SPCB - Simpósio de Pesquisa dos Cafés do Brasil
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/517
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Resultados da Pesquisa
Item Effect of experimental parameters on the encapsulation of roasted coffee oil by complex coacervation(Embrapa Café, 2015) Veiga, Camila Carolina; Simoni, Rayssa Cristine; Gonçalves, Odinei Hess; Shirai, Marianne Ayumi; Leimann, Fernanda VitóriaRoasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles responsible by coffee aroma. The main objective of the present work is the encaps ulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The microcapsules were obtained by complex coacervation . A 2^2 factorial experimental design was applied to verify the effect of the roasted coffee oil amount u sed and the stirring rate on the average diameter, oil recovery and encapsulation efficiency. The microcapsules presented average diameter up to 21 μm with narrow size distributions. The results varied from 80 to 100% (oil recovery) and 33 to 68% (encapsulation efficiency).Item Use of experimental design and simplex optimization algorithm in the encapsulation of roasted coffee oil(Embrapa Café, 2015) Freiberger, Eliza Brito; Kaufmann, Karine Cristine; Bona, Evandro; Araújo, Pedro Henrique Hermes de; Sayer, Claudia; Leimann, Fernanda Vitória; Gonçalves, Odinei HessNanoencapsulation is a promising approach to protect the volatile compounds in natural lipid mixtures like roasted coffee oil . In this work, n anocapsules were obtained by the miniemulsification - solvent evaporation technique using poly (L - lactic acid) (PLLA) and poly( hydroxybutyrate - co - hydroxyvalerate) (PHBV) as encapsulant polymers. The total amount of effectively encapsulated oil was evaluated using a combination of full factorial experimental design and the simplex optimization algorithm and the following independen t factors were evaluated: encapsulant polymer , dispersion mechanism, polymer:oil mass ratio and surfactant. The total oil content (oil recovery) was significantly influenced (p < 0.05) by two - way and three - way interactions confirming that a complex dependence between the factors took place. If PLLA was the encapsulant polymer , then sonication yield ed the highest oil recovery. For PHBV as encapsulant, high shear homogenization (Ultraturrax) led to the highest oil recovery. In both cases, polymer: oil ratio and surfactant must be adjusted accordingly.