Secado por aspersión: una alternativa para la conservación de los compuestos bioactivos y aromáticos del extracto de ajo (allium sativum l.)
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Date
2011
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Spray-dryer microencapsulation is
one of the most important techniques in the most
recent decade to preserve the active principles of
natural compounds that are used as food additives.
Garlic oleoresin has been one of the most used additives in meat industries, but it requires a conservation
method to preserve the stability of its bioactive and
aromatic compounds, and Spray-dryer microencapsulation is one of the best options for such preservation. Objective. To evaluate the best encapsulants mixture to elongate the conservation of the bioactive
and aromatic compounds of garlic oleoresin incorporated in a sausage product, but they must also
have a better sensory acceptance. Methodology.
The encapsulants used were: Modified starch, acacia gum resin and a commercial mixture of gums in a
3:1 relation (oleoresin as an encapsulant) at 180°C,
600L/h and 30 mL/min. A mixture design was used
to find the best relation of encapsulants and the
response variables were the lowest percentage of
bioactive compounds loss, determined by GC-MS,
and the best response of the descriptors in the sensory analysis. The size of the microcapsules was
made through SEM. Results. The optimal mixture
of encapsulants, according to the response surface
(quadratic), was that between 0% and 10.38% for
the mixture of gums, Tecnazul and the values within
79,62% and 90% for the modified starch, for the 20
and 0 days, respectively, and in absence of acacia
gum resin because it has the best conservation of
diallyl disulfide, di-2-propenyl trisulfide, di-2-propenyl
tetrasulfide and the descriptors (garlic flavor, characteristic aroma, meat flavor, objectionable flavor and
color) in the sausage are similar to the most used reference standard in the market. The microcapsules
had sizes between 10µ y 35µ. Conclusion. A mixture of modified starch and the mixture of gums had
better characteristics in the final product, allowing
widening the use of other encapsulants for the garlic
extract, different from the acacia gum resin, which is
expensive and difficult to get.
Description
Keywords
Ajo (allium sativum l), Extracto de ajo, Disulfuro de dialilo, Microencapsulación, Corporación Universitaria Lasallista, Spray-dryng