Setembro 2018 vol. 1 num. 5 - XXII Congresso Brasileiro de Engenharia Química

Oral - Open Access.

Idioma principal

Microencapsulation of buriti oil using chickpea protein-pectin and oxidative stability

Microencapsulation of buriti oil using chickpea protein-pectin and oxidative stability

MOSER, P ; NICOLETTI, V. R ; BRUECKNER-GUEHMANN, M ; DRUSCH, S. ;

Oral:

Chickpea protein (CP) and chickpea protein – pectin (CP-HMP) were used to emulsify and microencapsulate buriti oil and the physical properties and oxidative stability of microcapsules were evaluated. Single layer and bilayer emulsions were homogenized at 300 bar and spray -dried at 180/70 ºC and 210/90 ºC. The microcapsules were stored at 20 ºC and 33% relative humidity, and the conjugated dienes were evaluated for 6 months. The microcapsules formulated with CP-HMP presented higher moisture and encapsulation efficiency than CP. The content of conjugated dienes in the oil remained constant after emulsification and spray-drying. The microcapsules presented an increase of conjugated dienes with storage time.

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DOI: 10.5151/cobeq2018-CO.008

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Como citar:

MOSER, P; NICOLETTI, V. R; BRUECKNER-GUEHMANN, M; DRUSCH, S.; "Microencapsulation of buriti oil using chickpea protein-pectin and oxidative stability", p. 4099-4102 . In: . São Paulo: Blucher, 2018.
ISSN 2359-1757, DOI 10.5151/cobeq2018-CO.008

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