INVESTIGADORES
NAVARRO Alba Sofia Del Rosario
artículos
Título:
Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions
Autor/es:
DELADINO L.; NAVARRO A.S.; MARTINO M.N.
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2013 vol. 53 p. 163 - 169
ISSN:
0023-6438
Resumen:
The high antioxidant properties of yerba mate (Ilex paraguariensis) extract make it suitable as a natural
food additive. Encapsulation of herbal extracts is often necessary to enhance handling and product
stability. Release strategies depend on the encapsulation system and the intended use. Calcium alginate
capsules, with and without a chitosan layer, containing the yerba mate extract were analyzed, in wet and
dried state. Polyphenol release was quantified in gastric (HCl solution, pH ¼ 2) and intestinal (phosphate
buffer pH ¼ 7.4) simulated fluids. Most of the encapsulated polyphenols were released in the acidic
medium. However, wet capsules with chitosan maintained a higher amount of the active compound
before reaching the intestinal medium. Several models were tested to fit kinetic release data; wet and dry
capsules showed different release mechanisms in the acidic solution. The dry capsules hydrated, while
the wet ones eroded before releasing their content mainly by diffusion. Carrier systems with yerba mate
extract were added to instant vegetable soups. Capsules addition increased polyphenols content without
modifying the flowability of the soups. The sensory evaluation carried out by a non-trained panel showed
no significant differences between enriched and commercial soups.