Encapsulación de Aditivos para la Industria de Alimentos

Abstract

La encapsulación es una técnica que se emplea para proteger los aditivos utilizados en la industria de alimentos, la conservación, fortificación y liberación controlada en el tiempo de nutrientes, disminución de la higroscopicidad, transformación de sabores líquidos a polvos, estabilidad durante el almacenamiento, mejoramiento de cualidades organolépticas y funcionales de productos alimenticios, etc. Los principales aditivos encapsulados en la industria de alimentos son: ácidos, colorantes, pigmentos, enzimas, microorganismos, sabores, especies, Esta técnica tiene diferentes propósitos en un producto alimenticio, entre los que se destacan:

Microencapsulation of betalains obtained from garambullo fruit (Myrtillocactus geometrizans) by spray drying

“…This same trend was also observed for betacyanins (Figure 9) and betaxanthins (Figure 10) Albarran-Corona (2023) mentions that the release of the active compound in the microcapsule is influenced by the concentration gradient and the attractive forces between chains, such as hydrogen bridges, Van der Waals forces, degree of crosslinking and crystallinity. In addition, the release is controlled by the solubility and permeability of the core material in the protective material, while Aldana et al (2004) mentions that the stability of the capsule depends on the transition temperature of the capsule. The stability of the capsule depends on its transition temperature being higher than the storage temperature.…”

“…Garambullo, whose scientific name is Myrtillocactus geometrizans, is a cactus (Nava-Martinez, 2023). It is widely distributed in central Mexico and, according to studies, it has been shown that garambullo can be considered a functional food because of its content of bioactive compounds, which are hypoglycemic and hypocholesterolemic (Aldana et al, 2004). Among these phytochemical compounds are betalains, which have important properties such as pigmentation (Otálara et al, 2015).…”

Antimicrobial Activity of Encapsulated Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Applied on Bagels

“…However, the application of essential oils involves several problems, since, if these are applied directly to the surface of a product, the functional components can diffuse rapidly inward, subtracting protection from the surface. In addition, essential oils have a very intense flavor; consequently, a suitable technique must be selected for the implementation of the essential oils in food systems (Sandoval et al, 2004;Lakkis, 2007).…”

“…An alternative is the addition of MOEO encapsulated by emulsification; this technique allows the delay of the chemical degradation of essential oils after being exposed to environmental factors such as light, oxygen, heat, among others. It not only protects the compound of interest, this technique could be used to mask the taste, increase the shelf life of the product, or to promote the controlled release of encapsulated components (Sandoval et al, 2004;Lakkis, 2007;Bakry et al, 2016).…”