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dc.contributor.authorBarbosa, Bruno Sérgio Toledo
dc.date.accessioned2023-12-22T01:44:47Z-
dc.date.available2023-12-22T01:44:47Z-
dc.date.issued2021-11-24
dc.identifier.citationBARBOSA, Bruno Sérgio Toledo. Sistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferro. 2021, 53 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos). Instituto de Tecnologia. Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2021.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/10902-
dc.description.abstractA anemia é uma condição clínica que afeta o desenvolvimento e a produtividade de mais de um terço da população mundial. Ela é causada principalmente pela deficiência do ferro na alimentação. Uma forma de aumentar a quantidade de ferro ingerida pela população é a adição desse ferro nos alimentos, a fortificação através da microencapsulação. Existem diversas técnicas utilizadas na microencapsulação do ferro, a emulsão dupla é uma de muitas dessas técnicas. Emulsões duplas água em óleo em água (W1/O/W2) são pequenas gotas de água, dentro de gotas maiores de óleo que estão dispersas em água. O presente trabalho investigou emulsões W1/O/W2 para o encapsulamento do ferro, tendo como objetivo caracterizar as emulsões e identificar a bioacessibilidade do ferro em simulações gastrointestinais in vitro para adultos e infantes. O estudo formou emulsões estáveis a partir de isolado proteico de soro e polirricinoleato de poliglicerol como agentes emulsificantes, goma tara como agente espessante e a sacarose como substância osmoticamente ativa. Emulsões duplas fabricadas a partir de 12 % de WPI, 0,8% de goma tara e 2 % de sacarose ficaram mais estáveis por 7 dias e com alta eficiência de encapsulação (96,95 ± 1,00 %), além de alta bioacessibilidade na simulação gastrointestinal para adultos (49,54 ± 5,50 %) e infantes (39,71 ± 2,33 %). Por fim, o estudo apresentou que as emulsões duplas podem formar sistemas estáveis com alta bioacessibilidade de ferro mesmo em sistemas gástricos infantis, indicando a possibilidade da utilização de emulsões duplas para a fortificação de alimentos com ferro.por
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectgoma tarapor
dc.subjectproteínas do soropor
dc.subjectmicroencapsulaçãopor
dc.subjectmineraispor
dc.subjectbioacessibilidadepor
dc.subjecttara gumeng
dc.subjectwhey proteineng
dc.subjectmicroencapsulationeng
dc.subjectmineralseng
dc.subjectbioaccessibilityeng
dc.titleSistemas carreadores baseados em emulsões água em óleo em água (W1/O/W2) empregados no encapsulamento de ferropor
dc.title.alternativeDelivery systems based on water-in-oil-in-water emulsions (W1/O/W2) used in iron encapsulationeng
dc.typeDissertaçãopor
dc.description.abstractOtherAnemia is a condition that affects the development and productivity of more than a third of the world's population. It is mainly caused by a deficiency of iron in the diet. One way to increase the amount of iron ingested by the population is the addition of this iron to food, fortification through microencapsulation. There are several techniques used in the microencapsulation of iron, double emulsion is one of many techniques. Double water-in-oil-in-water (W1/O/W2) emulsions are small droplets of water, within larger oil droplets that are dispersed in water. The present work investigated W1/O/W2 emulsions for iron encapsulation, aiming to characterize as emulsions and identify a bioaccessibility of iron in in vitro gastrointestinal simulations for adults and children. The study formed stable emulsions from whey protein isolation and polyglycerol polyricinoleate as emulsifying agents, tara gum as a thickening agent and sucrose as an osmotic active substance. Double emulsions made from 12% WPI, 0.8% tara gum and 2% sucrose considered more stable for 7 days and with high encapsulation efficiency (96.95 ± 1.00%), in addition to high bioaccessibility in gastrointestinal simulation for adults (49.54 ± 5.50%) and children (39.71 ± 2.33%). Finally, the study showed that double emulsions can form stable systems with high iron bioaccessibility even in infant gastric systems, indicating the possibility of using double emulsions to fortify foods with iron.eng
dc.contributor.advisor1Rojas, Edwin Elard Garcia
dc.contributor.advisor1ID014.5448.996-54por
dc.contributor.referee1Rojas, Edwin Elard Garcia
dc.contributor.referee2Zuniga, Abraham Damian Giraldo
dc.contributor.referee3Costa, Bernardo de Sá
dc.creator.ID148.352.517-17por
dc.creator.Latteshttp://lattes.cnpq.br/3414895221829710por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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dc.subject.cnpqCiência e Tecnologia de Alimentospor
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dc.originais.urihttps://tede.ufrrj.br/jspui/handle/jspui/5890
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