Produção, caracterização e estabilidade de óleo de abacate microencapsulado usando goma arábica e inulina

Abstract

Avocado oil has significant levels of unsaturated fats and bioactive components being considered a functional oil. However, like most oils, it is very sensitive to oxidative deterioration. Within this context, the aim of this work was to microencapsulate avocado oil using different wall materials, to facilitate its incorporation into food matrices and improve its physical-chemical characteristics and stability. The powdered avocado oil was produced from spray drying, using only Arabic gum (GA) and its combination with inulin (IN) in different proportions (1: 1 and 3: 1) as encapsulating materials. The characteristics of the emulsions, particles produced and the oxidative stability of the encapsulated oil were evaluated. It was found that a higher proportion of IN causes a decrease in the viscosity and stability of the emulsion. The presence of IN in the smallest proportion (3: 1) resulted in a better encapsulation efficiency (67%). The physical and reconstitution properties were improved with the addition of IN. Microencapsulated oil showed better oxidative stability when compared to free oil. The peroxide index of the encapsulated oil for the different treatments did not undergo major changes over 8 weeks at 40 or 60 ° C. On the other hand, the free oil presented a higher level of oxidation with an increase in the storage temperature. In general, the particles produced using GA partially replaced by IN (3: 1), showed interesting properties and promising characteristics for the food industry. In addition to facilitating the processing, storage and transportation of products, theses materials provided good oxidative stability.