Sistema Regional de Información
en línea para Revistas Científicas de América Latina,
el Caribe, España y Portugal

    

    

    

La búsqueda de fuentes de sustancias antioxidantes, que pudieran ayudar a prevenir el estrés oxidativo, es un reto para la comunidad científica. Solanum betaceum Cav y Theobroma cacao L, son materias primas endémicas de Ecuador, a las que se les atribuye propiedades antioxidantes asociadas, fundamentalmente, a su contenido en compuesto fenólicos. El estudio tuvo como objetivo, diseñar una bebida a base de tomate de árbol con cascarilla de cacao, para obtener un alimento sensorialmente aceptado y con propiedades antioxidantes. Las formulaciones a evaluar se plantearon mediante un diseño de bloques, considerando como variable respuesta, la aceptación sensorial y como variables independientes tres niveles de cascarilla y goma xantana. La formulación de mayor aceptación (I), logró incluir 1 % de polvo de cascarilla de cacao con 0,05 % de estabilizante. El análisis físico-químico de la mejor formulación evidenció un aporte de 5,64 mg de vitamina C y 72,6 mg de fenoles totales, equivalente a ácido gálico por cada 330 mL de jugo. Su capacidad secuestradora de radicales libres fue del 81% expresado como porcentaje de inhibición frente al radical libre DPPH. Los resultados sugieren que esta bebida es una opción beneficiosa para el consumidor debido a su capacidad antioxidante.

At present, the use of ICTs has been incorporated into all areas of society, especially in education, since technological advancement and development has never been static, since over the years there is always a new methodology or tool. website that has a significant impact on the development of knowledge. The main purpose of this research article and proposal is to achieve dynamic learning taught by teachers and that awakens the interest of students, through designing a methodological proposal based on a manual, through the application of Learning Based on Projects, linked to gamified activities that will optimize the learning process of students. This methodological proposal will allow the teacher to have at their disposal a guide base, not only to broadcast content when teaching their classes, but also that they can be included with a variety of gamified activities that allow creating an autonomous and directed learning, where students are take an active part in the construction of knowledge. By incorporating PBL with gamification in the contextualization of knowledge, it will allow promoting multidisciplinary learning, and then designing a final product where the level of learning, skills and abilities developed that the student has successfully obtained and which will be demonstrated can be demonstrated. a benefit for the entire educational community.

The objective of the research was to elaborate prototypes of alternative products with by-products of the fan conch (Argopecten purpuratus) whose characteristics would be acceptable to potential consumers, with a view to their commercialization. Four prototypes of preserves in government liquid (sunflower oil, tomato sauce, asparagus sauce, and pickle) were prepared with two presentations each (with and without viscera), two prototypes of smoked pâté (without and with spices), and three frozen pastes or preformed products (Nuggets, Hamburger, Breaded stalks). All the prototypes were prepared following the respective processing protocols and following the corresponding hygiene standards. All prototypes were evaluated by sensory analysis with three experts and the average results were reported. All the prototypes were found to have good to very good acceptability, with the smoked sunflower oil smoked fan shells in sunflower oil standing out for their flavor and appearance. The presence of viscera in the product affects the texture and produces lower acceptability compared to products that do not contain them. Like canned products, frozen pastes or preforms are products with good sensory properties and can be marketed as alternative products.

In 2010, Ecuador established as an energy policy the use of 10% bioethanol from sugar cane as an additive to commercial gasoline, to act in favor of the reduction of the greenhouse effect, the reduction of acid rain and the reduction of emissions from different transports; However, to date only 5% is sold in certain provinces of the country (Ecopaís gasoline). The objective of this study is to evaluate the development of the bioethanol industry in Ecuador in the last decade and its perspective towards the future. In this research work, the legal framework around biofuels is presented, and through the analysis of data and reports from the company EP Petroecuador, it was possible to determine the path followed by the bioethanol industry in the country between the years 2010 - 2020, In addition, in a bibliographic analysis of several authors, it was possible to obtain different studies on the production of bioethanol from different raw materials and tests that have been carried out on vehicles of different brands with Ecopaís gasoline. Based on the information reviewed, it is concluded that in Ecuador you can choose other types of raw material for the production of bioethanol, following experiences from other countries, in this way it will be possible to supply the entire country with 10% gasoline. of bioethanol.