Uso del extracto de dos variedades de camote (Ipomoea batatas) como antioxidante en banano deshidratado.

Abstract

The study evaluated the use of aqueous extracts from two sweet potato (Ipomoea batatas) varieties, purple and yellow, as a natural antioxidant agent in dehydrated banana. Its main objective was to determine how the variety type and extract concentration influenced the physical, microbiological, antioxidant, and sensory characteristics of the final product, proposing a natural alternative to improve the quality and stability of dehydrated foods. The methodology involved obtaining the sweet potato extract through drying and milling of the tubers, followed by maceration in distilled water. Three concentrations 1 %, 5 %, and 10 %, were applied to banana slices prior to dehydration at 70 °C until reaching equilibrium moisture. Subsequent microbiological, physicochemical, and sensory analyses were conducted following INEN technical standards for dehydrated products and other standardized methodologies. Moisture analysis revealed significant differences among treatments, although all remained within acceptable ranges for dehydrated foods, confirming the effectiveness of the drying process. Microbiological evaluation showed no presence of Escherichia coli or Salmonella spp., ensuring product safety and compliance with current regulations. Additionally, treatments containing 10 % sweet potato extract, particularly from the purple variety, exhibited higher antioxidant capacity, attributed to their phenolic compounds and anthocyanins.