Técnicas Vanguardistas: Liofilización, Caramelización y Criogenización en hojas de Eucalipto (Corymbia citriodora), Malva (Malva sylvestris) y Canela (Cinnamomum verum)

Abstract

The eucalyptus leaves (Corymbia citriodora), mallow (Malva sylvestris) and cinnamon (Cinnamomum verum) are not recognized in contemporary gastronomy, however, they have sensory, organoleptic and physicochemical properties that are important to highlight. The experimental process included specific procedures adapted to the conditions of Cuenca - Ecuador, such as the modification of caramelization at controlled temperatures and the use of liquid nitrogen for cryogenics and freeze-drying, allowing the preservation of characteristic aromas, textures and flavors. An organoleptic analysis was carried out to determine the sensory profiles of the treated leaves, highlighting that the freeze-drying process enhanced intense herbaceous aromas, while caramelization provided toasted and sweet notes, thus expanding the possibilities of use in different gastronomic proposals. Based on these results, gastronomic development charts were made that support the potential for incorporating these leaves into different types of dishes. The research shows that the techniques applied improve conservation and enhance organoleptic properties, in line with the trend of incorporating natural and sustainable ingredients in modern gastronomy. This study contributes to the growing integration of technological processes in the production of culinary inputs, innovation and sustainability in gastronomy.