Micropartículas contendo óleo essencial de tomilho associada à micropartículas contendo PUFAs do óleo de sacha inchi para aplicação em alimentos

Abstract

The world population, in search of minimally processed and healthier foods, is in a trend of food consumption that includes the use of natural additives with different actions such as, for example, antimicrobial and nutritional, as it is desirable to consume foods free of synthetic additives. due to its proven toxicity. In this scenario, the essential oil of thyme, scientific name Thymus vulgaris L. and the fixed oil of Sacha inchi, scientific name Plukenetia volubilis L., stand out for their characteristics, presenting potential use in the food industry to replace synthetic additives. However, the components present in the oils of Sacha inchi and thyme are susceptible to degradation by light, heat and oxygen or by the interaction with the components of processed foods, which may decrease their intended action. As a controlled substance release system, microencapsulation, proposed in this study, will contribute to improving protection against oil oxidation and volatilization, ensuring better efficiency. Thus, the objective of this work was to produce microparticles containing Sacha inchi oil for their nutritional properties, in synergy with microparticles containing thyme essential oil as an antimicrobial. The application was made in cakes, bearing in mind that it is a very consumed product due to its practicality and sensory quality. The technique adopted to obtain these particles was complex coacervation. To assess the acceptance of the additive food, a sensory test was carried out, the samples that were added with micropathicles had a greater intention of purchase after the cake without treatment.