Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil

Abstract

Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant flavors and aromas. Complex coacervation is a technique based on the electrostatic interaction between two oppositely charged biopolymers which form a matrix complexed around an agent of interest. However, cross-linking the particles is often necessary in order to make them more rigid. The objective of this research was to produce and characterize pequi oil microparticles in a cashew gum (CG) and gelatin (GE) matrix cross-linked with tannic acid. Cross-linked pequi oil microparticles were produced by varying the concentrations of biopolymers (0.5% to 1.5%) and tannic acid (0.3% to 8.1%) using a rotational central compound design. Ratio of cashew gum, gelatin and oil was 2:1:1 (m/m/m);respectively, at pH 4.5. The cross-linking process was performed with tannic acid for 30 minutes at 40 °C. The optimized formulation by means of the rotational central compound design for microparticle formation was 0.65% biopolymers (CG and GE) and 6.9% tannic acid. Increasing the tannic acid percentage in the cross-linking of the pequi oil particles had a higher yield and encapsulation efficiency. Cross-linking provided an increase in the degradation temperature of material; and consequently, improved the thermal stability of the particles. The cross-linking process was advantageous in producing the microparticles.

Antimicrobial Activity of Cashew Gum–Gelatin Coacervates as a Food Ingredient

“…40 Ideally, at the IEP, electrostatic interactions are reduced, but it has been reported that interactions with incorrect side types could form complexes. 41 Nascimento et al 39 evaluated a range of pH values, including the IEP of GEB for complexation with CG. The authors observed complex formation at pH 4.5 and 5.0.…”

“…For polyelectrolyte complex formation, pH plays a key role in the extent of protein–polysaccharide interactions because it influences the degree of ionization of the functional groups present on the biopolymers . Ideally, at the IEP, electrostatic interactions are reduced, but it has been reported that interactions with incorrect side types could form complexes . Nascimento et al evaluated a range of pH values, including the IEP of GEB for complexation with CG.…”

Tecnologia de encapsulamento na área de alimentos: Uma revisão

“…Em trabalhos como o de Nascimento et al (2020) onde encapsularam o óleo de pequi em matriz de goma de cajueiro e gelatina, e de Alexandre et al (2019) utilizando as mesmas condições de formação da partícula, porém usaram o ácido tânico para a reticulação das partículas e o fortalecimento da matriz encapsulante a danos térmicos e mecânicos, foi obtido eficiência de encapsulamento (71%) não muito distante do obtido no trabalho de Nascimento (70%), tornando uma operação promissora em processos que buscam o enrijecimento da matriz encapsulante da partícula.…”

Encapsulation of beetroot extract (Beta vulgaris L.) obtained by internal and external ionic gelation: a comparative study

“…In addition, beetroot betalains are marred by an earthy taste (Luiza Koop et al, 2022). Encapsulation technology is a well-known method to protect bioactive compounds from adverse conditions and mask unpleasant flavors/odors by forming a protective barrier with the encapsulated compound, thereby extending the shelflife of the substances and providing controlled release under specific conditions (Alexandre et al, 2019;Barroso et al, 2021).…”