Efecto de la adición de ácido ferúlico microencapsulado en la formación de una bebida instantánea

Abstract

The present research focuses on the addition of microencapsulated ferulic acid (FA) in the formulation of an instant powder drink. Ferulic acid is a phenolic compound with antioxidant properties that, when microencapsulated, improves its stability and bioavailability. Microencapsulation protects AF from environmental factors such as light and oxygen, increasing its effectiveness and allowing its application in the food industry. Therefore, the main objective of this research is to characterize the effect of the addition of microencapsulated ferulic acid in the formulation of an instant powder drink. Using a methodology focused on said characterization, the antioxidant capacity of the microencapsulated FA was evaluated using the DPPH method, which was responsible for measuring the free radical capture capacity of the microencapsulated product. In addition, several formulations were designed for the instant powder drink with the addition of microencapsulated AF from an AxB experimental design, obtaining a1b2 as the best treatment (Ratio 1:10/10 mg AF) and the safety of the product was confirmed, showing a high acceptability among consumers It was shown that the addition of microencapsulated FA in the powdered drink improved the stability and antioxidant capacity, without negatively affecting its sensory properties. In conclusion, the addition of microencapsulated ferulic acid in the formulation of instant drinks. powder is a strategy of great industrial interest that serves to improve the antioxidant stability and nutritional quality of a food product, without compromising its flavor and acceptability.