Eficiência da encapsulação e estabilidade oxidativa do óleo de chia microencapsulado por spray drying
Microencapsulation in the food industry has been in constantly growing and one of the most technology used for microencapsulating has been the spray drying. The microencapsulation of oil salvia hispanica l., Also known as chia, is perform mainly due to its composition which contains the polyunsatura...
| Autor principal: | Luz, Luana |
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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/1/12646 |
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| Resumo: |
Microencapsulation in the food industry has been in constantly growing and one of the most technology used for microencapsulating has been the spray drying. The microencapsulation of oil salvia hispanica l., Also known as chia, is perform mainly due to its composition which contains the polyunsaturated fatty acids. These compounds are highly susceptible to oxidative processes, if in contact with heat, light, oxygen and / or moisture. The objective was analyze the oxidative stability of the encapsulated oil peroxide value during 30 days of storage in standard atmosphere with relative humidity of 33% and evaluate the efficiency of the encapsulation process, with the yield of solids. The obtention of microcapsules has been conducted using the spray drying technique and soy protein isolate (spi) and soybean lecithin as wall materials. For the spray drying was used a double fluid type atomizer nozzle with orifice of 1.0 mm diameter, with the flow rate of feed 0.35 ± 0.03 l · h-1, drying air temperature of 124°c and compressor air pressure of 0.4 mpa. Water activity was evaluated (aw) for capsules produced, also in order to assess oxidative stability, resulting in a value of 0.38 ± 0.05. The capsules obtained had integrates and round surface, with an average diameter of 602.2 ± 1 315.16 μm with the presence of oil on the inside and on the outside surface. The results shown low yield of solids after drying and microencapsulation efficiency of the oil, give values of 10.26% and 11.41%, respectively. After the drying process, there was an increase of the peroxide value ranging from 1.81 ± 0.53 to 18.50 ± 4,21 meq·kg-1 capsules without storage. Although there wasn’t significant difference (p> 0.05), the study of oxidative stability showed satisfactory effect, and the peroxide value decreased over time, ranging from 18.50 ± 4.21 meq·kg-1to 13, 44 ± 1.37 meq ·kg-1after 30 days of storage and staying under the limit established by anvisa. |
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