Ciencia de los Alimentos

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    Extracción y microencapsulación de licopeno extraído a partir de residuos de tomate de árbol (Solanum betaceum) y su formulación en cápsulas duras
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2022-05) Pazmiño Miranda, Nelly del Pilar; López Hernández, Orestes Darío
    Microencapsulated lycopene was obtained industrially, which was extracted from tree tomato residues, the extraction was carried out in 96 percent ethanol, at 55 degrees Celsius for 60 minutes. Subsequently the spray drying method was used to prepare the microencapsulation by mixing gum arabic and maltodextrin. As a result, were obtaining, a concentration of lycopene for each kilogram of plant material of 43.78 mg for batch 1; 45.20 mg for batch 2 and 43.22 mg for batch 3. Regarding the microencapsulation efficiency, respectively for each lot, 93.61, 90.44 and 96.78 percent, were reached. In addition, of microencapsulated lycopene, a formulation design was carried out in hard gelatin capsules format zero, finding better results with 8 mg of aerosil, 20 mg of sodium starch glycolate, 22 mg of microcrystalline cellulose and 350 mg of microencapsulated for an average weight, per capsule, of 412.92 mg and a disintegration time of 9.09 minutes.