Actividad funcional de bebida de Selenicereus undatus enriquecida con cápsulas de extractos vegetales
DOI:
https://doi.org/10.29076/issn.2528-7737vol19iss52.2026pp54-61pPalavras-chave:
Antioxidante, contenido fenólico, encapsulación, fruta, zumoResumo
Al ser fuente de compuestos bioactivos (antioxidantes, anticancerígenos, antimicrobianos), las plantas medicinales han sido un recurso importante para el ser humano, no obstante, dichos elementos son inestables y volátiles, lo que los hace susceptibles al deterioro. En la presente investigación, se evaluó la actividad antioxidante y contenido fenólico en una bebida de pitahaya, enriquecida con cápsulas de extractos vegetales obtenidas de cinco especies silvestres de la provincia de Manabí siendo: T1 (bebida + Cymbopogon flexuosus), T2 (bebida + Ocimum tenuiflorum), T3 (bebidas + Lippia alba), T4 (bebida + Alpinia zerumbet) y T5 (bebida + Mentha spicata). Los extractos fueron encapsulados por el método gelificación iónica, mientras que la actividad antioxidante y contenido fenólico se determinó por ABTS y Folin- Ciocalteu respectivamente. Los resultados obtenidos demostraron que el T4 presentó mayor actividad antioxidante (3,96 ± 0,01 mg/L Trolox), a diferencia de T1 con una actividad antioxidante menor (3,72 ± 0.00 mg/L Trolox). En cuanto al contenido fenólico, se observó que el T3 tuvo mayor contenido fenólico, (1281,37 ± 4,57) mg EAG/ml, mientras que T1 se observó una menor actividad funcional de (866,37 ± 9,99) mg EAG/ml. La incorporación de cápsulas con extractos vegetales podría potenciar y enriquecer las propiedades funcionales de bebidas y de esta manera aprovechar las bondades
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Copyright (c) 2026 Carlos Tubay Bermudez, Rosa Irina García Paredes , Cristina Simone Vélez Saltos, Kimberly Mayerlyn Lucas Vera , Jorge David Macías Vera, Ely Fernando Sacón Vera, Carlos Andrés Guato Guevara , Johnny Daniel Bravo Loor, Eliana Lisset García Paredes
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