Microencapsulação de oleoresina de cúrcuma (curcuma longa l.) em misturas de goma arábica, maltodextrina e amido modificado
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Data
2013-04-02
Autores
Higuita, Diana Maria Cano [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A cúrcuma (Cúrcuma longa L.), também conhecida como açafrão, é uma planta originária do sudeste asiático, pertencente à família das Zingiberaceae. Depois de secos, os rizomas da cúrcuma podem ser submetidos a processos de extração, dando origem a óleos essenciais ou ao seu principal pigmento, a curcumina, um corante amarelo usado na indústria de alimentos para conferir cor e sabor e, na indústria farmacêutica, por seu caráter anticancerígeno e antioxidante. A curcumina é solúvel em etanol e em outros solventes orgânicos, porém é insolúvel em meio aquoso, além de apresentar instabilidade em relação a diversos fatores físicos e ambientais, como exposição à luz, pH básico e altas temperaturas. Com o duplo proposito de aumentar a estabilidade do pigmento e de suas propriedades funcionais, seja durante seu armazenamento ou durante a vida de prateleira dos alimentos nos quais seja utilizado como ingrediente, bem como facilitar sua utilização em meios aquosos, os objetivos deste projeto de pesquisa foram: estudar o processo de microencapsulação da oleoresina de cúrcuma através do seu recobrimento por uma matriz polimérica solúvel em água, à base de misturas binárias ou ternárias de goma arábica (GA), maltodextrina(MD) e amido modificado(AM), avaliar as propriedades físico-químicas e funcionais das microcápsulas obtidas e estudar a estabilidade do pigmento microencapsulado frente à luz, pH e temperatura. Para atingir tais objetivos foram avaliadas diferentes formulações da matriz encapsulante, as proporções da matriz encapsulante e oleoresina mais adequadas ao processo,bem como as condições de secagem por liofilização e por aspersão (spray drying) sobre a eficiência de encapsulação e sobre a morfologia...
Curcuma (Curcuma longa L.) known as Tumeric, is a plant native to Southeast Asia, belonging to the Zingiberaceae family. After drying, turmeric rhizomes can be subject to extraction processes, yielding essential oils or their main pigment, curcumin, a yellow dye used in food and pharmaceutical industry, due to their color and flavor, anticancer and antioxidant character, respectively. Curcumin is soluble in ethanol and others organic solvents, but is insoluble in aqueous medium. It's instable against different physical and environmental factors such as exposure to light, high temperatures and basic pH. With the dual purpose of increasing the stability of the pigment and functional properties during storage and shelf life and, to facilitate their use in aqueous media, was proposed the study of the microencapsulation process of curcumin oleoresin coated by matrix polymeric binary - ternary, composed by Arabic gum, maltodextrin and starch modified. For this, were studied the physico-chemical and functional properties of the microcapsules and the stability in several conditions of light, pH and temperature. Different formulations of the encapsulating matrix were proposed, to evaluate the best proportions in the freeze-drying and spray drying process. Parameters as encapsulation efficiency, morphology, solubility and stability of the microcapsules were obtained. The ratios selected for the stability test were E4 (100 GA), E9 (0.75 MD: 0.25 AM) and E2 B (1/3MD: 1/3GA: 1/3AM). In the morphology analyses, the spray-drying process showed samples with circular shape, wrinkled, no cracks or fissures and, for the freezing-drying process, can see samples with no definite shape and size particles variable. Ternary matrix by spray-drying process show the best retaining results of oleoresin curcumin, and the freezing-drying process... (Complete abstract click electronic access below)
Curcuma (Curcuma longa L.) known as Tumeric, is a plant native to Southeast Asia, belonging to the Zingiberaceae family. After drying, turmeric rhizomes can be subject to extraction processes, yielding essential oils or their main pigment, curcumin, a yellow dye used in food and pharmaceutical industry, due to their color and flavor, anticancer and antioxidant character, respectively. Curcumin is soluble in ethanol and others organic solvents, but is insoluble in aqueous medium. It's instable against different physical and environmental factors such as exposure to light, high temperatures and basic pH. With the dual purpose of increasing the stability of the pigment and functional properties during storage and shelf life and, to facilitate their use in aqueous media, was proposed the study of the microencapsulation process of curcumin oleoresin coated by matrix polymeric binary - ternary, composed by Arabic gum, maltodextrin and starch modified. For this, were studied the physico-chemical and functional properties of the microcapsules and the stability in several conditions of light, pH and temperature. Different formulations of the encapsulating matrix were proposed, to evaluate the best proportions in the freeze-drying and spray drying process. Parameters as encapsulation efficiency, morphology, solubility and stability of the microcapsules were obtained. The ratios selected for the stability test were E4 (100 GA), E9 (0.75 MD: 0.25 AM) and E2 B (1/3MD: 1/3GA: 1/3AM). In the morphology analyses, the spray-drying process showed samples with circular shape, wrinkled, no cracks or fissures and, for the freezing-drying process, can see samples with no definite shape and size particles variable. Ternary matrix by spray-drying process show the best retaining results of oleoresin curcumin, and the freezing-drying process... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Tecnologia de alimentos, Alimentos - Embalagens, Microencapsulação, Oleoresinas, Cúrcuma, Biopolimeros, Food technology
Como citar
HIGUITA, Diana Maria Cano. Microencapsulação de oleoresina de cúrcuma (curcuma longa l.) em misturas de goma arábica, maltodextrina e amido modificado. 2013. 76 f. Dissertação (mestrado) - Universidade Estadual Paulista Julio de Mesquita Filho. Instituto de Biociências, Letras e Ciências Exatas, 2013.