Optimización de las condiciones de atomización de antioxidantes obtenidos de los subproductos de guayaba (Psidium guayaba)

Abstract:

Guava contains antioxidants and polyphenols. In this research, the antioxidant capacity of the by-product of guava and its performance were evaluated, after being subjected to atomization. The variables used were input temperature (Te) (120–160 °C), flow pump (Fb) (10-4%), air flow (Fa) (20-40 mm height), and total solids concentration (cs) (2-10%) with encapsulates (gum arabic). The results obtained are 81% recovery, and in the quantification by ABTS were 158 μMol eq. of trolox/g atomized to 120 °C (Te) with 20 mm in height (Fa), 40% (Fb) and 10% (cs). FRAP was 297 μMol eq. of trolox/g atomized at an input temperature of 160 °C, 40 % (Fb), 40 mm in height (Fa) and 2% (cs). In DPPH was 143 µMol eq. trolox/g atomized with 10% (cs) at an input temperature of 120 °C, 40% (FB) and 20 mmm in height (Fa). Finally, in total phenols were 2667 mg GAE/100 g of atomized at 160 °C (Te), with 40% (Fb), 20 mm in height (Fa) and 2% (Cs), resulting in stable powders that have antioxidants.

Año de publicación:

2017

Keywords:

• Gayaba – Procesamiento - Investigación
• Guayaba – Subproductos – Antioxidantes
• Ingeniero en Alimentos – Tesis y disertaciones académicas

Fuente:

rraae