Optimización de un sistema coloidal de uchuva para el proceso de microencapsulación
Optimization of a cape gooseberry colloidal system for the micro-encapsulation process
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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La uchuva es una fruta que contiene una variedad de compuestos activos como vitaminas A, B y C, proteínas, minerales, tocoferoles, carotenoides, entre otros que otorgan beneficios a la salud. El objetivo de esta investigación fue optimizar experimentalmente la formulación de un sistema coloidal a base de uchuva, goma arábiga (GA) y maltodextrina (MD) (SCU+GA+MD), con fines de ser utilizado posteriormente en un proceso de microencapsulación por secado por aspersión, y así, proteger y conservar sus componentes activos. Se utilizó un homogenizador por cizalla tipo molino coloidal para la preparación del sistema coloidal y el diseño de la formulación se realizó utilizando un diseño experimental central compuesto cara centrada (a = 1), considerando las variables independientes: GA (1,0-3,0 %) y MD (9,5-13,5 %) y las variables dependientes: sólidos totales (TS), viscosidad (µ), potencial zeta (ζ), tamaño de partícula (D [4,3]), fenoles totales (TF), capacidad antioxidante (métodos DPPH y ABTS). La formulación óptima se obtuvo con una formulación que contenía MD: 12,3 % y GA: 3,0 %, donde las variables dependientes fueron: TS: 32.2±0.1%, μ: 581,0±7,8 cP, ζ: -22.6±0.6 mV, D[4,3]: 77.9±2.0 µm, TF: 97,2±1,1 mg GAE 100 g-1, DPPH: 12,6±1,4 mg TE 100 g-1, ABTS: 13,5±0,6 mg TE 100 g-1. La validación experimental del proceso de homogenización por cizalla de un sistema coloidal integral de uchuva permitió garantizar su estabilidad fisicoquímica con un importante contenido de sólidos, y adecuado para ser utilizado en procesos de microencapsulación por secado por aspersión.
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