Retención de antocianinas, rendimiento y características físico-mecánicas de comprimidos efervescentes del extracto de maíz morado (Zea mays L.) microencapsulado
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Date
2021
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo fue determinar la retención de antocianinas, rendimiento y las características físico-mecánicas de comprimidos efervescentes del extracto microencapsulado por liofilización de maíz morado, mediante la metodología de superficie de respuesta. Para la microencapsulación por liofilización, se determinó la proporción de los agentes encapsulantes: maltodextrina, almidón modificado y goma arábiga, haciendo uso de un diseño de mezclas con centroide ampliado. Al producto microencapsulado se le determinó el contenido de antocianinas y el rendimiento. La generación del diseño de mezclas y el desarrollo estadístico se realizó con el software Design Expert 7.0. Se elaboraron los comprimidos efervescentes haciendo uso de granulación húmeda. La mezcla óptima predicha de: maltodextrina (61.63%), almidón modificado (32.35%) y goma arábiga (6.02%); permitieron obtener valores de 448.73 mg/100g para el contenido de antocianinas y 94.21% para el rendimiento. Además, las características físico-mecánicas de los comprimidos efervescentes, determinaron: Friabilidad 0.7%, Resistencia 4.81 Kg-F y tiempo de disgregación 3.79 min.
ABSTRACT The objective of the present work was to determine the anthocyanin retention, performance and the physical-mechanical characteristics of effervescent tablets from the microencapsulated extract by lyophilization of purple corn, using the response surface methodology. For the microencapsulation by lyophilization, the proportion of the encapsulating agents: maltodextrin, modified starch and gum arabic was determined, using a mixture design with an extended centroid. Anthocyanin content and yield were determined for the microencapsulated product. Generation of the mix design and statistical development was done with Design Expert 7.0 software. Effervescent tablets were made using wet granulation. The optimal predicted mixture of: maltodextrin (61.63%), modified starch (32.35%) and gum arabic (6.02%); allowed to obtain values of 448.73 mg / 100g for the anthocyanin content and 94.21% for the yield. In addition, the physical-mechanical characteristics of the effervescent tablets determined: Friability 0.7%, Resistance 4.81 Kg-F and disintegration time 3.79 min.
ABSTRACT The objective of the present work was to determine the anthocyanin retention, performance and the physical-mechanical characteristics of effervescent tablets from the microencapsulated extract by lyophilization of purple corn, using the response surface methodology. For the microencapsulation by lyophilization, the proportion of the encapsulating agents: maltodextrin, modified starch and gum arabic was determined, using a mixture design with an extended centroid. Anthocyanin content and yield were determined for the microencapsulated product. Generation of the mix design and statistical development was done with Design Expert 7.0 software. Effervescent tablets were made using wet granulation. The optimal predicted mixture of: maltodextrin (61.63%), modified starch (32.35%) and gum arabic (6.02%); allowed to obtain values of 448.73 mg / 100g for the anthocyanin content and 94.21% for the yield. In addition, the physical-mechanical characteristics of the effervescent tablets determined: Friability 0.7%, Resistance 4.81 Kg-F and disintegration time 3.79 min.
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Keywords
Maíz Morado, Microencapsulación, Liofilización, Comprimidos Efervescentes