Banca de DEFESA: GABRIELLE MAHARA MARTINS AZEVEDO CASTRO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : GABRIELLE MAHARA MARTINS AZEVEDO CASTRO
DATA : 29/11/2018
HORA: 09:00
LOCAL: Sala de aula 7 do Departamento de Nutrição - DNUT/UFRN
TÍTULO:

Nanoencapsulation of buriti oil (Mauritia flexuosa) in alginate and gelatin: obtaining, characterizing and evaluating solubility and antimicrobial potential.

PALAVRAS-CHAVES:

Vegetable oils; Fatty acids; Phenolic compounds; Emulsification; Porcine gelatin.

PÁGINAS: 91
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

Buriti oil (Mauritia flexuosa) presents great functional potential because it presents high levels of carotenoids, oleic acid and phenolic compounds. However, the liposolubility and oxidation of the bioactive compounds limit application as an ingredient in food. Based on this, the objective of the present study was to evaluate the isolated and conjugated effect of porcine gelatin and sodium alginate on buriti oil encapsulation, and the effect on solubility and antimicrobial potential. The vegetable oil was supplied by Plantus S.A. and was submitted to chemical characterization (profile of fatty acids and phenolic compounds) and evaluation of antimicrobial potential. The encapsulation was performed by the oil/water emulsification technique, using Tween 20 as a surfactant. The encapsulates obtained were characterized by MEV, FTIR, Laser Diffraction, Zeta Potential, XRD, and incorporation efficiency (%). In addition, they were evaluated for solubility and antimicrobial potential compared to crude oil. The fatty acid profile showed predominance of linoleic acid (53.36%) and palmitic acid (25.75%). The phenolic compound that presented the highest concentration was quercetin (20.53 (0.37) μg.g^-1). The characterization study showed that the encapsulates based on gelatin (OGS) presented spherical shape, smooth surface and low agglomeration, compared to that obtained through the combination of encapsulating agents (OAG). The FTIR indicated new chemical interactions present in the encapsulates due to the formation of new vibrational bands, mainly for OGS that presented greater attenuation of the vibrations present in the crude oil. The encapsulation efficiencies obtained for OGS and OAG were, respectively, 86.80% and 71.91% (p <0.05). In relation to water solubility, OGS had a higher percentage [89.83 (2.59)%] than OAG [42.84 (2.21)%] and pure buriti oil [3.91 (0.39 )%]. Therefore, it can be concluded that the encapsulation of buriti oil in gelatin was a promising strategy to increase the potential of buriti oil use in food.

MEMBROS DA BANCA:
Externo ao Programa - 1639820 - ARNOBIO ANTONIO DA SILVA JUNIOR
Presidente - 2378605 - CRISTIANE FERNANDES DE ASSIS
Externo à Instituição - JAILANE DE SOUZA AQUINO - UFPB