Extracción por fluidos supercríticos y microencapsulación por spray dryer del aceite esencial de cardamomo (Elettaria cardamomum L.), como alternativa de desarrollo para la industria de alimentos.
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Date
2016
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Corporación Universitaria Lasallista
Abstract
Cardamom is a promising crop in Colombia because of its agronomic conditions, especially in the southwest region of Antioquia. The importance of a technological development to improve the production of this crop lies in the import volumes from its main derivative: essential oil, its functional properties are attributed to the health improvement and a tendency to use it in the gastronomic area, that is becoming important in the incursion of intense flavors such as those aromatic compounds produced by cardamom.
Given the current market requirements to achieve natural raw materials using clean technology, supercritical fluid extraction has become an alternative to eliminate the use of toxic solvents and obtain arrays with very specific characteristics of commercial interest. Likewise microencapsulation by spray drying complements the added value that can be given to it, specifically to the cardamom oil, prolonging the stability of its aromatic compounds and solubility.
Due to the above, the objective of this research was to find the best conditions to obtaining cardamom essential oil, extracted by Supercritical Fluid in a semi-industrial scale, with an equal or higher performance as conventional methods, but with sensory and technical quality, competitive to international markets, as well as production of microcapsules of oil that allow increasing the solubility, without affecting the sensory characteristics such as aroma and flavor.
Cardamom seeds were obtained in the municipality of Tarso–Antioquia and were conditioned to be introduced at the SCF laboratory scale to 200 and 400 bar and 50 to 60 ° C with three core repetitions to 300 bar and 55 ° C, according to the central composite design and optimization of results by response surface according to efficiency (%) and content of 1,8-cineole and ethyl -terphenyl.
The final conditions (50 ° C, 400 bar) were scaled to a semi-industrial extractor to obtain the essential oil, with a performance of 8.54 ± 1.09 % and a concentration of 1,8-cineole (28.37 ± 1.80% w / w ) and ethyl -Terpenyl (32.93 ± 1.24 % w/w), determined by GC-FID.
Complementary characterization of the extracted oil headed to sensorial profile and physicochemical tests, with a balanced attributes score (herbal 3.0, mint 2.6, floral 2.4 and citric 2.3) and color index between (+2 to +20).
The essential oil was microencapsulated by spray drying with a mixture of arabic gum, modified starch and maltodextrin. Microcapsules were obtained with a particle size between 12.2 and 25.78 µm and a distribution of itself in aqueous solution 13, 18 µm, allowing and increased essential oil solubility in a polar array at room temperature enabling its expanded use as a feed additive.
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Keywords
Corporación Universitaria Lasallista, Maestría en Innovación Alimentaria y Nutrición, Fluido supercrítico, Extracción (química), Residuos agrícolas