ResumenCon el objeto de utilizar los ingredientes biofuncionales de la uchuva (Physalis peruviana), se prepararon emulsiones aceite/agua (O/W) usando como fase oleosa, el extracto de uchuva obtenido con aceite de girasol y asistido con ultrasonido. Las emulsiones se obtuvieron espontáneamente utilizando diferentes proporciones de fase oleosa/fase acuosa. Se usó Tween 20 como surfactante, propilenglicol como co-surfactante y goma xantana como viscosante. Las emulsiones se caracterizaron fisicoquímicamente, midiendo pH, conductividad, distribución de tamaño de gota, y potencial Z. También se realizó la medición de contenido de carotenoides y color mediante colorimetría triestímulo. Las emulsiones obtenidas con adición de goma xantana presentaron un tamaño de gota menor a 3.43 µm, incrementando así su estabilidad. Las emulsiones con bajo contenido de fase oleosa se identificaron como las más estables por la medición de potencial Z. Sin embargo, en la fase oleosa se comprobó la actividad antihipercolerestolémica frente a la inhibición de la HMG-CoA reductasa, con valores mayores que el control pravastatina. Esto confirma el potencial de las emulsiones de uchuva como ingrediente biofuncional alimentario. Palabras clave: emulsiones; extracción asistida con ultrasonido; carotenoides; actividad hipocolerestolémica Physicochemical Characterization of O/W Emulsions from Goldenberry (Physalis peruviana) as an Ingredient for Food Industry AbstractWith the aim of using the biofunctional ingredients of goldenberry (Physalis peruviana), oil/water emulsions (O/W) were prepared by using as the oily phase sunflower oil fruit pulp extract (ultrasound assisted). Emulsions were spontaneously obtained, with different amount of oil phase/aqueous phase. Also,Tween 20 was employed as surfactant, propylene glycol as cosurfactant, and xanthan gum as viscosity increasing agent. Physicochemical characterization of the emulsions was carried out by measuring pH, conductivity, droplet size distribution and Z potential. Also, carotenoid content and color (tristimulus colorimetry) were determined. The emulsions obtained with addition of xanthan gum showed a droplet size lower than 3.43 µm, increasing their stability. The emulsions containing lower amount of oily phase, were the most stable based on their Z potential values. However, the oily phase showed a high anti hypercholesterolemic activity under the assay of HMG-CoA reductase inhibition, exhibiting higher values than the control pravastatin. This confirms the potential of Goldenberry emulsions as biofunctional food ingredient.
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