Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede
Roasted mate tea is rich in compounds with antioxidant activity, such as phenolic acids, flavonoids and alkaloids, especially caffeine, caffeic, chlorogenic and ferulic acids, rutin and quercetin. It is produced from the roasting of yerba-mate leaves (Ilex paraguariensis), after the steps of roastin...
| Autor principal: | Zanoelo, Maiara |
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Universidade Tecnológica Federal do Paraná
2022
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riut-1-281562022-04-30T06:07:34Z Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede Encapsulation of toasted yerba-mate (Ilex Paraguariensis) extract by spray drying using maltodextrin and β-glucan as wall material Zanoelo, Maiara Pereira, Edimir Andrade https://orcid.org/0000-0002-9793-5552 http://lattes.cnpq.br/2688204970438399 Cunha, Mário Antônio Alves da https://orcid.org/0000-0002-1589-7311 http://lattes.cnpq.br/3151576713472624 Souza, Davi Zacarias de https://orcid.org/0000-0001-5759-5728 http://lattes.cnpq.br/6980100635527695 Pereira, Edimir Andrade https://orcid.org/0000-0002-9793-5552 http://lattes.cnpq.br/2688204970438399 Barbosa, Maria Ivone Martins Jacintho https://orcid.org/0000-0002-9624-9139 http://lattes.cnpq.br/3609445478725882 Compostos bioativos Glucanas Alimentos - Secagem Erva-mate Bioactive compounds Glucans Food - Drying Mate plant CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA Engenharia/Tecnologia/Gestão Roasted mate tea is rich in compounds with antioxidant activity, such as phenolic acids, flavonoids and alkaloids, especially caffeine, caffeic, chlorogenic and ferulic acids, rutin and quercetin. It is produced from the roasting of yerba-mate leaves (Ilex paraguariensis), after the steps of roasting, drying and milling. In these stages, contaminant substances are formed, such as polycyclic aromatic hydrocarbons (PAHs), which enter in contact with the leaves through smoke. Seeking to offer an extract with better stability and lower content of undesired compounds, microencapsulation is a very promising strategy. Thus, in this work, roasted mate tea was microencapsulated using 15% of maltodextrin and different concentrations of lasiodiplodan (0.5, 0.875 and 1.25%), a microbial (1→6)--glucan as wall materials. The microcapsules were characterized for encapsulation efficiency, hygroscopicity, moisture, water activity, solubility in water, dissolubility, scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), thermal analysis, colorimetry, antioxidant activity, (ABTS, FRAP, DPPH and CAOT), the content of phenolic compounds, phenolic compounds and caffeine by high-efficiency liquid chromatography and identification and quantification of PAHs by gas chromatography. The microencapsulated samples showed a yield between 44.92 and 56.39%, with encapsulation efficiency varying from 66.54 to 70.16%; the PAHs acenaphthylene (1,380 to 1,524 μg·g-1), acenaphthene (3,109 to 4,375 μg·g-1), fluorene (1,446 to 1,843 μg·g-1), chrysene (0.093 to 0.141 μg·g-1), and benzo[a]pyrene (0.988 to 1.493 μg·g-1) were identified and quantified. It was also possible to identify indeno(1,2,3-cd)pyrene ins the studied samples. The moisture of the microcapsules varied from 0.302 to 0.526%, the water activity from 0.083 to 0.154, the hygroscopicity from 21.37 to 23.413%, the solubility from 20.703 to 51.263 s and solubility varied from 95,734 to 98,570%. The microcapsules had shown spherical structures and irregular surfaces, with dimensions, ranging from 2.30 to 15.3 μm. Bands related to the presence of phenolic acids, flavonoids and polyphenolic compounds were identified by the FTIR technique. Colour varied among the samples from 1.079 to 3.979. Thermal analysis indicates that the encapsulates have a good thermal stability, with no degradation below 250 °C. For HPLC, 4-caffeoilquinic acid varied from 6.255 to 11.137 mg∙g-1; 7 caffeine varied from 5.004 to 8.873 mg∙g-1; caffeic acid varied from 2.041 to 3.596 mg∙g-1; rutin varied from 1.583 to 2.313 mg∙g-1; ferulic acid varied from 2.795 to 4.002 mg∙g-1. The content of total phenolic compounds varied from 73,065 to 74,155 mg EAG·g-1; ABTS varied from 0,869 to 1,006 μmol de TEAC·g-1; FRAP varied from 11640,514 to 14353,439 μmol FeSO4·g-1; DPPH varied from 0,411 to 0,437 μmol de TEAC·g-1; CAOT varied from 124,875 to 288,458 mg EAAS·g-1. Therefore, the results indicate that the microcapsules elaborated from roasted mate tea in these conditions may be a source of PAHs. Microencapsulation by spray dryer presented as a favorable process where maltodextrin is a low-cost protective agent, and allied with the properties of lasiodiplodan, can be a good option when used to stabilize extracts. Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) O chá mate tostado é rico em compostos com atividade antioxidante, como ácidos fenólicos, flavonoides e alcaloides, com destaque para cafeína, ácidos cafeico, clorogênico e ferúlico, rutina e quercetina. É produzido a partir da torrefação de folhas de erva-mate (Ilex paraguariensis) após as etapas de sapeco, secagem e cancheamento. Nestas etapas, são formadas substâncias contaminantes como hidrocarbonetos policíclicos aromáticos (HPAs), que entram em contato com as folhas pela fumaça. Buscando a obtenção de um extrato com melhor estabilidade e menor conteúdo de compostos indesejáveis, a microencapsulação é uma estratégia bastante promissora. Assim, neste trabalho o chá mate tostado foi microencapsulado com 15% de maltodextrina e com diferentes concentrações de lasiodiplodana (0,5, 0,875 e 1,25%), uma (1→6)--glucana microbiana como materiais de parede. As microcápsulas obtidas foram caracterizadas quanto a eficiência de encapsulação, higroscopicidade, umidade, atividade de água, solubilidade em água, dissolubilidade, microscopia eletrônica de varredura (MEV), espectroscopia no infravermelho com transformada de Fourier (FT-IR), análise térmica, colorimetria, atividade antioxidante (ABTS, FRAP, DPPH, CAOT), conteúdo de fenólicos totais, compostos fenólicos e cafeína por cromatografia líquida de alta eficiência e identificação e quantificação de HPAs por Cromatografia Gasosa. As amostras microencapsuladas apresentaram rendimento entre 44,92 e 56,39%, com eficiência de encapsulação variando de 66,54 a 70,16%; Os HPAs acenaftileno (1,380 a 1,524 μg·g-1), acenafteno (3,109 a 4,375 μg·g-1), fluoreno (1,446 a 1,843 μg·g-1), criseno (0,093 a 0,141 μg·g-1), benzo[a]pireno (0,988 a 1,493 μg·g-1), foram identificados e quantificados nas amostras estudadas. Também foi possível a identificação de indeno(1,2,3-cd)pireno. A umidade das microcápsulas variou de 0,302 a 0,526%, a atividade de água de 0,083 a 0,154, a higroscopicidade de 21,37 a 23,413%, a; a dissolubilidade de 20,703 a 51,263 s e a solubilidade variou de 95,734 a 98,570%. As microcápsulas apresentaram estruturas esféricas ocas e superfície irregular, com dimensões que variaram de 2,30 a 15,3 μm. Bandas relacionadas a presença de ácidos fenólicos, flavonoides e compostos polifenólicos foram identificadas pela técnica de FT-IR. Houve variação de cor entre as amostras de 1,079 a 3,979. A análise térmica indicou que os encapsulados 5 apresentam boa estabilidade térmica, sem degradações abaixo de 250 °C. Para CLAE, ácido 4-cafeoilquínico variou de 6,255 a 11,137 mg∙g-1; cafeína variou de 5,004 a 8,873 mg∙g-1; ácido cafeico variou de 2,041 a 3,596 mg∙g-1; rutina variou de 1,583 a 2,313 mg∙g-1; ácido ferúlico variou de 2,795 a 4,002 mg∙g-1. O teor de compostos fenólicos totais variou de 73,065 a 74,155 mg EAG·g-1; ABTS variou de 0,869 a 1,006 μmol de TEAC·g-1; FRAP variou de 11640,514 a 14353,439 μmol FeSO4·g-1; DPPH variou de 0,411 a 0,437 μmol de TEAC·g-1; CAOT variou de 124,875 a 288,458 mg EAAS·g-1. Portanto, os resultados indicam que as microcápsulas elaboradas a partir do chá mate tostado nas condições deste estudo podem ser uma fonte de HPAs. A microencapsulação por spray dryer apresentou-se como um processo favorável onde a maltodextrina que é um agente protetor de baixo custo, aliada às propriedades bioativas da lasiodiplodana podem ser uma boa opção ao serem utilizados para estabilização dos extratos. 2022-04-29T12:33:30Z 2022-04-29T12:33:30Z 2022-03-25 masterThesis ZANOELO, Maiara. Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede. 2022. Dissertação (Mestrado em Tecnologia de Processos Químicos e Bioquímicos) - Universidade Tecnológica Federal do Paraná, Pato Branco, 2022. http://repositorio.utfpr.edu.br/jspui/handle/1/28156 por openAccess https://creativecommons.org/licenses/by-nc/4.0/ application/pdf Universidade Tecnológica Federal do Paraná Pato Branco Brasil Programa de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Compostos bioativos Glucanas Alimentos - Secagem Erva-mate Bioactive compounds Glucans Food - Drying Mate plant CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA Engenharia/Tecnologia/Gestão |
| spellingShingle |
Compostos bioativos Glucanas Alimentos - Secagem Erva-mate Bioactive compounds Glucans Food - Drying Mate plant CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA Engenharia/Tecnologia/Gestão Zanoelo, Maiara Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede |
| description |
Roasted mate tea is rich in compounds with antioxidant activity, such as phenolic acids, flavonoids and alkaloids, especially caffeine, caffeic, chlorogenic and ferulic acids, rutin and quercetin. It is produced from the roasting of yerba-mate leaves (Ilex paraguariensis), after the steps of roasting, drying and milling. In these stages, contaminant substances are formed, such as polycyclic aromatic hydrocarbons (PAHs), which enter in contact with the leaves through smoke. Seeking to offer an extract with better stability and lower content of undesired compounds, microencapsulation is a very promising strategy. Thus, in this work, roasted mate tea was microencapsulated using 15% of maltodextrin and different concentrations of lasiodiplodan (0.5, 0.875 and 1.25%), a microbial (1→6)--glucan as wall materials. The microcapsules were characterized for encapsulation efficiency, hygroscopicity, moisture, water activity, solubility in water, dissolubility, scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), thermal analysis, colorimetry, antioxidant activity, (ABTS, FRAP, DPPH and CAOT), the content of phenolic compounds, phenolic compounds and caffeine by high-efficiency liquid chromatography and identification and quantification of PAHs by gas chromatography. The microencapsulated samples showed a yield between 44.92 and 56.39%, with encapsulation efficiency varying from 66.54 to 70.16%; the PAHs acenaphthylene (1,380 to 1,524 μg·g-1), acenaphthene (3,109 to 4,375 μg·g-1), fluorene (1,446 to 1,843 μg·g-1), chrysene (0.093 to 0.141 μg·g-1), and benzo[a]pyrene (0.988 to 1.493 μg·g-1) were identified and quantified. It was also possible to identify indeno(1,2,3-cd)pyrene ins the studied samples. The moisture of the microcapsules varied from 0.302 to 0.526%, the water activity from 0.083 to 0.154, the hygroscopicity from 21.37 to 23.413%, the solubility from 20.703 to 51.263 s and solubility varied from 95,734 to 98,570%. The microcapsules had shown spherical structures and irregular surfaces, with dimensions, ranging from 2.30 to 15.3 μm. Bands related to the presence of phenolic acids, flavonoids and polyphenolic compounds were identified by the FTIR technique. Colour varied among the samples from 1.079 to 3.979. Thermal analysis indicates that the encapsulates have a good thermal stability, with no degradation below 250 °C. For HPLC, 4-caffeoilquinic acid varied from 6.255 to 11.137 mg∙g-1; 7 caffeine varied from 5.004 to 8.873 mg∙g-1; caffeic acid varied from 2.041 to 3.596 mg∙g-1; rutin varied from 1.583 to 2.313 mg∙g-1; ferulic acid varied from 2.795 to 4.002 mg∙g-1. The content of total phenolic compounds varied from 73,065 to 74,155 mg EAG·g-1; ABTS varied from 0,869 to 1,006 μmol de TEAC·g-1; FRAP varied from 11640,514 to 14353,439 μmol FeSO4·g-1; DPPH varied from 0,411 to 0,437 μmol de TEAC·g-1; CAOT varied from 124,875 to 288,458 mg EAAS·g-1. Therefore, the results indicate that the microcapsules elaborated from roasted mate tea in these conditions may be a source of PAHs. Microencapsulation by spray dryer presented as a favorable process where maltodextrin is a low-cost protective agent, and allied with the properties of lasiodiplodan, can be a good option when used to stabilize extracts. |
| format |
Dissertação |
| author |
Zanoelo, Maiara |
| author_sort |
Zanoelo, Maiara |
| title |
Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede |
| title_short |
Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede |
| title_full |
Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede |
| title_fullStr |
Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede |
| title_full_unstemmed |
Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede |
| title_sort |
encapsulamento do extrato de erva-mate (ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2022 |
| citation |
ZANOELO, Maiara. Encapsulamento do extrato de erva-mate (Ilex paraguariensis) tostada por spray drying utilizando maltodextrina e β-glucana como material de parede. 2022. Dissertação (Mestrado em Tecnologia de Processos Químicos e Bioquímicos) - Universidade Tecnológica Federal do Paraná, Pato Branco, 2022. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/28156 |
| _version_ |
1805304745745711104 |
| score |
10,814766 |