Propiedades fisicoquímicas y estabilidad térmica del colorante de flores de Hibiscus rosa-sinensis con potencialidades como ingrediente funcional en alimentos
DOI:
https://doi.org/10.5281/zenodo.21864304Palabras clave:
Hibiscus rosa-sinensis L., colorante natural, capacidad antioxidante, secado por atomización, estabilidad térmicaResumen
Los colorantes naturales de origen vegetal constituyen alternativas sostenibles y funcionales frente a los sintéticos. Este estudio evaluó la estabilidad y propiedades funcionales del colorante en polvo de Hibiscus rosa-sinensis L., obtenido por secado por atomización, utilizando maltodextrina y goma xantana. Se determinaron las propiedades de flujo y la estabilidad térmica. El polvo mostró retención eficiente de bioactivos, con 672,6 mg EAG/100 g de polifenoles totales, 400 mg EQ/100 g de flavonoides, 380,9 mg C3G/100 g de antocianinas y capacidad antioxidante de 837,5 mM EAA/g. Presentó humedad de 7,64 % y elevada higroscopicidad (22,9 %), solubilidad de 87,8 % y rápido tiempo de disolución (47,3 s). La porosidad (74,3 %) y los índices de Carr (24 %) y Hausner (1,33) indicaron fluidez aceptable y baja cohesividad, adecuada para aplicaciones industriales. La degradación térmica de antocianinas siguió una cinética de primer orden, con constante de velocidad de 0,0143 d⁻¹ a 25 °C a 0,0788 d⁻¹ a 55 °C y energía de activación de 50,01 kJ/mol. Los tiempos de vida media (t₁/₂) y t₉₀% disminuyeron con la temperatura, y el coeficiente Q₁₀ evidenció mayor sensibilidad entre 25–35 °C. La combinación de encapsulantes estabilizó las antocianinas, preservando color y actividad antioxidante. El polvo presenta alto valor tecnológico y nutracéutico como colorante natural funcional en alimentos, requiriendo control de temperatura y humedad en almacenamiento.
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Derechos de autor 2026 Ileana Olivares, José A. Arencibia, Alicia Casariego (Author)
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
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