Comparative Analysis of Andiroba Oil obtained by Artisanal and Commercial Process: Fatty Acid Profile and Microencapsulation

Comparative Analysis of Andiroba Oil obtained by Artisanal and Commercial Process: Fatty Acid Profile and Microencapsulation

Authors

DOI:

https://doi.org/10.5433/1679-0375.2024.v45.51534

Keywords:

alginate, essential oil, gelatin, microcapsules, complex coacervation

Abstract

This study aimed to evaluate how the extraction method of andiroba oil interferes with the lipid composition and formation of microcapsules, obtained through the complex coacervation technique. Chromatographic analysis and quantification of triacylglycerols in commercial and artisanal andiroba oils showed high values for saturated and monounsaturated fatty acids, with the commercial oil showing a higher content of polyunsaturated fatty acids. Microencapsulation did not affect the lipid profile of the evaluated oils. Optical and scanning electron microscopy revealed multinucleate microcapsules with well-defined walls, which may provide greater protection to the nucleus. The type of oil used in the formulations affected the
size distribution of the microcapsules, with commercial oil yielding more homogeneous microcapsules, and low polydispersity value. The high encapsulation efficiency
was also observed in commercial oil microcapsules, demonstrating that the origin of the nucleus is important for the formation of better quality microcapsules.

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Author Biographies

Joice Camila Martins da Costa, Universidade Estadual de Londrina

Postgraduate Program in Food Engineering, State University of Maringá, Maringá-Paraná, Brazil.

 

Eloíze da Silva Alves, Universidade Estadual de Maringá

Postgraduate Program in Food Science, Maringá State University, Maringá-Paraná, Brazil

Jesuí Vergilio Visentainer, Universidade Estadual de Maringá

 

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá-Paraná, Brazil

 

Andréia Beatriz Divério Mendes, Universidade Estadual de Maringá

Departamento de Biotecnologia, Genética e Biologia Celular, Universidade Estadual de Maringá, Maringá-Paraná, Brazil

 

Mônica Regina da Silva Scapim, Universidade Estadual de Maringá

Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Estadual de Maringá, Maringá-Paraná, Brazil

Rita de Cassia Bergamasco, Universidade Estadual de Maringá

Post Graduate Program in Food Engineering, UEM, Maringá-Paraná, Brazil.

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Published

2024-12-19

How to Cite

da Costa, J. C. M., Alves, E. da S., Visentainer, J. V., Mendes, A. B. D., Scapim, M. R. da S., & Bergamasco, R. de C. (2024). Comparative Analysis of Andiroba Oil obtained by Artisanal and Commercial Process: Fatty Acid Profile and Microencapsulation. Semina: Ciências Exatas E Tecnológicas, 45, e51534. https://doi.org/10.5433/1679-0375.2024.v45.51534

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Engineerings

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