Abstract

MANZANAREZ-TENORIO, Laura Elena et al. Microencapsulation of fig (Ficus carica) extracts by complex coacervation and evaluation of its antioxidant capacity. Biotecnia [online]. 2020, vol.22, n.2, pp.70-77.  Epub Aug 07, 2020. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v22i2.1247.

Microencapsulation was performed by complex coacervation of fig’s extracts in three stages of maturity, using two complexes: isolated soy protein with arabic gum (ISP / AG) and gelatin with arabic gum (G / AG) as wall material. The stability of the capsules was evaluated in terms of the presence of phenolic compounds, the antioxidant activity using the techniques by ABTS and hemolysis bioassay. In addition, we obtained the yield percentage and morphology of the microcapsules. The yield was higher in the G/AG complex, with values greater than 60 %. This complex also has a better pearl formation according to its morphology. Both complexes (G/ AG. ISP/AG and G/AG) have stability in terms of antioxidant capacity; therefore, the complex coacervation process is a technique capable to retain phenolic compounds present in fig.

Keywords : Microencapsulation; coacervation; antioxidants; Ficus carica.