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Microencapsulation of aroma compounds produced by Pichia fermentans
Microencapsulación de compuestos aromáticos producidos por Pichia fermentans
DOI:
https://doi.org/10.15446/dyna.v89n220.97045Palabras clave:
Pichia fermentans, molasses, microencapsulation, sensory analysis (en)Pichia fermentans, melaza, microencapsulación, análisis sensorial (es)
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Aroma and fragrance compounds have broad applications in the food, cosmetic and pharmaceutical industries. However, these compounds are mainly produced by chemical synthesis. An alternative, sustainable and promising route for the natural production of flavour compounds is microbial transformation processes. In this work, we obtained the production of different aroma compounds in significant concentrations, such as isoamyl acetate, isoamyl alcohol, ethyl acetate and acetaldehyde, among others, from agribusiness by-products (sugarcane molasses) and using Pichia fermentans. These were subsequently concentrated by pervaporation and microencapsulation by spray drying using different encapsulating agents. The results showed that when these techniques were applied to two iced beverages, they produced an odour of fruity notes, especially those of banana. In addition, woody and alcoholic notes were identified by the panellists. Finally, the best encapsulating agents were dextrin (73.49 ppm) and the dextrin and maltodextrin mixture (72.58 ppm
Los compuestos aromáticos tienen amplias aplicaciones en las industrias alimentaria, cosmética y farmacéutica. Sin embargo, estos compuestos se producen principalmente por síntesis química. Una alternativa, sostenible y prometedora para la producción natural de compuestos aromáticos son los procesos fermentativos usando microrganismos. En este trabajo se obtuvo la producción de diferentes compuestos aromáticos en concentraciones significativas, como acetato de isoamilo, alcohol isoamílico, acetato de etilo y acetaldehído, entre otros, a partir de subproductos de la agroindustria (melaza de caña de azúcar), usando Pichia fermentans como inoculo. Los compuestos aromáticos se concentraron posteriormente por pervaporación y microencapsulación mediante secado por aspersión utilizando diferentes agentes encapsulantes. Se encontró que cuando estas técnicas se aplicaron a dos bebidas, produjeron un olor de notas afrutadas, especialmente las de plátano. Además, los panelistas identificaron notas amaderadas y alcohólicas. Finalmente, se encontró que los mejores agentes encapsulantes eran la dextrina (73,49 ppm) y la mezcla de dextrina y maltodextrina (72,58 ppm).
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