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dc.contributor.author	PEREZ ALONSO, CESAR
dc.contributor.author	CAMPOS MONTIEL, RAFAEL GERMAN
dc.contributor.author	MORALES LUNA, ELIZABETH
dc.contributor.author	REYES MUNGUIA, ABIGAIL
dc.contributor.author	AGUIRRE ALVAREZ, GABRIEL
dc.contributor.author	PIMENTEL GONZALEZ, DIANA JAQUELINE
dc.creator	PEREZ ALONSO, CESAR; 122909
dc.creator	CAMPOS MONTIEL, RAFAEL GERMAN; 61048
dc.creator	MORALES LUNA, ELIZABETH; 373021
dc.creator	REYES MUNGUIA, ABIGAIL; 46743
dc.creator	AGUIRRE ALVAREZ, GABRIEL; 314947
dc.creator	PIMENTEL GONZALEZ, DIANA JAQUELINE; 47631
dc.date.accessioned	2016-03-16T17:18:00Z
dc.date.available	2016-03-16T17:18:00Z
dc.date.issued	2015
dc.identifier	http://www.redalyc.org/articulo.oa?id=62043088002
dc.identifier.uri	http://hdl.handle.net/20.500.11799/39513
dc.description	The aim of this research was to determine the stability of phenolic compounds from Opuntia oligacantha Forst (xoconostle) ¨ by microencapsulation with a blend of biopolymers (maltodextrin and gum arabic) and agave sap (aguamiel) as a thermoprotector. The particle size distribution, morphology, stability during storage at different temperatures and water activity of the microcapsules were determined. The results showed significant differences (P<0.05) among the microcapsules. Higher protection was found in the microcapsules containing aguamiel. The microcapsules had a spherical shape with an average diameter of 7.72 µm. It was observed that the microcapsules containing aguamiel had a minor change in colour independent of the drying temperature and preserved the phenolic compounds for more than 1467 days at a storage temperature of 25 °C. These results suggest the application of microencapsulation with phenolic compounds from xoconostle for food products. Keywords: biopolymers, xoconostle, stability, spray drying.
dc.format	application/pdf
dc.language.iso	eng	es
dc.publisher	Universidad Autónoma Metropolitana Unidad Iztapalapa
dc.relation	http://www.redalyc.org/revista.oa?id=620
dc.rights	Revista Mexicana de Ingeniería Química
dc.rights	openAccess	es
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Revista Mexicana de Ingeniería Química (México) Num.3 Vol.14
dc.subject	Ingeniería	es
dc.subject.classification	INGENIERÍA Y TECNOLOGÍA
dc.title	Stabilization of phenolic compounds from opuntia oligacantha först by microencapsulation with agave sap (aguamiel)	es
dc.type	Artículo	es
dc.provenance	Científica	es
dc.road	Dorada	es
dc.ambito	Internacional	es
dc.audience	students	es
dc.audience	researchers	es
dc.type.conacyt	article
dc.identificator	7

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