Elaboración de una lámina comestible de frutas tropicales a base de papaya (Carica papaya L.), plátano (Musa paradisiaca L.) y piña (Ananas comosus)

Abstract

The development of healthy foods has become one of the main trends in the current food industry. In this context, a technological proposal was developed focused on the production of edible fruit sheets made from papaya, banana, and pineapple pulps as an innovative alternative obtained through minimal processing methods. This proposal aims not only to provide a nutritious product, but also to promote the sustainable use of tropical fruits. To achieve this objective, several formulations with different pulp proportions were prepared and subjected to two drying temperatures. Subsequently, each treatment was evaluated through physicochemical analyses, considering parameters such as moisture content, soluble solids (°Brix), pH, and titratable acidity. For the selection of the best treatment, the results of the sensory evaluation and the physicochemical parameters of the formulations were analyzed. Based on the results obtained, the formulation with the best sensory and physicochemical characteristics was selected. This formulation was then subjected to microbiological analyses, including molds, yeasts, and aerobic mesophilic microorganisms, as well as physicochemical analyses of protein, fat, fiber, ash, carbohydrates, and water activity. The results demonstrated that the developed edible fruit sheet complied with the requirements established by current regulations.