Evaluación del potencial antioxidante del extracto de curuba (Passiflora mixta) microencapsulado mediante secado por aspersión y su uso en la formulación de una mermelada de frutos rojos

Abstract

The lack of functional formulations of wild berry-derived products hampers the exploitation of their beneficial bioactive compounds, especially those with antioxidant properties such as polyphenols. In this study, we sought to evaluate the antioxidant power of the microencapsulated passionflower extract (Passiflora mixta) by spray-drying and its use in the preparation of berry jam. Two important aspects were considered to obtain the polyphenolic compounds: extraction time (30, 60, and 90 minutes) and ethanol concentration (25, 50, and 75 percent), with optimal values being 30 minutes and a solvent content of 70 percent. The extract was subsequently microencapsulated by spray-drying with maltodextrin as the encapsulant, reaching inlet and outlet temperatures of 150 and 90 degrees Celsius, respectively. This process showed an efficiency of 85,74 percent, and the subsequent DPPH evaluation yielded an inhibition of 61,33 percent for the concentrated extract and 38,67 percent for the microencapsulated extract. Finally, a functional jam was formulated and subjected to sensory evaluation by a group of semi-trained tasters to determine the acceptability of the final product. In conclusion, this study was useful for the formulation of functional products that promote a healthy and balanced diet.