The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry.
Descripción del Articulo
The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and...
| Autores: | , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2025 |
| Institución: | Universidad Nacional Agraria La Molina |
| Repositorio: | Revistas - Universidad Nacional Agraria La Molina |
| Lenguaje: | español |
| OAI Identifier: | oai:revistas.lamolina.edu.pe:article/2295 |
| Enlace del recurso: | https://revistas.lamolina.edu.pe/index.php/acu/article/view/2295 |
| Nivel de acceso: | acceso abierto |
| Materia: | Spray drying Antioxidant Capacity Açaí Anthocyanins Microencapsulation Microencapsulación Antocianinas Capacidad antioxidante Secado por aspersión |
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The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry. MICROENCAPSULACIÓN DE ANTOCIANINAS CON CAPACIDAD ANTIOXIDANTE DEL FRUTO DE AÇAÍ (Euterpe oleracea Mart.) |
| title |
The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry. |
| spellingShingle |
The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry. Buendía Buendía, Cristopher Alejandro Spray drying Antioxidant Capacity Açaí Anthocyanins Microencapsulation Açaí Microencapsulación Antocianinas Capacidad antioxidante Secado por aspersión |
| title_short |
The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry. |
| title_full |
The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry. |
| title_fullStr |
The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry. |
| title_full_unstemmed |
The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry. |
| title_sort |
The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry. |
| dc.creator.none.fl_str_mv |
Buendía Buendía, Cristopher Alejandro Moreno Castillo, Ruth Bessy Huanacuni Jesús, Alex Patricio Mere Guerrero, Andrea Paola Vallejos Cáceres, Ariana Fernanda Vargas Delgado, Luis Fernando Nolazco Cama, Diana María |
| author |
Buendía Buendía, Cristopher Alejandro |
| author_facet |
Buendía Buendía, Cristopher Alejandro Moreno Castillo, Ruth Bessy Huanacuni Jesús, Alex Patricio Mere Guerrero, Andrea Paola Vallejos Cáceres, Ariana Fernanda Vargas Delgado, Luis Fernando Nolazco Cama, Diana María |
| author_role |
author |
| author2 |
Moreno Castillo, Ruth Bessy Huanacuni Jesús, Alex Patricio Mere Guerrero, Andrea Paola Vallejos Cáceres, Ariana Fernanda Vargas Delgado, Luis Fernando Nolazco Cama, Diana María |
| author2_role |
author author author author author author |
| dc.subject.none.fl_str_mv |
Spray drying Antioxidant Capacity Açaí Anthocyanins Microencapsulation Açaí Microencapsulación Antocianinas Capacidad antioxidante Secado por aspersión |
| topic |
Spray drying Antioxidant Capacity Açaí Anthocyanins Microencapsulation Açaí Microencapsulación Antocianinas Capacidad antioxidante Secado por aspersión |
| description |
The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry. |
| publishDate |
2025 |
| dc.date.none.fl_str_mv |
2025-09-03 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://revistas.lamolina.edu.pe/index.php/acu/article/view/2295 10.21704/ac.v86i2.2295 |
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https://revistas.lamolina.edu.pe/index.php/acu/article/view/2295 |
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10.21704/ac.v86i2.2295 |
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spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
https://revistas.lamolina.edu.pe/index.php/acu/article/view/2295/3133 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Universidad Nacional Agraria La Molina La Molina |
| publisher.none.fl_str_mv |
Universidad Nacional Agraria La Molina La Molina |
| dc.source.none.fl_str_mv |
Anales Científicos; Vol. 86 Núm. 2 (2025): Julio a Diciembre; 1-13 Anales Científicos; Vol. 86 No. 2 (2025): Julio a Diciembre; 1-13 2519-7398 0255-0407 reponame:Revistas - Universidad Nacional Agraria La Molina instname:Universidad Nacional Agraria La Molina instacron:UNALM |
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Universidad Nacional Agraria La Molina |
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UNALM |
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Revistas - Universidad Nacional Agraria La Molina |
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1845795026914770944 |
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The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry.MICROENCAPSULACIÓN DE ANTOCIANINAS CON CAPACIDAD ANTIOXIDANTE DEL FRUTO DE AÇAÍ (Euterpe oleracea Mart.)Buendía Buendía, Cristopher Alejandro Moreno Castillo, Ruth BessyHuanacuni Jesús, Alex Patricio Mere Guerrero, Andrea PaolaVallejos Cáceres, Ariana Fernanda Vargas Delgado, Luis Fernando Nolazco Cama, Diana María Spray dryingAntioxidant Capacity Açaí AnthocyaninsMicroencapsulationAçaíMicroencapsulaciónAntocianinas Capacidad antioxidanteSecado por aspersiónThe açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the thermal and structural stability of the microencapsulated product. This work highlights the importance of optimizing the extraction and subsequent microencapsulation conditions in order to preserve the bioactive compounds of açaí and its potential as a functional ingredient for the food industry.El fruto de açaí (Euterpe oleracea) destaca por su elevado contenido de compuestos bioactivos, especialmente antocianinas, aunque su baja estabilidad frente a pH, temperatura y luz representa un desafío en su procesamiento y conservación. Este estudio evaluó la capacidad antioxidante de antocianinas extraídas y microencapsuladas mediante secado por aspersión, utilizando una combinación de maltodextrina y goma arábiga como agentes encapsulantes. Se analizaron durante la extracción, cuatro tratamientos combinando dos pH (2 y 4) y dos temperaturas (45 °C y 65 °C). El tratamiento T1 (pH 2, 45 °C) mostró el mayor porcentaje de inhibición del radical DPPH (39.86%), mientras que T4 (pH 4, 65 °C) presentó el menor (9.19%). Los resultados reflejan que condiciones menos agresivas favorecen la preservación de la actividad antioxidante. Además, se observó que las propiedades de los encapsulantes impactan significativamente en la estabilidad térmica y estructural del microencapsulado. Este trabajo resalta la importancia de optimizar las condiciones de extracción y posterior microencapsulación con la finalidad de preservar los compuestos bioactivos del açaí y su potencial como ingrediente funcional para la industria alimentaria.Universidad Nacional Agraria La Molina La Molina2025-09-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.lamolina.edu.pe/index.php/acu/article/view/229510.21704/ac.v86i2.2295Anales Científicos; Vol. 86 Núm. 2 (2025): Julio a Diciembre; 1-13Anales Científicos; Vol. 86 No. 2 (2025): Julio a Diciembre; 1-132519-73980255-0407reponame:Revistas - Universidad Nacional Agraria La Molinainstname:Universidad Nacional Agraria La Molinainstacron:UNALMspahttps://revistas.lamolina.edu.pe/index.php/acu/article/view/2295/3133Derechos de autor 2025 Cristopher Alejandro Buendía Buendía, Ruth Bessy Moreno Castillo, Alex Patricio Huanacuni Jesús, Andrea Paola Mere Guerrero, Ariana Fernanda Vallejos Cáceres, Luis Fernando Vargas Delgado, Diana María Nolazco Camahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:revistas.lamolina.edu.pe:article/22952025-09-09T16:59:07Z |
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13.377112 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
