A tecnologia de encapsulamento vem avançando nos últimos anos e adentrando nos diversos segmentos industriais ao proteger substâncias (agentes ativos) de efeitos deletérios que ocasionam a perda de sua função. Baseia-se na proteção de um agente ativo através do condicionamento deste em um invólucro produzido por polímeros. No setor de alimentos podem ser encontradas substâncias encapsuladas incorporadas à matriz alimentícia ou como parte da dinâmica dos processos industriais. O objetivo deste trabalho consistiu em um levantamento bibliográfico, abordando os aspectos de formação, caracterização e aplicação de materiais encapsulados na área de alimentos. Foram elucidados a conceituação do surgimento tecnológico do encapsulamento, os principais métodos para a formação dos particulados: físicos, químicos, físico-químicos e aqueles emergentes na área de estudo. Os agentes ativos mais explorados no setor alimentício também foram apresentados, abordando suas aplicações e propostas inovadoras, levando em consideração o que isso gera de perspectivas futuras para a técnica de encapsulamento, que entre outras finalidades, proporciona melhor aplicação às substâncias que apresentam dificuldades na comercialização em virtude da alta suscetibilidade à fatores extrínsecos que ocasionam a sua deterioração. Dessa forma, se faz necessário incentivar que os estudos de aplicação sejam mais explorados e que isto reflita em soluções que permitam o escalonamento a nível industrial.
Optimized conditions of cashew gum (CG)/and chitosan (CT) were evaluated for the encapsulation of pequi oil by complex coacervation. A comparison was established with gum Arabic (GA)/CT. At first, the coacervation process without pequi oil was performed for determining the most appropriate proportion and pH for microparticle formation. The best conditions were of 22:1 at pH 4.5 for the CG/CT, and 6:1 at pH 3.5 for the GA/CT. Pequi oil release in a pH range was higher in pH 4.5 and 5 for GA/CT and CG/CT, respectively. Microparticle yield was about 60% for both complexes. The microparticle size was 4.8 and 2.7 mm for CG/CT and GA/CT, respectively. The encapsulation efficiency was 86 and 89% for CG/CT and GA/CT, respectively. CG forms an interesting complex with CT, 22:1 ratio at pH 4.5, for a suitable encapsulation of pequi oil. Practical applicationsPequi oil has attractive anti-inflammatory and antioxidant properties that could be used in the formulation of new cosmetics and nutraceuticals. The microencapsulation of pequi oil assists in the conservation of these properties because it avoids the direct exposure of the actives molecules to environmental factors and to the reagents and procedures involved in the preparation of a product.Complex coacervation method is recommended for the encapsulation of lipophilic substances and has the great advantage of not using high temperatures and being carried out in aqueous medium.
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.
In addition to being used in food, fuel, and lubricants, vegetable oils are promising in many other applications such as food additives, nutritional supplements, cosmetics, and biomedicine; however, their low oxidative stability can limit their use. Microencapsulation is a well-established methodology for the preservation of oils against degradation, controlled release of active ingredients, protection against external factors during storage, and enhanced durability. In this article, microencapsulation methods for vegetable oils are reviewed, including physical methods (spray drying and freeze-drying), physical-chemical methods (complex coacervation, ionic gelation and electrostatic layer-by-layer deposition), and chemical methods (interfacial/in situ polymerization). This article also provides information on the principles, parameters, advantages, disadvantages, and applications of these methods.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.