Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro
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| Data de Publicação: | 2021 |
| Tipo de documento: | Dissertação |
| Idioma: | por |
| Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
| Texto Completo: | https://rima.ufrrj.br/jspui/handle/20.500.14407/10902 |
Resumo: | A anemia é uma condição clínica que afeta o desenvolvimento e a produtividade de mais de um terço da população mundial. Ela é causada principalmente pela deficiência do ferro na alimentação. Uma forma de aumentar a quantidade de ferro ingerida pela população é a adição desse ferro nos alimentos, a fortificação através da microencapsulação. Existem diversas técnicas utilizadas na microencapsulação do ferro, a emulsão dupla é uma de muitas dessas técnicas. Emulsões duplas água em óleo em água (W1/O/W2) são pequenas gotas de água, dentro de gotas maiores de óleo que estão dispersas em água. O presente trabalho investigou emulsões W1/O/W2 para o encapsulamento do ferro, tendo como objetivo caracterizar as emulsões e identificar a bioacessibilidade do ferro em simulações gastrointestinais in vitro para adultos e infantes. O estudo formou emulsões estáveis a partir de isolado proteico de soro e polirricinoleato de poliglicerol como agentes emulsificantes, goma tara como agente espessante e a sacarose como substância osmoticamente ativa. Emulsões duplas fabricadas a partir de 12 % de WPI, 0,8% de goma tara e 2 % de sacarose ficaram mais estáveis por 7 dias e com alta eficiência de encapsulação (96,95 ± 1,00 %), além de alta bioacessibilidade na simulação gastrointestinal para adultos (49,54 ± 5,50 %) e infantes (39,71 ± 2,33 %). Por fim, o estudo apresentou que as emulsões duplas podem formar sistemas estáveis com alta bioacessibilidade de ferro mesmo em sistemas gástricos infantis, indicando a possibilidade da utilização de emulsões duplas para a fortificação de alimentos com ferro. |
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Barbosa, Bruno Sérgio ToledoRojas, Edwin Elard Garcia014.5448.996-54Rojas, Edwin Elard GarciaZuniga, Abraham Damian GiraldoCosta, Bernardo de Sá148.352.517-17http://lattes.cnpq.br/34148952218297102023-12-22T01:44:47Z2023-12-22T01:44:47Z2021-11-24BARBOSA, Bruno Sérgio Toledo. Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro. 2021, 53 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos). Instituto de Tecnologia. Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2021.https://rima.ufrrj.br/jspui/handle/20.500.14407/10902A anemia é uma condição clínica que afeta o desenvolvimento e a produtividade de mais de um terço da população mundial. Ela é causada principalmente pela deficiência do ferro na alimentação. Uma forma de aumentar a quantidade de ferro ingerida pela população é a adição desse ferro nos alimentos, a fortificação através da microencapsulação. Existem diversas técnicas utilizadas na microencapsulação do ferro, a emulsão dupla é uma de muitas dessas técnicas. Emulsões duplas água em óleo em água (W1/O/W2) são pequenas gotas de água, dentro de gotas maiores de óleo que estão dispersas em água. O presente trabalho investigou emulsões W1/O/W2 para o encapsulamento do ferro, tendo como objetivo caracterizar as emulsões e identificar a bioacessibilidade do ferro em simulações gastrointestinais in vitro para adultos e infantes. O estudo formou emulsões estáveis a partir de isolado proteico de soro e polirricinoleato de poliglicerol como agentes emulsificantes, goma tara como agente espessante e a sacarose como substância osmoticamente ativa. Emulsões duplas fabricadas a partir de 12 % de WPI, 0,8% de goma tara e 2 % de sacarose ficaram mais estáveis por 7 dias e com alta eficiência de encapsulação (96,95 ± 1,00 %), além de alta bioacessibilidade na simulação gastrointestinal para adultos (49,54 ± 5,50 %) e infantes (39,71 ± 2,33 %). Por fim, o estudo apresentou que as emulsões duplas podem formar sistemas estáveis com alta bioacessibilidade de ferro mesmo em sistemas gástricos infantis, indicando a possibilidade da utilização de emulsões duplas para a fortificação de alimentos com ferro.CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorAnemia is a condition that affects the development and productivity of more than a third of the world's population. It is mainly caused by a deficiency of iron in the diet. One way to increase the amount of iron ingested by the population is the addition of this iron to food, fortification through microencapsulation. There are several techniques used in the microencapsulation of iron, double emulsion is one of many techniques. Double water-in-oil-in-water (W1/O/W2) emulsions are small droplets of water, within larger oil droplets that are dispersed in water. The present work investigated W1/O/W2 emulsions for iron encapsulation, aiming to characterize as emulsions and identify a bioaccessibility of iron in in vitro gastrointestinal simulations for adults and children. The study formed stable emulsions from whey protein isolation and polyglycerol polyricinoleate as emulsifying agents, tara gum as a thickening agent and sucrose as an osmotic active substance. Double emulsions made from 12% WPI, 0.8% tara gum and 2% sucrose considered more stable for 7 days and with high encapsulation efficiency (96.95 ± 1.00%), in addition to high bioaccessibility in gastrointestinal simulation for adults (49.54 ± 5.50%) and children (39.71 ± 2.33%). Finally, the study showed that double emulsions can form stable systems with high iron bioaccessibility even in infant gastric systems, indicating the possibility of using double emulsions to fortify foods with iron.application/pdfporUniversidade Federal Rural do Rio de JaneiroPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFRRJBrasilInstituto de Tecnologiagoma taraproteínas do soromicroencapsulaçãomineraisbioacessibilidadetara gumwhey proteinmicroencapsulationmineralsbioaccessibilityCiência e Tecnologia de AlimentosSistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferroDelivery systems based on water-in-oil-in-water emulsions (W1/O/W2) used in iron encapsulationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisADJONU, R. et al. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. 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| dc.title.por.fl_str_mv |
Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro |
| dc.title.alternative.eng.fl_str_mv |
Delivery systems based on water-in-oil-in-water emulsions (W1/O/W2) used in iron encapsulation |
| title |
Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro |
| spellingShingle |
Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro Barbosa, Bruno Sérgio Toledo goma tara proteínas do soro microencapsulação minerais bioacessibilidade tara gum whey protein microencapsulation minerals bioaccessibility Ciência e Tecnologia de Alimentos |
| title_short |
Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro |
| title_full |
Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro |
| title_fullStr |
Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro |
| title_full_unstemmed |
Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro |
| title_sort |
Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro |
| author |
Barbosa, Bruno Sérgio Toledo |
| author_facet |
Barbosa, Bruno Sérgio Toledo |
| author_role |
author |
| dc.contributor.author.fl_str_mv |
Barbosa, Bruno Sérgio Toledo |
| dc.contributor.advisor1.fl_str_mv |
Rojas, Edwin Elard Garcia |
| dc.contributor.advisor1ID.fl_str_mv |
014.5448.996-54 |
| dc.contributor.referee1.fl_str_mv |
Rojas, Edwin Elard Garcia |
| dc.contributor.referee2.fl_str_mv |
Zuniga, Abraham Damian Giraldo |
| dc.contributor.referee3.fl_str_mv |
Costa, Bernardo de Sá |
| dc.contributor.authorID.fl_str_mv |
148.352.517-17 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3414895221829710 |
| contributor_str_mv |
Rojas, Edwin Elard Garcia Rojas, Edwin Elard Garcia Zuniga, Abraham Damian Giraldo Costa, Bernardo de Sá |
| dc.subject.por.fl_str_mv |
goma tara proteínas do soro microencapsulação minerais bioacessibilidade |
| topic |
goma tara proteínas do soro microencapsulação minerais bioacessibilidade tara gum whey protein microencapsulation minerals bioaccessibility Ciência e Tecnologia de Alimentos |
| dc.subject.eng.fl_str_mv |
tara gum whey protein microencapsulation minerals bioaccessibility |
| dc.subject.cnpq.fl_str_mv |
Ciência e Tecnologia de Alimentos |
| description |
A anemia é uma condição clínica que afeta o desenvolvimento e a produtividade de mais de um terço da população mundial. Ela é causada principalmente pela deficiência do ferro na alimentação. Uma forma de aumentar a quantidade de ferro ingerida pela população é a adição desse ferro nos alimentos, a fortificação através da microencapsulação. Existem diversas técnicas utilizadas na microencapsulação do ferro, a emulsão dupla é uma de muitas dessas técnicas. Emulsões duplas água em óleo em água (W1/O/W2) são pequenas gotas de água, dentro de gotas maiores de óleo que estão dispersas em água. O presente trabalho investigou emulsões W1/O/W2 para o encapsulamento do ferro, tendo como objetivo caracterizar as emulsões e identificar a bioacessibilidade do ferro em simulações gastrointestinais in vitro para adultos e infantes. O estudo formou emulsões estáveis a partir de isolado proteico de soro e polirricinoleato de poliglicerol como agentes emulsificantes, goma tara como agente espessante e a sacarose como substância osmoticamente ativa. Emulsões duplas fabricadas a partir de 12 % de WPI, 0,8% de goma tara e 2 % de sacarose ficaram mais estáveis por 7 dias e com alta eficiência de encapsulação (96,95 ± 1,00 %), além de alta bioacessibilidade na simulação gastrointestinal para adultos (49,54 ± 5,50 %) e infantes (39,71 ± 2,33 %). Por fim, o estudo apresentou que as emulsões duplas podem formar sistemas estáveis com alta bioacessibilidade de ferro mesmo em sistemas gástricos infantis, indicando a possibilidade da utilização de emulsões duplas para a fortificação de alimentos com ferro. |
| publishDate |
2021 |
| dc.date.issued.fl_str_mv |
2021-11-24 |
| dc.date.accessioned.fl_str_mv |
2023-12-22T01:44:47Z |
| dc.date.available.fl_str_mv |
2023-12-22T01:44:47Z |
| 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 |
BARBOSA, Bruno Sérgio Toledo. Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro. 2021, 53 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos). Instituto de Tecnologia. Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2021. |
| dc.identifier.uri.fl_str_mv |
https://rima.ufrrj.br/jspui/handle/20.500.14407/10902 |
| identifier_str_mv |
BARBOSA, Bruno Sérgio Toledo. Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro. 2021, 53 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos). Instituto de Tecnologia. Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2021. |
| url |
https://rima.ufrrj.br/jspui/handle/20.500.14407/10902 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
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