Influence of the Degree of Maturity and Processing of Different Non-Traditional Edible Plant Species from Ecuador on Commercial Quality, Bioactive Compounds, Antioxidant Activity, and Antimicrobial Activity

This research project addresses the lack of scientific knowledge regarding non-traditional tropical fruits in Ecuador by evaluating how maturity stages and processing methods (such as drying) affect their functional properties. The study focuses on quantifying bioactive compounds, antioxidant activity, and antimicrobial activity using advanced techniques such as liquid chromatography and microplate spectrophotometry. The multidisciplinary approach involves faculty, undergraduate and graduate students, and collaborators from external institutions, fostering the development of research skills. The methodology includes collecting samples from local markets, conducting physical-chemical analyses, and developing new products, such as dried fruit snacks, while applying a life cycle assessment. The expected results include generating scientific knowledge that contributes to public health, disease prevention, and the economic development of local farmers. Furthermore, the project promotes sustainable practices by optimizing laboratory reagent usage, reducing environmental impact, and establishing the Universidad Politécnica Salesiana as a benchmark in the study of functional foods.<br/><br/><b>Goal</b>: <br/>To determine the influence of maturity stage and thermal processing of non-traditional edible plant species from Ecuador on their commercial quality, bioactive compounds, and antioxidant and antimicrobial activities. The project aims to revalue these fruits for potential use in the food, pharmaceutical, and cosmetic industries.<br/><br/><b>Research lines</b>: <br/>Functional Foods