Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede

Detalhes bibliográficos
Autor(a) principal: Guena, Aline Cortines de Almeida
Data de Publicação: 2019
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/20.500.14407/11006
Resumo: A microencapsulação é utilizada no setor alimentício para a proteção de compostos bioativos suscetíveis à degradação durante o processamento, como o ácido ascórbico, que é uma vitamina com propriedades antioxidantes, mas altamente instável. Biopolímeros vem sendo empregados como materiais de revestimento devido a sua influência na formação e estabilização de microcápsulas através da técnica de coacervação complexa. A microencapsulação do ácido ascórbico o protege, possibilitando a sua aplicação em novos alimentos e prevenindo alterações sensoriais indesejáveis no produto aplicado. O objetivo deste trabalho foi a produção de microcápsulas de ácido ascórbico formadas por emulsificação dupla seguida de coacervação complexa da goma xantana com duas proteínas diferentes: lactoferrina ou gelatina tipo A. Os complexos coacervados tiveram sua formação avaliada em relação ao pH e à razão dos biopolímeros por potencial zeta e turbidimetria. Os coacervados formados entre a proteína e o polissacarídeo na proporção de 6 : 1 em pH 5,0 para o sistema contendo lactoferrina e na proporção de 2 : 1 em pH 4,0 para o sistema com gelatina, foram os que apresentaram os melhores rendimentos, assim, foram aplicados para a microencapsulação usando diferentes proporções de núcleo e material de parede. Foi feita a caracterização morfológica, de estabilidade e térmica, por TGA e DSC, das microcápsulas contendo 75% de núcleo em relação à concentração de biopolímeros no material de parede formado pelo complexo coacervado entre a goma xantana e proteínas, as quais apresentaram as melhores eficiências de encapsulação neste estudo, de 83,19 ± 0,37 % para a lactoferrina e 73,60 ± 0,71%, para a gelatina. Embora uma maior eficiência de encapsulação tenha sido obtida pelo sistema contendo a lactoferrina, o melhor desempenho geral do estudo foi alcançado pelas microcápsulas contendo gelatina, que apresentaram melhor estabilidade e propriedades térmicas, proporcionando uma melhor proteção do ácido ascórbico durante pelo menos 30 dias, mantidas em temperatura ambiente. Em ambos os sistemas de microcápsulas avaliados, houve aumento da estabilidade térmica, em comparação ao ácido ascórbico não encapsulado, através da coacervação complexa entre os biopolímeros, o que possibilitaria sua aplicação em produtos alimentícios submetidos ao aquecimento, como pães, biscoitos ou hamburguers
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spelling Guena, Aline Cortines de AlmeidaGarcia Rojas, Edwin Elard014.548.996-54http://orcid.org/0000-0003-3388-8424http://lattes.cnpq.br/1205756654416987Garcia Rojas, Edwin Elard014.548.996-54,http://orcid.org/0000-0003-3388-8424http://lattes.cnpq.br/1205756654416987Machado, Mariana Teixeira da Costahttp://lattes.cnpq.br/0032469366203941Gulão, Eliana da Silvahttp://lattes.cnpq.br/5986638108643018057.752.167-50http://lattes.cnpq.br/20806895987266172023-12-22T01:45:30Z2023-12-22T01:45:30Z2019-08-08GUENA, Aline Cortines de Almeida. Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede. 2019.83 f.. Dissertação( Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2019.https://rima.ufrrj.br/jspui/handle/20.500.14407/11006A microencapsulação é utilizada no setor alimentício para a proteção de compostos bioativos suscetíveis à degradação durante o processamento, como o ácido ascórbico, que é uma vitamina com propriedades antioxidantes, mas altamente instável. Biopolímeros vem sendo empregados como materiais de revestimento devido a sua influência na formação e estabilização de microcápsulas através da técnica de coacervação complexa. A microencapsulação do ácido ascórbico o protege, possibilitando a sua aplicação em novos alimentos e prevenindo alterações sensoriais indesejáveis no produto aplicado. O objetivo deste trabalho foi a produção de microcápsulas de ácido ascórbico formadas por emulsificação dupla seguida de coacervação complexa da goma xantana com duas proteínas diferentes: lactoferrina ou gelatina tipo A. Os complexos coacervados tiveram sua formação avaliada em relação ao pH e à razão dos biopolímeros por potencial zeta e turbidimetria. Os coacervados formados entre a proteína e o polissacarídeo na proporção de 6 : 1 em pH 5,0 para o sistema contendo lactoferrina e na proporção de 2 : 1 em pH 4,0 para o sistema com gelatina, foram os que apresentaram os melhores rendimentos, assim, foram aplicados para a microencapsulação usando diferentes proporções de núcleo e material de parede. Foi feita a caracterização morfológica, de estabilidade e térmica, por TGA e DSC, das microcápsulas contendo 75% de núcleo em relação à concentração de biopolímeros no material de parede formado pelo complexo coacervado entre a goma xantana e proteínas, as quais apresentaram as melhores eficiências de encapsulação neste estudo, de 83,19 ± 0,37 % para a lactoferrina e 73,60 ± 0,71%, para a gelatina. Embora uma maior eficiência de encapsulação tenha sido obtida pelo sistema contendo a lactoferrina, o melhor desempenho geral do estudo foi alcançado pelas microcápsulas contendo gelatina, que apresentaram melhor estabilidade e propriedades térmicas, proporcionando uma melhor proteção do ácido ascórbico durante pelo menos 30 dias, mantidas em temperatura ambiente. Em ambos os sistemas de microcápsulas avaliados, houve aumento da estabilidade térmica, em comparação ao ácido ascórbico não encapsulado, através da coacervação complexa entre os biopolímeros, o que possibilitaria sua aplicação em produtos alimentícios submetidos ao aquecimento, como pães, biscoitos ou hamburguersCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorMicroencapsulation is used in the food technology to protect bioactive compounds susceptible to degradation during processing, such as ascorbic acid, which is a vitamin with antioxidant properties but highly unstable. Biopolymers have been used as wall materials because of their influence on the formation and stabilization of microcapsules through the complex coacervation technique. The microencapsulation of ascorbic acid protects it, enables its application in new foods and prevents undesirable sensorial changes. The aim of this work was the production of ascorbic acid microcapsules formed by double emulsification followed by complex coacervation of xanthan gum with two different proteins: lactoferrin or type A gelatine. The coacervate complexes had their formation evaluated in relation to the pH and the ratio of the biopolymers by zeta potential and turbidimetry. The coacervates formed between protein and xanthan at a ratio of 6 : 1 at pH 5.0 for the lactoferrin-containing system and at a ratio of 2 : 1 at pH 4.0 for the gelatin system were the ones with the best performance. Thus, they were applied for microencapsulation using different proportions of core and wall material. The morphological, stability and thermal characterization by TGA and DSC were assessed for the microcapsules with 75% core in relation to the total concentration of the wall material, which showed the best encapsulation efficiencies in this study, 83.19 ± 0.37% for lactoferrin and 73.60 ± 0.71% for gelatin. Although higher encapsulation efficiency was obtained by the lactoferrin-containing system, the best overall performance of the study was achieved by microcapsules containing gelatin, which showed better stability and thermal properties, providing better protection of ascorbic acid for at least 30 days at room temperature. In both microcapsule systems studied, there was an increase in thermal stability, compared to free ascorbic acid, provided by the complex coacervation between biopolymers, which would allow the application of these capsules in food products, such as breads, cookies or hamburgersapplication/pdfporUniversidade Federal Rural do Rio de JaneiroPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaÁcido ascórbicoPolissacarídeo aniônicoLactoferrinaGelatina de porcoComplexos coacervadosAscorbic acidAnionic polysaccharideLactoferrinPig gelatinComplex coacervatesCiência e Tecnologia de AlimentosEncapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de paredeEncapsulation of vitamin C by complex coacervation using xanthan gum and protein as wall materialinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisABBAS, S.; WEI, C. D.; HAYAT, K.; XIAOMING, Z. 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dc.title.por.fl_str_mv Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede
dc.title.alternative.por.fl_str_mv Encapsulation of vitamin C by complex coacervation using xanthan gum and protein as wall material
title Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede
spellingShingle Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede
Guena, Aline Cortines de Almeida
Ácido ascórbico
Polissacarídeo aniônico
Lactoferrina
Gelatina de porco
Complexos coacervados
Ascorbic acid
Anionic polysaccharide
Lactoferrin
Pig gelatin
Complex coacervates
Ciência e Tecnologia de Alimentos
title_short Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede
title_full Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede
title_fullStr Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede
title_full_unstemmed Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede
title_sort Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede
author Guena, Aline Cortines de Almeida
author_facet Guena, Aline Cortines de Almeida
author_role author
dc.contributor.author.fl_str_mv Guena, Aline Cortines de Almeida
dc.contributor.advisor1.fl_str_mv Garcia Rojas, Edwin Elard
dc.contributor.advisor1ID.fl_str_mv 014.548.996-54
http://orcid.org/0000-0003-3388-8424
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/1205756654416987
dc.contributor.referee1.fl_str_mv Garcia Rojas, Edwin Elard
dc.contributor.referee1ID.fl_str_mv 014.548.996-54,
http://orcid.org/0000-0003-3388-8424
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/1205756654416987
dc.contributor.referee2.fl_str_mv Machado, Mariana Teixeira da Costa
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/0032469366203941
dc.contributor.referee3.fl_str_mv Gulão, Eliana da Silva
dc.contributor.referee3Lattes.fl_str_mv http://lattes.cnpq.br/5986638108643018
dc.contributor.authorID.fl_str_mv 057.752.167-50
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/2080689598726617
contributor_str_mv Garcia Rojas, Edwin Elard
Garcia Rojas, Edwin Elard
Machado, Mariana Teixeira da Costa
Gulão, Eliana da Silva
dc.subject.por.fl_str_mv Ácido ascórbico
Polissacarídeo aniônico
Lactoferrina
Gelatina de porco
Complexos coacervados
topic Ácido ascórbico
Polissacarídeo aniônico
Lactoferrina
Gelatina de porco
Complexos coacervados
Ascorbic acid
Anionic polysaccharide
Lactoferrin
Pig gelatin
Complex coacervates
Ciência e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv Ascorbic acid
Anionic polysaccharide
Lactoferrin
Pig gelatin
Complex coacervates
dc.subject.cnpq.fl_str_mv Ciência e Tecnologia de Alimentos
description A microencapsulação é utilizada no setor alimentício para a proteção de compostos bioativos suscetíveis à degradação durante o processamento, como o ácido ascórbico, que é uma vitamina com propriedades antioxidantes, mas altamente instável. Biopolímeros vem sendo empregados como materiais de revestimento devido a sua influência na formação e estabilização de microcápsulas através da técnica de coacervação complexa. A microencapsulação do ácido ascórbico o protege, possibilitando a sua aplicação em novos alimentos e prevenindo alterações sensoriais indesejáveis no produto aplicado. O objetivo deste trabalho foi a produção de microcápsulas de ácido ascórbico formadas por emulsificação dupla seguida de coacervação complexa da goma xantana com duas proteínas diferentes: lactoferrina ou gelatina tipo A. Os complexos coacervados tiveram sua formação avaliada em relação ao pH e à razão dos biopolímeros por potencial zeta e turbidimetria. Os coacervados formados entre a proteína e o polissacarídeo na proporção de 6 : 1 em pH 5,0 para o sistema contendo lactoferrina e na proporção de 2 : 1 em pH 4,0 para o sistema com gelatina, foram os que apresentaram os melhores rendimentos, assim, foram aplicados para a microencapsulação usando diferentes proporções de núcleo e material de parede. Foi feita a caracterização morfológica, de estabilidade e térmica, por TGA e DSC, das microcápsulas contendo 75% de núcleo em relação à concentração de biopolímeros no material de parede formado pelo complexo coacervado entre a goma xantana e proteínas, as quais apresentaram as melhores eficiências de encapsulação neste estudo, de 83,19 ± 0,37 % para a lactoferrina e 73,60 ± 0,71%, para a gelatina. Embora uma maior eficiência de encapsulação tenha sido obtida pelo sistema contendo a lactoferrina, o melhor desempenho geral do estudo foi alcançado pelas microcápsulas contendo gelatina, que apresentaram melhor estabilidade e propriedades térmicas, proporcionando uma melhor proteção do ácido ascórbico durante pelo menos 30 dias, mantidas em temperatura ambiente. Em ambos os sistemas de microcápsulas avaliados, houve aumento da estabilidade térmica, em comparação ao ácido ascórbico não encapsulado, através da coacervação complexa entre os biopolímeros, o que possibilitaria sua aplicação em produtos alimentícios submetidos ao aquecimento, como pães, biscoitos ou hamburguers
publishDate 2019
dc.date.issued.fl_str_mv 2019-08-08
dc.date.accessioned.fl_str_mv 2023-12-22T01:45:30Z
dc.date.available.fl_str_mv 2023-12-22T01:45:30Z
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 GUENA, Aline Cortines de Almeida. Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede. 2019.83 f.. Dissertação( Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2019.
dc.identifier.uri.fl_str_mv https://rima.ufrrj.br/jspui/handle/20.500.14407/11006
identifier_str_mv GUENA, Aline Cortines de Almeida. Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede. 2019.83 f.. Dissertação( Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2019.
url https://rima.ufrrj.br/jspui/handle/20.500.14407/11006
dc.language.iso.fl_str_mv por
language por
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