Microencapsulación de jugo de pitaya (Stenocereus stellatus) por secado por aspersión usando mezclas de fructanos, proteína de suero y almidón modificado como agentes acarreadores
DOI:
https://doi.org/10.18633/biotecnia.v26.2268Palabras clave:
Betalaínas, diseño de mezclas, optimizaciónResumen
Proporciones de fructanos de agave (FRU), almidón succinato de octenilo (almidón OSA) y concentrado de proteína de suero (WPC) fueron evaluados como agentes portadores en la encapsulación del jugo de pitaya compuesto por una mezcla de pitayas rojas y naranjas bajo un diseño de mezclas D-óptimo. Los agentes acarreadores tuvieron un efecto significativo sobre los contenidos de betalaínas y polifenoles y la actividad antioxidante, así como sobre la luminosidad y el parámetro b* de los polvos resuspendidos, resultando en los valores más con altas proporciones de WPC. Además, la WPC disminuyó la higroscopicidad y aumentó la temperatura de transición vítrea con una estructura caracterizada por fisuras y superficies porosas en los polvos. El polvo encapsulado óptimo fue una mezcla de 8.36 % FRU, 81.64 % WPC y 10 % almidón OSA basado en alcanzar el máximo contenido de betalaínas, polifenoles, actividad antioxidante y parámetro de color b*. Estos resultados sugieren que una mezcla de agentes acarreadores con alta proporción de WPC es una buena alternativa para mejorar la conservación del pigmentos del jugo de pitaya.
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