BR102022018204A2 - MICROENCAPSULATION OF ORANGE JUICE (CITRUS SINENSIS) AND HYDROLYZED COLLAGEN BY IONIC GELIFICATION - Google Patents
MICROENCAPSULATION OF ORANGE JUICE (CITRUS SINENSIS) AND HYDROLYZED COLLAGEN BY IONIC GELIFICATION Download PDFInfo
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- BR102022018204A2 BR102022018204A2 BR102022018204-3A BR102022018204A BR102022018204A2 BR 102022018204 A2 BR102022018204 A2 BR 102022018204A2 BR 102022018204 A BR102022018204 A BR 102022018204A BR 102022018204 A2 BR102022018204 A2 BR 102022018204A2
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- orange juice
- hydrolyzed collagen
- collagen
- solution
- microencapsulation
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Links
- 102000008186 Collagen Human genes 0.000 title claims abstract description 33
- 108010035532 Collagen Proteins 0.000 title claims abstract description 33
- 229920001436 collagen Polymers 0.000 title claims abstract description 33
- 235000015205 orange juice Nutrition 0.000 title claims abstract description 18
- 235000005976 Citrus sinensis Nutrition 0.000 title claims 4
- 240000002319 Citrus sinensis Species 0.000 title claims 4
- 239000003094 microcapsule Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000001879 gelation Methods 0.000 claims abstract description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 6
- 235000010419 agar Nutrition 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 241000206672 Gelidium Species 0.000 claims description 5
- 239000003349 gelling agent Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 239000000828 canola oil Substances 0.000 claims description 2
- 235000019519 canola oil Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 7
- 229930003268 Vitamin C Natural products 0.000 abstract description 7
- 235000019154 vitamin C Nutrition 0.000 abstract description 7
- 239000011718 vitamin C Substances 0.000 abstract description 7
- 239000004743 Polypropylene Substances 0.000 abstract description 2
- -1 polypropylene Polymers 0.000 abstract description 2
- 229920001155 polypropylene Polymers 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 6
- 235000006708 antioxidants Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000000370 Passiflora edulis Nutrition 0.000 description 3
- 244000288157 Passiflora edulis Species 0.000 description 3
- 230000000975 bioactive effect Effects 0.000 description 3
- 238000005538 encapsulation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 230000000529 probiotic effect Effects 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000207199 Citrus Species 0.000 description 2
- 244000002791 Myrciaria paraensis Species 0.000 description 2
- 235000016392 Myrciaria paraensis Nutrition 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-O (R)-carnitinium Chemical compound C[N+](C)(C)C[C@H](O)CC(O)=O PHIQHXFUZVPYII-ZCFIWIBFSA-O 0.000 description 1
- PITMOJXAHYPVLG-UHFFFAOYSA-N 2-acetyloxybenzoic acid;n-(4-ethoxyphenyl)acetamide;1,3,7-trimethylpurine-2,6-dione Chemical compound CCOC1=CC=C(NC(C)=O)C=C1.CC(=O)OC1=CC=CC=C1C(O)=O.CN1C(=O)N(C)C(=O)C2=C1N=CN2C PITMOJXAHYPVLG-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000000503 Collagen Type II Human genes 0.000 description 1
- 108010041390 Collagen Type II Proteins 0.000 description 1
- 101000595489 Homo sapiens Phosphatidylinositol N-acetylglucosaminyltransferase subunit A Proteins 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000012902 Nervous system disease Diseases 0.000 description 1
- 208000025966 Neurological disease Diseases 0.000 description 1
- 241000336896 Numata Species 0.000 description 1
- 102100036050 Phosphatidylinositol N-acetylglucosaminyltransferase subunit A Human genes 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 210000004087 cornea Anatomy 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011859 microparticle Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003270 steroid hormone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 210000000515 tooth Anatomy 0.000 description 1
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 1
- 230000036325 urinary excretion Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
Abstract
A presente invenção refere-se ao processo de obtenção de microcápsulas de suco de laranja e colágeno hidrolisado, sendo produzidas por meio do processo de gelificação iônica, a fim de que possam ser aplicadas em alimentos como uma boa fonte de colágeno e vitamina C. As microcápsulas podem ser consumidas como complemento em outros alimentos ou até mesmo, de forma pura. As microcápsulas produzidas foram acondicionadas em potes de polipropileno e armazenadas sob refrigeração a 5 ± 2°C por 16 dias, avaliando assim, a sua vida de prateleira.The present invention refers to the process of obtaining microcapsules of orange juice and hydrolyzed collagen, being produced through the ionic gelation process, so that they can be applied to foods as a good source of collagen and vitamin C. microcapsules can be consumed as a complement to other foods or even in pure form. The microcapsules produced were placed in polypropylene jars and stored under refrigeration at 5 ± 2°C for 16 days, thus evaluating their shelf life.
Description
[001] A presente invenção refere-se ao processo de obtenção de microcápsulas de suco de laranja e colágeno hidrolisado, produzidas pelo processo de gelificação iônica adequada para o uso em produtos alimentícios, podendo ser consumidas individualmente ou incorporadas em outros alimentos como uma boa fonte de colágeno e vitamina C.[001] The present invention refers to the process of obtaining microcapsules of orange juice and hydrolyzed collagen, produced by the ionic gelation process suitable for use in food products, which can be consumed individually or incorporated into other foods as a good source collagen and vitamin C.
[002] A ingestão de compostos antioxidantes e vitamina C está associada à prevenção de diversas doenças relacionadas ao estresse oxidativo humano, como câncer, inflamação, aterosclerose, diabetes, doenças cardiovasculares e neurológicas (CARO, A.D; PIGA, A; VACCA, V; AGABBIO, M. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry, vol. 84, n. 1, p. 99-105, 2004). Além disso, a Vitamina C exerce outras atividades biológicas essenciais, auxilia na síntese de colágeno, neurotransmissores, hormônios esteróides e carnitina. Infelizmente, o ser humano não é capaz de sintetizá- la, sendo imprescindível a ingestão de alimentos contendo vitamina C (BARROS, H.R.M; FERREIRA, T.A.P.C; GENOVESE, M.I. Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chemistry, vol. 134, n. 4, p. 1892-1898, 2012).[002] The intake of antioxidant compounds and vitamin C is associated with the prevention of several diseases related to human oxidative stress, such as cancer, inflammation, atherosclerosis, diabetes, cardiovascular and neurological diseases (CARO, A.D; PIGA, A; VACCA, V; AGABBIO, M. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Furthermore, Vitamin C exerts other essential biological activities, assisting in the synthesis of collagen, neurotransmitters, steroid hormones and carnitine. Unfortunately, humans are not capable of synthesizing it, making it essential to eat foods containing vitamin C (BARROS, H.R.M; FERREIRA, T.A.P.C; GENOVESE, M.I. Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil . Food Chemistry, vol. 134, no. 4, p.
[003] O colágeno é uma proteína de origem animal que atua principalmente, na integridade estrutural dos tecidos em que está presente. Existem pelo menos 27 tipos de colágeno e são denominados tipo I-XXVII. Ele integra parte da constituição de diversos tecidos fibrosos, como pele, ossos, vasos sanguíneos, tendões, músculos, córnea, ligamentos e dentes (SILVA, T.F. DA; PENNA, A.L.B. Colágeno: caracteristicas químicas e propriedades funcionais. Revista do Instituto Adolfo Lutz, v. 71, n. 3, p. 530-539, 2012).[003] Collagen is a protein of animal origin that acts mainly on the structural integrity of the tissues in which it is present. There are at least 27 types of collagen and they are called type I-XXVII. It is part of the constitution of various fibrous tissues, such as skin, bones, blood vessels, tendons, muscles, cornea, ligaments and teeth (SILVA, T.F. DA; PENNA, A.L.B. Collagen: chemical characteristics and functional properties. Revista do Instituto Adolfo Lutz, v. 71, n. 3, p. 530-539, 2012).
[004] O hidrolisado de colágeno é obtido por hidrólise ácida, básica ou enzimática do colágeno. Devido à melhor biodisponibilidade, os peptídeos com menores pesos moleculares são os favoritos quando comparados com as proteínas originais e peptídeos com maiores pesos moleculares (YAMAMOTO, S; DEGUCHI, K; ONUMA, M; NUMATA, M; SAKAI, Y. Absorption and urinary excretion of peptides after collagen tripeptide ingestion in humans. Biol. Pharm. Bull, vol. 39, p. 428-434, 2016). O uso de peptídeos de colágeno como suplementos alimentares em alimentos e bebidas, e como componentes bioativos em cosméticos, serviços de saúde e produtos farmacêuticos tem expandido (HONG, H; FAN, H; CHALAMAIAH, M; WU, J. Preparation of low-molecular- weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives. Food Chemistry, vol. 301, 2019).[004] Collagen hydrolyzate is obtained by acid, basic or enzymatic hydrolysis of collagen. Due to better bioavailability, peptides with lower molecular weights are favorites when compared to the original proteins and peptides with higher molecular weights (YAMAMOTO, S; DEGUCHI, K; ONUMA, M; NUMATA, M; SAKAI, Y. Absorption and urinary excretion of peptides after collagen tripeptide ingestion in humans. The use of collagen peptides as dietary supplements in foods and beverages, and as bioactive components in cosmetics, healthcare services and pharmaceuticals has expanded (HONG, H; FAN, H; CHALAMAIAH, M; WU, J. Preparation of low- molecular weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives Food Chemistry, vol.
[005] A encapsulação é uma tecnologia que envolve materiais sólidos, líquidos e gasosos por meio de coberturas poliméricas finas formando uma micropartícula, levando em consideração o baixo custo; fácil execução e não uso de solventes orgânicos, a microencapsulação por gelificação iônica apresenta uma tecnologia bastante aplicável na área de alimentos (Dordevic, V; Balanc, B; Belscak-Cvitanovic, A; Levic, S; Trifkovic, K; Kalusevic, A; Kostic, I; Komes, D; Bugarski, B; Nedovic, V. Encapsulation technology trends for the delivery of bioactive food compounds. Food Engineering Reviews, vol. 7, n. 4, p. 452 - 490, 2015).[005] Encapsulation is a technology that involves solid, liquid and gaseous materials through thin polymeric coatings forming a microparticle, taking into account low cost; easy execution and no use of organic solvents, microencapsulation by ionic gelation presents a technology that is very applicable in the food sector (Dordevic, V; Balanc, B; Belscak-Cvitanovic, A; Levic, S; Trifkovic, K; Kalusevic, A; Kostic, I; Bugarski, B; Nedovic, V. Encapsulation technology trends for the delivery of bioactive food compounds, vol.
[006] A presente invenção se refere em particular a microcápsulas de suco de laranja e colágeno hidrolisado, uma fonte de colágeno e de vitamina C, sendo assim, um produto com valor nutricional relevante.[006] The present invention refers in particular to microcapsules of orange juice and hydrolyzed collagen, a source of collagen and vitamin C, thus being a product with relevant nutritional value.
[007] A invenção BR 10 2019 001360 5 intitulada “Cápsula de polpa de maracujá com micro-organismo probiótico”, de 23 de janeiro de 2019, refere-se ao produto cápsula de polpa de maracujá com microrganismo probiótico obtido pelo processo de gelificação iônica da polpa de maracujá adicionada de microrganismos probióticos, o que difere do proposto neste documento que além de utilizar a laranja como fruta tem adição de colágeno.[007] The invention BR 10 2019 001360 5 entitled “Passion fruit pulp capsule with probiotic microorganism”, dated January 23, 2019, refers to the product passion fruit pulp capsule with probiotic microorganism obtained by the ionic gelation process of passion fruit pulp added with probiotic microorganisms, which differs from what is proposed in this document, which in addition to using orange as a fruit has the addition of collagen.
[008] A invenção BR 10 2018 00216 9 intitulada “Composição para preparo de bebida” de 31 de janeiro de 2018, refere-se a uma composição de pó para preparo de bebida à base de colágeno hidrolisado, que é uma combinação de colágeno do tipo i com colágeno do tipo ii e vitaminas c e d, o que difere do proposto neste documento que se trata de uma microcápsula de laranja com colágeno.[008] The invention BR 10 2018 00216 9 entitled “Composition for preparing drinks” of January 31, 2018, refers to a powder composition for preparing drinks based on hydrolyzed collagen, which is a combination of collagen from type i with type ii collagen and vitamins c and d, which differs from what is proposed in this document, which is an orange microcapsule with collagen.
[009] A invenção BRPI0804368 intitulada “Composição antioxidante compreendendo microcápsulas de camu-camu” de 13 de outubro de 2008, refere-se a composições antioxidantes compreendendo microcápsulas com um extrato vegetal, especialmente extratos de camu-camu, e um material encapsulante, o que difere do proposto neste documento que além do suco de laranja apresenta o colágeno como material a ser encapsulado.[009] The invention BRPI0804368 entitled “Antioxidant composition comprising camu-camu microcapsules” of October 13, 2008, refers to antioxidant compositions comprising microcapsules with a plant extract, especially camu-camu extracts, and an encapsulating material, the which differs from what is proposed in this document, which, in addition to orange juice, presents collagen as a material to be encapsulated.
[0010] O invento em questão difere das demais patentes e/ou pedidos de patente, disponíveis até o momento, devido ao seu caráter inovador para o desenvolvimento de microcápsulas de laranja com colágeno por gelificação iônica. Breve descrição dos desenhos A Figura 1 apresenta o processo de extração do suco de laranja. A Figura 2 apresenta o processo de obtenção das microcápsulas de laranja com colágeno.[0010] The invention in question differs from other patents and/or patent applications available to date, due to its innovative nature for the development of orange microcapsules with collagen by ionic gelation. Brief description of the drawings Figure 1 shows the orange juice extraction process. Figure 2 shows the process of obtaining orange microcapsules with collagen.
[0011] Para a elaboração das microcápsulas de suco de laranja e colágeno hidrolisado realizou-se, primeiramente, a extração do suco de laranja com auxílio de um extrator de suco industrial.[0011] To prepare microcapsules of orange juice and hydrolyzed collagen, the orange juice was first extracted with the aid of an industrial juice extractor.
[0012] As laranjas foram cortadas ao meio e pressionadas no extrator industrial para remoção do suco e em seguido o suco foi coado para retirada dos caroços e bagaços da laranja.[0012] The oranges were cut in half and pressed in the industrial extractor to remove the juice and then the juice was strained to remove the orange seeds and pomace.
[0013] Para o processo de encapsulação foi utilizada a técnica de gotejamento, onde foram utilizados dois gelificantes diferentes: alginato de sódio e ágar ágar.[0013] For the encapsulation process, the dripping technique was used, where two different gelling agents were used: sodium alginate and agar agar.
[0014] Foram preparadas três soluções: Solução I (foram misturados 1,5g de alginato de sódio em solução de colágeno hidrolisado 5% (p/v) em suco de laranja), Solução II (foram misturados 3g de ágar ágar em solução de colágeno hidrolisado 5% (p/v) em suco de laranja), Solução III (solução de cloreto de cálcio 2% (p/v) em água filtrada).[0014] Three solutions were prepared: Solution I (1.5g of sodium alginate was mixed in a 5% (w/v) hydrolyzed collagen solution in orange juice), Solution II (3g of agar agar was mixed in a solution of hydrolyzed collagen 5% (w/v) in orange juice), Solution III (calcium chloride solution 2% (w/v) in filtered water).
[0015] Nessa técnica é utilizado um sistema simples e eficiente, onde as soluções I e II são colocadas, separadamente, em dispersores e desta forma são pressurizadas para um recipiente contendo 500mL de solução III e 500 mL de óleo de canola gelado, formando respectivamente, as microcápsulas esféricas com gelificantes alginato de sódio e ágar ágar.[0015] In this technique, a simple and efficient system is used, where solutions I and II are placed separately in dispersers and are thus pressurized into a container containing 500 mL of solution III and 500 mL of ice-cold canola oil, respectively forming , spherical microcapsules with gelling agents sodium alginate and agar agar.
[0016] As microcápsulas elaboradas foram acondicionadas em potes de polipropileno e armazenadas sob refrigeração a 5 ± 2°C.[0016] The microcapsules prepared were placed in polypropylene pots and stored under refrigeration at 5 ± 2°C.
[0017] A quantificação do teor de proteínas totais das microcápsulas de suco de laranja com o gelificante ágar foi significativamente maior que a das microcápsulas de suco de laranja com o gelificante alginato de sódio. Os teores das proteínas totais aumentaram consideravelmente ao final do armazenamento em ambas as formulações.[0017] The quantification of the total protein content of orange juice microcapsules with the agar gelling agent was significantly higher than that of the orange juice microcapsules with the sodium alginate gelling agent. Total protein levels increased considerably at the end of storage in both formulations.
[0018] Hidroxiprolina é considerado o principal componente do colágeno, sendo responsável por aproximadamente 13,5% dos aminoácidos (STOILOV et al., 2018). Os teores de hidroprolina nas duas formulações de microcápsulas apresentaram uma estabiliade até o final dos 16 dias de armazenamento.[0018] Hydroxyproline is considered the main component of collagen, accounting for approximately 13.5% of the amino acids (STOILOV et al., 2018). The hydroproline contents in the two microcapsule formulations showed stability until the end of 16 days of storage.
[0019] A adição de colágeno hidrolisado e suco de laranja na elaboração de microcápsulas potencializa as propriedades protéicas, bioativas e antioxidantes, tornando-as um produto inovador. O produto final possibilita a redução de uso de antioxidantes sintéticos e ainda permite uma melhor conservação, já que o pH do mesmo inibe o crescimento de alguns microorganismos.[0019] The addition of hydrolyzed collagen and orange juice in the preparation of microcapsules enhances the protein, bioactive and antioxidant properties, making them an innovative product. The final product makes it possible to reduce the use of synthetic antioxidants and also allows for better conservation, as its pH inhibits the growth of some microorganisms.
Claims (3)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR102022018204A2 true BR102022018204A2 (en) | 2024-03-19 |
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