Preparation and characterization of emulsions and microcapsules of buriti oil (Mauritia flexuosa) using isolated soy protein and high-methoxy pectin as stabilizer

• Grant number: 14/08520-6
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: September 01, 2014
• End date: February 28, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Vânia Regina Nicoletti Telis
• Grantee: Mírian Luisa Faria Freitas
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Buriti oil contains chemical compounds that give it special nutritional value, with values for beta-carotene higher than foods widely consumed by Brazilians or other fruits of the Amazon region. Carotenoids and tocols are relatively unstable and the emulsion technology represents an appropriate way to encapsulate, protect and release compounds such as these ones. An emulsion consists of two immiscible liquids (usually oil and water), with one liquid dispersed in small droplets in the other. The addition of stabilizers such as the protein-polysaccharide pair makes it possible the formation of kinetically stable emulsions. The soy protein isolate contains about 90% protein, and pectin is the most commonly used stabilizer in acidic protein-based beverages and can produce complexes in acid pH. To increase the stability of certain compounds, microencapsulation based on emulsification followed by spray drying is often utilized. In this way, this project has the general objective of preparing and characterizing Buriti oil emulsions using isolated soy protein and high-methoxy pectin. This will be followed by production of microcapsules by drying these emulsions in spray dryer and characterizing them, seeking to obtain products that retain the stability of carotenoids and tocols for enriching industrial foods. This will also contribute to increasing knowledge about the interactive behavior of this pair of biopolymers. (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

ZUANON, LARISSA A. C.; FUZARI, NATHALIA C.; FERREIRA, SUNGIL; FREITAS, MIRIAN L. F.; MOSER, POLIANA; NICOLETTI, VANIA R.. Production and Storage Properties of Spray-Dried Red Beet Extract Using Polysaccharide-Based Carrier Systems. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 15, n. 7, JUL 2019. (15/23290-0, 16/06204-5, 10/09614-3, 14/02910-7, 14/08520-6)

MÍRIAN LUISA FARIA FREITAS; KIVIA MISLAINE ALBANO; VÂNIA REGINA NICOLETTI TELIS. Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex. POLIMEROS-CIENCIA E TECNOLOGIA, v. 27, n. 1, p. 62-67, 2017-03-00. (14/08520-6, 13/10842-9, 14/02910-7)

FARIA FREITAS, MIRIAN LUISA; BADAN RIBEIRO, ANA PAULA; NICOLETTI, VANIA REGINA. Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure. Food Technology and Biotechnology, v. 58, n. 2, p. 159-172, APR-JUN 2020. (14/02910-7, 14/08520-6)

FREITAS, M. L. F.; CHISTE, R. C.; POLACHINI, T. C.; SARDELLA, L. A. C. Z.; ARANHA, C. P. M.; RIBEIRO, A. P. B.; NICOLETTI, V. R.. Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil. GRASAS Y ACEITES, v. 68, n. 4, OCT-DEC 2017. (14/02910-7, 14/08520-6)

RIBEIRO, MIRIAN LUISA FARIA FREITAS; ROOS, YRJOE HENRIK; RIBEIRO, ANA PAULA BADAN; NICOLETTI, VANIA REGINA. Effects of maltodextrin content in double-layer emulsion for production and storage of spray-dried carotenoid-rich microcapsules. FOOD AND BIOPRODUCTS PROCESSING, v. 124, p. 208-221, NOV 2020. (14/08520-6)

FARIA FREITAS, MIRIAN LUISA; POLACHINI, TIAGO CARREGARI; DE SOUZA, ANA CRISTINA; TELIS-ROMERO, JAVIER. Sorption isotherms and thermodynamic properties of grated Parmesan cheese. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 51, n. 1, p. 250-259, JAN 2016. (13/09344-4, 14/08520-6)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

FREITAS, Mírian Luisa Faria. Preparation and characterization of buriti (Mauritia flexuosa) oil emulsions and microcapsules using soy protein isolate and high-methoxyl pectin as stabilizers. 2018. Doctoral Thesis - Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto São José do Rio Preto.