<?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>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042017000300167</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v24n3a02</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[DOUBLE EMULSION AND COMPLEX COACERVATION IN STEVIA ENCAPSULATION]]></article-title>
<article-title xml:lang="es"><![CDATA[DOBLE EMULSIÓN Y COACERVACION COMPLEJA EN LA ENCAPSULACIÓN DE ESTEVIA]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MICANQUER-CARLOSAMA]]></surname>
<given-names><![CDATA[Adriana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[SERNA-COCK]]></surname>
<given-names><![CDATA[Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[AYALA-APONTE]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Faculty of Engineering and Management ]]></institution>
<addr-line><![CDATA[Palmira Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle Faculty of Engineering School of Food Engineering]]></institution>
<addr-line><![CDATA[ Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>24</volume>
<numero>3</numero>
<fpage>167</fpage>
<lpage>177</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042017000300167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042017000300167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042017000300167&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background:  Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems.  Objective:  Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation.  Methods:  The effect of the concentration of the sweetener was determined (3.5; 5; 7.5 and 10% p/p) as well as the concentration of the wall material (2.5 and 5% p/p), on the morphology, capsules size, and encapsulation capacity. The double emulsion was prepared, the coacervate was formed, and then capsules were lyophilized. The morphology and capsule size were measured before and after lyophilization by optical microscopy. From Fourier´s infrared transformed spectrometry, encapsulation capacity was analyzed. Water activity and solubility were measured in lyophilized capsules.  Results:  Micro and nanocapsules (minimum size of 19.39 ± 0.74&#956;m and 62.33 ± 6.65&#956;m maximum) were obtained. Micrographs showed that the encapsulation technique used, allows obtaining dispersed stevia capsules and those of round and homogeneous morphology. The encapsulation capacity was 84.37 ± 4.04%. The minimum value of water activity was 0.49 ± 0.01 and 17.65 ± 0.91% of solubility.  Conclusions:  An increased in encapsulation capacity was obtained when the highest concentration of the wall material was used. The capsule diameter increased as the sweetener concentrations increased. The formulation to 5% (p/p) of stevia and 5% (p/p) in wall material was associated with better controlled release of the sweetener, which allows establishing subsequent applications in which the sweet taste is prolonged and the stevia bitter taste concealed.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes: La estevia deja sabor residual al ser consumida, y su sabor dulce permanece poco tiempo, por lo cual, la encapsulación es una opción para mitigar estos problemas.  Objetivo:  Se evaluó el sistema doble emulsión seguido por coacervación compleja en la encapsulación de estevia.  Métodos:  Se determinó el efecto de la concentración del edulcorante (3.5; 5; 7.5 y 10% p/p) y de la concentración del material de pared (2.5 y 5% p/p), en la morfología, tamaño de cápsulas, y capacidad de encapsulación. Se elaboró la doble emulsión, se formó el coacervado, y posteriormente, las cápsulas se liofilizaron. La morfología y el tamaño de las cápsulas, se midieron antes y después de la liofilización mediante microscopia óptica. A partir de espectrometría infrarroja de transformada de Fourier se analizó capacidad de encapsulación. En las cápsulas liofilizadas se midió actividad de agua y solubilidad.  Resultados:  Se obtuvieron micro y nanocápsulas (tamaño mínimo de 19.39±0.74µm y máximo 62.33±6.65µm). Las micrografías indica-ron que la técnica de encapsulación usada, permite obtener cápsulas de estevia dispersas y de morfología redonda y homogénea. La capacidad de encapsulación fue 84.37±4.04%. El valor mínimo de actividad de agua fue 0.49±0.01, y solubilidad de 17.65±0.91%.  Conclusiones:  Se obtuvo incremento en la capacidad de encapsulación cuando se utilizó la mayor concentración del material de pared. El diámetro de las cápsulas aumentó a medida que se incrementaron las concentraciones del edulcorante. Se concluyó que la formulación a 5% (p/p) de edulcorante y de 5% (p/p) en material de pared fue el tratamiento que mejor se asocia a una liberación controlada de estevia, lo cual permite establecer posteriores aplicaciones en las que se prolongue el sabor dulce y enmascare el sabor amargo de la estevia.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Stevia]]></kwd>
<kwd lng="en"><![CDATA[natural sweetener]]></kwd>
<kwd lng="en"><![CDATA[capsule]]></kwd>
<kwd lng="en"><![CDATA[complex coacervation]]></kwd>
<kwd lng="en"><![CDATA[double emulsion]]></kwd>
<kwd lng="es"><![CDATA[Estevia]]></kwd>
<kwd lng="es"><![CDATA[edulcorante natural]]></kwd>
<kwd lng="es"><![CDATA[cápsula]]></kwd>
<kwd lng="es"><![CDATA[coacervación compleja]]></kwd>
<kwd lng="es"><![CDATA[doble emulsión]]></kwd>
</kwd-group>
</article-meta>
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