Obten??o de goma tara modificada e sua aplica??o em coacerva??o complexa para carreamento de curcumina em produtos aliment?cios

• Autor(a) principal: Soares, Barbara da Silva
• Data de Publicação: 2023
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
• Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/6806
• topic: coacerva??o complexa; microencapsula??o; polifen?is; fortifica??o de alimento; filme comest?vel; complex coacervation; microencapsulation; polyphenols; food fortification; edible film; Ci?ncia e Tecnologia de Alimentos

Tara gum (TG) is a neutral galatomannan with a high molecular weight, high viscosity and low solubility, which limits its use in different industrial applications. The objective of this thesis is to study the obtainment of tara gum through the synthesis of carboxymethylation and ultrasonic treatment for microencapsulation of curcumin by complex coacervation using different proteins and to use the microcapsules in edible films and wheat bread. Initially, TG was modified by carboxymethylation and later used as a wall material to encapsulate curcumin by complex coacervation, followed by application in edible films and bread. The formation of coacervate complexes between lactoferrin (LF) and carboxymethyl tara gum (CMTG) was performed by phase diagram, zeta potential and isothermal titration calorimetry. The microcapsules were used to manufacture gelatin-based edible films. The results showed that LF and CMTG can form complexes at pH 4.5 by electrostatic attraction with high affinity and excellent curcumin encapsulation efficiency (74.78%). The microcapsules protected curcumin during the oral and gastric phases with an average release of 81.81% in the intestinal phase. After gastrointestinal digestion, the bioaccessibility of encapsulated betanin was approximately 67%. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH?+). The films containing microcapsules had their mechanical properties preserved. The microcapsules formed by the coacervate complexes between lysozyme (LSZ) and CMTG obtained excellent curcumin encapsulation efficiency (74.86%). The microcapsules protected curcumin during the oral and gastric phase with an average release in the intestinal phase of 77 to 94%. After gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 47%. Bread containing encapsulated curcumin showed antioxidant activity (FRAP and DPPH), with curcumin preservation after cooking of 95% and bioaccessibility of 31%. Therefore, curcumin-containing microcapsules formed by complex coacervation of lysozyme and carboxymethylated tara gum can be employed to fortify and enrich bakery products such as bread. Finally, the tara gum (TG) was modified with high intensity ultrasound (HIUS). The effects of HIUS on TG contribute to increased solubility, consequently reducing particle sizes and molecular weight. Therefore, the results obtained in the present work provide new perspectives for the use of modified TG as a wall material for microencapsulation of curcumin by complex coacervation and with the application of these microcapsules in the fortification of foods, such as bread and in the production of edible and biodegradable packaging.