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http://dspace.udla.edu.ec/handle/33000/10240| Tipo de material : | bachelorThesis |
| Título : | Caracterización y microencapsulación de compuestos bioactivos del mortiño (Vaccinium floribundum Kunth), en la sierra norte del Ecuador |
| Autor : | Castillo Páez, Mishell Alejandra De Janon Brito, María José |
| Tutor : | Moncayo Moncayo, Pablo Santiago |
| Palabras clave : | ANÁLISIS DE ALIMENTOS;MICROENCAPSULACIÓN;COMPUESTOS BIOACTIVOS;PROPIEDADES FISICOQUÍMICAS;MORTIÑO |
| Fecha de publicación : | 2018 |
| Editorial : | Quito: Universidad de las Américas, 2018 |
| Citación : | Castillo Páez, M. A.; De Janon Brito, M. J. (2018). Caracterización y microencapsulación de compuestos bioactivos del mortiño (Vaccinium floribundum Kunth), en la sierra norte del Ecuador (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El presente proyecto de titulación tiene como objetivo caracterizar y microencapsular los compuestos bioactivos del fruto del mortiño Vaccinium floribundum Kunth, de cinco localidades de la Sierra Norte del Ecuador… |
| Descripción : | The objective of this project is to characterize and microencapsulate the bioactive compounds of the mortiño fruit (Vaccinium floribundum Kunth) from five locations in the Andean Highlands of Ecuador. The research process was divided in two phases: physical and chemical characterization, biocomposite analysis (polyphenols, flavonoids, anthocyanins and antioxidant capacity), the study took place in the department of nutrition and quality of the Instituto Nacional de Investigaciones Agropecuarias - INIAP, the second phase of microencapsulation took place in the Food Analysis laboratories of the Universidad de las Americas. Five samples were obtained from Mojanda, Carchi, Cotacachi, El Pedregal and Alpes. The physical analyzes showed that the samples from El Pedregal had greater weight 0,45 more or less 0,06 g, diameter 9,26 more or less 0,35 mm and number of seeds 50,73 more or less 8,89, reaching a pH of 4,56 more or less 0,26. Furthermore, the difference of functional compounds was evaluated from each location. Each of the samples went through lyophilization process to preserve it´s active substance, then an extraction process allowed to analyze the bioactive compounds, also thru an extraction process we analyzed the compounds and measured its concentration in a spectrophotometer UV-VIS.A complete randomized block design with three repetitions and a mean separation test using Tukey 5 percent was made. The sample of Pueblo Viejo showed a greater concentration of total polyphenols 7168 more or less 172,55 mg of gallic acid / 100 grams in dry substance and an antioxidant capacity of 205,01 more or less 6,49 mg Trolox/100 g ds, followed by Mojanda 5960,67 more or less 179,90 mg of GA/100 g ds and 181,96 more or less 5,90 mg Trolox/100 g ds, Alpes 6513,00 more or less 63,93 mg of GA/100 g ds and 171,58 more or less 3,31 mg Trolox/100 g ds, Cotacachi 6169 more or less 148,52 mg of GA/100 g ds and 168,32 more or less 7,27 mg Trolox/100 g ds and El Pedregal 5666,67 more or less 155,61 mg of GA/100 g ds, 157,20 more or less 1,04 mg Trolox/100 g ds.In the second phase of the research we used the complex coacervation method used for the elaboration of microcapsules. The concentration of gelatin - agar rubber was 3 percent, the results proved to be effective for obtaining stable capsules, without pores neither openings, and of the expected size, thus achieving to encapsulate the active principle of the mortiño fruit from Pueblo Viejo location, which was noted for having higher content of phenolic compounds. |
| URI : | http://dspace.udla.edu.ec/handle/33000/10240 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2018-38.pdf | 1,73 MB | Adobe PDF | Visualizar/Abrir |
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