EFECTO DE LA ADICIÓN DE EXTRACTO DE BETABEL, (BETA VULGARIS) LIOFILIZADO SOBRE LAS CARACTERÍSTICAS FISICOQUÍMICAS, ACTIVIDAD ANTIOXIDANTE, CONTENIDO Y ESTABILIDAD DE BETALAINAS Y POLIFENOLES EN YOGURT BATIDO

FLORES MANCHA, MARTHA AZUCENA (2020) EFECTO DE LA ADICIÓN DE EXTRACTO DE BETABEL, (BETA VULGARIS) LIOFILIZADO SOBRE LAS CARACTERÍSTICAS FISICOQUÍMICAS, ACTIVIDAD ANTIOXIDANTE, CONTENIDO Y ESTABILIDAD DE BETALAINAS Y POLIFENOLES EN YOGURT BATIDO. Maestría thesis, Universidad Autónoma de Chihuahua.

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Resumen

Beet is a source rich in betalains, which have antioxidant properties. Because betalains are unstable at temperature, light, oxygen, etc., their encapsulation is a preservation alternative. The objective was to study the effect of the encapsulant (maltodextrin and inulin) on the stability of betalains added to yogurt. In the powders it was evaluated; glass transition temperature, absorption rate and solubility, while yogurt-powder mixtures were analyzed; fat, protein, ash, moisture, color, pH, syneresis, antioxidant activity, content of polyphenols and betalains over time. Four treatments were developed with three repetitions in a completely randomized design; two added with lyophilized beet extract, one with beet juice and a control. Beet lyophilisates were statistically different (P <0.05) in the variables. The four treatments had significant differences (P <0.05) in the physicochemical analysis and bioactivity. The highest betalaine content was observed in the juice treatment, followed by maltodextrin and inulin 209,490 ± 14,911, 18,652 ± 1,012 and 12,962 ± 0.551, respectively (P <0.05). The highest antioxidant activity was observed in the juice after 14 days (ABTS˙ 0.819 mM TE / 100 g and DPPH˙ 0.343 mM TE / 100 g). The addition of betalains significantly increased the antioxidant activity in yogurt. Encapsulation of beet extract by lyophilization is an efficient method to stabilize betalains, although it is not possible to determine which of the agents is better, because it depends on the storage time.

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