maltodextrin and gum arabic; with which microencapsulation efficiency values of 77.35 percent and 94.23 percent were obtained respectively. The evaluation of in vitro antioxidant activity was carried out by the DPPH method, which demonstrated that microencapsulation whit maltodextrin produced a percentage of free radical inhibition of 58.60 percent, that is, 405.01 micromol.l-1 equivalents of Trolox, while in the case of the microencapsulated gum arabic presented 72.22 percent DPPH inhibition, therefore the concentration in Trolox was equivalent to 498.33 micromol.l-1. The evaluation of antioxidant activity in vivo gave a positive result which was verified by the growth curve of Saccharomyces cerevisiae in the presence of the microencapsulates, comparing it with a reference antioxidant as vitamin C.
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    Extracción, microencapsulación y actividad antioxidante del capulí (Prunus serotina)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-07) Mejía Freire, Andrea Katherín; Ramos Moya, Milton Rubén
    Considering the increase of cardiovascular and degenerative diseases and the development of natural extracts with high antioxidant power to neutralize the free radicals are of great interest nowadays. This work was focused on the extraction of anthocyanins coming from capulí (Prunus serotina) using acidified ethanol as dissolvent with chloridric acid at 70 Celsius degrees for two hours, an experimental design was applied for determining the optimal conditions of the process. To protect this metabolite and enhance its beneficial properties, two polymers were applied in a 20:80 ratio with the extract of capuli; an inlet temperature was used (atomization) of 150 Celsius degrees and an outlet (drying) 95 Celsius degrees for maltodextrin and 103 Celsius degrees to the gum arabic combination in a 50:50 ratio. The efficiency of this process was analyzed by FT-IR, the gotten spectra showed anthocyanins characteristics. The best polymer to microencapsule the anthocyanins was the maltodextrin both in efficiency with 85,3 percent and with antioxidant activity in vitro by the DPPH method (147,042 µmol equivalents of Trolox for every gram of dry extract), this activity was checked by an in vivo test with Saccharomyces cerevisiae that was exposed in a oxidative stress with hydrogen peroxide, the maltodextrin let the increase of biomass, it was superior than vitamin C, thanks to its antioxidant power.