logo RIMA
logo UFRRJ

  1. Repositório de Múltiplos Acervos da UFRRJ
  2. Teses e Dissertações
  3. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
  4. Mestrado em Ciência e Tecnologia de Alimentos
Please use this identifier to cite or link to this item: https://rima.ufrrj.br/jspui/handle/20.500.14407/19664
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSouza, Clyselen Stefane Fernandes de-
dc.date.accessioned2025-01-10T16:43:28Z-
dc.date.available2025-01-10T16:43:28Z-
dc.date.issued2022-02-03-
dc.identifier.citationSOUZA, Clyselen Stefane Fernandes de. Processo de coacervação complexa empregando biopolímeros como sistema de carreamento do ácido tânico. 2022. 58 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2022.pt_BR
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/19664-
dc.description.abstractO ácido tânico (AT) pertence a um grupo de taninos hidrolisáveis e possui funcionalidades biológicas importantes como a capacidade antioxidante, eliminação de radicais e propriedades antimutagênicas. Estudos demostram que ácido tânico pode ser utilizado como um inibidor natural das enzimas β-secretase e α-amilase, reduzindo a magnitude das respostas pós-prandiais de glicose e insulina aos carboidratos da dieta, ajudando a prevenir ou mitigar diabetes tipo 2 e obesidade. Nesse sentido, a microencapsulação entra como uma alternativa para a liberação controlada do ácido tânico no organismo, fazendo com que tenha AT disponível para agir no meio. Este trabalho teve como objetivo propor uma alternativa viável e promissora de microencapsular o AT, protegendo e controlando a sua liberação, mediante a formação emulsões duplas do tipo água/óleo/água contendo como material de parede a Lactoferrina (Lf) e Pectina (Pec) complexada. Para tal, as microcápsulas foram caracterizadas físico- quimicamente e a sua estabilidade foi avaliada sob alta temperatura (80oC), diferentes pH, assim como no sistema digestivo simulado. Os resultados mostraram que as condições ideais para a formação dos complexos foram encontrados no pH 5,5 e na razão 10:1 de proteína:polissacaríeo. A eficiência de encapsulamento (EE) foi determinada em função da concentração total de biopolímeros e da razão núcleo-parede, sendo a maior EE (~ 91,71%) alcançada com 0,5% de concentração de biopolímeros em uma razão de 1:0,15. As microcápsulas foram estáveis à floculação quando aquecidas a 80 °C por 2 h e a simulação in vitro demonstrou que o AT foi protegido no sistema gástrico e sua bioacessibilidade foi controlada e mais acentuada no intestino delgado (38%). Logo, as microcápsulas formadas são um sistema eficaz de encapsulação e entrega controlada de polifenóis hidrofílicos.pt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESpt_BR
dc.languageporpt_BR
dc.publisherUniversidade Federal Rural do Rio de Janeiropt_BR
dc.subjectLactoferrinapt_BR
dc.subjectcomposto fenólicopt_BR
dc.subjectpectinapt_BR
dc.subjectsimulação gastrointestinalpt_BR
dc.subjectLactoferrinpt_BR
dc.subjectphenolic compoundpt_BR
dc.subjectpectinpt_BR
dc.subjectgastrointestinal simulationpt_BR
dc.titleProcesso de coacervação complexa empregando biopolímeros como sistema de carreamento do ácido tânicopt_BR
dc.title.alternativeComplex coacervation process using biopolymers as delivery system of tannic aciden
dc.typeDissertaçãopt_BR
dc.description.abstractOtherTannic acid belongs to a group of hydrolyzable tannins and has important biological functionalities such as antioxidant capacity, radical scavenging and antimutagenic properties. Studies show that tannic acid can be used as a natural inhibitor of β-secretase and α-amylase enzymes, reducing the magnitude of postprandial glucose and insulin responses to dietary carbohydrates and decreasing the absorption of carbohydrate intake, helping to prevent or mitigate type 2 diabetes and obesity. In this sense, microencapsulation is an alternative for the controlled release of tannic acid. This work aimed to propose a viable and promising alternative to microencapsulate TA, protecting and controlling its release, through the formation of emulsions of the type water/oil/water containing Lactoferrin (Lf) and Pectin (Pec) complexed. For that, the microcapsules were physicochemically characterized and their stability was evaluated under high temperature (80oC), different pH, as well as in the simulated digestive system. The results showed that the ideal conditions for the formation of complexes were found at pH 5.5 and 10:1 ratio. The encapsulation efficiency (EE) was determined as a function of the total biopolymer concentration and the core-wall ratio, and the highest EE (~ 91.71%) was achieved with 0.5% biopolymer concentration at a ratio of 1 :0.15. The microcapsules were stable to flocculation when heated at 80 °C for 2 h and the in vitro simulation showed that AT was protected in the gastric system and its bioaccessibility was controlled and more pronounced in the small intestine (38%). Therefore, the microparticles formed are an effective encapsulation and controlled delivery system of hydrophilic polyphenols in nutraceuticals, supplements or pharmaceutical formulations.en
dc.contributor.advisor1Garcia Rojas, Edwin Elard-
dc.contributor.advisor1IDhttps://orcid.org/0000-0003-3388-8424pt_BR
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/1205756654416987pt_BR
dc.contributor.referee1Garcia Rojas, Edwin Elard-
dc.contributor.referee1IDhttps://orcid.org/0000-0003-3388-8424pt_BR
dc.contributor.referee1Latteshttp://lattes.cnpq.br/1205756654416987pt_BR
dc.contributor.referee2Santos, Monique Barreto-
dc.contributor.referee2IDhttps://orcid.org/0000-0002-9919-6714pt_BR
dc.contributor.referee2Latteshttp://lattes.cnpq.br/1122184213413791pt_BR
dc.contributor.referee3Tonon, Renata Valeriano-
dc.contributor.referee3Latteshttp://lattes.cnpq.br/3777203586166795pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/2228356932018537pt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentInstituto de Tecnologiapt_BR
dc.publisher.initialsUFRRJpt_BR
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospt_BR
dc.relation.referencesABRAHAMSSON, B., Pal, A., SJOBERG, M., CARLSSON, M., LAURELL, E., BRASSEUR, J. G. A novel in vitro and numerical analysis of shear-induced drug release from extended release tablets in the fed stomach. Pharmaceutical Research, p.1215– 1226. 2005. ANNUNZIATA, G. et al. Microencapsulation as a tool to counteract the typical low bioavailability of polyphenols in the management of diabetes. Food and Chemical Toxicology, v. 139, p. 111248, 2020. BAGHERI, Leila et al. Spray-dried alginate microparticles carrying caffeine-loaded and potentially bioactive nanoparticles. Food Research International, v. 62, p. 1113-1119, 2014. BAKRY, Amr M. et al. Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications. Comprehensive Reviews in Food Science and Food Safety, v. 15, n. 1, p. 143-182, 2016. BAKRY, Amr M. et al. Myofibrillar protein with κ-or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation. Food Hydrocolloids, v. 96, p. 43-53, 2019. BARTH, Andreas. Infrared spectroscopy of proteins. Biochimica et Biophysica Acta (BBA)-Bioenergetics, v. 1767, n. 9, p. 1073-1101, 2007. BASTOS, Lívia Pinto Heckert et al. Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions. Food chemistry, v. 316, p. 126345, 2020. BENZIE, Iris FF; STRAIN, J. J. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. In: Methods in enzymology. Academic Press, 1999. p. 15-27. BERMÚDEZ-SOTO, M.-J.; TOMÁS-BARBERÁN, F.-A.; GARCÍA-CONESA, M.-T. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food chemistry, v. 102, n. 3, p. 865-874, 2007. BOKKHIM, Huma et al. Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures. Food Hydrocolloids, v. 48, p. 38- 46, 2015. BOUYAHYA, Abdelhakim et al. Study of the antioxidant and antidiabetic activity in vitro of free and encapsulated phenolic compounds of olive pomace. Biocatalysis and Agricultural Biotechnology, v. 36, p. 102126, 2021. BRAIDY, Nady et al. Molecular targets of tannic acid in Alzheimer's disease. Current Alzheimer Research, v. 14, n. 8, p. 861-869, 2017. 29 BRANEN, A. Larry et al. Food additives. CRC Press, 2001. BRODKORB, André et al. INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature protocols, v. 14, n. 4, p. 991-1014, 2019. BUYUKKESTELLI, Hulya Ilyasoglu; EL, Sedef Nehir. Development and characterization of double emulsion to encapsulate iron. Journal of Food Engineering, v. 263, p. 446-453, 2019. CANIZALES, Jacqueline R. et al. Encapsulation to protect different bioactives to be used as nutraceuticals and food ingredients. Bioactive Molecules in Food, p. 1-20, 2018. CARPENTIER, Jérémy et al. Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides. Innovative Food Science & Emerging Technologies, v. 69, p. 102641, 2021. CASTEJÓN, Natalia; LUNA, Pilar; SEÑORÁNS, F. Javier. Microencapsulation by spray drying of omega-3 lipids extracted from oilseeds and microalgae: effect on polyunsaturated fatty acid composition. LWT, p. 111789, 2021. CHAPEAU, Anne-Laure et al. Spontaneous co-assembly of lactoferrin and β- lactoglobulin as a promising biocarrier for vitamin B9. Food hydrocolloids, v. 57, p. 280- 290, 2016. CHEN, M.; BOLOGNESI, G.; VLADISAVLJEVIĆ, G. T. Crosslinking Strategies for the Microfluidic Production of Microgels. Molecules, 26, n. 12, p. 3752, 2021. CHUNG, King-Thom et al. Tannins and human health: a review. Critical reviews in Food Science and Nutrition, v. 38, n. 6, p. 421-464, 1998. CILEK, Betul et al. Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio. European Food Research and Technology, v. 235, n. 4, p. 587-596, 2012. CLARK, Allan H.; ROSS-MURPHY, Simon B. Biopolymer network assembly: measurement and theory. In: Modern biopolymer science. Academic Press, 2009. p. 1- 27. COMUNIAN, Talita A. et al. Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release. Food Research International, v. 52, n. 1, p. 373-379, 2013. COSTA, André MM et al. Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Development of a potential functional ingredient for food application. LWT, v. 131, p. 109519, 2020. COVIELLO, Tommasina et al. Polysaccharide hydrogels for modified release formulations. Journal of controlled release, v. 119, n. 1, p. 5-24, 2007. DA SILVA SOARES, Barbara et al. Microencapsulation of Sacha Inchi Oil (Plukenetia volubilis L.) using Complex Coacervation: Formation and Structural Characterization. Food Chemistry, p. 125045, 2019. 30 DAI, Lei et al. Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin. Food Hydrocolloids, v. 85, p. 75-85, 2018. DAVIDOV-PARDO, Gabriel; JOYE, Iris J.; MCCLEMENTS, David Julian. Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization. Advances in protein chemistry and structural biology, v. 98, p. 293-325, 2015. DE ALMEIDA PAULA, Daniele et al. Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation. International journal of biological macromolecules, v. 133, p. 722-731, 2019. DE KRUIF, Cornelus G.; WEINBRECK, Fanny; DE VRIES, Renko. Complex coacervation of proteins and anionic polysaccharides. Current opinion in colloid & interface science, v. 9, n. 5, p. 340-349, 2004. DE MATOS, Eric F.; SCOPEL, Bianca S.; DETTMER, Aline. Citronella essential oil microencapsulation by complex coacervation with leather waste gelatin and sodium alginate. Journal of Environmental Chemical Engineering, v. 6, n. 2, p. 1989-1994, 2018. DE SOUSA, André LN et al. Chemical modification of common melon pectin (cucumis melo var. Acidulus). Química Nova, v. 40, n. 5, p. 554-560, 2017. DIMA, Cristian; DIMA, Stefan. Bioaccessibility study of calcium and vitamin D3 co- microencapsulated in water-in-oil-in-water double emulsions. Food chemistry, v. 303, p. 125416, 2020. DRANCA, Florina; OROIAN, Mircea. Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Research International, v. 113, p. 327-350, 2018. EISINAITE, V.; DUQUE ESTRADA, P.; SCHROËN, K.; BERTON-CARABIN, C. et al. Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling. Food Research International, 106, p. 722- 728, 2018/04/01/ 2018. ESPINAL-RUIZ, M.; RESTREPO-SÁNCHEZ, L.-P.; NARVÁEZ-CUENCA, C.-E.; MCCLEMENTS, D. J. Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins. Food Hydrocolloids, 52, p. 329-342, 1// 2016. FATHI, Milad; MARTIN, Angel; McCLEMENTS, David Julian. Nanoencapsulation of food ingredients using carbohydrate based delivery systems. Trends in food science & technology, v. 39, n. 1, p. 18-39, 2014. FRAJ, Jadranka et al. Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system. Journal of Food Engineering, v. 292, p. 110353, 2021. 31 GAONKAR, A. G. et al. Microencapsulation in the Food Industry:. Elsevier Science Publishing Company, 2014. GARCÍA-MONTOYA, Isui Abril et al. Lactoferrin a multiple bioactive protein: an overview. Biochimica et Biophysica Acta (BBA)-General Subjects, v. 1820, n. 3, p. 226-236, 2012. GARTI, Nissim. Double emulsions—scope, limitations and new achievements. Colloids and Surfaces A: Physicochemical and Engineering Aspects, v. 123, p. 233-246, 1997. GHOSH, Swapan Kumar. Functional coatings and microencapsulation: a general perspective. Functional coatings, p. 1-28, 2006. GIANSANTI, Francesco et al. Lactoferrin from milk: nutraceutical and pharmacological properties. Pharmaceuticals, v. 9, n. 4, p. 61, 2016. GÜLÇIN, İlhami et al. Radical scavenging and antioxidant activity of tannic acid. Arabian journal of chemistry, v. 3, n. 1, p. 43-53, 2010. HATTREM, Magnus N. et al. Macro-vs. micromolecular stabilisation of W/O/W- emulsions. Food Hydrocolloids, v. 37, p. 77-85, 2014. HERNÁNDEZ-NAVA, Ruth et al. Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying. Food Hydrocolloids, v. 109, p. 106077, 2020. HOSSEINI, Seyed Saeid; KHODAIYAN, Faramarz; YARMAND, Mohammad Saeid. Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymers, v. 140, p. 59-65, 2016. HU, Wanqing et al. Modification of chitosan grafted with collagen peptide by enzyme crosslinking. Carbohydrate polymers, v. 206, p. 468-475, 2019. HUANG, Hao et al. Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid. Food chemistry, v. 300, p. 125171, 2019. HUANG, Qian et al. Inhibition of α-glucosidase activity and non-enzymatic glycation by tannic acid: Inhibitory activity and molecular mechanism. International journal of biological macromolecules, v. 141, p. 358-368, 2019. HUANG, Xulin et al. Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities. Food Hydrocolloids, v. 64, p. 157-165, 2017. IUPAC. (1997). IUPAC Compendium of Chemical Technology, North Carolina, USA. JAIN, Ashay et al. Microencapsulation by complex coacervation using whey protein isolates and gum acacia: an approach to preserve the functionality and controlled release of β-carotene. Food and bioprocess technology, v. 8, n. 8, p. 1635-1644, 2015. 32 JARA-PALACIOS, M. José et al. Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts. Food research international, v. 109, p. 433-439, 2018. JIAO, Guangling et al. Chemical structures and bioactivities of sulfated polysaccharides from marine algae. Marine drugs, v. 9, n. 2, p. 196-223, 2011. JYOTHI, N. Venkata Naga et al. Microencapsulation techniques, factors influencing encapsulation efficiency. Journal of microencapsulation, v. 27, n. 3, p. 187-197, 2010. KAKRAN, Mitali; ANTIPINA, Maria N. Emulsion-based techniques for encapsulation in biomedicine, food and personal care. Current Opinion in Pharmacology, v. 18, p. 47-55, 2014. KANHA, Nattapong et al. Microencapsulation of copigmented anthocyanins using double emulsion followed by complex coacervation: Preparation, characterization and stability. LWT, v. 133, p. 110154, 2020. KAUR, Indu Pal; KAKKAR, Shilpa. Nanotherapy for posterior eye diseases. Journal of controlled release, v. 193, p. 100-112, 2014. KETNAWA, Sunantha; OGAWA, Yukiharu. Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions. Journal of functional foods, v. 52, p. 640-647, 2019. KHEYNOOR, Najme et al. Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions. LWT, v. 96, p. 419-425, 2018. KILIC, E.; NOVOSELOVA, M. V.; LIM, S. H.; PYATAEV, N. A. et al. Formulation for Oral Delivery of Lactoferrin Based on Bovine Serum Albumin and Tannic Acid Multilayer Microcapsules. Scientific Reports, 7, p. 44159, 03/10/online 2017. Article. KIM, Dal-Ah et al. Tannic acid attenuates the formation of cancer stem cells by inhibiting NF-κB-mediated phenotype transition of breast cancer cells. American journal of cancer research, v. 9, n. 8, p. 1664, 2019. KIM, T. J. et al. Enhanced antioxidant capacity and antimicrobial activity of tannic acid by thermal processing. Food Chemistry, v. 118, n. 3, p. 740-746, 2010. KING, A. M. Y.; YOUNG, Gloria. Characteristics and occurrence of phenolic phytochemicals. Journal of the American Dietetic Association, v. 99, n. 2, p. 213-218, 1999. KULKARNI, S. G.; VIJAYANAND, P. Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.). LWT- Food Science and Technology, v. 43, n. 7, p. 1026-1031, 2010. LAU, H. H.; MURNEY, R.; YAKOVLEV, N. L.; NOVOSELOVA, M. V. et al. Protein- tannic acid multilayer films: A multifunctional material for microencapsulation of food- derived bioactives. Journal of Colloid and Interface Science, 505, p. 332-340, 2017/11/01/ 2017. 33 LEE, Y.; LEE, S.-Y.; DONOVAN, J. D. Chapter 28 - Stability Characterization and Sensory Testing in Food Products Containing Microencapsulants. In: Microencapsulation in the Food Industry. San Diego: Academic Press, 2014. p. 367- 381. LENGERT, Ekaterina V. et al. Influence of the new formulation based on silver alginate microcapsules loaded with tannic acid on the microcirculation of the experimental periodontitis in rats. Materials Science and Engineering: C, v. 126, p. 112144, 2021. LI, Feifan; WANG, Hongfu; MEI, Xiaohong. Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation. Journal of Food Engineering, p. 110728, 2021. LI, Jianshen et al. Formation of multiple water-in-ionic liquid-in-water emulsions. Journal of colloid and interface science, v. 368, n. 1, p. 395-399, 2012. LI, X.; FANG, Y.; AL-ASSAF, S.; PHILLIPS, G. O. et al. Complexation of Bovine Serum Albumin and Sugar Beet Pectin: Structural Transitions and Phase Diagram. Langmuir, 28, n. 27, p. 10164-10176, 2012/07/10 2012. LI, Yuting; BAO, Tao; CHEN, Wei. Comparison of the protective effect of black and white mulberry against ethyl carbamate-induced cytotoxicity and oxidative damage. Food chemistry, v. 243, p. 65-73, 2018. LIANG, Xiao et al. Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion. Food Research International, v. 145, p. 110425, 2021. LOPES, George KB; SCHULMAN, Herbert M.; HERMES-LIMA, Marcelo. Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions. Biochimica et Biophysica Acta (BBA)-General Subjects, v. 1472, n. 1-2, p. 142-152, 1999. LORAND, Laszlo; GRAHAM, Robert M. Transglutaminases: crosslinking enzymes with pleiotropic functions. Nature reviews Molecular cell biology, v. 4, n. 2, p. 140, 2003. LOU, Wenjuan et al. Antioxidant and α-amylase inhibitory activities of tannic acid. Journal of food science and technology, v. 55, n. 9, p. 3640-3646, 2018. LUDUVICO, Karina Pereira et al. Antidepressant effect and modulation of the redox system mediated by tannic acid on lipopolysaccharide-induced depressive and inflammatory changes in mice. Neurochemical Research, v. 45, p. 2032-2043, 2020. LUO, Yangchao; TENG, Zi; WANG, Qin. Development of zein nanoparticles coated with carboxymethyl chitosan for encapsulation and controlled release of vitamin D3. Journal of agricultural and food chemistry, v. 60, n. 3, p. 836-843, 2012. MANCER, Daya; ALLEMANN, Eric; DAOUD, Kamel. Metformin hydrochloride microencapsulation by complex coacervation: Study of size distribution and encapsulation yield using response surface methodology. Journal of Drug Delivery Science and Technology, v. 45, p. 184-195, 2018. 34 MAO, Like et al. Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion. Food chemistry, v. 276, p. 307-314, 2019. MARIĆ, Mirela et al. An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends in food science & technology, v. 76, p. 28-37, 2018. MÁRQUEZ, Andrés L. et al. Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate. Journal of colloid and interface science, v. 341, n. 1, p. 101-108, 2010. MATOS, María et al. Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour. Journal of Food Engineering, v. 226, p. 73-81, 2018. McCLEMENTS, David Julian. Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter, v. 7, n. 6, p. 2297-2316, 2011. MENDANHA, Debora V. et al. Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin. Food Research International, v. 42, n. 8, p. 1099-1104, 2009. MINEKUS, M. et al. A standardised static in vitro digestion method suitable for food–an international consensus. Food & function, v. 5, n. 6, p. 1113-1124, 2014. MOKOONLALL, Aryama et al. Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step. Innovative food science & emerging technologies, v. 33, p. 563-570, 2016. MOLLEA, C.; CHIAMPO, F.; CONTI, R. Extraction and characterization of pectins from cocoa husks: A preliminary study. Food Chemistry, v. 107, n. 3, p. 1353-1356, 2008. MOORTHY, I. Ganesh et al. Response surface optimization of ultrasound assisted extraction of pectin from pomegranate peel. International journal of biological macromolecules, v. 72, p. 1323-1328, 2015. MORI, Takashi et al. Tannic acid is a natural β-secretase inhibitor that prevents cognitive impairment and mitigates Alzheimer-like pathology in transgenic mice. Journal of Biological chemistry, v. 287, n. 9, p. 6912-6927, 2012. MUELLER-HARVEY, Irene. Analysis of hydrolysable tannins. Animal feed science and technology, v. 91, n. 1-2, p. 3-20, 2001. NEAGU, Corina et al. Cross-Linked Microencapsulation of CO2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability. Molecules, v. 25, n. 10, p. 2442, 2020. NESTERENKO, Alla et al. The effect of vegetable protein modifications on the microencapsulation process. Food hydrocolloids, v. 41, p. 95-102, 2014. 35 NIE, Fangyuan et al. Apoptotic effect of tannic acid on fatty acid synthase over-expressed human breast cancer cells. Tumor Biology, v. 37, n. 2, p. 2137-2143, 2016. NISISAKO, Takasi; OKUSHIMA, Shingo; TORII, Toru. Controlled formulation of monodisperse double emulsions in a multiple-phase microfluidic system. Soft Matter, v. 1, n. 1, p. 23-27, 2005. NKURUNZIZA, David et al. Effect of wall materials on the spray drying encapsulation of brown seaweed bioactive compounds obtained by subcritical water extraction. Algal Research, v. 58, p. 102381, 2021. OLIVEIRA, Fernanda Moreira et al. Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger. Food Control, v. 131, p. 108426, 2022. PAL, Rajinder. Rheology of simple and multiple emulsions. Current Opinion in Colloid & Interface Science, v. 16, n. 1, p. 41-60, 2011. PARK, Hye Rin; RHO, Shin-Joung; KIM, Yong-Ro. Solubility, stability, and bioaccessibility improvement of curcumin encapsulated using 4-α-glucanotransferase- modified rice starch with reversible pH-induced aggregation property. Food Hydrocolloids, v. 95, p. 19-32, 2019 PETKOWICZ, C. L. O.; VRIESMANN, L. C.; WILLIAMS, P. A. Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin. Food Hydrocolloids, 65, p. 57-67, 2017. PHIWCHAI, Isara et al. Tannic acid (TA): A molecular tool for chelating and imaging labile iron. European Journal of Pharmaceutical Sciences, v. 114, p. 64-73, 2018. POLEKKAD, Abhinash et al. Microencapsulation of zinc by spray-drying: Characterisation and fortification. Powder Technology, v. 381, p. 1-16, 2021. QUINTANA, Gabriel et al. Microencapsulation of Lactobacillus plantarum in W/O emulsions of okara oil and block-copolymers of poly (acrylic acid) and pluronic using microfluidic devices. Food Research International, v. 140, p. 110053, 2021. RALET, Marie-Christine et al. Enzymatically and chemically de-esterified lime pectins: characterisation, polyelectrolyte behaviour and calcium binding properties. Carbohydrate research, v. 336, n. 2, p. 117-125, 2001. RE, Roberta et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine, v. 26, n. 9-10, p. 1231-1237, 1999. REZAEINIA, Hassan et al. Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and modeling the kinetics of release. Food Hydrocolloids, v. 93, p. 374-385, 2019. 36 RODRÍGUEZ-FRANCO, D. A; VÁZQUEZ-MORENO, L; RAMOS-CLAMONT, M. G. Actividad antimicrobiana de la lactoferrina: Mecanismos y aplicaciones clínicas potenciales. Revista Latino-americana de Microbiologia, v. 47, p. 101-111, 2005. ROY, Manik Chandra et al. Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage. Journal of Food Processing and Preservation, v. 42, n. 1, p. e13411, 2018. RUDKE, Adenilson Renato et al. Microencapsulation of ergosterol and Agaricus bisporus L. extracts by complex coacervation using whey protein and chitosan: Optimization study using response surface methodology. LWT, v. 103, p. 228-237, 2019. SADEGHI, M. Synthesis of a biocopolymer carrageenan-g-poly (AAm-co- IA)/montmorilonite superabsorbent hydrogel composite. Brazilian Journal of Chemical Engineering, v. 29, n. 2, p. 295-305, 2012. SAHINER, Nurettin. Self-Crosslinked Ellipsoidal Poly (Tannic Acid) Particles for Bio- Medical Applications. Molecules, v. 26, n. 9, p. 2429, 2021. SAKAI, Takuo et al. Pectin, Pectinase, and Protopectinase: Production, Properties, and Applications. In: Advances in applied microbiology. Academic Press, 1993. p. 213-294. SANTOS, A. B.; FERREIRA, V. P.; GROSSO, C. R. F. Microcápsulas: uma alternativa viável, Biotecnologia, ciência e desenvolvimento. Brasília, n. 16, p. 26-30, 2001. Disponível em: http://docplayer.com.br/5884268-Microcapsulas-uma-alternativa- viavel.html . Acesso em: 25 set. 2019. SANTOS, Monique Barreto; DE CARVALHO, Carlos Wanderlei Piler; GARCIA- ROJAS, Edwin Elard. Microencapsulation of vitamin D3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A. Food Chemistry, v. 343, p. 128529, 2021. SERRANO, M. E. D. Lactoferrina: producción industrial y aplicaciones. Revista Mexicana de Ciências Farmacêuticas, v. 38, n. 3, p. 30-38, 2007. SHADDEL, Rezvan et al. Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins. Food hydrocolloids, v. 77, p. 803-816, 2018. SHAH, Bakht Ramin; XU, Wei; MRÁZ, Jan. Fabrication, stability and rheological properties of zein/chitosan particles stabilized Pickering emulsions with antioxidant activities of the encapsulated vit-D3. International Journal of Biological Macromolecules, 2021. SHAHIDI, Fereidoon; HAN, Xiao‐Qing. Encapsulation of food ingredients. Critical Reviews in Food Science & Nutrition, v. 33, n. 6, p. 501-547, 1993. SHISHIR, Mohammad Rezaul Islam et al. Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends in Food Science & Technology, v. 78, p. 34-60, 2018. 37 SINGLETON, Vernon L.; ROSSI, Joseph A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, v. 16, n. 3, p. 144-158, 1965. SOUZA, Clitor JF et al. Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides. Food hydrocolloids, v. 30, n. 1, p. 375-381, 2013. SOUZA, Clitor JF et al. Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release. Food Research International, v. 121, p. 754-764, 2019. SOUZA, Clitor JF; GARCIA-ROJAS, Edwin E. Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio. Food Hydrocolloids, v. 66, p. 268-275, 2017. SOYOCAK, A. et al. Tannic acid exhibits anti-inflammatory effects on formalin-induced paw edema model of inflammation in rats. Human & experimental toxicology, v. 38, n. 11, p. 1296-1301, 2019. SP, Nipin et al. Tannic acid promotes TRAIL-induced extrinsic apoptosis by regulating mitochondrial ROS in human embryonic carcinoma cells. Cells, v. 9, n. 2, p. 282, 2020. SUAVE, J. et al. Microencapsulação: Inovação em diferentes áreas. Revista Saúde e Ambiente/Health and Environment Journal, v. 7, n. 2, p. 12-20, 2006. TAGLIAZUCCHI, Davide et al. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry, v. 120, n. 2, p. 599-606, 2010. TALÓN, Emma et al. Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties. Food chemistry, v. 295, p. 588-598, 2019. TAVARES, Loleny; SANTOS, Lúcia; NOREÑA, Caciano Pelayo Zapata. Microencapsulation of organosulfur compounds from garlic oil using β-cyclodextrin and complex of soy protein isolate and chitosan as wall materials: A comparative study. Powder Technology, 2021. THAKUR, Beli R. et al. Chemistry and uses of pectin—a review. Critical Reviews in Food Science & Nutrition, v. 37, n. 1, p. 47-73, 1997. THAKUR, N. S. et al. Microencapsulation of wild pomegranate flavedo phenolics by lyophilization: Effect of maltodextrin concentration, structural morphology, functional properties, elemental composition and ingredient for development of functional beverage. LWT, v. 133, p. 110077, 2020. TIMILSENA, Y. P.; HAQUE, M. A.; ADHIKARI, B. Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments. Food and Nutrition Sciences, Vol.11No.06, p. 28, 2020. 38 TIMILSENA, Yakindra Prasad et al. Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates. Food hydrocolloids, v. 66, p. 71-81, 2017. TIMILSENA, Yakindra Prasad et al. Microencapsulation of chia seed oil using chia seed protein isolate chia seed gum complex coacervates. International journal of biological macromolecules, v. 91, p. 347-357, 2016. TOLUN, Aysu; ARTIK, Nevzat; ALTINTAS, Zeynep. Effect of different microencapsulating materials and relative humidities on storage stability of microencapsulated grape pomace extract. Food chemistry, v. 302, p. 125347, 2020. TUCCI, Sonia A.; BOYLAND, Emma J.; HALFORD, Jason CG. The role of lipid and carbohydrate digestive enzyme inhibitors in the management of obesity: a review of current and emerging therapeutic agents. Diabetes, metabolic syndrome and obesity: targets and therapy, v. 3, p. 125, 2010. ULU, Ahmet; BIRHANLI, Emre; ATEŞ, Burhan. Tunable and tough porous chitosan/β- cyclodextrin/tannic acid biocomposite membrane with mechanic, antioxidant, and antimicrobial properties. International Journal of Biological Macromolecules, 2021. VARGAS, Sara A. et al. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties. Ultrasonics sonochemistry, v. 70, p. 105340, 2021. VELDERRAIN-RODRÍGUEZ, Gustavo R. et al. Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions. Journal of functional foods, v. 56, p. 65-73, 2019. VILLANUEVA, Ronald D.; MONTAÑO, Marco Nemesio e. Fine chemical structure of carrageenan from the commercially cultivated kappaphycus striatum (sacol variety) (solieriaceae, gigartinales, rhodophyta) 1. Journal of phycology, v. 39, n. 3, p. 513-518, 2003. WANG, Bo et al. Preparation and study of digestion behavior of lactoferrin-sodium alginate complex coacervates. Journal of functional foods, v. 37, p. 97-106, 2017. WEI, Zihao; HUANG, Qingrong. Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper. Journal of agricultural and food chemistry, v. 67, n. 5, p. 1344-1352, 2019. XIONG, Wenfei et al. Thermodynamic parameters of gelatin-pectin complex coacervation. Food Hydrocolloids, p. 106958, 2021. XU, Gang et al. One-step anchoring of tannic acid-scaffolded bifunctional coatings of antifouling and antimicrobial polymer brushes. ACS Sustainable Chemistry & Engineering, v. 7, n. 1, p. 1786-1795, 2018. XU, Yuting et al. Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel. Journal of Food Engineering, v. 126, p. 72-81, 2014. 39 YABE, Tomio. New understanding of pectin as a bioactive dietary fiber. Journal of Food Bioactives, v. 3, p. 95-100, 2018. YAPO, Beda M. Pectic substances: From simple pectic polysaccharides to complex pectins—A new hypothetical model. Carbohydrate Polymers, v. 86, n. 2, p. 373-385, 2011. YILDIZ, Gulcin et al. Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex. International journal of biological macromolecules, v. 114, p. 935-941, 2018. YINBIN, Li et al. Effect of different encapsulating agent combinations on physicochemical properties and stability of microcapsules loaded with phenolics of plum (Prunus salicina lindl.). Powder technology, v. 340, p. 459-464, 2018. YUAN, Yang et al. Complex coacervation of soy protein with chitosan: Constructing antioxidant microcapsule for algal oil delivery. LWT, v. 75, p. 171-179, 2017. ZHAI, Zhaolan et al. Ultra-stable soybean oil-in-water emulsions stabilized by a polymeric surfactant derived from soybean oil. Industrial Crops and Products, v. 160, p. 113093, 2021. ZHANG, Ka et al. Synthesis and release studies of microalgal oil-containing microcapsules prepared by complex coacervation. Colloids and surfaces B: Biointerfaces, v. 89, p. 61-66, 2012. ZHAO, C.; WEI, L.; YIN, B.; LIU, F. et al. Encapsulation of lycopene within oil-in-water nanoemulsions using lactoferrin: Impact of carrier oils on physicochemical stability and bioaccessibility. International Journal of Biological Macromolecules, 153, p. 912-920, 2020/06/15/ 2020. ZHAO, Wei et al. Microencapsulation of tannic acid for oral administration to inhibit carbohydrate digestion in the gastrointestinal tract. Food & function, v. 4, n. 6, p. 899- 905, 2013. ZHENG, J.; TANG, C.-h.; SUN, W. Heteroprotein complex coacervation: focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications. Advances in Colloid and Interface Science, p. 102268, 2020/09/14/ 2020.pt_BR
dc.subject.cnpqCiência e Tecnologia de Alimentospt_BR
dc.subject.cnpqCiência e Tecnologia de Alimentospt_BR
Appears in Collections:Mestrado em Ciência e Tecnologia de Alimentos

Se for cadastrado no RIMA, poderá receber informações por email.
Se ainda não tem uma conta, cadastre-se aqui!

Files in This Item:
File Description SizeFormat 
2022 - Clyselen Stefane Fernandes de Souza.Pdf1.15 MBAdobe PDFThumbnail
View/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.