Microencapsulação de óleo de buriti por coacervação complexa em matrizes de gelatina/alginato
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Data
2017-03-15
Autores
Lemos, Yuri Pessoa [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
A microencapsulação do óleo de buriti pode ser capaz de protegê-lo e promover a sua liberação controlada. Por isso, este projeto investigou a formação de complexos eletrostáticos entre gelatina e alginato de sódio como um possível sistema para microencapsular óleo de buriti por coacervação complexa. Óleo de buriti foi homogeneizado em solução de gelatina a 15000 rpm por 3 minutos, misturado à solução de alginato de sódio e o pH de coacervação ajustado em 3,5 ± 0,1. Nessa etapa foi testada a influência da frequência de agitação durante a mistura da emulsão óleo/gelatina com a solução de alginato e também a influência da concentração dos componentes de formação das microcápsulas. Os coacervados obtidos foram decantados por 24 horas, resfriados e então congelados a -40 °C e liofilizados A morfologia das partículas foi analisada em microscópio ótico e eletrônico de varredura (MEV), e a concentração de óleo de buriti presente externamente foi determinada através da extração com acetona e quantificada em espectrofotômetro. As análises em microscópio ótico demostraram que houve a complexação e a formação das microcápsulas. Análises de MEV mostraram o formato irregular e a estrutura contínua dos coacervados, os quais apresentaram boa retenção de óleo de buriti (<80%). Foi observado que a frequência de agitação tem grande influência no tamanho das microcápsulas e que seu tamanho influencia diretamente no comportamento reológico das suspensões de cápsulas obtidas após a coacervação.
The microencapsulation of buriti oil may be able to protect it and promote its controlled release. Therefore, this project investigated the formation of electrostatic complexes between gelatin and sodium alginate as a possible system for microencapsulating buriti oil by complex coacervation. Buriti oil was homogenized in gelatin solution at 15000 rpm for 3 minutes, mixed to a sodium alginate solution and coacervation pH was adjusted to 3.5 ± 0.1. At this stage the influence of stirring speed during blending of oil/gelatin emulsion with alginate solution, as well as the effect of concentration of the microcapsule-forming components were evaluated. The obtained coacervates were decanted for 24 hours, cooled and then frozen at -40 °C, and lyophilized. The morphology of the particles was analyzed by optical and scanning electron microscopy (SEM). The concentration of buriti oil present in the external surface of microcapsules was extracted with acetone and quantified in a spectrophotometer. Optical microscopy analysis showed that there was complexation and formation of the microcapsules. SEM analyzes showed the irregular shape and continuous structure of the coacervates, which had good retention of buriti oil (<80%). It was observed that the agitation speed has a large influence on the size of the microcapsules, and that particle size directly affected the rheological behavior of the microcapsule suspensions obtained after coacervation.
The microencapsulation of buriti oil may be able to protect it and promote its controlled release. Therefore, this project investigated the formation of electrostatic complexes between gelatin and sodium alginate as a possible system for microencapsulating buriti oil by complex coacervation. Buriti oil was homogenized in gelatin solution at 15000 rpm for 3 minutes, mixed to a sodium alginate solution and coacervation pH was adjusted to 3.5 ± 0.1. At this stage the influence of stirring speed during blending of oil/gelatin emulsion with alginate solution, as well as the effect of concentration of the microcapsule-forming components were evaluated. The obtained coacervates were decanted for 24 hours, cooled and then frozen at -40 °C, and lyophilized. The morphology of the particles was analyzed by optical and scanning electron microscopy (SEM). The concentration of buriti oil present in the external surface of microcapsules was extracted with acetone and quantified in a spectrophotometer. Optical microscopy analysis showed that there was complexation and formation of the microcapsules. SEM analyzes showed the irregular shape and continuous structure of the coacervates, which had good retention of buriti oil (<80%). It was observed that the agitation speed has a large influence on the size of the microcapsules, and that particle size directly affected the rheological behavior of the microcapsule suspensions obtained after coacervation.
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Carotenoides, Encapsulação, Tamanho de partículas, Agitação, Reologia, Suspensões