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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Bastos, Lívia Pinto Heckert | |
| dc.date.accessioned | 2023-12-21T18:37:16Z | - |
| dc.date.available | 2023-12-21T18:37:16Z | - |
| dc.date.issued | 2019-09-10 | |
| dc.identifier.citation | BASTOS, Lívia Pinto Heckert. Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede. 2019. 178 f]. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2019. | por |
| dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/9303 | - |
| dc.description.abstract | O óleo essencial (OE) de pimenta preta (Piper nigrum L.) é rico em compostos ativos como os terpenos, sendo sua aplicação como aditivo alimentar alvo de pesquisas, devido as suas atividades antimicrobianas e antioxidantes. Os terpenos, entretanto, são voláteis e quando expostos a certas condições (oxigênio, altas temperaturas, luz, baixos pHs, fluidos gastrointestinais) podem ter o seu potencial biológico reduzido e, nesse sentido, a microencapsulação é uma alternativa na proteção dos OE 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. O objetivo deste trabalho foi caracterizar e avaliar a estabilidade do OE de pimenta preta (Piper nigrum L.) e de suas cápsulas formadas por diferentes biopolímeros pela técnica de coacervação complexa.Os biopolímeros e agentes reticulantes utilizados foram eficazes na proteção do OE apresentando elevada eficiência de encapsulação, preservando os principais terpenos no OE encapsulado. Adicionalmente, as cápsulas fabricadas com lactoferrina/alginato de sódio e β-lactoglobulina/alginato de sódio preservaram o OE quando expostos a condição oral e gástrica simuladas in vitro. Nas cápsulas produzidas pelo sistema β-lactoglobulina/alginato de sódio foi avaliada a liberação do óleo essencial em diferentes matrizes alimentícias simuladas, em matrizes alimentícias aquosas, ocorreu baixa liberação do OE, e sua liberação foi por difusão Fickian de acordo com modelo Rigger-Peppas. Os resultados obtidos sugerem que os materiais de parede utilizados foram eficientes e podem ser utilizados para encapsular novos 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 | proteínas do soro do leite | por |
| dc.subject | interação eletrostática | por |
| dc.subject | terpenos | por |
| dc.subject | eficiência de encapsulação | por |
| dc.subject | estabilidade térmica | por |
| dc.subject | biopolymers | eng |
| dc.subject | whey proteins | eng |
| dc.subject | electrostatic interaction | eng |
| dc.subject | terpenes | eng |
| dc.subject | encapsulation efficiency | eng |
| dc.subject | thermal stability | eng |
| dc.title | Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede | por |
| dc.title.alternative | Encapsulation of the black pepper (Piper nigrum L.) essential oil by complex coacervation using proteins and sodium alginate as wall materials | eng |
| dc.type | Tese | por |
| dc.description.abstractOther | The black pepper (Piper nigrum L.) essential oil (EO) is a rich source of biologically active compounds (e.g.terpenes) and your applicability as a food additive has been the subject of several studies due to the antimicrobial and antioxidant activity of these compounds. Terpenes, however, are volatile and when exposed to certain conditions (high temperatures, light, low pH and gastrointestinal fluids) can reduce their biological potential and, in this sense, microencapsulation is an alternative way to the conserve EOs properties and their components. Among the microencapsulation methods, the complex coacervation method has advantages such as low concentrations of the wall materials, high encapsulation efficiency, and a variety of biopolymers that can be applied as wall materials. The aim of the present study was to characterize and evaluate the stability of black pepper EO encapsulated by complex coacervation using different biopolymers wall materials. The biopolymers and cross-linking agents used were effective in the protection of the EO, presented high encapsulation efficiency and preserved their main terpenes. Capsules formed by lactoferrin/sodium alginate and β-lactoglobulin/sodium alginate preserved the EO when exposed to simulated oral and gastric conditions in vitro. In simulated aqueous foods, the EO release was lower from β-lactoglobulin/sodium alginate microcapsules, and the EO release was by Fickian diffusion according to the Rigger-Peppas model. The obtained results suggest that the wall materials used were efficient and could be applied to encapsulate new active ingredients. | eng |
| dc.contributor.advisor1 | Rojas, Edwin Elard Garcia | |
| dc.contributor.advisor1ID | CPF: 014.548.996-54 | por |
| dc.contributor.referee1 | Finotelli, Priscilla Vanessa | |
| dc.contributor.referee2 | Sabino, Silvio José | |
| dc.contributor.referee3 | Machado, Mariana Teixeira da Costa | |
| dc.contributor.referee4 | Vicente, Juarez | |
| dc.creator.ID | CPF: 122.476.067-09 | por |
| dc.creator.Lattes | http://lattes.cnpq.br/1578379346432268 | 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/67882/2019%20-%20L%c3%advia%20Pinto%20Heckert%20Bastos.pdf.jpg | * |
| dc.originais.uri | https://tede.ufrrj.br/jspui/handle/jspui/5319 | |
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