Nanoencapsulação em gelatina suína e proteína do soro do leite isolada aumenta a solubilidade de óleo de quinoa (Chenopodium quinoa) obtido por via biotecnológica
Quinoa oil (Chenopodium quinoa Willd.) is highly nutritious, but the liposolubility brings numerous technological challenges to the application in the food industry, as well as the extraction using organic solvents, is economically unfeasible due to the low yield. Thus, the present study aimed to...
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| Formato: | Dissertação |
| Idioma: | pt_BR |
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| Endereço do item: | https://repositorio.ufrn.br/jspui/handle/123456789/28176 |
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| Resumo: | Quinoa oil (Chenopodium quinoa Willd.) is highly nutritious, but the
liposolubility brings numerous technological challenges to the application in the food
industry, as well as the extraction using organic solvents, is economically unfeasible
due to the low yield. Thus, the present study aimed to perform the physicochemical
characterization and chemical (fatty acid profile, alpha, and gamma-tocopherol
concentration and mineral determination) of quinoa oil obtained by the
biotechnological process, as well as producing, characterizing and evaluating the
solubility of quinoa oil encapsulated in porcine gelatin (G) and combination whey
protein isolate (W) and gelatin (WG). The encapsulation was performed by the
oil/water emulsification techniques for the formulations OG4, OG8, OPG1.4 and
OPG1.8, and multilayer for OPG2.4 and OPG2.8, varying the amount of quinoa oil (4
and 8 g). The obtained encapsulations were characterized by Scanning Electron
Microscopy (SEM), X-ray Diffraction, Fourier Transform Infrared Spectroscopy
(FTIR), Laser Diffraction, Zeta Potential and evaluated for incorporation efficiency (%)
and solubility in Water (%). The fatty acid profile of the oil showed the predominance
of linoleic acid (55.39%), and the physicochemical characteristics evaluated were in
compliance with the current legislation. The mineral present in the highest
concentration was phosphorus (2.04 mg.g-1
), and the concentration of alpha and
gamma-tocopherol found was, respectively, 8.56 and 6.28 mg.100g-1
of oil.
Concerning the characterization of the obtained formulations, the presence of
particles with a smooth surface was observed, without depressions or cracks; with
mean diameter and polydispersity index in the range of 165.77 to 529.70 nm and
0.379 to 0.687, respectively; with surface charge varying between +3.76 and +12.06
mV; and semi-crystalline structures. The FTIR indicated that there was attenuation of
the vibrations that characterize the crude oil, being more expressive in the
formulations that contained the combination of encapsulating agents. And also the
formation of new vibrational bands, which indicate chemical interactions between the
encapsulating agents and the oil. The incorporation efficiency and water solubility
ranged from 77 to 91% and 48 to 71%, respectively. Therefore, the results show that
the formulations produced by multilayer emulsification and the combination of
encapsulating agents presented the best characteristics to enable the application in
food. |
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