Obtenção e caracterização de encapsulado a base de extrato rico em carotenoides de melão cantaloupe (cucumis melo l. cantalupensis) e proteína do soro do leite

• Autor(a) principal: Amaral, Mary Louize Querino de Araújo
• Data de Publicação: 2018
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/40213
• topic: β-caroteno; Encapsulação; Emulsificação; Proteína do soro do leite concentrada

Carotenoids are yellow, orange, and red liposoluble pigments present in food and play important physiological roles in humans, animals, and plants. They are highly susceptible to oxidative reactions, requiring the use of efficient mechanisms that act as protectors of these molecules. The objective of the present study was to obtain and characterize the encapsulate containing extract rich in carotenoids from Cantaloupe melon (Cucumis melo L. cantalupensis). The extraction of the carotenoids was made from the fresh fruit fractionated, dried in a ventilated oven (55°C/26h) and powdered in a blender. To obtain the extract, ethanol 95% (1:4 w/v) was used, under light protection. Partitioning was then performed with hexane (1:1 v/v) and 10% sodium hydroxide solution (1:10 v/v). The obtained extract was taken to the rotavapor and then to the nitrogen flow, to ensure the total evaporation of the solvent. The crude extract was characterized as the total carotenoid content by UV-visible spectrophotometry and β-carotene by Ultra High Performed Liquid Chromatography. The encapsulation was obtained by the emulsification technique using soybean oil, concentrated whey protein concentrate as encapsulating agent and Tween 20 as a surfactant. After the encapsulation, several analyzes were carried out to characterize the particles (Particle Size, Zeta Potential, SEM, XRD, and FTIR) and to evaluate the incorporation efficiency (EI%). The results of the characterization indicated that the crude extract presented 46.2 (4.9) μg of carotenoids/g of Cantaloupe melon pulp and 29.2 (2.93) μg β-carotene/g of pulp. The results of the physical and chemical characterization of the encapsulated material showed that the particle size and polydispersity index were, respectively, 150,7 (37.45) nm and 0.56 (0.02). The Zeta Potential obtained was 14.2 (0.25) mV, indicating that the particles, when dispersed in water, have a value within the instability range, which can generate aggregation, flocculation and/or precipitation. SEM showed the presence of spherical particles with a smooth surface, ensuring that the nucleus is protected. The XRD showed to the amorphous structure of the material. The FTIR results showed that there were chemical interactions between the crude extract and the encapsulating agent used. The EI presented a satisfactory result of 80,5% (3,17) Therefore, it was possible to observe that the technique used allowed the encapsulation of the carotenoid-rich extract of Cantaloupe melon, which may help to increase the potential use of these substances in industrialized foods.