Propiedades físicas, capacidad antioxidante y contenido de betalaínas en pulpa de tuna roja (Opuntia ficus-indica) encapsulada por liofilización
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Date
2020
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Universidad Nacional de Trujillo
Abstract
El objetivo de esta investigación fue evaluar el efecto de la concentración de maltodextrina, almidón modificado de maíz y goma arábiga en las propiedades físicas, capacidad antioxidante y contenido de betalaínas en pulpa de tuna roja (Opuntia ficus-indica) encapsulada por liofilización. Se analizó la caracterización fisicoquímica de la pulpa de tuna roja fresca, para posteriormente llevar a cabo la encapsulación por el método de liofilización, cuyas condiciones de proceso fueron: temperatura del condensador -50°C y presión de vacío 0.02 mBar para cada tratamiento, definido por el diseño simplex con centroide ampliado. Finalmente se determinaron las variables dependientes: rendimiento; la eficiencia; las propiedades físicas: humedad, solubilidad e higroscopía; la capacidad antioxidante y el contenido de betalaínas en el producto terminado. Los resultados obtenidos fueron ingresados en el Software Design Expert 7.0. para analizar su significancia. Los modelos logrados para la higroscopía y la capacidad antioxidante fueron significativos, en tanto para el rendimiento, la eficiencia, la humedad, la solubilidad y el contenido de betalaínas las concentraciones de los encapsulantes no tuvieron efecto significativo.
ABSTRACT The objective of this research was to evaluate the effect of the concentration of maltodextrin, modified corn starch and arabic gum on physical properties, antioxidant capacity and betalain content in red tuna pulp (Opuntia ficus-indica) encapsulated by freeze-dried. The physicochemical characterization of fresh red tuna pulp was analyzed, and subsequently encapsulation by the freeze-dried method, whose process conditions were: condenser temperature -50°C and vacuum pressure 0.02 mBar for each treatment, defined by the simplex design with extended centroid. Finally, dependent variables were determined: performance; efficiency; physical properties: moisture, solubility and hygroscopy; antioxidant capacity and betalain content in the finished product. The results obtained were entered in Software Design Expert 7.0. to analyze its significance. The models achieved for hygroscopy and antioxidant capacity were significant, while for performance, efficiency, humidity, solubility and betalain content the concentrations of the encapsulators had no significant effect.
ABSTRACT The objective of this research was to evaluate the effect of the concentration of maltodextrin, modified corn starch and arabic gum on physical properties, antioxidant capacity and betalain content in red tuna pulp (Opuntia ficus-indica) encapsulated by freeze-dried. The physicochemical characterization of fresh red tuna pulp was analyzed, and subsequently encapsulation by the freeze-dried method, whose process conditions were: condenser temperature -50°C and vacuum pressure 0.02 mBar for each treatment, defined by the simplex design with extended centroid. Finally, dependent variables were determined: performance; efficiency; physical properties: moisture, solubility and hygroscopy; antioxidant capacity and betalain content in the finished product. The results obtained were entered in Software Design Expert 7.0. to analyze its significance. The models achieved for hygroscopy and antioxidant capacity were significant, while for performance, efficiency, humidity, solubility and betalain content the concentrations of the encapsulators had no significant effect.
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Keywords
Tuna roja, Encapsulación, Humedad, Solubilidad, Higroscopía, Betalaínas, Capacidad antioxidante