Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying
Due to potential health benefits, isoflavones have attracted attention for their application in supplements and food products. However, isoflavones have high instability, low solubility, and undesirable taste, making their application difficult. Thus, microencapsulation presents itself as an effecti...
| Autor principal: | Silva, Nathalia Karen |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2023
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/30778 |
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| Resumo: |
Due to potential health benefits, isoflavones have attracted attention for their application in supplements and food products. However, isoflavones have high instability, low solubility, and undesirable taste, making their application difficult. Thus, microencapsulation presents itself as an effective way to circumvent such limitations. Therefore, the aim of this study was to microencapsulate isoflavones (IS) from soybean in whey protein isolated (WPI) by spray-drying technique, evaluating its chemical and physicochemical properties. Isoflavones were solubilized in absolute ethanol with Tween-80, followed by their addition in WPI suspension in distilled water. 1:11 (MP1) and 1:22 (MP2) WPI:IS ratios were studied. The microparticles were obtained by spraydrying, operated at an inlet temperature of 150 °C, and 0.6 L h-1 feed. Encapsulation efficiency (EE%) and isoflavones percentual recovery (REC%) were determined by phenolic compounds quantification, expressed in mg of gallic acid per g of sample (mg EAG g-1), by Folin-Ciocalteu method. Microparticles were characterized by morphology and average diameter by scanning electronic microscopy and dynamic light scattering (DLS), respectively. Thermal and spectroscopy properties of microparticles were determined by the simultaneous thermal analyzer and infrared spectroscope with Fourier transform in attenuated total reflectance mode (FTIR-ATR), respectively. Moisture was determined by the gravimetric method after drying in an oven at 105 °C and water activity in an Aqualab® analyzer. The total phenolic content for MP1 (4.74 mg EAG g-1) and MP2 (2.15 mg EAG g-1) was about three times higher than the content corresponding to the added mass of isoflavones (1.56 and 0.81 mg EAG g-1, respectively). This increase may be related to the conversion of glycosylated forms of isoflavones to aglycone forms due to esterification and hydrolysis reactions during the microencapsulation process. Thermal and FTIR-ATR analysis confirmed the efficiency of the encapsulation process. The increase in the concentration of isoflavones allowed a higher EE%, with 59.67% for MP1, differing from MP2 (47.82%) (p < 0.05). This result may be related to the greater chemical interactions between isoflavones and proteins when the former was in greater proportion under the conditions studied. The microparticles exhibited rough surface morphology and mean diameter ranging from 4.3 to 2.5 µm, with the smallest mean diameters observed for the MP2 sample. Water activity values lower than 0.450 and moisture lower than 2 m/m were obtained for all formulations, demonstrating that the drying process was efficient. The isoflavones were efficiently encapsulated in WPI by spray-drying, allowing the application of this ingredient in food supplements or food products. |
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