Ingeniería de alimentos

 

Encapsulation of ascorbic acid into calcium alginate matrices through coacervation coupled to freeze-drying

 

Encapsulación de ácido ascórbico en matríces de alginato de calcio por coacervación y liofilización

 

R. Viveros-Contreras¹, D.I. Téllez-Medina¹, M.J. Perea-Flores², L. Alamilla-Beltrán¹, M. Cornejo-Mazón³, C.I. Beristain-Guevara⁴, E. Azuara-Nieto⁴ and G.F. Gutiérrez-López¹*

 

¹ Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Carpio y Plan de Ayala s/n. Col. Santo Tomás. C.P. 11340. Del. Miguel Hidalgo. México, D.F. *Corresponding author. E-mail: gusfgl@gmail.com

² Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional Luis Enrique Erro s/n, Zacatenco C. P. 07738, México, D.F.

³ Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Carpio y Plan de Ayala s/n. Col. Santo Tomás. C.P. 11340. Del. Miguel Hidalgo. México, D.F.

⁴ Instituto de Ciencias Básicas. Universidad Veracruzana. Av. Dr. Luis Castelazo Ayala s/n Col. Industrial Ánimas C.P. 91190 Xalapa, Veracruz, México.

 

Received 19 of November of 2012
Accepted 4 of December of 2012

 

Abstract

The aim of this work was to study the stability of ascorbic acid (AA) after encapsulation into calcium alginate matrixes by coacervation through: a) falling drop by dipping; AA-sodium alginate solutions into CaCl₂ solutions (IAA method), and by atomizing the AA-sodium alginate solutions into CaCl₂ solutions (SAA method), followed by freeze-drying of the obtained capsules. Sorption isotherms for both types of products were determined at the water activity (a_w) range of 0.103-0.892, at 15, 25 and 35^oC, by using the gravimetric method with saturated salt. The percentage of retention of AA was determined, after 15, 30, 45 and 60 days of storage at 25^oC. SEM micrographs of the products were obtained and the volume of micropores was also calculated. The minimum integral entropy of the water molecules occurred at a_w = 0.234 in the falling drop method powders, whereas this parameter was observed at a_w = 0.706 for the atomised one. For both types of products, the maximum value of AA retention was observed at the a_w corresponding to the minimum integral entropy which occurred at higher moisture contents for SAA than for IAA materials.

Keywords: ascorbic acid, encapsulation, minimum integral entropy, water sorption, storage lability.

 

Resumen

El objetivo de este trabajo fue estudiar la estabilidad del ácido ascórbico (AA) encapsulado en una matriz de alginato de calcio por coacervación, utilizando dos métodos: a) goteo por inmersión de una solución de AA-Alginato de sodio en una solución de CaCl₂ (IAA), y atomización de una solución de AA-Alginato de sodio en una solución de CaCl₂ (SAA), seguido de secado por liofilización. Las isotermas de sorción de ambos productos se determinaron en intervalo de actividad de agua (a_w) de 0.103-0.892, a 15, 25 y 35^oC, utilizando el método gravimétrico con sales saturadas. El porcentaje de retención de AA se determinó, después de 15, 30, 45 y 60 días de almacenamiento a 25^oC. Se obtuvieron micrografías por SEM y se calculó el volumen de microporos. La mínima entropía integral se obtuvo a una a_w =0.234 en los productos obtenidos por goteo, mientras que en el polvo obtenido por atomización se encontró a una a_w=0.706. En ambos productos, el valor máximo de la retención de AA se observó en la a_w correspondiente a la mínima entropía integral, la cual se encontró en contenidos de humedad más altos para SAA que en IAA.

Palabras clave: ácido ascórbico, encapsulación, mínima entropía integral, sorción de agua, estabilidad durante el almacenamiento.

 

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