Antioxidant capacity and polyphenol content of the encapsulated pulpe of Opuntia ficus yellow variety Julio
| dc.contributor.author | Torre-Montalvo, Julio | |
| dc.contributor.author | Arteaga-Llacza, Pedro | |
| dc.contributor.author | Miranda-Jara, Angélica | |
| dc.contributor.author | Quispe-Barrantes, Patricia | |
| dc.contributor.author | Miranda-Chávez, Helí | |
| dc.contributor.author | Quispe-Solano, Miguel Angel | |
| dc.contributor.author | Chuquilín-Goicochea, Roberto | |
| dc.date.accessioned | 2021-12-17T03:07:59Z | |
| dc.date.accessioned | 2022-02-22T12:19:36Z | |
| dc.date.available | 2021-12-17T03:07:59Z | |
| dc.date.available | 2022-02-22T12:19:36Z | |
| dc.date.issued | 2021-12 | |
| dc.description.abstract | The yellow prickly pear (Opuntia ficus-indica) is a seasonal fruit of the Huancavelica region, which is used very little, despite being a source of phenolic compounds and natural antioxidants, which is why encapsulated yellow prickly pear pulp was developed using maltodextrin, in such a way that its functional properties are preserved. A 2k factorial design was used whose independent variables were the encapsulating agent ratio (10% and 20%) and the inlet air temperature (120 ° C and 140 ° C), and the dependent variables were: the polyphenol content totals (Folin - Ciocalteau method), antioxidant activity (2,2-diphenyl-1-picrylhydracil free radical method), moisture (gravimetric method), yield and colorimetry parameters (a, b, L) to measure encapsulation efficiency. The maximum total polyphenol content and antioxidant activity reached were 231.16 ± 0.406 mg gallic acid equivalent / 100 g and 53.86 ± 2.85% inhibition, respectively: for an encapsulating agent ratio of 10% and inlet air temperature 120 ° C. With these values of the independent variables, moisture, and yield values of 6.49 ± 0.06% and 7.45 ± 0.15%, respectively, were obtained. The stability of the color of the encapsulation, as well as its functional properties are achieved at a ratio of 10% and inlet temperature of drying air at 120 ° C | en_US |
| dc.description.country | Peru | en |
| dc.description.institution | Universidad Nacional de Huancavelica | en |
| dc.description.track | University-Industry technology transfer and knowledge exchange | en |
| dc.identifier.isbn | 978-958-52071-9-6 | |
| dc.identifier.issn | 2414-6390 | |
| dc.identifier.other | http://laccei.org/LEIRD2021-VirtualEdition/meta/FP36.html | |
| dc.identifier.uri | http://dx.doi.org/10.18687/LEIRD2021.1.1.36 | |
| dc.identifier.uri | https://axces.info/handle/10.18687/20210102_36 | |
| dc.journal.referato | peerReview | |
| dc.language.iso | English | en_US |
| dc.publisher | LACCEI Inc. | en_US |
| dc.rights | LACCEI License | |
| dc.rights.uri | https://laccei.org/blog/copyright-laccei-papers/ | |
| dc.subject | functional foods | en_US |
| dc.subject | phenolic | en_US |
| dc.subject | encapsulation | en_US |
| dc.subject | Opuntia ficus-indica | en_US |
| dc.subject | maltodextrin | en_US |
| dc.title | Antioxidant capacity and polyphenol content of the encapsulated pulpe of Opuntia ficus yellow variety Julio | |
| dc.type | Article | en_US |