<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052018000100305</article-id>
<article-id pub-id-type="doi">10.21640/ns.v10i20.1332</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Propiedades termodinámicas de la oleorresina de chile habanero (Capsicum Chinense) microencapsulada en &#946;-ciclodextrina]]></article-title>
<article-title xml:lang="en"><![CDATA[Thermodynamic properties of habanero chili oleoresin (Capsicum Chinense) microencapsulated in &#946;-cyclodextrin]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Domínguez Cañedo]]></surname>
<given-names><![CDATA[Irma Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cano Sarmiento]]></surname>
<given-names><![CDATA[Cynthia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Viveros Contreras]]></surname>
<given-names><![CDATA[Rubí]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Veracruzana Facultad de Ciencias Químicas ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Tecnológico de Veracruz Unidad de Investigación y Desarrollo en Alimentos ]]></institution>
<addr-line><![CDATA[ Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Veracruzana Instituto de Ciencias Básicas ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>10</volume>
<numero>20</numero>
<fpage>305</fpage>
<lpage>327</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052018000100305&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052018000100305&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052018000100305&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Introducción: Las oleorresinas son extractos de naturaleza oleosa proveniente de los chiles, utilizadas como ingredientes para aportar sabor y aroma a muchos productos alimentarios. Sin embargo, son termolábiles y muy susceptibles a pérdidas de calidad durante el procesamiento o almacenamiento, siendo conveniente encapsular sus componentes bioactivos antes de ser utilizados como ingredientes alimentarios con la finalidad de que no se vea afectada su vida útil. Una metodología que nos permite recomendar las condiciones óptimas de almacenamiento de productos deshidratados es la propuesta por Beristain y Azuara (1990). Donde existe una zona de mínima entropía integral de las moléculas de agua. En la mínima entropía integral, el agua está menos disponible para reacciones de deterioro y el alimento conserva su calidad funcional.  Método: Oleorresina del chile habanero (OCH) fue encapsulada utilizando la técnica de inclusión molecular con &#946;-ciclodextrina (&#946;CD) para protegerla durante su almacenamiento. El complejo de inclusión molecular (OCH-&#946;CD) se preparó en las proporciones 20:80 y 30:70 de oleorresina: &#946;-ciclodextrina respectivamente, y fueron almacenadas por 5 semanas en un rango de actividad de agua (aw) de 0.103-0.765, a una temperatura de 25, 35 y 45 °C. Se realizó el estudio de las propiedades termodinámicas para explicar el efecto de la temperatura y la aw sobre la estabilidad en términos de la higroscopicidad de los encapsulados.  Resultados: Los resultados mostraron que el complejo de inclusión en la proporción 30:70 es más estable que el elaborado en la proporción 20:80, al ser menos higroscópico, presentar una amplia zona de mínima entropía integral de alrededor de una aw de 0.3-0.6 y menores valores del parámetro (&#916;E) durante el almacenamiento a 25 ºC.  Conclusión: De acuerdo con los análisis termodinámicos y las pruebas de la variación de &#916;E, fue posible obtener la proporción adecuada de encapsulación (OCH-&#946;CD), así como recomendar las mejores condiciones de temperatura y humedad durante el almacenamiento, para evitar cambios drásticos en el color, producto de la degradación térmica de los carotenoides presentes en las muestras.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Introduction: Oleoresins are extracts of oily nature from chilies, used as ingredients to provide flavor and aroma to many food products. However, they are thermolabile and very susceptible to quality losses during processing or storage, it being convenient to encapsulate their bioactive components before being used as food ingredients in order that their useful life is not affected. A methodology that allows to recommend the optimal storage conditions for dehydrated products is the proposed by Beristain and Azuara (1990). Where there is a zone of minimum integral entropy of the water molecules. In the minimum integral entropy, water is less available for deterioration reactions and the food retains its functional quality.  Method: Habanero chili oleoresin (OCH) was encapsulated using the molecular inclusion technique with &#946;-cyclodextrin (&#946;CD) to protect it during storage. The molecular inclusion complex was prepared in the proportions 20:80 and 30:70 oleoresin: &#946;-cyclodextrin, respectively, and stored for 5 weeks in a range of aw =0.103-0.765 at 25, 35 and 45 °C. The thermodynamic properties were analyzed to explain the effect of temperature and aw on the encapsulates stability.  Results: The results showed that the inclusion complex in the 30-70 ratio is more stable than elaborated in the 20-80 ratio, being less hygroscopic, presenting a large zone of minimum integral entropy of around 0.3-0.6 aw and smaller &#916;E values during storage at 25 ºC.  Conclusion: According to the thermodynamic analyzes and the tests of the variation of &#916;E, it was possible to obtain the adequate proportion of encapsulation (OCH-&#946;CD), as well as to recommend the best conditions of temperature and humidity during storage, in order to avoid drastic changes in the color, product of the thermal degradation of carotenoids present in the samples.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[oleorresina de chile habanero]]></kwd>
<kwd lng="es"><![CDATA[&#946;-ciclodextrina]]></kwd>
<kwd lng="es"><![CDATA[propiedades termodinámicas]]></kwd>
<kwd lng="es"><![CDATA[actividad de agua]]></kwd>
<kwd lng="en"><![CDATA[habanero chili oleoresin]]></kwd>
<kwd lng="en"><![CDATA[&#946;-cyclodextrine]]></kwd>
<kwd lng="en"><![CDATA[thermodynamic properties]]></kwd>
<kwd lng="en"><![CDATA[water activity]]></kwd>
</kwd-group>
</article-meta>
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