Different Encapsulation Methods to Preserve Antioxidants of Yerba Mate Extracts (Ilex Paraguariensis).

MIRIAM MARTINO; LORENA DELADINO; ALEX LÓPEZ CÓRDOBA; ALBA NAVARRO

Shenzhen

Congreso; BIT's Annual World Congress of SQ Foods; 2012

Yerba mate (Ilex paraguariensis) is a plant original from South America and is traditionally consumed as an infusion. Aqueous extracts of yerba mate contain a high amount of polyphenols with antiradical activity and possible benefits like preventing DNA oxidation and in vitro LDL lipoperoxidation, antiatherogenic effect, inhibiting glycation related to diabetes disease and promoting weight loss. Natural antioxidants should be protected from the surrounding medium or the processing conditions during food production. Encapsulation techniques allow to carry bioactive compounds and release them in a controlled way. Relationship between the active ingredient and the protecting matrix would define product performance. Co-crystallization with sucrose notably reduced the hygroscopic characteristics of yerba mate extracts without affecting their high solubility. Also, the natural extracts were encapsulated in calcium alginate beads with and without a chitosan external layer. Chitosan coating protected polyphenols in a simulated gastric in vitro system. The capsules were physicochemically characterized and were incorporated as an additive into a food product. Native starch was used as a capsule filler to both, delay polyphenol release and carry a second active ingredient.