Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
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:8080/jspui/handle/tede/1771 |
Resumo: | The increased demand for higher value-added products is affected by global market trends. The implantation of new technologies as an alternative to the use of the generated by-products, which can present problems to the environment, is of economic, technological and environmental importance for the industries. Considering the large volume of whey derived from cheese production, which has high nutritional value and the environmental pollution associated with its inadequate destination, industries are looking for viable alternatives for their use. As well as whey, oils and fats are important ingredients due to their nutritional properties, as an energy source, and incorporation into a variety of food products, both in human and animal food. Coconut fat is used in pig feed as an excellent source of energy, especially in the post weaning period, considered critical in terms of nutrition. Due to susceptibility to oxidation, coconut fat should be protected to avoid transformations that negatively affect its nutritional and sensory properties. The use of technologies such as microencapsulation followed by Spray dryer drying gives the food industry tools for the development of products with appropriate sensorial characteristics, without loss of aromatic compounds and avoids the chemical instability created by air, light, high temperatures and humidity. these are the factors responsible for the degradation and evaporation of labile ingredients. In this way, the objective of the work was to develop a process to microencapsulate the coconut fat by drying in Spray dryer, being used as the main wall material the whey, with addition of maltodextrin and gum arabic. Coconut fat had a high content of saturated fatty acids. Homogenization of the coconut fat with the encapsulating agents at a pressure of 200 bar provided the breaking of the lactose crystals and the fat globules, resulting in a homogenous sample. The best proportion of active agent:encapsulant was 1: 3 m / m, drying had low moisture content (<4%), minimal loss of product in the process. The microparticles presented high lactose content (75.84%), particle size less than 200 μm, water solubility of 49% and encapsulation efficiency of 67%, with the addition of maltodextrin, gum arabic and concentrated fat in powder, and these results are satisfactory because the final product will be added to animal feed on a dry basis and it will be stored protected from the external environment. The developed product resembles the commercial whey fat product, the encapsulating agents were able to protect the coconut fat, presenting high thermal stability (> 140 ° C) resulting in a safe, quality and final protected product. |
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Brião, Vandré Barbosa59029285087http://lattes.cnpq.br/037606392613831800964912058http://lattes.cnpq.br/5599115191874508Migliavacca, Marina2019-08-29T18:07:37Z2019-04-17MIGLIAVACCA, Marina. Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos. 2019. 109 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade de Passo Fundo, Passo Fundo, RS, 2019.http://tede.upf.br:8080/jspui/handle/tede/1771The increased demand for higher value-added products is affected by global market trends. The implantation of new technologies as an alternative to the use of the generated by-products, which can present problems to the environment, is of economic, technological and environmental importance for the industries. Considering the large volume of whey derived from cheese production, which has high nutritional value and the environmental pollution associated with its inadequate destination, industries are looking for viable alternatives for their use. As well as whey, oils and fats are important ingredients due to their nutritional properties, as an energy source, and incorporation into a variety of food products, both in human and animal food. Coconut fat is used in pig feed as an excellent source of energy, especially in the post weaning period, considered critical in terms of nutrition. Due to susceptibility to oxidation, coconut fat should be protected to avoid transformations that negatively affect its nutritional and sensory properties. The use of technologies such as microencapsulation followed by Spray dryer drying gives the food industry tools for the development of products with appropriate sensorial characteristics, without loss of aromatic compounds and avoids the chemical instability created by air, light, high temperatures and humidity. these are the factors responsible for the degradation and evaporation of labile ingredients. In this way, the objective of the work was to develop a process to microencapsulate the coconut fat by drying in Spray dryer, being used as the main wall material the whey, with addition of maltodextrin and gum arabic. Coconut fat had a high content of saturated fatty acids. Homogenization of the coconut fat with the encapsulating agents at a pressure of 200 bar provided the breaking of the lactose crystals and the fat globules, resulting in a homogenous sample. The best proportion of active agent:encapsulant was 1: 3 m / m, drying had low moisture content (<4%), minimal loss of product in the process. The microparticles presented high lactose content (75.84%), particle size less than 200 μm, water solubility of 49% and encapsulation efficiency of 67%, with the addition of maltodextrin, gum arabic and concentrated fat in powder, and these results are satisfactory because the final product will be added to animal feed on a dry basis and it will be stored protected from the external environment. The developed product resembles the commercial whey fat product, the encapsulating agents were able to protect the coconut fat, presenting high thermal stability (> 140 ° C) resulting in a safe, quality and final protected product.O aumento da demanda por produtos de maior valor agregado é afetado por tendências do mercado global. A implantação de novas tecnologias como alternativa para a utilização dos subprodutos gerados, que podem apresentar problemas ao meio ambiente, é de importância econômica, tecnológica e ambiental para as indústrias. Considerando o grande volume de soro de leite, derivado da produção de queijo, que possui elevado valor nutricional e a poluição ambiental associada ao seu destino inadequado, as indústrias buscam alternativas viáveis para a sua utilização. Assim como o soro de leite, óleos e gorduras são ingredientes importantes devido às suas propriedades nutricionais, como fonte energética, e incorporação em uma variedade de produtos alimentares, tanto na alimentação humana quanto animal. A gordura de coco é utilizada na alimentação suína como excelente fonte energética, principalmente no período pós desmame, considerado crítico em termos de nutrição, devido a susceptibilidade à oxidação, a gordura de coco deve ser protegida para evitar as transformações que afetam negativamente suas propriedades nutricionais e sensoriais. A utilização de tecnologias como a microencapsulação seguida de secagem por Spray dryer proporciona às indústrias alimentícias ferramentas para o desenvolvimento de produtos com características sensoriais apropriadas, sem perdas dos compostos aromáticos e evita a instabilidade química criada pelo ar, luz, altas temperaturas e umidade, sendo estes os fatores responsáveis pela degradação e evaporação de ingredientes lábeis. Desta forma, o objetivo do trabalho foi desenvolver um processo para microencapsular a gordura de coco por secagem em Spray dryer, sendo utilizado como principal material de parede o soro de leite, com adição de maltodextrina e goma arábica. A gordura de coco apresentou elevado teor de ácidos graxos saturados. A homogeneização da gordura de coco com os agentes encapsulantes - a uma pressão de 200 bar, proporcionou a quebra dos cristais de lactose e dos glóbulos de gordura, resultando em uma amostra sem separação de fases. A melhor proporção de agente ativo: encapsulante foi de 1:3 m/m, a secagem apresentou baixo teor de umidade (< 4%) e perda mínima de produto no processo. As micropartículas apresentaram elevado teor de lactose (75,84%), tamanho de partícula inferior a 200 m, solubilidade em água de 49% e eficiência de encapsulação de 67%, com a adição da maltodextrina, goma arábica e gordura concentrada em pó, sendo estes resultados satisfatórios pois o produto final será adicionado a ração animal em base seca e o mesmo será armazenado protegido do ambiente externo. O produto desenvolvido assemelha-se com o produto comercial whey fat, os agentes encapsulantes foram capazes de proteger a gordura de coco, apresentando estabilidade térmica elevada ( > 140 °C) obtendo-se um produto final protegido, seguro e de qualidadeSubmitted by Aline Rezende (alinerezende@upf.br) on 2019-08-29T18:07:37Z No. of bitstreams: 1 2019MarinaMigliavacca.pdf: 1821095 bytes, checksum: 5eb0c0d8b3c92d01d48b2037a0d0efa3 (MD5)Made available in DSpace on 2019-08-29T18:07:37Z (GMT). No. of bitstreams: 1 2019MarinaMigliavacca.pdf: 1821095 bytes, checksum: 5eb0c0d8b3c92d01d48b2037a0d0efa3 (MD5) Previous issue date: 2019-04-17application/pdfporUniversidade de Passo FundoUPFBrasilFaculdade de Agronomia e Medicina Veterinária – FAMVRaçõesCocoSoro do leiteAlimentos - IndústriaCIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSMicroencapsulação de gordura de coco com soro de leite para aplicação em ração de suínosMicroencapsulation of coconut fat with whey for pig feed applicationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-1046629855937119302500500600-81050717163782435462824254812059964502info:eu-repo/semantics/openAccessreponame:Biblioteca de teses e dissertações da Universidade de Passo Fundo (BDTD UPF)instname:Universidade de Passo Fundo (UPF)instacron:UPFORIGINAL2019MarinaMigliavacca.pdf2019MarinaMigliavacca.pdfapplication/pdf1821095http://tede.upf.br:8080/jspui/bitstream/tede/1771/2/2019MarinaMigliavacca.pdf5eb0c0d8b3c92d01d48b2037a0d0efa3MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://tede.upf.br:8080/jspui/bitstream/tede/1771/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede/17712023-03-28 10:52:12.551oai:tede.upf.br: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Biblioteca Digital de Teses e DissertaçõesPUBhttp://tede.upf.br/oai/requestbiblio@upf.br || bio@upf.br || cas@upf.br || car@upf.br || lve@upf.br || sar@upf.br || sol@upf.br || upfmundi@upf.br || jucelei@upf.bropendoar:2023-03-28T13:52:12Biblioteca de teses e dissertações da Universidade de Passo Fundo (BDTD UPF) - Universidade de Passo Fundo (UPF)false |
dc.title.por.fl_str_mv |
Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos |
dc.title.alternative.eng.fl_str_mv |
Microencapsulation of coconut fat with whey for pig feed application |
title |
Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos |
spellingShingle |
Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos Migliavacca, Marina Rações Coco Soro do leite Alimentos - Indústria CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
title_short |
Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos |
title_full |
Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos |
title_fullStr |
Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos |
title_full_unstemmed |
Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos |
title_sort |
Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos |
author |
Migliavacca, Marina |
author_facet |
Migliavacca, Marina |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Brião, Vandré Barbosa |
dc.contributor.advisor1ID.fl_str_mv |
59029285087 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0376063926138318 |
dc.contributor.authorID.fl_str_mv |
00964912058 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5599115191874508 |
dc.contributor.author.fl_str_mv |
Migliavacca, Marina |
contributor_str_mv |
Brião, Vandré Barbosa |
dc.subject.por.fl_str_mv |
Rações Coco Soro do leite Alimentos - Indústria |
topic |
Rações Coco Soro do leite Alimentos - Indústria CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
dc.subject.cnpq.fl_str_mv |
CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
description |
The increased demand for higher value-added products is affected by global market trends. The implantation of new technologies as an alternative to the use of the generated by-products, which can present problems to the environment, is of economic, technological and environmental importance for the industries. Considering the large volume of whey derived from cheese production, which has high nutritional value and the environmental pollution associated with its inadequate destination, industries are looking for viable alternatives for their use. As well as whey, oils and fats are important ingredients due to their nutritional properties, as an energy source, and incorporation into a variety of food products, both in human and animal food. Coconut fat is used in pig feed as an excellent source of energy, especially in the post weaning period, considered critical in terms of nutrition. Due to susceptibility to oxidation, coconut fat should be protected to avoid transformations that negatively affect its nutritional and sensory properties. The use of technologies such as microencapsulation followed by Spray dryer drying gives the food industry tools for the development of products with appropriate sensorial characteristics, without loss of aromatic compounds and avoids the chemical instability created by air, light, high temperatures and humidity. these are the factors responsible for the degradation and evaporation of labile ingredients. In this way, the objective of the work was to develop a process to microencapsulate the coconut fat by drying in Spray dryer, being used as the main wall material the whey, with addition of maltodextrin and gum arabic. Coconut fat had a high content of saturated fatty acids. Homogenization of the coconut fat with the encapsulating agents at a pressure of 200 bar provided the breaking of the lactose crystals and the fat globules, resulting in a homogenous sample. The best proportion of active agent:encapsulant was 1: 3 m / m, drying had low moisture content (<4%), minimal loss of product in the process. The microparticles presented high lactose content (75.84%), particle size less than 200 μm, water solubility of 49% and encapsulation efficiency of 67%, with the addition of maltodextrin, gum arabic and concentrated fat in powder, and these results are satisfactory because the final product will be added to animal feed on a dry basis and it will be stored protected from the external environment. The developed product resembles the commercial whey fat product, the encapsulating agents were able to protect the coconut fat, presenting high thermal stability (> 140 ° C) resulting in a safe, quality and final protected product. |
publishDate |
2019 |
dc.date.accessioned.fl_str_mv |
2019-08-29T18:07:37Z |
dc.date.issued.fl_str_mv |
2019-04-17 |
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 |
MIGLIAVACCA, Marina. Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos. 2019. 109 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade de Passo Fundo, Passo Fundo, RS, 2019. |
dc.identifier.uri.fl_str_mv |
http://tede.upf.br:8080/jspui/handle/tede/1771 |
identifier_str_mv |
MIGLIAVACCA, Marina. Microencapsulação de gordura de coco com soro de leite para aplicação em ração de suínos. 2019. 109 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade de Passo Fundo, Passo Fundo, RS, 2019. |
url |
http://tede.upf.br:8080/jspui/handle/tede/1771 |
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por |
language |
por |
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-1046629855937119302 |
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500 500 600 |
dc.relation.department.fl_str_mv |
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2824254812059964502 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Universidade de Passo Fundo |
dc.publisher.initials.fl_str_mv |
UPF |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Faculdade de Agronomia e Medicina Veterinária – FAMV |
dc.publisher.program.por.fl_str_mv |
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publisher.none.fl_str_mv |
Universidade de Passo Fundo |
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