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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

DIAZ, Yessica L; TORRES, Laura S; SERNA, Johanna A  e  SOTELO, Luz I. Encapsulation Effect on Spray Drying of Yellow Pitahaya Biocomponents of Functional Interest. Inf. tecnol. [online]. 2017, vol.28, n.6, pp.23-34. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642017000600004.

Yellow pitahaya contains biocomponents such as polyphenols with antioxidant capacity that may cause a physiological effect besides the nutritional aspects. However, these biocomponents are sensible to environmental conditions, processing, and/or gastrointestinal environment when they are consumed. Therefore, biocomponents were subjected to encapsulation by spray drying to evaluate the effect of this technique on their conservation. The results show that the most effective treatment was that performed at temperature of 15Q °C with 4Q% maltodextrin, achieving longer stability of up to 72 hours for total polyphenols and 24Q hours for the antioxidant capacity. In this way, it is guaranteed that release of these biocomponents will occur in the small intestine, where they are available for the body to adsorb them.

Palavras-chave : encapsulation; spray drying; bioactive substances; bioavailability; storage stability.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

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