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http://cicy.repositorioinstitucional.mx/jspui/handle/1003/3116| Optimization of Spray-Drying conditions of microencapsulated habanero pepper (Capsicum chinense Jacq.) extracts and physicochemical characterization of the microcapsules | |
| Kevin Alejandro Avilés Betanzos JUAN VALERIO CAUICH RODRIGUEZ MANUEL OCTAVIO RAMIREZ SUCRE Ingrid Mayanin Rodríguez Buenfil | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| https://doi.org/10.3390/pr11041238 | |
| OPTIMIZATION SPRAY DRYING CAPSICUM CHINENSE ANTIOXIDANT CAPACITY POLYPHENOLS | |
| The Habanero pepper (Capsicum chinense Jacq.) is recognized worldwide for its unique organoleptic characteristics, as well as for its capsaicin content; however, other bioactive compounds, such as phenolic compounds with bioactive properties (mainly antioxidant capacity), have been extracted (ultrasound) and identified in this fruit. Moreover, the extracts obtained by ultrasound present a high sensitivity to environmental conditions, making spray drying a viable option to avoid the degradation of bioactive compounds while maintaining their properties after microencapsulation. Response surface methodology (RSM) has been used to optimize spray-drying conditions such as the inlet temperature (IT) and maltodextrin:extract (M:E) ratio. Thus, the objective of this work was to establish the optimal spray-drying conditions (IT and M:E) of a Habanero pepper extract with a final characterization of the spray-dried product. Results showed that the optimal spray-drying conditions included an IT = 148 °C with an M:E = 0.8:1 w/w, where the antioxidant capacity (38.84 ± 0.22% inhibition), total polyphenol content (6.64 ± 0.08 mg Gallic acid equivalent/100 g powder), and several individual polyphenols, such as Protocatechuic acid (26.97 mg/100 g powder), Coumaric acid (2.68 mg/100 g powder), Rutin (18.01 mg/100 g powder), Diosmetin (1.74 mg/100 g powder), and Naringenin (0.98 mg/100 g powder), were evaluated. The microcapsules showed a spherical shape with concavities and moisture less than 5%, and the inclusion of bioactive compounds was confirmed using UPLC and FTIR. The final dried product has the potential to be used as an ingredient for functional food development. | |
| 2023 | |
| Artículo | |
| Processes. 11, 1238, 2023. | |
| Inglés | |
| Avilés-Betanzos, K.A.; Cauich-Rodríguez, J.V.; Ramírez-Sucre, M.O.; Rodríguez-Buenfil, I.M. Optimization of Spray-Drying Conditions of Microencapsulated Habanero Pepper (Capsicum chinense Jacq.) Extracts and Physicochemical Characterization of the Microcapsules. Processes 2023, 11, 1238. https://doi.org/10.3390/pr11041238 | |
| BIOLOGÍA MOLECULAR | |
| Versión publicada | |
| publishedVersion - Versión publicada | |
| Aparece en las colecciones: | Artículos de Investigación Arbitrados |
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