Preparation of functional beverage, source of omega 3 and microencapsulated antioxidants of camu camu and mango peels, to promote the commercial development of Peruvian biodiversity

The project proposes to carry out the technical and commercial evaluation of the functional food prototypes (AF), previously prepared with financing from the National Agrarian Innovation Program - PNIA, in order to define critical variables of the technological package for its definitive application on a larger scale. It proposes to improve the production processes of functional drink, source of omega-3, using assisted microwave and selecting new wall materials to increase the life time, sensory characteristics, and bioaccessibility of AF.