Impacto del uso de aquafaba en la microencapsulación de vitamina D3 mediante gelificación iónica
DOI:
https://doi.org/10.59758/rcci.2025.3.e47Palabras clave:
Microencapsulación , Aquafaba, Gelificación iónica, Garbanzo, Alfa-INIAResumen
Introducción: La vitamina D, esencial para la salud humana, enfrenta problemas de estabilidad y biodisponibilidad cuando se incluye en matrices alimentarias. Este estudio explora la microencapsulación de vitamina D3 mediante gelificación iónica, utilizando emulsiones de alginato de sodio con agua o aquafaba como fase acuosa. Objetivo: Comparar el impacto del uso de agua y aquafaba en la eficiencia de encapsulación, capacidad de carga y rendimiento de las microcápsulas de vitamina D3. Métodos: Se produjeron microcápsulas mediante gelificación iónica, variando el tipo de fase acuosa y la proporción fase acuosa:oleosa (1:1 y 4:1). Se evaluaron características físicas, como tamaño y forma, y parámetros funcionales, como eficiencia de encapsulación (EE), capacidad de carga (LC) y rendimiento (Y). Resultados: La EE fue significativamente mayor con aquafaba (96%-97.7%) comparada con agua (84.7%-91%). Aunque la LC no varió significativamente (12%-14%), el rendimiento con aquafaba fue más consistente (>79%). Las microcápsulas basadas en aquafaba mostraron superficies lisas y uniformes, mientras que las de agua presentaron signos de desintegración en ciertos tratamientos. Conclusión: La aquafaba mejora la EE y el rendimiento, destacando su potencial como alternativa funcional al agua en la encapsulación. Se requieren estudios adicionales para profundizar en las interacciones proteicas y los mecanismos de liberación de vitamina D3 encapsulada.
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Derechos de autor 2025 Marcela Jarpa Parra, Sebastián J. Flores-Mamani, Sergio F. Benavides-Valenzuela (Autor/a)
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