Effect of microencapsulation of garlic extract antioxidants (Allium sativum) in corn tortillas

• DOI: https://doi.org/10.22533/at.ed.3174202408074

• Palavras-chave: Alimento funcional, compuestos antioxidantes, encapsulación, Allium sativum, tortillas.

• Keywords: Functional food, antioxidant compounds, encapsulation, Allium sativum, tortillas.

• Abstract:

  The corn tortilla is a food in high demand in Mexico, because it is versatile as it can be combined with legumes, fruits and even animal derivatives, which makes it an excellent means for incorporating essential nutrients for the human body. Being that, a blue corn tortilla was made to which emulsions were incorporated with extracts of dried encapsulated garlic (TASE), fresh encapsulated garlic (TAFE), dried unencapsulated garlic (TAS) and fresh garlic (TAF), as well as, a control tortilla was prepared to evaluate the effect on nutritional intake (through chemical-proximal analysis), texture analysis (texturometer) and antioxidant capacity (ABTS and DPPH). According to the results, the tortillas added with TASE and TAFE had a higher protein content compared to the control and the other treatments. The same trend was observed in the fiber and lipid content, due to the fact that in the encapsulated It incorporates whey protein, oil and gums, providing nutrients from these sources to the food. In the case of ash and humidity, there were no significant differences between the treatments, only these when compared with the control in terms of humidity since this had up to 50% less. Regarding texture, the encapsulated tortillas presented lower tensile strength, meaning that they were softer and required less force to cause rupture, compared to the other treatments and the control tortilla. In the determination of ABTS and DPPH, it was shown that the treatments added with extracts encapsulated with the W1/O/WGA70%-WPC30% emulsion, presented a greater inhibition of the ABTS and DPPH radicals, with the protection against temperature being effective during the preparation of tortillas. Therefore, the incorporation of encapsulated bioactive garlic compounds allows the generation of a highly consumed functional food with the security of their protection during the processing stages.