Microencapsulação de compostos bioativos de diferentes cultivares de pimenta, tratados por extração assistida em ultrassom

• Ano de defesa: 2024
• Autor(a) principal: Peres, Daiane Sousa
• Orientador(a): Silva, Flávio Alves da
• Banca de defesa: Silva, Flávio Alves da, Briceno, Julio Cesar Colivet, Miranda, Bruna Melo, Tomé, Alessandra Cristina, Santos, Priscila Alonso dos
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EA)
• Departamento: Escola de Agronomia - EA (RMG)
• País: Brasil
• Palavras-chave em Português: Capsicum chinense; Capsicum frutescens; Capsicum baccatum; Capsaicinoides; Compostos fenólicos
• Palavras-chave em Inglês: Capsaicinoids; Phenolic compounds
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/13916

The pungency of peppers is due to the natural presence of a group of phenolic alkaloids called capsaicinoids. The development of capsaicinoid microcapsules provides a very prosperous approach for the industry, as capsaicinoids are the main bioactives in pepper. In this context, the objective of this study was to obtain bioactive microcapsules from extracts of different pepper cultivars using different concentrations (0%, 0.1%, 0.3% and 0.5%), as a possible natural additive evaluating quality parameters. and antioxidant capacity due to its health benefits. Firstly, the physical-chemical quality, bioactive and volatile compounds of peppers of the genus Capsicum sp were evaluated. Maria Bonita, Dedo-de-Moça, Bode, Malagueta and Habanero, and capsaicinoids from the cultivars Bode, Malagueta and Habanero. Even though they belong to the same species as Maria Bonita, Bode and Habanero, they present differences due to genetic diversity. The Malagueta pepper obtained the lowest water content value, consequently obtaining higher results in the other evaluations. The highest levels of carotenoids and β-carotene were found for Dedo-de-Moça, Bode and Habanero. The cultivars differed significantly in terms of macromineral, micromineral and capsaicinoid content. The cultivars Bode, Malagueta and Habanero stood out, presenting higher levels of bioactive compounds, showing promise in food applications. Capsaicinoid contents were evaluated in extracts obtained by ultrasound and non-ultrasonicated extracts, based on the results of the treatment in the extraction of higher capsaicinoid content, all subsequent analyzes and the development of microcapsules were conducted exclusively with extracts processed by ultrasound. By evaluating the profile of different phenolic compounds, protocatechuic acid, isomer of p-coumaric acid, ferulic acid, rutin and naringenin were identified in the three pepper extracts. The microcapsules had an average diameter of 2,300 μm, an area of 4,150 μm and a weight of 10 mg. The 0.5% Malagueta and Goat pepper microcapsules presented the highest levels of phenolic compounds, which reflected in the antioxidant activities. The encapsulation efficiency at concentrations of 0.3% and 0.5% did not differ from each other. Considering the benefits for human health, there is a promising field of study for pepper species of the Capsicum genus, with innovation in the use of this vegetable, indicating potential for several applications.