Abstract

ENRIQUEZ, Miguel Ángel  and  TORRES, Luis Andrés. Evaluation of the stability of a dressing formulated with different levels of guaviduca extract (Piper carpunya Ruiz & Pav.). Rev. Soc. cient. Parag. [online]. 2025, vol.30, n.2, pp.1-15. ISSN 0379-9123.  https://doi.org/10.32480/rscp.2025.30.2.0115.

Seasonings play a fundamental role in gastronomy by enhancing the flavor, aroma, and texture of foods, while adapting to diverse cultural preferences. In response to the growing demand for natural and functional ingredients, this study-conducted at the Amazon State University-evaluated the effect of Guaviduca (Piper carpunya) extract in seasoning formulations using three dosage levels (0.5%, 1.25%, and 2%). Bromatological, microbiological, and sensory parameters were analyzed, including protein, fat, ash content, antioxidant activity, and organoleptic attributes. Product stability was also assessed under accelerated temperature conditions (30, 40, and 50 °C). Statistical analysis, based on a central composite design and ANOVA, revealed that both extract dosage and maceration time significantly influenced antioxidant activity (F = 65.53; p < 0.0001), with a robust predictive model (R² = 0.9149). The optimal formulation, determined through desirability analysis, was identified as 1.439% extract with 72 hours of maceration, enhancing product stability without compromising nutritional quality. The T48-2.00 formulation (48 h, 2%) was the most appreciated in sensory evaluation, particularly in flavor and color, suggesting a positive synergy between extract concentration and exposure time. Although no statistically significant differences were observed among sensory treatments (p > 0.05), clear trends were identified. The product complied with food safety standards and exhibited extended shelf life, validating the use of Guaviduca extract as a functional ingredient. Overall, the findings support its application in natural seasoning development, offering improved properties and strong market potential.

Keywords : dressing; antioxidants; Piper carpunya; stability; shelf life.

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