Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked

Brazilian Journal of Food Research

Melina Maynara Carvalho de Almeida²  Fernanda Vitória Leimann²  Rayssa Cristine Simoni³  Odinei Hess Gonçalves²  Marianne Ayumi Shirai²  Camila Carolina Veiga¹ 

[1] UTFPR-CM;Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brasil, + 55 44 3518-1524.;Departamento Acadêmico de Alimentos (DALIM), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão (UTFPR-CM, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brasil, [phone].

关键词: Transglutaminase;    encapsulation efficiency;    oil recovery;    water sorption isotherm.;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The roasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles, responsible by coffee aroma. The main objetive of the present work is the encapsulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The microcapsules were obtained by complex coacervation. The effect of the roasted coffee oil amount used and the stirring rate on the average diameter, oil recovery and encapsulation efficiency were evaluated. The microcapsules presented average diameter up to 29.30 ± 1.28 µm with narrow size distributions. The results varied from 78.45 ± 2.47 to 100.70 ± 5.23 % (oil recovery) and 32.50 ± 3.53 to 71.00 ± 4.24 % (encapsulation efficiency). The water sorption isotherm of microcapsules was evaluated at 25 ºC and the results were fitted with the Guggenhein-Anderson-de Boer (GAB) model, presenting a R 2equal to 0.9892 and “J�? shape behavior. Finally, the crosslinking reaction was investigated by Fourier Transform Infrared Spectroscopy (FTIR), showing that the crosslinking reaction promoted by transglutaminase introduced a band in microcapsules spectra located at 1550 cm -1corresponding to the monosubstituted amide.

【 授权许可】

Unknown