Evaluación fisicoquímica y del potencial antioxidante del extracto micro encapsulado de uva de monte Pourouma cecropiifolia Mart. y su formulación de vino

Abstract

This research focused on the study of a dehydrated Amazonian fruit, the mountain grape Pourouma cecropiifolia Mart., an Amazonian fruit of high nutritional value, but greatly undervalued in the industry. Therefore, its physicochemical properties, such as soluble solids, pH, acidity, ash, proteins, among others, were evaluated. This extract produced a concentrate rich in phenolic compounds (polyphenols, flavonoids, anthocyanins, etc.), whose antioxidant capacity was evaluated according to the Folin-Ciocalteu and DPPH methodologies. Subsequently, this concentrated extract underwent a microencapsulation process by spray drying using maltodextrin as an encapsulating agent to preserve its bioactive compounds. The resulting powder was incorporated into the formulation of an artisanal wine, which underwent physicochemical and sensory evaluations. The final results obtained indicated that the dehydrated fruit contains bioactive compounds with antioxidant activity and that the microencapsulation process preserved its functional properties. Furthermore, the introduction of the microencapsulated extract into wine positively improved its sensory profile. Therefore, the sensory analysis indicated a good acceptance of the final product, indicating the feasibility of its use in functional foods. The work proposes an innovative and sustainable alternative for the use of wasted Amazonian resources, indicating that it is possible to combine plant extracts stabilized by microencapsulation in fermented foods, thus promoting innovation in the food industry through the use of regional raw materials.