Evaluation of food grade surfactants in the formation of W/O microemulsions for subsequent encapsulation of betalain by complex coacervatio

Author(s)

Diana Maria Cano Higuita

• Document type: Doctoral Thesis
• Press: São José do Rio Preto. 2017-04-06.
• Institution: Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto
• Defense date: 2017-03-13
• Advisor: Vânia Regina Nicoletti Telis

Abstract

The microemulsions (MEs) are isotropic and thermodynamically stable mixtures between two immiscible solvents stabilized by surfactants with multiple applications in chemical, pharmaceutical and food industries. This work aims to evaluate two food grade surfactants – sorbitan monooleate (Span 80) and polysorbate 80 (Tween 80) – on formation of MEs, with addition of propylene glycol as cosurfactant and posterior characterization of the resulting system. The study prioritized the isotropic phase formed in the MEs, since their properties investigated by electric conductivity, differential scanning calorimetric and specific heat. Seven systems were obtained and identified as MEs along the dilution lines from surfactant:oil ratios of 9:1 and 8:2, up 20% of water. The systems obtained showed low conductivity, Newtonian behavior of typical microemulsion and, system oil in water (O/W) from a qualitative analysis. Analyses of SAXS shows a size ranging from ≈70 Å to ≈90 Å, with a shape defined as flattened globular and/or core-shell form. Once obtained and characterized the MEs, different contents of betalaine extract were incorporated into the aqueous phase of the microemulsion until the stabilization and mixture with wall materials to produce microcapsules by lyophilized process. Particle size distribution, morphology, betalain retention and color analyses were determined in the betalain microcapsules. In addition, a storage stability test to evaluate the degradation of the dye under controlled conditions of temperature and relative humidity, observing after 48 days, retention values of 62% with slight color changes. (AU)