Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede

Detalhes bibliográficos
Autor(a) principal: Bastos, Lívia Pinto Heckert
Data de Publicação: 2019
Tipo de documento: Tese
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
Texto Completo: https://rima.ufrrj.br/jspui/handle/20.500.14407/9303
Resumo: O óleo essencial (OE) de pimenta preta (Piper nigrum L.) é rico em compostos ativos como os terpenos, sendo sua aplicação como aditivo alimentar alvo de pesquisas, devido as suas atividades antimicrobianas e antioxidantes. Os terpenos, entretanto, são voláteis e quando expostos a certas condições (oxigênio, altas temperaturas, luz, baixos pHs, fluidos gastrointestinais) podem ter o seu potencial biológico reduzido e, nesse sentido, a microencapsulação é uma alternativa na proteção dos OE e seus componentes. Dentre os métodos de microencapsulação, a coacervação complexa apresenta vantagens como baixa concentração de materiais de parede, elevada eficiência de encapsulação, e uma variedade de biopolímeros que podem ser utilizados como materiais de parede. O objetivo deste trabalho foi caracterizar e avaliar a estabilidade do OE de pimenta preta (Piper nigrum L.) e de suas cápsulas formadas por diferentes biopolímeros pela técnica de coacervação complexa.Os biopolímeros e agentes reticulantes utilizados foram eficazes na proteção do OE apresentando elevada eficiência de encapsulação, preservando os principais terpenos no OE encapsulado. Adicionalmente, as cápsulas fabricadas com lactoferrina/alginato de sódio e β-lactoglobulina/alginato de sódio preservaram o OE quando expostos a condição oral e gástrica simuladas in vitro. Nas cápsulas produzidas pelo sistema β-lactoglobulina/alginato de sódio foi avaliada a liberação do óleo essencial em diferentes matrizes alimentícias simuladas, em matrizes alimentícias aquosas, ocorreu baixa liberação do OE, e sua liberação foi por difusão Fickian de acordo com modelo Rigger-Peppas. Os resultados obtidos sugerem que os materiais de parede utilizados foram eficientes e podem ser utilizados para encapsular novos ingredientes ativos.
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spelling Bastos, Lívia Pinto HeckertRojas, Edwin Elard GarciaCPF: 014.548.996-54Finotelli, Priscilla VanessaSabino, Silvio JoséMachado, Mariana Teixeira da CostaVicente, JuarezCPF: 122.476.067-09http://lattes.cnpq.br/15783793464322682023-12-21T18:37:16Z2023-12-21T18:37:16Z2019-09-10BASTOS, Lívia Pinto Heckert. Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede. 2019. 178 f]. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2019.https://rima.ufrrj.br/jspui/handle/20.500.14407/9303O óleo essencial (OE) de pimenta preta (Piper nigrum L.) é rico em compostos ativos como os terpenos, sendo sua aplicação como aditivo alimentar alvo de pesquisas, devido as suas atividades antimicrobianas e antioxidantes. Os terpenos, entretanto, são voláteis e quando expostos a certas condições (oxigênio, altas temperaturas, luz, baixos pHs, fluidos gastrointestinais) podem ter o seu potencial biológico reduzido e, nesse sentido, a microencapsulação é uma alternativa na proteção dos OE e seus componentes. Dentre os métodos de microencapsulação, a coacervação complexa apresenta vantagens como baixa concentração de materiais de parede, elevada eficiência de encapsulação, e uma variedade de biopolímeros que podem ser utilizados como materiais de parede. O objetivo deste trabalho foi caracterizar e avaliar a estabilidade do OE de pimenta preta (Piper nigrum L.) e de suas cápsulas formadas por diferentes biopolímeros pela técnica de coacervação complexa.Os biopolímeros e agentes reticulantes utilizados foram eficazes na proteção do OE apresentando elevada eficiência de encapsulação, preservando os principais terpenos no OE encapsulado. Adicionalmente, as cápsulas fabricadas com lactoferrina/alginato de sódio e β-lactoglobulina/alginato de sódio preservaram o OE quando expostos a condição oral e gástrica simuladas in vitro. Nas cápsulas produzidas pelo sistema β-lactoglobulina/alginato de sódio foi avaliada a liberação do óleo essencial em diferentes matrizes alimentícias simuladas, em matrizes alimentícias aquosas, ocorreu baixa liberação do OE, e sua liberação foi por difusão Fickian de acordo com modelo Rigger-Peppas. Os resultados obtidos sugerem que os materiais de parede utilizados foram eficientes e podem ser utilizados para encapsular novos ingredientes ativos.CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorThe black pepper (Piper nigrum L.) essential oil (EO) is a rich source of biologically active compounds (e.g.terpenes) and your applicability as a food additive has been the subject of several studies due to the antimicrobial and antioxidant activity of these compounds. Terpenes, however, are volatile and when exposed to certain conditions (high temperatures, light, low pH and gastrointestinal fluids) can reduce their biological potential and, in this sense, microencapsulation is an alternative way to the conserve EOs properties and their components. Among the microencapsulation methods, the complex coacervation method has advantages such as low concentrations of the wall materials, high encapsulation efficiency, and a variety of biopolymers that can be applied as wall materials. The aim of the present study was to characterize and evaluate the stability of black pepper EO encapsulated by complex coacervation using different biopolymers wall materials. The biopolymers and cross-linking agents used were effective in the protection of the EO, presented high encapsulation efficiency and preserved their main terpenes. Capsules formed by lactoferrin/sodium alginate and β-lactoglobulin/sodium alginate preserved the EO when exposed to simulated oral and gastric conditions in vitro. In simulated aqueous foods, the EO release was lower from β-lactoglobulin/sodium alginate microcapsules, and the EO release was by Fickian diffusion according to the Rigger-Peppas model. The obtained results suggest that the wall materials used were efficient and could be applied to encapsulate new active ingredients.application/pdfporUniversidade Federal Rural do Rio de JaneiroPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFRRJBrasilInstituto de Tecnologiabiopolímerosproteínas do soro do leiteinteração eletrostáticaterpenoseficiência de encapsulaçãoestabilidade térmicabiopolymerswhey proteinselectrostatic interactionterpenesencapsulation efficiencythermal stabilityCiência e Tecnologia de AlimentosEncapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de paredeEncapsulation of the black pepper (Piper nigrum L.) essential oil by complex coacervation using proteins and sodium alginate as wall materialsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisAbrahamsson, B., Pal, A., Sjoberg, M., Carlsson, M., Laurell, E., Brasseur, J. G. 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Food Hydrocolloids,61, 1-10.https://tede.ufrrj.br/retrieve/67882/2019%20-%20L%c3%advia%20Pinto%20Heckert%20Bastos.pdf.jpghttps://tede.ufrrj.br/jspui/handle/jspui/5319Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2022-01-15T23:54:17Z No. of bitstreams: 1 2019 - Lívia Pinto Heckert Bastos.pdf: 2797395 bytes, checksum: ce97274f9550ecd8b91fe22fcc5c1604 (MD5)Made available in DSpace on 2022-01-15T23:54:18Z (GMT). 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dc.title.por.fl_str_mv Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede
dc.title.alternative.eng.fl_str_mv Encapsulation of the black pepper (Piper nigrum L.) essential oil by complex coacervation using proteins and sodium alginate as wall materials
title Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede
spellingShingle Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede
Bastos, Lívia Pinto Heckert
biopolímeros
proteínas do soro do leite
interação eletrostática
terpenos
eficiência de encapsulação
estabilidade térmica
biopolymers
whey proteins
electrostatic interaction
terpenes
encapsulation efficiency
thermal stability
Ciência e Tecnologia de Alimentos
title_short Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede
title_full Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede
title_fullStr Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede
title_full_unstemmed Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede
title_sort Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede
author Bastos, Lívia Pinto Heckert
author_facet Bastos, Lívia Pinto Heckert
author_role author
dc.contributor.author.fl_str_mv Bastos, Lívia Pinto Heckert
dc.contributor.advisor1.fl_str_mv Rojas, Edwin Elard Garcia
dc.contributor.advisor1ID.fl_str_mv CPF: 014.548.996-54
dc.contributor.referee1.fl_str_mv Finotelli, Priscilla Vanessa
dc.contributor.referee2.fl_str_mv Sabino, Silvio José
dc.contributor.referee3.fl_str_mv Machado, Mariana Teixeira da Costa
dc.contributor.referee4.fl_str_mv Vicente, Juarez
dc.contributor.authorID.fl_str_mv CPF: 122.476.067-09
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/1578379346432268
contributor_str_mv Rojas, Edwin Elard Garcia
Finotelli, Priscilla Vanessa
Sabino, Silvio José
Machado, Mariana Teixeira da Costa
Vicente, Juarez
dc.subject.por.fl_str_mv biopolímeros
proteínas do soro do leite
interação eletrostática
terpenos
eficiência de encapsulação
estabilidade térmica
topic biopolímeros
proteínas do soro do leite
interação eletrostática
terpenos
eficiência de encapsulação
estabilidade térmica
biopolymers
whey proteins
electrostatic interaction
terpenes
encapsulation efficiency
thermal stability
Ciência e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv biopolymers
whey proteins
electrostatic interaction
terpenes
encapsulation efficiency
thermal stability
dc.subject.cnpq.fl_str_mv Ciência e Tecnologia de Alimentos
description O óleo essencial (OE) de pimenta preta (Piper nigrum L.) é rico em compostos ativos como os terpenos, sendo sua aplicação como aditivo alimentar alvo de pesquisas, devido as suas atividades antimicrobianas e antioxidantes. Os terpenos, entretanto, são voláteis e quando expostos a certas condições (oxigênio, altas temperaturas, luz, baixos pHs, fluidos gastrointestinais) podem ter o seu potencial biológico reduzido e, nesse sentido, a microencapsulação é uma alternativa na proteção dos OE e seus componentes. Dentre os métodos de microencapsulação, a coacervação complexa apresenta vantagens como baixa concentração de materiais de parede, elevada eficiência de encapsulação, e uma variedade de biopolímeros que podem ser utilizados como materiais de parede. O objetivo deste trabalho foi caracterizar e avaliar a estabilidade do OE de pimenta preta (Piper nigrum L.) e de suas cápsulas formadas por diferentes biopolímeros pela técnica de coacervação complexa.Os biopolímeros e agentes reticulantes utilizados foram eficazes na proteção do OE apresentando elevada eficiência de encapsulação, preservando os principais terpenos no OE encapsulado. Adicionalmente, as cápsulas fabricadas com lactoferrina/alginato de sódio e β-lactoglobulina/alginato de sódio preservaram o OE quando expostos a condição oral e gástrica simuladas in vitro. Nas cápsulas produzidas pelo sistema β-lactoglobulina/alginato de sódio foi avaliada a liberação do óleo essencial em diferentes matrizes alimentícias simuladas, em matrizes alimentícias aquosas, ocorreu baixa liberação do OE, e sua liberação foi por difusão Fickian de acordo com modelo Rigger-Peppas. Os resultados obtidos sugerem que os materiais de parede utilizados foram eficientes e podem ser utilizados para encapsular novos ingredientes ativos.
publishDate 2019
dc.date.issued.fl_str_mv 2019-09-10
dc.date.accessioned.fl_str_mv 2023-12-21T18:37:16Z
dc.date.available.fl_str_mv 2023-12-21T18:37:16Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv BASTOS, Lívia Pinto Heckert. Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede. 2019. 178 f]. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2019.
dc.identifier.uri.fl_str_mv https://rima.ufrrj.br/jspui/handle/20.500.14407/9303
identifier_str_mv BASTOS, Lívia Pinto Heckert. Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede. 2019. 178 f]. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2019.
url https://rima.ufrrj.br/jspui/handle/20.500.14407/9303
dc.language.iso.fl_str_mv por
language por
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