Resumen

PEREZ-ALONSO, C. et al. Stabilization of phenolic compounds from Opuntia oligacantha Först by microencapsulation with agave SAP (aguamiel). Rev. Mex. Ing. Quím [online]. 2015, vol.14, n.3, pp.579-588. ISSN 1665-2738.

The aim of this research was to determine the stability of phenolic compounds from Opuntia oligacantha Först (xoconostle) by microencapsulation with able of biopolymers (maltodextrin and gum arabic) and agave sap (aguamiel) as a thermoprotector. The particle size distribution, morphology, stability during storage at different temperaturas and water activity of the microcapsules were determined. The results showed significant differences (P<0.05) among the microcapsules. Higher protection was found in the microcapsules containing aguamiel. The microcapsules had a spherical shape with an average diameter of 7.72 μm. It was observed that the microcapsules containing aguamiel had a minor change in colour independent of the drying temperature and preserved the phenolic compounds for more than 1467 days at a storage temperatura of 25 °C. These results suggest the application of microencapsulation with phenolic compounds from xoconostle for food products.

Palabras llave : biopolymers; xoconostle; stability; spray drying.

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