| Texto completo | |
| Autor(es): |
Brito-Oliveira, Thais C.
;
Molina, Camila V.
;
Netto, Flavia M.
;
Pinho, Samantha C.
Número total de Autores: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Journal of Food Science; v. 82, n. 3, p. 659-669, MAR 2017. |
| Citações Web of Science: | 11 |
| Resumo | |
The objectives of this research were to study the encapsulation of beta-carotene (BC) in solid lipid microparticles (SLM) of palm stearin (PS) and stabilized with hydrolyzed soy protein isolate (HSPI), and also to investigate the effect of alpha-tocopherol (TOC) addition to the systems. Through the characterizations of SLM produced with different formulations, it was verified that systems with 5% (w/v) PS, 1.0% (w/v) HSPI, and 0.3% (w/v) xanthan gum (XG) presented the highest stability, with average diameters of approximately 1.2 mu m. This formulation was applied for the production of BC-loaded SLM, with different concentrations of TOC. In SLM containing TOC, nearly 75% of encapsulated BC was preserved after 45 d of storage. The kinetic profiles for degradation of encapsulated BC were fitted to a pseudo-1st-order model, and the results showed that the main difference among the systems with different BC: TOC ratios was the residual concentration of BC. The stability of the BC-loaded SLMs was also studied after stress conditions, and the results showed that the SLMs were able to support thermal treatments over 60 degrees C but presented low stability after different ionic strength stresses. (AU) | |
| Processo FAPESP: | 12/10367-6 - Microencapsulação de beta-caroteno em partículas lipídicas sólidas estabilizadas com tensoativo protéico |
| Beneficiário: | Thais Carvalho Brito Oliveira |
| Modalidade de apoio: | Bolsas no Brasil - Iniciação Científica |