| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil
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| Autores: |
Alexandre,Joana de Barros
Barroso,Tiago Linhares Cruz Tabosa
Oliveira,Marília de Albuquerque
Mendes,Francisco Rogênio da Silva
Costa,José Maria Correia da
Moreira,Renato de Azevedo
Furtado,Roselayne Ferro
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| Data: |
2019-01-01
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| Ano: |
2019
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| Palavras-chave: |
Microencapsulation
Complex coacervation
Cross-linking
Tannic acid
Encapsulation efficiency
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| Resumo: |
ABSTRACT: Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant flavors and aromas. Complex coacervation is a technique based on the electrostatic interaction between two oppositely charged biopolymers which form a matrix complexed around an agent of interest. However, cross-linking the particles is often necessary in order to make them more rigid. The objective of this research was to produce and characterize pequi oil microparticles in a cashew gum (CG) and gelatin (GE) matrix cross-linked with tannic acid. Cross-linked pequi oil microparticles were produced by varying the concentrations of biopolymers (0.5% to 1.5%) and tannic acid (0.3% to 8.1%) using a rotational central compound design. Ratio of cashew gum, gelatin and oil was 2:1:1 (m/m/m);respectively, at pH 4.5. The cross-linking process was performed with tannic acid for 30 minutes at 40 °C. The optimized formulation by means of the rotational central compound design for microparticle formation was 0.65% biopolymers (CG and GE) and 6.9% tannic acid. Increasing the tannic acid percentage in the cross-linking of the pequi oil particles had a higher yield and encapsulation efficiency. Cross-linking provided an increase in the degradation temperature of material; and consequently, improved the thermal stability of the particles. The cross-linking process was advantageous in producing the microparticles.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001200753
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20190079
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.49 n.12 2019
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| Direitos: |
info:eu-repo/semantics/openAccess
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