Desarrollo de un ingrediente funcional a partir de pulpa de mora (Rubus glaucus Benth) y pulpa de mortiño (Vaccinium floribundum Kunth), mediante la microencapsulación de compuestos fenólicos

Abstract

The present study is aimed at developing a functional ingredient from blackberry pulp and mortiño pulp by microencapsulation of phenolic compounds. The fruit pulp was mixed with maltodextrin and arabic gum, and then spray dried. Four treatments were evaluated in the drying process with variations in temperature and concentration combination of arabic gum-maltodextrin. The highest content of polyphenols and anthocyanins were obtained by applying the treatment 1 (10 g GA / 90 g MD; T = 130 °) and treatment 2 (10 g GA / 90 g MD; T = 150 ° C) for microencapsulation of blackberry pulp and mortiño pulp respectively. Retention percentages of 75.31% and 65.56% for anthocyanins and 83.05% and 96.02% for polyphenols were reported in the aforementioned fruits. With the samples of the two treatments, stability tests were performed by storage at three different temperatures (4° C, 18° C and 35° C) and using two types of packaging (polyethylene bags and aluminum bags). Samples stored at 4° C in aluminum packages reported the lowest