1

INFLUENCIA DE ENCAPSULANTES: GOMA ARBIGA Y

MALTODEXTRINA EN LOS FITOQUMICOS DE LA COCONA (Solanum
sessilliflorum Dunal) ECOTIPO T-2 LIOFILIZADO

INFLUENCE OF ENCAPSULATING: GUM ARABIC AND MALTODEXTRIN

IN PLYTOCHEMICAL OF FREEZE DRIED PEACH TOMATO (Solanum
sessilliflorum Dunal) ECOTYPE T-2

Lino Crespo, Elmer jhon1, Dvila Trujillo, Roberto2

RESUMEN
Los objetivos del estudio fueron: realizar el anlisis fisicoqumico, fitoqumico y
color del fruto de cocona ecotipo T-2; determinar las cinticas de vitamina C,
carotenos, polifenoles, capacidad antioxidante, color, isoterma de adsorcin y
anlisis fisicoqumico de la pulpa de cocona liofilizada. Se utilizaron frutos con
humedad (90,30,32%), Bx (6,230,05), pH (3,830,15), protena (0,80,01%),
grasa (0,80,08%), acidez titulable (1,370,04 g cido ctrico/100 g), parmetros
de color (a*-3,590,06, b*36,991,38, L*72,771,55). Fitoqumicos: polifenoles
totales (1500,01 mg Ac. Glico/100 g), vitamina C (5,200,02 mg cido
ascrbico/100 g), carotenos totales (0,280,01 mg carotenos/100 g). Las
operaciones para el liofilizado fueron: pesado, lavado, pelado, pulpeado,
tamizado, acondicionamiento de la pulpa de cocona con encapsulante goma
arbiga PGA y maltodextrina PMD, liofilizacin, envasado y almacenado. Los
resultados fueron evaluados mediante DCA, con arreglo factorial de 3x3. Las
isotermas de adsorcin se ajustaron a los modelos de Smith y Henderson. La
retencin despus de 60 das de almacenamiento fue: capacidad antioxidante:
pulpa de cocona (PC) (69,22%), PGA (95,08%) y PMD 95,08%; polifenoles
totales: PC (25,98 %), PGA (80,71%) y PMD (80,96 %); vitamina C: PC (50,23
%), PGA (86,92 %) y PMD (86,27%) y carotenos totales: PC (46,14 %), PGA
(97,11 %) y PMD (96,05 %). Las caractersticas fisicoqumicas de la cocona
liofilizada fueron: humedad (5,62 0,66%), protena (6,080,02%), grasa
(0,910,03%); pH (3,870,02) y acidez titulable (11,450,024 g cido ctrico/100
g).
Palabras claves: cocona, encapsulacin, liofilizacin, fitoqumicos, influencia,
ecotipo
ABSTRACT
The objectives of the study were: to make the physicochemical analysis,
phytochemical and color of peach tomato fruit, T-2 ecotype; to determine the
kinetics of vitamin C, carotenoids, polyphenols, antioxidant, color, adsorption
isotherm and physicochemical analysis of pulp freezedried peach tomato. Fruits
were used humidity (90,30,32%), Bx (6,230, 05), pH (3,830,15), protein
(0,80,01%), fat (0,8 0,08%), titratable acidity (1,370,04 g citric acid/100 g),
color parameters (a* - 3,590,06, 36,991,38 b *, L* 72,771, 55).
Phytochemicals: total polyphenols (1500, 01 mg Ac. Gallic / 100 g), vitamin C
(5,200,02 mg ascorbic acid/ 100 g), total carotene (0,280,01 mg carotene/100
g). The flow of operation for the lyophlisate was: Heavy, washing, peeling,
pulping, sieved, conditioning of the pulp of peach tomato with encapsulating
arabic gum PGA) y maltodextrin PMD, lyophilization, packaging and storage. The
 2

evaluation of the results made with complete randomized design (DCA) with
factorial arrangement of 3x3. The isotherms were fitted with models of Smith and
Henderson. The retention after 60 day of storage was: antioxidant capacity: PC
(69,22%), PGA (95,08%) and PMD (95,08%) total polyphenols: PC (25,98%),
PGA (80,71%) and PMD (80,96%), vitamin C: PC (50,23%), PGA (86,92%) and
PMD (86,27%) and total carotene: PC (46,14%), PGA (97,11%) and PMD
(96,05%). The physicochemical characteristics of powders were peach tomato:
humidity (5, 620, 66%), protein (6, 080, 02%), fat (0, 910, 03 %), pH (3, 870,
02) and titratable acidity (11, 450,024 citric acid/100 g).
Key words: peach tomato, encapsulation, freeze drying, phytochemicals.
Influence, ecotype
1Tesista de la Facultad de Ingeniera en Industrias Alimentarias;
2Patrocinador, docente de la Facultad de Ingeniera en Industrias Alimentarias

I. INTRODUCTION
Peru is a mega diverse country that has a number of conventional
and unconventional products, including native tropical fruits such as Cocona
(Solanum sessilliflorum Dunal), which is characterized by its functional properties
due to the presence of secondary metabolites such as Catechin, epicatechin,
gallic acid, carotenoids, lycopene and vitamin C. In the food industry, ascorbic
acid and carotenoids are used as a vitamin supplement and as an antioxidant.
On the other hand, lyophilization reduces the amount of water while
preserving the organoleptic and functional properties of food. The encapsulation
technique minimizes the loss of phytochemical compounds by preventing the
growth of microorganisms and minimizing spoilage reactions. It also reduces
mass and volume, reducing packaging, storage and transportation costs. Dry
products increase shelf life at room temperature for long periods of time.

The ecotype T-2 coconut plays an important role for the sustainable development
of the Amazon and the Alto Huallaga valley. For this, it is necessary to know the
technological processes that allow the exploitation of its intrinsic properties, under
these considerations, the present study was carried out with The following
objectives:
Carry out the physico-chemical evaluation of the phytochemicals and color of the
coconuts fruit ecotype T-2.
- To determine the kinetics of vitamin C, carotenes, total polyphenols, antioxidant
capacity and color (L *, a *, b *) of lyophilized coconut pulp with gum arabic
encapsulants and maltodextrin.
- Determine the water adsorption isotherms of the lyophilized cocona pulp.
- Perform the physicochemical analysis of the lyophilized cocona pulp.
 3

II. LITERATURE REVIEW

2.1.1. Generalities of the cocona

According to CARBAJAL and BALCAZAR (2006), the Solanaceae
family includes a diversity of important crops, but there are still under-exploited
species with great potential within the family. Of these the cocona seems to be
of greater importance for subsistence in the tropical lowlands. This fruit is highly
valued for its medicinal properties (especially beneficial for kidney liver and
skin); In addition to its high content of iron and vitamins A, C and Niacin. These
vitamins and minerals are particularly important for women and children in
tropical environments, as well as the presence of phytochemicals with
antioxidant capacity.
2.1.2. Botanical Description
According to CARBAJAL and BALCAZAR (2006), cocona
presents the following taxonomic classification.
Reyno: Vegetable
Division: Spermatophyta
Sub division: Angiosperms
Class: Dicotyledonous
Subclass: Simptala
Family: Solanceae
Species: Solanum sessilliflorum Dunal
2.1.3. Nutritional value
Table 1 shows the composition of the cocona based on 100 g of the
edible part.
Cuadro 1. Composition of the cocona.
Components 100 g of pulp
Water 87,5 g
Proteins 0,90 g
Grease 0,70 g
Carbohydrates 10,2 g
Ashes 0,70 g
Calcium 16,0 mg
Match 30,0 mg
Iron 1,50 mg
Carotene 0,18 mg
Thiamine 0,06 mg
Riboflavin 0,10 mg
Niacin 2,25 mg
Ascorbic acid 4,50 mg
Fuente: CARBAJAL y BALCAZAR (2006)
2.1.4. Agroindustrial potential
HUAYANAY (2000) recommends promoting the development of new
processing lines in the propagation of the T-2, N-3 and AR-1 ecotypes that
present the best agronomic, biometric, chemical physical characteristics,
proximal and organoleptic chemical characteristics for use in The agribusiness.
 4

2.2. Overview of Antioxidants

2.2.1. Definition
SIES (1997) mentions that the antioxidant is a substance, that at low
concentrations reduces, delays or prevents the oxidation of a substrate
significantly.
2.2.2. Main antioxidants
- Endogenous antioxidants
GONZLES et al. (2000) mention that endogenous antioxidants or
enzymatic antioxidants act at the cellular level. There are three main systems of
antioxidant enzymes: superoxide dismutase (SOD), catalase (CTL) and
glutathione peroxidase (GPX).
- Exogenous antioxidants
POLYAKOV et al. (2001) mention that exogenous or non-enzymatic
antioxidants make free radicals less aggressive. Among them we have:
flavonoids, alpha tocopherol (vitamin E), beta carotene, vitamin C, glutathione
and urate.
2.3. Freeze-drying
2.3.1. Definition
It is a process, which simultaneously involves two subprocesses, the
freezing of the food and the removal of the water through the sublimation used in
order to reduce the losses of the volatile components (CULLAR, 2008).
2.3.2. Operation of the equipment
According to CEBALLOS (2008) the lyophilizers basically consist of
a vacuum chamber, equipped with trays where the product is placed and of
heaters that supply the latent heat of sublimation. There are three important
variables for the design in the freeze-drying process:
- The vacuum level inside
- The flow of radiant energy applied to the product
- The temperature of the condenser.
2.4. Encapsulation
2.4.1. Definitin
According to DZIEZAK (1988) encapsulation is defined as a
technology of packaging of solid, liquid or gaseous materials in miniature. This
involves coating a sensitive ingredient, either pure or a blend, into a material to
provide protection against moisture, heat or other extreme conditions, so as to
improve its stability.
2.4.2. Encapsulation Functions
DZIEZAK (1988) mentions that the encapsulation of ingredients in
the food industry has the following functions:
- Stabilize and control the core material.
- Separate incompatible reagents or components into a
formulation.
- Protection of food components (light, humidity and heat).
- Assurance against nutritional losses.
- Alternative use of sensitive ingredients.
- Incorporation of unusual release mechanisms of time within the
formulation.
- Masking or preserving flavors and aromas.
 5

2.4.3. Wall materials used in encapsulationateriales de pared utilizados en

la encapsulacin
- Gum Arabic
Known as gum acacia or mimosa gum is the exudate which is
obtained from the bark of trees such as Acacia Senegal, and others of the same
genus, is a long chain polymer, high molecular weight 58400 g / mol and which
can disperse or dissolve in Cold or hot water, producing a thickening effect
(ZANALONI, 1992).
- Maltodextrin
Compounds of D glucose units mainly linked by alpha (1 4) glycoside
linkages with a general formula equal to [(C6H10O5) nH2O] are obtained by
hydrolysis of starch. They present a white powder form with concentrated solution
and are obtained through roasting of starch at high temperatures, with or without
the addition of acid or enzymatic catalysts, causing the hydrolysis; By adding
maltodextrin to fruit powders, increases the glass transition temperature (Tg),
decreases tack and improves product stability due to the high average molecular
weight of 9000 g / mol (BEMILLER and WHISTLER, 1996).
III. MATERIALS AND METHODS
3.1. Place of execution
The present work was carried out in the Research Center for the
Biotechnological Development of the Amazon (CIDBAM), and in the Laboratory
of Chemistry, Food Analysis and Food Engineering of the National Agrarian
University of the Selva, located in the city of Tingo Maria, province of Leoncio
Prado, Hunuco region, located at an altitude of 660 2.0 msnm at 09 18 '48
"south latitude, at 75 59' 48" latitude West, with a humid tropical climate with
Mean relative humidity of 84% and average temperature 25 C.
3.2. Raw materials and encapsulants
3.2.1. Raw Material
The raw material used was coconut (Solanum sessilliflorum Dunal)
ecotype T-2. It was developed at the Gene Bank of the Regional Research Center
(CRI) belonging to the research institute of the Peruvian Amazon (IIAP). this city.
3.2.2. Encapsulates
As encapsulants gum arabic (PANREAC CAS: 90-01-5) and
maltodextrin from corn starch, high dextrose equivalence (DE 10), both branded
as Montana
3.3. Analysis methods
- Moisture, Ash, Protein, Fat and pH (A.O.A.C., 1998).
- Soluble solids, Titratable acidity (A.O.A.C, 2001)
- Total polyphenols (SANDOVAL et al., 2001).
- Vitamin C (HUNG and YEN, 2002).
- Total Carotenes spectrophotometric method (BRITTON, 1993)
- Antioxidant capacity, QUENCHER method (GOKMEN et al., 2009)
- Adsorption isotherms, gravimetric method (JOWIT et al., 1983).
- Color (CEBALLOS, 2008)
 6

3.4. Experimental methodology

3.4.1. Physical-chemical evaluation of coconut pulp
It was performed in order to determine the ranges of moisture,
soluble solids, proteins, ashes, fats, pH and titratable acidity. The determination
was performed with three replicates.
3.4.2. Valuation of the phytochemicals of the coconut pulp
- Determination of total polyphenols
The quantification of total polyphenols was performed according to
the Folin-ciocalteu method reported by SANDOVAL et al. (2001) for this purpose
extracts were prepared in proportion to 60 mg of sample per ml of methanol.
- Determination of vitamin C
Was performed by the method reported by HUNG and YEN (2002).
100 L of aqueous extract was reacted with 900 L of 2,6-dichlorophenol-
indophenol and the absorbance was recorded at 515 m, obtaining the amounts
of ascorbic acid with the following equation:
A 515 m = A control- A sample
Where the control absorbance was obtained by the reaction of 100
L of 0.4% oxalic acid with 900 L of 2,6-dichlorophenol indophenol. For the
preparation of the sample, 1 g of sample was used in 50 ml of oxalic acid.
- Determination of total carotenes
For the determination of total carotenes, 0.3 g of fresh sample in 30
ml of solvent (hexane) was leached for 0.5 hours, filtered and the absorbance
measured at 450 m, followed by the procedure according to BRITTN (1993 ).
3.4.3. Color evaluation of cocona pulp
It was measured by reflactance with a Conical Minolta colorimeter.
The parameters, a *, b * and L *, were determined for the pulp with maltodextrin,
with gum arabic and the control with 3 replicates respectively. (CEBALLOS,
2008).
3.4.4. Lyophilization of cocona pulp
It was conditioned with encapsulants (gum arabic and maltodextrin)
and the following process variables were used for the lyophilizate: sample
quantity: 0.210 kg, drying time: 20 h, condenser temperature: - 50 C. Vacuum
pressure: 15 pascal. It was lyophilized at three temperatures (-15, -30, -45) to
evaluate the antioxidant capacity polyphenols, vitamin C and carotenes as shown
in Figures 1 and 2.

PC PGA PMD

T1 T2 T3 T4 T5 T6 T7 T8 T9
Antioxidant capacity, polyphenols, Vitamin C, carotene and color

Figure 1: Experimental design for the lyophilization of coconuts pulp

 7

Cocona T-2

Pesado

Agua +
hipoclorito de
sodio Lavado y desinfectado

2 % de NaOH Cscara
Pelado

Tamiz
de 1 mm Pulpeado Semillas

Tamizado 1mm

Maltodextrina
Goma arbiga Acondicionado

Liofilizacin T (-15, -30 y-45C)

Envasado

Desecador con
Bolsas metalizadas Almacenado silica gel

Figura 2. Flow diagram of the process of lyophilization of Cocona pulp ecotype T-2
3.4.5. Kinetics of phytochemical compounds, color and adsorption
isotherms of the lyophilized product
kinetics of phytochemicals were evaluated every 15 days for a period
of 60 days, color kinetics every 8 days for 64 days and adsorption isotherms every
7 days for 28 days..
- Capacidad antioxidante
Quantification of antioxidant capacity was performed according to the
QUENCHER method reported by GOKMEN et al. (2009). For the sample, a solid
solution consisting of 10 mg of lyophilized sample was used, which dissolved 90
mg of cellulose, then 10 mg of diluted sample was extracted and 1 ml ABTS 2.2
azinobis- (3-ethylbenzothiazolin-6-carboxylic acid Sulfonic acid). Stirred for 30
minutes at room temperature and in the dark. After centrifugation at 10000 rpm
for 30 minutes to obtain the supernatant, the supernatant was finally read in the
 8

spectrophotometer at 734 m. The results were expressed as millimole

equivalents of Trolox per kilogram of sample. 10 ml of each dilution was taken
and 1 ml of ABTS was added for reading.
- Total polyphenols
The sample consisted of 0.4 g of powder in 10 mL of methanol and
10 mL of water. Centrifuged at 10,000 rpm for 30 minutes, the supernatant was
used for analysis. The quantification of total polyphenols was performed
according to the Folin-ciocalteu method reported by SANDOVAL et al. (2001),
- Vitamin C
It was performed by the method reported by HUNG and YEN (2002).
100 L of aqueous extract was reacted with 900 L of 2,6-dichlorophenol-
indophenol and the absorbance was recorded at 515 m, obtaining the amounts
of ascorbic acid with the following equation:
A 515 m = A control- A sample
Where the control Absorbency was obtained by the reaction of 100
L of 0.4% oxalic acid with 900 L of 2,6 dichlorophenol indophenol. For the
preparation of the sample, 1 g of lyophilized sample was used in 50 ml of oxalic
acid.
- Total carotenes
It was performed by the method reported by HUNG and YEN (2002).
100 L of aqueous extract was reacted with 900 L of 2,6-dichlorophenol-
indophenol and the absorbance was recorded at 515 m, obtaining the amounts
of ascorbic acid with the following equation:
A 515 m = A control- A sample
Where the control Absorbency was obtained by the reaction of 100 L of 0.4%
oxalic acid with 900 L of 2,6 dichlorophenol indophenol. For the preparation of
the sample, 1 g of lyophilized sample was used in 50 ml of oxalic acid.a =
A1%1 cm carotenos totales (concentracin de 1% en celda de 1 cm).
A
C= g de carotenos/ 100 ml (Concentracin en la alcuota)
2500 1.16

Then considering the dilution of the sample in the solvent (0.01 g / ml solvent),
A
from the above equation we have:C = 25001.160.01 g de carotenos/
100 ml (Concentracin en la alcuota )
- Adsorption isotherms
The static gravimetric method was used to determine the equilibrium
moisture content of the dehydrated pulp at different water activities (JOWITT et
al., 1983), at room temperature. Ten saturated salt solutions were prepared which
cover a range of water activity between 0.06 and 0.90. Each saturated solution
was transferred to individual glass desiccators, so that the amount of solution
reached a height of about 1.5 cm. Samples of about 1 g of powder were weighed
in triplicate on glass plates, placed on a tripod in the glass desiccators which were
sealed. Samples were weighed periodically until equilibrium was reached, which
is considered when the difference in weight between two consecutive weights
does not exceed 0.1%. The time required to reach equilibrium was 4 to 5 weeks.
The equilibrium moisture was determined in a vacuum oven at 60 C / 48 hours
(A.O.A.C., 1998).
 9

3.4.6. Evaluation of lyophilised product

It was carried out only in the lyophilized coconut pulp without encapsulant in
order to determine the ranges of moisture, protein, ash, fat, pH and titratable
acidity. The determination of each analysis was performed with three replicates.
IV. RESULTS
4.1. Characterization of cocona pulp
4.1.1. Physicochemical composition
Table 2. Physico-chemical characteristics of coconuts
Components Content
Humidity 90,3 0,32%
Soluble solids 6,23 0,05Brix
Protein 0,80,01%
Grease 0,8 0,08%
PH 3,83 0,15
Titratable acidity 1,37 0,04 g cido ctrico/100 g
All data are the mean (n = 3) standard deviation
4.2. Phytochemicals of cocona pulp
Table 3. Phytochemicals of cocona pulp
Components Content
Total polyphenols 150 0.01 mg Ac. Gallic / 100 g
Vitamin C 5.20 0.02mg ascorbic acid / 100g
Total Carotenes 0.28 0.01 mg carotene / 100 g
All data are the mean (n = 3) standard deviation
4.2.1. Color parameters of cocona pulp
Table 4. Color parameters of coconut pulp of ecotype T-2.
settings Contenido
a* -3,590,06
b* 36,991,38
L* 72,771,55
H* 95,550,31
C* 15,710,34
4.3. From the evaluation of the color of the product la evaluacin del
color del producto liofilizado
4.3.1. Color Parameters
The results of the color evaluation are presented in Table 5.
Table 5. CIELAB color parameters of the lyophilized product
Tratamiento a* b* L* H* C*

T1 -0,880,01 29,350,17 75,900,59 91,710,03 14,510,04

T2 -0,480,06 33,550,05 73,290,04 90,830,10 15,630,01
T3 -0,390,01 31,640,08 77,830,16 90,700,02 15,200,02
T4 -1,480,07 26,670,59 79,320,94 93,180,14 13,640,16
T5 -1,600,03 26,700,09 82,370,38 93,420,07 13,620,03
T6 -1,960,01 27,140,17 84,550,44 94,130,02 13,640,04
T7 -2,940,01 30,560,11 83,790,02 95,490,00 14,290,03
T8 -2,750,04 29,550,05 75,390,27 95,310,08 14,070,02
T9 -2,580,27 30,730,17 83,530,23 94,800,51 14,420,10
All data are the mean (n = 3) standard deviation
 10

4.3.2. C Kinetics of color parameters

The results of color kinetics are shown in Tables 6, 7, 8, 9 and 10
Table 6. Kinetics of the parameter (a *)
Tiempo (das) PC PGA PMD
0 -0,60,04 -1,70,04 -2,60,11
8 0,40,03 -1,50,02 -1,30,07
16 0,60,02 -1,50,03 -1,20,02
24 0,70,02 -1,40,04 -0,70,03
32 1,20,01 -0,90,05 -0,20,05
40 1,10,02 -0,40,04 0,00,06
48 1,30,03 -0,30,03 0,10,05
56 1,20,04 -0,10,02 0,10,03
64 1,20,02 0,30,03 0,40,02
All data are the mean (n = 3) standard deviation
Table 7. Kinetics of parameter b *
Tiempo (das) PC PGA PMD
0 31,20,1 26,80,25 29,10,1
8 31,90,03 26,90,04 29,40,01
16 31,80,01 29,00,03 30,10,05
24 31,80,02 29,40,02 30,80,08
32 31,60,03 30,10,01 31,70,04
40 32,00,02 30,20,03 32,10,01
48 32,20,02 30,20,02 32,00,02
56 32,00,05 30,30,05 32,50,04
64 32,40,06 30,50,04 32,50,05
All data are the mean (n = 3) standard deviation
Table 8. Kinetics of the parameter (L *)
Tiempo (das) PC PGA PMD
0 75,70,23 82,10,60 81,20,25
8 76,00,27 81,80,25 81,00,22
16 76,00,25 82,30,32 81,70,23
24 77,00,23 82,40,26 81,20,18
32 77,60,17 82,60,24 80,90,20
40 77,50,19 82,10,19 81,20,16
48 77,80,20 82,40,17 81,30,18
56 77,20,21 82,50,15 80,70,19
64 77,60,22 83,30,12 80,70,21
All data are the mean (n = 3) standard deviation
 11

Table 9. Kinetics of the parameter (H *)

Time (days) PC PGA PMD
0 91,10,05 93,60,08 95,00,2
8 89,30,05 93,20,05 92,10,02
16 88,80,01 93,30,03 92,10,02
24 88,80,02 92,80,02 91,00,01
32 87,80,03 91,70,03 90,40,02
40 87,80,01 90,70,03 89,90,03
48 87,60,02 90,60,04 89,60,04
56 87,90,04 90,20,02 89,40,03
64 87,80,03 89,40,03 89,20,02
All data are the mean (n = 3) standard deviation
Table 10. Kinetics of the parameter (C *).
Tiempo (das) PC PGA PMD
0 15,30,02 13,70,07 14,80,05
8 15,20,01 13,70,05 14,70,05
16 15,20,02 13,80,03 14,90,06
24 15,00,03 14,10,05 14,90,05
32 15,00,05 14,20,02 14,80,04
40 15,00,05 14,30,02 14,80,03
48 14,90,04 14,40,01 14,80,05
56 14,90,05 14,50,02 14,80,02
64 14,90,02 14,50,03 14,80,04
All data are the mean (n = 3) standard deviationestndar
4.4. Adsorption isotherms
4.4.1. Adjustment to adsorption isotherm models
The results of the adjustment of the product adsorption isotherms models are
presented in Tables 11, 12, 13 and 14.
Table 11. Estimated parameters for the Smith model
Constantes PC PGA PMD
A -0,0645 0,1 -0,0907
B 0,2874 0,0705 0,2395
R2 0,972 0,9627 0,977
ERM % 5,586 7,196 7,495
Table 12. Adsorption isotherms adjusted to the Smith model
w PC PGA PMD
0,55 0,163 0,156 0,099
0,66 0,241 0,175 0,164
0,75 0,339 0,199 0,245
0,85 0,487 0,235 0,368
0,91 0,618 0,267 0,478
 12

Table 13. Estimated parameters for the Henderson model

Constantes PC PGA PMD
A 4,4145 5,771 6,525
B 0,8702 2,1537 0,840
R2 0,9869 0,9105 0,992
ERM % 4,0102 5,312 4,287
Table 14. Adsorption isotherms adjusted to the Henderson model
w PC PGA PMD
0,5 0,173 0,155 0,1131
0,7 0,243 0,178 0,1662
0,8 0,334 0,203 0,238
0,9 0,479 0,234 0,3576
0,907 0,612 0,259 0,4725
4.5. Product Phytochemical compounds
The results of the phytochemical compounds of the lyophilized product are
presented in Table 15
Table 15. Phytochemical compounds of lyophilized product
Tratamiento Equi Trolox (mM)/Kg mg equi.AG/100g mg vit C/ 100g mg carot/100g
T1 5596,36 35,15 516,86 0,93 58,80 0,04 1,70 0,02
T2 5473,63 46,02 516,18 0,41 58,84 0,05 1,57 0,02
T3 5749,63 46,02 517,48 1,5 59,10 0,37 1,68 0,04
T4 5327,89 26,57 315,59 1,01 38,99 0,56 0,91 0,02
T5 5151,46 23,01 308,94 2,17 37,66 0,04 0,95 0,02
T6 5021,06 35,15 320,03 1,72 37,45 0,04 1,05 0,04
T7 4522,47 35,15 349,22 0,09 38,83 0,05 0,93 0,06
T8 4476,44 70,30 350,79 1,81 38,82 0,09 1,04 0,07
T9 4338,37 35,15 354,79 1,85 38,89 0,01 0,89 0,02
All data are the mean (n = 3) standard deviation
4.6. Phytochemical behavior of the lyophilized product
The results of the kinetics of the antioxidant capacity are presented in Table 16
Table 16. Kinetics of antioxidant capacity
Tiempo (das) PC PGA PMD
Equivalente Trolox (mM)/Kg muestra
0 5596,3642,39 5159,1328,2 4445,7646,85
15 4721,9035,66 5105,4429,56 4361,3846,56
30 4304,8132,45 5070,6830,89 4326,2143,28
45 4304,8131,52 4954,0036,07 4265,9541,55
60 3874,3032,88 4853,9234,64 4227,2141,23
 13

6000.00
Equiva Trolox
(mM)/Kg 5000.00
4000.00
3000.00 PC
2000.00 PGA
1000.00
PMD
0.00
0 15 30 45 60
Tiempo (das)

PC: cocona; PGA: cocona + gum arabic and PMD: cocona + maltodextrin
Figure 3. Behavior of antioxidant capacity kinetics.
- Total polyphenols
The results of the kinetics of the total polyphenols of the lyophilized
product are presented in Table 17 and Figure 4.
Table 17. Kinetics of total polyphenols
Timeas) PC PGA PMD
mg equiv.AG/100 g de muestra
0 516,80,9 314,81,63 351,61,25
15 507,51,25 311,11,35 319,11,65
30 456,60,98 275,00,88 311,40,98
45 371,50,36 269,20,32 300,00,46
60 134,30,25 254,10,34 284,70,27
All data are the mean (n = 3) standard deviation
600.0
mg equiv. AG/100 g

500.0
400.0
300.0 PC
200.0 PGA
100.0 PMD
0.0
0 15 30 45 60
Tiempo (das)

PC: cocona; PGA: cocona + goma arbiga y PMD: cocona + maltodextrina

Figure 4. Behavior of total polyphenol kinetics.
- Vitamin C
The results of the kinetics of vitamin C of the lyophilized product are
presented in Table 18 and Figure 5..
 14

Cuadro 18. Cintica de vitamina C

Tiempo (das) PC PGA PMD
mg vit C/ 100 g
0 58,900,15 38,000,21 38,800,05
15 53,440,04 37,280,08 36,700,07
30 48,460,19 37,250,02 34,810,16
45 41,910,04 34,700,05 34,140,15
60 29,590,09 33,030,10 33,480,09
All data are the mean (n = 3) standard deviation

70.00
Vit C. (mg/100g)

60.00
50.00
40.00
PC
30.00
20.00 PGA
10.00 PMD
0.00
0 15 30 45 60
Tiempo (das)

PC: cocona; PGA: cocona + goma arbiga y PMD: cocona + maltodextrina

Figure 5. Behavior of kinetics of vitamin C
Total Carotenes
The results of the kinetics of the lyophilized product are presented in
Table 19 and Figure 6.
Table 19. Kinetics of total carotenes
Time (days) PC PGA PMD
mg carotenos/ 100 g muestra
0 1,650,03 0,9730,03 0,9610,05
15 1,510,04 0,9490,05 0,9250,03
30 1,340,02 0,9490,04 0,9250,05
45 1,080,04 0,9470,01 0,9250,04
60 0,760,03 0,9450,02 0,9230,06
All data are the mean (n = 3) standard deviationTodos los datos son el promedio (n=3) desviacin
estndar
 15

2.00

mg caroteno/ 100 g
1.50

1.00 PC

0.50 PGA
PMD
0.00
0 15 30 45 60
Tiempo (das)
PC: cocona; PGA: cocona + goma arbiga y PMD: cocona + maltodextrina
Figure 6. Behavior of kinetics of total carotenes
Comportamiento de la cintica de carotenos totales
4.7. Physicochemical characteristics of cocona dust.
The results of the physico-chemical evaluation of freeze-dried
coconut powder are presented in Table 20.
Table 20. Physicochemical characteristics of cocona dust.
Caractersticas Contens
Humidity 5,62 0,66%
Protein 6,080,02%
Grease 0,910,03%
PH 3,870,02
Titratable acidity 11,450,024 g cido ctrico/100 g
All data are the mean (n = 3) standard deviation
V. DISCUSSION
5.1. Characterization of cocona pulp
5.1.1. Physicochemical composition
The values obtained from the physicochemical analysis are shown in
Table 2 where for the same ecotype was lower than that reported by CABRERA
(2008) 92.66 0.32%, this may be due to the presence of calcium in plant tissues
And fruits that increase water retention as mentioned by ZAVALETA (1992);
however, the values obtained for soluble solids (Brix), protein, pH and titratable
acidity, vary slightly for the same ecotype, reported by CABRERA (2008): solids
Soluble: 6,47 0,08 Bx, protein: 0,66 0,01%, fat: 0,85 0,02%, pH: 3,29
0,15 and titratable acidity: 1,22 0.02 g citric acid / 100 g; These variations are
influenced by the maturity status of the fruits, as well as the type of soil in the
production area.
5.1.2. Phytochemicals of cocona
The results of the analyzes of the phytochemical compounds are
presented in Table 3, where the values obtained were: total polyphenols (150
0.01 mg Gallic Ac / 100 g fresh sample) is higher than reported by LIZCANO et
al. (2010) who indicated 96 mg Ac. Gallic / 100 g sample; The difference could
be attributed to the extraction methods used. The same authors point out that the
extraction of phenolic compounds was carried out in hot water. The vitamin C
content of coconuts ecotype T-2 (5.20 0.02 mg ascorbic acid / 100 g) was
slightly lower than that reported by Huayanay (2000) who indicated for the same
ecotype vitamin C 5.36 mg acid Ascorbic / 100 g, possibly influenced the
edaphological conditions of production. The carotene content of ecotype T-2
 16

presented 0.28 0.01 mg carotene / 100 g and was higher than that reported by
CARBAJAL and BALCAZAR (2006) 0.18 mg carotene / 100 g; This possibly due
to the type of solvent used for the extraction as well as the ecotype.
5.1.3. Color parameters of cocona pulp
The color parameters of the cocona pulp are shown in Table 4 which
were: a * -3.59 0.06; B * 36.99 1.38; L * 72.77 1.55; H * 95.55 0.31 and C
* 15.71 0.34 expressing these values an orange-yellow hue as mentioned by
CARBAJAL and BALCAZAR (2006) due to the presence of carotenoids.
5.2. Color evaluation in the lyophilized product
5.2.1. Evaluation of color parameters
From the results of the color evaluation observed in Table 5 of the
freeze-dried sample at -15 C with maltodextrin encapsulant (T7), the parameter
a * presented a value of -2.94 0.01; Close to the pulp (- 3.59 0.06)
corresponding to the green component; As mentioned by CEBALLOS (2008), the
parameter a * measures the red component on the positive axis, gray when it is
0 and green on the negative axis. In the lyophilized sample at -30 C without
encapsulant (T2), the parameter b * had a value of 33.55 0.05, close to that of
pulp (36.99 1.38) corresponding to the greater yellowish coloration As
mentioned by CEBALLOS (2008), the parameter b * measures the yellow on the
positive axis, gray when it is 0 and blue on the negative axis. In the lyophilized
sample at -30 C without encapsulant (T2), the luminosity parameter (L *)
presented a value of 73.29 0.04, close to that of pulp (72.77 1.55). CEBALLOS
(2008) indicates that L * measures luminosity ranging from 100 for white to 0 for
black. BARBOSA-CNOVAS et al. (2005) mentioned that the lyophilized
products are luminous, in addition CEBALLOS (2008), indicates that the
treatments with encapsulantes have high luminosity. In the lyophilized sample at
-15 C with maltodextrin encapsulant (T7), the tone parameter (H *) presented a
value of 95.49 0.00, close to that of pulp (95.55 0.31); Which corresponds to
the encapsulant maltodextrin as mentioned by MOSQUERA (2010) in its study of
lyophilized borozole, solutes such as maltodextrin enhance the clarity and
development of a more yellow tone corresponding to the Hue angle described by
CEBALLOS (2008), the measured color is Expressed as Hue angle. An angle of
0 represents a pure red, while an angle of 180 represents a pure green. In the
lyophilized sample at -30 C without encapsulant (T2), the parameter C * had a
value of 15.63 0.01, close to that of the pulp (15.71 0.34) corresponding to
the parameters a * And b * (CEBALLOS, 2008).
5.2.2. Kinetics of color parameters
Tables 6, 7, 8, 9 and 10 show the kinetic values of the stored color
parameters for 64 days, for the parameter a * the cocona pulp without
encapsulant (PC) had a value of -0.6 To 1.2, coconut pulp with encapsulant gum
arabic (PGA) -1.7 to 0.3, coconut pulp with encapsulant maltodextrin (PMD) -2.6
to 0.4; In parameter b *; Tube a slight increase in PC 31.2 to 32.4, PGA from 26.8
to 30.5 PMD from 29.1 to 32.5; In the L * parameter there was also a PC increase
of 75.7 to 77.6, PGA of 82.1 to 83.0 and PMD of 8.2 to 80, 7. As for the pitch
angle there was a PC decrease of 91.1 to 87.8, PGA from 93.6 to 89.4 and PMD
from 95.0 to 89.2 and in terms of chromaticity decreased PC from 15.3 to 14.9,
PGA increased from 13.7 At 14.5 and PMD was maintained at 14.8, the
discoloration of the product is reflected as described by SAPERS and DOUGLAS
 17

(1987), the product is discolored by the influence of temperature and storage

time, which is reflected In the deterioration of carotenes, in addition this
discoloration is directly related to the increase of the non-enzymatic darkening. It
is concluded that it is important to use encapsulants to maintain stability in the
color parameters as mentioned by ESCALONA (2004), in lutein-enocyanine
pigments encapsulated with soybean protein isolate (APS) to milk cream,
presented high stability while maintaining the Color parameters for 30 days at 5
C.
5.3. Adsorption isotherms
Tables 11, 12, 13 and 14 show the adsorption isotherms values of
the Smith and Henderson models where the fit quality of the proposed model
found in the encapsulation of coconut lyophilized pulp of the T- 2, the adsorption
isotherms for coconut powder of the T-2 ecotype adjusted for the models of Smith
and Henderson showed that% ERM were lower than 10%, according to COLOME
(2008), indicating a good approximation to the Model, and it can be concluded
that these are the ones that best fit the experimental data of coconut powder with
and without encapsulant resulting in greater treatment with encapsulant
maltodextrin.
5.4. Phytochemical compounds of the lyophilized product
Table 15 shows the phytochemical compounds of the lyophilized
product, presented higher content in pulp without freeze-dried encapsulant at -
45C, the values were: antioxidant capacity 5596.36 trolox equivalent (mM) / kg
sample, total polyphenols 517.48 Mg equivalent . AG / 100 g, vitamin C 59.10 mg
vit C / 100 g and total carotenes 1.68 mg carotene / 100 g.
5.5. Kinetics of the phytochemical compounds of the lyophilized product
5.5.1. Degradation kinetics of antioxidant capacity
Table 16 and Figure 3 show the behavior of the kinetics of the
antioxidant capacity. It was observed that the cocona without encapsulant had a
higher content of eq-trolox (mM) / kg of sample at day zero, then decreased
slightly during the first 45 days, from this point the retention of antioxidant capacity
(69.22%) began to decline sharply. The PGA had a higher antioxidant capacity
during the 60 days of storage, being better quantitatively as a treatment, while
the PMD during the 60 days of storage presented a greater percentage of
retention 95.08% compared to 94.08% of PGA, consequently If it is a question of
conserving the antioxidant capacity for a prolonged time it is advisable to use
encapsulant, in this case the one that most retained is maltodextrin as mentioned
by SHAHIDI, (1993), that maltodextrin is one of the most used additives because
it has low cost, Presents low hygroscopicity, prevents the agglomeration of
particles and has an antioxidant effect of retention of volatiles in relation of 65 to
95%.
5.5.2. Degradation kinetics of total polyphenols
Table 17 and Figure 4 shows the behavior of the total polyphenol
kinetics. The cocap pulp without encapsulant was found to have a higher mg
equivalent content of AG / 100 g of sample at day zero, decreased slightly during
the first 45 days ; From this point began to descend sharply representing a
25.93% retention of polyphenols. PGA and PMD had higher contents of total
polyphenols during the 60 days of storage, being better quantitatively and in
higher retention percentages 80.71 and 80.96% respectively; As mentioned by
 18

BHANDARI et al., (1999), gum arabic and maltodextrin are long used for the
encapsulation of aromas and recently for greater retention of polyphenols during
storage.
5.5.3. Degradation kinetics of vitamin C
Table 18 and Figure 5 shows the behavior of vitamin C kinetics,
showing that cocona pulp without encapsulant had higher vitamin content at day
zero, then decreased slightly during the first 45 days, from this point Began to fall
sharply, representing 50.23% of vitamin C. PGA and PMD had higher contents
of vitamin C during the 60 days of storage being better quantitatively and in
greater percentages of retention 86,92 and 86,27% respectively; As mentioned
by KIRBY et al. (1991) in their study of stabilization of microcapsulated ascorbic
acid with maltodextrin and gum arabic evaluated under the same optimal
conditions had almost identical results. RIGUETTO (2004) performed a stability
study of green acerola juice encapsulated with gum arabic and maltodextrin by
lyophilization, where the encapsulated products had a retention of 65 to 90% of
vitamin C.
5.5.4. Degradation kinetics of total carotenes
The behavior of kinetics of total carotenes is shown in Table 19 and
Figure 6, showing that the cocona pulp without encapsulant had a higher
carotene content / 100 g of sample, at day zero (after lyophilization), then it
decreased Abruptly representing a 46.14% retention of carotenes. PGA and PMD
had higher carotene content at 60 days of storage, with retention rates of 97.11
and 96.5%, respectively, higher than reported by DESOBRY et al. (1999), who
demonstrated in his work on carotene encapsulation, that the application of this
technique increases the stability of carotenes and also found that there is greater
stability of carotenes dried with maltodextrin, with a half-life of six weeks stored
in aerobic conditions At room temperature (25 C), with a loss of 50% -carotene,
however MOSQUERA (2010) mentions that gum arabic provides good retention
of volatile substances such as carotenes and confers effective protection against
oxidation.
5.5.5. Physicochemical characteristics of cocona dust.
The physicochemical characteristics of cocona powder are shown in
Table 20 where moisture content was 5.62 0.66%; Slightly higher than that
mentioned by CEBALLOS (2008), who indicates that the amount of moisture of
the lyophilized product should be from 1 to 4%, therefore the freeze-dried product
of cocona without encapsulant presents slight hygroscopicity; However,
CUELLAR (2008) mentions that the lyophilized material should have less than
15% humidity, and the freeze-dried coconuts are in this range. The following
values were also found: protein (6.08 0.02%), fat (0.91 0.03%), pH (3.87
0.02) and titratable acidity (11,45 0,024 G citric acid / 100 g).
According to the results obtained in the study, we conclude:
- Physico-chemical characteristics of cocona ecotype T-2: humidity
90.3 0.32%; Bx 6.23 0.05; Protein 0.8 0.01%; Fat 0.8 0.08%; PH 3.83
0.15; Titratable acidity1, 37 0.04 g citric acid / 100 g.
Phytochemicals present in the cocona: total polyphenols 150 0,01
mg Ac. Gallic / 100 g, vitamin C 5.20 0.02 mg ascorbic acid / 100 g and total
carotenes 0.28 0.01 mg carotene / 100 g.
 19

Color parameters evaluated in the cocona pulp: a * -3.59 0.06, b *

36.99 1.38, L * 72.77 1.55, H * 95.55 0.31 and C * 15.71 0.34.
- Retention of the antioxidant capacity for 60 days: 69.22% in freeze-
dried coconut pulp without encapsulant (PC), 94.08% in freeze-dried coconut
pulp with gum arabic encapsulant (PGA) and 95.08% in coconut pulp Lyophilized
with encapsulant maltodextrin (PMD); In total polyphenols was: 25.98% (PC),
80.71% (PGA) and 80.96% (PMD); In vitamin C was: 50.23% (PC), 86.92%
(PGA) and 86.27% (PMD) and in total carotenes was: 46.14% (PC), 97.11%
(PGA) and 96.05% (PMD). The color parameters in powdered coconut pulp with
encapsulants presented greater stability than the sample without encapsulant.
- In the coconut dust adsorption isotherms adjusted by the Smith and
Henderson models, the treatments resulted in low equilibrium moisture content.
- The physicochemical evaluation of cocona powder without freeze-
dried encapsulant at -45 C were: humidity 5.62 0.66%; Protein 6.08 0.02%;
Fat 0,91 0,03%; PH 3.87 0.02 and titratable acidity 11.45 0.024 g citric acid
/ 100 g.
- The best treatment was the lyophilized with encapsulant
maltodextrin (ED) 10, because it presented greater retention of the antioxidant
capacity, in addition its cost is lower than that of gum arabic.
VI. BIBLIOGRAPHIC REFERENCES
A.O.A.C.1998. Official methods of analysis of the association the official
agricultural chemist. De Board. USA.
A.O.A.C, 2001. Official methods of analysis of the association the official
agricultural chemist. De Board. USA.
BARBOSA-CANOVAS, G., ORTEGA-RIVAS, E., JULIANO, P., and YAN, H.
2005. Food powders: physical properties, processing and functionality.
Kluwer Academic/Plenum Publisher New York, N.Y. 372.
BEMILLER, J; WHISTLER, R. 1996. Carbohydrates. In: FENEMMA, O. R.
Editorial Food Chemistry. 3rd Ed. New York: Marcel Dekker. p.157-224.
BRITTON, G. 1993. Curso Latinoamericano de carotenoides en alimentos.
UNICAMP-CAMPINAS. Brasil.
CABRERA, A. 2008. Conservacin de pulpa de cocona (Sessilliflorum Dunal)
ecotipos T-2 y AR-1; aplicando mtodos combinados. Tesis de grado.
Universidad Nacional Agraria de la Selva. Tingo maria.127 p.
CARBAJAL, C.; BALCAZAR, L. 2006. Cultivo de Cocona. IIAP. Programa
Biodiversidad. Tingo Mara Per. 134 p.
CEBALLOS, A. 2008. Estudio comparativo de tres sistemas de secado para la
produccin de un polvo deshidratado de fruta. Tesis de grado. Universidad
Nacional de Colombia. 111 p.
CUELLAR, N. 2008. Ciencia tecnologa e industria de los alimentos. Grupo Latina
editores. Bogot Colombia.103 p.
COLOME, F. 2008. Utilizacin de las isotermas de adsorcin del atomizado de
la sachapapa (Discoreatrifida) FIA; UNAP Iquitos, 96 p.
DZIEZAK, J. 1988. Microencapsulation and Encapsulated Ingredients. Food
Technology.151 p.
GABAS, L.; TELIS, N.; SOBRAL, A.; TELIS-ROMERO, J. 2007. Effect of
maltodextrin and arabic gum in water vapor sorption thermodynamic
 20

properties of vacuum dried pineapple pulp powder. Journal of Food

Engineering, v. 82, p.246-252.
GOKMEN, V., SERPEN, A.; FOGLIANO, V. 2009. Direct measurement of the
total antioxidant capacity of foods: TheQUENCHER approach.Trends in
Food Science and Technology, 20, p. 278288.
GONZLES, M.; BETACOURT, R.; ORTIZ, R. 2000. Dao oxidativo y
antioxidantes. Bioqumica. Universidad autnoma metropolitana- unidad
Iztapalapa. Mxico. 25 (1): p. 3-9. A.O.A.C.1998. Official methods of
analysis of the association the official agricultural chemist. De Board. USA.
HUAYANAY, H. 2000. Quality evaluation of 8 coconuts ecotypes (Solanum topiro
HBK) thesis. National Agrarian University of the Forest. Tingo Mara.
Peru.150 p.
HUNG, C .; YEN, C. 2002. Antioxidant Activity of Phenolic Compounds Isolated
from Mesona Procumbens Hemsl. Journal of Agricultural and Food
Chemistry, v. 50, n. 10, p.2993-2997.
JOWITT, R. 1983. Physical properties of foods. New York: Applied Science
Publishers.
KIRBY, J .; WHITTLE, J .; RIGBY, N .; COXON, T .; LAW, A. 1991. Stabilization
of ascorbic acid by microencapsulation in liposomes. International Journal
of Food Science and Technology, 26 (5): 437-449 p.
LIZCANO, L .; BAKKALI, F .; RUIZ, I. 2010. Antioxidant activity and polyphenol
content of aqueous extracts from Colombian Amazonian plants with
medicinal use. Food Chem 119: p. 1566-1570.
MOSQUERA, L. 2010. Influence of moisture and the addition of solutes
(maltodextrin and gum arabic) on the physico-chemical properties of
boroj and strawberry powder. PhD thesis. Polytechnic university of
Valencia. Spain. 247 p.
POLYAKOV, N .; LESHINA, T .; KONOVALOVIA, T .; KISPERT, L. 2001.
Carotenoids as scaavengers of free radicals in fenton reaction:
antioxidants or pro oxidants. J. Fre. Rad. Boil. And med. 31 (3): p. 398-
404.
RIGUETTO, M. 2004. Physical-chemical characterization and stability of juice of
green acerola microencapsulated by atomization and lyophilization.
Thesis (Doctorate). Faculty of Food Engineering, UNICAMP. 178 p.
SANDOVAL, M .; OKUHAMA, N .; ANGELES, F. 2001. Research techniques to
determine the antioxidant and anti-inflammatory activity of medicinal
plants in the Amazon. 1 st international workshop. Iquitos - Peru.
SHAHIDI, F .; HAN, X. Q. 1993. Encapsulation of food ingredients. Critical
Reviews in Food Science and Nutrition, v. 33, No. 6, p. 501-547.
SIES, H. 1997 Antoxidant in Disassemechanism and Therapy. Vol 38 USA
academic Press.Inc.293 p.
ZANALONI, E. 1992. Use of gelling agents and thickeners in ice cream. Heladera
Panadera Latinoamericana, v. 19, no. 107, p.39-46.
ZAVALETA, A. 1992. Soil Science. The soil in relation to production. Lime.
CONCYTEC. Lime. Peru 190 p.
 21

UNIVERSITY NATIONAL JUNGLE AGRARIAN

FACULTY OF ENGINEERING IN FOOD INDUSTRIES
Academic Department of Science, Technology and Food Engineering

Scientific article
"INFLUENCE OF ENCAPSULANTS: ARAB GUM AND MALTODEXTRIN IN
THE COCONUT PHYTOCHEMICALS (Solanum sessilliflorum Dunal)
ECOTIPO TIO 2 LYOPHILIZED"

RESPONSABLE

ELMER JHON LINO CRESPO

Tingo Mara PER

2017