Caracterización fisicoquímica, nutricional, evaluación del potencial antioxidante del extracto micro encapsulado mediante secado por aspersión y su formulación de Macleania rupestris (Kunth) A.C. Sm.

Abstract

Humans need a nutritious and balanced diet, which can also be obtained from the fruits of native Andean species, which provide high nutritional value and help the body function. Macleania rupestris (Kunth) A.C. Sm. (hualicón) is a species of the Ericaceae family used for food, since it has edible fruits that are little exploited and its trade is incipient. The present research was based on determining the physicochemical composition, nutritional assessment and evaluation of the antioxidant potential of the microencapsulated extract by spray drying and its formulation. The fruits were collected in Santiago de Quero-Tungurahua, evaluating their chemical and nutritional composition, followed by extraction and microencapsulation of bioactive compounds, evaluating polyphenols by the Folin-Cioacalteau method, anthocyanins and antioxidant activity by DPPH, and obtaining an instant powdered drink. M. rupestris contains high contents of total sugars, dietary fiber, vitamin C, potassium, and iron; the extract microencapsulated with maltodextrin achieved an efficiency percentage of 82.03, obtaining 362.01 mg EAG, 272.82 mg cyanidin-3-glucoside and 251.73 micromol Trolox, per 100 g. Finally, an instant powdered beverage was developed, which when reconstituted obtained an anthocyanin concentration of 50 mg per liter, products that met the physicochemical and microbiological requirements, with a percentage of acceptability greater than 95. A contribution is made to the knowledge of the chemical composition of the fruits of M. rupestris, an important source of nutrients and antioxidants, which makes it a new alternative in the food industry.