Obtención y Evaluación de la Estabilidad de Antocianinas de Berenjena (Solanum melongena L.) en Bebidas

Abstract

ResumenSe obtuvo extractos de antocianinas de berenjena (Solanum melongena L.) con maltodextrina mediante secado por aspersión, evaluándose la estabilidad del pigmento en polvo en bebidas isotónicas y bebidas a base de aloe vera. Las condiciones de secado por aspersión fueron temperatura de entrada de aire de 180 °C y concentración de sólidos en la alimentación del 30 % (en masa). En las bebidas con pigmento se analizaron los cambios en color y contenido de antocianinas durante el almacenamiento del producto a 4 °C y 25 °C. La temperatura de almacenamiento influyó en la estabilidad de antocianinas y también en los parámetros de color, siendo la temperatura de 25 °C la que produce mayor velocidad de degradación en ambas bebidas. La bebida isotónica y la bebida a base de aloe vera con maltodextrina y almacenada a 4 °C presentaron mayor retención de antocianinas (54 y 77.5 % respectivamente). Palabras clave: berenjena, antocianinas, encapsulación, estabilidad, bebida Obtaining and Evaluation of Stability of Eggplant Anthocyanins (Solanum melongena L.) in Beverages AbstractAnthocyanins extracts of eggplant (Solanum melongena L.) with maltodextrin by spray drying were obtained, evaluating the stability of the pigment powder in isotonic drinks and aloe vera based drinks. The spray drying conditions were inlet air temperature of 180 ° C and concentration of solids in the feed of 30% (by mass). In the pigmented beverages changes in color and anthocyanin content of the product during storage at 4 ° C and 25 ° C were analyzed. Storage temperature had influence on anthocyanin stability and also on the color parameters. The highest degradation kinetics in both beverages occurred at 25 °C. Isotonic drinks and aloe vera extracts with the addition of maltodextrin and stored at 4 ° C exhibited higher retention of anthocyanin (54 and 77.5% respectively).

Isotonic Beverage Pigmented with Water-Dispersible Emulsion from Astaxanthin Oleoresin

“…The behavior presented by astaxanthin as a part of the isotonic beverage was consistent with the results of other studies on isotonic beverages; those are pigmented with anthocyanins and β-carotene, where a slight decrease in the concentration of pigments was observed after storage in dark conditions and under low temperatures [22,41,42]. It was stablished that, during the first week, the astaxanthin concentration decreased to 27.4%, this loss being attributed to the possible instability of the pigment within the matrix of the beverage.…”

“…The tendency presented by IB in both conditions, light stress and dark, is shown in Figure 5A,B. The values of L * for IB exposed to light stress were similar to those observed in IB pigmented with anthocyanins obtained from the eggplant when stored at 4 • C and 25 • C and protected from light; it was also shown that the intensity of lightness (L * ) increased with storage time (Arrazola et al, 2014). On the other hand, in emulsions containing β-carotene, it has been observed that the values of the coordinates L * , a * and b * decrease over time [33].…”

Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules

“…The same behavior was observed in the present study (Table 3). Arrazola et al (2014) found that the microencapsulation of anthocyanins eggplant (Solanum melongena L.) by spray drying with maltodextrin, which was effective for holding the bioactive compound in isotonic drinks and drinks with aloe vera stored at 4 °C for 40 days.…”

Estabilidad de Antocianinas, Fenoles totales y Capacidad Antioxidante de Bebidas de Maíz Morado (Zea mays L.) y Uña de Gato (Uncaria tomentosa sp)

“…El tiempo de vida media fue más corto para las antocianinas en jugos de bayas a temperatura ambiente que en refrigeración (Hellstrom et al, 2013). Arrazola et al, 2014 determinaron, que la estabilidad de las antocianinas extraídas de berenjena previamente deshidratadas y aplicadas en la elaboración de bebidas fue mayor a 4 °C que a 25 °C durante 40 días de almacenamiento. De igual forma Hurtado y Pérez, 2014, en el estudio de estabilidad de extractos obtenidos a partir de la cascara de capulí, las cinéticas de degradación para las antocianinas en un tiempo de 90 días de evaluación fueron de primer orden.…”