Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação

Detalhes bibliográficos
Autor(a) principal: Barbosa, Ahmad El Ghazzaqui
Data de Publicação: 2020
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/20.500.14407/11101
Resumo: O óleo sacha inchi (OSI) (Plukenetia volubilis L) é rico em ácidos graxos e carotenoides como o β-caroteno (β-C). O β-C é percussor da vitamina A e possui propriedades antioxidantes. Tais compostos apresentam sensibilidade a fatores externos (calor, oxidação e alcalinidade) e sob tais circunstâncias podem ter seu potencial biológico reduzido. A microencapsulação é uma alternativa na proteção do óleo sacha inchi 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. A coacervação complexa consiste na interação eletrostáticas entre duas ou mais soluções poliméricas, que possuem cargas opostas. Consiste em três etapas básicas: emulsificação, coacervação e reticulação. Os biopolímeros como proteínas e polissacarídeos são os mais utilizados como materiais de parede na microencapsulação por coacervação complexa, estes são naturais e apresentam propriedades funcionais. O objetivo deste trabalho foi encapsular o β-C presente no OSI através da técnica de coacervação complexa utilizando como material de parede o isolado proteico do soro (IPS) e carboximetilcelulose (CMC). O sistema IPS e CMC mostrou-se eficiente como material de parede, apresentaram alta eficiência de encapsulação do β-C (96.21%). O sistema de simulação gastrointestinal indicou que a liberação de β-C ocorreu principalmente no intestino (92%) e uma parcela relativamente menor na fase gástrica (11-16%). A bioacessibilidade demonstrou que 33,14% do β-C está disponível para absorção, enquanto a estabilidade das microcapsulas foi de 82,73%. A simulação em alimentos oleosos ocorreu por difusão Fickian de acordo com modelo Rigger-Peppas. Os resultados alcançados sugerem a eficácia dos materiais parede utilizados para encapsular ingredientes ativos
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spelling Barbosa, Ahmad El GhazzaquiGarcia Rojas, Edwin Elard014.548.996.54https://orcid.org/0000-0003-3388-8424http://lattes.cnpq.br/1205756654416987Garcia Rojas, Edwin Elard014.548.996.54https://orcid.org/0000-0003-3388-8424http://lattes.cnpq.br/1205756654416987Ramos, Andresa Vianahttp://lattes.cnpq.br/6521360661286527Bastos, Lívia Pinto Heckerthttps://orcid.org/0000-0001-5760-3820http://lattes.cnpq.br/1578379346432268136.639.057-13http://lattes.cnpq.br/35080418443016922023-12-22T01:46:47Z2023-12-22T01:46:47Z2020-07-09BARBOSA, Ahmad El Ghazzaqui. Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação. 2020. 80 f. Dissertação( Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2020.https://rima.ufrrj.br/jspui/handle/20.500.14407/11101O óleo sacha inchi (OSI) (Plukenetia volubilis L) é rico em ácidos graxos e carotenoides como o β-caroteno (β-C). O β-C é percussor da vitamina A e possui propriedades antioxidantes. Tais compostos apresentam sensibilidade a fatores externos (calor, oxidação e alcalinidade) e sob tais circunstâncias podem ter seu potencial biológico reduzido. A microencapsulação é uma alternativa na proteção do óleo sacha inchi 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. A coacervação complexa consiste na interação eletrostáticas entre duas ou mais soluções poliméricas, que possuem cargas opostas. Consiste em três etapas básicas: emulsificação, coacervação e reticulação. Os biopolímeros como proteínas e polissacarídeos são os mais utilizados como materiais de parede na microencapsulação por coacervação complexa, estes são naturais e apresentam propriedades funcionais. O objetivo deste trabalho foi encapsular o β-C presente no OSI através da técnica de coacervação complexa utilizando como material de parede o isolado proteico do soro (IPS) e carboximetilcelulose (CMC). O sistema IPS e CMC mostrou-se eficiente como material de parede, apresentaram alta eficiência de encapsulação do β-C (96.21%). O sistema de simulação gastrointestinal indicou que a liberação de β-C ocorreu principalmente no intestino (92%) e uma parcela relativamente menor na fase gástrica (11-16%). A bioacessibilidade demonstrou que 33,14% do β-C está disponível para absorção, enquanto a estabilidade das microcapsulas foi de 82,73%. A simulação em alimentos oleosos ocorreu por difusão Fickian de acordo com modelo Rigger-Peppas. Os resultados alcançados sugerem a eficácia dos materiais parede utilizados para encapsular ingredientes ativosCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorSacha inchi oil (OSI) (Plukenetia volubilis L) is rich in fatty acids and carotenoids such as β-carotene (β-C). β-C is a precursor of vitamin A and has antioxidant properties. Such compounds are sensitive to external factors (heat, oxidation and alkalinity) and under such conditions may have their biological potential reduced. Microencapsulation is an alternative in protecting sacha inchi oil and its components. Among microencapsulation methods, complex coacervation has advantages such as low concentration of wall materials, high encapsulation efficiency, and a variety of biopolymers that can be used as wall materials. Complex coacervation consists of electrostatic interactions between two or more polymeric solutions, which have opposite charges. It consists of three basic steps: emulsification, coacervation and cross-linking. Biopolymers such as proteins and polysaccharides are the most used as wall materials in microencapsulation by complex coacervation, these are natural and have functional properties. The objective of this work was to encapsulate the β-C present in the OSI through the complex coacervation technique using whey protein (WPI) and carboxymethylcellulose (CMC) as wall material. The WPI and CMC system proved to be efficient as a wall material, with high β-C encapsulation efficiency (96.21%). The gastrointestinal simulation system indicated that the release of β-C occurred mainly in the intestine (92%) and a relatively smaller portion in the gastric phase (11-16%). Bioaccessibility demonstrated that 33.14% of β-C is available for absorption, while the stability of microcapsules was 82.73%. The simulation in oily foods occurred by Fickian diffusion according to the Rigger-Peppas model. 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dc.title.por.fl_str_mv Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação
dc.title.alternative.eng.fl_str_mv Encapsulation of β-Carotene present in Sacha inchi oil by complex coacervation: formation, characterization and release
title Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação
spellingShingle Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação
Barbosa, Ahmad El Ghazzaqui
Biopolímeros
isolado proteico do soro
interação eletrostática
eficiência de encapsulamento
carotenoides
biopolymers
whey protein isolate
electrostatic interaction
encapsulation efficiency
carotenoids
Ciência e Tecnologia de Alimentos
title_short Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação
title_full Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação
title_fullStr Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação
title_full_unstemmed Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação
title_sort Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação
author Barbosa, Ahmad El Ghazzaqui
author_facet Barbosa, Ahmad El Ghazzaqui
author_role author
dc.contributor.author.fl_str_mv Barbosa, Ahmad El Ghazzaqui
dc.contributor.advisor1.fl_str_mv Garcia Rojas, Edwin Elard
dc.contributor.advisor1ID.fl_str_mv 014.548.996.54
https://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
https://orcid.org/0000-0003-3388-8424
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/1205756654416987
dc.contributor.referee2.fl_str_mv Ramos, Andresa Viana
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/6521360661286527
dc.contributor.referee3.fl_str_mv Bastos, Lívia Pinto Heckert
dc.contributor.referee3ID.fl_str_mv https://orcid.org/0000-0001-5760-3820
dc.contributor.referee3Lattes.fl_str_mv http://lattes.cnpq.br/1578379346432268
dc.contributor.authorID.fl_str_mv 136.639.057-13
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/3508041844301692
contributor_str_mv Garcia Rojas, Edwin Elard
Garcia Rojas, Edwin Elard
Ramos, Andresa Viana
Bastos, Lívia Pinto Heckert
dc.subject.por.fl_str_mv Biopolímeros
isolado proteico do soro
interação eletrostática
eficiência de encapsulamento
carotenoides
topic Biopolímeros
isolado proteico do soro
interação eletrostática
eficiência de encapsulamento
carotenoides
biopolymers
whey protein isolate
electrostatic interaction
encapsulation efficiency
carotenoids
Ciência e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv biopolymers
whey protein isolate
electrostatic interaction
encapsulation efficiency
carotenoids
dc.subject.cnpq.fl_str_mv Ciência e Tecnologia de Alimentos
description O óleo sacha inchi (OSI) (Plukenetia volubilis L) é rico em ácidos graxos e carotenoides como o β-caroteno (β-C). O β-C é percussor da vitamina A e possui propriedades antioxidantes. Tais compostos apresentam sensibilidade a fatores externos (calor, oxidação e alcalinidade) e sob tais circunstâncias podem ter seu potencial biológico reduzido. A microencapsulação é uma alternativa na proteção do óleo sacha inchi 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. A coacervação complexa consiste na interação eletrostáticas entre duas ou mais soluções poliméricas, que possuem cargas opostas. Consiste em três etapas básicas: emulsificação, coacervação e reticulação. Os biopolímeros como proteínas e polissacarídeos são os mais utilizados como materiais de parede na microencapsulação por coacervação complexa, estes são naturais e apresentam propriedades funcionais. O objetivo deste trabalho foi encapsular o β-C presente no OSI através da técnica de coacervação complexa utilizando como material de parede o isolado proteico do soro (IPS) e carboximetilcelulose (CMC). O sistema IPS e CMC mostrou-se eficiente como material de parede, apresentaram alta eficiência de encapsulação do β-C (96.21%). O sistema de simulação gastrointestinal indicou que a liberação de β-C ocorreu principalmente no intestino (92%) e uma parcela relativamente menor na fase gástrica (11-16%). A bioacessibilidade demonstrou que 33,14% do β-C está disponível para absorção, enquanto a estabilidade das microcapsulas foi de 82,73%. A simulação em alimentos oleosos ocorreu por difusão Fickian de acordo com modelo Rigger-Peppas. Os resultados alcançados sugerem a eficácia dos materiais parede utilizados para encapsular ingredientes ativos
publishDate 2020
dc.date.issued.fl_str_mv 2020-07-09
dc.date.accessioned.fl_str_mv 2023-12-22T01:46:47Z
dc.date.available.fl_str_mv 2023-12-22T01:46:47Z
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, Ahmad El Ghazzaqui. Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação. 2020. 80 f. Dissertação( Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2020.
dc.identifier.uri.fl_str_mv https://rima.ufrrj.br/jspui/handle/20.500.14407/11101
identifier_str_mv BARBOSA, Ahmad El Ghazzaqui. Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação. 2020. 80 f. Dissertação( Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2020.
url https://rima.ufrrj.br/jspui/handle/20.500.14407/11101
dc.language.iso.fl_str_mv por
language por
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