Preparation and characterization of buriti (Mauritia flexuosa) oil emulsions with addition of maltodextrin and microcapsules produced by spray drying

• Grant number: 16/25335-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2017
• End date: December 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Vânia Regina Nicoletti Telis
• Grantee: Jhonatan Silva Santos
• 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 (Mauritia flexuosa) oil stands out for the presence of bioactive compounds, presenting high concentrations of monounsaturated fatty acids, carotenoids and tocopherols. However, these compounds are easily degraded under exposition to light, oxygen and high temperatures, requiring the use of techniques for their retention and preservation. In order to meet the need of bioactive compounds protection, emulsion and microencapsulation technologies have been successfully studied and applied in food and pharmaceutical industries. The complexes formed by soy protein and high-methoxyl pectin can be used as efficient stabilizers in emulsions by forming a double layer around oil droplets. Spray drying emulsions may result in formation of microcapsules, and maltodextrin is known as a good drying aid. In this scenario, the present project aims to study the addition of maltodextrin to buriti oil emulsion, in order to optimize microcapsules production through spray drying of these systems. (AU)