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2011 - 2012, The technical parameters for electrospinning solutions of biodegradable polymers poly(ε-caprolactone), poly(lactic acid) and their composites with active molecules were defined and set up. A trial-and-error approach has been employed by varying solution properties and processing parameters to obtain uniform defect-free fibers. Amoxicillin drug was intercalated in layered double hydroxide nanoparticles by coprecipitation and then the modified nanohybrid was successfully encapsulated at different concentrations into poly(ε-caprolactone) matrix by the electrospinning technique. Non-woven fibrous mats were fabricated and characterized in terms of morphology, in vitro release and antibacterial properties. Blends of poly(lactic acid) and poly(ε-caprolactone), loaded with different amounts of amoxicillin were electrospun to investigate the release behaviour and obtain a controlled and tuneable release. Morphology and thermal behaviour were found dependent on the component ratio as well as on the incorporated drug amount. [edited by author], XI n.s.

La Horchata, bebida a base de mezcla de hierbas aromáticas y la Guabiduca infusión de hojas frescas o secas; son bebidas de consumo tradicional en Loja y Zamora Chinchipe, por sus beneficios sobre la salud; el presente estudio utilizó estas bebidas como materias primas para determinar cuantitativamente los compuestos volátiles, por medio de un cromatógrafo de gases acoplado a la espectrometría de masas (GC/MS); con lo que se analizó la composición química de ambas bebidas; identificándose en la Horchata 53 compuestos, siendo los abundantes el Linalool (18,69%), Geraniol (16,02%), Carveol (15,69%), Pinene oxide (6,32%), Methyl linoleate (5,22%) y Phenyl ethyl propanoate (5,09%). En cuanto a la Guabiduca se identificaron 52 compuestos, los más abundantes fueron: Cineole (50,34%), Methyl pentanoate (12,25%), Terpinyl acetate (7,25%), Methyl butyl acetate (6,87%), Pinocarvyl acetate (3,86%), y Dihydro carveol (3,18%). De acuerdo con los compuestos identificados en su mayoría, la bedida de Horchata gracias al Linalool, Geraniol y Carveol es considerada principalmente neuroprotector, anticancerígeno y analgésico; y la Guabiduca bebida con propiedades antidiarreicas, antiinflamatorias, antiparasitario y antiúlcerativas. Horchata, a drink based on a mixture of aromatic herbs and Guabiduca infusion of fresh or dried leaves; are drinks traditionally consumed in Loja and Zamora Chinchipe, because of their health benefits; the present study used these drinks as raw materials to quantitatively determine the volatile compounds, by means of a gas chromatograph coupled to mass spectrometry (GC/MS); The chemical composition of both beverages was analyzed; 53 compounds were identified in Horchata, being the abundant ones Linalool (18.69%), Geraniol (16.02%), Carveol (15.69%), Pinene oxide (6.32%), Methyl linoleate (5.22%) and Phenyl ethyl propanoate (5.09%). As for Guabiduca, 52 compounds were identified, the most abundant being: Cineole (50.34%), Methyl pentanoate (12.25%), Terpinyl acetate (7.25%), Methyl butyl acetate (6.87%), Pinocarvyl acetate (3.86%), and Dihydro carveol (3.18%). According to the identified compounds in their majority, the Horchata bedida thanks to the Linalool, Geraniol and Carveol is considered mainly neuroprotective, anticarcinogenic and analgesic; and the Guabiduca drink with antidiarrheal, anti-inflammatory, antiparasitic and antiulcer properties.