Influencia de diferentes agentes encapsulantes en la retención de vitamina C en el zumo de arándano (Vaccinium corymbosum) atomizado

Abstract

In recent years, the consumption of functional foods has grown significantly. Blueberry (Vaccinium corymbosum) is an important source of vitamin C, anthocyanins and phenolic compounds that give it a high antioxidant value. The objective of the present work was to evaluate the influence of different encapsulating agents in the retention of vitamin C in atomized blueberry juice. Mature blueberry fruits were used to obtain the juice that contained 6.3 mg of vitamin C/100g, 13.1 °Bx, and 0.9% of total acidity. Subsequently they were atomized at 165 °C, hot air speed 60 m/s and feed rate 0,127 mL/s. Encapsulating agents were used as Arabica Gum (GA) and Carrageenan (C): 100% C; 100% GA; 50% C + 50% GA; 25% C + 75% GA; 75% C + 25% GA, obtained using an experimental design of mixtures implemented Design Expert 7. The percentage of encapsulant in all formulations was set at 13.1% (soluble solids content of the juice). The formulation of 25% C and 75% GA allowed obtaining the maximum retention of vitamin C (5.38 mg /100 g), which represents an 85.9% retention. The type of encapsulant influences the retention of vitamin C during the spraying of the cranberry juice.

Keywords

• vitamin c
• blueberry
• atomized
• encapsulating agents.