Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/18042 |
Resumo: | The objective of this work was to microencapsulate the tomato pulp by the ionic gelation technique with 2% (M2) and 5% (M5) sodium alginate, immerse in extra virgin olive oil, characterize and evaluate the stability of this product during 60 days of storage. The analysis of lycopene content, carotenoids, antioxidant activity (ABTS), total phenolics, peroxide index, oxidative stability (Rancimat) and thermal (DSC) were performed in triplícate. The Tukey test was applied at the 5% level of significance. The formulations analyzed remained stable during storage, there was no significant difference in the levels of lycopene and carotenoids. The formulation M2 obtained minor interaction between the microencapsulated and olive oil (A2) about the phenolic content and antioxidant activity, in this way kept phenolic compounds trapped. The insertion of microcapsules in extra virgin olive oil has not quality decreased. The range required by the legislation regarding peroxide index was maintained and the oxidation induction time was not influenced. The DSC thermal analysis for the formulations M2 and M5 obtained peaks of dehydration (100 – 109°C) and degradation (390 – 400°C) in the same range, showing thermal characteristics similar. The microcapsule/oil complex maintained the quality of the oil and added nutritional value. The type of encapsulated, or encapsulant, can be modified and a microcapsule can be obtained with different release characteristics. |
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Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability Estudio del comportamiento de microcápsulas de pulpa de tomate (Lycopersicum esculentum var. Carmen) sumergidas en aceite de oliva virgen extra: interacción y estabilidad del producto Estudo do comportamento das microcápsulas de polpa de tomate (Lycopersicum esculentum var. Carmen) imersas em azeite de oliva extra-virgem: interação e estabilidade do produtoLicopenoGelificação iônicaEstabilidadeAntioxidante.LicopenoGelificación iónicaEstabilidad antioxidante.LycopeneIonic gelationStability antioxidant.The objective of this work was to microencapsulate the tomato pulp by the ionic gelation technique with 2% (M2) and 5% (M5) sodium alginate, immerse in extra virgin olive oil, characterize and evaluate the stability of this product during 60 days of storage. The analysis of lycopene content, carotenoids, antioxidant activity (ABTS), total phenolics, peroxide index, oxidative stability (Rancimat) and thermal (DSC) were performed in triplícate. The Tukey test was applied at the 5% level of significance. The formulations analyzed remained stable during storage, there was no significant difference in the levels of lycopene and carotenoids. The formulation M2 obtained minor interaction between the microencapsulated and olive oil (A2) about the phenolic content and antioxidant activity, in this way kept phenolic compounds trapped. The insertion of microcapsules in extra virgin olive oil has not quality decreased. The range required by the legislation regarding peroxide index was maintained and the oxidation induction time was not influenced. The DSC thermal analysis for the formulations M2 and M5 obtained peaks of dehydration (100 – 109°C) and degradation (390 – 400°C) in the same range, showing thermal characteristics similar. The microcapsule/oil complex maintained the quality of the oil and added nutritional value. The type of encapsulated, or encapsulant, can be modified and a microcapsule can be obtained with different release characteristics.El objetivo de este trabajo fue microencapsular la pulpa de tomate mediante la técnica de gelificación iónica con alginato de sodio al 2% (M2) y al 5% (M5), adicionándolos en aceite de oliva extra virgen, caracterizando y evaluando la estabilidad de este producto durante 60 días de almacenamiento. Se realizaron análisis contenido de licopeno, carotenoides, actividad antioxidante (ABTS), fenoles totales, índice de peróxido, estabilidad oxidativa (Rancimat) y térmica (DSC). Los análisis se realizaron por triplicado, aplicando la prueba de Tukey al nivel de significancia del 5%. Las formulaciones analizadas se mantuvieron estables durante el almacenamiento, no hubo diferencia significativa en los niveles de licopeno y carotenoides. La formulación M2 obtuvo una menor interacción entre el microencapsulado y el aceite de oliva (A2) en relación al contenido fenólico y la actividad antioxidante, manteniendo así los compuestos fenólicos más aprisionados. La inserción de microcápsulas en aceite de oliva extra virgen no modificó su calidad, manteniéndolo en el rango exigido por la legislación en materia de índice de peróxidos, además de no influir en el tiempo de inducción de oxidación. A partir del análisis térmico DSC se observó que las formulaciones M2 y M5 mostraron picos de deshidratación (100 - 109°C) y degradación (390 - 400°C) en el mismo rango, por lo que tenían características térmicas similares. Así, el hecho de que la unión microcápsula / aceite no interfiera con la calidad del aceite y también agregua valor nutricional, resalta la relevancia de su inserción, y el tipo de encapsulado, o encapsulante, se puede modificar y obtener una microcápsula con diferente liberación y características.O objetivo deste trabalho foi estudar a interação entre os compostos bioativos da polpa de tomate encapsulado (técnica de gelificação iônica com 2% (M2) e 5% (M5) de alginato de sódio) e o azeite de oliva extra virgem, a influência da interação em relação à qualidade e a avaliar a estabilidade do produto final durante 60 dias de armazenamento. Foram feitas as análises de teor de licopeno, carotenoides, atividade antioxidante (ABTS), fenólicos totais, índice de peróxido, estabilidade oxidativa (Rancimat) e térmica (DSC). As análises foram realizadas em triplicata, aplicando o teste de Tukey ao nível de 5% de significância. As formulações analisadas mantiveram-se estáveis durante o armazenamento, não houve diferença significativa nos teores de licopeno e carotenoides. A formulação M2 obteve menor interação do microencapsulado com o azeite (A2) em relação ao teor de fenólicos e a atividade antioxidante, mantendo assim os compostos fenólicos mais aprisionados. A inserção das microcápsulas no azeite de oliva extra virgem não alterou a sua qualidade mantendo-o na faixa exigida pela legislação ao índice de peróxido, além de não influenciar no tempo de indução à oxidação. A partir da análise térmica de DSC observou-se que as formulações M2 e M5 apresentaram picos de desidratação (100 – 109°C) e degradação (390 – 400°C) em uma mesma faixa, tendo assim características térmicas semelhantes. Desta forma, o fato da junção microcápsulas/azeite não interferiu na qualidade do azeite e agregou valor nutricional, evidenciando a interação dos compostos biativos, podendo ser modificado o tipo de encapsulado, ou do encapsulante e obter uma microcápsula com características diferentes de liberação dependendo do objetivo.Research, Society and Development2021-10-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1804210.33448/rsd-v10i13.18042Research, Society and Development; Vol. 10 No. 13; e150101318042Research, Society and Development; Vol. 10 Núm. 13; e150101318042Research, Society and Development; v. 10 n. 13; e1501013180422525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/18042/18764Copyright (c) 2021 Rafaela Menezes dos Passos; Jucenir dos Santos; Alan Rodrigo Santos Teles; Gabriel Francisco da Silva; Alessandra Almeida Castro Paganihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPassos, Rafaela Menezes dos Santos, Jucenir dos Teles, Alan Rodrigo Santos Silva, Gabriel Francisco da Pagani, Alessandra Almeida Castro 2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/18042Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:15.381678Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability Estudio del comportamiento de microcápsulas de pulpa de tomate (Lycopersicum esculentum var. Carmen) sumergidas en aceite de oliva virgen extra: interacción y estabilidad del producto Estudo do comportamento das microcápsulas de polpa de tomate (Lycopersicum esculentum var. Carmen) imersas em azeite de oliva extra-virgem: interação e estabilidade do produto |
title |
Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability |
spellingShingle |
Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability Passos, Rafaela Menezes dos Licopeno Gelificação iônica Estabilidade Antioxidante. Licopeno Gelificación iónica Estabilidad antioxidante. Lycopene Ionic gelation Stability antioxidant. |
title_short |
Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability |
title_full |
Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability |
title_fullStr |
Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability |
title_full_unstemmed |
Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability |
title_sort |
Study of the behavior of tomato pulp microcapsules (Lycopersicum esculentum var. Carmen) immersed in extra virgin olive oil: product interaction and stability |
author |
Passos, Rafaela Menezes dos |
author_facet |
Passos, Rafaela Menezes dos Santos, Jucenir dos Teles, Alan Rodrigo Santos Silva, Gabriel Francisco da Pagani, Alessandra Almeida Castro |
author_role |
author |
author2 |
Santos, Jucenir dos Teles, Alan Rodrigo Santos Silva, Gabriel Francisco da Pagani, Alessandra Almeida Castro |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Passos, Rafaela Menezes dos Santos, Jucenir dos Teles, Alan Rodrigo Santos Silva, Gabriel Francisco da Pagani, Alessandra Almeida Castro |
dc.subject.por.fl_str_mv |
Licopeno Gelificação iônica Estabilidade Antioxidante. Licopeno Gelificación iónica Estabilidad antioxidante. Lycopene Ionic gelation Stability antioxidant. |
topic |
Licopeno Gelificação iônica Estabilidade Antioxidante. Licopeno Gelificación iónica Estabilidad antioxidante. Lycopene Ionic gelation Stability antioxidant. |
description |
The objective of this work was to microencapsulate the tomato pulp by the ionic gelation technique with 2% (M2) and 5% (M5) sodium alginate, immerse in extra virgin olive oil, characterize and evaluate the stability of this product during 60 days of storage. The analysis of lycopene content, carotenoids, antioxidant activity (ABTS), total phenolics, peroxide index, oxidative stability (Rancimat) and thermal (DSC) were performed in triplícate. The Tukey test was applied at the 5% level of significance. The formulations analyzed remained stable during storage, there was no significant difference in the levels of lycopene and carotenoids. The formulation M2 obtained minor interaction between the microencapsulated and olive oil (A2) about the phenolic content and antioxidant activity, in this way kept phenolic compounds trapped. The insertion of microcapsules in extra virgin olive oil has not quality decreased. The range required by the legislation regarding peroxide index was maintained and the oxidation induction time was not influenced. The DSC thermal analysis for the formulations M2 and M5 obtained peaks of dehydration (100 – 109°C) and degradation (390 – 400°C) in the same range, showing thermal characteristics similar. The microcapsule/oil complex maintained the quality of the oil and added nutritional value. The type of encapsulated, or encapsulant, can be modified and a microcapsule can be obtained with different release characteristics. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-09 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/18042 10.33448/rsd-v10i13.18042 |
url |
https://rsdjournal.org/index.php/rsd/article/view/18042 |
identifier_str_mv |
10.33448/rsd-v10i13.18042 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/18042/18764 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 13; e150101318042 Research, Society and Development; Vol. 10 Núm. 13; e150101318042 Research, Society and Development; v. 10 n. 13; e150101318042 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052752788979712 |