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dc.contributor.authorVicente, Juarez
dc.date.accessioned2023-12-21T18:37:28Z-
dc.date.available2023-12-21T18:37:28Z-
dc.date.issued2016-01-28
dc.identifier.citationVicente, Juarez. Microencapsulação de ômega-3 empregando emulsões simples estabilizadas por biopolímeros. 2016. [163 f.]. Dissertação( PROGRAMA DE PÓS-GRADUAÇÃO EM CIÊNCIA E TECNOLOGIA DE ALIMENTOS) - Universidade Federal Rural do Rio de Janeiro, [Seropédica-RJ] .por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/9320-
dc.description.abstractO ômega-3 (ω-3) é uma classe de ácidos graxos essenciais, de reconhecida importância para o metabolismo de diversas funcionalidades do organismo, destacam-se a prevenção de doenças cardiovasculares, imunológicas e anti-inflamatórias, câncer de cólon, favorece o desenvolvimento cerebral e da retina. Os ácidos graxos das séries ω-3 e ω-6 são precursores dos ácidos graxos poli-insaturados de cadeia longa, como araquidônico (AA), eicosapentaenoico (EPA) e docosahexaenóico (DHA), este último considerado o mais importante para o desenvolvimento neonatal e junto com o AA são os principais componentes dos ácidos graxos cerebrais. A microencapsulação empregando a formação de emulsões simples é uma estratégia que objetiva manter a estabilidade do ômega-3 e a permanência de suas atividades funcionais frente à exposição do mesmo a condições adversas como processos oxidativos. Os biopolímeros como proteínas e carboidratos (naturais) são componentes que auxiliam na manutenção da estabilidade física e morfológica destas emulsões empregadas para microencapsulação. Da mesma forma, conferem ao produto melhorias nas propriedades reológicas, nutricionais e funcionais. Com isso, objetiva-se nesta tese estudar a formação de micro-emulsões física e morfologicamente estáveis e seus comportamentos reológicos, propriedades calorimétricas e estabilidade oxidativa do ômega-3 nos sistemas poliméricos formados com Ovalbumina (surfactante natural) e suas interações com polissacarídeos naturais (Pectina e Goma Xantana), comparado a um sistema padrão com surfactante sintético (Tween 80) na microencapsulação do ômega-3 do óleo de Sacha Inchi (Plukenetia volubilis L.). Com esse trabalho objetiva-se também o estudo do comportamento oxidativo do óleo de Sacha Inchi e sua inserção como componente em outros alimentos na forma microencapsulada.por
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectmicroemulsioneng
dc.subjectxanthan gumeng
dc.subjectpectineng
dc.subjectSacha Inchi oileng
dc.subject1H NMReng
dc.subjectGC-MSeng
dc.subjectmicroemulsãopor
dc.subjectgoma xantanapor
dc.subjectpectinapor
dc.subjectóleo de Sacha Inchipor
dc.subjectRMN 1Hpor
dc.subjectCG-EMpor
dc.titleMicroencapsulação de ômega-3 empregando emulsões simples estabilizadas por biopolímerospor
dc.title.alternativeMicroencapsulation of sacha Inchi oil employing simple emulsions stabilized with biopolymerseng
dc.typeDissertaçãopor
dc.description.abstractOtherThe omega-3 (ω-3) is a class of essential fatty acids, of major importance for the metabolism of various functions of the body, highlight for the prevention of cardiovascular diseases, immunological and anti - inflammatory, colon cancer, promotes developing brain and retina. The fatty acids of the series ω-3 and ω-6 are precursors of polyunsaturated long chain fatty acids as arachidonic (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the latter considered the most important for developing neonatal and together with the AA are the main components of brain fatty acids (Silva et al., 2007). Microencapsulation employing the formation of simple emulsions is a strategy that aims to maintain the stability of omega-3 and permanence of their functional activities upon exposure to the same harsh conditions as oxidative processes. Biopolymers such as proteins and carbohydrates (natural) are components that assist in maintaining the physical and morphological stability of these emulsions employed for microencapsulation. Likewise, to give the product improvements in the rheological, nutritional and functional properties. Thus, this thesis aims to study the formation of micro-emulsions physically and morphologically stable and their behavior rheological properties of heat and oxidative stability of omega-3 in polymeric systems formed with ovalbumin (natural surfactant) and their interactions with natural polysaccharides (pectin and xanthan gum), compared to a standard system with synthetic surfactant (Tween 80) in the microencapsulation of omega-3 of Sacha Inchi (Plukenetia volubilis L.) oil. With this work we aim to also study the behavior of oxidative Sacha Inchi oil and its inclusion as a component in other foods in microencapsulated form.eng
dc.contributor.advisor1Rojas, Edwin Elard Garcia
dc.contributor.advisor1ID1454899654por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/1205756654416987por
dc.contributor.advisor-co1Carvalho, Mario Geraldo de
dc.contributor.advisor-co1ID25715232791por
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/9794451665032168por
dc.contributor.referee1Calado, Verônica Maria Araújo
dc.contributor.referee2Sabino, Sílvio José
dc.contributor.referee3Godoy, Ronoel Luiz de Oliveira
dc.contributor.referee4Barbosa, Maria Ivone Martins Jacintho
dc.creator.ID4635646939por
dc.creator.Latteshttp://lattes.cnpq.br/8391566916334257por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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