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Previous issue date: 2013-08-08 / The industries of food, medicine and cosmetic apply microencapsulation for many
reasons, among them, stabilize the active, control the release of encapsulated and separate
incompatible components of the formulation. In this context, microencapsulation techniques
have been used in the food industry to provide stable liquid and solid ingredients.
Anthocyanins have high antioxidant potential, but they are photodegradable. The challenges
are therefore directed to the research for techniques that could make this potential remaining
active and bioavailable and could be used as a vehicle for the delivery release of bioactive and
micronutrients in appropriate conditions and levels. This work has as main objective to
propose a method to encapsulate the anthocyanins in the extract of mountain apple using the
interfacial polymerization technique. As well as to define the ideal conditions of temperature
and agitation system for this procedure. The microparticles were characterized for size,
morphology, active distribution, surface charge, degradation, composition and stability. The
results, like particle diameter of 5.94 μm and Zeta potential of 7.03 mV, showed that the
technique used to obtain these microparticles was satisfactory and has potential for
application in cosmetics and food / As ind?strias de alimentos, medicamentos e cosm?ticos aplicam a
microencapsula??o por diversas raz?es, dentre elas, estabilizar o ativo, controlar a libera??o
do encapsulado e separar componentes incompat?veis da formula??o. Dentro deste contexto,
as t?cnicas de microencapsula??o t?m sido usadas na ind?stria de alimentos para fornecer
ingredientes l?quidos e s?lidos est?veis. As antocianinas possuem alto potencial antioxidante,
entretanto s?o fotodegrad?veis. Os desafios s?o portanto, direcionados ? busca de t?cnicas que
fa?am com que este potencial permane?a ativo e biodispon?vel para que possa ser usado como
ve?culo para a libera??o de bioativos e micronutrientes, em condi??es e n?veis adequados.
Este trabalho tem como objetivo principal propor uma t?cnica para encapsular as antocianinas
presentes no extrato do jambo vermelho utilizando a t?cnica de polimeriza??o interfacial.
Foram definidas as condi??es ideais de temperatura e agita??o do sistema para o referido
processo. As micropart?culas obtidas foram caracterizadas quanto ao tamanho, morfologia,
distribui??o do ativo, carga superficial, degrada??o, composi??o e estabilidade. Os resultados
obtidos, tal como di?metro de part?cula de 5,94 μm e potencial Zeta de +7,03 mV, mostraram
que a t?cnica utilizada para obten??o destas micropart?culas foi satisfat?ria e possui potencial
para aplica??o na ind?stria de cosm?ticos e alimentos
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.ufrn.br:123456789/15845 |
| Date | 08 August 2013 |
| Creators | Maia, Juliana Le?o |
| Contributors | CPF:14086034468, http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787367Y9, Moura Neto, Erico de, CPF:03351256620, http://lattes.cnpq.br/6868625188674966, Medeiros, Maria de F?tima Dantas de, CPF:41294734415, http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788622A0, Santos, Everaldo Silvino dos, CPF:87510383404, http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4799564Y2, Mata, Ana L?cia de Medeiros Lula da |
| Publisher | Universidade Federal do Rio Grande do Norte, Programa de P?s-Gradua??o em Engenharia Qu?mica, UFRN, BR, Pesquisa e Desenvolvimento de Tecnologias Regionais |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Repositório Institucional da UFRN, instname:Universidade Federal do Rio Grande do Norte, instacron:UFRN |
| Rights | info:eu-repo/semantics/openAccess |
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