TY - JOUR
T1 - Efecto de la microencapsulación (maltodextrina-almidón de chinchayote) en la capacidad antioxidante del Capulín (Prunus serotina)
AU - Díaz-Montes, Elsa
AU - Valencia-Arredondo, Jesús Antonio
AU - Yáñez-Fernández, Jorge
N1 - Publisher Copyright:
© 2018 Universidad Autonoma de Tlaxcala. All rights reserved.
PY - 2018/6/1
Y1 - 2018/6/1
N2 - Capulín fruit (FC) contains bioactive compounds, mainly phenolic, which are valued by food and pharmaceutical industry for their antioxidant activity. However, environmental conditions causes polyphenolic compounds degradation and loss for low stability. Spray-drying as a microencapsulation method turned out to be a viable alternative for protection of polyphenols extracted from FC; evaluating 8 mixtures of maltodextrin (MD) and chinchayote starch (AC) as encapsulants (1-10% concentration), T8 treatment (10-0% MD-AC) resulted in a powder with low water activity and it obtained the best performance and solubility results (89.13 and 75.43%, respectively), in addition, treatment had good results in phenolic content (109.75 mg GAE/mL) and antioxidant activity (51.89 mg AAE/mL). Therefore, the Project proposes the modification of the solubility of the AC to re-evaluate it as an encapsulant agent.
AB - Capulín fruit (FC) contains bioactive compounds, mainly phenolic, which are valued by food and pharmaceutical industry for their antioxidant activity. However, environmental conditions causes polyphenolic compounds degradation and loss for low stability. Spray-drying as a microencapsulation method turned out to be a viable alternative for protection of polyphenols extracted from FC; evaluating 8 mixtures of maltodextrin (MD) and chinchayote starch (AC) as encapsulants (1-10% concentration), T8 treatment (10-0% MD-AC) resulted in a powder with low water activity and it obtained the best performance and solubility results (89.13 and 75.43%, respectively), in addition, treatment had good results in phenolic content (109.75 mg GAE/mL) and antioxidant activity (51.89 mg AAE/mL). Therefore, the Project proposes the modification of the solubility of the AC to re-evaluate it as an encapsulant agent.
KW - Antioxidant capacity
KW - Capulín fruit
KW - Maltodextrin-chinchayote starch
KW - Microencapsulation
KW - Spray-drying
UR - http://www.scopus.com/inward/record.url?scp=85086649676&partnerID=8YFLogxK
U2 - 10.29267/mxjb.2018.3.2.23
DO - 10.29267/mxjb.2018.3.2.23
M3 - Artículo
AN - SCOPUS:85086649676
SN - 2448-6590
VL - 3
SP - 23
EP - 36
JO - Mexican Journal of Biotechnology
JF - Mexican Journal of Biotechnology
IS - 2
ER -