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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

ARRAZOLA, Guillermo; HERAZO, Irina  y  ALVIS, Armando. Anthocyanins Microencapsulation of Eggplant (Solanum melongena L.) and Evaluation of Color Stability and Antioxidant Capacity. Inf. tecnol. [online]. 2014, vol.25, n.3, pp.31-42. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642014000300006.

Anthocyanins from eggplant peels (Solanum melongena L.) were extracted with different concentrations of ethanol acidified at 1 %. Anthocyanin extracts were microencapsulated evaluating the influence of the spray-drying conditions on the physicochemical properties of the powders. Variables were the inlet air temperature (170 to 180 °C) and the concentration of maltodextrin (15, 20 and 30 %). Analysis of anthocyanin content, color parameters, antioxidants, humidity, water activity, hygroscopicity, solubility, density, and scanning electron spectrophotometry, were performed. The highest concentration of anthocyanins from eggplant peels (115 mg / 100 g) was obtained with 53 % ethanol, 3h and 29 °C of temperature. During microencapsulation by spray drying, a statistically significant influence of the temperature and of the percentage of maltodextrin used in the microencapsulation (p <0.05) on most physicochemical properties of the extracts was observed.

Palabras clave : eggplant; anthocyanins; microencapsulation; temperature; maltodextrin.

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