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espanolEl objetivo del presente trabajo fue estudiar la influencia de las condiciones de secado de capsulas de extracto de yerba mate (Ilex paraguariensis St. Hilaire). Las mismas se obtuvieron aplicando la tecnica de gelificacion ionica y fueron sometidas a tres condiciones de secado: microondas y secado convectivo a 60 y 80o C. Las isotermas de adsorcion obtenidas fueron del tipo sigmoidal y la ecuacion de GAB fue la que mejor explico el comportamiento de los datos experimentales, no encontrandose diferencias estadisticas significativas entre los materiales. Los contenidos de polifenoles totales (CPT) y capacidad antioxidante (CAO) presentaron valores entre 20,12 y 19,68 g EAG/100g ms (masa seca) para CPT, y para la CAO entre 20,47 y 19,45 g EAA/100g ms, no encontrandose diferencias estadisticas significativas. El consumo de 5 g de capsulas aportaria el 41% del requerimiento diario de calcio. La velocidad de rehidratacion fue mayor para las capsulas secadas con microondas. EnglishThe objective of this work was to study the influence of drying conditions on yerba mate extract capsules (Ilex paraguariensis St. Hilaire). They were obtained by applying the ionic gelation technique and were subjected to three drying conditions: microwave and convective drying at 60 and 80o C. The sorption isotherms obtained were of the sigmoidal type and the GAB equation was the one that best explained the behavior of the experimental data, and no significant statistical differences were found in the three materials. The contents of total polyphenols (CPT) and antioxidant capacity (CAO) presented values between 20.12 and 19.68 g EAG / 100g DM (dry mass) for CPT, and for the CAO between 20.47 and 19.45 g EAA / 100g DM, no significant statistical differences were found. The consumption of 5 g of capsules, would contribute 41% of calcium daily requirement. The rehydration rate was higher for the microwave-dried capsules.

Encapsulación de antioxidantes del concentrado de Yerba Mate: Influencia de las condiciones de secado