Preparação e caracterização de micropartículas encapsuladas com óleo de semente de maracujá da Caatinga obtidas por secagem por atomização
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Data
2019
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Edições Universitárias Lusófonas
Resumo
O objetivo deste trabalho foi a preparação e caracterização de micropartículas de óleo de semente do maracujá da
Caatinga (Passiflora cincinnata). A microencapsulação é uma boa estratégia para a preservação de óleos, uma vez
que protege os bioativos de fatores que levam à sua detioração e limita a perda de substâncias voláteis. O método
de secagem utilizado foi a secagem por atomização, utilizando amido modificado, goma arábica e maltodextrina
como material de encapsulação. As micropartículas foram caracterizadas quanto ao teor de humidade, atividade
de água (Aw), propriedades físico-químicas e morfologia. As amostras apresentaram uma Aw de cerca de 0,10 e
mistura de 1,03 %, que são valores relativamente comuns em pós produzidos por secagem por atomização. As
micropartículas apresentaram um formato esférico com diâmetro de cerca de 23,1± 0,05 μm, que foi influenciado
pelos parâmetros da técnica. As micropartículas mostraram uma dispersão de partículas, calculada usando o span
de 1,56 ± 0,03, que é típico do tipo de atomizador usado (duplo fluido). As partículas carregadas com o óleo de
semente do maracujá da Caatinga por secagem de atomização foram produzidas com sucesso e a sua caracterização
apresentou baixos valores de Aw, humidade, diâmetro, forma esférica e o valor de span apresentou distribuição
homogénea quanto ao tamanho de partícula. Os resultados obtidos são promissores e adequados para aplicações
futuras que contribuam para o desenvolvimento de novos produtos alimentares e cosméticos.
The aim of this work was the development and characterization of microparticles of seed oil from the passion fruit of the Caatinga (Passiflora cincinnata). Microencapsulation is a good strategy for preservation of oils as it protects bioactive components from deteriorating factors and limits the loss of volatile substances. The drying method used was a spray dryer, using modified starch, arabic gum, and maltodextrin as the encapsulating materials. The microparticles were characterized with respect to the moisture content, water activity (Aw), physicochemical properties, and morphology. The samples showed an Aw of approximately 0.10 and moisture of 1.03 %, which are relatively common in powders produced by spray drying. The microparticles had spherical shape with diameter of approximately 23.1 ± 0.05 μm, both of which were influenced by the process parameters. The microparticles showed the particle spread, calculated as span, was 1.56 ± 0.03, which is typical of the type of atomizer used (double-fluid). The particles loaded with seed oil from the passion fruit of the Caatinga were successfully produced by spray drying and the characterization showed low values of Aw, moisture content, diameter, spherical shape, and the value of span showed a homogeneous particle size distribution. The results are promising and suitable for future applications that contribute to development of food and cosmetics products.
The aim of this work was the development and characterization of microparticles of seed oil from the passion fruit of the Caatinga (Passiflora cincinnata). Microencapsulation is a good strategy for preservation of oils as it protects bioactive components from deteriorating factors and limits the loss of volatile substances. The drying method used was a spray dryer, using modified starch, arabic gum, and maltodextrin as the encapsulating materials. The microparticles were characterized with respect to the moisture content, water activity (Aw), physicochemical properties, and morphology. The samples showed an Aw of approximately 0.10 and moisture of 1.03 %, which are relatively common in powders produced by spray drying. The microparticles had spherical shape with diameter of approximately 23.1 ± 0.05 μm, both of which were influenced by the process parameters. The microparticles showed the particle spread, calculated as span, was 1.56 ± 0.03, which is typical of the type of atomizer used (double-fluid). The particles loaded with seed oil from the passion fruit of the Caatinga were successfully produced by spray drying and the characterization showed low values of Aw, moisture content, diameter, spherical shape, and the value of span showed a homogeneous particle size distribution. The results are promising and suitable for future applications that contribute to development of food and cosmetics products.
Descrição
Biomedical and biopharmaceutical research : jornal de investigação biomédica e biofarmacêutica
Palavras-chave
MEDICINA, FRUTOS, ÓLEOS VEGETAIS, FARMACOLOGIA, MEDICINE, FRUITS, VEGETABLE OILS, PHARMACOLOGY, MICROPARTÍCULAS, MICROPARTICLES