Microencapsulación de compuestos bioactivos de flor de jamaica en suero de leche y su aplicación en yogurt
DOI:
https://doi.org/10.29105/idcyta.v9i1.122Keywords:
Phenolic compounds, Antioxidants, Spray Drying, Hibiscus sabdariffa L, Functional FoodsAbstract
The objective of this work is to extract bioactive compounds such as phenols from the jamaica flower to prepare microcapsules using maltodextrin, sodium caseinate and whey as wall materials in different concentrations and apply them in a yogurt to evaluate the stability of microcapsules within a food matrix. The treatments that were applied to the yogurt were the different microcapsules described below: T1: Natural yogurt without microcapsules, T2: Natural yogurt with jamaica flower extract encapsulated with whey, T3: Natural yogurt with jamaica flower extract encapsulated with whey and 10% maltodextrin solids. T4: Natural yogurt with hibiscus flower extract encapsulated with whey and 10% sodium caseinate solids. Where the response variables analyzed were total phenol content, antioxidant activity for the ABTS and DPPH radical; Likewise, a sensory test of level of liking aimed at consumers was carried out. The total content of phenols and the antioxidant activity of the extracts showed that the best treatment to preserve the phenolic compounds of the jamaica flower was T2, which presented the highest acceptance by the consumer for the attributes flavor, color, aroma and texture. Therefore, the application of whey as an encapsulating material to prepare microcapsules of jamaica flower extracts to apply them in a food matrix is a viable option to prepare functional foods.
Downloads
References
Belščak-Cvitanović, A., Bušić, A., Barišić, L., Vrsaljko, D., Karlović, S., Špoljarić, I., & Komes, D. (2016). Emulsion templated microencapsulation of dandelion (Taraxacum officinale L.) polyphenols and β-carotene by ionotropic gelation of alginate and pectin. Food Hydrocolloids, 57, 139-152. DOI: https://doi.org/10.1016/j.foodhyd.2016.01.020
Borrás-Linares, I., Fernández-Arroyo, S., Arráez-Roman, D., Palmeros-Suárez, P. A., Del Val-Díaz, R., Andrade-Gonzáles, I., & Segura-Carretero, A. (2015). Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Industrial Crops and Products, 69, 385-394. DOI: https://doi.org/10.1016/j.indcrop.2015.02.053
Bors, W., Michel, C., & Schikora, S. (1995). Interaction of flavonoids with ascorbate and determination of their univalent redox potentials: A pulse radiolysis study. Free Radical Biology and Medicine, 19(1), 45-52. DOI: https://doi.org/10.1016/0891-5849(95)00011-L
Brand-Williams, W. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25-30. DOI: https://doi.org/10.1016/S0023-6438(95)80008-5
Bugall, A. R. (2011). Evaluación de la actividad antioxidante de extractos de cuatro frutos de interés comercial en Colombia y actividad citotóxica in vitro en la línea celular de fibrosarcoma HT1080. Tesis de Posgrado. Bogotá, Colombia.
Cerdá-Bernad, D., Valero-Cases, E., Pastor, J. J., & Frutos, M. J. (2023). Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage. LWT-Food Science Technology, 183, 114976. DOI: https://doi.org/10.1016/j.lwt.2023.114976
Chung, C., Rojanasasithara, T., Mutilangi, W., & McClements, D. J. (2015). Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Research International, 76, 761-768. DOI: https://doi.org/10.1016/j.foodres.2015.07.003
Coïsson, J., Travaglia, F., G.Piana, Capasso, M., & Arlorioa, M. (2005). Euterpe oleracea juice as a functional pigment for yogurt. Food Research International, 38, 893-897. DOI: https://doi.org/10.1016/j.foodres.2005.03.009
Corrêa-Filho, L. C., Moldão-Martins, M., & Alves, V. D. (2019). Advances in the application of microcapsules as carriers of functional compounds for food products. Applied Sciences, 9(3), 571. DOI: https://doi.org/10.3390/app9030571
De Moura, S. C. S. R., Schettini, G. N., Gallina, D. A., Dutra Alvim, I., & Hubinger, M. D. (2022). Microencapsulation of hibiscus bioactives and its application in yogurt. Journal of Food Processing and Preservation, 46(4), e16468. DOI: https://doi.org/10.1111/jfpp.16468
De Moura, S. C., Schettini, G. N., Garcia, A. O., Gallina, D. A., Alvim, I. D., & Hubinger, M. D. (2019). Stability of hibiscus extract encapsulated by ionic gelation incorporated in yogurt. Food and Bioprocess Technology, 12, 1500-1515. DOI: https://doi.org/10.1007/s11947-019-02308-9
Flores-Mancha, M. A., Ruíz-Gutiérrez, M. G., Sánchez-Vega, R., Santellano-Estrada, E., & Chávez-Martínez, A. (2021). Effect of encapsulated beet extracts (Beta vulgaris) added to yogurt on the physicochemical characteristics and antioxidant activity. Molecules, 26(16), 4768. DOI: https://doi.org/10.3390/molecules26164768
Garro, A., Cardona, W., Rojano, B., Robledo, S., & Alzate, F. (2015). Actividad antioxidante y citotóxica de extractos de Pilea dauciodora Wedd (Urticaceae). Revista Cubana de Plantas Medicinales, (1), 88-97.
Georgé, S. (2005). Rapid Determination of Polyphenols and Vitamin C in Plant-Derived Products. Journal of Agricultural and Food Chemistry, 1370-1373. DOI: https://doi.org/10.1021/jf048396b
Grażyna, C., Hanna, C., Adam, A., & Magdalena, B. M. (2017). Natural antioxidants in milk and dairy products. International Journal of Dairy Technology, 70(2), 165-178. DOI: https://doi.org/10.1111/1471-0307.12359
Huck-Iriart, C., Rincón Cardona, J. A., Montes de Oca Avalos, J. M., & Candal, R. J. (2014). Gelificación de emulsiones de caseinato de sodio como alternativa a las grasas trans. Ciencia e Investigación, 5-16.
Jabeur, I., Pereira, E., Barros, L., Calhelha, R. C., Soković, M., Oliveira, M. B. P., & Ferreira, I. C. (2017). Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. Food Research International, 100, 717-723. DOI: https://doi.org/10.1016/j.foodres.2017.07.073
Jing, P., & Giusti, M. M. (2005). Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk. Journal of Agricultural and Food Chemistry, 53(22), 8775-8781. DOI: https://doi.org/10.1021/jf051247o
Kudoh, Y., Matsuda, S., Igoshi, K., & Oki, T. (2001). Antioxidative peptide from milk fermented with Lactobacillus delbrueckii subsp. bulgaricus IFO13953. Nippon Shokuhin Kagaku Kogaku Kaishi, 48(1), 44-50. DOI: https://doi.org/10.3136/nskkk.48.44
Naddaf, L. (2012). Secado por aspersión de jugo natural de naranja utilizando los encapsulantes maltodextrina y goma arábiga. Revista Técnica de la Facultad de Ingeniería Universidad del Zulia, 35(1), 020-027.
Oancea, A.-M., & Hasan, M. (2018). Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate. LWT - Food Science and Technology, 129-134. DOI: https://doi.org/10.1016/j.lwt.2018.04.083
Oliveira, A., Alexandre, E. M., Coelho, M., Lopes, C., Almeida, D. P., & Pintado, M. (2015). Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins. Food Chemistry, 171, 370-378. DOI: https://doi.org/10.1016/j.foodchem.2014.08.107
Pinoargote, P. A. (Noviembre de 2021). Efecto del uso de edulcorantes y cúrcuma en propiedades fisicoquímicas y sensoriales del yogur natural. Trabajo de Tesis. Honduras.
Pires, T. C., Barros, L., Santos-Buelga, C., & Ferreira, I. C. (2019). Edible flowers: Emerging components in the diet. Trends in Food Science & Technology, 93, 244-258. DOI: https://doi.org/10.1016/j.tifs.2019.09.020
Premi, M., & Sharma, H. (2017). Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil. International Journal of Biological, 105, 1232-1240. DOI: https://doi.org/10.1016/j.ijbiomac.2017.07.160
Pudziuvelyte, L., Marksa, M., Jakstas, V., Ivanauskas, L., Kopustinskiene, D. M., & Bernatoniene, J. (2019). Microencapsulation of Elsholtzia ciliata herb ethanolic extract by spray-drying: impact of resistant-maltodextrin complemented with sodium caseinate, skim milk, and beta-cyclodextrin on the quality of spray-dried powders. Molecules, 24(8), 1461. DOI: https://doi.org/10.3390/molecules24081461
Rezvankhah, A., Emam-Djomeh, Z., & Askari, G. (2020). Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review. Drying Technology, 38(1-2), 235-258. DOI: https://doi.org/10.1080/07373937.2019.1653906
Ribeiro, A. M., Shahgol, M., Estevinho, B. N., & Rocha, F. (2020). Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin. Food Hydrocolloids, 108, 106029. DOI: https://doi.org/10.1016/j.foodhyd.2020.106029
Robert, P., Gorena, T., Romero, N., Sepulveda, E., Chavez, J., & Saenz, C. (2010). Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. International Journal of Food Science & Technology, 45(7), 1386-1394. DOI: https://doi.org/10.1111/j.1365-2621.2010.02270.x
Roos, Y. (1995). Characterization of food polymers using state diagrams. Journal of Food Engineering, 24(3), 339-360. DOI: https://doi.org/10.1016/0260-8774(95)90050-L
Salah, N., Miller, N., Paganga, G., Tijburg, L., Bolwell, G., & Rice-Evans, C. (1995). Polyphenolic flavanols as scavengers of aqueous phase radicals and as chain-breaking antioxidants. Archives of biochemistry and biophysics, 322(2), 339-346. DOI: https://doi.org/10.1006/abbi.1995.1473
Schlossareck, C., & Ross, C. F. (2020). Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese. International Journal of Food Science & Technology, 55(7), 2710-2718. DOI: https://doi.org/10.1111/ijfs.14524
Silva, S. C., Fernandes, I. P., Barros, L., Fernandes, Â., Alves, M. J., Calhelha, R. C., & Barreiro, M. F. (2019). Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions. Journal of Functional Foods, 60, 103427. DOI: https://doi.org/10.1016/j.jff.2019.103427
Van den Berg, H. (1999). Application of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity of measurement of mixture. Journal of Agricultural and Food, 511-517. DOI: https://doi.org/10.1016/S0308-8146(99)00089-8
Wallace, T., & Giusti, M. (2008). Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants. Journal of Food Science, 73(4), 241-248. DOI: https://doi.org/10.1111/j.1750-3841.2008.00706.x
Zabaleta, K. (2013). Elaboración de un yogur estandarizado con añadidos de Hibiscus Sabdariffa (Flor de Jamaica). Trabajo de tesis. Cartagena de Indias.
Zhao, C., & Ashaolu, T. J. (2020). Bioactivity and safety of whey peptides, LWT: Food Science and Technology, 134, 109935. DOI: https://doi.org/10.1016/j.lwt.2020.109935
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 SUSANA ELIZABETH ALTAMIRANO ROMO, ERIKA LÓPEZ ZAVALA, DIANA MINERVA GUERRA PEREZ, MARCELO GARRIDO TORRES, JORGE GUTIERREZ-TLAHQUE
This work is licensed under a Creative Commons Attribution 4.0 International License.
Los autores/as que publiquen en esta revista aceptan las siguientes condiciones:
a. Los autores/as conservarán sus derechos de autor y garantizarán a la revista el derecho de primera publicación de su obra, el cual estará simultáneamente sujeto a la Licencia Creative Commons Atribución 4.0 Internacional. que permite a terceros compartir la obra siempre que se indique su autor y su primera publicación esta revista.
b. Los autores/as pueden realizar otros acuerdos contractuales independientes y adicionales para la distribución no exclusiva de la versión del artículo publicado en esta revista (p. ej., incluirlo en un repositorio institucional o publicarlo en un libro) siempre que indiquen claramente que el trabajo se publicó por primera vez en esta revista.
c. Se permite y recomienda a los autores/as a publicar su trabajo en Internet (por ejemplo en páginas institucionales o personales) posterior al proceso de revisión y publicación, ya que puede conducir a intercambios productivos y a una mayor y más rápida difusión del trabajo publicado.
