El presente estudio tuvo como objetivo evaluar la incidencia de la temperatura de tostado (120, 130 y 140 °C) sobre las características fisicoquímicas y alcaloides de cascarilla de tres variedades de cacao (Forastero, Trinitario y CCN51) y su efecto en las propiedades organolépticas de una infusión. La evaluación de las características fisicoquímicas (humedad, pH y acidez titulable) se realizó de acuerdo con lo establecido por las normas INEN: 1676:2013; 1842:2013 y 381 respectivamente y análisis de alcaloides (teobromina y cafeína) según el método de referencia AOAC 980.14-1998, en lo que respecta al análisis organoléptico se utilizó una prueba hedónica de 9 puntos. Esto permitió determinar que la temperatura de tostado influye significativamente sobre las características fisicoquímicas y enfatiza que los valores de los parámetros evaluados disminuyen conforme la temperatura asciende. En los alcaloides, se demostró que el tipo de cascarilla de cacao tuvo incidencia en el contenido. Además, la temperatura de tostado alta reduce la teobromina y aumenta considerablemente la cafeína. Para el análisis organoléptico se determinó que el T1 (Forastero + 120 °C) obtuvo las mayores calificaciones en aroma, sabor y aceptabilidad, con relación al color, el T4 (Trinitario + 120 °C) resalto con mayor calificación. De esta forma, se atribuye que la presencia de sabores amargo, ácido y astringente en la cascarilla es debido a temperaturas mayores o igual a 140 °C.

Papaya (Carica papaya L.) processing generates by-products that can serve as sustainable sources of bioactive compounds. This study aimed to extract and characterize the bioactive compounds from the peel and seeds of different papaya varieties and evaluate their antioxidant and antimicrobial potential, as well as their behavior under simulated digestion. The results indicated that Maradol seeds possessed the highest total phenolic content and antioxidant values, demonstrating superior compositional and functional profiles, and that seed extracts overall had greater antibacterial efficacy than peel extracts, with Hawaiian seed extracts exhibiting the greatest overall inhibition. Furthermore, under simulated gastrointestinal conditions, the combined extracts from peel and seeds effectively preserved phenolics through the gastric and intestinal phases and notably enhanced the generation of acetate and propionate during colonic fermentation. These findings robustly substantiate the functional valorization of papaya by-products and suggest that selecting extracts based on their specific bioactive profiles can significantly enhance their applications as natural, functional ingredients in the food industry.

Mango (Mangifera indica L.) processing generates peel and seed by-products with high potential for valorization as sources of phenolic-rich ingredients. In this study, peel and seed from four Ecuadorian cultivars were extracted by ultrasound-assisted hydroalcoholic extraction and characterized for total phenolics, phenolic profile by HPLC-ESI-QTOF, antioxidant capacity (DPPH and ABTS), and antimicrobial activity against food-relevant bacteria. A dynamic in vitro gastrointestinal digestion model was also applied to evaluate digestion-driven changes in phenolic-related measurements and antioxidant response, and to assess colonic fermentation outputs, including short-chain fatty acids and viable microbial populations. The results showed a strong dependence on cultivar and by-product type, with total phenolics ranging from 2562.35 to 6304.35 mg GAE/100 g in peels and 212.69 to 3006.48 mg GAE/100 g in seeds. LC–MS profiles were dominated by gallotannin-related compounds and phenolic acids. Extracts displayed antioxidant activity (DPPH: 221.97–456.31 mg Trolox/100 g in peels; 43.71–530.46 mg Trolox/100 g in seeds) and dose-dependent antibacterial effects, with inhibition at 700 mg/L reaching 87.57–94.75%. Digestion markedly modulated phenolic-related indices and fermentation-associated metabolites, with peel phenolics decreasing from 284.27 to 73.95 mg GAE/L and seed extracts increasing propionic acid production up to 55.46 mM. Overall, mango peel and seed are differentiated, cultivar-sensitive sources of bioactive extracts with antioxidant and antimicrobial functionality and measurable impacts on colonic fermentation, supporting their use as sustainable ingredients for circular-economy food and nutraceutical applications.