Evaluación del potencial antioxidante del extracto microencapsulado obtenido de la mora (Rubus niveus) mediante secado por aspersión y su uso en la formulación de vino de mora (Rubus glaucus benth)

Abstract

Today, human nutrition is characterized by a growing dependence on industrial products, which has reduced dietary diversity and displaced the consumption of wild species. Despite their nutritional and functional value, these species are consumed only locally and lack scientific and technological support. Rubus niveus is a wild species with edible fruits of high nutritional potential, but they are currently underutilized and have a small market share. The following research evaluated the extract of Rubus niveus microencapsulated by spray drying, and its incorporation into the formulation of a blackberry wine (Rubus glacus benth). The blackberries (Rubus niveus) were harvested in the Tisaleo canton, province of Tungurahua (Ecuador). To obtain the extract, 96 percent ethanol was used, which was selected after comparative tests with different concentrations. The bioactive compounds were then microencapsulated with maltodextrin in a ratio of 20:80 (extract:maltodextrin). The total polyphenol content was determined using the Folin-Ciocalteu reagent, and the antioxidant capacity was determined using the in vitro method with the DPPH radical. The microencapsulated extract of Rubus niveus showed an encapsulation efficiency of 94.30 percent and reached a content of 214.43 mg gallic acid equivalents (GAE) and an antioxidant capacity of 401.19 µmol Trolox equivalents per 100 g of powder, corresponding to a DPPH radical inhibition of 71.42 percent.