Evaluación de las condiciones de microencapsulación mediante secado por aspersión de antioxidantes de polen apícola
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Rodríguez González, Ibeth
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El estudio de las condiciones de microencapsulación de extractos hidroetanólicos de polen apícola ricos en compuestos fenólicos mediante secado por aspersión, es de interés para constituir una nueva forma de ingrediente natural. El proceso de microencapsulación mediante secado por aspersión de extractos de polen apícola fue evaluado mediante dos factores: temperaturas de secado (130°C, 160ºC y 190°C) y el contenido de maltodextrina (1:1 y 1:0.5 extracto/maltodextrina p/p) para ver la influencia en las características antioxidantes, sensoriales y físicas de los microencapsulados. Se encontró mayor influencia del contenido de maltodextrina en el contenido de fenoles totales (CFT) medido por Folin Ciocalteu y en la actividad antioxidante (AAO) medida por TEAC y FRAP. Se encapsularon de 3.0 a 5.9 mg de ácido gálico equiv./g de microencapsulado (Folin Ciocalteu), con rendimientos de secado entre 36.52 ± 4.36 y 63.96 ± 8.80% y algunas propiedades físicas (densidad aparente y morfología) variaron con las temperaturas de secado. Se realizó un ensayo de utilización de los microencapsulados en néctar de maracuyá, para evaluar la aceptación sensorial y el aporte en antioxidantes, 60 consumidores aceptaron las bebidas con inclusiones de 3, 5 y 7% mediante una evaluación sensorial afectiva y se incrementó la AAO y el CFT de esta matriz.
Abstract. The study of micro-encapsulation conditions of bee pollen hydro-ethanolic extracts rich in phenolics compounds by means of spray drying, is significant to develop a new form of natural ingredient. The micro-encapsulation process was evaluated regarding two factors: drying temperatures (130°C, 160°C and 190°C) and maltodextrin content (1:1 and 1:0.5 extract/maltodextrin w/w) to see the influence on antioxidant, sensory and physical characteristics. Finding an effect over phenols content total (CFT) by Folin Ciocalteu and the antioxidant activity (AAO) by TEAC y FRAP radical scavenging assays of the microencapsulated compounds caused by the maltodextrin content. Samples from 3.0 to 5.9 mg of gallic acid equiv./g of dry powder (Folin Ciocalteu) were encapsulated, with production yields from 36.52 ± 4.36% to 63.96 ± 8.80%, the variations of some physical properties (bulk density, solubility and morphology) due to drying temperatures. Assay using microencapsulated in passion fruit nectar was performed to evaluate the sensory acceptance and contribution in antioxidants. Getting the acceptance of 60 consumers for nectars containing 3, 5 and 7% of microencapsulated compound by consumer sensory evaluation, the AAO and CFT of the nectars increased in this matrix.
Abstract. The study of micro-encapsulation conditions of bee pollen hydro-ethanolic extracts rich in phenolics compounds by means of spray drying, is significant to develop a new form of natural ingredient. The micro-encapsulation process was evaluated regarding two factors: drying temperatures (130°C, 160°C and 190°C) and maltodextrin content (1:1 and 1:0.5 extract/maltodextrin w/w) to see the influence on antioxidant, sensory and physical characteristics. Finding an effect over phenols content total (CFT) by Folin Ciocalteu and the antioxidant activity (AAO) by TEAC y FRAP radical scavenging assays of the microencapsulated compounds caused by the maltodextrin content. Samples from 3.0 to 5.9 mg of gallic acid equiv./g of dry powder (Folin Ciocalteu) were encapsulated, with production yields from 36.52 ± 4.36% to 63.96 ± 8.80%, the variations of some physical properties (bulk density, solubility and morphology) due to drying temperatures. Assay using microencapsulated in passion fruit nectar was performed to evaluate the sensory acceptance and contribution in antioxidants. Getting the acceptance of 60 consumers for nectars containing 3, 5 and 7% of microencapsulated compound by consumer sensory evaluation, the AAO and CFT of the nectars increased in this matrix.