Encapsulação de extrato de açaí (Euterpe oleraceae Martius) a base de alginato pelo método de gelificação iônica para indicador de qualidade de alimentos
Açaí extract (Euterpe oleracea Martius) microparticles with calcium-crosslinked alginate were prepared to produce a product with a mutual function: release of antioxidant compounds that are pH-sensitive through color to indicate to the consumer the validity of the product. product and increase your...
| Autor principal: | Sufredini, Stephani |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/11563 |
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| Resumo: |
Açaí extract (Euterpe oleracea Martius) microparticles with calcium-crosslinked alginate were prepared to produce a product with a mutual function: release of antioxidant compounds that are pH-sensitive through color to indicate to the consumer the validity of the product. product and increase your shelf life. The wet and lyophilized spheres were characterized physicochemically, morphologically and thermally by means of the following analyzes: moisture and water solubility, color determination as a function of pH, optical microscopy, Fourrier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), phenolic compounds and antioxidant capacity. The results revealed that the particles were morphologically characterized as microspheres, since the acai extract (active material) is dispersed in the encapsulant matrix and on the surface of the capsule. The wet particles with and without the encapsulation of açaí extract had an average size of 276.42 μ𝑚 and 240.36 μ𝑚, respectively. The lyophilized samples, with the same content of grams of açaí extract, showed an increase in the moisture content in the acid medium when compared to the neutral medium. In addition, it can be noted that the presence of extract statistically decreased the moisture of the sample. The solubility of the lyophilized and moist particles in neutral media generally increased with the present concentration of açaí extract. It may be noted that the solubility was higher in the acid treated particles than in the neutral medium, for both wet and lyophilized samples. Visually we can confirm that the lyophilized sample in acidic medium acquired a much greater tendency to reddish when compared to in neutral medium, that presented a coloration closer to the grayish one. The spectroscopy curves of the formulations of the lyophilized alginate microparticles at neutral pH presented peaks that gradually increased in intensity with the increase of the concentration of the extract, evidencing an iteration between the chain of the extract and the alginate polymer. The thermal degradation profile and the DSC curves presented by the microparticles differed from those observed for the encapsulating agents (alginate and açaí) and could be indicative of the formation of structures with different thermal characteristics. The açaí extract presented about five times more phenolic compounds when compared to the microparticle formulations, and there was no significant difference between the white sample and the one with incorporation of the extract. On the other hand, the antioxidant capacity of the microparticle with the presence of açaí extract was about four times larger than the particle without the presence of extract. |
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