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Master's Dissertation
DOI
https://doi.org/10.11606/D.74.2019.tde-14062021-120613
Document
Author
Full name
Ricardo Matos
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Pirassununga, 2019
Supervisor
Committee
Pinho, Samantha Cristina de (President)
Brunassi, Andresa Gomes
Nicoletti, Vânia Regina
Santos, Milla Gabriela dos
Title in Portuguese
Nanoemulsificação de óleo de castanha do Brasil (Bertholletia excelsa) pelo método do ponto de inversão da emulsão e encapsulação de vitamina D3
Keywords in Portuguese
EIP
Inversão catastrófica
Iogurte
Nanoemulsões
Vitamina D3
Abstract in Portuguese
O cotidiano de uma parcela significativa da população ocidental está associado à alimentação inadequada e ao sedentarismo, que podem levar diretamente a deficiências de micronutrientes (como vitaminas e minerais) no organismo. Nesse contexto, a suplementação com a ingestão de alimentos fortificados pode ser uma alternativa, e, portanto, torna-se interessante o desenvolvimento de produtos com adição desses micronutrientes. O objetivo desse trabalho de Mestrado foi o estudo da produção de nanoemulsões com óleo de castanha do Brasil encapsulando vitamina D3. As nanoemulsões foram formuladas com o uso de dois tensoativos, Tween 80 e Brij 30, e produzidas pelo método do ponto de inversão da emulsão (EIP - emulsion inversion point). As amostras com (SOR) = 1,5 e razão de tensoativos 70:30, Tween 80: Brij 30, e as amostras com razão 100:0, Tween 80:Brij 30, apresentaram maior estabilidade físico-química ao longo do tempo de armazenagem. Foram produzidas também nanoemulsões com óleo de soja como fase oleosa, a título de comparação com o óleo de castanha do Brasil. As nanoemulsões foram avaliadas quanto a estabilidade com tempo de estocagem ao longo de 30 dias e o diâmetro médio hidrodinâmico de suas partículas foram medidos, ao longo do tempo de armazenagem. As amostras com óleo de soja foram mais eficazes na proteção da vitamina D3 do que o óleo de castanha do Brasil, com ambos os tipos de interfaces (T100 e T70). O teor de fosfolipídios no óleo de castanha do Brasil foi superior ao óleo de soja, e esse fato provavelmente levou à formação de uma interface mais instável neste caso. As emulsões foram então incorporadas em iogurtes de coco e posteriormente avaliadas reológica e sensorialmente. As propriedades reológicas dos géis dependeram das proporções dos tensoativos utilizados, porém não foram amplamente afetadas pelo tipo de óleo utilizado. Em relação à ensaios afetivos, os iogurtes obtiveram alta aceitação por parte dos panelistas, mostrando potencial como veículos carreadores de vitamina D3 para uso neste tipo de produto alimentício.
Title in English
Nanoemulsification of Brazil nut oil (Bertholletia excelsa) by the emulsion inversion point method and encapsulation of vitamin D3
Keywords in English
Catastrophic inversion
EIP
Nanoemulsions
Vitamin D3
Yogurt
Abstract in English
The daily lives of a significant portion of the western population are associated with poor diet and physical inactivity, which can directly lead to micronutrient deficiencies (such as vitamins and minerals) in the body. In this context, supplementation with the ingestion of fortified foods may be an alternative, and therefore it is interesting to develop products with the addition of these micronutrients. The objective of this Master's thesis was to study the production of nanoemulsions with Brazil nut oil encapsulating vitamin D3. Nanoemulsions were formulated using two surfactants, Tween 80 and Brij 30, and produced by the emulsion inversion point (EIP) method. Samples with (SOR) = 1,5 and surfactant ratio 70:30, Tween 80: Brij 30, and samples with 100: 0 ratio, Tween 80: Brij 30, showed greater physical-chemical stability over time. storage. Nanoemulsions with soybean oil as oil phase were also produced as a comparison with Brazil nut oil. Nanoemulsions were evaluated for stability with storage time over 30 days and the average hydrodynamic diameter of their particles was measured over storage time. Soybean oil samples were more effective in protecting vitamin D3 than Brazil nut oil, with both types of interfaces (T100 and T70). The phospholipid content in Brazil nut oil was higher than soybean oil, and this fact probably led to the formation of a more unstable interface in this case. The emulsions were then incorporated into coconut yoghurt and subsequently rheologically and sensorially evaluated. The different types of oil did not influence on the rheological properties of the yoghurts, but the type of interface did it significantly. In terms of sensory evaluation, the yoghurts presented high acceptance by panelists, showing potential as vitamin D3 carrier vehicles for use in this type of food product.
 
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ME7653763COR.pdf (1.37 Mbytes)
Publishing Date
2021-06-14
 
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