Abstract
Abstract Pequi pulp oil, Caryocar brasiliense, is rich in carotenoids, antioxidant compound easily oxidized by the presence of heat, light and oxygen. In order to improve its stability, pequi oil was microencapsulated by complex coacervation using gelatin and Arabic gum as encapsulating agents. Twenty formulations were prepared using a 23 central composite rotational design. The influence of temperature, stirring velocity and core material in the oil coacervation were evaluated, aiming to preserve carotenoids present in the oil. The best yield values and carotenoids content were obtained at the midpoint of the design (7.5g core, 15.000rpm and 50°C). Particles showed asymmetric distribution, with diameter ranging from 15 to 145 µm and the efficiency of the encapsulation process, obtained by the retention of oil in the microcapsule, ranged from 66.58 to 96.50%, thus demonstrating the encapsulation efficiency of this method.
Highlights
The Cerrado Biome corresponds to 24% of the Brazilian territory, concentrating one third of the national biodiversity and 5% of the world’s flora and fauna
The aim of this work was to evaluate carotenoid retention of microcapsules produced from pequi oil by the complex coacervation technique
The values obtained for the yield of microcapsule formation in treatments varied from 67.07% to 97.07% according to the conditions applied (Table 2). These values were similar to those obtained by Siow et al (2013) in microencapsulation by complex coacervation of garlic oil using gelatin and Arabic gum as encapsulating agents
Summary
The Cerrado Biome corresponds to 24% of the Brazilian territory, concentrating one third of the national biodiversity and 5% of the world’s flora and fauna. Pequi (Caryocar brasiliense) stands out among the native fruits of the Cerrado due to its great economic value and important nutritional source, being widely used in the cuisine of the Midwestern region, especially in the state of Goiás. Pequi pulp is rich in carotenoids, phenolic compounds and unsaturated fatty acids, with predominance of oleic and palmitic acids (LIMA et al, 2007; BARRA et al, 2013). Carotenoids are natural antioxidants that can prevent or reduce oxidative damage, since they have the capacity to react with free radicals, presenting beneficial properties to health, acting mainly in the prevention of carcinomas, cardiovascular, ophthalmological, pulmonary diseases and neurodegenerative disorders (RAO et al, 2007; LIMA et al, 2012; ALÓS et al, 2016). The effects of the deterioration of these compounds can be minimized by the microencapsulation process
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