Extracción y microencapsulación de carotenoides de chonta (Bactris gasipaes)

Abstract

Chonta is a traditional fruit that is consumed in the Amazon region of Latin America and has compounds that give it antioxidant capacity, the carotenoids it contains give it a high value in the human diet, therefore this work focused on extracting these compounds and place them in a suitable presentation for use in industry, such as microencapsulation. The extraction was carried out with an experimental design of two levels and three factors, with the factors of maturity, time, and proportion of plant material: ethanol (96 percent), obtaining that the optimal conditions were 100 percent maturity, with 60 minutes and a 1:70 proportion at temperature of 70 Celsius degrees, this extract was microencapsulated with a mixture of maltodextrin and arabig gum by spray drying. The microencapsulation efficiency was evaluated obtaining 98.90 percent, thermograms and infrared spectra were also obtained where the microencapsulation efficiency was corroborated. While the antioxidant activity was evaluated in vitro using the DPPH method, obtaining 69.19 micromol per liter in the extract and 59.30 micromol per liter in microencapsulated of trolox equivalent, and in the in vivo test, oxidative stress was applied by peroxide of hydrogen to Saccharomyces cerevisiae and was protected with microencapsulation, showing its antioxidant power against vitamin C standards.