Efecto de la temperatura en la estabilidad de los pigmentos de Cosmos bipinnatus encapsulados por liofilización
DOI:
https://doi.org/10.18633/biotecnia.v26.2236Palabras clave:
Pigmento vegetal, encapsulación por liofilización, cinéticas de liberaciónResumen
El color es uno de los atributos más importantes, sobre todo en la industria alimentaria. Actualmente se están buscando fuentes alternas para la obtención de pigmentos vegetales, debido a sus propiedades bioactivas. Cosmos bipinnatus es una planta conocida por su alto contenido de antocianinas, moléculas que le aportan color y que tienen propiedades antioxidantes, sin embargo, una vez que son extraidas de la matriz vegetal presentan problemas de inestabilidad, por lo que es necesaria su protección. En este trabajo se realizó la extracción de los pigmentos de C. bipinnatus los cuales fueron encapsulados por liofilización como método de protección. Durante la encapsulación se evaluaron dos materiales de pared (goma arábiga (GA) y maltodextrina (M) solos y en combinación. Los microencapsulados obtenidos fueron caracterizados para determinar la eficiencia y rendimiento de encapsulación, además se realizaron cinéticas de liberación de los pigmentos a tres temperaturas (4°C, 25°C y 65°C) para encontrar las condiciones a las cuales los pigmentos se conservan de mejor manera. Se encontró que la encapsulación por liofilización es un método eficiente, que los materiales de pared funcionan mejor cuando se encuentran combinados y que los pigmentos vegetales obtenidos de C. bipinnatus (PPCb) se conservan mejor a temperaturas por debajo de los 25°C.
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