Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/3168 |
Resumo: | This study aimed to develop general microcapsules containing turmeric oleoresin and cluster derived from turmeric suspended in canola oil from concentrated whey protein, encapsulating material, and evaluate their antimicrobial activity. Turmeric gained fresh in the municipality of Mara Rosa underwent slicing and dehydration in an oven with air circulation. Obtained as a powder after successive washes with ethanol generated containing the ethanol extract of turmeric oleoresin which was rotaevaporado generating the turmeric oleoresin. This extract was subjected to vacuum filtration in order to remove solid fractions, and this filtration gave a cluster of turmeric. Both the extract containing oleoresin such as agglomerated product obtained by filtration were suspended in canola oil and used as core material for developing microcapsules. The microcapsules obtained had good sphericity concluding that the protein concentrate of whey was a good encapsulating material to the core studied. The microcapsules and free oleoresin extract were taken for analysis of antibacterial activity using agar diffusion test and found that the extract of turmeric oleoresin can be regarded as a potential antimicrobial agent, none of the microcapsules showed antimicrobial activity against fungus, but against the bacteria showed bacteriostatic action. We evaluated the behavior of the microcapsules determining their sorption isotherms, thermal stability and glass transition temperature. Before the study concluded that: the microcapsules oleoresin showed good thermal stability at temperatures that did not exceed 225 ° C, while the turmeric powder had good stability under temperatures slightly higher, up to 250 ° C, and these results do not conclusive, necessitating characterization studies of the patterns. |
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Cavallieri, Ângelo Luiz Fazzanihttp://lattes.cnpq.br/3986729217794435Cavallieri, Ângelo Luiz FazzaniMarques, Adriana Regía de SouzaMoura, Celso José dehttp://lattes.cnpq.br/9731190298111987Reis, Pamela Cristina de Sousa Guardiano2014-09-25T11:39:13Z2013-02-15REIS, Pamela Cristina de Sousa Guardiano. Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma. 2013. 88 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013.http://repositorio.bc.ufg.br/tede/handle/tede/3168This study aimed to develop general microcapsules containing turmeric oleoresin and cluster derived from turmeric suspended in canola oil from concentrated whey protein, encapsulating material, and evaluate their antimicrobial activity. Turmeric gained fresh in the municipality of Mara Rosa underwent slicing and dehydration in an oven with air circulation. Obtained as a powder after successive washes with ethanol generated containing the ethanol extract of turmeric oleoresin which was rotaevaporado generating the turmeric oleoresin. This extract was subjected to vacuum filtration in order to remove solid fractions, and this filtration gave a cluster of turmeric. Both the extract containing oleoresin such as agglomerated product obtained by filtration were suspended in canola oil and used as core material for developing microcapsules. The microcapsules obtained had good sphericity concluding that the protein concentrate of whey was a good encapsulating material to the core studied. The microcapsules and free oleoresin extract were taken for analysis of antibacterial activity using agar diffusion test and found that the extract of turmeric oleoresin can be regarded as a potential antimicrobial agent, none of the microcapsules showed antimicrobial activity against fungus, but against the bacteria showed bacteriostatic action. We evaluated the behavior of the microcapsules determining their sorption isotherms, thermal stability and glass transition temperature. Before the study concluded that: the microcapsules oleoresin showed good thermal stability at temperatures that did not exceed 225 ° C, while the turmeric powder had good stability under temperatures slightly higher, up to 250 ° C, and these results do not conclusive, necessitating characterization studies of the patterns.Este trabalho teve por objetivo geral desenvolver microcápsulas contendo oleorresina de cúrcuma e aglomerado derivado da cúrcuma suspensos em óleo de canola, a partir de concentrado de proteína do soro do leite, material encapsulante, e avaliar a sua atividade antimicrobiana. Cúrcuma in natura adquirida no município de Mara Rosa foi submetida a fatiamento e desidratação em estufa com circulação de ar. Obteve-se um pó que, após sucessivas lavagens com etanol gerou o extrato etanólico contendo oleorresina de cúrcuma que foi rotaevaporado gerando a oleorresina de cúrcuma. Esse extrato foi submetido a uma filtração a vácuo, a fim de se retirar frações sólidas, e obteve-se dessa filtração um aglomerado de cúrcuma. Tanto o extrato contendo oleorresina quanto esse produto aglomerado obtido pela filtração foram suspensos em óleo de canola e utilizados como material de recheio para desenvolvimento de microcápsulas. As microcápsulas obtidas apresentaram boa esfericidade concluindo que o concentrado proteico do soro de leite constituiu um bom material encapsulante para o núcleo estudado. As microcápsulas e o extrato de oleorresina livre foram levados para análise de atividade antibacteriana através de teste de difusão em ágar e concluiu-se que o extrato de oleorresina de cúrcuma pode ser tido como um agente antimicrobiano em potencial; nenhuma das microcápsulas apresentou ação antimicrobiana contra o fungo, mas contra a bactéria apresentaram ação bacteriostática. Foi avaliado também o comportamento das microcápsulas determinando suas isotermas de sorção, estabilidade térmica e temperatura de transição vítrea. Diante do estudo concluiu-se que: as microcápsulas de oleorresina apresentaram boa estabilidade térmica sob temperaturas que não ultrapassassem 225°C; enquanto que as de aglomerado de cúrcuma apresentaram boa estabilidade sob temperaturas um pouco maiores, até 250°C, sendo estes resultados não conclusivos, necessitando-se de estudos de caracterização dos padrões.Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2014-09-24T14:14:57Z No. of bitstreams: 2 Reis, Pamela Cristina de Sousa Guardiano.pdf: 1296512 bytes, checksum: 257e678ee16ea253856f4f88bba00934 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Approved for entry into archive by Cláudia Bueno (claudiamoura18@gmail.com) on 2014-09-25T11:39:13Z (GMT) No. of bitstreams: 2 Reis, Pamela Cristina de Sousa Guardiano.pdf: 1296512 bytes, checksum: 257e678ee16ea253856f4f88bba00934 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Made available in DSpace on 2014-09-25T11:39:13Z (GMT). No. of bitstreams: 2 Reis, Pamela Cristina de Sousa Guardiano.pdf: 1296512 bytes, checksum: 257e678ee16ea253856f4f88bba00934 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2013-02-15Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfhttp://repositorio.bc.ufg.br/tede/retrieve/8663/Reis%2c%20Pamela%20Cristina%20de%20Sousa%20Guardiano.pdf.jpgporUniversidade Federal de GoiásPrograma de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA)UFGBrasilEscola de Agronomia e Engenharia de Alimentos - EAEA (RG)AL-MUHTASEB, A. H. .; MCMINN, W. A. M. .; MAGEE, T. R. A. Moisture sorption isotherm characteristics of food products : a review. Trans ICheme, v. 80, p. 118-128, 2002. AUGUSTIN, M. A., HEMAR, Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chemical Society Reviews, v.38, p. 902–912, 2009. COMUNIAN, T. A.; MONTERREY-QUINTERO, E. S.; THOMAZINI, M.; BALIEIRO, J. C. C.; PICCONE, P.; PITTIA, P.; FAVARO-TRINDADE, C. S. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems. International Journal of Food Science and Technology, v. 46, p.1259–1265, 2011. FAVARO-TRINDADE, C. S.; PINHO, S. C.; ROCHA, G. A. Revisão: microencapsulação de ingredientes alimentícios. Brazilian Journal of Food Technology, v. 11, p. 103-112, 2008. FRASCARELI, E. C.; SILVA, V. M.;TONON, R. V.; HUBINGER, M. D. Determination of critical storage conditions of coffee oil microcapsules by coupling water sorption isotherms and glass transition temperature. International Journal of Food Science e Technology, v. 47, n. 5, p. 1044-1054, 2012a. FILHO, A. B. C.; SOUZA, R. J.; BRAZ, L. T.; TAVARES, M. Cúrcuma: Planta Medicinal, Condimentar e de Outros Usos Potenciais". Ciência Rural, Santa Maria, v. 30, n. 1, p. 171-175, 2000. GOVINDARAJAN, V. S. Turmeric-Chemistry, Technology and Quality. Food Science Nutrition. v.12, n.3, p.199-301, 1980. LORENZI, H. E.; MATOS, F. J. A. Plantas medicinais no Brasil/ Nativas e exóticas. Nova Odessa, Instituto Plantarum. 512 p, 2002. ROSENBERG, M.; TALMON, Y.; KOPELMAN, I. J. Factors affecting retention in spray-drying microencapsulation of volatile materials. Journal of Agricultural and Food Chemistry, v. 36, p. 1288-1294, 1990. ROSERGARTEN, F. J. The Book of Spices. Pyramid Communications, New York, 1973. SILVA, L. V., NELSON, D. L., DRUMMOND, M. F. B., DUFOSSÉ, L. e GLÓRIA, M. B. A. Comparison of hydrodistillation methods for the deodorization of turmeric. Food Research International, 8–9, p.1087–1096, 2005. SHARMA, R. A.; GESCHER, A. J.; STEWARD, W. P. Curcumin: the story so far. European Journal of Cancer, v. 41, n.13, p. 1955–1968, 2005. TONON, R. V.; BARONI, A.F.; BRABET, C.; GIBERT, O.; PALLET, D.; HUBINGER, M. D. . Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Journal of Food Engineering, v. 94, n. 3-4, p. 215-221, out. 2009. 82 TUBA, A., ILHAMI, G. Antioxidant and radical scavenging properties of curcumin. 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dc.title.por.fl_str_mv |
Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma |
dc.title.alternative.eng.fl_str_mv |
Development, characterization, antimicrobial activity and stability of microcapsules oleoresin turmeric |
title |
Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma |
spellingShingle |
Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma Reis, Pamela Cristina de Sousa Guardiano Cúrcuma Microcápsulas Microorganismos Isotermas Transição vítrea Turmeric Microcapsules Microorganisms; Isotherms Glass transition CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma |
title_full |
Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma |
title_fullStr |
Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma |
title_full_unstemmed |
Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma |
title_sort |
Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma |
author |
Reis, Pamela Cristina de Sousa Guardiano |
author_facet |
Reis, Pamela Cristina de Sousa Guardiano |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Cavallieri, Ângelo Luiz Fazzani |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3986729217794435 |
dc.contributor.referee1.fl_str_mv |
Cavallieri, Ângelo Luiz Fazzani |
dc.contributor.referee2.fl_str_mv |
Marques, Adriana Regía de Souza |
dc.contributor.referee3.fl_str_mv |
Moura, Celso José de |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9731190298111987 |
dc.contributor.author.fl_str_mv |
Reis, Pamela Cristina de Sousa Guardiano |
contributor_str_mv |
Cavallieri, Ângelo Luiz Fazzani Cavallieri, Ângelo Luiz Fazzani Marques, Adriana Regía de Souza Moura, Celso José de |
dc.subject.por.fl_str_mv |
Cúrcuma Microcápsulas Microorganismos Isotermas Transição vítrea |
topic |
Cúrcuma Microcápsulas Microorganismos Isotermas Transição vítrea Turmeric Microcapsules Microorganisms; Isotherms Glass transition CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Turmeric Microcapsules Microorganisms; Isotherms Glass transition |
dc.subject.cnpq.fl_str_mv |
CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS |
description |
This study aimed to develop general microcapsules containing turmeric oleoresin and cluster derived from turmeric suspended in canola oil from concentrated whey protein, encapsulating material, and evaluate their antimicrobial activity. Turmeric gained fresh in the municipality of Mara Rosa underwent slicing and dehydration in an oven with air circulation. Obtained as a powder after successive washes with ethanol generated containing the ethanol extract of turmeric oleoresin which was rotaevaporado generating the turmeric oleoresin. This extract was subjected to vacuum filtration in order to remove solid fractions, and this filtration gave a cluster of turmeric. Both the extract containing oleoresin such as agglomerated product obtained by filtration were suspended in canola oil and used as core material for developing microcapsules. The microcapsules obtained had good sphericity concluding that the protein concentrate of whey was a good encapsulating material to the core studied. The microcapsules and free oleoresin extract were taken for analysis of antibacterial activity using agar diffusion test and found that the extract of turmeric oleoresin can be regarded as a potential antimicrobial agent, none of the microcapsules showed antimicrobial activity against fungus, but against the bacteria showed bacteriostatic action. We evaluated the behavior of the microcapsules determining their sorption isotherms, thermal stability and glass transition temperature. Before the study concluded that: the microcapsules oleoresin showed good thermal stability at temperatures that did not exceed 225 ° C, while the turmeric powder had good stability under temperatures slightly higher, up to 250 ° C, and these results do not conclusive, necessitating characterization studies of the patterns. |
publishDate |
2013 |
dc.date.issued.fl_str_mv |
2013-02-15 |
dc.date.accessioned.fl_str_mv |
2014-09-25T11:39:13Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
REIS, Pamela Cristina de Sousa Guardiano. Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma. 2013. 88 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/3168 |
identifier_str_mv |
REIS, Pamela Cristina de Sousa Guardiano. Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma. 2013. 88 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013. |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/3168 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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AL-MUHTASEB, A. H. .; MCMINN, W. A. M. .; MAGEE, T. R. A. Moisture sorption isotherm characteristics of food products : a review. Trans ICheme, v. 80, p. 118-128, 2002. AUGUSTIN, M. A., HEMAR, Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chemical Society Reviews, v.38, p. 902–912, 2009. COMUNIAN, T. A.; MONTERREY-QUINTERO, E. S.; THOMAZINI, M.; BALIEIRO, J. C. C.; PICCONE, P.; PITTIA, P.; FAVARO-TRINDADE, C. S. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems. International Journal of Food Science and Technology, v. 46, p.1259–1265, 2011. FAVARO-TRINDADE, C. S.; PINHO, S. C.; ROCHA, G. A. Revisão: microencapsulação de ingredientes alimentícios. Brazilian Journal of Food Technology, v. 11, p. 103-112, 2008. FRASCARELI, E. C.; SILVA, V. M.;TONON, R. V.; HUBINGER, M. D. Determination of critical storage conditions of coffee oil microcapsules by coupling water sorption isotherms and glass transition temperature. International Journal of Food Science e Technology, v. 47, n. 5, p. 1044-1054, 2012a. FILHO, A. B. C.; SOUZA, R. J.; BRAZ, L. T.; TAVARES, M. Cúrcuma: Planta Medicinal, Condimentar e de Outros Usos Potenciais". Ciência Rural, Santa Maria, v. 30, n. 1, p. 171-175, 2000. GOVINDARAJAN, V. S. Turmeric-Chemistry, Technology and Quality. Food Science Nutrition. v.12, n.3, p.199-301, 1980. LORENZI, H. E.; MATOS, F. J. A. Plantas medicinais no Brasil/ Nativas e exóticas. Nova Odessa, Instituto Plantarum. 512 p, 2002. ROSENBERG, M.; TALMON, Y.; KOPELMAN, I. J. Factors affecting retention in spray-drying microencapsulation of volatile materials. Journal of Agricultural and Food Chemistry, v. 36, p. 1288-1294, 1990. ROSERGARTEN, F. J. The Book of Spices. Pyramid Communications, New York, 1973. SILVA, L. V., NELSON, D. L., DRUMMOND, M. F. B., DUFOSSÉ, L. e GLÓRIA, M. B. A. Comparison of hydrodistillation methods for the deodorization of turmeric. Food Research International, 8–9, p.1087–1096, 2005. SHARMA, R. A.; GESCHER, A. J.; STEWARD, W. P. Curcumin: the story so far. European Journal of Cancer, v. 41, n.13, p. 1955–1968, 2005. TONON, R. V.; BARONI, A.F.; BRABET, C.; GIBERT, O.; PALLET, D.; HUBINGER, M. D. . Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Journal of Food Engineering, v. 94, n. 3-4, p. 215-221, out. 2009. 82 TUBA, A., ILHAMI, G. Antioxidant and radical scavenging properties of curcumin. Journal of Chemico–Biological Interactions, v. 174, p. 27–37, 2008 |
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