Las carnes rojas son un producto de elevada demanda en el mercado ecuatoriano, su contenido nutricional lo hace importante en la dieta diaria, posee: proteínas, grasa, vitaminas y minerales. No obstante, pese a los beneficios que brinda, algunas recomendaciones médicas limitan su consumo debido al elevado contenido graso que presentan lo que lo hace un precursor de enfermedades cardiovasculares importantes. La presente investigación tuvo como objetivo analizar la composición bromatológica de la carne de res y cerdo comercializada en la Provincia de Tungurahua. La carne de res presentó un contenido de: 74,96 ± 5,97% de humedad; 4,03 ± 0,97% de ceniza; 0,99 en aw; 6,24 ± 0,45 en pH; y 10,70 ± 6,44% de grasa total. De forma similar se hizo el análisis de la carne de cerdo, se encontró un contenido de 69,50 ± 7,50% de humedad; 3,89 ± 1,17% de ceniza; 0,99 en aw; 6,36 ± 0,26 en pH; y 33,15 ± 5,29 para carne de cerdo. Por lo tanto, las carnes analizadas tuvieron composición de agua aceptable, son carnes DFD, con alto contenido de cenizas y lípidos.

Dairy products, especially yogurt, are categorized as indispensable food products in the Ecuadorian daily diet. This drink contains essential nutrients for the human body, including proteins, minerals, fat, carbohydrates, fiber, and vitamins, which together generate energyand vitality for consumers. The main objective of this study was to determine the relationshipbetween saturated fatty acids (SFA) and unsaturated fatty acids (UFA) in yogurt made in the province of Tungurahua and establish its possible effect on cardiovascular disease. The determination of the lipid profile of yogurt was performed by gas chromatography coupled tomass spectrophotometry, the main fatty acids being; myristic acid (10.8% ±0.5), palmitic acid(37.0 % ±1.6), oleic acid (10.7% ± 0.4) and stearic acid (25.1% ±0.5), highlighting that in someyogurt samples there was the presence of conjugated linoleic acid with an average value of (0,2% ± 0.4). Regarding the nutritional quality indices, the values of the (SFA/UFA) ratio, ω6/ω3,and atherogenicity index were 2.0% ± 1.0; 4.4 % ± 6.1% and 2.5 % ± 1.3%, respectively. The lipid profile comprised SFA/UFA, which ranged from 1.2 % to 3.0 %, indicating that yogurt has a positive effect on the nutritional contribution of the consumer in individual places in theprovince of Tungurahua.

Introducción: En Ecuador, las bebidas fermentadas conocidas como "chichas" son elaboradas mediante la fermentación alcohólica de mostos de frutas, vegetales o cereales, y tienen características distintivas según su origen. Objetivo: Evaluar el efecto de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la elaboración de una bebida fermentada a base de arroz. Metodología: Se prepararon cuatro tratamientos con dos réplicas cada uno, se ajustaron a 10 y 20 °Brix para cada levadura. y se dejaron fermentar durante 5 días a temperatura ambiente (20 °C). Durante la fermentación se evaluaron pH, acidez y °Brix. Al finalizar la fermentación, se evaluaron grado alcohólico y presencia de metanol. Por último, se realizó un análisis sensorial del producto final. Resultados: Durante la fermentación se observó una actividad fermentativa similar entre las dos cepas utilizadas, esto reflejado en los parámetros físicos evaluados los cuales terminan en valores próximos: 4 a 6 °Brix, pH de 3.87 a 4.08 y acidez de 0.31 a 0.47% de ácido láctico. Al evaluar el producto final los tratamientos de 20 °Brix con S. cerevisiae y 20 °Brix con S. bayanus evidenciaron mayor contenido alcohólico con 9.1 y 9.5% respectivamente, sin presencia de metanol en ningún caso. Finalmente, el análisis sensorial reflejó apreciaciones similares por parte de los catadores, sin diferencias significativas entre las muestras en estudio y el testigo. Conclusión: El estudio demuestra que Saccharomyces cerevisiae y Saccharomyces bayanus son viables para la producción de la bebida fermentada a base de arroz, obteniendo buenas características fisicoquímicas y sensoriales.

The purpose of this study was to extract carotene from agro-industrial by-products of carrots (Daucus carota L.) and apply it to snacks made from morocho corn (Zea mays subs. Luxurians D.) and black corn (Zea mays var. Alborubroornis G.), in order to make use of traditional raw materials and improve the nutritional value of the product. A microwave-assisted extraction process at 14 W was used with linseed oil as a solvent, and the pigment obtained was incorporated into the snacks at different concentrations. Once the snacks were obtained, sensory analyses were performed to determine the most acceptable formulations, along with physicochemical and microbiological evaluations to verify their quality and compliance with the INEN 2570 regulations. The results showed that formulations A1B2 (morocho corn with 25% carotene) and A2B2 (black corn with 25% carotene) had adequate values for pH (6.45), acidity (0.2%), moisture (6.13% and 6.26%), protein (9.6% and 9.1%), fat (6.7% and 6.9%), crude fiber (2.7% and 2.2%), ash (1.8% and 1.9%), and total carbohydrates (73.07% and 73.64%). No significant carotene losses were observed during the process, the color of the product improved, and snacks with good nutritional value, pleasant sensory characteristics, and the potential to position themselves as a healthy and sustainable alternative in the market were obtained.

The growing interest in alternative protein sources has driven research into edible insects as sustainable raw materials for food and bioprocessing applications. In this study, protein concentrates were produced from Amazonian leaf-cutter ants (Atta laevigata) through a pH-shifting approach and characterized. Ant flour was subjected to alkaline solubilization at pH 10.0 and 12.0, followed by precipitation at pH 2.0–5.0. Proximate composition, concentrate yield, and protein content were determined, while protein profiles and changes during standardized static in vitro gastrointestinal digestion were assessed by SDS–PAGE. The functional potential of native proteins and digestion products was evaluated using an in vitro erythrocyte membrane stabilization assay. Significant differences in protein concentrate yield and protein content were observed among the pH-shifting conditions, with the highest protein contents obtained at solubilization pH 12.0 and precipitation pH 4.0–5.0. SDS–PAGE revealed distinct protein fractions and a progressive reduction in detectable protein bands during gastrointestinal digestion. Gastric digests exhibited enhanced in vitro membrane-stabilizing activity compared with the undigested protein concentrate, whereas intestinal digestion substantially reduced this activity. These findings demonstrate the potential of pH-shifting for concentrating A. laevigata proteins and show that gastrointestinal digestion markedly influences their measured in vitro biofunctional activity.