Diseño de una bebida instantánea a base de ananas comosus, moringa oleifera lam e hibiscus sabdariffa lam.

Abstract

According to the World Health Organization, chronic noncommunicable degenerative diseases are the cause of death for a large part of the population. Antioxidant compounds are an essential part in the prevention of these diseases such as diabetes, hypertension, cancer, among others. In the case of the raw materials that were used were Moringa oleífera L. better known as moringa, Hibiscus sabdariffa L. or flor de jamaica and Ananas comosus or pineapple, these are plant species to which various studies attribute a certain antioxidant capacity, due to the bioactive compounds present in them, such as phenols, anthocyanins, etc., which have the potential to stabilize the free radical. In order to protect the compounds of interest, present in the raw materials, the use of the spray drying method is decided which allows obtaining a dry powder or product from a liquid extract, which according to several scientific studies avoids that the compounds present in the raw materials are deteriorated, since the food extracts are subjected to high temperatures in a short time. This research aims to design an instant beverage based on microencapsulated extracts of H. sabdariffa, M. oleifera, and A. comosus, using the spray drying method, as a potentially functional alternative for consumers. To determine the final formulation of the instant beverage, a sensory evaluation was carried out with 15 trained judges made up of people of both sexes and ages between 30-50 years, then the results obtained were subjected to a statistical analysis (ANOVA and Tests of Multiple Ranges for Valuation by Code). Finding that between the formulations Z10 (30% M: 40% J: 30% P) and A50 (40% M: 40% J: 20% P) there is no significant difference in terms of the sensory acceptance of the judges, of this The A50 formulation was selected because it managed to include the highest content of M. oleifera and H. sabdariffa, being these botanical sources of interest due to their nutritional benefits, giving the product the possibility of having a greater antioxidant capacity. On the other hand, in order to compare the effectiveness of the drying method used (spray drying) as a protector of thermosensitive compounds, parallel extracts were dried by rotoevaporation, the extracts obtained under the same conditions as those processed by spray drying. Performing total phenolic tests using the Folin-Ciocalteu method, determination of the free radical sequestration capacity against 2,2-diphenyl-1-picrylhydracil (DPPH), determination of antioxidant activity through the ferric reducing potential (FRAP method), both to dry extracts obtained by rotoevaporation and to microcapsules from spray drying. Determining that there is not much difference in the chemical quality of extracts dried in the rotoevaporator and the microcapsules obtained in the Spray Dryer equipment (BÜCHI MINI SPRAY DRYER B-290), in terms of the phenolic compounds and the antioxidant capacity by both methods (DPPH and FRAP), which corroborates what is stated in the specialized literature regarding the effectiveness of spray drying in the protection of bioactive compounds.