Microencapsulated betacyanin was optimized by response surface methodology, and its stability was measured under accelerated conditions by oxygen consumption. Microencapsulations contain betacyanin and low saponin concentration, which might confer unique health-promoting properties. © 2018 Society of Chemical Industry.

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Quinoa, kañiwa, kiwicha and tarwi are ancient native crops from the Andes highlands of South America. Due to their remarkably high nutritional value, they offer major promise as ingredients in various food products. The aims of this study were to determine the nutritional value of certain varieties of quinoa, kañiwa, kiwicha and tarwi and to use these grains to develop novel, nutritious prototypes of products such as a malted beverage, extruded porridge, gluten-free bread and culinary dishes. The proximate, mineral and phenolic compound contents were evaluated in the Andean grains and final products. Two gluten-free breads were prepared, one made with quinoa and another made with kañiwa. An instant porridge prototype for child nutrition was developed. It had a protein content of 16% and it could, therefore, be considered to be a source of protein. The protein had a high in vitro digestibility (96.3%) and the chemical score was 0.92. The malted beverage prepared with quinoa and kiwicha had a protein content of 7.7%, which represents a value of 1.5 to 2 times more protein than dairy milk. The quinoa-amaranth beverage developed in this study is an excellent locally grown alternative to commercially available plant-based beverages usually made with soy, almond or oat, all of which are imported into Peru. Quinoa, kañiwa, kiwicha and tarwi are innovative, nutritious and tasty alternatives for restaurants seeking new ingredients for their recipes.

En el presente estudio se evaluó la estabilidad mediante pruebas aceleradas, de la cáscara de camu camu (<em>Myrciaria dubia</em> Mc Vaugh) secado con aire caliente a 50 °C con una velocidad de 2.5 m/s. La cáscara seca del camu camu fue almacenada a 40, 50 y 60 °C, durante 45 días y cada 5 días se evaluó el contenido de vitamina C, polifenoles totales por el método de folin-Ciocalteu y la capacidad antioxidante por el método de Brand–Williams. Los datos experimentales obtenidos fueron ajustados a los modelos de cinética de orden de reacción 0, 1 y 2 para determinar la constante de velocidad de reacción (<em>K</em>) y a la ecuación de Arrhenius para determinar la energía de activación (<em>Ea</em>) del deterioro de los compuestos bioactivos; también se determinó el tiempo de vida media. Los compuestos biactivos de la cáscara seca de camu camu de mejor conservaron durante 45 días a la menor temperatura de almacenamiento (40 °C). La cinética de deterioro de vitamina C, polifenoles totales y capacidad antioxidante de la cáscara de camu camu, mostraron mejores ajustes a un orden de reacción uno, con coeficientes de determinación (R²)superior a 0.94. La <em>Ea</em> para la vitamina C, polifenoles totales y capacidad antioxidante variaron entre 8.8466 y 26.5149 kJ/mol y fue menor para polifenoles totales y mayor para la capacidad antioxidante. La vida útil de todos los compuestos bioactivos  evaluados se redujo con el incremento de la temperatura de almacenamiento.