{"id":248,"date":"2020-09-14T19:20:20","date_gmt":"2020-09-14T22:20:20","guid":{"rendered":"https:\/\/www.labna.uchile.cl\/?p=248"},"modified":"2021-10-15T17:29:26","modified_gmt":"2021-10-15T20:29:26","slug":"encapsulacion-de-extractos-antioxidantes-de-orujo-de-uva-y-pomasa-de-tomate","status":"publish","type":"post","link":"https:\/\/www.labna.uchile.cl\/index.php\/2020\/09\/14\/encapsulacion-de-extractos-antioxidantes-de-orujo-de-uva-y-pomasa-de-tomate\/","title":{"rendered":"Encapsulaci\u00f3n de extractos antioxidantes de orujo de uva y pomasa de tomate"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Nombre Congreso \/ Seminario: <\/strong>VII Congreso Nacional de Acuicultura \u201cPor la sustentabilidad de la acuicultura en zonas \u00e1ridas\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lugar realizaci\u00f3n: <\/strong>Arica, Chile.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fecha realizaci\u00f3n: <\/strong>Entre el 11 y 14 de septiembre de 2018.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>T\u00edtulo trabajo: <\/strong>Encapsulaci\u00f3n de extractos antioxidantes de orujo de uva y pomasa de tomate<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Forma presentaci\u00f3n (ponencia\/p\u00f3ster): <\/strong>Ponencia \u2013 Mary Castromonte.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Autores: <\/strong>Mary Castromonte, Jurij Wacyk, Carolina Valenzuela, Pablo Salgado, Iliak Harmsen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Abstract (resumen):&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Durante la elaboraci\u00f3n de productos para consumo humano el procesamiento de la uva para vino y tomates para salsa, generan considerables cantidades de subproductos que contienen diferentes cantidades de compuestos bioactivos antioxidantes, cuya presencia en la dieta es de inter\u00e9s en alimentaci\u00f3n animal. El objetivo del presente trabajo fue determinar el efecto del tipo de encapsulaci\u00f3n de extractos acuosos e hidroalcoh\u00f3licos de orujo de uva (OU) y pomasa de tomate (PT) respectivamente, sobre su capacidad antioxidante de manera de considerar su incorporaci\u00f3n en dietas de peces como un aditivo natural, utilizando maltodextrina (M) como material encapsulante.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cada extracto se mezcl\u00f3 con M a tres concentraciones distintas de 12, 24 y 36 g\/100mL de extracto, manteni\u00e9ndose bajo agitaci\u00f3n continua hasta su homogenizaci\u00f3n, \u00e9sta dispersi\u00f3n fue sometida al secado el cual se realiz\u00f3 con un equipo de atomizaci\u00f3n (B290, Buchi, Suiza), bajo par\u00e1metros predeterminados (Aliakbaran <em>et al<\/em>., 2018).&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Del proceso se obtuvo micropart\u00edculas con tonalidades correspondientes al extracto empleado y los resultados preliminares indican que el rendimiento del proceso (R%) fluctu\u00f3 entre 45,73 y 70,13%, disminuyendo a medida que aumenta la concentraci\u00f3n del material encapsulante, valores similares a los reportados por Aliakbaran <em>et al<\/em>. (2018) con rendimientos entre 39 a 82%, utilizando la misma t\u00e9cnica de secado, material encapsulante y concentraciones cercanas para extractos de orujo de oliva. La capacidad antioxidante (CA) de las micropart\u00edculas se determin\u00f3 mediante ORAC- hidrof\u00edlico, presentando las micropart\u00edculas de OU valores m\u00e1s altos que las de PT, lo cual era esperable debido a que los extractos en base a este subproducto contienen una capacidad antioxidante m\u00e1s elevada. Existen estudios indicando que la concentraci\u00f3n de M podr\u00eda afectar la CA de las micropart\u00edculas de extractos de orujo de aceituna (Paini <em>et al<\/em>., 2015).&nbsp;La inclusi\u00f3n de antioxidantes naturales en los alimentos tiene un impacto positivo sobre el crecimiento y en la mitigaci\u00f3n del estr\u00e9s oxidativo en los peces (Lopez <em>et al<\/em>., 2015). El presente trabajo indica que es posible v\u00eda encapsulaci\u00f3n obtener valores de CA interesantes utilizando extractos de sub-productos agr\u00edcolas con potencialidad de uso en dietas de peces.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nombre Congreso \/ Seminario: VII Congreso Nacional de Acuicultura \u201cPor la sustentabilidad de la acuicultura en zonas \u00e1ridas\u201d Lugar realizaci\u00f3n: Arica, Chile. Fecha realizaci\u00f3n: Entre el 11 y 14 de septiembre de 2018. T\u00edtulo trabajo: Encapsulaci\u00f3n de extractos antioxidantes de orujo de uva y pomasa de tomate Forma presentaci\u00f3n (ponencia\/p\u00f3ster): Ponencia \u2013 Mary Castromonte. Autores: [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":249,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-248","post","type-post","status-publish","format-standard","has-post-thumbnail","category-congresos","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Encapsulaci\u00f3n de extractos antioxidantes de orujo de uva y pomasa de tomate - LABNA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.labna.uchile.cl\/index.php\/2020\/09\/14\/encapsulacion-de-extractos-antioxidantes-de-orujo-de-uva-y-pomasa-de-tomate\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Encapsulaci\u00f3n de extractos antioxidantes de orujo de uva y pomasa de tomate - LABNA\" \/>\n<meta property=\"og:description\" content=\"Nombre Congreso \/ Seminario: VII Congreso Nacional de Acuicultura \u201cPor la sustentabilidad de la acuicultura en zonas \u00e1ridas\u201d Lugar realizaci\u00f3n: Arica, Chile. Fecha realizaci\u00f3n: Entre el 11 y 14 de septiembre de 2018. T\u00edtulo trabajo: Encapsulaci\u00f3n de extractos antioxidantes de orujo de uva y pomasa de tomate Forma presentaci\u00f3n (ponencia\/p\u00f3ster): Ponencia \u2013 Mary Castromonte. 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Fecha realizaci\u00f3n: Entre el 11 y 14 de septiembre de 2018. T\u00edtulo trabajo: Encapsulaci\u00f3n de extractos antioxidantes de orujo de uva y pomasa de tomate Forma presentaci\u00f3n (ponencia\/p\u00f3ster): Ponencia \u2013 Mary Castromonte. 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