Abstract
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.
Highlights
Pequi is found in Northeast Brazil (Caryocar coriaceum Wittm.) and predominantly in the Midwest region of Brazil (Caryocar brasiliensisCamb.), and it has significant importance in traditional local cuisine
Cashew gum was collected from cashew plants in the Pacajus Experimental Field, belonging to Embrapa Tropical Agroindustry (Fortaleza, Brazil). 225H type B gelatin was purchased from Rousselout®
Encapsulation efficiency (EE) and loading capacity (LC) EE and Loading Capacity (LC) are two important factors to evaluate the efficiency of the encapsulation process
Summary
Pequi is found in Northeast Brazil (Caryocar coriaceum Wittm.) and predominantly in the Midwest region of Brazil (Caryocar brasiliensisCamb.), and it has significant importance in traditional local cuisine. A way to protect pequi oil bioactive compounds to increase kinetic stability and functional activity would be to apply the microencapsulation method. This method has the objective to protect the oil from extrinsic factors and undesirable chemical reactions, as well as to mask its strong aroma and taste that may not be desirable in some products. Microparticle formation can be accomplished by various processes, including coacervation This process is highlighted in encapsulating hydrophobic compounds because in addition to being one of the simplest techniques, it is based on the phase separation of an oil-inwater emulsion without the use of organic solvents (ROY et al, 2018). Interaction occurs under specific conditions of pH, temperature and ionic strength (COMUNIAN et al, 2016; GOMEZ-ESTACA et al, 2016; TIMILSENA et al, 2016; ROY et al, 2018)
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