Development and Validation of Analytical Method for Palm Oil Determination in Microcapsules Produced by Complex Coacervation

Marfil, Paulo Henrique Mariano; Vasconcelos, Felipe H. T.; Pontieri, Márcia H.; Telis, Vânia Regina Nicoletti

doi:10.5935/0100-4042.20150164

Cited by 4 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The concentration of palm oil present inside and outside of the particles was determined by four successive 30-s extractions with hexane. Quantification was performed by absorbance measurements at 446 nm referring to a previously prepared standard curve (Marfil et al, 2016).…”

Section: Quantification Of Palm Oil Microencapsulatedmentioning

confidence: 99%

“…Microencapsulation of palm oil by complex coacervation may protect these bioactive compounds as well as enabling the use of the microcapsules to nutritional enrichment of dry food formulations, at the same time as functioning as a natural pigment given the intense reddish‐orange color of the oil. In addition, microcapsules produced by complex coacervation present an excellent release control of active compounds (Dong et al, ), and may slow down palm oil release in the gastrointestinal tract, since the coacervates are insoluble in acid pH of stomach (Marfil, Vasconcelos, Pontieri, & Telis, ), allowing this nutrient to achieve the ileum before being digested. The stimulus of ileum by partly undigested lipids releases intestinal hormones, whose actions influence positively in the obesity control and metabolic disturbs related mainly to peripheral insulin resistance (Ohlsson, Rosenquist, Rehfeld, & Härröd, ; Strader, ).…”

Section: Introductionmentioning

confidence: 99%

“…Flowchart of the production of palm oil microcapsules by complex coacervation(Marfil et al, 2016) MARFIL ET AL. | 3 of 11 non-significant factors, the significance of regression and lack of fit…”

mentioning

confidence: 99%

See 2 more Smart Citations

Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic

Marfil

Paulo

Alvim

et al. 2018

J Food Process Engineering

View full text Add to dashboard Cite

Palm oil is a carotenoid‐rich natural compound, whose microencapsulation by complex coacervation may protect it against adverse conditions, allowing applications in food formulations for nutritional enrichment and natural pigmentation. Besides, since the coacervates are insoluble in acid pH of stomach, this undigested lipid is delivered slowly in the intestinal tract, which can help treatment of metabolic disturbs. Accordingly, this study intended to optimize palm oil microencapsulation by complex coacervation using gelatin and gum Arabic as wall materials. For this purpose, the effects of wall material concentration (WM) (2.5, 5.0, and 7.5% w/v), gelatin:gum Arabic ratio (G:GA) (1:2; 1:1; 2:1), and core:wall material ratio (C:WM) (75, 100, and 125%) on the encapsulation efficiency, particle morphology, and size distribution of microcapsules were investigated. Microencapsulation assays followed a factorial central design and, after coacervation, the microcapsules were freeze‐dried. The highest values of encapsulation efficiency were obtained using G:GA = 1:1 or 2:1 with C:WM = 100%, whereas the WM concentration could vary from 2.5 to 7.5%. High concentrations of WM (7.5%) and G:GA = 2:1 hampered the formation of spherical or oval microcapsules. Microcapsules showed average diameter (D[4.3]) between 97 and 690 µm, with increasing concentration of WM and higher C:WM ratio contributing to formation of larger microcapsules. The G:GA ratio showed the highest influence on the particle size, with the 1:2 ratio resulting in smaller microcapsules. Practical applications Palm oil is a significant source of antioxidants and other phytonutrients, and its microencapsulation may protect these bioactive compounds, enabling its use to nutritional enrichment of dry food formulations, at the same time as functioning as a natural pigment given the intense reddish‐orange color of the oil. In addition, the microcapsules may slow down palm oil release in the gastrointestinal tract, since the coacervates are insoluble in acid pH of stomach, allowing this nutrient to achieve the ileum before being digested and help treatment of metabolic disturbs. Accordingly, microencapsulation of palm oil can be of great interest for food and pharmaceutical industries to develop controlled‐delivery systems to encapsulate and slow down digestion of lipids, inducing modulation of satiety response.

show abstract

Section: Quantification Of Palm Oil Microencapsulatedmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic

Marfil

Paulo

Alvim

et al. 2018

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…To the best of our knowledge, up to today, lemon and orange oil [138]; fish oil [147][148][149]; peppermint oil [150,151]; thyme oil [152]; sunflower oil [153]; cinnamon oil [154]; coriander oil [155]; lavender oil [156]; coffee oil [157]; flaxseed oil [158], olive oil [159]; palm oil [160]; citronella oil [139] and kiwi fruit seed oil [161] were successfully microencapsulated by coacervation technique. However, it should be noted that the composition of every oil substantially varies and this difference majorly affects the efficiency of coacervation method [162,163].…”

Section: Coacervationmentioning

confidence: 99%

A Review on Encapsulation of Oils

Özbek¹,

Ergönül²

2017

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

View full text Add to dashboard Cite

Heat, oxygen, moisture and light are the main causes of oxidation reactions in lipid containing foods. In particular, lipid oxidation is a major problem for unsaturated lipids. Until recent years, natural or synthetic antioxidants have been widely used in oils to retard oxidative deteriorations. Nowadays, encapsulation of oils like other sensitive materials such as vitamins, colorants, phenolic compounds or probiotic bacteria by various techniques have become increasingly popular as a promising preservation method. On the other hand, encapsulation improves handling properties of oils as well as protecting oils against oxidation. Spray drying is the most preferred encapsulation technique due to its lower operating costs and simplicity. Freeze-drying, coacervation and emulsification are the other well-known encapsulation methods. However, process parameters of these methods have extremely important effect on storage stability of encapsulated oils. As for encapsulated oils by drying, also the characteristics of powder products are greatly influenced by process variables. Many studies have been carried out to optimize process factors for encapsulation of oils with a maximum efficiency. In this review, common practices used for oil encapsulation and the oxidative stability of encapsulated oils are discussed in detail. Furthermore, effects of environmental conditions on storage stability of encapsulated oils during storage are also reviewed.

show abstract

Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials

Soares

Carvalho

Garcia‐Rojas

2021

Food Bioprocess Technol

View full text Add to dashboard Cite

Development and Validation of Analytical Method for Palm Oil Determination in Microcapsules Produced by Complex Coacervation

Cited by 4 publications

References 0 publications

Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic

Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic

A Review on Encapsulation of Oils

Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials

Contact Info

Product

Resources

About