Desenvolvimento e caracterização de micropartículas lipídicas sólidas obtidas po spray chilling contendo compostos bioativos naturais

Abstract

This work presents the development and characterization of solid lipid microparticles (SLMs) produced by spray chilling and containing natural bioactive compounds, with a focus on the protection and controlled release of curcumin and carotenoids. The study is structured into three main components: the first article addresses the production of SLMs with a lipophilic extract of Curcuma longa, using murumuru butter and stearic acid as wall materials, with emphasis on storage stability and performance under in vitro digestion; the second article focuses on the encapsulation of carotenoids extracted from annatto (Bixa orellana), evaluating different extraction methods and lipid-based materials in relation to the physicochemical properties of the particles; and the third component corresponds to a patent application for a sustainable and efficient technique for the lipophilic extraction of bioactive compounds directly into lipid matrices. The resulting microparticles exhibited spherical morphology, thermal and oxidative stability, high retention of bioactive compounds, and targeted release in simulated gastrointestinal conditions. The proposed encapsulation approach by solvent-free spray chilling proves suitable for heat-sensitive compounds and promotes the valorization of Amazonian resources for functional applications in the food, cosmetic, and pharmaceutical sectors. Furthermore, the findings contribute to strengthening the bioeconomy and adding value to native Amazonian species, aligning with sustainability guidelines and technological innovation. The multidisciplinary approach, encompassing food science, process engineering, and sustainability, endows this thesis with academic, industrial, and societal relevance, fostering the utilization of natural resources through feasible and environmentally responsible technological solutions.