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Master's Dissertation
DOI
10.11606/D.74.2014.tde-30012015-091802
Document
Author
Full name
Camila Velludo Molina
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Pirassununga, 2014
Supervisor
Committee
Pinho, Samantha Cristina de (President)
Fávaro-Trindade, Carmen Silvia
Netto, Flávia Maria
Title in Portuguese
Beta-caroteno encapsulado em micropartículas lipídicas sólidas: avaliação tecnológica e sensorial da incorporação em iogurte
Keywords in Portuguese
Beta-caroteno
Iogurte
Microencapsulação
Micropartículas lipídicas sólidas
Abstract in Portuguese
O beta-caroteno é uma substância lipofílica com características nutricionais importantes, mas devido a sua susceptibilidade à degradação, sua ingestão diária pode ficar comprometida. O sistema de encapsulação em micropartículas lipídicas sólidas pode ser uma alternativa para solucionar essa questão, por possuir a propriedade de liberação controlada do bioativo, que aumenta a biodisponibilidade no organismo humano, entre outras qualidades. Existem questões a serem elucidadas acerca da estrutura, modo de preparo e a aplicabilidade de sistemas de micropartículas lipídicas sólidas, e para isso foram testadas formulações utilizando como lipídio sólido a estearina de palma. O tensoativo utilizado neste trabalho foi o isolado proteico de soja, que foi disperso em água deionizada e submetido a tratamento térmico em diferentes condições de pH. Estas dispersões foram caracterizadas quanto ao potencial zeta, tensão interfacial em contato com a estearina de palma, hidrofobicidade superficial, perfil de aminoácidos, caracterização de frações proteicas por meio de eletroforese (SDS-PAGE), calorimetria diferencial de varredura e difratometria em raios-X. A caracterização físico-química dos sistemas de micropartículas foi realizada através de ensaios de distribuição de tamanho de partícula, potencial zeta e concentração de beta-caroteno. Estes ensaios objetivaram avaliar a viabilidade da aplicação na indústria de alimentos, mais especificamente, de sua incorporação em iogurte. Os iogurtes aplicados de micropartículas lipídicas sólidas encapsulando beta-caroteno foram analisados em termos de colorimetria instrumental, análises de pH, acidez, teor de gordura, proteína, densidade, reologia e avaliação de aceitação sensorial. Os resultados obtidos mostraram a possibilidade de estabilização de sistemas com as dispersões de isolado proteico. As dispersões que obtiveram melhor desempenho foram as submetidas a tratamento térmico em pH 12. Os indicaram alta viabilidade de aplicação, especialmente para os sistemas contendo alfa-tocoferol.
Title in English
Encapsulated beta-carotene in solid lipid microparticles: technological and sensory assessemnt of its incorporation in yoghurt
Keywords in English
Beta-carotene
Microencapsulation
Solid lipid microparticles
Yoghurt
Abstract in English
Beta-carotene is a hydrophobic bioactive compound with important nutritional value but its high tendency to degradation can reduce its health benefits related to dietary intake. Encapsulation lipid carriers such as solid lipid microparticles (SLM) are feasible alternatives to solve this issue, for example, by increasing its bioavailability. There are many questions about structure, formulation and procedures to be answered and also about its feasibility of application on food products. Aiming at answering some of those questions, this present study tested palm stearin as a solid lipid for the formulations. Soy protein isolate dispersed in deionized water at pH ranging from 3 to 12 were prepared and tested by zeta potential, surface tension in contact with palm stearin, surface hydrophobicity, aminoacids profile, electrophoresis (SDS-PAGE), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy. Physicochemical characterization of the SLM systems loaded with beta-carotene was done by particle size, zeta potential and beta-carotene concentration. Aforesaid studies aimed at improving our understanding about the physicochemical stability of those systems and also at evaluating the viability of their incorporation in stirred yoghurt. Different formulations of yoghurt were manufactured and tested by colorimetric analysis, pH, titratable acidity in lactic acid, lipids and protein concentrations, density, rheology and sensory acceptance trials. The results were significantly positive. For the soy protein isolate analysis, the dispersions produced by thermal treatment under alkaline ph (namely, pH 12) had the best performance. Concerning the SLM systems incorporated in yoghurt, further interesting results were found. Yoghurts produced with SLM added to alpha-tocopherol (alfa-tocopherol:beta-carotene concentrations of 1:2 and 1:1) were significantly better from those without alpha-tocopherol regarding colour stability for the observation period of 25 days. Future extensions may focus on enhancing beta-carotene loads to SLM systems as well as on testing the incorporation of SLM systems (or their adaptations) in other food products, particularly those requiring additional colour intensity.
 
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Publishing Date
2015-02-11
 
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