MICROENCAPSULACIÓN DE ANTOCIANINAS CON CAPACIDAD ANTIOXIDANTE DEL FRUTO DE AÇAÍ (Euterpe oleracea Mart.)
DOI:
https://doi.org/10.21704/ac.v86i2.2295Palabras clave:
Açaí, Microencapsulación, Antocianinas , Capacidad antioxidante, Secado por aspersiónResumen
El fruto de açaí (Euterpe oleracea) destaca por su elevado contenido de compuestos bioactivos, especialmente antocianinas, aunque su baja estabilidad frente a pH, temperatura y luz representa un desafío en su procesamiento y conservación. Este estudio evaluó la capacidad antioxidante de antocianinas extraídas y microencapsuladas mediante secado por aspersión, utilizando una combinación de maltodextrina y goma arábiga como agentes encapsulantes. Se analizaron durante la extracción, cuatro tratamientos combinando dos pH (2 y 4) y dos temperaturas (45 °C y 65 °C). El tratamiento T1 (pH 2, 45 °C) mostró el mayor porcentaje de inhibición del radical DPPH (39.86%), mientras que T4 (pH 4, 65 °C) presentó el menor (9.19%). Los resultados reflejan que condiciones menos agresivas favorecen la preservación de la actividad antioxidante. Además, se observó que las propiedades de los encapsulantes impactan significativamente en la estabilidad térmica y estructural del microencapsulado. Este trabajo resalta la importancia de optimizar las condiciones de extracción y posterior microencapsulación con la finalidad de preservar los compuestos bioactivos del açaí y su potencial como ingrediente funcional para la industria alimentaria.
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Derechos de autor 2025 Cristopher Alejandro Buendía Buendía, Ruth Bessy Moreno Castillo, Alex Patricio Huanacuni Jesús, Andrea Paola Mere Guerrero, Ariana Fernanda Vallejos Cáceres, Luis Fernando Vargas Delgado, Diana María Nolazco Cama
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
