SciELO - Scientific Electronic Library Online

 
vol.73 issue1Gene action and combining ability of yield and its components for late kharif season in okra (Abelmoschus esculentus (L.) Moench)Field bindweed (Convolvulus arvensis L.) and redroot pigweed (Amaranthus retroflexus L.) control in potato by pre- or post-emergence applied flumioxazin and sulfosulfuron author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Chilean journal of agricultural research

On-line version ISSN 0718-5839

Abstract

VIDAL J, Leslie et al. Microencapsulation of maqui (Aristotelia chilensis Molina Stuntz) leaf extracts to preserve and control antioxidant properties. Chilean J. Agric. Res. [online]. 2013, vol.73, n.1, pp.17-23. ISSN 0718-5839.  http://dx.doi.org/10.4067/S0718-58392013000100003.

Microencapsulation technology is an alternative to stabilize stress factors and protect food ingredients or additives, which include environmentally sensitive bioactive principles in protective matrices to increase their functionality and life span. The objective of this research was to study conditions to obtain microcapsules with antioxidant capacity from a maqui (Aristotelia chilensis [Molina] Stuntz, Elaeocarpaceae) leaf extract by emulsification and subsequent retention after microencapsulation. Microcapsules were produced by water-in-oil emulsion (W/O) using a phase of the aqueous maqui leaf extract and gum arabic, and a liquid vaseline phase. Maqui leaf extract antioxidant capacity was 99.66% compared with the aqueous phase of the emulsion at 94.38 and 93.06% for 5% and 15% gum arabic, respectively. The mean yield of maqui leaf extract microencapsulation with 5% gum arabic varied between 38 and 48%, whereas with 15% gum arabic it was 39%. Once the antioxidant microcapsules were formed, mean extract antioxidant capacity ranged between 30 and 35%. Both yields responded similarly to changes in gum arabic concentrations (5% and 15%) in the aqueous phase of the emulsion; 5% concentration produced a microcapsule size from 1.0 to 10 urn. Maqui leaf extracts with high phenolic compound levels, which can be stabilized and protected by the microencapsulation process, produce new natural preservative systems as compared with their synthetic counterparts.

Keywords : Maqui; antioxidant capacity; bioactive compounds; gum arabic.

        · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License