Encapsulación de compuestos bioactivos con alginatos para la industria de alimentos

LÓPEZ CÓRDOBA A.F.; DELADINO L.; NAVARRO A.S.

Cúcuta

Congreso; II Congreso Internacional Agroalimentario (CIAA); 2012

Universidad de Pamplona

Bioactive compounds like vitamins, antioxidants, essential oils, enzymes, benefic microorganisms, etc. can be preserved by different encapsulation techniques. These methods aim to maintain the activity by total or partial isolation from environment until its release in due time and site. Also encapsulation is a source for new ingredients with unique properties, allows masking or preserving flavors, reduces agglomeration problems and volatile liquid, improves additive dosage and cost-effectiveness relationship. Methods involving sodium or potassium alginate as encapsulating matrix precursor are coacervation and ionic gelation. Combining both procedures, in our lab it has been studied the encapsulation of yerba mate (Ilex paraguariensis) extracts in calcium alginate beads with and without chitosan external layer, to preserve its antioxidant properties. Also complex systems were developed with the incorporation of starch granules. This allowed to increase the encapsulation efficiency and modulating the release of active compound in a gastrointestinal simulated system.