Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Aguinsaca Narvaez, Alex FernandoSubject: search.filters.subject.INDUSTRIA ALIMENTARIA

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    Desarrollo de un aditivo microencapsulado con base a edulcorantes de stevia (Stevia rebaudiana) para su aplicación en bebidas instantáneas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Aguinsaca Narvaez, Alex Fernando; López Hernández, Orestes Darío
    The extraction of steviol glycosides from Stevia rebaudiana leaves is a relevant process for the creation of food products. The present study demonstrates the optimization of the extraction conditions and the subsequent formulation of a flavor additive with improved properties. The development of the additive consisted of three stages: extraction of the glycosides using water as solvent, microencapsulation of the extract with the flavoring agent by spray drying, and sensory evaluation. The tests were performed by varying three factors: the ratio of plant matter per volume of solvent (1:10; 2:10; 3:10), exposure time (10, 35, 60 minutes) and temperature (40, 70, 95 degrees Celsius). The highest total solids content was achieved with 10 minutes of exposure at a 3:10 ratio and a temperature of 95 degrees Celsius. The extract obtained was microencapsulated using a mixture of polysaccharides. Results obtained by FITS spectroscopy confirmed that both steviol glycosides and flavoring were effectively retained in the core of the microcapsules. A sensory panel evaluated the acceptability of the additive in a reconstituted beverage, obtaining a high satisfaction of the organoleptic characteristics. In conclusion, the developed additive improved the stability and flavor profile of steviol glycosides, offering a viable alternative for the instant beverage industry kept in its core.