Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Microencapsulación del ácido Ascórbico mediante secado por aspersión con almidón y Maltodextrina(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2017-04) Tapia Poveda, María José; López Hernández, Orestes DaríoThe objective of this work was the microencapsulation of ascorbic acid by spray drying to provide protection against certain chemical and physical factors, thus avoiding its easy degradation. For this purpose a preliminary analysis was carried out to determine the most efficient polymer mixture; Preparing mixtures of the maltodextrin / soluble starch polymers and maltodextrin / rice starch using a ratio of 1: 1, with a 20% loading of the active ingredient. Choosing this last mixture as the most optimal for the microencapsulation process, because a high yield was obtained with a value of 83.41 ± 0.56%. Subsequently, a blend design was applied obtaining as a better ascorbic acid loading of 40%, while the most optimal ratio of soluble starch and maltodextrin was found to be 1: 2. The highest values were obtained in both yield and efficiency, 83.41 ± 0.56% and 93.51 ± 0.80%, respectively. The product was qualitatively analyzed by Differential Scanning Calorimetry (DSC) and X-ray Diffractometry (XRD), with a decrease in the melting peaks and the diffraction maxima. In addition, it was morphologically characterized by the Scanning Electron Microscopy (SEM) technique, observing spherical and irregular microparticles, results obtained at weeks 0 weeks of microencapsulation, whereas at 28 weeks of storage the microspheres were mostly shrunk and agglomerated, But without losing its sphericity. Finally, an average particle size of 8.12 ± 3.92 μm was obtained.