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DC Field | Value | Language |
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dc.contributor.author | Constantino, Augusto Bene Tomé | - |
dc.date.accessioned | 2024-08-15T14:49:01Z | - |
dc.date.available | 2024-08-15T14:49:01Z | - |
dc.date.issued | 2022-07-28 | - |
dc.identifier.citation | CONSTANTINO, Augusto Bene Tomé. Obtenção de proteínas e amido de amaranto e sua aplicação em coacervação complexa para carreamento de compostos bioativos em produtos alimentícios. 2022. 158 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2022. | pt_BR |
dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/17722 | - |
dc.description.abstract | Atualmente, há um aumento da busca por fontes naturais de polímeros para desenvolvimentos de diferentes produtos alimentícios devido aos seus benefícios à saúde. Dentre vários vegetais, o amaranto (Amaranthus sp.) pode ser destacado por conter concentrações relativamente altas de amido (até 69%) e proteínas (até 18%). Os benefícios do amaranto para a saúde são amplos, incluindo redução do colesterol sérico, propriedades antioxidantes e hipoglicémicos. Amidos e proteínas do amaranto são biopolímeros que podem ter muitas aplicações tecnológicas, desde a produção de filmes e emulsões, até a microencapsulação de ingredientes ativos. O objetivo desta tese foi microencapsular compostos bioativos por coacervação complexa utilizando biopolímeros de amaranto e hidrocolóides. Inicialmente, o isolado proteico do amaranto (API) foi modificado com ultrassom de alta intensidade (HIUS). Os efeitos do HIUS no API foram pronunciados no aumento dos grupos sulfidrílicos, dos grupos hidrofóbicos e redução dos tamanhos de partículas. Essas modificações determinaram as melhoras da solubilidade em água e das propriedades emulsificantes do API. No pH 6.5, cerca de 90% da vitamina D3 (VD3) foi microencapsulada em complexos heteroprotéicos do API tratado com ultrassom (API-U) e a lactoferrina (LF). As microcápsulas protegeram a VD3 da degradação durante o armazenamento e da degradação fotolítica. Também protegeram a VD3 durante a simulação in vitro da digestão gastrointestinal, permitndo uma alta biacessibilidade (B * = 47%). Além disso, as microcápsulas também protegeram 86% da VD3 durante a produção de pão, garantindo assim sua eficácia na fortificação deste alimento. Complexos coacervados formados por API-U e carboximetilcelulose sódica (CMC) foram utilizados para encapsular betanina no pH 3. Por betanina ser hidrossolúvel, formou-se uma emulsão dupla do tipo água-em-óleo-em-água. Foram obtidas microcápsulas de betanina com alta eficiência de encapsulação (EE = 87%), boa estabilidade térmica (50oC) e uma alta B * (85%). As microcápsulas da betanina foram utilizadas na produção de filmes comestíveis de gelatina e aumentaram os valores da elongação até a ruptura, reduziram a transmissão da luz e melhoraram as propriedades antioxidantes. A liberação dos antioxidantes presente nos filmes foi governada pela cinética do Peppas Sahlim. No final, microcápsulas de betacaroteno (β-C) foram produzidas utilizando complexos coacervados de amido de amaranto carboximetilado (CMS) e LF como material de parede. CMS com grau de substituição de 0.27 apresentou alta afinidade ao interagir eletrostaticamente com LF. Alta EE do β-C (98%) foi obtida no pH 5. As microcápsulas do β-C apresentaram boa estabilidade térmica e fotolítica. A liberação do β- C das microcápsulas foi baixa (19%) e lenta em matriz alimentar aquoso (50% etanol) comparada à matriz oleosa. Aplicação das microcápsulas β-C na fabricação de balas de goma foi viável, possibilitando uma B * de 22% e redução da sua dureza e mastigação. Portanto, os resultados obtidos do presente trabalho abrem uma nova perspectiva do uso dos biopolímeros de amaranto na microencapsulação de compostos bioativos por coacervação complexa e mostram a possibilidade da aplicação dessas microcápsulas na fortificação de alimentos, como pão e balas de goma, e na produção de embalagens comestíveis biologicamente ativas. | pt_BR |
dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES | pt_BR |
dc.language | por | pt_BR |
dc.publisher | Universidade Federal Rural do Rio de Janeiro | pt_BR |
dc.subject | coacervação complexa | pt_BR |
dc.subject | microencapsulação | pt_BR |
dc.subject | fortificação de alimento | pt_BR |
dc.subject | filme comestível | pt_BR |
dc.subject | complex coacervation | pt_BR |
dc.subject | microencapsulation | pt_BR |
dc.subject | food fortification | pt_BR |
dc.subject | edible film | pt_BR |
dc.title | Obtenção de proteínas e amido de amaranto e sua aplicação em coacervação complexa para carreamento de compostos bioativos em produtos alimentícios | pt_BR |
dc.title.alternative | Obtantion of proteins and starch from amaranth and its application in complex coacervation to carry bioactive compounds in food products | en |
dc.type | Tese | pt_BR |
dc.description.abstractOther | Currently, there is an increase in the search for natural sources of polymers for the development of different food products due to their health benefits. Among several vegetables, amaranth (Amaranthus sp.) can be highlighted for containing relatively high concentrations of starch (up to 69%) and proteins (up to 18%). The health benefits of amaranth are broad, including lowering serum cholesterol, and antioxidant and hypoglycemic properties. Amaranth starches and proteins are biopolymers that can have many technological applications, from the production of films and emulsions to the microencapsulation of active ingredients. The objective of this thesis was to microencapsulate bioactive compounds by complex coacervation using amaranth biopolymers and hydrocolloids. Initially, the amaranth protein isolate (API) was modified with high-intensity ultrasound (HIUS). The effects of HIUS on API were pronounced in the increase of sulfhydryl groups, hydrophobic groups, and reduction of particle sizes. These modifications determined improvements in the water solubility and emulsifying properties of the API. At pH 6.5, about 90% of the vitamin D3 (VD3) was microencapsulated in heteroprotein complexes of ultrasound-treated API (API-U) and lactoferrin (LF). The microcapsules protected VD3 from degradation during storage and photolytic degradation. They also protected VD3 during the in vitro simulation of gastrointestinal digestion, allowing high bioaccessibility (B* = 47%). In addition, the microcapsules also protected 86% of VD3 during bread production, thus ensuring their effectiveness in fortifying this food. Complex coacervates formed by API-U and sodium carboxymethylcellulose (CMC) were used to encapsulate betanin at pH 3. Because betanin is water-soluble, a water-in-oil-in-water double emulsion was formed. Betanin microcapsules with high encapsulation efficiency (EE = 87%), good thermal stability (50oC), and a high B* (85%) were obtained. Betanin microcapsules were used to produce edible gelatine films and increased elongation at break values, reduced light transmission, and improved antioxidant properties. The release of antioxidants present in the films was governed by Peppas-Sahlim kinetic. In the end, beta-carotene (β-C) microcapsules were produced using complex coacervates of carboxymethylated amaranth starch (CMS) and LF as wall material. CMS with a degree of substitution of 0.27 showed high affinity when interacting electrostatically with LF. High EE of β-C (98%) was obtained at pH 5. The β-C microcapsules showed good thermal and photolytic stability. The release of β-C from microcapsules was low (19%) and slow in the aqueous food matrix (50% ethanol) compared to the oily matrix. Applying β-C microcapsules to manufacture gummy candies was feasible, allowing a B* of 22% and reducing its hardness and chewing. Therefore, the results obtained from the present work open a new perspective on the use of amaranth biopolymers in the microencapsulation of bioactive compounds by complex coacervation and show the possibility of applying these microcapsules in the food fortification and the production of Biologically active edible packaging. | en |
dc.contributor.advisor1 | Garcia Rojas, Edwin Elard | - |
dc.contributor.advisor1ID | https://orcid.org/0000-0003-3388-8424 | pt_BR |
dc.contributor.advisor1Lattes | http://lattes.cnpq.br/1205756654416987 | pt_BR |
dc.contributor.referee1 | Garcia Rojas, Edwin Elard | - |
dc.contributor.referee1ID | https://orcid.org/0000-0003-3388-8424 | pt_BR |
dc.contributor.referee1Lattes | http://lattes.cnpq.br/1205756654416987 | pt_BR |
dc.contributor.referee2 | Oliveira, Eduardo Basílio de | - |
dc.contributor.referee2ID | https://orcid.org/0000-0002-2329-2507 | pt_BR |
dc.contributor.referee2Lattes | http://lattes.cnpq.br/4091528830821027 | pt_BR |
dc.contributor.referee3 | Bonomo, Renata Cristina Ferreira | - |
dc.contributor.referee3ID | https://orcid.org/0000-0002-9896-4099 | pt_BR |
dc.contributor.referee3Lattes | http://lattes.cnpq.br/6268031157235728 | pt_BR |
dc.contributor.referee4 | Kurozawa, Louise Emy | - |
dc.contributor.referee4Lattes | http://lattes.cnpq.br/4052839942489847 | pt_BR |
dc.contributor.referee5 | Cabral, Lourdes Maria Correa | - |
dc.contributor.referee5ID | https://orcid.org/0000-0003-2513-0381 | pt_BR |
dc.contributor.referee5Lattes | http://lattes.cnpq.br/7249897840870537 | pt_BR |
dc.creator.ID | https://orcid.org/0000-0001-6266-0328 | pt_BR |
dc.creator.Lattes | http://lattes.cnpq.br/6395974272617389 | pt_BR |
dc.publisher.country | Brasil | pt_BR |
dc.publisher.department | Instituto de Tecnologia | pt_BR |
dc.publisher.initials | UFRRJ | pt_BR |
dc.publisher.program | Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos | pt_BR |
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dc.subject.cnpq | Ciência e Tecnologia de Alimentos | pt_BR |
Appears in Collections: | Doutorado em Ciência e Tecnologia de Alimentos |
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