Characterization and controlled release of pequi oil microcapsules for yogurt application
Luana Carvalho da Silva, Rachel Menezes Castelo, Hilton César Rodrigues Magalhães, Roselayne Ferro Furtado, H. N. Cheng, Atanu Biswas, Carlúcio Roberto Alves
Abstract
Pequi oil is a valuable product for food industries due to its high levels of unsaturated fatty acids and carotenoids. This work used the complex coacervation technique with cashew gum/chitosan and cashew gum/gelatin matrices to encapsulate pequi oil in the production of enriched yogurt. Both wall materials achieved good results in encapsulation efficiency (>80%), yield (>50%), and loading capacity (<50%). The FTIR data demonstrated the presence of electrostatic interactions, thereby confirming encapsulation, and TGA, DSC and Rancimat data verified the microcapsule's stability. The acid release and temperature resistance results showed greater stability at pH's close to the optimum condition of the coacervation process and at temperatures below 80 °C. Finally, the potential for its application in yogurts was realized, showing that the preparation procedure of yogurt influenced the oil release rate and fatty acid profile, and that the addition of microcapsules should be optimally done during the cooling step.