Efeito da reticulação induzida pela transglutaminase e o glutaraldeido sobre as propriedades das microparticulas obtidas por coacervação complexa / Effect of transglutaminase and glutaraldehyde induced crosslinking on properties of microparticles obtained by complex coacervation
Fernando Tello Celis
DATA DE PUBLICAÇÃO
Microparticles were produced by complex coacervation using gelatin and gum Arabic as wall forming materials and a mixture of paprika oleoresin-soy oil (1:10) in a quantity that correspond to 50% of wall material mass. The emulsions production order, gelatin/ paprika oleoresin-soy oil or gum Arabic/paprika oleoresin:soy oil, the crosslinking of the microparticles with transglutaminase (10 to 50 U/g.ptn) or with glutaraldehyde (1mM/g.ptn) and the improvement of functional characteristics as a function of these factors were evaluated. Swelling capacity, resistance to sodium dodecyl sulfate solution (SDS, 2 and 5%), to temperature (65 and 97°C/15 min), to pH values 1, 2 and 7 and the r esistance to simulated stomach and intestine pH (temperature and enzymes) were evaluated. Additionally, the effect of treatments on the release of hydrophobic core in sunflower oil was measured. Optic and scanning electronic microscopy and spectrophotometry were used to the resistance and release evaluations. The microparticles showed spherical shape and mean diameter from 55 to 70 mm, with the core distribution multinuclear and homogeneous. The microparticles remained intact in the temperatures tested, in SDS solutions, in drastic conditions of acid pH simulating the gastric juice (pH, pepsin, and temperature) specially the ones treated with transglutaminase concentration at least 20 U/g.ptn while the ones not crosslinked were broken. All the microparticles were solubilized in the simulated intestine conditions (pH, pancreatin, and temperature). The release of paprika oleoresin-soy oil in sunflower oil was inversely proportional to crosslinking agent quantity used. The increasing of crosslinking agent decreased the release of color compound quantity. The best results of release were obtained for microparticles produced with an emulsion gum Arabic/paprika oleoresin-soy oil. In acid-enzyme enteric conditions, the microparticles without crosslinking released around 55% of encapsulated paprika oleoresin-soy oil while crosslinked microparticles with transglutaminase at 50U/g.ptn released around 33% of initially encapsulated paprika oleoresin-soy oil. The best retention was observed for microparticles crosslinked with glutaraldehyde that released around 11% of encapsulated paprika oleoresin-soy oil. In the gastric test, the emulsion preparation order not showed differences in the released quantity after incubation in the strong acid environment containing pepsin
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