Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Pacheco Narváez, Leslie JohannaSubject: search.filters.subject.BEBIDAS INSTANTÁNEAS

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    Evaluación del potencial antioxidante del extracto de Margyricarpus pinnatus (Lam.) Kuntze microencapsulado mediante secado por aspersión y su uso en la formulación de una bebida instantánea
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Pacheco Narváez, Leslie Johanna; Vargas López, José Homero
    Food is less and less varied and depends mostly on industrialized products displacing wild species, which are only consumed locally and compared to widely cultivated species do not record scientific or technological information. Margyricarpus pinnatus (Lam.) Kuntze (Nigua), a species of the Rosaceae family, has nutritional potential due to its edible fruits, which are not being used and its trade is incipient. The purpose of this research is to evaluate the extract of M. pinnatus microencapsulated by spray drying and its use in the formulation of an instant beverage. The fruits were collected in Quero, Tungurahua, their chemical physical properties were presented, and with 70 percent ethanol, the extraction and microencapsulation of bioactive compounds was carried out after a test with ethanol at different concentrations. Polyphenols were evaluated by Folin-Cioacalteau, and antioxidant activity by in vitro method (DPPH). The extract of M. pinnatus microencapsulated with maltodextrin (20:80), achieved an efficiency of 88.97 percent, obtaining 235.28 mg EAG, and 390.87 micromol Trolox per 100g, this last value corresponds to a 78.11 percent inhibition of the DPPH radical. In the reconstituted powdered instant drink, the IR spectrum shows a characteristic peak of polyphenols. In addition, it meets the physicochemical and microbiological requirements, and its acceptability is 68.33 percent through applied sensory analysis. From this research it is inferred that the fruits of M. pinnatus have potential as an important source of antioxidants, which places it as a new alternative for the food industry.