Propuesta para la Formulación de un Aditivo Antioxidante a base de Isoflavonas de Soya (Glycine max) para su Aplicación en la Industria Alimentaria

Abstract

Soy (Glycine max) stands out for its bromatological and phytochemical composition, where the isoflavone content stands out due to its antioxidant capacity, which led to the proposal of this research with the objective of developing a proposal for the formulation and application of an antioxidant additive based on soy isoflavones (Glycine max) in the food industry, through a systematic review of the stability, viability and production process, contributing to the conservation and quality of food products. The research was conducted in 2 phases: 1) Systematized review, based on the search of databases such as Scielo, PubMed, Google Scholar and ScienceDirect, applying inclusion criteria (2019-2024) selecting documents with full access and with more relevance, the extracted information was ordered and combined within each proposed heading, to synthesize the information in a more affordable structure and according to the objectives , and 2) Proposal for the formulation of the antioxidant additive in food products, executed in 4 stages: 1) Extraction, 2) Quantification, 3) Microencapsulation, 4) Stability evaluation. As results, it was evidenced that the ultrasound-assisted extraction has a higher yield and purity, high performance liquid chromatography (HPLC) was the most efficient method compared to the other methods, since it does not require derivatization and is faster, microencapsulation by spray drying helps to protect isoflavones against environmental factors, The peroxide index (PI) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) tests were the most suitable to determine the antioxidant functionality of the additive. Based on these results, it is concluded that the proposed formulation of the soy isoflavone-based antioxidant additive represents a safe and sustainable alternative to the use of synthetic antioxidants in the food sector.