Electrospun microfibers of zein and polyethylene oxide: A study on pequi carotenoid encapsulation

Autor(es)

Ramos-Souza, Caroline ; da Trindade, Leticia Guerreiro ; Braga, Anna Rafaela Cavalcante ; Perrechil, Fabiana ; De Rosso, Veridiana Vera

• Tipo de documento: Artigo Científico
• Fonte: FOOD HYDROCOLLOIDS; v. 166, p. 4-pg., 2025-03-04.

Resumo

The encapsulation technology was tested in two formulations for electrospinning with incorporation of carotenoid, a lipophilic compound. F1 (zein and Polyethylene oxide [PEO]) demonstrated better electrospinability than F2 (zein, PEO, and pectin), and all samples exhibited hydrophilic characteristics. The particle sizes ranging from 2.00 +/- 1.14 to 5.02 +/- 3.05 mu m, forming uniform, tubular microfibers with well-defined diameters for most electrospun fibers. The incorporation of pectin (F2) produced significantly larger microfibers (p < 0.05) compared to F1. The addition of non-saponified carotenoids resulted in a non-homogeneous solution with phase separation. Carotenoid degradation was not evident in F1, indicating that the formulation may have offered a degree of protection and contributed to the effective encapsulation of carotenoids. Both formulations showed minimal mass loss up to 250 C-degrees, demonstrating thermal stability. (AU)

• Processo FAPESP: 21/00596-7 - Estudo da substituição do corante amarelo tartrazina por carotenoides de Pequi extraídos utilizando líquidos iônicos de alta performance
• Beneficiário: Caroline Ramos da Silva Souza
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 21/02692-3 - Estudo para substituição de corantes artificiais por carotenoides de frutas brasileiras: respostas tecnológicas inovadoras para aplicações em alimentos
• Beneficiário: Veridiana Vera de Rosso
• Modalidade de apoio: Auxílio à Pesquisa - Regular