Departamento de Ciencias de los Alimentos y Nutrición

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http://repositorioabierto.uantof.cl/handle/uantof/229

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Examinando Departamento de Ciencias de los Alimentos y Nutrición por Autor "Espinosa Álvarez, Carolina"

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  • Miniatura
    Ítem
    Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks
    (Universidad Nacional de Colombia, 2019) Espinosa Álvarez, Carolina; López Contreras, Javiera; Escobar Rodríguez, Darling; Jiménez Rondón, Diana; Bugueño Muñoz, Waldo; Cerezal Mezquita, Pedro
    Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life. In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained in a fermented milk beverage. Scalded was used for enzymatic inactivation in purple cabbage (Brassica oleracea L. ssp. Capitata f. Rubra) leaves, the extraction of bioactive compounds was carried out using green technologies (microwaves), concentrating the anthocyanin solution and mixing with wall materials such as maltodextrin, inulin and gum arabic for microencapsulation and addition to fermented milk beverage. The color stability was determined for 8 days; the ΔE of the beverage was slightly perceptible by the human eye. The concentration of anthocyanins was 199 mg/L with a solution of water and 2% acidified ethyl alcohol at 880 W of power for 90 s; the best drying performance was 58.9%.
  • Miniatura
    Ítem
    Some physical characteristics of the O/W macroemulsion of oleoresin of astaxanthin obtained from biomass of Haematococcus pluvialis
    (Universidad Nacional de Colombia, 2019) Espinosa Álvarez, Carolina; Jaime Matus, Carolina ; Cerezal Mezquita, Pedro
    Macroemulsions facilitate the solubilization, stability, bioaccessibility, and bioactivity of compounds with low solubility, as is the case of the emulsion developed from astaxanthin oleoresin (10%). In this study, some characteristics of the physical behavior of the macroemulsion with astaxanthin oleoresin that are in close relationship with stability were determined. One of them was the viscosity at 5, 10, 20 and 30°C. Another, corresponded to observing the size variation of the micelles, observed under the microscope for 8 days and finally, the color was determined in CIEL*a*b* system for 34 days. The results showed that the macroemulsion behaved like a shear thinning fluid up to 20°C, becoming a shear thickening fluid at 30° C. In addition, the macroemulsion presented stability in the color as time elapsed; observing some slight variations that may be due to flocculation and coalescence. Both affect the viscosity at low temperatures.