Carrera Ingeniería Bioquímica
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/809
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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 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 Optimización del proceso de extracción de antocianinas de los frutos de la colca (Miconia crocea)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-09) Jerez Chango, Félix Roberto; López Hernández, Orestes DaríoThe research was developed to optimize the anthocyanin extraction process from Miconia crocea fruits, from Cerro Teligote, southeast of the San Pedro de Pelileo canton, Tungurahua Province. Spectrophotometric analyzes were applied to the pulverized dried fruit extracts to be able to quantify the anthocyanin concentration. During the optimization of the extraction process, the response surface methodology was used with two factors: A (solvent) and B (ratio of plant material over the volume of solvent). For the extraction, a temperature of 70 Celsius degrees was used for 60 minutes. The solvent that allowed the highest anthocyanin concentration to be obtained was the ethanol mixture with hydrochloric acid (85:15). With a 1:25 ratio of plant material to solvent volume, 29.39 mg of anthocyanins were achieved for every 100 g of extracted dry plant material.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)Item Evaluación de diferentes polímeros en la microencapsulación de antocianinas extraídas a partir de papa morada variedad Yana Shungo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Guanoquiza Zambrano, Kelly Paola; López Hernández, Orestes DaríoThe main objective of the research project was the evaluation of different polymers in the microencapsulation of anthocyanins extracted from purple potato variety Yana Shungo, these polymers were Maltodextrin, a combination in equal proportions of Maltodextrin and Gum Arabic and concentrated Whey Protein. Three microencapsules were obtained, which were used in spectroscopic analysis, visible UV spectrophotometry and antioxidant activity determination. Through infrared spectroscopy analysis it was shown that anthocyanins extracted from purple potato were coated by polymers used as encapsulating agents. UV-visible spectrophotometry analysis was performed in order to determine the microencapsulation efficiency of the different polymers, obtaining 92.62percent for Maltodextrin, 90.01percent for the polymer mixture and 89.94 percent for the concentrated whey protein. Finally, to determine the antioxidant capacity of the microcapsules obtained, a live analysis was carried out using Saccharomyces cerevisiae and hydrogen peroxide as oxidative stress promoter at different concentration levels and through growth curves it was demonstrated that thanks to the antioxidant activity of the encapsulated anthocyanins the living organism under study could adapt and develop.Item 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 DaríoIn 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.Item Evaluación de la actividad antioxidante del contenido de antocianinas microencapsuladas de mora (Rubus glaucus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-08) Bastidas Bastidas, Vanessa Monserrath; López Hernández, Orestes DaríoThe research presented was based on the extraction, microencapsulation and quantification of flavonoids (anthocyanins) from blackberries (Rubus glaucus). The antioxidant properties of the plant under study were also evaluated. three microencapsulations were obtained using 3 polymers as encapsulating agent: maltodextrin, that is a mixture in proportions (1: 1) of maltodextrin-gum arabic and concentrated whey protein, where through the analysis of variances of efficiency of 90.81%, 90.64% and 89.73%, were achieved respectively. with a spectroscopic analysis it was demonstrated that the anthocyanins of blackberries were covered by the polymers, obtaining a form of microspheres. To evaluate the antioxidant properties, a live analysis was carried out using S. cerevisiae, where through the growth curves it was verified that each microencapsulated had antioxidant activity and that they were within the curves containing vitamin C as a strong antioxidant.Item 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 RubénConsidering 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.Item 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 DaríoThe 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.