Microencapsulación de jugo de pitaya (Stenocereus stellatus) por secado por aspersión usando mezclas de fructanos, proteína de suero y almidón modificado como agentes acarreadores

Autores/as

  • María Aurora Soto-Dagnino Universidad Autónoma de Chihuahua
  • Miguel Ángel Sánchez-Madrigal Universidad Autónoma de Chihuahua https://orcid.org/0000-0002-8652-8011
  • Erick Heredia-Olea Tecnológico de Monterrey
  • Carmen Oralia Meléndez-Pizarro Universidad Autónoma de Chihuahua https://orcid.org/0000-0001-8534-0714
  • Rosa Isela Ortiz-Basurto Instituto Tecnológico de Tepic
  • Rosa Isela Ortiz-Basurto Instituto Tecnológico de Tepic https://orcid.org/0000-0002-8284-4690
  • Daniel Lardizábal-Gutiérrez Centro de Investigación en Materiales Avanzados
  • Francisco Paraguay-Delgado Centro de Investigación en Materiales Avanzados
  • David Neder-Suárez Universidad Autónoma de Chihuahua
  • Armando Quintero-Ramos Universidad Autónoma de Chihuahua. Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus UACH II. Chihuahua, Chihuahua.

DOI:

https://doi.org/10.18633/biotecnia.v26.2268

Palabras clave:

Betalaínas, diseño de mezclas, optimización

Resumen

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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Citas

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Publicado

2024-09-11

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Soto-Dagnino, M. A., Sánchez-Madrigal, M. Ángel, Heredia-Olea, E., Meléndez-Pizarro, C. O., Ortiz-Basurto, R. I., Ortiz-Basurto, R. I., … Quintero-Ramos, A. (2024). Microencapsulación de jugo de pitaya (Stenocereus stellatus) por secado por aspersión usando mezclas de fructanos, proteína de suero y almidón modificado como agentes acarreadores. Biotecnia, 26, e2268. https://doi.org/10.18633/biotecnia.v26.2268

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