Influence of Core Percentage and Inlet Temperature on the Microencapsulation of Guinea Pig Blood Erythrocytes in Tara Gum and Quinoa Starch Matrices

Altamirano-Laura F.Y.; Ligarda-Samanez C.A.; Choque-Quispe D.; Moscoso-Moscoso E.; Taipe-Pardo F.; Peralta-Guevara D.E.; Ramos-Pacheco B.S.; Palomino-Rincón H. · Lecture Notes on Multidisciplinary Industrial Engineering (2025) · DOI: 10.1007/978-3-031-86954-9_1

Resumen

Iron-deficiency anemia affects young children and pregnant women, making iron fortification a key strategy for addressing this issue. This study evaluated the impact of core percentage and inlet temperature on microcapsules of guinea pig (Cavia porcellus) blood erythrocytes in tara gum and quinoa starch matrices. Erythrocytes were centrifuged, dried, and microencapsulated using spray drying with 5 and 10% core concentrations at 120 and 140 °C. Parameters like iron content, yield, hygroscopicity, moisture, solubility, water activity, and particle size were analyzed. Iron content ranged from 2.11 to 3.56 mg/g, with higher core percentages increasing iron levels. Yield ranged from 48.43 to 60.79%, improving with temperature. Solubility was between 51.42 and 56.82%, and particle sizes were 6.89–8.78 μm. In conclusion, core percentage and temperature significantly affected microcapsule characteristics, showing that guinea pig erythrocytes can be efficiently microencapsulated, offering a viable option for iron fortification. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2025.

Instituciones: Universidad Nacional José María Arguedas