Production and characterization of microparticles by spray drying and complex coacervation and its use for feeding of larvae fish

Orientador: Carlos Raimundo Ferreira GrossoTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: A microencapsulação é uma técnica para recobrimento de substâncias para a proteção e/ou liberação controlada das mesmas. As microcápsulas podem ser uma alternativa para obtenção de uma dieta para alimentação das larvas de peixe na piscicultura intensiva. Dois métodos de microencapsulação foram empregados para produção de micropartículas, potenciais na substituição do alimento vivo (rotíferos e artêmias) oferecido às larvas de peixe nos primeiros estágios de desenvolvimento. O primeiro baseou-se na secagem em spray dryer de uma dieta líquida. Essa dieta desidratada sofreu aglomeração e recobrimento para manipulação do diâmetro médio das partículas e solubilidade. Os diâmetros médios dos aglomerados foram significativamente maiores que da dieta desidratada sem aglomeração. As solubilidades em sólidos solúveis e em proteínas solúveis da dieta sem recobrimento foram altas para 120 minutos de permanência em água. A adição de óleo à dieta desidratada e o recobrimento polimérico reduziu esses valores de solubilidade. O aspecto apresentado pela dieta desidratada sem recobrimento foi característico de produtos desidratados por spray dryer. Os aglomerados apresentaram camada de recobrimento com falhas, o que justificou as baixas diminuições de solubilidades observadas. O segundo processo de microencapsulação foi a coacervação complexa entre gelatina e goma arábica, e como recheios foram utilizados uma mistura de oleoresina de páprica e óleo de soja e dois compostos hidrofílicos (glicose ou isolado protéico de soro de leite) retidos em matrizes lipídicas sólidas. Por microscopias diversas (confocal, ótica e eletrônica de varredura) as micropartículas coacervadas se apresentaram esféricas e multinucleadas. As micropartículas coacervadas contendo oleoresina de páprica e óleo de soja foram reticuladas com glutaraldeído ou com transglutaminase, e submetidas à secagem por estufa com circulação de ar, liofilizador e spray dryer. A secagem em estufa não permitiu a obtenção de um material com micropartículas individualizadas enquanto a liofilização permitiu a manutenção da estrutura esférica para todas as amostras inclusive a sem reticulação. A secagem em spray dryer apresentou baixíssimo rendimento, e só foi possível para micropartículas reticuladas, com integridade das estruturas associada ao tipo/concentração de reticulante. A liberação da oleoresina foi avaliada em etanol absoluto por 120 minutos, para as micropartículas coacervadas úmidas com e sem reticulação e suas respectivas amostras desidratadas. A liberação do recheio foi alta (acima de 95%) para todas as amostras úmidas, exceto para a amostra reticulada com 1,0mM/g.ptn de glutaraldeído. As amostras desidratadas por liofilização tiveram liberação de seu conteúdo reduzida, não ultrapassando 35,4% após 120 minutos para todos os tratamentos. A liberação do recheio das micropartículas desidratadas por spray dryer foi baixa e proporcional a manutenção da integridade das partículas. Para veiculação dos compostos hidrofílicos nos coacervados, foram produzidas micropartículas lipídicas (spray chilling). Essas micropartículas lipídicas foram incorporadas com sucesso nos coacervados. A liberação dos compostos solúveis do interior dos coacervados foi maior para glicose que para a proteína, para 20 horas de permanência em água. A aceitação das micropartículas produzidas foi avaliada em um ensaio biológico in vivo com larvas de pacu. Foram testadas uma dieta aglomerada e quatro coacervados produzidos utilizando gelatina bovina ou gelatina de peixe na parede e óleo de soja ou gordura de peixe como recheio. O nível de aceitação das dietas foi de maiores valores para os coacervados produzidos com gelatina bovina/gordura de peixe e gelatina bovina/óleo de soja, seguidos pelo coacervado produzido com gelatina de peixe/óleo de soja, pelo aglomerado e por último o coacervado produzido com gelatina de peixe/gordura de peixe. Os coacervados produzidos com gelatina bovina contendo óleo de soja ou gordura de peixe apresentaram-se promissores como dietas necessitando ainda de ajustes nutricionais para atenderem as exigências das larvas em crescimentoAbstract: The microencapsulation is one technique for covering or evolving substances with the aim to provide protection and/or controlled release of the same ones. The microcapsules can be an alternative for attainment of a diet for feeding of the larvae of fish in the intensive aquaculture. Two methods of microencapsulation had been used for production of microparticles in the substitution of the alive food (rotifers and artemias) offered to the larvae of fish in the first periods of growing. The first one was based on the spray drying of one nutritionally and balanced liquid formulation. The dehydrated diet was agglomerated adjust the average size and solubility of the particles. The size of the agglomerated particles was increased efficiently. The solubilities in total soluble solids and soluble proteins of the diet without covering had been high with values (above 50%) for 120 minutes of permanence in water. The addition of oil to the dehydrated diet (OD) and the agglomation with pectate and calcium reduced the values of solubility. The aspect presented for the diet dehydrated without covering was characteristic of products dehydrated by spray dryer. The surface of the agglomerated particles presented some imperfections, which justified the low reductions of solubilities. The second process used was the complex coacervation between gelatin and acacia gum and as a core materials, a mixture of paprika oleoresin and vegetable soy oil and two hydrophilic composites (glucose or whey protein isolate). After, the lipidic microparticles were used as core material for microparticles obtained using complex coacervation. Using different types of microscopies (confocal, optical and scanning electronic microscopy) it was possible to characterize the coacervated microparticles that showed spherical geometry and multinuclear distribution of the core material. The microparticles containing paprika oleoresin of paprika and vegetable soy oil as core material had been crosslinked with glutaraldehyde or transglutaminase, and were dried using one oven with air circulation, spray dryer and freeze drying processes. The drying using oven did not allowed the attainment of a dry material presenting free flowing. The freeze drying, on the other side, allowed the attainment of microparticulated material showing spherical structure and free flowing for all samples including samples without cross-linking. The yield of the spray drying process was very low. This process did not work when non crosslinked samples were dried. The high level of cross-linking using 1.0mM/g of ptn showed the best results compared with transglutaminase or glutaraldehyde at 0.1mM/g of protein (reaction time of 18 hour for both) showing the maintenance of the moist microparticles structure. The release of the oleoresin was evaluated for the moist and dehydrated samples with and without crosslinking using ethanol as the release medium during 120 minutes. The core release observed was above 95% for moist coacervated without crosslinking, crosslinked using transglutaminase and for samples crosslinked with the low level of glutaraldehyde. The release level decreased when concentration of glutaraldehyde was increased. Dryed samples using freeze drying showed a great decrease on the release amount, not exceeding 35.4% after 120 minutes for all the treatments. The release of the core from the dehydrated microparticles using spray dryer was proportional to the maintenance of the integrity of particles. Again, cross-linking using high concentration of glutaraldehyde/g.ptn produced the best results.Lipídic microparticles had been incorporated successfully in the coacervated microparticles. The amount of released soluble composites using water solution was high to glucose and relative low for the protein after 20 hours of experiment. The acceptance of the microparticles was evaluated in a live biological assay using larvae of pacu. A diet agglomerated with calcium pectate and four coacervated microparticles using bovine gelatin or fish gelatin as the wall materials and vegetable soy oil or fat fish as core materials had been tested. Ranking of acceptance of the diets showed bigger values for the coacervated microparticles produced with gelatin/fat fish or gelatin/soy oil, followed by the microparticles produced with fish gelatin/soy oil, agglomerated particles and finally coacervate particles using fish gelatin/fat fish. The coacervation process showed interesting results but improvement on the nutritional balance needs to be doneDoutoradoNutrição Experimental e Aplicada à Tecnologia de AlimentosDoutor em Alimentos e Nutriçã

Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies

[EN] Microcapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microcapsules by the freeze-drying (FD) and spray-drying (SD) of Pickering emulsions of roasted coffee oil (RCO) stabilised with chitosan nanoparticles produced by self-aggregation or by crosslinking with tripolyphosphate. The dried microcapsules were characterised in terms of particle size, oil retention and structure; furthermore, the in vitro bioaccessibility of polyphenols from microencapsulated RCO was investigated. The use of chitosan nanoparticles to stabilise the emulsions increased oil retention in the microcapsules giving values between 83.04% and 95.36%. SD produced spherical microcapsules with small particle sizes (similar to 11 mu m), whereas FD microcapsules showed an irregular shape and porous structure. Although FD had the lowest impact on the bioactive compounds, SD promoted better protection for phenolic compounds and antioxidant activity during in vitro digestionThe authors are thankful to the Coordenacao de Aperfeicoamento de Pessoal de Nível Superior-CAPES (Finance Code 001; Grant number 88887.468140/201900), and to the S ~ao Paulo Research FoundationFAPESP (Grant number 2016/22727-8)Franco Ribeiro, E.; Carregari Polachini, T.; Alvim, ID.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Nicoletti, VR. (2022). Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies. International Journal of Food Science & Technology. 57(1):145-153. https://doi.org/10.1111/ijfs.15378S14515357

ATLANTIC EPIPHYTES: a data set of vascular and non-vascular epiphyte plants and lichens from the Atlantic Forest

Epiphytes are hyper-diverse and one of the frequently undervalued life forms in plant surveys and biodiversity inventories. Epiphytes of the Atlantic Forest, one of the most endangered ecosystems in the world, have high endemism and radiated recently in the Pliocene. We aimed to (1) compile an extensive Atlantic Forest data set on vascular, non-vascular plants (including hemiepiphytes), and lichen epiphyte species occurrence and abundance; (2) describe the epiphyte distribution in the Atlantic Forest, in order to indicate future sampling efforts. Our work presents the first epiphyte data set with information on abundance and occurrence of epiphyte phorophyte species. All data compiled here come from three main sources provided by the authors: published sources (comprising peer-reviewed articles, books, and theses), unpublished data, and herbarium data. We compiled a data set composed of 2,095 species, from 89,270 holo/hemiepiphyte records, in the Atlantic Forest of Brazil, Argentina, Paraguay, and Uruguay, recorded from 1824 to early 2018. Most of the records were from qualitative data (occurrence only, 88%), well distributed throughout the Atlantic Forest. For quantitative records, the most common sampling method was individual trees (71%), followed by plot sampling (19%), and transect sampling (10%). Angiosperms (81%) were the most frequently registered group, and Bromeliaceae and Orchidaceae were the families with the greatest number of records (27,272 and 21,945, respectively). Ferns and Lycophytes presented fewer records than Angiosperms, and Polypodiaceae were the most recorded family, and more concentrated in the Southern and Southeastern regions. Data on non-vascular plants and lichens were scarce, with a few disjunct records concentrated in the Northeastern region of the Atlantic Forest. For all non-vascular plant records, Lejeuneaceae, a family of liverworts, was the most recorded family. We hope that our effort to organize scattered epiphyte data help advance the knowledge of epiphyte ecology, as well as our understanding of macroecological and biogeographical patterns in the Atlantic Forest. No copyright restrictions are associated with the data set. Please cite this Ecology Data Paper if the data are used in publication and teaching events. © 2019 The Authors. Ecology © 2019 The Ecological Society of Americ

Effect of thermoplastic extrusion on nutritional and functional properties of the base of maize meal, casein and derived from yeast.

Resumo: O principal objetivo desse trabalho foi mostrar a possibilidade de aplicações de derivados de levedura na produção de uma base para sopa constituida de farinha de milho adicionada de produtos de levedura e caseína e submetida ao processo de extrusão.Abstract:The main objective of this study was to show the possibility of applications, from yeast to produce a base for soup made from maize flour added products of yeast and casein and subjected to the extrusion process

Co-crystallization of paprika oleoresin and storage stability study

Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 degrees C, 70% RH) and light exposures (light 70 watts and dark, 25 degrees C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a(star) parameter and the beta-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation.39118218