Caracterización nutricional y funcional del noni y su aplicación en la industria alimentaria.

Abstract

This investigation was carried out with the objective of knowing the nutritional and functional characteristics of noni fruit (Morinda citrifolia L) and its application in the food industry, for which primary and secondary bibliographic sources were collected in order to carry out a comparative study of various authors who have issued their results on the benefits, morphology, chemical composition and uses of noni in the food industry. The nutritional and functional composition of the noni fruit was determined with an average value of Humidity 89.97%, Fiber 5.19%, Soluble solids 8.31 Degree Brix, pH 4.0, Vitamin C 195 mg / 100g. The most frequent secondary metabolites that were found are: tannins, quinones, flavonoids, amino acids, triterpenes and reducing sugars, which have an anti-inflammatory, analgesic, antiparasitic, anticancer and antimicrobial effect. The main functional products that are made in the food industry from noni are drinks; fresh or fermented, noni powder, oil, flavorings, confectionery, among others, contributing to the economy and providing products that benefit consumer’s health. Therefore, it is recommended to disseminate the results of the present bibliographic research that constitutes a wide source of knowledge about the benefits of the noni fruit.