Abstract
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.
Highlights
Microencapsulation is often used in powder technology to describe the process of forming an amorphous polymeric coating around a core to control mass transfer and provide protection in the dry state from interactions with its envir-onment, thereby minimizing changes in colour, aroma and flavour and enabling controlled release (Gouin, 2004)
The results showed that the cashew gum/gelatin matrix (CG/GE) combination seemed very promising as an encapsulation matrix, especially for food applications involving pH values higher than 3
Microencapsulation was achieved through the complex coacervation method, which entails the preparation of a mixture of polyelectrolytes of opposite charges in an aqueous solution, resulting in separate layers; the dense layer is rich in polymers and the dilute phase is depleted in polymers (Black et al, 2014)
Summary
Microencapsulation is often used in powder technology to describe the process of forming an amorphous polymeric coating around a core to control mass transfer and provide protection in the dry state from interactions with its envir-onment, thereby minimizing changes in colour, aroma and flavour and enabling controlled release (Gouin, 2004). Microencapsulation was achieved through the complex coacervation method, which entails the preparation of a mixture of polyelectrolytes of opposite charges in an aqueous solution, resulting in separate layers; the dense layer is rich in polymers (coacervate) and the dilute phase is depleted in polymers (Black et al, 2014). The negative charge on cashew gum in aqueous solution makes it possible to interact with positively charged polymers Earlier studies in this laboratory have demonstrated cashew gum as an efficient encapsulating matrix (da Silva et al, 2018; de Oliveira, Paula & de Paula, 2014; Gomez-Estaca et al, 2016; Rodrigues & Grosso, 2008). The particles were characterized by microscopy, encapsulation efficiency (superficial and total oil), yield and oil release, and particle size
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