Carrera Ingeniería Bioquímica

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Subject: search.filters.subject.SECADO POR ASPERSIÓN

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    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.
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    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 Darío
    The 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.
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    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 Darío
    Doxycycline 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.
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    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 Darío
    Spray 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.
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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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    Extracción y microencapsulado de carotenoides con actividad antioxidante a partir de Pouteria sapota
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Guevara Gonzalez, Jarol Damian; López Hernández, Orestes Darío
    It is well known that carotenoids are compounds that have a high antioxidant power and their contribution to the human diet has great health benefits. The present research work focused on the extraction, microencapsulation and analysis of carotenoids present in mamey zapote (Pouteria sapota) for its antioxidant properties, based on an experimental surface design, so it was determined that the optimal conditions were 30 minutes with a vegetable-solvent mass ratio of 1:67 using 96 percent ethanol as solvent at a temperature of 70 Celsius degrees. To preserve the carotenoids against external factors, the microencapsulation process was carried out by the spray drying method, with a polymeric mixture of maltodextrin and gum arabic in equal proportions. The efficiency of the microencapsulation process was analyzed by FT-IR infrared spectrophotometry, the spectra obtained demonstrated the protection of the polymer mixture to antioxidants. The antioxidant activity was determined by an in vitro assay by the DPPH method, obtaining equivalent Trolox values of 253,21 micromoll-1 for the concentrated extract and 385,19 µmoll-1 for the microencapsulation. In addition, the in vivo antioxidant activity was analyzed through the Saccharomyces cerevisiae growth curve of the microencapsulate at a concentration of 50 mg for ml with maximum absorbances of 1,259 and 1,335 for 3 mmoll-1 and 0,5 mmoll-1 hydrogen peroxide respectively compared to vitamin C as an antioxidant model.
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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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    Evaluación de diferentes combinaciones de polímeros en la microencapsulación de licopeno de tomate de árbol (Solanum betaceum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-12) Pazmiño Eugenio, Damaris Abigail; Fernández Rivero, Danae
    The concentrate of lycopene of tree tomato (Solanum betaceum) was microencapsulated using four differents combinations whose were evaluated through the antioxidant capacity. The combinations consisted of varying the load, with respect to the polymers used that were maltodextrin and gum arabic with modifications in the entry and exit temperature in the microencapsulation. The evaluation of antioxidant activity in vitro was developed using the DPPH test. On the other hand, Saccharomyces cerevisiae was used as a cellular model to analyze the activity in vivo comparing the growth rate it presents against high and low stress levels with hydrogen peroxide and sodium hypochlorite. It was determined that the microencapsulated with 30% lycopene, 35 percent gum arabic and 35 percent maltodextrin at an inlet temperature (Te) of 120 Celsius degrees and outlet (Ts) of 80 Celsius degrees showed greater antioxidant capacity when using the DPPH free radical method obtaining 81,84 percent inhibition equivalent to trolox concentration of 333,78 more less 4,53 µmol of trolox for gram sample, also recorded a percentage of microencapsulation efficiency of 64,42 percent, which was comprobated with the analysis in the far infrared spectrum taking into account that 83,76 percent transmittance was obtained. The antioxidant activity in vivo corroborated the previous results, because when using the microencapsulation at a concentration of 700 mg/mL, Saccharomyces cervisiae showed a growth rate greater than 1 in the presence of NaOCl and H2O2 exceeding the antioxidant capacity of vitamin C.
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    Evaluación de la actividad antioxidante y antiinflamatoria de antocianinas microencapsuladas a partir de cáscaras de berenjena (Solanum melongena)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-12) Telenchana Pérez, Erika Vanessa; López Hernández, Orestes Darío
    The instability of natural pigments makes it difficult to use, so the study of their extraction and conservation process will increase their stability, maintaining their properties. This research was based on the extraction, microencapsulation and evaluation of the antioxidant and anti-inflammatory capacity of anthocyanins from eggplant shells (Solanum melongena). An experimental design 22 was carried out, which was determined that the optimal conditions of the extraction are with a plant material/solvent volume ratio of 1:25, a temperature of 70 more less 2 Celsius degrees and extraction time of 60 min. The microencapsulation of the bioactive compound was performed by spray drying, using two polymeric matrices (maltodextrin and gum arabic), an efficiency of 91.28 percent was obtained for microencapsulation with the mixture of these two polymers, while for maltodextrin it was 79.85 percent. To evaluate the antioxidant properties, the DPPH method was used, a maximum percentage of 257,88 and 307,19 µmol equivalents of Trolox for every gram of microencapsulated was obtained, for the case of maltodextrin and mixture respectively, the curve was also evaluated of growth of yeast S. cerevisiae subjected to oxidative stress and it was shown that microencapsulates protect the microorganism from the oxidative agent. The erythrocyte membrane stabilization method it was determined that at a concentration of 2 mg for ml for the microencapsulation with maltodextrin and 2,5 mg for ml for the case of the polymer mixture, an anti-inflammatory activity of 89,61 percent is obtained and 77,17 percent respectively, exceeding the activity of the commercial drug.
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    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 Darío
    The 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.