Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros

Detalhes bibliográficos
Ano de defesa: 2016
Autor(a) principal: Vicente, Juarez lattes
Orientador(a): Rojas, Edwin Elard Garcia lattes
Banca de defesa: Calado, Ver?nica Maria Ara?jo, Sabino, S?lvio Jos?, Godoy, Ronoel Luiz de Oliveira, Barbosa, Maria Ivone Martins Jacintho
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
Departamento: Instituto de Tecnologia
País: Brasil
Palavras-chave em Português:
microemuls?o
goma xantana
pectina
?leo de Sacha Inchi
RMN 1H
CG-EM
Palavras-chave em Inglês:
microemulsion
xanthan gum
pectin
Sacha Inchi oil
1H NMR
GC-MS
Área do conhecimento CNPq:
Engenharias
Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/1791
Resumo: The omega-3 (?-3) is a class of essential fatty acids, of major importance for the metabolism of various functions of the body, highlight for the prevention of cardiovascular diseases, immunological and anti - inflammatory, colon cancer, promotes developing brain and retina. The fatty acids of the series ?-3 and ?-6 are precursors of polyunsaturated long chain fatty acids as arachidonic (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the latter considered the most important for developing neonatal and together with the AA are the main components of brain fatty acids (Silva et al., 2007). Microencapsulation employing the formation of simple emulsions is a strategy that aims to maintain the stability of omega-3 and permanence of their functional activities upon exposure to the same harsh conditions as oxidative processes. Biopolymers such as proteins and carbohydrates (natural) are components that assist in maintaining the physical and morphological stability of these emulsions employed for microencapsulation. Likewise, to give the product improvements in the rheological, nutritional and functional properties. Thus, this thesis aims to study the formation of micro-emulsions physically and morphologically stable and their behavior rheological properties of heat and oxidative stability of omega-3 in polymeric systems formed with ovalbumin (natural surfactant) and their interactions with natural polysaccharides (pectin and xanthan gum), compared to a standard system with synthetic surfactant (Tween 80) in the microencapsulation of omega-3 of Sacha Inchi (Plukenetia volubilis L.) oil. With this work we aim to also study the behavior of oxidative Sacha Inchi oil and its inclusion as a component in other foods in microencapsulated form.
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spelling Rojas, Edwin Elard Garcia1454899654http://lattes.cnpq.br/1205756654416987Carvalho, Mario Geraldo de25715232791http://lattes.cnpq.br/9794451665032168Calado, Ver?nica Maria Ara?joSabino, S?lvio Jos?Godoy, Ronoel Luiz de OliveiraBarbosa, Maria Ivone Martins Jacintho4635646939http://lattes.cnpq.br/8391566916334257Vicente, Juarez2017-06-20T12:18:52Z2016-01-28Vicente, Juarez. Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros. 2016. [163 f.]. Disserta??o( PROGRAMA DE P?S-GRADUA??O EM CI?NCIA E TECNOLOGIA DE ALIMENTOS) - Universidade Federal Rural do Rio de Janeiro, [Serop?dica-RJ] .https://tede.ufrrj.br/jspui/handle/jspui/1791The omega-3 (?-3) is a class of essential fatty acids, of major importance for the metabolism of various functions of the body, highlight for the prevention of cardiovascular diseases, immunological and anti - inflammatory, colon cancer, promotes developing brain and retina. The fatty acids of the series ?-3 and ?-6 are precursors of polyunsaturated long chain fatty acids as arachidonic (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the latter considered the most important for developing neonatal and together with the AA are the main components of brain fatty acids (Silva et al., 2007). Microencapsulation employing the formation of simple emulsions is a strategy that aims to maintain the stability of omega-3 and permanence of their functional activities upon exposure to the same harsh conditions as oxidative processes. Biopolymers such as proteins and carbohydrates (natural) are components that assist in maintaining the physical and morphological stability of these emulsions employed for microencapsulation. Likewise, to give the product improvements in the rheological, nutritional and functional properties. Thus, this thesis aims to study the formation of micro-emulsions physically and morphologically stable and their behavior rheological properties of heat and oxidative stability of omega-3 in polymeric systems formed with ovalbumin (natural surfactant) and their interactions with natural polysaccharides (pectin and xanthan gum), compared to a standard system with synthetic surfactant (Tween 80) in the microencapsulation of omega-3 of Sacha Inchi (Plukenetia volubilis L.) oil. With this work we aim to also study the behavior of oxidative Sacha Inchi oil and its inclusion as a component in other foods in microencapsulated form.O ?mega-3 (?-3) ? uma classe de ?cidos graxos essenciais, de reconhecida import?ncia para o metabolismo de diversas funcionalidades do organismo, destacam-se a preven??o de doen?as cardiovasculares, imunol?gicas e anti-inflamat?rias, c?ncer de c?lon, favorece o desenvolvimento cerebral e da retina. Os ?cidos graxos das s?ries ?-3 e ?-6 s?o precursores dos ?cidos graxos poli-insaturados de cadeia longa, como araquid?nico (AA), eicosapentaenoico (EPA) e docosahexaen?ico (DHA), este ?ltimo considerado o mais importante para o desenvolvimento neonatal e junto com o AA s?o os principais componentes dos ?cidos graxos cerebrais. A microencapsula??o empregando a forma??o de emuls?es simples ? uma estrat?gia que objetiva manter a estabilidade do ?mega-3 e a perman?ncia de suas atividades funcionais frente ? exposi??o do mesmo a condi??es adversas como processos oxidativos. Os biopol?meros como prote?nas e carboidratos (naturais) s?o componentes que auxiliam na manuten??o da estabilidade f?sica e morfol?gica destas emuls?es empregadas para microencapsula??o. Da mesma forma, conferem ao produto melhorias nas propriedades reol?gicas, nutricionais e funcionais. Com isso, objetiva-se nesta tese estudar a forma??o de micro-emuls?es f?sica e morfologicamente est?veis e seus comportamentos reol?gicos, propriedades calorim?tricas e estabilidade oxidativa do ?mega-3 nos sistemas polim?ricos formados com Ovalbumina (surfactante natural) e suas intera??es com polissacar?deos naturais (Pectina e Goma Xantana), comparado a um sistema padr?o com surfactante sint?tico (Tween 80) na microencapsula??o do ?mega-3 do ?leo de Sacha Inchi (Plukenetia volubilis L.). Com esse trabalho objetiva-se tamb?m o estudo do comportamento oxidativo do ?leo de Sacha Inchi e sua inser??o como componente em outros alimentos na forma microencapsulada.Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2017-06-20T12:18:52Z No. of bitstreams: 1 2016 - Juarez Vicente.pdf: 4177115 bytes, checksum: 7c081fec8011e87e4bca3d5c9ea310ed (MD5)Made available in DSpace on 2017-06-20T12:18:52Z (GMT). No. of bitstreams: 1 2016 - Juarez Vicente.pdf: 4177115 bytes, checksum: 7c081fec8011e87e4bca3d5c9ea310ed (MD5) Previous issue date: 2016-01-28application/pdfhttps://tede.ufrrj.br/retrieve/5532/2016%20-%20Juarez%20Vicente.pdf.jpghttps://tede.ufrrj.br/retrieve/20276/2016%20-%20Juarez%20Vicente.pdf.jpghttps://tede.ufrrj.br/retrieve/26545/2016%20-%20Juarez%20Vicente.pdf.jpghttps://tede.ufrrj.br/retrieve/32960/2016%20-%20Juarez%20Vicente.pdf.jpghttps://tede.ufrrj.br/retrieve/39386/2016%20-%20Juarez%20Vicente.pdf.jpghttps://tede.ufrrj.br/retrieve/45748/2016%20-%20Juarez%20Vicente.pdf.jpghttps://tede.ufrrj.br/retrieve/52168/2016%20-%20Juarez%20Vicente.pdf.jpghttps://tede.ufrrj.br/retrieve/58574/2016%20-%20Juarez%20Vicente.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de Tecnologia1.5 REFERENCIAS AL-HAKKAK, J.; AL-HAKKAK, J. F. (2010). 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dc.title.por.fl_str_mv Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros
dc.title.alternative.eng.fl_str_mv Microencapsulation of sacha Inchi oil employing simple emulsions stabilized with biopolymers
title Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros
spellingShingle Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros
Vicente, Juarez
microemulsion
xanthan gum
pectin
Sacha Inchi oil
1H NMR
GC-MS
microemuls?o
goma xantana
pectina
?leo de Sacha Inchi
RMN 1H
CG-EM
Engenharias
title_short Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros
title_full Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros
title_fullStr Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros
title_full_unstemmed Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros
title_sort Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros
author Vicente, Juarez
author_facet Vicente, Juarez
author_role author
dc.contributor.advisor1.fl_str_mv Rojas, Edwin Elard Garcia
dc.contributor.advisor1ID.fl_str_mv 1454899654
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/1205756654416987
dc.contributor.advisor-co1.fl_str_mv Carvalho, Mario Geraldo de
dc.contributor.advisor-co1ID.fl_str_mv 25715232791
dc.contributor.advisor-co1Lattes.fl_str_mv http://lattes.cnpq.br/9794451665032168
dc.contributor.referee1.fl_str_mv Calado, Ver?nica Maria Ara?jo
dc.contributor.referee2.fl_str_mv Sabino, S?lvio Jos?
dc.contributor.referee3.fl_str_mv Godoy, Ronoel Luiz de Oliveira
dc.contributor.referee4.fl_str_mv Barbosa, Maria Ivone Martins Jacintho
dc.contributor.authorID.fl_str_mv 4635646939
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/8391566916334257
dc.contributor.author.fl_str_mv Vicente, Juarez
contributor_str_mv Rojas, Edwin Elard Garcia
Carvalho, Mario Geraldo de
Calado, Ver?nica Maria Ara?jo
Sabino, S?lvio Jos?
Godoy, Ronoel Luiz de Oliveira
Barbosa, Maria Ivone Martins Jacintho
dc.subject.eng.fl_str_mv microemulsion
xanthan gum
pectin
Sacha Inchi oil
1H NMR
GC-MS
topic microemulsion
xanthan gum
pectin
Sacha Inchi oil
1H NMR
GC-MS
microemuls?o
goma xantana
pectina
?leo de Sacha Inchi
RMN 1H
CG-EM
Engenharias
dc.subject.por.fl_str_mv microemuls?o
goma xantana
pectina
?leo de Sacha Inchi
RMN 1H
CG-EM
dc.subject.cnpq.fl_str_mv Engenharias
description The omega-3 (?-3) is a class of essential fatty acids, of major importance for the metabolism of various functions of the body, highlight for the prevention of cardiovascular diseases, immunological and anti - inflammatory, colon cancer, promotes developing brain and retina. The fatty acids of the series ?-3 and ?-6 are precursors of polyunsaturated long chain fatty acids as arachidonic (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the latter considered the most important for developing neonatal and together with the AA are the main components of brain fatty acids (Silva et al., 2007). Microencapsulation employing the formation of simple emulsions is a strategy that aims to maintain the stability of omega-3 and permanence of their functional activities upon exposure to the same harsh conditions as oxidative processes. Biopolymers such as proteins and carbohydrates (natural) are components that assist in maintaining the physical and morphological stability of these emulsions employed for microencapsulation. Likewise, to give the product improvements in the rheological, nutritional and functional properties. Thus, this thesis aims to study the formation of micro-emulsions physically and morphologically stable and their behavior rheological properties of heat and oxidative stability of omega-3 in polymeric systems formed with ovalbumin (natural surfactant) and their interactions with natural polysaccharides (pectin and xanthan gum), compared to a standard system with synthetic surfactant (Tween 80) in the microencapsulation of omega-3 of Sacha Inchi (Plukenetia volubilis L.) oil. With this work we aim to also study the behavior of oxidative Sacha Inchi oil and its inclusion as a component in other foods in microencapsulated form.
publishDate 2016
dc.date.issued.fl_str_mv 2016-01-28
dc.date.accessioned.fl_str_mv 2017-06-20T12:18:52Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv Vicente, Juarez. Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros. 2016. [163 f.]. Disserta??o( PROGRAMA DE P?S-GRADUA??O EM CI?NCIA E TECNOLOGIA DE ALIMENTOS) - Universidade Federal Rural do Rio de Janeiro, [Serop?dica-RJ] .
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/jspui/1791
identifier_str_mv Vicente, Juarez. Microencapsula??o de ?mega-3 empregando emuls?es simples estabilizadas por biopol?meros. 2016. [163 f.]. Disserta??o( PROGRAMA DE P?S-GRADUA??O EM CI?NCIA E TECNOLOGIA DE ALIMENTOS) - Universidade Federal Rural do Rio de Janeiro, [Serop?dica-RJ] .
url https://tede.ufrrj.br/jspui/handle/jspui/1791
dc.language.iso.fl_str_mv por
language por
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