Unidad de Posgrados

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    Aplicación de la técnica de microencapsulación de betalaínas extraídas a partir de la remolacha (Beta vulgaris)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Cazorla García, Jessica Gabriela; Cerda Mejía, Liliana Alexandra
    The present research work establishes the application of the microencapsulation technique of betalains extracted from beetroot. The parts of the beetroot studied are the leaves, the husk and the pulp, obtaining by spectrophotometry that the part of the beetroot with the highest content of betalains are the leaves. The determination of antioxidant activity of the encapsulated samples indicates that the best microcapsulating agent of betalains is maltodextrin with gelatin. The betalains are degraded between 50 to 80 Celsius degrees, forming dehydrogenated products of yellow coloration; maintaining an endothermic behavior between 28.6 Celsius degrees to 128.7 Celsius degrees.
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    Efecto del ozono sobre la actividad antioxidante, los azúcares y los compuestos bioactivos de la mora de Castilla (Rubus glaucus Benth)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) López Salazar, Rodolfo Abelardo; Horvitz Szoiechet, Sandra
    The objective of the present research work was to evaluate the effect of gaseous ozone on antioxidant activity, sugars and bioactive compounds of Castile blackberries (Rubus glaucus Benth). The ozone gas concentrations evaluated were 0,4; 0,5; 0,6 and 0,7 ppm for a period of three minutes. Three repetitions were performed per treatment. The antioxidant activity, and the content of anthocyanins, total polyphenols, ascorbic acid and sugars (glucose, fructose and sucrose) were evaluated on days 1, 4, 7, and 10 of refrigerated storage at 6 less more 1 Celsius degree, using previously lyophilized samples. From the results obtained it was possible to conclude that regardless of the concentrations used, post-harvest treatment with gaseous ozone affected positively and negatively because in some cases an increase was observed and in others reduction and compounds in study.
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    Liberación de péptidos con capacidad antioxidante a partir de proteínas de flores de Begonias (Begonia doublet) durante la simulación de la digestión gastroduodenal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2022-05) Rodríguez Bombón, Paulina Elizabeth; Vilcacundo Chamorro, Rubén Darío
    Currently, edible flowers are being investigated as an alternative source of protein, since they have benefits in both natural medicine and food, being important for human nutrition. In this investigation, the characterization of proteins from the flower of Begonia x semperflorens-cultorum (Begonia doublet) and the potential evaluation as a source of peptides with antioxidant capacity during in vitro gastroduodenal digestion have been carried out. Protein isolates were obtained from flower flour, using a single pH of solubilization and precipitation, quantifying the protein by the Dumas method and the characterization was performed using the SDS-PAGE technique. In addition, the antioxidant activity was determined by the ABTS method. The protein concentrates were obtained at pH 8 for solubilization and pH 2 for precipitation, reaching a yield of 9.75 percentage and a protein content of 20.3 percentage. In that concentrate, the presence of five proteins with molecular weights between 25.83 and 56.94 kDa was evidenced, identifying protein fractions such as Globulins 7S and Globulins 11S AB. The in vitro gastrointestinal digestion process was evaluated, which allowed evaluating the protein digestibility of the flower. During the gastric phase, pepsin partially hydrolyzed the proteins, while in the duodenal phase, due to the action of pancreatin, the proteins were completely degraded. Finally, the in vitro antioxidant activity was determined, the highest value (1146.09 plus minus 32.11 micro mole Trolox per gram) correspond to the duodenal digest, which shows that the peptides released during this phase are responsible for the biological activity.