Obtenção de Extrato de Carotenoides de Polpa de Pequi (Caryocar brasiliense Camb.) Encapsulado pelo Método de Secagem por Atomização

• Ano de defesa: 2014
• Autor(a) principal: Alves, Aline Inacio
• Orientador(a): Ramos, Afonso Mota
• Banca de defesa: Vieira, érica Nascif Rufino
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Pequi; Carotenoides; Secagem; Emulsão
• Palavras-chave em Inglês: Pequi; Carotenoids; Drying; Emulsion
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2939

Due to high concentration of carotenoids, Pequi shows potential as a source for natural dyes . Due to the low stability of carotenoids, it has encouraged the development of encapsulation techniques to increase conservation. This research aimed to obtain the extract carotenoids pulp Pequi (Caryocar brasiliense Camb.) Encapsulated by spray drying method and evaluate its stability during storage at different temperatures. The experiment was conducted at the Laboratory of Science of Fruit and Vegetable Products, Department of Food Technology, Federal University of Viçosa. First there was the characterization of pulp pequis fresh and dehydrated. Pulp dehydrated pequis gave the extract rich in carotenoids. The extract carotenoid encapsulated powder was obtained with the aid of an atomizer, and the emulsion was formulated using as the encapsulating matrix, maltodextrin (DE 10) and gum arabic in a concentration of 20 % and 10 %, respectively. In order to determine the optimum temperature, the extract was dried microencapsulated atomizer, evaluating three temperatures (150, 170 and 190° and then analyzes the color (L *, a *, b *, C * were performed and oh) C) and carotenoid content. To characterize the microencapsulated material analyzes of water content, water activity, total acidity, pH, solubility and hygroscopicity were performed. For the degradation kinetics was evaluated the content of total carotenoids and color characteristics (L *, a *, b *, C *) in the encapsulated extract stored under different storage temperatures (5 oC, 25 oC and 40 oC). Based on these results it was found that among the drying temperature was 190 ° which allowed greater retention of carotenoids. C Regarding the characteristics of color and no difference between the morphology of the product at different temperatures was observed. In the degradation kinetics was observed that the best temperature for the storage of the encapsulated extract was 5 oC, which is influenced in the least color characteristics and that provided less degradation of carotenoids. May be noted that the drastic drop occurred in the content of carotenoids extract encapsulated in temperature of 40oC.