Efecto de las mezclas de agentes encapsulantes en la estabilidad y bioaccesibilidad del b-caroteno encapsulado mediante liofilización
DOI:
https://doi.org/10.18633/biotecnia.v27.2454Palabras clave:
microencapsulación, biopolímeros, sistemas de entrega de compuestos fenólicos, digestión in vitro, retenciónResumen
El b-caroteno es el carotenoide más distribuido en los alimentos y se caracteriza por sus propiedades antioxidantes y nutrimentales por lo que su consumo presenta beneficios para la salud. Sin embargo, este es sensible a factores como la presencia de oxígeno, de luz y temperaturas elevadas. Por lo anterior, el objetivo del presente estudio fue estudiar el proceso de encapsulación del b-caroteno mediante liofilización, utilizando maltodextrina y mezclas con otros agentes encapsulantes, evaluando la eficiencia de encapsulación, la estabilidad del b-caroteno encapsulado durante el almacenamiento a temperatura ambiente (30 °C) y de refrigeración (8 °C), la actividad antioxidante y su bioaccesibilidad. Los resultados mostraron que las mezclas de maltodextrina-goma Arábiga y maltodextrina-proteína de soya presentaron mayor eficiencia de encapsulación (50.40±3.96 y 49.18±5.18%) respectivamente. Mientras que, la mezcla maltodextrina-leche de soya permitió mantener la mayor concentración de b-caroteno al final del estudio, así como el que presentó mayor actividad antioxidante (AA). De igual manera, esta mezcla presentó la mayor bioaccesibilidad del b-caroteno en la fase intestinal. Por lo tanto, el uso de distintos agentes encapsulantes para la encapsulación mediante liofilización podría utilizarse como un sistema de protección y de liberación controlada para compuestos sensibles liposolubles.
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