Carrera Ingeniería Bioquímica

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/809

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Subject: search.filters.subject.MICROESFERAS FARMACÉUTICAS

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    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 Darío
    In 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)
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    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 Darío
    The 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.
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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.