Bioactive Blend of Extracts of Molle Leaf and Rica-Rica Flowers To Enhance the Shelf Life of Reduced-Calorie Artisanal Cayote Jam

Abstract

Extracts from medicinal and aromatic plants and their mixtures have significant potential for use in the food industry due to their antimicrobial and nutraceutical properties. Acantholippia hastulata (Griseb.) (rica-rica) and Schinu sareira L. (molle), are medicinal and aromatic plants that grow naturally in the Andean regions of South America. Here, extract blends of molle leaf and rica-rica flowers were screened regarding their antiradical action against DPPH•radical. A selected bioactive blend containing extracts from both species was further evaluated for its in vitro antimicrobial and antioxidant activities, as wellas its α-glucosidase inhibitory potential. The blend demonstrated synergistic inhibitory effects against Candida sp., Rhodotorula sp., andα-glucosidase, as well as the •NO radical, but showed antagonistic effects against the O2•− radical. The main phenolic compounds identified inthe synergistic blend include quercetin derivatives (42.6%),isoferulic acid (16.5%) and 3-O-caffeoylquinic acid (9.0%). The bioactive blend was then tested as a preservative in reduced-calorie cayote jam. At a concentration of 800 mg/kg, it effectively inhibited the growth of Candida sp. and Rhodotorulasp., demonstrating efficacy comparable to potassium sorbate. Additionally, the blend successfully preserved the jam during storage, preventing microbial damage.