Resumen:
Currently there is a high demand in the market for natural food products, including natural dyes, to replace synthetic ones, this is because the consumer considers them healthier. In this work, coloring compounds were extracted from Bougainvillea spectabilis. The extracts were obtained by two methods, aqueous and ethanolic. Result showed that the ethanolic method was more efficient as it presented higher values for total phenols, betacyanins, betaxanthines and percentage of inhibition (6.78±0.2mgEAG/g, 5.0±0.1mg/gdry base, 1.3±0.3 1mg/gdry base, 81.3 ± 4.2 respectively). The rate of release of the compounds encapsulated in alginate beads was measured by release kinetics under different conditions (25 ± 1 and 70 ° C). The extracts released from the beads were again characterized to determine the preservation of their properties during encapsulation. It can be concluded that the encapsulation is efficient to protect and release the bioactive compounds guaranteeing the preservation of the extract properties almost entirely.
Descripción:
The methods used in these study to extract the bioactive compounds from bougainvillea bracts influence the amount of extracted compounds but the stability of the last is independent of the method. bougainvillea extracts present an attractive color along with a high antioxidant capacity, making them attractive bioactive pigments for applications in food, cosmetics, pharmaceuticals, among others. The extrusion method is highly efficient to encapsulate, protect and release the bioactive compounds of Bougainvillea spectabilis, guaranteeing the preservation of most antioxidant properties of the extracts. This work sets up the basic to continue with a more exhaustive investigation on the properties and possible applications of Bougainvillea spectabilis extracts benefit final consumers.