Desarrollo de subproductos derivados de la fermentación del tomate de árbol (Solanum betaceum) mediante rotavapor y centrifugación para su aplicación en repostería

Abstract

This research proposes the development of innovative ingredients for contemporary confectionery through biotransformation and technological processing of tree tomatoes (Solanum betaceum). The process began with vacuum-assisted anaerobic lactic fermentation for three weeks, achieving a stable matrix where soluble solids dropped from 12% to 7 °Brix and pH stabilized at 3, ensuring its safety. Subsequently, the ferment was centrifuged at 3000 rpm to mechanically separate its phases; the resulting liquid fraction was concentrated in a rotavapor at 37 °C, reducing its volume by 79.17 % and favoring the preservation of aromatic compounds and volatile metabolites. In parallel, the solid fraction was dehydrated by lyophilization at 0.100 mbar and -49 °C, obtaining a water-soluble powder of high stability. The viability of these by-products was validated by integrating them into three pastry designs: entremet, textures and tartlet. The preparations were evaluated by a sensory panel using a nine-point hedonic scale, reaching acceptance values between 6.50 and 7.75 points. Among the proposals developed, the tartlet with creamy and the tree tomato in textures stood out, evidencing an important gastronomic and commercial potential. In conclusion, the results show that the fermentation, concentration and freeze-drying of the tree tomato allow the generation of value-added ingredients with favorable sensory characteristics, expanding the possibilities of using this fruit in gastronomy. Likewise, these processes offer new alternatives for innovation in confectionery, with application in the contemporary gastronomic field.