Banca de DEFESA: KEITH HELLEN DIAS DA SILVA LIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : KEITH HELLEN DIAS DA SILVA LIRA
DATA : 26/07/2019
HORA: 09:00
LOCAL: Sala de Reuniões do Departamento de Saúde Coletiva - DSC/UFRN
TÍTULO:

Nanoencapsulation in porcine gelatine and isolated milk serum protein increases solubility of quinoa oil (Chenopodium quinoa) obtained by biotechnology

PALAVRAS-CHAVES:

Vegetable oils. Fatty acids. Vitamin E. Emulsification.

PÁGINAS: 87
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

QQuinoa oil (Chenopodium quinoa Willd.) is highly nutritious, however, liposolubility brings many technological challenges to its application in the food industry, as well as its usual extraction using organic solvents is economically unfeasible due to low yield. Thus, the present study aimed to perform the physicochemical and chemical characterization (fatty acid profile, alpha and gamma-tocopherol concentration and mineral determination) of quinoa oil obtained by biotechnological process, as well as to produce and characterize the quinoa oil encapsulated in porcine gelatin (PG) and in the combination whey protein isolated (WPI) and PG. The encapsulation was performed by the oil/water emulsification techniques to obtain the formulations OG4, OG8, OWG1.4 and OWG1.8, and multilayer emulsification for OWG2.4 and OWG2.8, varying the amount of quinoa oil (4 and 8 g). The encapsulates obtained were characterized by Scanning Electron Microscopy (SEM), X-ray Diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Laser Diffraction, Zeta Potential, and evaluated for the efficiency of incorporation (%) and solubility in water (%). The fatty acids profile of the oil showed a predominance of linoleic acid (55.39%), and the physicochemical characteristics evaluated were following the current legislation. The mineral that presented the highest concentration was phosphorus (2.04 mg.g-1), and the concentration of alpha and gamma-tocopherol was, respectively, 8.56 and 6.28 mg.100g-1 of oil. Regarding the characterization of the formulations obtained, it was observed the presence of particles with a smooth surface, without depressions or cracks; with average diameter and polydispersion index in the range 165.77 to 529.70 nm and 0.379 to 0.687, respectively; with superficial load varying between +3.76 and +12.06 mV; and semicrystalline structures. Besides, the FTIR indicated that in all the encapsulated there was the attenuation of the vibrations that characterize the crude oil, being more expressive in the formulations that contained the combination of encapsulating agents. Moreover, the formation of new vibrational bands, which indicate chemical interactions between the encapsulating agents and the oil. The incorporation efficiency and solubility in water found ranged from 77 to 91% and 48 to 71%, respectively. Therefore, the results show that the formulations produced by multilayer emulsification and with the combination of encapsulating agents (WPI and PG) presented the best characteristics to enable the application in food.

MEMBROS DA BANCA:
Presidente - 2378605 - CRISTIANE FERNANDES DE ASSIS
Externo ao Programa - 1544647 - MATHEUS DE FREITAS FERNANDES PEDROSA
Externo à Instituição - GLAUCIA MARIA PASTORE