Extracto de Randia monantha encapsulado con proteína de haba (Vicia faba): actividad antifúngica in vitro y caracterización fisicoquímica
DOI:
https://doi.org/10.29059/cienciauat.v19i2.1933Palabras clave:
proteína vegetal, secado por aspersión, encapsulación, capacidad inhibitoriaResumen
Las proteínas vegetales han sido empleadas en diversos estudios como material de pared en la encapsulación de compuestos de alto valor biológico, debido a su buena accesibilidad y a la fácil liberación del principio activo. El haba (Vicia faba) es una legumbre con alto contenido de proteínas susceptible de ser utilizada como material encapsulante. Randia monantha contiene compuestos con actividad antifúngica, por lo que su extracción y encapsulación representa una alternativa para poder usarlos en el control post-cosecha de hongos fitopatógenos. El objetivo del presente trabajo fue encapsular por secado por aspersión un extracto etanólico de R. monantha utilizando como material de pared proteína de haba para el control de Colletotrichum gloeosporioides. El extracto se obtuvo mediante extracción etanólica asistida por ultrasonido y se encapsuló usando secado por aspersión con diferentes concentraciones de proteína de haba (15 %, 20 %, 25 % y 30 %). Posteriormente, se evaluó la actividad antifúngica del extracto encapsulado y se realizó la caracterización térmica y fisicoquímica de las cápsulas. El extracto encapsulado con proteína al 30 % presentó la mayor inhibición de la germinación de esporas (65.4 %) y del crecimiento micelial de C. gloeosporioides (55.23 %) y estabilidad a la temperatura y a la radiación UV. Las cápsulas registraron alta eficiencia de encapsulación y solubilidad, con baja actividad de agua e higroscopicidad, características deseables para un producto en polvo. La proteína de haba, como material encapsulante, mostró ser una alternativa prometedora para su uso en el control de C. gloeosporioides, ya que preservó la capacidad antifúngica del extracto de R. monantha, presentó propiedades fotoprotectoras y termoprotectoras y las cápsulas cumplieron con los parámetros fisicoquímicos de un producto en polvo.
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