Microencapsulado de Hovenia dulcis: aplicación en yogur y evaluación de la digestión gastrointestinal in vitro
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Este estudio ha determinado si la adición de Hovenia dulcis (HD) al yogur mejora las concentraciones de compuestos bioactivos y sus efectos en la digestión gastrointestinal (in vitro) (DG). Se agregaron formas liofilizadas (Y-HD) y microencapsuladas (YEn-HD) a formulaciones de yogur. Los yogures fueron analizados en los días 1 y 21 después del procesamiento, revelando que no hubo cambios en la cinética de fermentación, la composición proximal, la capacidad de retención de agua y la dureza de las diferentes formulaciones. Se observó una menor blancura de Hunter (p>0.05) en los yogures con HD libre y encapsulado (Y-HD) en comparación con el control (sin HD). Aunque el yogur YEn-HD proporcionó valores más altos de compuestos fenólicos totales, no hubo diferencias antes y después del proceso de digestión. Se observó un resultado opuesto para ABTS, que solo pudo ser determinado después de pasar por la digestión gastrointestinal, con un valor 83% más alto en YEn-HD en comparación con Y-HD. Este aumento puede deberse a las condiciones del ambiente digestivo, que pueden causar cambios en la estructura molecular y formar nuevos compuestos con efectos bioactivos.
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Aceptado 2024-09-02
Publicado 2024-12-10
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