Microencapsulation of pequi pulp oil by complex coacervation

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.

Use of Ora-pro-nóbis (Pereskia aculeata Miller) mucilage as a wall material in microencapsulation by complex coacervation

“…Values higher than those found in the present study, these differences can be attributed to the molecular interaction of AG with MOPN during the emulsion, making it necessary to study improvements in the process conditions to increase the efficiency of the interaction between the polysaccharides, such as a longer time of emulsion, which may favor an increase in encapsulation yield and efficiency. ther studies with Brazilian cerrado fruit oils using AG associated with gelatin as a wall material obtained a yield of 96.45% and an efficiency of 96.68% in the complex coacervation of pequi oil (Justi, Sanjinez-Argandoña, & Macedo, 2018); and 82.55 and 70.72% of yield and efficiency, respectively, for bacuri oil (Lima et al, 2019). These studies suggest that the results obtained in the present work are considered effective, since the efficiency is within the values obtained by these authors.…”

“…The conservation of carotenoids presents in oils extracted from brazilian cerrado fruits and microencapsulated by complex coacervation was also verified by other authors. Justi et al (2018), in pequi oil microcapsules, obtained total carotenoid ranging from 60.30 to 192.04 μg g -1 . France et al (2019), in the analysis of macauba oil, obtained 267.37 ± 3.09 mg of β-carotene 100 g -1 of oil.…”

Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview

“…Lemos et al ( 56 ) investigated the influence of hydrodynamic conditions in the buriti oil coacervation, rich in carotenoids, using gelatin/alginate as matrix and identified the agitation speed as having a strong influence on the microcapsule size. Justi et al ( 61 ) studied the pequi oil microencapsulation using gelatin and gum arabic as encapsulating matrices in order to improve the oil stability. In that study, the influence of temperature, agitation speed and core material on oil coacervation was evaluated in the preservation of carotenoids present in the oil.…”

Polymeric microencapsulation of pequi oil: preparation and characterization

“…One way to protect the functional and nutraceutical properties of an unstable substance is to use microencapsulation with biobased polymers. Indeed, some studies have been reported on encapsulation of pequi oil (Alexandre et al, 2019;Comunian et al, 2020;Justi et al, 2018;Oliveira et al, 2018) using polymeric encapsulants such as gelatin and gum Arabic (Justi et al, 2018), cashew gum and gelatin (Alexandre et al, 2019), whey protein isolate (Comunian et al, 2020), and whey protein isolate, maltodextrin, and inulin (Oliveira et al, 2018). Ionic gelation is an efficient and known encapsulation technique performed under room temperature and pressure (Menin et al, 2018).…”