Metabolomic, Antioxidant, and Antimicrobial Profile of Edible Species and Their Derivatives at Different Stages of Maturity for the Development of New Products

This project focuses on the comprehensive characterization of edible species and their derivatives across different maturity stages, with the ultimate goal of developing new functional food products. The methodology involves rigorous sampling following INEN regulations, lyophilization of plant material for preservation, and taxonomic identification using molecular DNA techniques. Physicochemical parameters (soluble solids, pH, moisture, texture) will be assessed, and key bioactive compounds such as Vitamin C, organic acids, carotenoids, phenolic compounds, and minerals will be quantified using advanced techniques like High-Performance Liquid Chromatography (HPLC) with DAD detection and UV-Vis Spectrophotometry. Furthermore, antioxidant activity (DPPH, ABTS) and antimicrobial activity against certified bacterial and yeast strains will be measured. Finally, extracts exhibiting superior characteristics will be used to design novel products employing various drying methods (solar, oven, lyophilization) and the creation of nanoparticles, culminating in a product life cycle analysis. Statistical analysis will rely on ANOVA and PCA using specialized software.<br/><br/><b>Goal</b>: <br/>To evaluate the metabolic, antioxidant, and antimicrobial profile of edible species and their derivatives at different maturity stages to support the development of new food products.<br/><br/><b>Research lines</b>: <br/>Functional Foods