Microencapsulation by spray drying of bioactive compounds of yerba mate extract aqueous (Ilex paraguariensis) freeze concentration
DOI:
https://doi.org/10.5902/2179460X19709Keywords:
Ilex paraguarienses. Freeze concentration. Microencapsulation. Spray drying.Abstract
Several scientific studies have shown the beneficial effects of yerba mate, mainly related to its antioxidant properties, due to the high content of phenolic compounds present in the aqueous extract. In this context, the application concentration technologies, such as the freeze concentration becomes relevant, since it promotes concentration of food by freezing and subsequent separation of a part of the frozen water, from a liquid product, resulting in an increase in the content of phenolic compounds from aqueous extract of yerba mate leaves, and minimizing losses of these compounds. Due to the high content of phenolic compounds, the freeze concentration of yerba mate extract becomes unstable and is susceptible to degradation by the action of some factors such as the presence of oxygen, light, pH and temperature and so the application of microencapsulation processes such as atomization presents itself as an important alternative in improving the stability of the phenolic compounds of the aqueous extract of freeze concentration of yerba mate leaves.
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