Proteção antioxidante do extrato de erva-mate (Ilex paraguariensis) veiculado em partículas lipídicas sólidas

• Autor(a) principal: Gris, Cintia Cassia Tonieto
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca de teses e dissertações da Universidade de Passo Fundo (BDTD UPF)
• Texto Completo: http://tede.upf.br/jspui/handle/tede/1459
• topic: Erva-mate; Antioxidantes; Drogas; Alimentos - Indústria; CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS

The growing concern with quality of life and well-being is observed in several segments of contemporary society, which reflects the interest in food that is synonymous with practicality, taste and food safety. Ilex paraguariensis, native to the southern region of the American continent, has a great nutritional and antioxidant potential, but poorly explored and its consumption is basically restricted to traditional beverages. The use of bioactive compounds for food development lacks research on their applicability and functionalities. Solid lipid particles are a technology capable of protecting the bioactive from the most diverse exposure conditions. From the point of encapsulation, microemulsions are an attractive system for the delivery of active compounds. We aimed to protect the antioxidant potential of lyophilized extract of yerba mate using solid lipid particles (PLS) and its application in natural yogurt. The lyophilized yerba mate extract was characterized and submitted to PLS microencapsulation tests using beeswax as an encapsulating agent. We obtained water insoluble solid lipid particles, which presented a 92.73% encapsulation efficiency for a lyophilized extract of yerba mate with 40% concentration. The microemulsion technique protected the antioxidant potential of the lyophilized extract during 45 days of storage and the digestibility test showed rupture of the microcapsule under enteric conditions, suggesting the release of the active at the absorption site. The microcapsules added to the natural yoghurt did not affect the lactic acid count and did not interfere in the acceptability and intention to purchase the product, through sensorial analysis. In view of these results we conclude that lyophilized extract of yerba mate is an alternative to expand the antioxidant benefits of this plant for other foods and public, as well as cultural consumption. The development of PLS presents itself as an efficient alternative for the preservation of the antioxidant potential of the lyophilized extract of yerba mate during storage, allowing it to reach its sites of absorption and exercise its biological action, in addition, when added in natural yoghurt PLS carried by lyophilized extract of mate did not interfere in the viability of lactic acid bacteria and in the acceptability and intention to purchase the product