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  2. CAMPUS SEROPÉDICA
  3. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
  4. Mestrado em Ciência e Tecnologia de Alimentos
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dc.creatorGuena, Aline Cortines de Almeida-
dc.creator.Latteshttp://lattes.cnpq.br/2080689598726617por
dc.contributor.advisor1Garcia Rojas, Edwin Elard-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/1205756654416987por
dc.contributor.referee1Garcia Rojas, Edwin Elard-
dc.contributor.referee1Latteshttp://lattes.cnpq.br/1205756654416987por
dc.contributor.referee2Machado, Mariana Teixeira da Costa-
dc.contributor.referee2Latteshttp://lattes.cnpq.br/0032469366203941por
dc.contributor.referee3Gulão, Eliana da Silva-
dc.contributor.referee3Latteshttp://lattes.cnpq.br/5986638108643018por
dc.date.accessioned2021-11-23T12:50:41Z-
dc.date.issued2019-08-08-
dc.identifier.citationGUENA, Aline Cortines de Almeida. Encapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de parede. 2019.83 f.. Dissertação( Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2019.por
dc.identifier.urihttps://tede.ufrrj.br/jspui/handle/jspui/5254-
dc.description.resumoA microencapsulação é utilizada no setor alimentício para a proteção de compostos bioativos suscetíveis à degradação durante o processamento, como o ácido ascórbico, que é uma vitamina com propriedades antioxidantes, mas altamente instável. Biopolímeros vem sendo empregados como materiais de revestimento devido a sua influência na formação e estabilização de microcápsulas através da técnica de coacervação complexa. A microencapsulação do ácido ascórbico o protege, possibilitando a sua aplicação em novos alimentos e prevenindo alterações sensoriais indesejáveis no produto aplicado. O objetivo deste trabalho foi a produção de microcápsulas de ácido ascórbico formadas por emulsificação dupla seguida de coacervação complexa da goma xantana com duas proteínas diferentes: lactoferrina ou gelatina tipo A. Os complexos coacervados tiveram sua formação avaliada em relação ao pH e à razão dos biopolímeros por potencial zeta e turbidimetria. Os coacervados formados entre a proteína e o polissacarídeo na proporção de 6 : 1 em pH 5,0 para o sistema contendo lactoferrina e na proporção de 2 : 1 em pH 4,0 para o sistema com gelatina, foram os que apresentaram os melhores rendimentos, assim, foram aplicados para a microencapsulação usando diferentes proporções de núcleo e material de parede. Foi feita a caracterização morfológica, de estabilidade e térmica, por TGA e DSC, das microcápsulas contendo 75% de núcleo em relação à concentração de biopolímeros no material de parede formado pelo complexo coacervado entre a goma xantana e proteínas, as quais apresentaram as melhores eficiências de encapsulação neste estudo, de 83,19 ± 0,37 % para a lactoferrina e 73,60 ± 0,71%, para a gelatina. Embora uma maior eficiência de encapsulação tenha sido obtida pelo sistema contendo a lactoferrina, o melhor desempenho geral do estudo foi alcançado pelas microcápsulas contendo gelatina, que apresentaram melhor estabilidade e propriedades térmicas, proporcionando uma melhor proteção do ácido ascórbico durante pelo menos 30 dias, mantidas em temperatura ambiente. Em ambos os sistemas de microcápsulas avaliados, houve aumento da estabilidade térmica, em comparação ao ácido ascórbico não encapsulado, através da coacervação complexa entre os biopolímeros, o que possibilitaria sua aplicação em produtos alimentícios submetidos ao aquecimento, como pães, biscoitos ou hamburguerspor
dc.description.abstractMicroencapsulation is used in the food technology to protect bioactive compounds susceptible to degradation during processing, such as ascorbic acid, which is a vitamin with antioxidant properties but highly unstable. Biopolymers have been used as wall materials because of their influence on the formation and stabilization of microcapsules through the complex coacervation technique. The microencapsulation of ascorbic acid protects it, enables its application in new foods and prevents undesirable sensorial changes. The aim of this work was the production of ascorbic acid microcapsules formed by double emulsification followed by complex coacervation of xanthan gum with two different proteins: lactoferrin or type A gelatine. The coacervate complexes had their formation evaluated in relation to the pH and the ratio of the biopolymers by zeta potential and turbidimetry. The coacervates formed between protein and xanthan at a ratio of 6 : 1 at pH 5.0 for the lactoferrin-containing system and at a ratio of 2 : 1 at pH 4.0 for the gelatin system were the ones with the best performance. Thus, they were applied for microencapsulation using different proportions of core and wall material. The morphological, stability and thermal characterization by TGA and DSC were assessed for the microcapsules with 75% core in relation to the total concentration of the wall material, which showed the best encapsulation efficiencies in this study, 83.19 ± 0.37% for lactoferrin and 73.60 ± 0.71% for gelatin. Although higher encapsulation efficiency was obtained by the lactoferrin-containing system, the best overall performance of the study was achieved by microcapsules containing gelatin, which showed better stability and thermal properties, providing better protection of ascorbic acid for at least 30 days at room temperature. In both microcapsule systems studied, there was an increase in thermal stability, compared to free ascorbic acid, provided by the complex coacervation between biopolymers, which would allow the application of these capsules in food products, such as breads, cookies or hamburgerseng
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dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
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dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.countryBrasilpor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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dc.rightsAcesso Abertopor
dc.subjectÁcido ascórbicopor
dc.subjectPolissacarídeo aniônicopor
dc.subjectLactoferrinapor
dc.subjectGelatina de porcopor
dc.subjectComplexos coacervadospor
dc.subjectAscorbic acideng
dc.subjectAnionic polysaccharideeng
dc.subjectLactoferrineng
dc.subjectPig gelatineng
dc.subjectComplex coacervateseng
dc.subject.cnpqCiência e Tecnologia de Alimentospor
dc.titleEncapsulação da vitamina C por coacervação complexa empregando goma xantana e proteína como material de paredepor
dc.title.alternativeEncapsulation of vitamin C by complex coacervation using xanthan gum and protein as wall materialpor
dc.typeDissertaçãopor
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