Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro

Detalhes bibliográficos
Ano de defesa: 2021
Autor(a) principal: Barbosa, Bruno S?rgio Toledo lattes
Orientador(a): Rojas, Edwin Elard Garcia
Banca de defesa: Rojas, Edwin Elard Garcia, Zuniga, Abraham Damian Giraldo, Costa, Bernardo de S?
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:
goma tara
prote?nas do soro
microencapsula??o
minerais
bioacessibilidade
Palavras-chave em Inglês:
tara gum
whey protein
microencapsulation
minerals
bioaccessibility
Área do conhecimento CNPq:
Ci?ncia e Tecnologia de Alimentos
Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/5890
Resumo: Anemia is a condition that affects the development and productivity of more than a third of the world's population. It is mainly caused by a deficiency of iron in the diet. One way to increase the amount of iron ingested by the population is the addition of this iron to food, fortification through microencapsulation. There are several techniques used in the microencapsulation of iron, double emulsion is one of many techniques. Double water-in-oil-in-water (W1/O/W2) emulsions are small droplets of water, within larger oil droplets that are dispersed in water. The present work investigated W1/O/W2 emulsions for iron encapsulation, aiming to characterize as emulsions and identify a bioaccessibility of iron in in vitro gastrointestinal simulations for adults and children. The study formed stable emulsions from whey protein isolation and polyglycerol polyricinoleate as emulsifying agents, tara gum as a thickening agent and sucrose as an osmotic active substance. Double emulsions made from 12% WPI, 0.8% tara gum and 2% sucrose considered more stable for 7 days and with high encapsulation efficiency (96.95 ? 1.00%), in addition to high bioaccessibility in gastrointestinal simulation for adults (49.54 ? 5.50%) and children (39.71 ? 2.33%). Finally, the study showed that double emulsions can form stable systems with high iron bioaccessibility even in infant gastric systems, indicating the possibility of using double emulsions to fortify foods with iron.
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spelling Rojas, Edwin Elard Garcia014.5448.996-54Rojas, Edwin Elard GarciaZuniga, Abraham Damian GiraldoCosta, Bernardo de S?148.352.517-17http://lattes.cnpq.br/3414895221829710Barbosa, Bruno S?rgio Toledo2022-08-16T20:27:16Z2021-11-24BARBOSA, Bruno S?rgio Toledo. Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro. 2021, 53 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia. Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2021.https://tede.ufrrj.br/jspui/handle/jspui/5890Anemia is a condition that affects the development and productivity of more than a third of the world's population. It is mainly caused by a deficiency of iron in the diet. One way to increase the amount of iron ingested by the population is the addition of this iron to food, fortification through microencapsulation. There are several techniques used in the microencapsulation of iron, double emulsion is one of many techniques. Double water-in-oil-in-water (W1/O/W2) emulsions are small droplets of water, within larger oil droplets that are dispersed in water. The present work investigated W1/O/W2 emulsions for iron encapsulation, aiming to characterize as emulsions and identify a bioaccessibility of iron in in vitro gastrointestinal simulations for adults and children. The study formed stable emulsions from whey protein isolation and polyglycerol polyricinoleate as emulsifying agents, tara gum as a thickening agent and sucrose as an osmotic active substance. Double emulsions made from 12% WPI, 0.8% tara gum and 2% sucrose considered more stable for 7 days and with high encapsulation efficiency (96.95 ? 1.00%), in addition to high bioaccessibility in gastrointestinal simulation for adults (49.54 ? 5.50%) and children (39.71 ? 2.33%). Finally, the study showed that double emulsions can form stable systems with high iron bioaccessibility even in infant gastric systems, indicating the possibility of using double emulsions to fortify foods with iron.A anemia ? uma condi??o cl?nica que afeta o desenvolvimento e a produtividade de mais de um ter?o da popula??o mundial. Ela ? causada principalmente pela defici?ncia do ferro na alimenta??o. Uma forma de aumentar a quantidade de ferro ingerida pela popula??o ? a adi??o desse ferro nos alimentos, a fortifica??o atrav?s da microencapsula??o. Existem diversas t?cnicas utilizadas na microencapsula??o do ferro, a emuls?o dupla ? uma de muitas dessas t?cnicas. Emuls?es duplas ?gua em ?leo em ?gua (W1/O/W2) s?o pequenas gotas de ?gua, dentro de gotas maiores de ?leo que est?o dispersas em ?gua. O presente trabalho investigou emuls?es W1/O/W2 para o encapsulamento do ferro, tendo como objetivo caracterizar as emuls?es e identificar a bioacessibilidade do ferro em simula??es gastrointestinais in vitro para adultos e infantes. O estudo formou emuls?es est?veis a partir de isolado proteico de soro e polirricinoleato de poliglicerol como agentes emulsificantes, goma tara como agente espessante e a sacarose como subst?ncia osmoticamente ativa. Emuls?es duplas fabricadas a partir de 12 % de WPI, 0,8% de goma tara e 2 % de sacarose ficaram mais est?veis por 7 dias e com alta efici?ncia de encapsula??o (96,95 ? 1,00 %), al?m de alta bioacessibilidade na simula??o gastrointestinal para adultos (49,54 ? 5,50 %) e infantes (39,71 ? 2,33 %). Por fim, o estudo apresentou que as emuls?es duplas podem formar sistemas est?veis com alta bioacessibilidade de ferro mesmo em sistemas g?stricos infantis, indicando a possibilidade da utiliza??o de emuls?es duplas para a fortifica??o de alimentos com ferro.Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2022-08-16T20:27:16Z No. of bitstreams: 1 2021 - Bruno S?rgio Toledo Barbosa.pdf: 1192814 bytes, checksum: ecb0409800553e37289e6c70ff3367a7 (MD5)Made available in DSpace on 2022-08-16T20:27:16Z (GMT). No. of bitstreams: 1 2021 - Bruno S?rgio Toledo Barbosa.pdf: 1192814 bytes, checksum: ecb0409800553e37289e6c70ff3367a7 (MD5) Previous issue date: 2021-11-24CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superiorapplication/pdfhttps://tede.ufrrj.br/retrieve/70313/2021%20-%20Bruno%20S%c3%a9rgio%20Toledo%20Barbosa.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaADJONU, R. et al. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. Journal of Food Engineering, v. 122, n. 1, p. 15?27, 2014. AMINE, C. et al. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity. Food Hydrocolloids, v. 39, p. 180?186, 2014. ARANCIBIA, C. et al. Physical properties and lipid bioavailability of nanoemulsionbased matrices with different thickening agents. 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dc.title.por.fl_str_mv Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro
dc.title.alternative.eng.fl_str_mv Delivery systems based on water-in-oil-in-water emulsions (W1/O/W2) used in iron encapsulation
title Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro
spellingShingle Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro
Barbosa, Bruno S?rgio Toledo
goma tara
prote?nas do soro
microencapsula??o
minerais
bioacessibilidade
tara gum
whey protein
microencapsulation
minerals
bioaccessibility
Ci?ncia e Tecnologia de Alimentos
title_short Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro
title_full Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro
title_fullStr Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro
title_full_unstemmed Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro
title_sort Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro
author Barbosa, Bruno S?rgio Toledo
author_facet Barbosa, Bruno S?rgio Toledo
author_role author
dc.contributor.advisor1.fl_str_mv Rojas, Edwin Elard Garcia
dc.contributor.advisor1ID.fl_str_mv 014.5448.996-54
dc.contributor.referee1.fl_str_mv Rojas, Edwin Elard Garcia
dc.contributor.referee2.fl_str_mv Zuniga, Abraham Damian Giraldo
dc.contributor.referee3.fl_str_mv Costa, Bernardo de S?
dc.contributor.authorID.fl_str_mv 148.352.517-17
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/3414895221829710
dc.contributor.author.fl_str_mv Barbosa, Bruno S?rgio Toledo
contributor_str_mv Rojas, Edwin Elard Garcia
Rojas, Edwin Elard Garcia
Zuniga, Abraham Damian Giraldo
Costa, Bernardo de S?
dc.subject.por.fl_str_mv goma tara
prote?nas do soro
microencapsula??o
minerais
bioacessibilidade
topic goma tara
prote?nas do soro
microencapsula??o
minerais
bioacessibilidade
tara gum
whey protein
microencapsulation
minerals
bioaccessibility
Ci?ncia e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv tara gum
whey protein
microencapsulation
minerals
bioaccessibility
dc.subject.cnpq.fl_str_mv Ci?ncia e Tecnologia de Alimentos
description Anemia is a condition that affects the development and productivity of more than a third of the world's population. It is mainly caused by a deficiency of iron in the diet. One way to increase the amount of iron ingested by the population is the addition of this iron to food, fortification through microencapsulation. There are several techniques used in the microencapsulation of iron, double emulsion is one of many techniques. Double water-in-oil-in-water (W1/O/W2) emulsions are small droplets of water, within larger oil droplets that are dispersed in water. The present work investigated W1/O/W2 emulsions for iron encapsulation, aiming to characterize as emulsions and identify a bioaccessibility of iron in in vitro gastrointestinal simulations for adults and children. The study formed stable emulsions from whey protein isolation and polyglycerol polyricinoleate as emulsifying agents, tara gum as a thickening agent and sucrose as an osmotic active substance. Double emulsions made from 12% WPI, 0.8% tara gum and 2% sucrose considered more stable for 7 days and with high encapsulation efficiency (96.95 ? 1.00%), in addition to high bioaccessibility in gastrointestinal simulation for adults (49.54 ? 5.50%) and children (39.71 ? 2.33%). Finally, the study showed that double emulsions can form stable systems with high iron bioaccessibility even in infant gastric systems, indicating the possibility of using double emulsions to fortify foods with iron.
publishDate 2021
dc.date.issued.fl_str_mv 2021-11-24
dc.date.accessioned.fl_str_mv 2022-08-16T20:27:16Z
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 BARBOSA, Bruno S?rgio Toledo. Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro. 2021, 53 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia. Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2021.
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/jspui/5890
identifier_str_mv BARBOSA, Bruno S?rgio Toledo. Sistemas carreadores baseados em emuls?es ?gua em ?leo em ?gua (W1/O/W2) empregados no encapsulamento de ferro. 2021, 53 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia. Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2021.
url https://tede.ufrrj.br/jspui/handle/jspui/5890
dc.language.iso.fl_str_mv por
language por
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