Effect of different polysaccharides and crosslinkers on echium oil microcapsules.
Microencapsulation by complex coacervation using gelatin and arabic gum (AG) as wall materials and transglutaminase for crosslinking is commonly used. However, AG is only produced in a few countries and transglutaminase is expensive. This work aimed to evaluate the encapsulation of echium oil by complex coacervation using gelatin and cashew gum (CG) as wall materials and sinapic acid (S) as crosslinker. Treatments were analyzed in relation to morphology, particle size, circularity, accelerated oxidation and submitted to different stress conditions. Rounded microcapsules were obtained for treatments with AG (45.45μm) and microcapsules of undefined format were obtained for treatments with CG (22.06μm). The S incorporation for 12h improved the oil stability by three fold compared to oil encapsulated without crosslinkers. Treatments with CG and S were resistant to different stress conditions similar to treatments with AG and transglutaminase, making this an alternative for delivery/application of compounds in food products.
University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900, Pirassununga, SP, Brazil. Electronic address: talita.comunian@usp.br.
Talita A
TA
Comunian
University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900, Pirassununga, SP, Brazil; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, 28040, Madrid, Spain.
Joaquin
J
Gomez-Estaca
Embrapa Agroindústria Tropical. Rua Dra. Sara Mesquita 2270, CEP 60511-110, Fortaleza, CE, Brazil.
Roselayne
R
Ferro-Furtado
University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900, Pirassununga, SP, Brazil.
Gelson José Andrade
GJ
Conceição
University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900, Pirassununga, SP, Brazil.
Izabel Cristina Freitas
IC
Moraes
University of São Paulo, Faculty of Pharmaceutical Sciences, Av. Professor Lineu Prestes, 580, Bairro Butantã, CEP 05434-070, São Paulo, SP, Brazil.
Inar Alves
IA
de Castro
University of São Paulo, Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900, Pirassununga, SP, Brazil.
Carmen S
CS
Favaro-Trindade
D031021:Anacardium / Q000737:chemistry; D002214:Capsules; D003373:Coumaric Acids / Q000737:chemistry; D036661:Echium / Q000737:chemistry*; D005780:Gelatin / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D016877:Oxidants / Q000737:chemistry; D010316:Particle Size; D053149:Plant Gums / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry; D013696:Temperature
D002214:Capsules; D003373:Coumaric Acids; D016877:Oxidants; D053149:Plant Gums; D010938:Plant Oils; D011134:Polysaccharides; D013395:Sucrose; C073734:sinapinic acid; D005780:Gelatin
Cashew gum; Complex coacervation; Crosslinking; Omega 3 fatty acids; Sinapic acid; Transglutaminase