Encapsulation of bioactive compounds with alginates for the food industry

LÓPEZ CÓRDOBA A.F.; DELADINO L.; NAVARRO A.S.; MARTINO M.N.

@LIMENTECH CIENCIA Y TECNOLOGIA ALIMENTARIA

UNIVERSIDAD DE PAMPLONA

Lugar: Pamplona; Año: 2012 vol. 10 p. 18 - 27

1692-7125

The bioactive compounds such as vitamins, antioxidants, essential oils, enzymes, beneficial microorganisms, etc., can be preserved by various encapsulation techniques. These are intended to maintain their activity for total or partial environment isolation until their release in suitable time and place. Encapsulation is also the source of new ingredients with unique properties; it allows masking or preserving flavors and aromas, and reducing agglomeration problems and liquids volatility, enhancing the additive dosage and therefore the cost-effectiveness relationship. The methods involving the Na or K alginate as precursor of the encapsulating matrix are: the coacervation and ionic gelation. Combining both mechanisms in our laboratory it has been studied the encapsulation of extracts of yerba mate (Ilex paraguariensis) in Ca alginate matrices with and without chitosan coating to preserve its antioxidant properties. Complex systems were developed with the aggregate loading (starch granules). This allowed increasing the content efficiency of the active compound and modulating its release in a simulated gastro-intestinal system.