Banca de DEFESA: AHMAD EL GHAZZAQUI BARBOSA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : AHMAD EL GHAZZAQUI BARBOSA
DATE: 09/07/2020
TIME: 10:00
LOCAL: Remota
TITLE:

ENCAPSULATION OF β-CAROTENE PRESENT IN SACHA INCHI OIL BY COMPLEX COACERVATION: FORMATION, CHARACTERIZATION AND RELEASE

KEY WORDS:

Biopolymers, whey protein isolate, electrostatic interaction, encapsulation efficiency, carotenoids

PAGES: 79
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Engenharia de Alimentos
SPECIALTY: Instalações Industriais de Produção de Alimentos
SUMMARY:

Sacha inchi oil (OSI) (Plukenetia volubilis L) is rich in fatty acids and carotenoids such as βcarotene (β-C). Β-C is a precursor of vitamin A and has antioxidant properties. Such compounds are sensitive to external factors (heat, oxidation and alkalinity) and under such circumstances may have their biological potential reduced. Microencapsulation is an alternative in protecting sacha inchi oil and its components. Among microencapsulation methods, complex coacervation has advantages such as low concentration of wall materials, high encapsulation efficiency, and a variety of biopolymers that can be used as wall materials. Complex coacervation consists of electrostatic interactions between two or more polymeric solutions, which have opposite charges. It consists of three basic steps: emulsification, coacervation and cross-linking. Biopolymers such as proteins and polysaccharides are the most used as wall materials in microencapsulation by complex coacervation, these are natural and have functional properties. The objective of this work was to encapsulate the β-C present in the OSI through the complex coacervation technique using whey protein (IPS) and carboxymethylcellulose (CMC) as wall material. The IPS and CMC system proved to be efficient as a wall material, with high β-C encapsulation efficiency (96.21%). The gastrointestinal simulation system indicated that the release of β-C occurred mainly in the intestine (92%) and a relatively smaller portion in the gastric phase (11-16%). Bioaccessibility demonstrated that 33.14% of β-C is available for absorption, while the stability of microcapsules was 82.73%. The simulation in oily foods occurred by Fickian diffusion according to the Rigger-Peppas model. The results achieved suggest the effectiveness of the wall materials used to encapsulate active ingredients.

BANKING MEMBERS:
Externa à Instituição - ANDRESA VIANA RAMOS - UFRJ
Presidente - 014.548.996-54 - EDWIN ELARD GARCIA ROJAS - UFF
Externa à Instituição - LÍVIA PINTO HECKERT BASTOS