Evaluación de diferentes polímeros en la microencapsulación de antocianinas extraídas a partir de papa morada variedad Yana Shungo

Abstract

The main objective of the research project was the evaluation of different polymers in the microencapsulation of anthocyanins extracted from purple potato variety Yana Shungo, these polymers were Maltodextrin, a combination in equal proportions of Maltodextrin and Gum Arabic and concentrated Whey Protein. Three microencapsules were obtained, which were used in spectroscopic analysis, visible UV spectrophotometry and antioxidant activity determination. Through infrared spectroscopy analysis it was shown that anthocyanins extracted from purple potato were coated by polymers used as encapsulating agents. UV-visible spectrophotometry analysis was performed in order to determine the microencapsulation efficiency of the different polymers, obtaining 92.62percent for Maltodextrin, 90.01percent for the polymer mixture and 89.94 percent for the concentrated whey protein. Finally, to determine the antioxidant capacity of the microcapsules obtained, a live analysis was carried out using Saccharomyces cerevisiae and hydrogen peroxide as oxidative stress promoter at different concentration levels and through growth curves it was demonstrated that thanks to the antioxidant activity of the encapsulated anthocyanins the living organism under study could adapt and develop.