Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete
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| 第一著者: | |
|---|---|
| 出版日付: | 2018 |
| フォーマット: | Master thesis |
| 言語: | por |
| ソース: | Repositório Institucional da UPF |
| Download full: | https://repositorio.upf.br/handle/123456789/1648 |
要約: | Prevention of various pathologies through the use of antioxidant compounds is increasingly being sought by individuals who are interested in promoting health and well-being. Oxidative stress is known to increase the incidence of cancer and other degenerative diseases. Spirulina platensis is a microalgae known to have functional activity and potential to contribute to improving the health of its consumers. The antioxidants present in Spirulina microalgae may undergo changes in their stability, according to storage conditions. When added to food products, it may also have decreased stability depending on interactions with food components. The antioxidant compounds need to be active and bioavailable when ingested, and there is a need for technologies that allow the protection of natural antioxidants, aiming to increase their stability. Microencapsulation is one of the technologies capable of prote cting antioxidants from different conditions to which they can be exposed and, in addition, mask unpleasant taste and odor, making food more attractive to the consumer. The objective of this study was to evaluate whether the microencapsulation of Spirulina microalgae increases the stability of the antioxidant potential of the capsules at low temperatures, and whether microencapsulation affects the acceptability of added sorbets of the microalga. Spirulina was microencapsulated using 20DE maltodextrin and gum arabic, separately, using spray-dryer. After encapsulation, the characterization of the microcapsules was carried out and stability tests of the antioxidant potential in Spirulina powder and Spirulina encapsulated in freezing temperatures (-20ºC), refrigeration (4ºC) and ambient (25ºC) were performed. The antioxidant potential of the aqueous extract of the powdered and encapsulated microalgae, extracted from appropriate methodologies for each sample, was determined by the ABTS method. Spirulinaand Spirulina microencapsulated ice cream were developed in gum arabic and maltodextrin. The ice cream was characterized physicochemically and submitted to the sensorial evaluation of acceptability and sensorial attributes through CATA methodology. The Spirulina encapsulation process was successfully performed with high encapsulation efficiencies in gum arabic (85%) and maltodextrin (89%), obtaining homogeneous microcapsules with a mean size of 6.24 μm (maltodextrin) and 3.44 μm (gum arabic). The microencapsulation of Spirulina allows a slight protection of the antioxidant potential of the microalga at temperatures from 4ºC to 25ºC. There is a loss of about 70% of the antioxidant potential aft er 7 days at room temperature for Spirulina powder, and about 66% and 70% of the powders encapsulated in gum arabic and maltodextrin, respectively. The protection of the antioxidant potential occurs in storage of both microcapsules and Spirulina powder only in freezing temperatures. The added Spirulina ice cream showed a gain in protein content in relation to the standard formulation of 35%, 42% and 53% for the formulations of Spirulina ice cream in maltodextrin, Spirulina in gum arabic and pure Spirulina, respectively. All the ice cream formulations showed an acceptability index of 70% and an average purchase intention of 76.5%. The CATA test allowed to conclude that the encapsulation masks the taste of algae and algae aroma, however this fact does not lead to a greater acceptability of the samples where the microalga was encapsulated. The addition of Spirulina in ice cream can be performed without microencapsulation with gain in the protein content and without prejudice to the antioxidant potential and the acceptability. |
| _version_ | 1871607647298387968 |
|---|---|
| author | Mortari, Letícia Moreira |
| author_browse | Mortari, Letícia Moreira |
| author_facet | Mortari, Letícia Moreira |
| author_role | author |
| collection | Repositório Institucional da UPF |
| dc.contributor.author.fl_str_mv | Mortari, Letícia Moreira |
| dc.contributor.none.fl_str_mv | Colla, Luciane Maria http://lattes.cnpq.br/4804304036455640 |
| dc.date.none.fl_str_mv | 2018-01-15 2025-05-07T00:34:11Z |
| dc.format.none.fl_str_mv | application/pdf application/pdf |
| dc.identifier.uri.fl_str_mv | MORTARI, Letícia Moreira. Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete. 2018. 155 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade de Passo Fundo, Passo Fundo, RS, 2018. https://repositorio.upf.br/handle/123456789/1648 |
| dc.language.iso.fl_str_mv | por |
| dc.publisher.none.fl_str_mv | Universidade de Passo Fundo Faculdade de Agronomia e Medicina Veterinária – FAMV Brasil UPF Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos |
| dc.rights.driver.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositório Institucional da UPF instname:Universidade de Passo Fundo (UPF) instacron:UPF |
| dc.subject.por.fl_str_mv | Alimentos funcionais Alimentos - Avaliação sensorial Spirulina CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
| dc.title.none.fl_str_mv | Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete Microencapsulation of spirulina platensis microalgae and use in the development of ice cream |
| dc.type.driver.fl_str_mv | info:eu-repo/semantics/masterThesis |
| dc.type.status.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | Prevention of various pathologies through the use of antioxidant compounds is increasingly being sought by individuals who are interested in promoting health and well-being. Oxidative stress is known to increase the incidence of cancer and other degenerative diseases. Spirulina platensis is a microalgae known to have functional activity and potential to contribute to improving the health of its consumers. The antioxidants present in Spirulina microalgae may undergo changes in their stability, according to storage conditions. When added to food products, it may also have decreased stability depending on interactions with food components. The antioxidant compounds need to be active and bioavailable when ingested, and there is a need for technologies that allow the protection of natural antioxidants, aiming to increase their stability. Microencapsulation is one of the technologies capable of prote cting antioxidants from different conditions to which they can be exposed and, in addition, mask unpleasant taste and odor, making food more attractive to the consumer. The objective of this study was to evaluate whether the microencapsulation of Spirulina microalgae increases the stability of the antioxidant potential of the capsules at low temperatures, and whether microencapsulation affects the acceptability of added sorbets of the microalga. Spirulina was microencapsulated using 20DE maltodextrin and gum arabic, separately, using spray-dryer. After encapsulation, the characterization of the microcapsules was carried out and stability tests of the antioxidant potential in Spirulina powder and Spirulina encapsulated in freezing temperatures (-20ºC), refrigeration (4ºC) and ambient (25ºC) were performed. The antioxidant potential of the aqueous extract of the powdered and encapsulated microalgae, extracted from appropriate methodologies for each sample, was determined by the ABTS method. Spirulinaand Spirulina microencapsulated ice cream were developed in gum arabic and maltodextrin. The ice cream was characterized physicochemically and submitted to the sensorial evaluation of acceptability and sensorial attributes through CATA methodology. The Spirulina encapsulation process was successfully performed with high encapsulation efficiencies in gum arabic (85%) and maltodextrin (89%), obtaining homogeneous microcapsules with a mean size of 6.24 μm (maltodextrin) and 3.44 μm (gum arabic). The microencapsulation of Spirulina allows a slight protection of the antioxidant potential of the microalga at temperatures from 4ºC to 25ºC. There is a loss of about 70% of the antioxidant potential aft er 7 days at room temperature for Spirulina powder, and about 66% and 70% of the powders encapsulated in gum arabic and maltodextrin, respectively. The protection of the antioxidant potential occurs in storage of both microcapsules and Spirulina powder only in freezing temperatures. The added Spirulina ice cream showed a gain in protein content in relation to the standard formulation of 35%, 42% and 53% for the formulations of Spirulina ice cream in maltodextrin, Spirulina in gum arabic and pure Spirulina, respectively. All the ice cream formulations showed an acceptability index of 70% and an average purchase intention of 76.5%. The CATA test allowed to conclude that the encapsulation masks the taste of algae and algae aroma, however this fact does not lead to a greater acceptability of the samples where the microalga was encapsulated. The addition of Spirulina in ice cream can be performed without microencapsulation with gain in the protein content and without prejudice to the antioxidant potential and the acceptability. |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| id | UPF_e052fb2df90ce78c4ea7fbc1dc127000 |
| identifier_str_mv | MORTARI, Letícia Moreira. Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete. 2018. 155 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade de Passo Fundo, Passo Fundo, RS, 2018. |
| instacron_str | UPF |
| institution | UPF |
| instname_str | Universidade de Passo Fundo (UPF) |
| language | por |
| network_acronym_str | UPF |
| network_name_str | Repositório Institucional da UPF |
| oai_identifier_str | oai:repositorio.upf.br:123456789/1648 |
| publishDate | 2018 |
| publishDateSort | 2018 |
| publisher.none.fl_str_mv | Universidade de Passo Fundo Faculdade de Agronomia e Medicina Veterinária – FAMV Brasil UPF Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos |
| reponame_str | Repositório Institucional da UPF |
| repository.mail.fl_str_mv | jucelei@upf.br||biblio@upf.br |
| repository.name.fl_str_mv | Repositório Institucional da UPF - Universidade de Passo Fundo (UPF) |
| repository_id_str | 1610 |
| spelling | Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorveteMicroencapsulation of spirulina platensis microalgae and use in the development of ice creamAlimentos funcionaisAlimentos - Avaliação sensorialSpirulinaCIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSPrevention of various pathologies through the use of antioxidant compounds is increasingly being sought by individuals who are interested in promoting health and well-being. Oxidative stress is known to increase the incidence of cancer and other degenerative diseases. Spirulina platensis is a microalgae known to have functional activity and potential to contribute to improving the health of its consumers. The antioxidants present in Spirulina microalgae may undergo changes in their stability, according to storage conditions. When added to food products, it may also have decreased stability depending on interactions with food components. The antioxidant compounds need to be active and bioavailable when ingested, and there is a need for technologies that allow the protection of natural antioxidants, aiming to increase their stability. Microencapsulation is one of the technologies capable of prote cting antioxidants from different conditions to which they can be exposed and, in addition, mask unpleasant taste and odor, making food more attractive to the consumer. The objective of this study was to evaluate whether the microencapsulation of Spirulina microalgae increases the stability of the antioxidant potential of the capsules at low temperatures, and whether microencapsulation affects the acceptability of added sorbets of the microalga. Spirulina was microencapsulated using 20DE maltodextrin and gum arabic, separately, using spray-dryer. After encapsulation, the characterization of the microcapsules was carried out and stability tests of the antioxidant potential in Spirulina powder and Spirulina encapsulated in freezing temperatures (-20ºC), refrigeration (4ºC) and ambient (25ºC) were performed. The antioxidant potential of the aqueous extract of the powdered and encapsulated microalgae, extracted from appropriate methodologies for each sample, was determined by the ABTS method. Spirulinaand Spirulina microencapsulated ice cream were developed in gum arabic and maltodextrin. The ice cream was characterized physicochemically and submitted to the sensorial evaluation of acceptability and sensorial attributes through CATA methodology. The Spirulina encapsulation process was successfully performed with high encapsulation efficiencies in gum arabic (85%) and maltodextrin (89%), obtaining homogeneous microcapsules with a mean size of 6.24 μm (maltodextrin) and 3.44 μm (gum arabic). The microencapsulation of Spirulina allows a slight protection of the antioxidant potential of the microalga at temperatures from 4ºC to 25ºC. There is a loss of about 70% of the antioxidant potential aft er 7 days at room temperature for Spirulina powder, and about 66% and 70% of the powders encapsulated in gum arabic and maltodextrin, respectively. The protection of the antioxidant potential occurs in storage of both microcapsules and Spirulina powder only in freezing temperatures. The added Spirulina ice cream showed a gain in protein content in relation to the standard formulation of 35%, 42% and 53% for the formulations of Spirulina ice cream in maltodextrin, Spirulina in gum arabic and pure Spirulina, respectively. All the ice cream formulations showed an acceptability index of 70% and an average purchase intention of 76.5%. The CATA test allowed to conclude that the encapsulation masks the taste of algae and algae aroma, however this fact does not lead to a greater acceptability of the samples where the microalga was encapsulated. The addition of Spirulina in ice cream can be performed without microencapsulation with gain in the protein content and without prejudice to the antioxidant potential and the acceptability.A prevenção de diversas patologias através do uso de compostos antioxidantes está sendo cada vez mais procurada pelos indivíduos que têm interesse na promoção da saúde e do bem estar. O estresse oxidativo sabidamente aumenta a incidência de câncer e de outras doenças degenerativas. A Spirulina platensis é uma microalga conhecida com atividade funcional e potencial para contribuir com a melhoria da saúde de seus consumidores. Os antioxidantes presentes na microalga Spirulina podem sofrer alterações na sua estabilidade, de acordo com as condições de armazenamento. Quando adicionada a produtos alimentícios, também pode ter sua estabilidade diminuída em função das interações com os componentes dos alimentos. Os compostos antioxidantes precisam estar ativos e biodisponíveis quando ingeridos, havendo a necessidade de tecnologias que permitam a proteção dos antioxidantes naturais, visando aumento de sua estabilidade. A microencapsulação é uma das tecnologias capazes de proteger os antioxidantes de diferentes condições a que possam ser expostos e, além disso, mascarar sabor e odor desagradáveis, tornando o alimento mais atrativo para o consumidor. Objetivou-se avaliar se a microencapsulação da microalga Spirulina ocasiona aumento da estabilidade do potencial antioxidante das cápsulas a baixas temperaturas, e se a microencapsulação afeta a aceitabilidade de sorvetes adicionados da microalga. A Spirulina foi microencapsulada utilizando maltodextrina 20DE e goma arábica, separadamente, utilizando spray-dryer. Após a encapsulação, foi realizada a caracterização das microcápsulas e realizados testes de estabilidade do potencial antioxidante na Spirulina em pó e na Spirulina encapsulada em temperaturas de congelamento (-20ºC) , refrigeração (4ºC) e ambiente (25ºC). O potencial antioxidante do extrato aquoso da microalga em pó e encapsulada, extraído a partir de metodologias apropriadas para cada amostra, foi determinado pelo método de ABTS. Foi desenvolvido sorvete adicionado de Spirulina e de Spirulina microencapsulada. O sorvete foi caracterizado físico-quimicamente e submetido à avaliação sensorial de aceitabilidade e atributos sensoriais através da metodologia CATA. O processo de encapsulação da Spirulina foi realizado com sucesso, com elevadas eficiências de encapsulação em goma arábica (85%) e maltodextrina (89%), obtendo microcápsulas homogêneas, de tamanhos médios de 6,24 ¿m (maltodextrina) e 3,44 ¿m (goma arábica). A microencapsulação da Spirulina permite uma leve proteção do potencial antioxidante da microalga em temperaturas de 4ºC a 25ºC. Há uma perda de cerca de 70% do potencial antioxidante após 7 dias à temperatura ambiente para a Spirulina em pó, e de cerca de 66% e 70% dos pós encapsulados em goma arábica e maltodextrina, respectivamente. A proteção do potencial antioxidante se dá em armazenamento, tanto das microcápsulas, como da Spirulina em pó, somente em temperaturas de congelamento. O sorvete adicionado de Spirulina apresentou ganho no teor de proteínas em relação à formulação padrão, de 35%, 42% e 53% para as formulações de sorvete com Spirulina em maltodextrina, Spirulina em goma arábica e Spirulina pura, respectivamente. Todas as formulações de sorvete apresentaram índice de aceitabilidade de 70% e intenção de compra média de 76,5%. A realização do teste CATA permitiu concluir que o encapsulamento mascara o sabor de alga e aroma de alga, no entanto esse fato não leva a uma maior aceitabilidade das amostras onde a microalga foi encapsulada. A adição de Spirulina em sorvete pode ser realizada sem microencapsulação com ganho no teor proteico e sem prejuízo do potencial antioxidante e da aceitabilidade.Universidade de Passo FundoFaculdade de Agronomia e Medicina Veterinária – FAMVBrasilUPFPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosColla, Luciane Mariahttp://lattes.cnpq.br/4804304036455640Mortari, Letícia Moreira2025-05-07T00:34:11Z2018-01-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfMORTARI, Letícia Moreira. Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete. 2018. 155 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade de Passo Fundo, Passo Fundo, RS, 2018.https://repositorio.upf.br/handle/123456789/1648porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UPFinstname:Universidade de Passo Fundo (UPF)instacron:UPF2025-12-30T20:46:31Zoai:repositorio.upf.br:123456789/1648Repositório InstitucionalPRIhttp://repositorio.upf.br/oai/requestjucelei@upf.br||biblio@upf.bropendoar:16102025-12-30T20:46:31Repositório Institucional da UPF - Universidade de Passo Fundo (UPF) |
| spellingShingle | Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete Mortari, Letícia Moreira Alimentos funcionais Alimentos - Avaliação sensorial Spirulina CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
| status_str | publishedVersion |
| title | Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete |
| title_full | Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete |
| title_fullStr | Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete |
| title_full_unstemmed | Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete |
| title_short | Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete |
| title_sort | Microencapsulação da microalga spirulina platensis e utilização no desenvolvimento de sorvete |
| topic | Alimentos funcionais Alimentos - Avaliação sensorial Spirulina CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
| url | https://repositorio.upf.br/handle/123456789/1648 |