Effect of a Guaviduca extract (Piper carpunya Ruiz & Pav) on the stability of barbecue chorizo

The importance of functional foods in the nutritional development of human beings is a trend that has been developing in recent years. In the present research, the aqueous extract of P. carpunya was included in the formulation of a grilled chorizo. The aim of this research was to incorporate the aqueous extract of P. carpunya at 1%, 2%, 3%, and 4%, respectively, in order to improve the composition and extend the shelf life of the product. Significant differences were determined among the treatments, but these are within Ecuadorian regulations regarding the physicochemical parameters. The microbiological analysis showed that the extract, as a natural bactericide, provides safety. Sensory analyses defined T1 as the best treatment, in which the content of antioxidant and phenolic compounds was analyzed, with optimal levels, contributing to the stability of the product.