<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122019000200134</article-id>
<article-id pub-id-type="doi">10.15446/acag.v68n2.79078</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks]]></article-title>
<article-title xml:lang="es"><![CDATA[Aplicación de microencapsulado de antocianinas extraídas de repollo morado en bebidas lácteas fermentadas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa Álvarez]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Contreras]]></surname>
<given-names><![CDATA[Javiera]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Escobar Rodríguez]]></surname>
<given-names><![CDATA[Darling]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez Rondón]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bugueño Muñozí]]></surname>
<given-names><![CDATA[Waldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cerezal Mezquita]]></surname>
<given-names><![CDATA[Pedro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Antofagasta Facultad de Ciencias de la Salud Departamento de Ciencia de los alimentos y Nutrición, Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA)]]></institution>
<addr-line><![CDATA[Antofagasta ]]></addr-line>
<country>Chile</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>68</volume>
<numero>2</numero>
<fpage>134</fpage>
<lpage>141</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122019000200134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122019000200134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122019000200134&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life. In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained in a fermented milk beverage. Scalded was used for enzymatic inactivation in purple cabbage (Brassica oleracea L. ssp. Capitata f. Rubra) leaves, the extraction of bioactive compounds was carried out using green technologies (microwaves), concentrating the anthocyanin solution and mixing with wall materials such as maltodextrin, inulin and gum arabic for microencapsulation and addition to fermented milk beverage. The color stability was determined for 8 days; the AE of the beverage was slightly perceptible by the human eye. The concentration of anthocyanins was 199 mg/L with a solution of water and 2% acidified ethyl alcohol at 880 W of power for 90 s; the best drying performance was 58.9%.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La microencapsulación protege diferentes compuestos bioactivos (antocianinas) de factores ambientales, aumentando su vida media. En este estudio, se determinaron las condiciones de extracción y microencapsulación para las antocianinas de hojas de repollo morado (Brassica oleracea L. sp. Capitata f. Rubra), además de la estabilidad del pigmento natural obtenido en una bebida fermentada láctea. Para la inactivación enzimática en las hojas de repollo morado se utilizó el escaldado y la extracción de compuestos bioactivos se realizó mediante tecnologías verdes (microondas), concentrando la solución de antocianinas y mezclando con materiales pared como: maltodextrina, inulina y goma arábiga para su microencapsulación y adición a bebidas lácteas fermentadas. La estabilidad del color se determinó durante 8 días. El AE de la bebida fue levemente perceptible por el ojo humano. La concentración de antocianinas fue de 199 mg/L con una solución de agua y alcohol etílico acidificada al 2% a 880 W de potencia durante 90 s; el mejor rendimiento de secado fue de 58.9%.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Brassica oleracea]]></kwd>
<kwd lng="en"><![CDATA[microwave]]></kwd>
<kwd lng="en"><![CDATA[microcapsule]]></kwd>
<kwd lng="en"><![CDATA[natural pigments]]></kwd>
<kwd lng="es"><![CDATA[Brassica oleracea]]></kwd>
<kwd lng="es"><![CDATA[microondas]]></kwd>
<kwd lng="es"><![CDATA[microcapsulas]]></kwd>
<kwd lng="es"><![CDATA[pigmentos naturales]]></kwd>
</kwd-group>
</article-meta>
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