Microencapsulation of maqui ( Aristotelia chilensis [Molina] Stuntz) leaf extracts to preserve and control antioxidant properties
Loading...
Files
Date
Advisor
Journal Title
Journal ISSN
Volume Title
Publisher
Instituto de Investigaciones Agropecuarias, INIA
Abstract
Description
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 μm. 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
gum arabic, bioactive compounds, antioxidant capacity, Maqui
Citation
ISSN
Related Outputs
Collections
Items in TSpace are protected by copyright, with all rights reserved, unless otherwise indicated.