Propiedades físicas y compuestos funcionales de pulpa de naranjilla de Quito (Solanum quitoense Lam) encapsulada por liofilización
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Date
2020
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo fue evaluar el efecto de la concentración de goma arábiga, maltodextrina y almidón modificado de maiz OSA en las propiedades físicas y compuestos funcionales de la pulpa de naranjilla de Quito encapsulada por liofilización, utilizando el diseño de mezclas simplex centroide ampliado, con la finalidad de obtener el modelo matemático adecuado que represente el comportamiento de las variables en el estudio y establecer la combinación estimada de los factores que permita optimizar las variables respuesta (humedad, solubilidad, higroscopicidad, eficiencia de encapsulación, compuestos fenólicos y capacidad antioxidante). En el producto final se determinó humedad (H), solubilidad (S), higroscopicidad (HG), eficiencia de la encapsulación (EE), compuestos fenolicos(CF) por el método espectrofotometría de Folin-Ciocalteu y capacidad antioxidante (CA) por el método de 2,2-difenil-1-picrilhidrazil (DPPH). Los modelos obtenidos para los compuestos fenólicos, capacidad antioxidante e higroscopicidad fueron significativos, determinándose los valores óptimos para maximizar los compuestos funcionales y minimizar la higroscopicidad, los cuales fueron: goma arábiga (6.48%), maltodextrina (1.52%) y almidón modificado de maiz OSA (90%). En tanto para la humedad, solubilidad y eficiencia de encapsulación no tuvieron efecto significativo.
ABSTRACT The objective of the present work was to evaluate the effect of the concentration of gum arabic, maltodextrin and modified OSA corn starch on the physical properties and functional compounds of the naranjilla pulp of Quito encapsulated by lyophilization, using the design of expanded simplex centroid mixtures, with the determination to obtain the appropriate mathematical model that represents the behavior of the variables in the study and establish the estimated combination of the factors that allow the response variables (humidity, solubility, hygroscopicity, encapsulation efficiency, phenolic compounds and antioxidant capacity) . In the final product, moisture (H), solubility (S), hygroscopicity (HG), encapsulation efficiency (EE), phenolic compounds (CF) were determined by the Folin-Ciocalteu spectrophotometry method and antioxidant capacity (CA) by 2,2-diphenyl-1-picrilhydrazil (DPPH) method. The updated models for phenolic compounds, antioxidant capacity and hygroscopicity were determined, the determination of optimal values to maximize functional compounds and reduce hygroscopicity, which were: gum arabic (6.48%), maltodextrin (1, 52%) and modified OSA corn starch (90%). As for moisture, solubility and encapsulation efficiency they had no significant effect.
ABSTRACT The objective of the present work was to evaluate the effect of the concentration of gum arabic, maltodextrin and modified OSA corn starch on the physical properties and functional compounds of the naranjilla pulp of Quito encapsulated by lyophilization, using the design of expanded simplex centroid mixtures, with the determination to obtain the appropriate mathematical model that represents the behavior of the variables in the study and establish the estimated combination of the factors that allow the response variables (humidity, solubility, hygroscopicity, encapsulation efficiency, phenolic compounds and antioxidant capacity) . In the final product, moisture (H), solubility (S), hygroscopicity (HG), encapsulation efficiency (EE), phenolic compounds (CF) were determined by the Folin-Ciocalteu spectrophotometry method and antioxidant capacity (CA) by 2,2-diphenyl-1-picrilhydrazil (DPPH) method. The updated models for phenolic compounds, antioxidant capacity and hygroscopicity were determined, the determination of optimal values to maximize functional compounds and reduce hygroscopicity, which were: gum arabic (6.48%), maltodextrin (1, 52%) and modified OSA corn starch (90%). As for moisture, solubility and encapsulation efficiency they had no significant effect.
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Keywords
Naranjilla de Quito, Almidón modificado , Higroscopicidad, Compuestos fenólicos