Microencapsulation, in the food industry, is a process in which one or more ingredients or additives are coated with an edible capsule extremely small. This is an innovative technology that has been successfully used in cosmetics, pharmaceutical and food industries. This technique can troubleshoot limitations on the use of food ingredients, such as natural pigments which are sensitive to light, heat, oxygen and pH. The aim of this work is to investigate the microencapsulation process by ionic gelation associated with the electrostatic interaction of colorants extracted from buriti pulp. For the ionic gelation step are evaluated two alternatives of biopolymers: alginate and pectin esterification amidated low, both being gelled in the presence of calcium ions. Then, the microcapsules produced are coated by electrostatic interaction with whey protein (WPC). The conditions for the adsorption of proteins on the surface of particles of alginate or pectin are defined based on the analysis of free charge total protein and polysaccharides solutions, which will allow the definition of pH and relative amount of polysaccharide/protein be used for the production of microparticles. The particles are evaluated with respect to morphology, size distribution, breaking conditions, stable to light and temperature and oxidative stability of microencapsulated corant. Will also be assessed the best storage conditions by determining the water sorption behavior of the microcapsules.
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