Characterization of Powdered Ungurahui (oenocarpus bataua) through Freeze-Dying Processes

This research focuses on developing and characterizing a nutritional supplement in powder form derived from Ungurahui (Oenocarpus bataua) using freeze-drying processes. Native to the Peruvian Amazon, Ungurahui is rich in antioxidants, polyphenols, tocopherols, and healthy fatty acids, offering significant nutritional and functional benefits. A study by the Instituto de Investigaciones de la Amazonía Peruana highlights Ungurahui’s cardiovascular health benefits and its role in preventing cellular damage due to its high content of unsaturated fatty acids (81.50% of total fatty acids) and antioxidants (DPPH: 82.13 µmol TE/g fresh sample) (Vargas-Arana, 2022). This study addresses food preservation challenges, such as perishability and nutrient retention, by utilizing lyophilization, which effectively preserves the fruit’s bioactive compounds and sensory properties. Objectives include evaluating the state of the art in Ungurahui and lyophilization, designing a freeze-drying methodology, and formulating a powder with enhanced antioxidants and sensory profiles. Experiments at the University of Lima included proximate analysis, antioxidant tests, and sensory evaluations. Results demonstrated lyophilization’s potential to produce a high-quality, shelf-stable powder with antioxidant levels exceeding 200 mg GAE/100 g. Market trends indicate increasing demand for health-focused, convenient powder foods, with a 35% growth over the past five years. This research emphasizes innovation in Amazonian fruit utilization, promoting sustainable agriculture and reducing food waste. The final product is a freeze-dried Ungurahui powder nutritional supplement, preserving its nutritional, physicochemical, and organoleptic properties, ideal for applications in beverages, juices, and desserts.