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dc.contributor.authorSoares, Barbara da Silva
dc.date.accessioned2023-12-22T01:44:51Z-
dc.date.available2023-12-22T01:44:51Z-
dc.date.issued2018-02-15
dc.identifier.citationSoares, Barbara da Silva. Microencapsulação do óleo sacha inchi por coacervação complexa empregando biopolímeros. 2018. [92 f.]. Dissertação( Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, [Seropédica - RJ] .por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/10917-
dc.description.abstractO ácido linolênico (ômega-3) é um composto bioativo de relevância na indústria de alimentos devido à suas propriedades benéficas à saúde. Entretanto, esse composto é sensível a fatores extrínsecos (altas temperaturas, presença de oxigênio, exposição à luz e a presença de metais) provocando sua oxidação. A microencapsulação torna-se uma alternativa promissora de proteção a esses compostos bioativos. Dentre os métodos de microencapsulação, a coacervação complexa apresenta vantagens como: melhores condições de preparo, variedade de biopolímeros como possíveis materiais de parede e alta eficiência de encapsulamento. O objetivo deste trabalho foi estudar o emprego da técnica de coacervação complexa para microencapsular o óleo de sacha inchi, utilizando como material de parede os biopolímeros ovalbumina, pectina, ácido tânico e alginato de sódio nas razões (1:1, 1:2, 1:4, 2:1 e 4:1). O sistema ovalbumina, pectina e ácido tânico mostrou-se eficiente como materiais de parede, apresentaram alta eficiência de encapsulação do óleo sacha inchi de (78,1%) e as microcápsulas apresentaram alta resistência térmica quando comparada a ovalbumina isolada. O sistema ovalbumina e alginato de sódio mostrou-se eficiente como materiais de parede, apresentaram alta eficiência de encapsulação do óleo sacha inchi de (94,1%), as microcápsulas foram reticuladas com CaCl2 e apresentaram uma estrutura reforçada. Além disso, apresentaram alta eficiência de encapsulação do ômega-3 presente no óleo sacha inchi e não foram observadas alterações do óleo após o processo de encapsulação e simulação gástrica. Estes estudos sugeriram que os materiais de parede utilizados para microencapsulação foram eficientes e podem ser utilizados para microencapsulação de compostos bioativos.por
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES, Brasil.por
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectbiopolímerospor
dc.subjectovalbuminapor
dc.subjectalginato de sódiopor
dc.subjectpectinapor
dc.subjectcompostos fenólicospor
dc.subjectbiopolymerseng
dc.subjectovalbumineng
dc.subjectsodium alginateeng
dc.subjectpectineng
dc.subjectphenolic compoundseng
dc.titleMicroencapsulação do óleo sacha inchi por coacervação complexa empregando biopolímerospor
dc.title.alternativeMicroencapsulation of saccharin oil by complex coacervation using biopolymerseng
dc.typeDissertaçãopor
dc.description.abstractOtherLinolenic acid (omega-3) is a bioactive compound of relevance in the food industry because of its beneficial health properties. However, this compound is sensitive to extrinsic factors (high temperatures, presence of oxygen, exposure to light and the presence of metals) causing oxidation. Microencapsulation becomes a promising alternative for protection of these bioactive compounds. Among the methods of microencapsulation, complex coacervation has advantages such as: best preparation conditions, biopolymers as possible wall materials and high encapsulation efficiency. The objective of this work was to study the use of the complex coacervation technique to microencapsulate the sacha inchi oil using the biopolymers ovalbumin, pectin, tannic acid and alginate in the ratios (1: 1, 1: 2, 1: 4, 2: 1 and 4: 1). The ovalbumin, pectin and tannic acid system showed to be efficient as wall materials, showed high sacha inchi oil encapsulation efficiency (78.1%) and as microcapsules presented high thermal resistance when compared to ovalbumin alone. The ovalbumin and sodium alginate system proved to be efficient as wall materials, exhibited high sacha inchi oil encapsulation efficiency (94.1%), as microcapsules were cross-linked with CaCl2 and presented a reinforced structure. In addition, they showed high efficiency of encapsulation of the omega-3 present in sacha inchi oil and were not observed for the gastric encapsulation and simulation process. These studies have suggested that wall materials used for microencapsulation of efficient and can be used for microencapsulation of bioactive compounds.eng
dc.contributor.advisor1Rojas, Edwin Elard Garcia
dc.contributor.advisor1ID014.548.996-54por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/1205756654416987por
dc.contributor.referee1Barbosa, Maria Ivone Martins Jacintho
dc.contributor.referee2Souza, Clitor Junior Fernandes de
dc.creator.ID130.715.117-52por
dc.creator.Latteshttp://lattes.cnpq.br/2785928478491176por
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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