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dc.contributor.authorAlmeida, Emilie Ferreira de-
dc.date.accessioned2026-08-26T14:09:14Z-
dc.date.available2026-08-26T14:09:14Z-
dc.date.issued2026-02-10-
dc.identifier.citationALMEIDA, Emilie Ferreira de. Carreamento da vitamina E empregando proteína isolada de lentilha e lactoferrina como material de parede através do processo de coacervação complexa. 2026. 109 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2026.pt_BR
dc.identifier.urihttp://rima.ufrrj.br/jspui/handle/20.500.14407/26186-
dc.description.abstractA vitamina E é um composto bioativo lipossolúvel com reconhecida atividade antioxidante, atuando na neutralização de radicais livres e no retardo da peroxidação lipídica, processo associado ao desenvolvimento de diversas doenças e à deterioração de alimentos. Apesar de sua relevância funcional, sua instabilidade frente a condições ambientais e fisiológicas limita sua aplicação direta em sistemas alimentícios, tornando a microencapsulação uma estratégia promissora para sua proteção e liberação controlada. Nesse contexto, esta pesquisa teve como objetivo microencapsular a vitamina E por coacervação complexa utilizando isolado proteico de lentilha (IPL) e lactoferrina (Lf) como materiais de parede, bem como aplicar essas microcápsulas no desenvolvimento de filmes comestíveis à base de pectina, visando à obtenção de embalagens. Adicionalmente, as microcápsulas foram submetidas à reticulação com ácido tânico, com o intuito de fortalecer a matriz proteica aumentando sua estabilidade estrutural e modulando a liberação do composto bioativo. A formação dos complexos IPL:Lf foi investigada por meio de diagrama de fases, potencial zeta, calorimetria de titulação isotérmica (ITC), eletroforese e análises reológicas. Já os filmes foram caracterizados quanto às propriedades físico-químicas, mecânicas, estruturais, de barreira e funcionais. A incorporação de 0,05%, 0,10% e 0,20% de microcápsulas de vitamina E resultou em filmes com elevada solubilidade em água e atividade antioxidante, especialmente aqueles contendo microcápsulas reticuladas. A presença do ácido tânico promoveu redução da resistência à tração, sem comprometer a flexibilidade dos filmes, indicando um equilíbrio adequado entre desempenho mecânico e funcionalidade. Os resultados demonstram que a microencapsulação da vitamina E por coacervação complexa IPL:Lf, aliada à reticulação com ácido tânico, constitui uma estratégia eficiente para aumentar a bioacessibilidade do composto bioativo e viabilizar sua aplicação em filmes comestíveispt_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.subjectα-tocoferolpt_BR
dc.subjectencapsulaçãopt_BR
dc.subjectcoacervadospt_BR
dc.subjectfilmes comestíveispt_BR
dc.subjectencapsulationpt_BR
dc.subjectcoacervatespt_BR
dc.subjectedible filmspt_BR
dc.titleCarreamento da vitamina E empregando proteína isolada de lentilha e lactoferrina como material de parede através do processo de coacervação complexapt_BR
dc.title.alternativede. Vitamin E carriage using lentil isolated protein and lactoferrin as wall materials through the complex coacervation processen
dc.typeDissertaçãopt_BR
dc.description.abstractOtherVitamin E is a liposoluble bioactive compound with well-recognized antioxidant activity, acting in the neutralization of free radicals and delaying lipid peroxidation, a process associated with the development of several diseases and food deterioration. Despite its functional relevance, its instability under environmental and physiological conditions limits its direct application in food systems, making microencapsulation a promising strategy for its protection and controlled release. In this context, this research aimed to microencapsulate vitamin E by complex coacervation using lentil protein isolate (LPI) and lactoferrin (Lf) as wall materials, as well as to apply these microcapsules in the development of pectin-based edible films, aiming at packaging applications. Additionally, the microcapsules were subjected to crosslinking with tannic acid in order to strengthen the protein matrix, increasing its structural stability and modulating the release of the bioactive compound. The formation of LPI:Lf complexes was investigated through phase diagram analysis, zeta potential, isothermal titration calorimetry (ITC), electrophoresis, and rheological analyses. The films were characterized in terms of their physicochemical, mechanical, structural, barrier, and functional properties. The incorporation of 0.05%, 0.10%, and 0.20% of vitamin E microcapsules resulted in films with high water solubility and antioxidant activity, especially those containing crosslinked microcapsules. The presence of tannic acid reduced tensile strength without compromising film flexibility, indicating an adequate balance between mechanical performance and functionality. The results demonstrate that the microencapsulation of vitamin E by LPI:Lf complex coacervation, combined with tannic acid crosslinking, is an efficient strategy to enhance the bioaccessibility of the bioactive compound and enable its application in edible filmsen
dc.contributor.advisor1Rojas, Edwin Elard Garcia-
dc.contributor.advisor1IDhttps://orcid.org/0000-0003-3388-8424pt_BR
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/1205756654416987pt_BR
dc.contributor.referee1Rojas, Edwin Elard Garcia-
dc.contributor.referee1IDhttps://orcid.org/0000-0003-3388-8424pt_BR
dc.contributor.referee1Latteshttp://lattes.cnpq.br/1205756654416987pt_BR
dc.contributor.referee2Guimarães, Maria Clara-
dc.contributor.referee2IDhttps://orcid.org/0000-0002-5512-1163pt_BR
dc.contributor.referee2Latteshttp://lattes.cnpq.br/0260644566681213pt_BR
dc.contributor.referee3Chávez, Davy William Hidalgo-
dc.contributor.referee3IDhttps://orcid.org/0000-0003-4319-1962pt_BR
dc.contributor.referee3Latteshttp://lattes.cnpq.br/6394941877881287pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/6022443852006754pt_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
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dc.subject.cnpqCiência e Tecnologia de Alimentospt_BR
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