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Purpose The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant components. Design/methodology/approach Loaf bread was prepared by using a no-time bread-making process. The crumb moisture, specific volume, crust and crumb color, texture profile analysis, analysis of the crumbs' alveoli, sensory evaluation, in vitro simulation of gastrointestinal digestion and antioxidant capacity were determined. Data were analyzed with one-way ANOVA (α = 0.05). Findings The specific volume was reduced by 21% (4.62 cm3/g, p < 0.0001), and the hardness was increased by 70% (2.9 N, p < 0.0001). Enrichment of the bread with naranjilla fruit (NF) contributes a yellowish coloration to the bread, which was very well accepted by the consumers and could be considered a natural colorant alternative. Moreover, the sensory evaluation indicated that the analyzed attributes (appearance, color, odor, taste, firmness and overall quality) of the naranjilla bread presented scores higher than 6.5 of 9 points hedonic scale. Naranjilla in the bread formulation had good acceptability by consumers. Naranjilla-enriched bread had an increase in total phenolic (TP)compounds and total carotenoids. In the product without digestion, naranjilla bread increased 1.7 times for TP, 50 times for CT and 1.3 times for TEAC, compared to the control bread (p < 0.0001). The percentage of bioaccessibility for fresh bread without digestion was 39.2 and 53.9% for the control and naranjilla bread, respectively. The addition of NF contributes to a higher TP compounds content and favors its bioavailability. Practical implications For bread production, fruits that do not meet the quality standards to be consumed as a natural fruit can be used. In this way, these fruits can contribute as a potential use to reduce agro-industrial waste and as a natural colorant. Originality/value Naranjilla is a native fruit from the subtropical Andean regions, which has high ascorbic acid concentrations, making it a fruit rich in antioxidants. Naranjilla-enriched bread contributes with beneficial compounds for the consumer.

The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. Its consumption is limited to typical food in the Andean Ecuadorian zones. In this study, the effect of the addition of Andean blueberry (AB) pulp on loaf bread quality was determined. The specific volume was affected by the low fermentation rate due to the acidic pH of the fruit. The texture profile measurement demonstrated a product with harder consistency, due to the low number and circularity of the alveoli. Higher air retention in the crumb was also found. Simulated Gastrointestinal conditions directly affected the antioxidant capacity of the AB, producing a reduction of 96.9%. On the other hand, the AB bread initially presented a value of 37 μM Trolox/g and, after the digestion process, a value of 10.6 μM Trolox/g, corresponding to a percentage of bioaccessibility of 28.6%. The global results indicate that the gluten network would protect the antioxidant compounds of the AB. It was possible to develop bread with healthier properties, due to the high antioxidant content of the AB.

Se realizó la caracterización de tres variedades de naranjilla (Solanum quitoense): Iniap-Quitoense 2009, Baeza y Agria, en dos estados de madurez y durante el almacenamiento. Se cosecharon frutos con 50% de color amarillo (estado 3) y 100% de color amarillo (estado 5), estos últimos se almacenaron a temperatura ambiente durante 14 días y humedad de 70%. Se determinaron características físicas (peso, perímetro, longitud, volumen, densidad, rendimiento de pulpa, color –L* y b*–, tasa de respiración y firmeza), químicas (pH, sólidos solubles, acidez y ratio) y antioxidantes (contenido de fenoles totales –FT– y capacidad antioxidante –CA–). Entre los estados de madurez 3 y 5, en las tres variedades se vieron afectadas las características físicas: volumen, densidad, perímetro, longitud y rendimiento de pulpa; en cuanto a las características químicas se produjo disminución de la acidez e incremento de pH, sólidos solubles y ratio) por lo que se establece como momento óptimo de cosecha el estado de madurez 5, esto a su vez favorece la aceptabilidad del consumidor. El mayor contenido de FT y CA se encontró luego del almacenamiento a temperatura ambiente. Por otro lado, la zona de cultivo y el volumen de producción de la variedad Agria limitan su comercialización, a pesar de presentar un alto contenido de FT y CA. Iniap se caracteriza por su mayor tamaño y rendimiento de pulpa, por ende mayor volumen de producción, que favorece su industrialización (procesado como pulpa). Baeza se caracteriza por su tamaño intermedio y firmeza (ideal para manipulación y transporte) y por su elevado contenido de FT y CA, por ello se recomienda su comercialización en fresco. Es necesario el desarrollo de tecnologías comercialmente factibles para mantener y/o mejorar la calidad organoléptica, nutricional y funcional de cultivos con potencial industrial, como la naranjilla, para incentivar su producción y consumo., The present work evaluated three varieties of naranjilla (Solanum quitoense): Iniap-Quitoense 2009, Baeza and Agria, in two maturity stages and during storage. Fruits were harvested with 50% yellow color (state 3) and 100% yellow color (state 5), the latter were stored at room temperature for 14 days and humidity at 70%. It was determinated physical measurements (weight, perimeter, length, volume, density, pulp yield, color -L* and b*-, respiration rate and firmness), chemical (pH, soluble solids, acidity and ratio) and antioxidants (total phenolics - FT- and antioxidant capacity -CA-). Among the maturity stages 3 and 5, physical characteristics of the three varieties were affected: volume, density, perimeter, length and yield of pulp; in terms of chemical characteristics, acidity decreased and pH increased, soluble solids and ratio), so that the maturity stage 5 is established as the optimal moment of harvest, which in turn favors the consumer's acceptability. The highest FT and CA content was found after storage at room temperature. On the other hand, the area of cultivation and the volume of production of the Agria variety limit its commercialization, despite presenting a high content of FT and CA. Iniap is characterized by its larger size and pulp yield, hence higher production volume, which favors its industrialization (processed as pulp). Baeza is characterized by its intermediate size and firmness (ideal for handling and transport) and its high content of FT and CA, therefore it is recommended to market fresh. It is necessary to develop commercially viable technologies to maintain and / or improve the organoleptic, nutritional and functional quality of crops with industrial potential, such as naranjilla, to encourage their production and consumption., Facultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos