Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum
New functional foods and beverages can be developed using bioactive compounds present in pequi oil. Complex coacervation is an encapsulation method used for preserving bioactive molecules, especially those that are hydrophobic or sensitive to high temperatures. The objective of this work was to prod...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2020-01-01
|
| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/124 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850107995040514048 |
|---|---|
| author | Marília Alves do Nascimento Luana Carvalho da Silva Luana Guabiraba Mendes Roselayne Ferro Furtado José Maria Correia da Costa Atanu Biswas Huai N. Cheng Carlucio Roberto Alves |
| author_facet | Marília Alves do Nascimento Luana Carvalho da Silva Luana Guabiraba Mendes Roselayne Ferro Furtado José Maria Correia da Costa Atanu Biswas Huai N. Cheng Carlucio Roberto Alves |
| author_sort | Marília Alves do Nascimento |
| collection | DOAJ |
| description | New functional foods and beverages can be developed using bioactive compounds present in pequi oil. Complex coacervation is an encapsulation method used for preserving bioactive molecules, especially those that are hydrophobic or sensitive to high temperatures. The objective of this work was to produce and characterize pequi oil microparticles using cashew gum/gelatin matrix (CG/GE) through complex coacervation. Gum Arabic (GA) was also studied in comparison with CG. The coacervation process was performed withoutpequi oil to determine the ideal proportions of the matrix components, followed by the embedding of the oil inthe microparticles for evaluation. Satisfactory microparticles were produced at pH 4.5 in the weight ratios of CG/GE = 2:1 and GA/GE = 1:3. Pequi oil release was greater in acidic pH, especially at pH 2 for the CG/GE matrix. The encapsulation efficiency for CG/GE and GA/GE was 72.53% (±4.80) and 82.77% (±6.09), respectively. The results showed that the CG/GE combination seemed very promising as anencapsulation matrix, especially for food applications involving pH values higher than 3. |
| format | Article |
| id | doaj-art-2e9d7defd5a04c938ed805d541b78bea |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-2e9d7defd5a04c938ed805d541b78bea2025-08-20T02:38:28ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542020-01-019310.7455/ijfs/9.si.2020.a8Pequi oil microencapsulation by complex coacervation using gelatin-cashew gumMarília Alves do Nascimento0Luana Carvalho da SilvaLuana Guabiraba MendesRoselayne Ferro Furtado1José Maria Correia da CostaAtanu BiswasHuai N. ChengCarlucio Roberto AlvesState University of Ceará, Fortaleza, BrazilEmbrapa Agroind´ustria Tropical – Food Packaging Laboratory, Fortaleza, BrazilNew functional foods and beverages can be developed using bioactive compounds present in pequi oil. Complex coacervation is an encapsulation method used for preserving bioactive molecules, especially those that are hydrophobic or sensitive to high temperatures. The objective of this work was to produce and characterize pequi oil microparticles using cashew gum/gelatin matrix (CG/GE) through complex coacervation. Gum Arabic (GA) was also studied in comparison with CG. The coacervation process was performed withoutpequi oil to determine the ideal proportions of the matrix components, followed by the embedding of the oil inthe microparticles for evaluation. Satisfactory microparticles were produced at pH 4.5 in the weight ratios of CG/GE = 2:1 and GA/GE = 1:3. Pequi oil release was greater in acidic pH, especially at pH 2 for the CG/GE matrix. The encapsulation efficiency for CG/GE and GA/GE was 72.53% (±4.80) and 82.77% (±6.09), respectively. The results showed that the CG/GE combination seemed very promising as anencapsulation matrix, especially for food applications involving pH values higher than 3.https://www.iseki-food-ejournal.com/article/124Anacardium occidentaleCoacervateEncapsulationGelatinCaryocar coriaceumPolysaccharides |
| spellingShingle | Marília Alves do Nascimento Luana Carvalho da Silva Luana Guabiraba Mendes Roselayne Ferro Furtado José Maria Correia da Costa Atanu Biswas Huai N. Cheng Carlucio Roberto Alves Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum International Journal of Food Studies Anacardium occidentale Coacervate Encapsulation Gelatin Caryocar coriaceum Polysaccharides |
| title | Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum |
| title_full | Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum |
| title_fullStr | Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum |
| title_full_unstemmed | Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum |
| title_short | Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum |
| title_sort | pequi oil microencapsulation by complex coacervation using gelatin cashew gum |
| topic | Anacardium occidentale Coacervate Encapsulation Gelatin Caryocar coriaceum Polysaccharides |
| url | https://www.iseki-food-ejournal.com/article/124 |
| work_keys_str_mv | AT mariliaalvesdonascimento pequioilmicroencapsulationbycomplexcoacervationusinggelatincashewgum AT luanacarvalhodasilva pequioilmicroencapsulationbycomplexcoacervationusinggelatincashewgum AT luanaguabirabamendes pequioilmicroencapsulationbycomplexcoacervationusinggelatincashewgum AT roselayneferrofurtado pequioilmicroencapsulationbycomplexcoacervationusinggelatincashewgum AT josemariacorreiadacosta pequioilmicroencapsulationbycomplexcoacervationusinggelatincashewgum AT atanubiswas pequioilmicroencapsulationbycomplexcoacervationusinggelatincashewgum AT huaincheng pequioilmicroencapsulationbycomplexcoacervationusinggelatincashewgum AT carluciorobertoalves pequioilmicroencapsulationbycomplexcoacervationusinggelatincashewgum |