Desarrollo de una bebida funcional a base de Pulpa de Açaí ecuatoriano de la Amazonía Ecuatoriana

Abstract

Acai (Euterpe oleracea Mart.), an Amazonian superfood rich in bioactive compounds with antioxidant properties, faces significant loss in Ecuador due to its perishability and lack of processing. This project proposes to develop a functional beverage based on Ecuadorian açaí pulp, preserving its properties, through innovative techniques that benefit both health and local sustainability. Ripe açaí fruits, stainless steel equipment and thermal processes were used for extraction. With an experimental design, different pulp concentrations were worked on, evaluating physicochemical parameters, sensory quality and technical feasibility through industrial simulations. It was determined that formula 3 with 70% concentration of açaí pulp presents quantities of 509.46 mg AG / L total polyphenols, 111.21 mgQ / L total flavonoids, antioxidant activity of 44.08 mg Trolox / L with a density of 0.87 g / mL, brix 0.93 and a pH 4.42, parameters that comply with the NTE INEN 2337 standard. Finally, the simulated process on an industrial scale confirms its profitability, generating a net present value of $ 2,575,000, an internal rate of return of 34.18% and a payback time of 3.64 years. It is concluded that the developed beverage preserves its bioactive components, meets quality standards, is profitable and promotes sustainable agro-industrial transformation. Keywords: Amazonian superfood, antioxidant activity, polyphenols, profitability.