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Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked

The roasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles, responsible by coffee aroma. The main objetive of the present work is the encapsulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The...

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Principais autores: Veiga, Camila Carolina, Simoni, Rayssa Cristine, de Almeida, Melina Maynara Carvalho, Gonçalves, Odinei Hess, Shirai, Marianne Ayumi, Leimann, Fernanda Vitória
Formato: Artigo
Idioma: Inglês
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2016
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3704
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spelling peri-article-37042016-09-19T17:14:40Z Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked Veiga, Camila Carolina Simoni, Rayssa Cristine de Almeida, Melina Maynara Carvalho Gonçalves, Odinei Hess Shirai, Marianne Ayumi Leimann, Fernanda Vitória Tecnologia de Alimentos Transglutaminase; encapsulation efficiency; oil recovery; water sorption isotherm. The roasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles, responsible by coffee aroma. The main objetive of the present work is the encapsulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The microcapsules were obtained by complex coacervation. The effect of the roasted coffee oil amount used and the stirring rate on the average diameter, oil recovery and encapsulation efficiency were evaluated. The microcapsules presented average diameter up to 29.30 ± 1.28 µm with narrow size distributions. The results varied from 78.45 ± 2.47 to 100.70 ± 5.23 % (oil recovery) and 32.50 ± 3.53 to 71.00 ± 4.24 % (encapsulation efficiency). The water sorption isotherm of microcapsules was evaluated at 25 ºC and the results were fitted with the Guggenhein-Anderson-de Boer (GAB) model, presenting a R2 equal to 0.9892 and “J” shape behavior. Finally, the crosslinking reaction was investigated by Fourier Transform Infrared Spectroscopy (FTIR), showing that the crosslinking reaction promoted by transglutaminase introduced a band in microcapsules spectra located at 1550 cm-1 corresponding to the monosubstituted amide. Universidade Tecnológica Federal do Paraná (UTFPR) 2016-09-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3704 10.3895/rebrapa.v7n2.3704 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 156 - 172 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 156 - 172 2448-3184 10.3895/rebrapa.v7n2 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/3704/pdf http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3704/414 Direitos autorais 2016 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Inglês
format Artigo
author Veiga, Camila Carolina
Simoni, Rayssa Cristine
de Almeida, Melina Maynara Carvalho
Gonçalves, Odinei Hess
Shirai, Marianne Ayumi
Leimann, Fernanda Vitória
spellingShingle Veiga, Camila Carolina
Simoni, Rayssa Cristine
de Almeida, Melina Maynara Carvalho
Gonçalves, Odinei Hess
Shirai, Marianne Ayumi
Leimann, Fernanda Vitória
Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked
author_sort Veiga, Camila Carolina
title Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked
title_short Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked
title_full Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked
title_fullStr Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked
title_full_unstemmed Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked
title_sort microencapsulation of roasted coffee oil by complex coacervation with gelatin/gum arabic enzymatically crosslinked
description The roasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles, responsible by coffee aroma. The main objetive of the present work is the encapsulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The microcapsules were obtained by complex coacervation. The effect of the roasted coffee oil amount used and the stirring rate on the average diameter, oil recovery and encapsulation efficiency were evaluated. The microcapsules presented average diameter up to 29.30 ± 1.28 µm with narrow size distributions. The results varied from 78.45 ± 2.47 to 100.70 ± 5.23 % (oil recovery) and 32.50 ± 3.53 to 71.00 ± 4.24 % (encapsulation efficiency). The water sorption isotherm of microcapsules was evaluated at 25 ºC and the results were fitted with the Guggenhein-Anderson-de Boer (GAB) model, presenting a R2 equal to 0.9892 and “J” shape behavior. Finally, the crosslinking reaction was investigated by Fourier Transform Infrared Spectroscopy (FTIR), showing that the crosslinking reaction promoted by transglutaminase introduced a band in microcapsules spectra located at 1550 cm-1 corresponding to the monosubstituted amide.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2016
url http://periodicos.utfpr.edu.br/rebrapa/article/view/3704
_version_ 1805294270595203072
score 10,814766

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