Microencapsulación de jugo de granada y extracto de jamaica: caracterización fisicoquímica, antioxidante y antimicrobiana
DOI:
https://doi.org/10.29059/cienciauat.v20i1.1989Palabras clave:
microencapsulación, jugo de granada, extracto de jamaica, capacidad antioxidante, actividad antimicrobianaResumen
La microencapsulación mejora la estabilidad y disponibilidad de compuestos bioactivos, como polifenoles de fuentes vegetales, para satisfacer la demanda de alimentos funcionales. Este estudio buscó obtener y caracterizar microencapsulados de jugo de granada y extracto de jamaica, evaluando sus propiedades fisicoquímicas, antioxidantes y antimicrobianas. Los microencapsulados se produjeron mediante secado por aspersión a 100 °C, con una velocidad de alimentación de 4 mL/min, en proporciones de jugo de granada y extracto de jamaica: 100:0 (C1), 70:30 (M1), 50:50 (M2), 30:70 (M3) y 0:100 (C2). Se analizaron humedad, actividad de agua, solubilidad, color, morfología, capacidad antioxidante y actividad antimicrobiana al inicio y tras 6 meses de almacenamiento. Los microencapsulados mostraron baja humedad (< 5 %, excepto C1) y actividad de agua (< 0.3), asegurando estabilidad fisicoquímica al limitar reacciones de degradación y crecimiento microbiano. La solubilidad superó el 93 % en todos los tratamientos. Las formulaciones con mayor contenido de extracto de jamaica (M3 y C2) presentaron mayor luminosidad y tonos rojizos. La microscopía electrónica de barrido reveló partículas esféricas con concavidades, sin grietas, típicas del secado por aspersión. Los tratamientos M3 y C2 también exhibieron la mayor capacidad antioxidante, destacando C2 con 4 717.10 mg de Trolox/100 g para ABTS y 4 729.43 mg de equivalente de ácido ascórbico/100 g para DPPH, con inhibiciones del radical del 95.68 % y 80.83 %, respectivamente. Además, M3 y C2, mostraron una inhibición significativa (P < 0.05), contra Escherichia coli. Tras 6 meses, las propiedades se preservaron parcialmente, especialmente en formulaciones ricas en extracto de jamaica. La microencapsulación de jugo de granada y extracto de jamaica demostró ser una estrategia efectiva para obtener productos con alta solubilidad, actividad antioxidante y antimicrobiana, ideales para aplicaciones en alimentos funcionales.
Citas
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