Evaluación del proceso de encapsulación mediante secado por aspersión para la conservación de betacarotenos contenidos en la Daucus carotavar. chantenay (zanahoria) de rechazo de poscosecha de Agrocomercial Don Luis.

Abstract

The objective of this study was to evaluate the effect of temperature and encapsulating material on the yield and efficiency of microencapsulation of beta-carotene extracted from carrot juice (Daucus carota var. chantenay) rejected by spray drying, and to evaluate its physical, chemical and chemical characteristics. nutritional. For this, nine treatments with 3 repetitions were applied, with three temperature levels (150, 170 and 190 °C) and three levels of proportion of the encapsulating material maltodextrin:gum arabic (35:65, 50:50 and 65:35). The amount of beta-carotene was determined by High Efficiency Liquid Chromatography (HPLC) and a categorical multifactorial statistical analysis was used, obtaining as a result that treatment 2 (150°C/50:50) presented a higher powder yield (24.29%) and treatments 2 and 3 (150°C/50:50 and 150°C/65:35) presented the best encapsulation efficiencies (4.70% and 4.79%, respectively). 2(150°C/50:50) was established as the best treatment. It was concluded that each of the variables and their interactions have a statistically significant effect on the performance, as well as that the temperature had a statistically significant effect on the efficiency of beta carotene, but not the proportion of encapsulant. The results of the physical, chemical and microbiological analyzes of the juice met the minimum specifications to be used as raw material, as well as the carrot powder, which comply with current regulations for nutritional supplements. It is recommended in the study of the encapsulation efficiency, to make formulations with proportions of encapsulating material different from those proposed to corroborate the non-existence of a significant effect.