Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum

Abstract

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.

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

“…The CG adopted in the studies mentioned above comes from the same producer in Brazil (Embrapa, CE). Despite different seasons and purification processes, similar complexation conditions were found by these authors , and in our study. These findings open a very good opportunity to produce cashew gum on a commercial scale and use it as a biopolymer source.…”

“…However, the ζ potential of gum arabic from a certain pH was found to be approximately −20 mV, much higher than that observed for CG in this study. The charge density found in the literature for cashew gum varies from −2 mV to −15 mV, closer to the value found for gum arabic. This variation would certainly change the complexation ratio with other polymers.…”

“…Souza et al adopted GEA for interaction with CG at pH 4.0 and found a similar ratio. Nascimento et al, who used GEB, found a ratio of electroneutrality of 2 CG for 1 GEB at pH 4.5.…”

“…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. The authors observed complex formation at pH 4.5 and 5.0.…”

Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.)

“…Among the constituents of the proximate composition of the pequi, the lipid content stands out; it accounts for most of the high energy value present in this fruit. The fatty acid profile of the pequi oil shows a predominance of unsaturated fatty acids, with emphasis on oleic and palmitic acid (Bertolino et al, 2019;Colombo et al, 2015;Landen et al, 2016;Lorenzo, et al, 2018;Nascimento et al, 2020).…”