Encapsulação de antocianinas de juçara em emulsão dupla: avaliação de estabilidade físico-química e propriedades antioxidantes

Carvalho, Renata Amorim

Please use this identifier to cite or link to this item: https://rima.ufrrj.br/jspui/handle/20.500.14407/23234

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DC Field	Value	Language
dc.contributor.author	Carvalho, Renata Amorim	-
dc.date.accessioned	2025-09-17T12:58:30Z	-
dc.date.available	2025-09-17T12:58:30Z	-
dc.date.issued	2024-12-20	-
dc.identifier.citation	CARVALHO, Renata Amorim. Encapsulação de antocianinas de juçara em emulsão dupla: avaliação de estabilidade físico-química e propriedades antioxidantes. 2024. 111 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2024.	pt_BR
dc.identifier.uri	https://rima.ufrrj.br/jspui/handle/20.500.14407/23234	-
dc.description.abstract	O presente trabalho visa atender à crescente demanda por alternativas naturais aos corantes sintéticos na indústria alimentícia, tendo em vista preocupações com a segurança e os benefícios de ingredientes bioativos. Entre esses, destacam-se as antocianinas, pigmentos naturais com propriedades antioxidantes encontrados em frutas como a juçara, que têm potencial para uso como corantes naturais. Contudo, sua instabilidade perante fatores como pH, temperatura e luz limita suas aplicações em alimentos. Este estudo explora a encapsulação de antocianinas de juçara em emulsões duplas do tipo água em óleo em água, com o objetivo de proteger esses compostos e promover uma liberação controlada. Como objetivo geral, o trabalho busca determinar as condições ideais para encapsular as antocianinas, visando maximizar sua estabilidade físico-química e atividade antioxidante. A metodologia envolveu a extração alcoólica das antocianinas, seguida de concentração e encapsulação em emulsões duplas. Foram testadas diferentes proporções de fases e concentrações de emulsificantes, e a formulação mais estável foi selecionada para análises aprofundadas. A emulsão dupla ideal foi obtida com uma proporção de fases de 40/60 e 22% de goma Arábica, resultando em alto teor de antocianinas (33,37 ± 0,97 mg/100 g), atividade antioxidante (14,35 ± 0,54mM trolox/g), fenólicos totais (143,87 ± 4,63 mg ac. gal/100 g) e estabilidade sob condições de pH ácido e temperatura. Entre os resultados, destaca-se a estabilidade na preservação da cor mesmo sob variações de pH e temperatura, com eficiência de inclusão de 98,04%. Contudo, observou-se degradação gradual e aumento do índice de cremeação ao longo do armazenamento, apontando a necessidade de ajustes na formulação para garantir maior estabilidade física. A pesquisa conclui que a técnica de encapsulação em emulsões duplas representa uma estratégia viável para a incorporação de corantes naturais e antioxidantes em produtos alimentares, promovendo tanto a estabilidade quanto a funcionalidade desses compostos em diferentes condições de processamento.	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	antocianinas	pt_BR
dc.subject	juçara	pt_BR
dc.subject	encapsulação	pt_BR
dc.subject	emulsões duplas	pt_BR
dc.subject	estabilidade físico- química	pt_BR
dc.subject	anthocyanins	pt_BR
dc.subject	encapsulation	pt_BR
dc.subject	double emulsions	pt_BR
dc.subject	physicochemical stability	pt_BR
dc.title	Encapsulação de antocianinas de juçara em emulsão dupla: avaliação de estabilidade físico-química e propriedades antioxidantes	pt_BR
dc.title.alternative	Encapsulation of juçara anthocyanins in double emulsion: evaluation of physicochemical stability and antioxidant properties	en
dc.type	Tese	pt_BR
dc.description.abstractOther	The present study aims to address the growing demand for natural alternatives to synthetic dyes in the food industry, considering safety concerns and the benefits of bioactive ingredients. Among these, anthocyanins stand out as natural pigments with antioxidant properties found in fruits like juçara, which have potential use as natural colorants. However, their instability under factors such as pH, temperature, and light limit their applications in food products. This study explores then capsulation of juçara anthocyanins in water-in-oil-in-water (W/O/W) double emulsions to protect these compounds and promote controlled release. The general objective is to determine the optimal conditions for encapsulating anthocyanins to maximize their physicochemical stability and antioxidant activity. The methodology involved the alcoholic extraction of anthocyanins, followed by concentration and encapsulation in double emulsions. Different phase ratios and emulsifier concentrations were tested, and the most stable formulation was selected for in-depth analyses. The optimal double emulsion was achieved with a phase ratio of 40/60 and 22% Arabic gum, resulting in a high anthocyanin content (33.37 ± 0.97 mg/100 g), antioxidant activity (14.35 ± 0.54 mM trolox/g), total phenolics (143.87 ± 4.63 mg gallic acid/100 g), and stability under acidic pH and temperature conditions. Among the findings, the stability in preserving color even under pH and temperature variations stands out, with an inclusion efficiency of 98.04%. However, gradual degradation and an increase in creaming index were observed during storage, highlighting the need for formulation adjustments to ensure greater physical stability. The research concludes that the encapsulation technique using double emulsions represents a viable strategy for incorporating natural colorants and antioxidants into food products, promoting both the stability and functionality of these compounds under different processing conditions.	en
dc.contributor.advisor1	Cabral, Lourdes Maria Correa	-
dc.contributor.advisor1ID	https://orcid.org/0000-0003-2513-0381	pt_BR
dc.contributor.advisor1Lattes	http://lattes.cnpq.br/7249897840870537	pt_BR
dc.contributor.referee1	Cabral, Lourdes Maria Correa	-
dc.contributor.referee1ID	https://orcid.org/0000-0003-2513-0381	pt_BR
dc.contributor.referee1Lattes	http://lattes.cnpq.br/7249897840870537	pt_BR
dc.contributor.referee2	Paula, Breno Pereira de	-
dc.contributor.referee2ID	https://orcid.org/0000-0003-2845-017X	pt_BR
dc.contributor.referee2Lattes	http://lattes.cnpq.br/7202437535537780	pt_BR
dc.contributor.referee3	Machado, Mariana Teixeira da Costa	-
dc.contributor.referee3Lattes	http://lattes.cnpq.br/0032469366203941	pt_BR
dc.contributor.referee4	Barbosa Júnior, José Lucena	-
dc.contributor.referee4ID	https://orcid.org/0000-0001-8496-1404	pt_BR
dc.contributor.referee4Lattes	http://lattes.cnpq.br/5228796959263366	pt_BR
dc.contributor.referee5	Corrêa Filho, Luiz Carlos	-
dc.contributor.referee5ID	https://orcid.org/0000-0001-5405-3763	pt_BR
dc.contributor.referee5Lattes	http://lattes.cnpq.br/3510645441616422	pt_BR
dc.creator.ID	https://orcid.org/0009-0002-5627-103X	pt_BR
dc.creator.Lattes	http://lattes.cnpq.br/8811264619396914	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
dc.subject.cnpq	Ciência e Tecnologia de Alimentos	pt_BR
Appears in Collections:	Doutorado em Ciência e Tecnologia de Alimentos

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