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Agregando Valor a las Frutas del Cerrado Brasileño: Encapsulación de Aceite de Pequi a Través del Secado por Atomización

DOI: http://dx.doi.org/10.13083/1414-3984/reveng.v24n3p197-204



Joyce M. G. da Costa1, Ariel A. C. T. Hijo2, Eric K. Silva3, Soraia V. Borges4 & Gerson R. Marques5


Resumen: El aceite de pequi es un producto rico nutricionalmente y su encapsulación por spray drying tiene como finalidad aumentar su vida útil y facilidad de utilización. Este trabajo tiene como objetivos la caracterización física, química y morfológica del aceite de pequi encapsulado por spray drying. Fue utilizado una emulsión 10 % (p/p) teniendo como encapsulantes una mezcla de 25/50/25 de respectivamente, goma arábica, almidón modificado y maltodextrina. Las condiciones de secado fueron: 180 y 105 °C del aire de entrada y salida del secador, respectivamente, y sistema de atomización en pico doble fluido, con flujo de alimentación de 0.96 L. h-1. El proceso utilizado resulta en un rendimiento de 36% de aceite encapsulado, partículas esféricas, lisas y algunas con invaginaciones, alta polidispersidad en cuanto al tamaño y una tendencia a aglomeraciones de las partículas. El producto presentó buena solubilidad (79.38%, aproximado), baja humectabilidad (954s, aproximado), y luminosidad se aproxima al blanco y tiende al rojo y amarillo.

Palabras-clave: Caryocar brasiliense, nebulización, carotenoide, encapsulación, spray drying


Abstract: The pequi oil is a nutritionally rich product and the purpose of the encapsulation using spray drying is extending it shelf life and making it easier to handle. The aim of this work was to characterize physically, chemically and morphologically the pequi oil microparticles produced by spray drying. It was used an emulsion 10 % (w/w) and a wall system mixture of 25/50/25 consisted by gum arabic, modified starch and maltodextrin, respectively. The drying conditions were: 180 and 105 °C as inlet and outlet air temperature, respectively, and a double peak fluid atomization system with feed rate at 0.96 L.h-1. The results of the process show a 36 % of microencapsulation efficiency, spherical particles, smooth, and invaginations, high polydispersity as a function of size and a tendency of agglomerations of the particles. The product shows a great solubility (approximately 79.38%), a low wettability (approximately 954s), and it luminosity is close to the white and tends to red and yellow.

Key words: Caryocar brasiliense, nebulization, carotenoid, encapsulation, spray drying


1 Ingeniera de alimentos, profesor da UFVJM/ICT/Diamantina-MG, joyce.costa@ict.ufvjm.edu.br
2 Ingeniero de alimentos, universitario de doctorado da UNICAMP, arielhi@fea.unicamp.br
3 Ingeniero de alimentos, universitario de doctorado da UNICAMP, erickeven@hotmail.com
4 Ingeniera química, profesor da UFLA/DCA/Lavras-MG, sborges@dca.ufla.br
5 Ingeniero químico, universitario de doctorado da UFLA/DCA/Lavras-MG, greginaldo@gmail.com


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