EXTRACTO ANTIOXIDANTE ENCAPSULADO POR ATOMIZACIÓN Y POR INCLUSIÓN MOLECULAR A PARTIR DE CÁSCARA Y SEMILLA DE CAMU CAMU (Myrciaria dubia)

Abstract

Camu camu (Myrciaria dubia) is a fruit from the Peruvian Amazon, highly valued for its high content of vitamin C, which is concentrated in its pulp. Due to this nutritional characteristic, it is processed into juices and extracts. However, its industrialization generates a considerable amount of waste. Therefore, its utilization is vital to reduce environmental pollution. The content of phenolic compounds in the peel and seed of camu camu has been studied, indicating that factors such as drying temperature and the method of stabilizing the concentrated powder are key to preserving its antioxidant activity. The objective of the study was to evaluate two drying temperatures (50 and 65°C) on camu camu seeds and peels, analyzing their effect on the total phenol content and the efficacy of atomization encapsulation and molecular inclusion of the concentrated extract at the optimal temperature. Extraction was conducted out with food-grade ethanol solvent at a ratio of 1:40 (g/g), at 55°C for 30 minutes, then concentrated to 60% in a rotary evaporator. At 50°C, a lower of phenolics (4979.99 ± 94.24 mg gallic acid equivalent (GAE)/100g of sample) was found in the peel and seed mixture, and total anthocyanins in the peel (47.82 ± 3.93 mg cyanidin/100 g sample).. Atomization and molecular inclusion of the concentrated extract showed efficacy in in retaining the encapsulated total phenols. In conclusion, using a temperature of 50°C for drying has a lesser impact on the content of polyphenols. Additionally, two alternatives for stabilizing the extract are presented: with maltodextrin and molecular inclusion with cyclodextrin, both equally effectives.