Ciencia e Ingeniería en Alimentos y Biotecnología

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Evaluación de la actividad antioxidante del contenido de antocianinas microencapsuladas de mora (Rubus glaucus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-08) Bastidas Bastidas, Vanessa Monserrath; López Hernández, Orestes Darío
The research presented was based on the extraction, microencapsulation and quantification of flavonoids (anthocyanins) from blackberries (Rubus glaucus). The antioxidant properties of the plant under study were also evaluated. three microencapsulations were obtained using 3 polymers as encapsulating agent: maltodextrin, that is a mixture in proportions (1: 1) of maltodextrin-gum arabic and concentrated whey protein, where through the analysis of variances of efficiency of 90.81%, 90.64% and 89.73%, were achieved respectively. with a spectroscopic analysis it was demonstrated that the anthocyanins of blackberries were covered by the polymers, obtaining a form of microspheres. To evaluate the antioxidant properties, a live analysis was carried out using S. cerevisiae, where through the growth curves it was verified that each microencapsulated had antioxidant activity and that they were within the curves containing vitamin C as a strong antioxidant.