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Alginatos en Alimetnos PDF
Alginatos en Alimetnos PDF
Enero-Junio, 2012
http://www.rvcta.org
ISSN: 2218-4384 (versin en lnea)
RVCTA
Asociacin RVCTA, 2012. RIF: J-29910863-4. Depsito Legal: ppi201002CA3536.
Revisin
1
Universidad Centroccidental Lisandro Alvarado, Ncleo Obelisco, Programa de Ingeniera
Agroindustrial. Av. Florencio Jimnez, Barquisimeto, Lara, Venezuela.
2
Universitat de Barcelona, Facultat de Qumica. Calle Mart i Franqus, 1-11, 08028, Barcelona,
Catalua, Espaa.
*Autora para correspondencia: bryshilalupo@ucla.edu.ve
Aceptado 03-Julio-2012
Resumen
El objetivo de este trabajo fue realizar una revisin de las tcnicas de microencapsulacin con
alginato para aplicaciones en alimentos. El alginato ha sido uno de los polmeros ms empleado en la
microencapsulacin, este forma una matriz altamente verstil, biocompatible y no txica para la
proteccin de componentes activos, clulas o microorganismos sensibles al calor, pH, oxgeno y luz,
entre otros factores, a los que son expuestos los alimentos durante el procesamiento y almacenaje. El
proceso de microencapsulacin con alginato se lleva a cabo a travs de dos mecanismos de gelificacin
inica: la gelificacin externa y la gelificacin interna, dependiendo de si el calcio se suministra desde
fuera de las cpsulas o en el interior de las mismas. Para la preparacin de microcpsulas de alginato de
calcio con aplicaciones alimentarias, se tienen las tcnicas por extrusin, en emulsin y secado por
atomizacin. Aunque el secado por atomizacin ha sido para la industria un proceso prctico y
econmico, su aplicacin con alginato se ha visto limitada por la viscosidad y velocidad de
gelificacin. Por el contrario, la tcnica por extrusin ha sido la tcnica tradicional empleada en las
ltimas dcadas, debido a la uniformidad de las microcpsulas en su forma y tamao. En este sentido,
la tcnica en emulsin es la aplicada ms recientemente, la cual ha demostrado ser sencilla y de
produccin a gran escala. En la actualidad se desarrollan nuevas tecnologas a fin de disminuir el
tamao de las microcpsulas para as ampliar sus usos en la industria. Entre las ltimas tendencias de
Rev. Venez. Cienc. Tecnol. Aliment. 3(1):130-151. Lupo-Pasin, Bryshila et al. 131
Abstract
The objective of the work was to review the alginate microencapsulation techniques for food
applications. Alginate has been one of the most widely used polymers in microencapsulation, the
matrix forms a highly versatile, biocompatible and nontoxic for the protection of active components,
cells or microorganisms sensitive to heat, pH, oxygen, light and others factors which are exposed to
foods during processing and storage. The gelation process of calcium alginate for the preparation of
the microcapsules is possible by two mechanisms of ionic gelation: external and internal gelation
depending on whether the calcium is supplied from outside the capsule or whitin the same. For
preparing calcium alginate microcapsules into food applications, there are techniques such as:
extrusion, emulsion and spray drying. Althought spray drying has been a simple and economic process
for industry, the application with alginate has been limited by the viscosity of solution and the speed og
gelation. Moreover, the technique by extrusion has been traditionally used due of the homogeneity of
the microcapsules in shape and sizes. While the emulsion technique has been used more recently,
proving to be easy to apply and mass production. Nowadays new technologies are developed to
decrease the size of the microcapsules thus extending its application in industry. Among the latest
trends in microencapsulation, new systems are studied by using mixed polymers matrices in order to
obtain combined physical-chemical properties, that allowing microencapsulation process being more
efficient for the protection and controlled release of active ingredient.
a: Atomizador con corte sistemtico del chorro. b: Boquilla vibratoria. c: Disco atomizador. d: Flujo de
aire coaxial. e: Potencial electroesttico.
L. acidophilus,
Ex y Em Alginato Quesos kasar y blanco 2
B. bifidum
L. acidophilus,
Ex Alginato Leche fermentada 4
B. lactis
L. casei,
Alginato Helados 5
B. lactis
L. acidophilus,
Em Alginato Postres congelados 6
Bifidobacterium
Lactobacillus,
Alginato/almidn Yogurt 7
L. acidophilus
Em: emulsion. Ex: extrusin. 1: (Talwalkar y Kailasaphaty, 2003; Kailasaphaty y Masondole, 2005). 2:
(zer et al., 2008; zer et al., 2009). 3: (Brinques y Zchia-Ayub, 2011). 4: (Khosrokhavar y
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2006).
En otro estudio aplicaron la tcnica de una solucin de Ringer (solucin con NaCl, K,
secado por atomizacin para microencapsular Ca y Mg) para as evitar la formacin de
microorganismos como el L. brevis usado grumos. La suspensin homogenizada fue
ampliamente por la industria de los quesos. El atomizada empleando una boquilla con
proceso se llev a cabo con la preparacin de ultrasonido para conseguir micropartculas finas
una suspensin de alginato-maltodextrina y las a 130 C. Los resultados mostraron tamaos
bacterias probiticas bajo continua agitacin en medios entre 80 y 110 m y una gran existencia
Lupo-Pasin, Bryshila et al. 143
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Lupo-Pasin, Bryshila et al. 149