Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/41428
Title: Produção, caracterização e estabilidade de óleo de abacate microencapsulado usando goma arábica e inulina
Other Titles: Production, characterization and stability of microencapsulated avocado oil using gum arabic and inulin
Authors: Botrel, Diego Alvarenga
Nunes, Cleiton Antônio
Botrel, Diego Alvarenga
Kobori, Cíntia Nanci
Nascimento, Bruna de Souza
Keywords: Encapsulação
Spray drying
Biopolímeros
Abacate Haas
Estabilidade oxidativa
Encapsulation
Spray drying
Biopolymers
Haas avocado
Oxidative stability
Issue Date: 12-Jun-2020
Publisher: Universidade Federal de Lavras
Citation: FERNANDES, J. G. Produção, caracterização e estabilidade de óleo de abacate microencapsulado usando goma arábica e inulina. 2020. 82 p. Dissertação (Mestrado em Engenharia de Biomateriais)–Universidade Federal de Lavras, Lavras, 2020.
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.
URI: http://repositorio.ufla.br/jspui/handle/1/41428
Appears in Collections:Engenharia de Biomateriais – Mestrado (Dissertações)



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