STABILIZATION OF PHENOLIC COMPOUNDS FROM Opuntia oligacantha Forst BY ¨ MICROENCAPSULATION WITH AGAVE SAP (AGUAMIEL)

  • C. Pérez-Alonso
  • R.G. Campos-Montiel Universidad Autónoma del Estado de Hidalgo
  • E. Morales-Luna Universidad Autónoma del Estado de Hidalgo
  • A. Reyes-Munguía Universidad Autónoma de San Luis Potosí
  • G. Aguirre-Álvarez Universidad Autónoma del Estado de Hidalgo
  • D.J. Pimentel-González Universidad Autónoma Metropolitana-Iztapalapa
Keywords: biopolymers, xoconostle, stability, spray drying

Abstract

The aim of this research was to determine the stability of phenolic compounds from Opuntia oligacantha Forst (xoconostle) by microencapsulation with a blend of biopolymers (maltodextrin and gum arabic) and agave sap (aguamiel) as a thermoprotector. The particle size distribution, morphology, stability during storage at different temperatures and water activity of the microcapsules were determined. The results showed significant differences (P<0.05) among the microcapsules. Higher protection was found in the microcapsules containing aguamiel. The microcapsules had a spherical shape with an average diameter of 7.72 µm. It was observed that the microcapsules containing aguamiel had a minor change in colour independent of the drying temperature and preserved the phenolic compounds for more than 1467 days at a storage temperature of 25 °C. These results suggest the application of microencapsulation with phenolic compounds from xoconostle for food products

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Published
2020-01-31
How to Cite
Pérez-Alonso, C., Campos-Montiel, R., Morales-Luna, E., Reyes-Munguía, A., Aguirre-Álvarez, G., & Pimentel-González, D. (2020). STABILIZATION OF PHENOLIC COMPOUNDS FROM Opuntia oligacantha Forst BY ¨ MICROENCAPSULATION WITH AGAVE SAP (AGUAMIEL). Revista Mexicana De Ingeniería Química, 14(3), 579-588. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1264
Section
Food Engineering

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