Registro fonte: Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying

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...

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Autor principal:	Silva, Nathalia Karen
Formato:	Trabalho de Conclusão de Curso (Graduação)
Idioma:	Português
Publicado em:	Universidade Tecnológica Federal do Paraná 2023
Assuntos:	Alimentos funcionais Compostos bioativos Isoflavonas Leite - Proteínas Functional foods Bioactive compounds Isoflavones Milk proteins CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Acesso em linha:	http://repositorio.utfpr.edu.br/jspui/handle/1/30778
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spelling	riut-1-307782023-03-09T06:07:42Z Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying Microencapsulation of isoflavones in whey protein by spray-drying Silva, Nathalia Karen Buzanello, Rosana Aparecida da Silva Buzanello, Rosana Aparecida da Silva Baldissera, Eliana Maria Drunkler, Deisy Alessandra Alimentos funcionais Compostos bioativos Isoflavonas Leite - Proteínas Functional foods Bioactive compounds Isoflavones Milk proteins CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS 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. Devido aos potenciais benefícios à saúde, as isoflavonas tem atraído atenção para sua aplicação em suplementos e produtos alimentícios. Contudo, as isoflavonas apresentam elevada instabilidade, baixa solubilidade e sabor indesejável, dificultando sua aplicação. Assim, a microencapsulação apresenta-se como um meio eficaz para contornar tais limitações. O objetivo deste estudo foi microencapsular isoflavonas (IS) provenientes da soja, em proteína do soro de leite (WPI) pela técnica de spray-drying, avaliando suas propriedades químicas e físico-químicas. As isoflavonas foram solubilizadas em etanol absoluto com Tween-80, sendo em seguida adicionadas em uma suspensão de WPI em água destilada. Foram estudas as razões de 1:11 (MP1) e 1:22 (MP2) de WPI:IS na suspensão. As micropartículas foram obtidas por spraydrying, operado a uma temperatura de entrada de 150 °C e vazão de 0,6 L h-1. A eficiência de encapsulação (EE%) e recuperação percentual de isoflavonas (REC%) foram determinadas por quantificação do teor de fenólicos totais em mg de ácido gálico por g de amostra (mg EAG g-1), pelo método de Folin-Ciocalteu. As micropartículas foram caracterizadas quanto a morfologia e diâmetro médio, por meio da análise de microscopia eletrônica de varredura (MEV) e espalhamento de luz dinâmico (DLS). As propriedades térmicas e espectroscópicas das micropartículas foram determinas em analisador térmico simultâneo e em espectroscópio de infravermelho com transformada de Fourier em modo de refletância total atenuada (FTIR-ATR), respectivamente. A umidade foi determinada por método gravimétrico após secagem em estufa a 105 °C e a atividade de água em analisador Aqualab®. O teor de fenólicos totais para MP1 (4,74 mg EAG g-1) e MP2 (2,15 mg EAG g-1) foi cerca de três vezes maior do que o teor correspondente a massa de isoflavonas adicionada (1,56 e 0,81 mg EAG g-1, respectivamente). Este aumento pode estar relacionado a conversão de formas glicosiladas das isoflavonas para formas aglicona devido as reações de esterificação e hidrólise durante o processo de microencapsulação. As análises térmicas e de infravermelho confirmaram a eficiência do processo de encapsulação. O aumento da concentração de isoflavonas permitiu maior EE%, com 59,67% para MP1, diferindo de MP2 (47,82%) (p < 0,05). Este resultado pode estar relacionado as maiores interações químicas entre isoflavonas e proteínas quando a primeira estava em maior proporção nas condições estudadas. As micropartículas exibiram morfologia de superfície rugosa e diâmetro médio variando de 4,3 a 2,5 µm sendo os menores diâmetros médios observados para a amostra MP2. Valores de atividade de água inferiores a 0,450 e umidade inferior a 2 m/m foram obtidos para todas as formulações, demonstrando que o processo de secagem foi eficiente. As isoflavonas foram eficientemente encapsuladas em WPI por spraydrying, possibilitando a aplicação deste ingrediente em suplementos alimentares ou produtos alimentícios. 2023-03-08T18:25:39Z 2023-03-08T18:25:39Z 2022-11-29 bachelorThesis SILVA, Nathalia Karen. Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying. 2022. Trabalho de Conclusão de Curso (Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2022. http://repositorio.utfpr.edu.br/jspui/handle/1/30778 por openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Universidade Tecnológica Federal do Paraná Medianeira Brasil Engenharia de Alimentos UTFPR
institution	Universidade Tecnológica Federal do Paraná
collection	RIUT
language	Português
topic	Alimentos funcionais Compostos bioativos Isoflavonas Leite - Proteínas Functional foods Bioactive compounds Isoflavones Milk proteins CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
spellingShingle	Alimentos funcionais Compostos bioativos Isoflavonas Leite - Proteínas Functional foods Bioactive compounds Isoflavones Milk proteins CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Silva, Nathalia Karen Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying
description	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.
format	Trabalho de Conclusão de Curso (Graduação)
author	Silva, Nathalia Karen
author_sort	Silva, Nathalia Karen
title	Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying
title_short	Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying
title_full	Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying
title_fullStr	Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying
title_full_unstemmed	Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying
title_sort	microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying
publisher	Universidade Tecnológica Federal do Paraná
publishDate	2023
citation	SILVA, Nathalia Karen. Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying. 2022. Trabalho de Conclusão de Curso (Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2022.
url	http://repositorio.utfpr.edu.br/jspui/handle/1/30778
_version_	1805453050411745280
score	10,814766

Microencapsulação de isoflavonas em isolado proteico do soro de leite por spray-drying

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