Ingeniería de alimentos

 

Stabilization of phenolic compounds from Opuntia oligacantha Först by microencapsulation with agave SAP (aguamiel)

 

Estabilización de compuestos fenólicos de Opuntia oligacantha Först por microencapsulación con agave SAP (aguamiel)

 

C. Pérez-Alonso¹, R.G. Campos-Montiel², E. Morales-Luna², A. Reyes-Munguía³, G. Aguirre-Álvarez², D.J. Pimentel-González^2,4*

 

¹ Departamento de Ingeniería Química, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Tollocan esq. Paseo Colon s/n, CP 50120 Toluca, Estado de México, México.

² Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario S/N, Km. 1, CP 43600 Tulancingo, Hgo., México.

³ Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí. Av. Manuel Nava No. 6, Zona Universitaria, San Luis Potosí, SLP México, CP. 78290.

⁴ Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Vicentina, México DF 09340, México. * Corresponding author. E-mail: dianajpg@gmail.com

 

Received December 8, 2014;
Accepted August 28, 2015.

 

Abstract

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.

Keywords: biopolymers, xoconostle, stability, spray drying.

 

Resumen

En esta investigación se determinó la estabilidad de compuestos fenólicos de Opuntia oligacantha Forst (xoconostle) mediante la microencapsulación con una mezcla de biopolímeros (maltodextrina y goma arábiga) y agave sap (aguamiel) como termoprotector. A los microencapsulados secados por aspersión se les determine) distribución de tamaño de partícula, microscopía electrónica de barrido y estabilidad durante el almacenamiento a diferentes temperaturas y actividades de agua. Los resultados mostraron diferencias significativas (P<0.05) entre las microcápsulas encontrando mayor protección en las microcápsulas con aguamiel. Las microcápsulas con formas esféricas tuvieron un diámetro promedio de 7.72 μm. Se observó que las microcápsulas con aguamiel tuvieron el menor cambio de color independientemente de la temperatura de secado y preservan los compuestos fenólicos por más de 1467 días con temperaturas de almacenamiento de 25 °C. Estos resultados sugieren la aplicación de estos encapsulados con compuestos fenólicos del xoconostle en productos alimenticios.

Palabras clave: biopolímeros, xoconostle, estabilidad, secado por aspersión.

 

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Acknowledgements

The authors thank the Consejo Nacional de Ciencia y Tecnología (CONACyT) through project CB-2012-01-183807 for supporting this work, Biol. Yolanda Hornelas Orozco de Uribe from Instituto de Ciencias del Mar y Limnología of UNAM for the micrographs; and PANIPLUS, S.A. for the samples of enzymes.

 

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