Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFRN |
Texto Completo: | https://repositorio.ufrn.br/jspui/handle/123456789/15742 |
Resumo: | Acerola (Malpighia emarginata D.C.) is a red fruit widely cultivated in Brazil, especially in the Northeastern region. Its increasing demand is attributed to its high ascorbic acid contents. Besides ascorbic acid, widely known by its health-benefit effects, acerola is rich in anthocyanins, which contribute for the antioxidant power of the fruit. Acerola processing produces a bright-red pomace, usually discarded. The further processing of this pomace, in order to explore its antioxidant compounds, could enhance acerola market value and rentability of its processing. Both ascorbic acid and anthocyanins are highly susceptible to degradation, that can be delayed by microencapsulation, which consists on packing particles (core) in an edible matrix (wall material). This work has been made with the purpose of producing a microencapsulated acerola pomace extract, which could be used by the food industry as a functional ingredient with antioxidant and coloring properties. Antioxidant compounds were recovered by pressing the pomace diluted in a solvent (a citric acid aqueous solution), by using a central composite design, with two variables: citric acid concentration in the solvent (0-2%), and solvent: pomace mass ratio (2:1-6:1). The acerola pomace extract was then microencapsulated by spray drying. A central composite design was adopted, with three variables: inlet temperature of the spray dryer (170o-200oC), wall material: acerola solids mass ratio (2:1-5:1), and degree of maltodextrin replacement by cashew tree gum as wall material (0-100%). The cashew tree gum was used because of its similarity to arabic gum, which is regarded as the wall material by excellence. The following conditions were considered as optimal for extraction of anthocyanins and ascorbic acid: solvent/pomace ratio, 5:1, and no citric acid in the solvent. 82.47% of the anthocyanins were recovered, as well as 83.22% of the ascorbic acid. Anthocyanin and ascorbic acid retentions were favored by lower inlet temperatures, higher wall material: acerola solids mass ratio and higher maltodextrin replacement by cashew tree gum, which was presented as a promising wall material. The more adequate microencapsulation conditions, based not only on retention of antioxidant compounds but also on physical properties of the final powder, were the following: inlet temperature, 185oC; wall material: acerola solids mass ratio, 5:1, and minimum degree of maltodextrin replacement by cashew tree gum, 50% |
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Moreira, Germano éder Gadelhahttp://lattes.cnpq.br/9183668439545650http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788622A0Azeredo, Henriette Monteiro Cordeiro dehttp://lattes.cnpq.br/8516223928904348Passos, Maria Laura de AzevedoPASSOS, Maria Laura de AzevedoPereira, Camila Gambinihttp://lattes.cnpq.br/8055289812908100Medeiros, Maria de Fátima Dantas de2014-12-17T15:01:13Z2014-12-122014-12-17T15:01:13Z2008-03-31MOREIRA, Germano éder Gadelha. Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola. 2008. 86 f. Dissertação (Mestrado em Pesquisa e Desenvolvimento de Tecnologias Regionais) - Universidade Federal do Rio Grande do Norte, Natal, 2008.https://repositorio.ufrn.br/jspui/handle/123456789/15742Acerola (Malpighia emarginata D.C.) is a red fruit widely cultivated in Brazil, especially in the Northeastern region. Its increasing demand is attributed to its high ascorbic acid contents. Besides ascorbic acid, widely known by its health-benefit effects, acerola is rich in anthocyanins, which contribute for the antioxidant power of the fruit. Acerola processing produces a bright-red pomace, usually discarded. The further processing of this pomace, in order to explore its antioxidant compounds, could enhance acerola market value and rentability of its processing. Both ascorbic acid and anthocyanins are highly susceptible to degradation, that can be delayed by microencapsulation, which consists on packing particles (core) in an edible matrix (wall material). This work has been made with the purpose of producing a microencapsulated acerola pomace extract, which could be used by the food industry as a functional ingredient with antioxidant and coloring properties. Antioxidant compounds were recovered by pressing the pomace diluted in a solvent (a citric acid aqueous solution), by using a central composite design, with two variables: citric acid concentration in the solvent (0-2%), and solvent: pomace mass ratio (2:1-6:1). The acerola pomace extract was then microencapsulated by spray drying. A central composite design was adopted, with three variables: inlet temperature of the spray dryer (170o-200oC), wall material: acerola solids mass ratio (2:1-5:1), and degree of maltodextrin replacement by cashew tree gum as wall material (0-100%). The cashew tree gum was used because of its similarity to arabic gum, which is regarded as the wall material by excellence. The following conditions were considered as optimal for extraction of anthocyanins and ascorbic acid: solvent/pomace ratio, 5:1, and no citric acid in the solvent. 82.47% of the anthocyanins were recovered, as well as 83.22% of the ascorbic acid. Anthocyanin and ascorbic acid retentions were favored by lower inlet temperatures, higher wall material: acerola solids mass ratio and higher maltodextrin replacement by cashew tree gum, which was presented as a promising wall material. The more adequate microencapsulation conditions, based not only on retention of antioxidant compounds but also on physical properties of the final powder, were the following: inlet temperature, 185oC; wall material: acerola solids mass ratio, 5:1, and minimum degree of maltodextrin replacement by cashew tree gum, 50%A acerola (Malpighia emarginata D.C.) é um fruto avermelhado bastante cultivado no Brasil, principalmente no Nordeste. A demanda por esse fruto tem crescido muito, principalmente devido ao seu alto teor de ácido ascórbico. Além do ácido ascórbico, amplamente conhecido por seus efeitos benéficos à saúde, a acerola é rica em antocianinas, que contribuem para o poder antioxidante da fruta. O processamento de acerola produz um resíduo (bagaço) vermelho intenso, geralmente descartado. O processamento desse bagaço para aproveitamento dos compostos de interesse poderia aumentar o valor comercial da acerola e a rentabilidade de seu processamento. Tanto o ácido ascórbico quanto as antocianinas são altamente suscetíveis à degradação, que pode ser reduzida pela aplicação de um processo de microencapsulação, que consiste no empacotamento de partículas (núcleo) em uma matriz comestível (encapsulante). Este trabalho foi feito com o objetivo de produzir um extrato microencapsulado a partir de bagaço de acerola, com possibilidades de ser usado pela indústria de alimentos como ingrediente funcional com propriedades antioxidantes e/ou corantes. Os compostos de interesse foram recuperados por prensagem do bagaço diluído em um solvente (solução aquosa de ácido cítrico), utilizando-se um delineamento composto central com duas variáveis: concentração de ácido cítrico no solvente (0-2%), e proporção solvente: bagaço (2:1-6:1). O extrato de bagaço de acerola foi então submetido a microencapsulação por atomização. Foi adotado um delineamento composto central, com três variáveis: temperatura de entrada do atomizador (170o-200oC), proporção mássica encapsulante: sólidos de acerola (2:1-5:1), e percentual de substituição de maltodextrina por goma de cajueiro como material encapsulante (0-100%). A goma de cajueiro foi utilizada por ser um material de composição similar à goma arábica, que é considerada o agente encapsulante por excelência. As condições consideradas ótimas para a extração foram: proporção solvente: bagaço, 5:1, e ausência de ácido cítrico no solvente, que resultaram em 82,47% de recuperação de antocianinas e 83,22% de recuperação de ácido ascórbico. A retenção dos compostos de interesse durante a atomização foi favorecida por menores valores de temperatura de entrada, maiores proporções encapsulante/sólidos de acerola e maior grau de substituição de maltodextrina por goma de cajueiro. A goma de cajueiro mostrou-se bastante promissora como material encapsulante. As condições mais adequadas de microencapsulação por atomização, baseadas não apenas na retenção dos compostos de interesse, mas também nas propriedades físicas dos pós obtidos (solubilidade, higroscopicidade e fluidez) foram as seguintes: temperatura de entrada, 185oC; proporção encapsulante/sólidos de acerola, 5:1, tendo o material encapsulante pelo menos 50% de goma de cajueiroCoordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal do Rio Grande do NortePrograma de Pós-Graduação em Engenharia QuímicaUFRNBRPesquisa e Desenvolvimento de Tecnologias RegionaisAntocianinasÁcido ascórbicoAntioxidantesGoma de cajueiro.AnthocyaninsAscorbic acidAntioxidantsCashew tree gumCNPQ::ENGENHARIAS::ENGENHARIA QUIMICAObtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerolainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALGermanoEGM.pdfapplication/pdf926195https://repositorio.ufrn.br/bitstream/123456789/15742/1/GermanoEGM.pdf568b715287468c63c1f4f41fd8c65496MD51TEXTGermanoEGM.pdf.txtGermanoEGM.pdf.txtExtracted texttext/plain148258https://repositorio.ufrn.br/bitstream/123456789/15742/6/GermanoEGM.pdf.txt1c630868cbf56e64ede763e9e958f3a9MD56THUMBNAILGermanoEGM.pdf.jpgGermanoEGM.pdf.jpgIM Thumbnailimage/jpeg3541https://repositorio.ufrn.br/bitstream/123456789/15742/7/GermanoEGM.pdf.jpged4582d634bff40a395b2f96652e8026MD57123456789/157422017-11-02 02:50:13.084oai:https://repositorio.ufrn.br:123456789/15742Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2017-11-02T05:50:13Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false |
dc.title.por.fl_str_mv |
Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola |
title |
Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola |
spellingShingle |
Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola Moreira, Germano éder Gadelha Antocianinas Ácido ascórbico Antioxidantes Goma de cajueiro. Anthocyanins Ascorbic acid Antioxidants Cashew tree gum CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
title_short |
Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola |
title_full |
Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola |
title_fullStr |
Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola |
title_full_unstemmed |
Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola |
title_sort |
Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola |
author |
Moreira, Germano éder Gadelha |
author_facet |
Moreira, Germano éder Gadelha |
author_role |
author |
dc.contributor.authorID.por.fl_str_mv |
|
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/9183668439545650 |
dc.contributor.advisorID.por.fl_str_mv |
|
dc.contributor.advisorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788622A0 |
dc.contributor.advisor-co1ID.por.fl_str_mv |
|
dc.contributor.referees1.pt_BR.fl_str_mv |
Passos, Maria Laura de Azevedo |
dc.contributor.referees1ID.por.fl_str_mv |
|
dc.contributor.referees1Lattes.por.fl_str_mv |
PASSOS, Maria Laura de Azevedo |
dc.contributor.referees2.pt_BR.fl_str_mv |
Pereira, Camila Gambini |
dc.contributor.referees2ID.por.fl_str_mv |
|
dc.contributor.referees2Lattes.por.fl_str_mv |
http://lattes.cnpq.br/8055289812908100 |
dc.contributor.author.fl_str_mv |
Moreira, Germano éder Gadelha |
dc.contributor.advisor-co1.fl_str_mv |
Azeredo, Henriette Monteiro Cordeiro de |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/8516223928904348 |
dc.contributor.advisor1.fl_str_mv |
Medeiros, Maria de Fátima Dantas de |
contributor_str_mv |
Azeredo, Henriette Monteiro Cordeiro de Medeiros, Maria de Fátima Dantas de |
dc.subject.por.fl_str_mv |
Antocianinas Ácido ascórbico Antioxidantes Goma de cajueiro. |
topic |
Antocianinas Ácido ascórbico Antioxidantes Goma de cajueiro. Anthocyanins Ascorbic acid Antioxidants Cashew tree gum CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
dc.subject.eng.fl_str_mv |
Anthocyanins Ascorbic acid Antioxidants Cashew tree gum |
dc.subject.cnpq.fl_str_mv |
CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
description |
Acerola (Malpighia emarginata D.C.) is a red fruit widely cultivated in Brazil, especially in the Northeastern region. Its increasing demand is attributed to its high ascorbic acid contents. Besides ascorbic acid, widely known by its health-benefit effects, acerola is rich in anthocyanins, which contribute for the antioxidant power of the fruit. Acerola processing produces a bright-red pomace, usually discarded. The further processing of this pomace, in order to explore its antioxidant compounds, could enhance acerola market value and rentability of its processing. Both ascorbic acid and anthocyanins are highly susceptible to degradation, that can be delayed by microencapsulation, which consists on packing particles (core) in an edible matrix (wall material). This work has been made with the purpose of producing a microencapsulated acerola pomace extract, which could be used by the food industry as a functional ingredient with antioxidant and coloring properties. Antioxidant compounds were recovered by pressing the pomace diluted in a solvent (a citric acid aqueous solution), by using a central composite design, with two variables: citric acid concentration in the solvent (0-2%), and solvent: pomace mass ratio (2:1-6:1). The acerola pomace extract was then microencapsulated by spray drying. A central composite design was adopted, with three variables: inlet temperature of the spray dryer (170o-200oC), wall material: acerola solids mass ratio (2:1-5:1), and degree of maltodextrin replacement by cashew tree gum as wall material (0-100%). The cashew tree gum was used because of its similarity to arabic gum, which is regarded as the wall material by excellence. The following conditions were considered as optimal for extraction of anthocyanins and ascorbic acid: solvent/pomace ratio, 5:1, and no citric acid in the solvent. 82.47% of the anthocyanins were recovered, as well as 83.22% of the ascorbic acid. Anthocyanin and ascorbic acid retentions were favored by lower inlet temperatures, higher wall material: acerola solids mass ratio and higher maltodextrin replacement by cashew tree gum, which was presented as a promising wall material. The more adequate microencapsulation conditions, based not only on retention of antioxidant compounds but also on physical properties of the final powder, were the following: inlet temperature, 185oC; wall material: acerola solids mass ratio, 5:1, and minimum degree of maltodextrin replacement by cashew tree gum, 50% |
publishDate |
2008 |
dc.date.issued.fl_str_mv |
2008-03-31 |
dc.date.accessioned.fl_str_mv |
2014-12-17T15:01:13Z |
dc.date.available.fl_str_mv |
2014-12-12 2014-12-17T15:01:13Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
MOREIRA, Germano éder Gadelha. Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola. 2008. 86 f. Dissertação (Mestrado em Pesquisa e Desenvolvimento de Tecnologias Regionais) - Universidade Federal do Rio Grande do Norte, Natal, 2008. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufrn.br/jspui/handle/123456789/15742 |
identifier_str_mv |
MOREIRA, Germano éder Gadelha. Obtenção e caracterização de extrato microencapsulado de resíduo agroindustrial de acerola. 2008. 86 f. Dissertação (Mestrado em Pesquisa e Desenvolvimento de Tecnologias Regionais) - Universidade Federal do Rio Grande do Norte, Natal, 2008. |
url |
https://repositorio.ufrn.br/jspui/handle/123456789/15742 |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal do Rio Grande do Norte |
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Programa de Pós-Graduação em Engenharia Química |
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UFRN |
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BR |
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Pesquisa e Desenvolvimento de Tecnologias Regionais |
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Universidade Federal do Rio Grande do Norte |
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