Tecnología de Alimentos

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/28090

Browse

Filters

20182

Settings

Start date: 2018Subject: search.filters.subject.MICROENCAPSULACIÓN

Search Results

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Extracción y microencapsulación de aceite de linaza (linum usitatissimum) para la adición en una matriz alimenticia
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Solís Acosta, María Elena; López Hernández, Orestes Darío
    In the present investigation, of the flax seeds was extracted oil, 32 percent and cake 64 percent, by means of spray drying the flaxseed oil was microencapsulated in a matrix of gum arabic and maltodextrin at a temperature of 150 Celsius degrees. and a 30 percent load of linseed oil, reaching an average microencapsulation efficiency of 59.19 percent. By means of physical and chemical analysis, the humidity was evaluated, it was below the 10 percent established as the maximum limit for powdered products. By means of gas chromatography was analyzed that the content of linoleic and alpha-linolenic acids, it does not modify after the microencapsulation process, these results were confirmed by infrared spectroscopy where it demonstrated that linseed oil is found inside the microcapsules. The percentage of ground flaxseed instant Mycucayo cereal was replaced by flaxseed oil microcapsules of the best treatment and the cake; it samples were subjected to oxidative stability analysis, the result was an increase in the useful life of the product under study.
  • No Thumbnail Available
    Item
    Aplicación de la técnica de microencapsulación de betalaínas extraídas a partir de la remolacha (Beta vulgaris)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Cazorla García, Jessica Gabriela; Cerda Mejía, Liliana Alexandra
    The present research work establishes the application of the microencapsulation technique of betalains extracted from beetroot. The parts of the beetroot studied are the leaves, the husk and the pulp, obtaining by spectrophotometry that the part of the beetroot with the highest content of betalains are the leaves. The determination of antioxidant activity of the encapsulated samples indicates that the best microcapsulating agent of betalains is maltodextrin with gelatin. The betalains are degraded between 50 to 80 Celsius degrees, forming dehydrogenated products of yellow coloration; maintaining an endothermic behavior between 28.6 Celsius degrees to 128.7 Celsius degrees.