Evaluación del encapsulado con alginato de sodio de compuestos fenólicos extraídos de cáscara de guanábana (Annona muricata) para la Incorporación en Bebidas.

Abstract

This work evaluated the efficiency of the encapsulation of phenolic compounds with sodium alginate and the stability of the encapsulates in buffer solutions and in a commercial drink. Polyphenols extracted from soursop peels and sodium alginate solution at 2 and 3 % (w/v) were used for the encapsulation with 4 different diameters of the microencapsulator nozzle (200, 500, 1 000 and 2 500 µm). Also, buffer solutions at different pH (2, 3, 4, 5 and 6) and a commercial drink were used to evaluate the stability of the microcapsules for 8 days. The highest encapsulation efficiency was at 3 % alginate solution and a nozzle size equal to 2 500 µm. Both the storage time and the pH influenced the stability of the capsules; the capsules were more stable at pH 2 and 3. The degradation of polyphenols of the buffer solutions varied from 27 to 40 % and had a linear variation with respect to the storage time; the degradation of the unencapsulated polyphenols reached up to 70 %. In the commercial drink, the polyphenols showed linear changes in time both in the percentage of encapsulation and degradation. Comparing the stability of the encapsulates in the pH 3 buffer solution and in the commercial beverage, it was found that the encapsulates were more stable in the buffer solution.