Microencapsulates of ethanolic extracts of Renealmia alpinia (Rottb.) Maas fruit pericarp were obtained by spray drying. Physicochemical properties (pH, °Bx, titratable acidity, maturity index, moisture content and color), bioactive compounds (anthocyanins and other phenolic compounds) and antioxidant capacity of the fresh fruit pericarp were assessed. Microencapsulates were produced by feeding a 1:3 mixtures of ethanolic extracts (encapsulated material) and different encapsulating agents (maltodextrin, gum arabic and a 1:1 mixture of both) to the spray dryer. Physical properties (yield, particle size, moisture, color, wettability, bulk and compact densities) of the resulting powders were determined while both stability of antioxidant compounds and maintenance of antioxidant capacity were evaluated during a 28-day storage at 4 and 25 °C. Fresh pericarp was an important source of phenolic compounds and anthocyanins which heavily contributed to fruit color parameters. The highest yield 21.58% and moisture content 2.45% were observed in powders with 1:1 maltodextrin-gum arabic ratio. Gum arabic microencapsulates better preserved anthocyanins (10.37 ± 2.38, 11.65 ± 0.58, mg Cyd-3-Glu/g) and phenolic (7.58 ± 0.51, 8.70 ± 1.28 mg GAE/g) at both storage temperatures 4 and 25 °C, respectively. Two individual anthocyanins were identified by HPLC: cyanidin-3-O-glucoside and delphinidin-3-O-glucoside. While maltodextrin capsules exhibited increased stability of antioxidant compounds and activity at 4 °C storage. Evaluated microencapsulates might represent a suitable alternative as a natural coloring agent with potential antioxidant activity.

Tomato is one of the most important crops at worldwide; however, much of the production is lost during the postharvest due to the inadequate storage conditions. The aim of this study was to evaluate the effects of different postharvest conditions on some quality and bioactive parameters of tomatoes. Tomatoes Roma VF variety were stored at three temperature (7, 22, and 37 °C) to evaluate some physicochemical characteristics (pH, total soluble solids, titratable acidity, color, and firmness) and bioactive compounds (vitamin C, lycopene, carotenoids, and antioxidant activity) during five days; time in which tomato change from physiological to edible maturity. The a color parameter increased significantly (p < 0.05) at the storage temperature of 22 and 37 °C. The firmness was higher in tomato stored at 7 °C after 5 days, while at 37 °C the firmness decrease in 8%. Tomatoes stored at 22 °C showed a decrease of chlorophyll a and b, reaching the maximum lycopene (31.7 ± 1.5 mg/kg fresh weight) and carotenoids contents (118.7 ± 0.1 ?g/100 g fresh weight), while at 7 and 37 °C the chlorophyll a did not change during the storage. However, the vitamin C was higher in tomatoes stored at 7 and 37 °C. The antioxidant activity remains constant during the time of storage, regardless the temperature. The storage temperature of 22 °C not affected significantly (p < 0.05) the color and firmness of tomatoes, at the same temperature, the bioactive compounds (carotenoid, vitamin C, and antioxidant activity) presented highly correlated with the developments of the red color.

Consuming carotenoid-rich foods prevent and reduce certain types of cancer and cardiovascular and degenerative diseases.

Resumen La microencapsulación (ME) permite la incorporación de ingredientes alimentarios en pequeñas cápsulas. Asimismo, favorece la conservación de sabores, aromas y compuestos como acidulantes, antioxidantes y vitaminas, así como algunos alimentos y materiales incluyendo aceites y microorganismos. La ME es una tecnología que puede contribuir al procesamiento de los alimentos al preservar su contenido nutricional, coadyuvar con una liberación controlada en la formulación y facilitar su manipulación. La liberación oportuna de los microencapsulados mejora la eficacia de los aditivos, amplía el campo de aplicación de los ingredientes alimentarios y asegura la dosis óptima, mejorando así la rentabilidad para el fabricante de alimentos. Por lo tanto, en esta revisión se describen brevemente algunos aspectos relacionados con la ME mediante el secado por aspersión, materiales encapsulados y encapsulantes, algunas experiencias exitosas de la ME y su uso en la tecnología de los alimentos.