Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede
| Ano de defesa: | 2019 |
|---|---|
| Autor(a) principal: |
Bastos, L?via Pinto Heckert
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| Orientador(a): | |
| Banca de defesa: | , , , |
| Tipo de documento: | Tese |
| Tipo de acesso: | Acesso aberto |
| Idioma: | por |
| Instituição de defesa: |
Universidade Federal Rural do Rio de Janeiro
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| Programa de Pós-Graduação: |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
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| Departamento: |
Instituto de Tecnologia
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| País: |
Brasil
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| Palavras-chave em Português: | |
| Palavras-chave em Inglês: | |
| Área do conhecimento CNPq: | |
| Link de acesso: | https://tede.ufrrj.br/jspui/handle/jspui/5319 |
Resumo: | The black pepper (Piper nigrum L.) essential oil (EO) is a rich source of biologically active compounds (e.g.terpenes) and your applicability as a food additive has been the subject of several studies due to the antimicrobial and antioxidant activity of these compounds. Terpenes, however, are volatile and when exposed to certain conditions (high temperatures, light, low pH and gastrointestinal fluids) can reduce their biological potential and, in this sense, microencapsulation is an alternative way to the conserve EOs properties and their components. Among the microencapsulation methods, the complex coacervation method has advantages such as low concentrations of the wall materials, high encapsulation efficiency, and a variety of biopolymers that can be applied as wall materials. The aim of the present study was to characterize and evaluate the stability of black pepper EO encapsulated by complex coacervation using different biopolymers wall materials. The biopolymers and cross-linking agents used were effective in the protection of the EO, presented high encapsulation efficiency and preserved their main terpenes. Capsules formed by lactoferrin/sodium alginate and ?-lactoglobulin/sodium alginate preserved the EO when exposed to simulated oral and gastric conditions in vitro. In simulated aqueous foods, the EO release was lower from ?-lactoglobulin/sodium alginate microcapsules, and the EO release was by Fickian diffusion according to the Rigger-Peppas model. The obtained results suggest that the wall materials used were efficient and could be applied to encapsulate new active ingredients. |
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Rojas, Edwin Elard GarciaCPF: 014.548.996-54Finotelli, Priscilla VanessaSabino, Silvio Jos?Machado, Mariana Teixeira da CostaVicente, JuarezCPF: 122.476.067-09http://lattes.cnpq.br/1578379346432268Bastos, L?via Pinto Heckert2022-01-15T23:54:18Z2019-09-10BASTOS, L?via Pinto Heckert. Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede. 2019. 178 f]. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2019.https://tede.ufrrj.br/jspui/handle/jspui/5319The black pepper (Piper nigrum L.) essential oil (EO) is a rich source of biologically active compounds (e.g.terpenes) and your applicability as a food additive has been the subject of several studies due to the antimicrobial and antioxidant activity of these compounds. Terpenes, however, are volatile and when exposed to certain conditions (high temperatures, light, low pH and gastrointestinal fluids) can reduce their biological potential and, in this sense, microencapsulation is an alternative way to the conserve EOs properties and their components. Among the microencapsulation methods, the complex coacervation method has advantages such as low concentrations of the wall materials, high encapsulation efficiency, and a variety of biopolymers that can be applied as wall materials. The aim of the present study was to characterize and evaluate the stability of black pepper EO encapsulated by complex coacervation using different biopolymers wall materials. The biopolymers and cross-linking agents used were effective in the protection of the EO, presented high encapsulation efficiency and preserved their main terpenes. Capsules formed by lactoferrin/sodium alginate and ?-lactoglobulin/sodium alginate preserved the EO when exposed to simulated oral and gastric conditions in vitro. In simulated aqueous foods, the EO release was lower from ?-lactoglobulin/sodium alginate microcapsules, and the EO release was by Fickian diffusion according to the Rigger-Peppas model. The obtained results suggest that the wall materials used were efficient and could be applied to encapsulate new active ingredients.O ?leo essencial (OE) de pimenta preta (Piper nigrum L.) ? rico em compostos ativos como os terpenos, sendo sua aplica??o como aditivo alimentar alvo de pesquisas, devido as suas atividades antimicrobianas e antioxidantes. Os terpenos, entretanto, s?o vol?teis e quando expostos a certas condi??es (oxig?nio, altas temperaturas, luz, baixos pHs, fluidos gastrointestinais) podem ter o seu potencial biol?gico reduzido e, nesse sentido, a microencapsula??o ? uma alternativa na prote??o dos OE e seus componentes. Dentre os m?todos de microencapsula??o, a coacerva??o complexa apresenta vantagens como baixa concentra??o de materiais de parede, elevada efici?ncia de encapsula??o, e uma variedade de biopol?meros que podem ser utilizados como materiais de parede. O objetivo deste trabalho foi caracterizar e avaliar a estabilidade do OE de pimenta preta (Piper nigrum L.) e de suas c?psulas formadas por diferentes biopol?meros pela t?cnica de coacerva??o complexa.Os biopol?meros e agentes reticulantes utilizados foram eficazes na prote??o do OE apresentando elevada efici?ncia de encapsula??o, preservando os principais terpenos no OE encapsulado. Adicionalmente, as c?psulas fabricadas com lactoferrina/alginato de s?dio e ?-lactoglobulina/alginato de s?dio preservaram o OE quando expostos a condi??o oral e g?strica simuladas in vitro. Nas c?psulas produzidas pelo sistema ?-lactoglobulina/alginato de s?dio foi avaliada a libera??o do ?leo essencial em diferentes matrizes aliment?cias simuladas, em matrizes aliment?cias aquosas, ocorreu baixa libera??o do OE, e sua libera??o foi por difus?o Fickian de acordo com modelo Rigger-Peppas. Os resultados obtidos sugerem que os materiais de parede utilizados foram eficientes e podem ser utilizados para encapsular novos ingredientes ativos.Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2022-01-15T23:54:17Z No. of bitstreams: 1 2019 - L?via Pinto Heckert Bastos.pdf: 2797395 bytes, checksum: ce97274f9550ecd8b91fe22fcc5c1604 (MD5)Made available in DSpace on 2022-01-15T23:54:18Z (GMT). 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| dc.title.por.fl_str_mv |
Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede |
| dc.title.alternative.eng.fl_str_mv |
Encapsulation of the black pepper (Piper nigrum L.) essential oil by complex coacervation using proteins and sodium alginate as wall materials |
| title |
Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede |
| spellingShingle |
Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede Bastos, L?via Pinto Heckert biopol?meros prote?nas do soro do leite intera??o eletrost?tica terpenos efici?ncia de encapsula??o estabilidade t?rmica biopolymers whey proteins electrostatic interaction terpenes encapsulation efficiency thermal stability Ci?ncia e Tecnologia de Alimentos |
| title_short |
Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede |
| title_full |
Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede |
| title_fullStr |
Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede |
| title_full_unstemmed |
Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede |
| title_sort |
Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede |
| author |
Bastos, L?via Pinto Heckert |
| author_facet |
Bastos, L?via Pinto Heckert |
| author_role |
author |
| dc.contributor.advisor1.fl_str_mv |
Rojas, Edwin Elard Garcia |
| dc.contributor.advisor1ID.fl_str_mv |
CPF: 014.548.996-54 |
| dc.contributor.referee1.fl_str_mv |
Finotelli, Priscilla Vanessa |
| dc.contributor.referee2.fl_str_mv |
Sabino, Silvio Jos? |
| dc.contributor.referee3.fl_str_mv |
Machado, Mariana Teixeira da Costa |
| dc.contributor.referee4.fl_str_mv |
Vicente, Juarez |
| dc.contributor.authorID.fl_str_mv |
CPF: 122.476.067-09 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1578379346432268 |
| dc.contributor.author.fl_str_mv |
Bastos, L?via Pinto Heckert |
| contributor_str_mv |
Rojas, Edwin Elard Garcia Finotelli, Priscilla Vanessa Sabino, Silvio Jos? Machado, Mariana Teixeira da Costa Vicente, Juarez |
| dc.subject.por.fl_str_mv |
biopol?meros prote?nas do soro do leite intera??o eletrost?tica terpenos efici?ncia de encapsula??o estabilidade t?rmica |
| topic |
biopol?meros prote?nas do soro do leite intera??o eletrost?tica terpenos efici?ncia de encapsula??o estabilidade t?rmica biopolymers whey proteins electrostatic interaction terpenes encapsulation efficiency thermal stability Ci?ncia e Tecnologia de Alimentos |
| dc.subject.eng.fl_str_mv |
biopolymers whey proteins electrostatic interaction terpenes encapsulation efficiency thermal stability |
| dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
| description |
The black pepper (Piper nigrum L.) essential oil (EO) is a rich source of biologically active compounds (e.g.terpenes) and your applicability as a food additive has been the subject of several studies due to the antimicrobial and antioxidant activity of these compounds. Terpenes, however, are volatile and when exposed to certain conditions (high temperatures, light, low pH and gastrointestinal fluids) can reduce their biological potential and, in this sense, microencapsulation is an alternative way to the conserve EOs properties and their components. Among the microencapsulation methods, the complex coacervation method has advantages such as low concentrations of the wall materials, high encapsulation efficiency, and a variety of biopolymers that can be applied as wall materials. The aim of the present study was to characterize and evaluate the stability of black pepper EO encapsulated by complex coacervation using different biopolymers wall materials. The biopolymers and cross-linking agents used were effective in the protection of the EO, presented high encapsulation efficiency and preserved their main terpenes. Capsules formed by lactoferrin/sodium alginate and ?-lactoglobulin/sodium alginate preserved the EO when exposed to simulated oral and gastric conditions in vitro. In simulated aqueous foods, the EO release was lower from ?-lactoglobulin/sodium alginate microcapsules, and the EO release was by Fickian diffusion according to the Rigger-Peppas model. The obtained results suggest that the wall materials used were efficient and could be applied to encapsulate new active ingredients. |
| publishDate |
2019 |
| dc.date.issued.fl_str_mv |
2019-09-10 |
| dc.date.accessioned.fl_str_mv |
2022-01-15T23:54:18Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
| format |
doctoralThesis |
| status_str |
publishedVersion |
| dc.identifier.citation.fl_str_mv |
BASTOS, L?via Pinto Heckert. Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede. 2019. 178 f]. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2019. |
| dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/5319 |
| identifier_str_mv |
BASTOS, L?via Pinto Heckert. Encapsula??o do ?leo essencial de pimenta preta (Piper nigrum L.) por coacerva??o complexa, utilizando prote?nas e alginato de s?dio como materiais de parede. 2019. 178 f]. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2019. |
| url |
https://tede.ufrrj.br/jspui/handle/jspui/5319 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
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