RESUMO
Gold honey variety pineapple wastes and sacha inchi sub-products (SIS) were characterized in their elemental, physical, and chemical form in order to formulate a supplemented fermentation substrate (SFS) for the growth Weissella cibaria. The peels and fresh cores of the pineapple (FPP, FPC) were dried and ground (PPP, PPC) and then mixed (MCPP). The following procedures were then undertaken: a physicochemical characterization (moisture, aw, pH, acidity, and soluble solids) of the SIS, FPP, FPC, PPP, and PPC; a proximal characterization of he FPP, FPC, SIS, and SFS; and an elemental analysis (C-N2-H2-O2-S) of the MCPP, SIS, and W. cibaria, which allowed the stoichiometric equation to be defined and the SFS to be formulated. We then evaluated the effect that homogenization and heating to boiling point had on the concentration of reducing sugars in the SFS (g L-1). Finally, W. cibaria´s kinetic fermentation parameters were evaluated in the SFS and in a commercial substrate (control). The results showed FPP and FPC yields of 26.02 ± 0.58 and 14.69 ± 1.13%, respectively; a higher total sugar content in FPC (7.21%) than in FPP (6.65%); a high crude protein content in SIS (56.70%), and a C:N2 ratio of 6.50:1.00. Moreover, the highest concentration of reducing sugars (4.44 ± 0.29 g L-1) in the SFS was obtained with 5 h of hydrolysis under homogenization pre-treatments and heating until boiling. The SFS allowed the adaptation of W. cibaria, and there was a biomass production of 2.93 g L-1 and a viability of 9.88 log CFU mL-1. The formulation of an unconventional fermentation substrate from -Agro-industrial wastes of pineapple and sacha inchi to produce valuable products (such as lactic acid biomass through fermentation), is an excellent perspective for large-scale application.
RESUMO
Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods: The effect of the concentration of the sweetener was determined (3.5; 5; 7.5 and 10% p/p) as well as the concentration of the wall material (2.5 and 5% p/p), on the morphology, capsules size, and encapsulation capacity. The double emulsion was prepared, the coacervate was formed, and then capsules were lyophilized. The morphology and capsule size were measured before and after lyophilization by optical microscopy. From Fourier´s infrared transformed spectrometry, encapsulation capacity was analyzed. Water activity and solubility were measured in lyophilized capsules. Results: Micro and nanocapsules (minimum size of 19.39 ± 0.74µm and 62.33 ± 6.65µm maximum) were obtained. Micrographs showed that the encapsulation technique used, allows obtaining dispersed stevia capsules and those of round and homogeneous morphology. The encapsulation capacity was 84.37 ± 4.04%. The minimum value of water activity was 0.49 ± 0.01 and 17.65 ± 0.91% of solubility. Conclusions: An increased in encapsulation capacity was obtained when the highest concentration of the wall material was used. The capsule diameter increased as the sweetener concentrations increased. The formulation to 5% (p/p) of stevia and 5% (p/p) in wall material was associated with better controlled release of the sweetener, which allows establishing subsequent applications in which the sweet taste is prolonged and the stevia bitter taste concealed.
Antecedentes: La estevia deja sabor residual al ser consumida, y su sabor dulce permanece poco tiempo, por lo cual, la encapsulación es una opción para mitigar estos problemas. Objetivo: Se evaluó el sistema doble emulsión seguido por coacervación compleja en la encapsulación de estevia. Métodos: Se determinó el efecto de la concentración del edulcorante (3.5; 5; 7.5 y 10% p/p) y de la concentración del material de pared (2.5 y 5% p/p), en la morfología, tamaño de cápsulas, y capacidad de encapsulación. Se elaboró la doble emulsión, se formó el coacervado, y posteriormente, las cápsulas se liofilizaron. La morfología y el tamaño de las cápsulas, se midieron antes y después de la liofilización mediante microscopia óptica. A partir de espectrometría infrarroja de transformada de Fourier se analizó capacidad de encapsulación. En las cápsulas liofilizadas se midió actividad de agua y solubilidad. Resultados: Se obtuvieron micro y nanocápsulas (tamaño mínimo de 19.39±0.74µm y máximo 62.33±6.65µm). Las micrografías indicaron que la técnica de encapsulación usada, permite obtener cápsulas de estevia dispersas y de morfología redonda y homogénea. La capacidad de encapsulación fue 84.37±4.04%. El valor mínimo de actividad de agua fue 0.49±0.01, y solubilidad de 17.65±0.91%. Conclusiones: Se obtuvo incremento en la capacidad de encapsulación cuando se utilizó la mayor concentración del material de pared. El diámetro de las cápsulas aumentó a medida que se incrementaron las concentraciones del edulcorante. Se concluyó que la formulación a 5% (p/p) de edulcorante y de 5% (p/p) en material de pared fue el tratamiento que mejor se asocia a una liberación controlada de estevia, lo cual permite establecer posteriores aplicaciones en las que se prolongue el sabor dulce y enmascare el sabor amargo de la estevia.