Ciencia e Ingeniería en Alimentos y Biotecnología

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    Desarrollo de un biorecubrimiento a partir de cera de abeja para mejorar la vida útil de las fresas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Zhu Ordoñez, Luis Fernando; Garcés Moncayo, María Daniela
    This study focuses on the development of bio-coatings to extend the shelf life of strawberries, a highly perishable fruit that poses significant commercial challenges for farmers, with the aim of replacing conventional preservation methods, which are generally chemical in nature and potentially hazardous to consumer health. The study's methodology focused on the formulation of three distinct bio-coatings, each combining beeswax with walnut oil and essential oils of oregano and clove, chosen for their well-known antimicrobial properties. The effectiveness of these coatings was rigorously evaluated through a series of physicochemical assays, such as weight loss, rot percentage, color, pH, total soluble solids content, and titratable acidity. Additionally, microbiological tests were conducted to determine the bio-coatings' resistance against various concentrations (1:10; 1:100; 1:1000) of the fungus B. cinerea, responsible for post-harvest rot in strawberries. Tests were carried out under two temperature regimes: room temperature (17-22) Celsius and refrigeration (4-7) Celsius; this methodological approach not only confirmed the efficacy of the bio-coatings under different conditions but also contributed to the forefront of research in natural food preservatives. The results obtained showed that strawberries treated with the bio-coatings maintain their sensory and nutritional attributes for an extended period, up to 8 days under room conditions and up to 15 days in refrigeration; this finding represents a significant step towards natural and sustainable preservation methods.
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    Desarrollo de películas comestibles a partir de pitahaya amarilla (Hylocereus megalanthus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Changoluisa Chancusig, Erik Santiago; Arancibia Soria, Mirari Yosune
    Edible films based on yellow pitahaya (Hylocereus megalanthus) were made, with 2.5 percent by weight of dehydrated pitahaya, 1 percent glycerol, 1 percent achira starch, using the casting or molding method, having films made with good physicochemical parameters, taking into account that there is a higher percentage of carbohydrates within its composition, making the film slightly transparent, elastic and with an excellent oxygen barrier; however, the moisture barrier properties tend to be low in this kind of edible films. Regarding the mechanical properties, the tensile strength was 0.006 plus or minus 0.0008 Mega Pascals; the hardness of 5.72 plus minus 0.77 Newton and the elongation of 5.13 plus minus 0.87 millimeters. With an acceptable result in terms of the microbiological count for mesophilic aerobics (5x10 to the fourth Colony Forming Units per milliliter) and without growth of molds and yeasts, a film with adequate microbiological conditions for direct consumption was obtained. Finally, the organoleptic analyzes showed great acceptance of the film made mainly in taste and general acceptability.
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    Caracterización y evaluación de la actividad antimicrobiana de una cubierta biodegradable de almidón de yuca enriquecida con aceite esencial de lavanda Lavandula angustifolia mill
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2022-09) Guevara Morales, Christopher Josue; Tubón Usca, Irvin Ricardo
    Biofilms were made from cassava starch (5 percent weight on volume) and gelatin (5 percent weight on volume), plasticized with glycerol (3 percent weight on volume). The influence of the incorporation of different concentrations of essential oil of Lavender (Lavandula angustifolia mill) 1; 2.5; 5 and 10 percent, on the physical-chemical properties and antimicrobial activity of the biodegradable films produced. At a higher concentration of essential oil, the films become opaque and present a yellowish color, they are also heterogeneous and rough. The thickness and the Water Vapor Permeability (WVP) increase as the concentration of the essential oil increases. On the other hand, the solubility, swelling capacity and water vapor transfer rate (WVTR) show a tendency to decrease as the concentration of the essential oil increases. The humidity does not present a clear trend since it decreases up to a concentration of 2.5 percent and increases from the concentration of 5 percent A.E. The microbial inhibition halos are greater as the concentration of Lavender essential oil increases, indicating that the antimicrobial action is greater on S. aureus strains (ATCC 13150) and less on E. coli (ATCC 11229). Results were analyzed from one way ANOVA using GraphPad statistical software.
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    Efecto de la aplicación de un recubrimiento comestible a base de almidón de cidrayota (Sechium edule) de la variedad virens levisenla calidad y vida útil de la fresa (Fragaria ananassa)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Ferrer Morocho, Yandri Vinicio; Ramos Moya, Milton Rubén
    This research aimed to evaluate the effect of applying a cidrayota starch-based coating on the quality and shelf life of strawberries stored at 4 degrees Celsius for 10 days. The physicochemical characterization of cidrayota, the physicochemical parameters and functional properties of the starch were determined and a full factorial design was used to evaluate the starch concentration (a0: 1 percent and a1: 2 percent) and the immersion time (b0 : 5 min and b1: 10 min) in the physicochemical quality and useful life of the strawberry stored in refrigeration. The cidrayota presented the following characteristics: pH 6.7, SST 4.6 degrees brix, acidity 0.036 grams citric acid for each gram of sample, maturity index 129.6 and starch content 1.45 percent. Starch a humidity of 8.4 percent, dry matter 91.55 percent, ash 0.51 percent, lipids 0.22 percent, gelatinization temperature 65.4 degrees Celsius, water retention capacity 7.75 percent, solubility 3.96 percent and swelling power 9.11 percent. The best coating was the treatment with 2 percent starch and 10 min of immersion due to the lower weight loss at 5.7 days, high values in color, flavor and texture, and longer shelf life (6.7 days). It was concluded that the cidrayota starch-based coating plays a protective barrier function in strawberries and prevents water loss and evidenced the potential of starch as an edible coating.
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    Utilización de cáscaras de plátano (Musa spp), en el desarrollo de películas biodegradables
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Viteri Herrera, José Andrés; Arancibia Soria, Mirari Yosune
    Biodegradable films were made from banana peel (Musa spp.), an underutilized agro-industrial residue. The influence of the concentration of peel flour (0.5; 1.0; 1.5) percent, glycerol (1 and 1.5) percent and the amount poured (0.31 and 0.47) gram for cm2 was evaluated in the properties of the films made. The higher the concentration of peel flour and the amount poured, the greater opacity of the films due to a greater presence of fibre. Likewise, when the concentration of peel flour was increased, the films showed higher values of solubility and water resistance, as well as the increase in glycerol concentration increased the flexibility, solubility and water resistance of the material. The films produced had a degradation time of 30 days. Lastly, the possible application of the films in food was evaluated, for this a sensory analysis of bird muscle covered with the films was performed, obtaining a good acceptance.
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    Efecto antimicrobiano de un recubrimiento activo con aceite esencial de flor de canela en mora de castilla (Rubus glaucus Benth)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-08) Cáceres Navas, Juan Carlos; Arancibia Soria, Mirari Yosune
    The blackberry is considered native of South America, occurs in the central inter-Andean zone of Ecuador, being Tungurahua one of the provinces with the highest production. It is known to contain nutritional and antioxidant characteristics that contribute to the body. Due to its soft texture in its drupes and its poor post harvest handling, they make it labile and perishable in a very short time. In this work, a coating based on achira flour was evaluated with and without the addition of 1 percent cinnamon flower essential oil against a control sample of blackberry. Microbiological, sensory, physicochemical, colorimetric and texture analyzes were performed to determine the effect of the coating. Positive results were obtained in the coating with cinnamon flower essential oil; since it is the one that presents the best microbial attack. A decrease of 1.32 and 1.17 log cfu for every gram less than MC and RC respectively in RC-AE was reported; while on day 8 it presented 1.38 and 1.33 log cfu for every gram less than MC and RC respectively. Cinnamon essential oil shows an effective antimicrobial activity and health benefits, which is why it is considered a potential food additive.
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    Conservación de la guayaba (Psidium guajava L) mediante la aplicación de un recubrimiento comestible a base de mucílago de Nopal (Opuntia ficus indica) con aceite esencial de Tomillo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07) Fernández Paredes, Manuel Enrique; Calero Cáceres, William Ricardo
    The guayaba (Psidium guajava.L) is a very perishable fruit on post-harvesting conditions, where the respiratory intensity is high (measured as ethylene production) who causes an accelerating of the senescence process and the losing the quality in a short period of time. The aim of the research work was to evaluate the effect of the application of an edible covering to retard the natural maturation process of P. guajava at conventional post-harvest conditions. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. It is concluded that the P. guajava recovering with nopal mucilage and thyme essential oil could retard the ripening time, conserving its organoleptic characteristics.
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    Estimación y efecto sobre la vida útil de fresa (Fragaria x ananassa) con el uso de biofilm producido por Komagataeibacter xylinus
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-05) Acosta Telenchana, Jorge Luis; Terán Mera, David Andrés
    The strawberry is susceptible to physiological changes, great vulnerability to microbial attack, the benefits of edible coatings are: slow breathing rate, prolonged periods of storage, retention of firmness and reduced microbial growth, so the objective of this research work is estimate the useful life of strawberry (Fragaria x ananassa) with the use of biofilm produced by Komagataeibacter xylinus. It was determined that the samples with bacterial cellulose coating have an average life time of 12, 6 and 3 days while samples without coating the time was 8, 3 and 2 days at temperatures of 4, 25 and 37 Celsius degrees. The ultra-freeze analysis showed changes of 1 percent; 46.2 percent; 12.6 percent and 2.41 percent in samples without coating, on the other hand the samples with coating changes were 0.3 percent; 15.9 percent; 4 percent and 1.49 percent in pH, Acidity, Brix degrees and weight loss respectively. The samples containing bacterial cellulose coating impregnated with silver nanoparticles showed no growth of microorganisms during the analysis. The container of bacterial cellulose impregnated with natural gelatin presented a 15.3 percent weight loss, 76.4 Brix degrees and a dark red final coloration in the sample, the bacterial cellulose container with end seals presented greater weight loss of 19 percent. , 8 percent; 83.6 Brix degrees and a medium dark red final color.
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    Estimación de vida útil de mora de castilla (Rubus glaucus Benth) a partir del recubrimiento de celulosa bacteriana producida por Komagataeibacter xylinus
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Toscano Avila, Jonatan Alfonso; Cerda Mejía, Liliana Alexandra
    The Blackberry (Rubus glaucus Benth) is an Andean crop with nutritional and antioxidant properties, whose intake potentiates the immune system and reduces the risk of developing degenerative and cardiovascular diseases. However, it is one of the most perishable fruits due to its high respiration rate and the lack of peel that protects the quality of the fruit, which makes it susceptible to microbial attack and rapid deterioration, which is a problem for commercialization. The objective of this research was to estimate the useful life of Castile mulberry (Rubus glaucus Benth) from the coating of bacterial cellulose produced by Komagataeibacter xylinus, applied in the postharvest quality of the Mora de Castilla, with the purpose of improving both physicochemical characteristics as nutritional. The treatment with biofilm coating of bacterial cellulose at a temperature of 4 Celsius degree allowed to increase the shelf life of the fruit up to 9 days, in addition to maintaining its characteristic texture, color, smell and taste, that is to say that the biofilm generated from Komagataeibacter xylinus, can be used as an antimicrobial agent, in edible coatings for fruits, vegetables, meats, etc.
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    Desarrollo de un recubrimiento comestible para fresa (Fragaria x ananassa Duchesne) en base a almidón de papa china (Colocasia esculenta Schott) de la variedad blanca
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Oñate Zúñiga, Lizbeth Estefanía; Ramos Moya, Milton Rubén
    The aim of this research was to develop an edible coating for strawberry (Fragaria x ananassa Duchesne) based on taro starch (Colocasia esculenta Schott). For this, physicochemical characterization of the corm, the determination of the proximal composition and functional properties of the starch, and the development of a coating based on taro starch, sorbitol (2 percent), potassium sorbate (0.02 percent) and citric acid (0.5 percent). An experimental design 22 was applied to evaluate the percentage of starch (A0: 1 and A1: 2 percent) and the immersion time (B0: 5 and B1: 10 min) in the physical-chemical quality of the coated strawberry, packed in containers of polyethylene terephthalate, and stored at 4 more 1 Celsius degrees for 16 days. The potato presented an average of 149.4 g weight, 6.8 cm longitudinal diameter and 4.1 cm equatorial, and 8.95 percent starch content. Starch had a granule size between 1.48 and 2.58 micromol, 8.57 percent moisture content, 2.18 percent protein content, 6.15 percent dietary fiber and a gelatinization temperature of 70.5 Celsius degrees. The best coating was the T2 treatment (1 percent starch and 10 min immersion) obtaining a lower weight loss of the strawberry at the end of storage, with a shelf life of approximately 7 days. It was concluded that the application of the coating provides a semi-permeable barrier to water vapor, retarding the strawberry fruit weight loss due to dehydration, and evidencing the potential of taro starch in edible coating manufacturing.