%0 Journal Article
%T Secado por aspersi車n: una alternativa para la conservaci車n de los compuestos bioactivos y arom芍ticos del extracto de ajo (Allium sativum L.)
%A Gil Garz車n
%A Martiza Andrea
%A Alzate Tamayo
%A Luz Mar赤a
%A S芍nchez-Camargo
%A Andrea del Pilar
%A Mill芍n Cardona
%A Le車nidas de Jes迆s
%J Revista Lasallista de Investigaci車n
%D 2011
%I Corporaci車n Universitaria Lasallista
%X introduction. spray-dryer microencapsulation is one of the most important techniques in the most recent decade to preserve the active principles of natural compounds that are used as food additives. garlic oleoresin has been one of the most used additives in meat industries, but it requires a conservation method to preserve the stability of its bioactive and aromatic compounds, and spray-dryer microencapsulation is one of the best options for such preservation. objective. to evaluate the best encapsulants mixture to elongate the conservation of the bioactive and aromatic compounds of garlic oleoresin incorporated in a sausage product, but they must also have a better sensory acceptance. methodology. the encapsulants used were: modified starch, acacia gum resin and a commercial mixture of gums in a 3:1 relation (oleoresin as an encapsulant) at 180∼c, 600l/h and 30 ml/min. a mixture design was used to find the best relation of encapsulants and the response variables were the lowest percentage of bioactive compounds loss, determined by gc-ms, and the best response of the descriptors in the sensory analysis. the size of the microcapsules was made through sem. results. the optimal mixture of encapsulants, according to the response surface (quadratic), was that between 0% and 10.38% for the mixture of gums, tecnazul and the values within 79,62% and 90% for the modified starch, for the 20 and 0 days, respectively, and in absence of acacia gum resin because it has the best conservation of diallyl disulfide, di-2-propenyl trisulfide, di-2-propenyl tetrasulfide and the descriptors (garlic favor, characteristic aroma, meat favor, objectionable favor and color) in the sausage are similar to the most used reference standard in the market. the microcapsules had sizes between 10米 y 35米. conclusion. a mixture of modified starch and the mixture of gums had better characteristics in the final product, allowing widening the use of other encapsulants for the garlic extract, different f
%K allium sativum l
%K garlic extract
%K spraydryer
%K microencapsulation
%K sem
%K gc-ms
%K diallyl disulfide
%K di-2-propenyl trisulfide
%K di-2-propenyl tetrasulfide.
%U http://www.scielo.org.co/scielo.php?script=sci_abstract&pid=S1794-44492011000200005&lng=en&nrm=iso&tlng=en