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Authors
Abstract(s)
A utilização de corantes naturais é uma tendência de marketing atual, pois possuem benefícios para a saúde e o seu uso vai ao encontro das preocupações dos consumidores com a segurança dos corantes artificiais. Porém, a sua utilização eficiente apresenta vários desafios. A curcumina é um corante natural que, além de conferir cor, possui diversas atividades biológicas, servindo de alternativa a alguns corantes artificiais. Tal como grande parte dos corantes naturais, apresenta sensibilidade a tratamentos térmicos, o que limita a sua aplicação em produtos alimentares submetidos ao cozimento em fornos, como por exemplo, os produtos de pastelaria/panificação, sendo a encapsulação uma alternativa que pode ser utilizada para superar este problema. Neste contexto, o trabalho teve como objetivo encapsular a curcumina em matrizes lipídicas sólidas, viabilizando a sua estabilidade térmica para posterior aplicação em produtos de pastelaria/panificação, garantindo a manutenção da cor. A composição do material encapsulante foi definida por um planeamento experimental simplex-centroid. A técnica utilizada para a produção das partículas foi o Spray Congealing, tendo sido produzidas três formulações compostas por cera de abelha, cera de carnaúba e miglyol 812 em diferentes proporções. Estudos de caracterização foram realizados mostrando que a curcumina foi eficientemente encapsulada e análises de microscopia ótica mostraram que as micropartículas produzidas apresentaram formato esférico com tamanhos na faixa de micrômetros (0,19-139 μm). A estabilidade térmica das partículas foi avaliada por Calorimetria de Varrimento Diferencial (DSC), as interações entre o material encapsulante e o principio ativo foram analisadas por Espectroscopia de Infravermelho com Transformada de Fourier (FTIR) e um delineamento Box-Behenken foi realizado permitindo descrever a variação da cor com a temperatura, o tempo de aquecimento e a composição do material encapsulante. Os resultados do planeamento foram também submetidos a uma análise de componentes principais (PCA), tendo as micropartículas encapsuladas com cera de abelha pura e com a mistura cera de abelha, carnaúba e miglyol as que conduziram a uma menor variação de cor. Por fim as micropartículas foram adicionadas a matrizes alimentares com diferente carácter hidrofílico/lipofílico, sendo elas, queijo fundido, nata de culinária, manteiga, leite condensado, margarina vegetal líquida, iogurte natural com 0% de matéria gorda, iogurte natural, iogurte natural batido (tipo Grego) e maionese, tendo-se avaliado o seu comportamento quanto à estabilidade da cor durante o armazenamento por 7 dias, tendo o teor de humidade influência direta na homogeneidade do ingrediente corante com a matriz alimentar.
The use of natural colorants is a current marketing trend; they have health benefits and their use meets consumer’s concerns with the safety of artificial counterparts. However, their efficient use presents several challenges. Curcumin is a natural colorant that, in addition to conferring color, has several biological activities, serving as an alternative to some artificial colorants. Like most natural colorants, it is sensitive to heat treatments, which limits its application in foodstuffs submitted to cooking in ovens, as is the case of pastry/bakery products, being encapsulation an alternative that can be used to overcome this problem. In this context, the objective of the present work was to encapsulate curcumin in solid lipid matrices, increasing thermal stability for subsequent application in pastry/bakery products, ensuring color maintenance. The composition of the encapsulating material was defined by a simplex-centroid experimental design. The technique used for the production of the particles was Spray Congealing, and three formulations comprising beeswax, carnauba wax and miglyol 812 in different proportions were produced. Characterization studies were performed showing that curcumin was efficiently encapsulated and optical microscopy analyzes showed that the produced microparticles had a spherical shape with sizes in the micrometer range (0,19-139 μm). The thermal stability of the particles was evaluated by Differential Scanning Calorimetry (DSC), the interactions between the encapsulating material and the active principle were analyzed by Fourier Transform Infrared Spectroscopy (FTIR), and a Box-Behnken design was performed allowing to describe the color variation with temperature, heating time and the composition of the encapsulating material. The results of the planning were also submitted to a principal component analysis (PCA) showing that the microparticles encapsulated with pure beeswax and the mixture of beeswax, carnauba and miglyol were the ones conducting to the lowest color variation. Finally, the microparticles were added into food matrices with different hydrophilic/lipophilic character, such as melted cheese, cooking cream, butter, condensed milk, liquid vegetable margarine, natural yogurt with 0% fat, natural yogurt, natural yogurt whipped (Greek type) and mayonnaise, and color stability was evaluated during a storage period of 7 days, having the moisture content a direct influence on the color homogeneity of the food matrix.
The use of natural colorants is a current marketing trend; they have health benefits and their use meets consumer’s concerns with the safety of artificial counterparts. However, their efficient use presents several challenges. Curcumin is a natural colorant that, in addition to conferring color, has several biological activities, serving as an alternative to some artificial colorants. Like most natural colorants, it is sensitive to heat treatments, which limits its application in foodstuffs submitted to cooking in ovens, as is the case of pastry/bakery products, being encapsulation an alternative that can be used to overcome this problem. In this context, the objective of the present work was to encapsulate curcumin in solid lipid matrices, increasing thermal stability for subsequent application in pastry/bakery products, ensuring color maintenance. The composition of the encapsulating material was defined by a simplex-centroid experimental design. The technique used for the production of the particles was Spray Congealing, and three formulations comprising beeswax, carnauba wax and miglyol 812 in different proportions were produced. Characterization studies were performed showing that curcumin was efficiently encapsulated and optical microscopy analyzes showed that the produced microparticles had a spherical shape with sizes in the micrometer range (0,19-139 μm). The thermal stability of the particles was evaluated by Differential Scanning Calorimetry (DSC), the interactions between the encapsulating material and the active principle were analyzed by Fourier Transform Infrared Spectroscopy (FTIR), and a Box-Behnken design was performed allowing to describe the color variation with temperature, heating time and the composition of the encapsulating material. The results of the planning were also submitted to a principal component analysis (PCA) showing that the microparticles encapsulated with pure beeswax and the mixture of beeswax, carnauba and miglyol were the ones conducting to the lowest color variation. Finally, the microparticles were added into food matrices with different hydrophilic/lipophilic character, such as melted cheese, cooking cream, butter, condensed milk, liquid vegetable margarine, natural yogurt with 0% fat, natural yogurt, natural yogurt whipped (Greek type) and mayonnaise, and color stability was evaluated during a storage period of 7 days, having the moisture content a direct influence on the color homogeneity of the food matrix.
Description
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
Keywords
Corantes naturais Curcumina