Optimización de Microcápsulas de Antocianinas y Maltodextrina por Liofilizado

Abstract

The aim of this research was optimized conditions of storage and encapsulation anthocyanin pigments in microcapsules maltodextrin (MD) by lyophilization. The strawberries were conditioned, grinded, blanched and spin-dried. Three samples with different MD concentrations (30, 35 y 40 %) were prepared with the juice previously obtained. The samples were lyophilized and finally stabilized at different relative humidity mediums at 22 ºC in order to obtain water adsorption isotherms. On the other hand, the presence of anthocyanins in each of the conditions was characterized. Three characteristic areas of isothems were identified, showing an inflexion point in a 0,56 water activity value, but there were no differences within the three MD concentrations. Pigments concentration decreases when the aw increases, showing differences within the three samples, principally in aw under 0,56. This shows that the pigment decreases when the MD concentration increases. In conclusion, optimum results are obtained using the less MD concentration in aw 0,56 environment or lower.