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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Barbosa, Ahmad El Ghazzaqui | |
| dc.date.accessioned | 2023-12-22T01:46:47Z | - |
| dc.date.available | 2023-12-22T01:46:47Z | - |
| dc.date.issued | 2020-07-09 | |
| dc.identifier.citation | BARBOSA, Ahmad El Ghazzaqui. Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação. 2020. 80 f. Dissertação( Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2020. | por |
| dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/11101 | - |
| dc.description.abstract | O óleo sacha inchi (OSI) (Plukenetia volubilis L) é rico em ácidos graxos e carotenoides como o β-caroteno (β-C). O β-C é percussor da vitamina A e possui propriedades antioxidantes. Tais compostos apresentam sensibilidade a fatores externos (calor, oxidação e alcalinidade) e sob tais circunstâncias podem ter seu potencial biológico reduzido. A microencapsulação é uma alternativa na proteção do óleo sacha inchi e seus componentes. Dentre os métodos de microencapsulação, a coacervação complexa apresenta vantagens como baixa concentração de materiais de parede, elevada eficiência de encapsulação, e uma variedade de biopolímeros que podem ser utilizados como materiais de parede. A coacervação complexa consiste na interação eletrostáticas entre duas ou mais soluções poliméricas, que possuem cargas opostas. Consiste em três etapas básicas: emulsificação, coacervação e reticulação. Os biopolímeros como proteínas e polissacarídeos são os mais utilizados como materiais de parede na microencapsulação por coacervação complexa, estes são naturais e apresentam propriedades funcionais. O objetivo deste trabalho foi encapsular o β-C presente no OSI através da técnica de coacervação complexa utilizando como material de parede o isolado proteico do soro (IPS) e carboximetilcelulose (CMC). O sistema IPS e CMC mostrou-se eficiente como material de parede, apresentaram alta eficiência de encapsulação do β-C (96.21%). O sistema de simulação gastrointestinal indicou que a liberação de β-C ocorreu principalmente no intestino (92%) e uma parcela relativamente menor na fase gástrica (11-16%). A bioacessibilidade demonstrou que 33,14% do β-C está disponível para absorção, enquanto a estabilidade das microcapsulas foi de 82,73%. A simulação em alimentos oleosos ocorreu por difusão Fickian de acordo com modelo Rigger-Peppas. Os resultados alcançados sugerem a eficácia dos materiais parede utilizados para encapsular ingredientes ativos | por |
| dc.description.sponsorship | CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior | por |
| dc.format | application/pdf | * |
| dc.language | por | por |
| dc.publisher | Universidade Federal Rural do Rio de Janeiro | por |
| dc.rights | Acesso Aberto | por |
| dc.subject | Biopolímeros | por |
| dc.subject | isolado proteico do soro | por |
| dc.subject | interação eletrostática | por |
| dc.subject | eficiência de encapsulamento | por |
| dc.subject | carotenoides | por |
| dc.subject | biopolymers | eng |
| dc.subject | whey protein isolate | eng |
| dc.subject | electrostatic interaction | eng |
| dc.subject | encapsulation efficiency | eng |
| dc.subject | carotenoids | eng |
| dc.title | Encapsulamento do β-Caroteno presente no óleo de Sacha inchi pela coacervação complexa : formação, caracterização e liberação | por |
| dc.title.alternative | Encapsulation of β-Carotene present in Sacha inchi oil by complex coacervation: formation, characterization and release | eng |
| dc.type | Dissertação | por |
| dc.description.abstractOther | Sacha inchi oil (OSI) (Plukenetia volubilis L) is rich in fatty acids and carotenoids such as β-carotene (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 conditions 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 (WPI) and carboxymethylcellulose (CMC) as wall material. The WPI 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 | eng |
| dc.contributor.advisor1 | Garcia Rojas, Edwin Elard | |
| dc.contributor.advisor1ID | 014.548.996.54 | por |
| dc.contributor.advisor1ID | https://orcid.org/0000-0003-3388-8424 | por |
| dc.contributor.advisor1Lattes | http://lattes.cnpq.br/1205756654416987 | por |
| dc.contributor.referee1 | Garcia Rojas, Edwin Elard | |
| dc.contributor.referee1ID | 014.548.996.54 | por |
| dc.contributor.referee1ID | https://orcid.org/0000-0003-3388-8424 | por |
| dc.contributor.referee1Lattes | http://lattes.cnpq.br/1205756654416987 | por |
| dc.contributor.referee2 | Ramos, Andresa Viana | |
| dc.contributor.referee2Lattes | http://lattes.cnpq.br/6521360661286527 | por |
| dc.contributor.referee3 | Bastos, Lívia Pinto Heckert | |
| dc.contributor.referee3ID | https://orcid.org/0000-0001-5760-3820 | por |
| dc.contributor.referee3Lattes | http://lattes.cnpq.br/1578379346432268 | por |
| dc.creator.ID | 136.639.057-13 | por |
| dc.creator.Lattes | http://lattes.cnpq.br/3508041844301692 | por |
| dc.publisher.country | Brasil | por |
| dc.publisher.department | Instituto de Tecnologia | por |
| dc.publisher.initials | UFRRJ | por |
| dc.publisher.program | Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos | por |
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| dc.subject.cnpq | Ciência e Tecnologia de Alimentos | por |
| dc.thumbnail.url | https://tede.ufrrj.br/retrieve/70581/2020%20-%20Ahmad%20El%20Ghazzaqui%20Barbosa.pdf.jpg | * |
| dc.originais.uri | https://tede.ufrrj.br/jspui/handle/jspui/5952 | |
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