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Authors
Abstract(s)
A tendência pela utilização de corantes naturais em substituição dos corantes sintéticos vem crescendo dia-a-dia devido aos benefícios que estes apresentam para a saúde. Contudo, é um grande desafio para a indústria obter sistemas baseados em corantes naturais que sejam estáveis, obter produtos com bons rendimentos e isentos de toxidade, quando se visa à sua aplicação em matrizes alimentares. Existem diversas técnicas para a estabilização de corantes, como por exemplo a encapsulação, que consiste em revestir o corante com uma matriz protetora à escala micro/nanométrica conferindo assim proteção e maior vida útil. Com o objetivo de produzir sistemas corantes para aplicação em matrizes alimentares, neste trabalho foi selecionado o corante natural β-caroteno, que fornece diversos benefícios para saúde tais quais, atividade antioxidante e atividade pró-vitamínica A. Foram comparados diferentes processos de micro/nanoencapsulação, nomeadamente spray congealing, homogeneização de alta pressão (HAP) e dispersão a quente. As vantagens e desvantagens de utilização de cada uma das técnicas foi avaliada e discutida. Os produtos obtidos foram caracterizados por microscopia ótica (MOP), microscopia electrónica (SEM) e tamanho de partícula (dispersão de luz). Finalmente foi realizado o teste numa matriz alimentar amplamente consumida e apreciada pelo consumidor (maionese), a fim de avaliar a sua capacidade de solubilidade, de coloração e de estabilidade durante um tempo de armazenamento de 15 dias. Com os resultados obtido foi possível relacionar o tamanho das partículas com seu poder de coloração e estabilidade. Foi evidente a melhor solubilidade das micropartículas produzidas pelo método de dispersão a quente contendo 3% de emulsionante, assim como a sua capacidade de coloração, permitindo atingir a tonalidade pretendida. Os resultados obtidos permitiram também constatar a estabilidade da cor e dos parâmetros nutricionais avaliados na mistura, ao fim de 15 dias de armazenamento a 6ºC.
The trend towards the use of natural colorants as substitutes for the synthetic ones has been increasing daily due to the benefits they present to health. However, it is a major challenge for the industry to maintain stable systems based on natural colorants, in order to obtain products at good yields and free of toxicity, when it is aimed their application in food matrices. There are a number of techniques for stabilizing colorants, some referred as encapsulation processes, which consist in coating the colorant at micro/nanometric scale with a protective film thus affording protection and longer shelf-life. In order to produce colorant systems for application in food matrices, the natural colorant β carotene was selected, which provides several health benefits such as antioxidant activity and pro-vitamin A activity. Two different processes of micro/nanoencapsulation will be tested i) high pressure homogenization and ii) spray congealing technique. The product of these two techniques will be evaluated concerning the colorant power that will be correlated with the obtained particle size obtained. Finally, tests will be performed in food matrices. The present work intends to make the bibliographic review to support the theme and define the main methodologies to be applied. The obtained products will be characterized by optical microscopy (MOP), electron microscopy (SEM) and particle size (light scattering). Finally, the test will be carried out on a food matrix widely consumed and appreciated by the consumer (mayonnaise), in order to evaluate its solubility, staining and stability during a storage time of 15 days. With the results obtained it was possible to relate the size of the particles with their staining power and stability. The best solubility of the microparticles produced by the hot dispersion method containing 3% emulsifier, as well as its coloring ability, was evident, allowing the desired shade to be achieved. The results also showed the stability of the color and the nutritional parameters evaluated in the mixture, after 15 days of storage at 6ºC
The trend towards the use of natural colorants as substitutes for the synthetic ones has been increasing daily due to the benefits they present to health. However, it is a major challenge for the industry to maintain stable systems based on natural colorants, in order to obtain products at good yields and free of toxicity, when it is aimed their application in food matrices. There are a number of techniques for stabilizing colorants, some referred as encapsulation processes, which consist in coating the colorant at micro/nanometric scale with a protective film thus affording protection and longer shelf-life. In order to produce colorant systems for application in food matrices, the natural colorant β carotene was selected, which provides several health benefits such as antioxidant activity and pro-vitamin A activity. Two different processes of micro/nanoencapsulation will be tested i) high pressure homogenization and ii) spray congealing technique. The product of these two techniques will be evaluated concerning the colorant power that will be correlated with the obtained particle size obtained. Finally, tests will be performed in food matrices. The present work intends to make the bibliographic review to support the theme and define the main methodologies to be applied. The obtained products will be characterized by optical microscopy (MOP), electron microscopy (SEM) and particle size (light scattering). Finally, the test will be carried out on a food matrix widely consumed and appreciated by the consumer (mayonnaise), in order to evaluate its solubility, staining and stability during a storage time of 15 days. With the results obtained it was possible to relate the size of the particles with their staining power and stability. The best solubility of the microparticles produced by the hot dispersion method containing 3% emulsifier, as well as its coloring ability, was evident, allowing the desired shade to be achieved. The results also showed the stability of the color and the nutritional parameters evaluated in the mixture, after 15 days of storage at 6ºC
Description
Dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
Keywords
Corantes naturais Estabilização Homogeneização de alta pressão Dispersão a quente Spray congealing Aplicações alimentares