Browsing by Author "Masaquiza Muyulema, Susana Pamela"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Evaluación de la capacidad antioxidante de polifenoles microencapsulados procedentes de los residuos de guanábana (Annona muricata)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07) Masaquiza Muyulema, Susana Pamela; López Hernández, Orestes Darío
    The increasing generation of agro-industrial waste and its inadequate management represent a growing environmental concern due to the accumulation of by-products with potential value that are often discarded. Among these residues, soursop (Annona muricata) peel stands out as a source of phenolic compounds with antioxidant properties. Therefore, the aim of this study was to recover polyphenols from soursop peel by optimizing extraction conditions and evaluating the retention of bioactive compounds through spray-drying microencapsulation. Conventional extraction was performed using different ethanol concentrations (30, 50, 70, and 96 percent). Total polyphenol content was quantified using the Folin–Ciocalteu assay. Subsequently, extraction conditions were optimized through a two-factor, three-level factorial experimental design, considering solid-to-liquid ratios (1:15, 1:20, and 1:25) and extraction times (30, 45, and 60 min). Statistical analysis confirmed that both variables significantly influenced the extraction process, yielding a maximum polyphenol content of 30.75 mg GAE per gram under optimal conditions of a 1:25 solid-to-liquid ratio and an extraction time of 48.38 min. The extracts were microencapsulated using maltodextrin, achieving an encapsulation efficiency of 99.04 percent. FTIR characterization confirmed the preservation of functional groups associated with phenolic compounds within the encapsulating matrix. The findings demonstrated that soursop peel is a sustainable source of polyphenols and that spray drying is an effective strategy for preserving these bioactive compounds, supporting their potential application in the development of functional ingredients.