Corrales García, J. Joel, dir.
García Mateos, Ma. del Rosario, asesor
Hernández Montes, Arturo, asesor
text
drama
monographic
d
Disponible en PDF
Morinda citrifolia
Emulsiones
Morinda citrifolia
Emulsions
Morinda citrifolia
Jugos
Morinda citrifolia
Juices
Morinda citrifolia
Microencapsulación
Morinda citrifolia
Microencapsulation
185871
220117
IA_sensibles a altas temperaturas, por lo que el objetivo de este estudio fue formar microcápsulas prescindiendo de la aplicación de calor. Se formaron microcápsulas usando aislado de proteína de soya y goma arábiga (APSGA) a concentraciones de 6, 7.5 y 9 %. Se determinó el contenido de fenoles y flavonoides, ácido ascórbico, actividad antioxidante y pruebas de análisis sensorial. Los resultados mostraron que el proceso de microencapsulación conservó los fenoles y flavonoides, el ácido ascórbico y actividad antioxidante disminuyeron como efecto del proceso (p < 0.05). Las pruebas sensoriales mostraron que concentraciones mayores de APS-GA lograron encubrir mejor lascaracterísticas sensoriales del noni. Noni is a shrub, which produces fruits with an unpleasant odour when ripening. The fruit has huge popularity because of its nutraceutical properties. However, their consumption decreases as a result of its bad odour. The microencapsulation by multiple emulsions is used to diminish unpleasant odours. The phytochemicals in noni juice are sensible to high temperatures, as a consequence, the objective of this study was to formulate microcapsules without the use of heat. The microcapsules were made from soybean protein isolate and Arabic gum (SPIGA) at three different concentrations 6.0, 7.5 and 9.0 %. Phenolic and flavonoid content, ascorbic acid, antioxidant activity. Sensory analysis tests were carried out. The results showed that the process of microencapsulation did not affect the phenolic and flavonoid content. Also the ascorbic acid and the antioxidant activity decreased due to the formulation method (p < 0.05). The sensory evaluation showed that the highest concentration of SPI-GA disguise noni sensorial characteristics.