Resumo

MENDOZA SILLERICO1,2, Evelyn V.; CURI BORDA², Cecilia K.; ROJAS MERCADO¹, Virginia J.  e  ALVARADO KIRIGIN2,*, Juan A.. Encapsulation, characterization and thermal stability of anthocyanins from Zea Mays L. (Purple Corn). Rev. Bol. Quim [online]. 2016, vol.33, n.5, pp.183-189. ISSN 0250-5460.

Abstract The optimal conditions for encapsulation of anthocyanin extract from Zea mayzs L. (purple corn) by using, a mixed design, was investigated. This study determined the best mixture ratio of Maltodextrin and Arabic gum as encapsulant agents and the effect of the inlet temperature on the response variables: yield, moisture and total anthocyanins concentration. The physico-chemical and morphological characterization of the obtained encapsulates was performed. The heat effect at temperatures of 45°, 60° and 75°C on the concentration of total anthocyanins was also evaluated as well as the color variation of the encapsulates at room temperature in a two-month-period.

Palavras-chave : Zea mays L.; Maíz morado; Antocianinas; Encapsulación; Secado por aspersión.

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