Elaboración de conservas vegetales con microencapsulación de aceite esencial de romero.

Abstract

Nowadays, consumers not only give importance to the nutritional value of food, but also to other sensorial characteristics, texture, healthy food and benefits. Essential oils are complex mixtures of volatile organic compounds biosynthesized by plants, which have important biological and organoleptic activities. However, their use in the food industry is limited due to their high volatility and tendency to degrade in the presence of environmental factors, which makes it necessary to cover them with an external barrier. For this reason, microencapsulation of essential oils in emulsion based systems is a widely used technique. The objective of this work was to develop and characterize vegetable preserves that contain microcapsules with rosemary essential oil and evaluate the changes that occur in preserves with the different emulsions. The results confirm that the addition of the emulsions does not cause relevant changes in the pH, the ºBrix and the final viscosity of the vegetable preserves. However, droplet size distribution was found to vary with an increase in the droplet size of the emulsion, although without modification along time.