Elaboración y estandarización de microencapsulados de aceites esenciales de cúrcuma (Curcuma longa) y jengibre (Zingiber officinale) como aditivos nutricionales para piscicultura
This research is based on the analysis for the development of microencapsulated with two essentials oils Curcuma longa and Zingiber officinale for possible application on fish farming as nutritional additives, though the use of matodextrin and arabic gum as an encapsulating material and the mi...
| Autor Principal: | Negrete Ocampo, Fausto Andrés |
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| Otros Autores: | Secaira Larco, Laura María |
| Idioma: | spa |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/12562 |
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| Sumario: |
This research is based on the analysis for the development of microencapsulated with
two essentials oils Curcuma longa and Zingiber officinale for possible application on
fish farming as nutritional additives, though the use of matodextrin and arabic gum as
an encapsulating material and the microencapsulation technique spray drying.
For the elaboration of the microencapsulated, we used as raw materials: maltodextrin,
arabic gum, essential oils (curcuma and ginger) and water. The analytic techniques
that we used to verify the encapsulation capacity and good quality of the final product
are: Scanning Electron Microscopy (SEM), Humidity, Gas Chromatography – Mass
Spectrometry (GC-MS) and Infrared Spectroscopy (FTIR).
The results demonstrate the excellent synergism between the materials used as
encapsulates (maltodextrin and arabic gum), a low percentage of humidity of the
microcapsules in both cases which means that they have a good stability, the spherical
shape without pores or cracks in their surface. Microencapsulation efficiency has been
tested with data derived from the GC-MS and FTIR analysis |
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