Data/hora: 03/06/2024 08:11:26

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 1
Data corrente: | 18/02/2021
Data da última atualização: | 11/03/2021
Autoria: | SOARES, B. da S.; CARVALHO, C. W. P. de; GARCIA-ROJAS, E. E.
Afiliação: | Barbara da Silva Soares, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Edwin Elard Garcia-Rojas, UFRRJ, UFF.
Título: | Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials.
Ano de publicação: | 2021
Fonte/Imprenta: | Food and Bioprocess Technology, 2021.
DOI: | https://doi.org/10.1007/s11947-021-02594-2
Idioma: | Inglês
Notas: | Early access.
Conteúdo: | The objective of this work was to microencapsulate sacha inchi oil (SIO) by the complex coacervation technique using ovalbu-min (OVA), tannic acid (TA) and pectin (PEC) as wall materials. The interaction between the biopolymers, the encapsulationefficiency (EE%) and the structural and thermal characteristics of the formed microcapsules were confirmed. In addition, thepresence of phenolic compounds (TA) in the wall material increased the nutritional value of the microcapsules. In the process ofmicrocapsule formation by complex coacervation, a pH value of 3.5 and an OVA:PEC ratio of 4:1 led to a high turbidity and astrong interaction between the biopolymers. The interaction between OVA-TA was confirmed and added value to the OVA andPEC complex. The EE% found was between 70 and 80%, with an ideal proportion and total concentration of biopolymers of 2: 1(OVA-TA: PEC) and 2.0%, respectively. As demonstrated using the complex coacervation technique, the microcapsules showedhigh thermal stability and excellent encapsulating capacity without changing the chemical composition of SIO.
Palavras-Chave: | Bioactive lipids; Biopolímeros; Eficiência de encapsulamento; Encapsulation efficiency; Lipídios bioativos; Ômega-3.
Thesagro: | Ácido Tânico.
Thesaurus Nal: | Biopolymers; Encapsulation; Food technology; Lipids; Omega-3 fatty acids.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15132-1) - UPC - AP - DD -  -  -  - DIS