Resumo

HERMOSILLA VERA, José O.  e  SCHMALKO, Miguel E.. Encapsulation of antioxidants from Yerba Mate concentrate: Influence of drying conditions. Rev. cienc. tecnol. [online]. 2019, n.32, pp.1-10. ISSN 1851-7587.

The objective of this work was to study the influence of drying conditions on yerba mate extract capsules (Ilex paraguariensis St. Hilaire). They were obtained by applying the ionic gelation technique and were subjected to three drying conditions: microwave and convective drying at 60 and 80º C. The sorption isotherms obtained were of the sigmoidal type and the GAB equation was the one that best explained the behavior of the experimental data, and no significant statistical differences were found in the three materials. The contents of total polyphenols (CPT) and antioxidant capacity (CAO) presented values between 20.12 and 19.68 g EAG / 100g DM (dry mass) for CPT, and for the CAO between 20.47 and 19.45 g EAA / 100g DM, no significant statistical differences were found. The consumption of 5 g of capsules, would contribute 41% of calcium daily requirement. The rehydration rate was higher for the microwave-dried capsules.

Palavras-chave : Yerba mate; Ionic gelation; Antioxidant; Encapsulation; Drying.

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