Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks

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dc.contributor.authorCarolina Espinosa Álvarez
dc.contributor.authorJaviera López Contreras
dc.contributor.authorDarling Escobar Rodríguez
dc.contributor.authorDiana Jiménez Rondón
dc.contributor.authorWaldo Bugueño Muñoz
dc.contributor.authorPedro Cerezal Mezquita
dc.date.accessioned2026-01-20T19:08:53Z
dc.date.available2026-01-20T19:08:53Z
dc.date.issued2019
dc.description.abstractMicroencapsulation 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%.
dc.description.sponsorshipNo declara
dc.identifier.doi10.15446/ACAG.V68N2.79078
dc.identifier.issn01202812
dc.identifier.urihttps://repositorioabierto.uantof.cl/handle/uantof/620
dc.language.isoen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceActa Agronomica
dc.titleApplication of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks
dc.typeArticle
oaire.citation.volume68
organization.identifier.rorUniversidad de Antofagasta
uantof.identificator.departmentDepartamento de Ciencias de los Alimentos
uantof.identificator.facultyFacultad de Ciencias de la Salud
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