Palavras-chave
orégano; óleo essencial; cápsula; alginato; polifenóis; liberação.
Como Citar
Muchiutti, G. S., López Novello, L. H., Córsico, F. A., & Larrosa, V. J. (2019). Cápsulas de alginato para a proteção de polifenóis presentes no óleo essencial de orégano. Ciencia, Docencia Y Tecnología, 30(59 nov-abr). https://doi.org/10.33255/3059/687
Resumo
O alginato de sódio foi avaliado como material encapsulante do óleo essencial de orégano, aplicando a técnica de gelificação iônica do alginato de sódio e cálcio. Foi estudado usando um desenho de dois fatores, no qual foram adotados dois níveis para a distância de queda e para os tempos de retenção nos processos de elaboração. O óleo essencial foi obtido de orégano seco da variedade Origanum majorana, utilizando um aparelho de tipo Clevenger. A liberação do óleo essencial em água foi quantificada por polifenóis totais determinados espectrofotometricamente de acordo com o procedimento de Folin-Ciocalteau. A avaliação do alginato de sódio como material encapsulante indicou que as cápsulas com maior teor de óleo essencial foram as obtidas pelo processo de maior distância e menor tempo de retenção. Concluiu-se que o alginato de sódio é adequado para a formação de cápsulas de óleo essencial de orégano e pode ser incluído em produtos alimentícios.
Referências
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BOZIN, B.; MIMICA-DUKIC, N.; SIMIN, N.; ANACKOV, G. (2006). Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. Journal of agricultural and food chemistry, 54(5), 1822-1828.
CELIKTAS, O. Y.; KOCABAS, E. H.; BEDIR, E.; SUKAN, F. V.; OZEK, T.; BASER, K. H. C. (2007). Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chemistry, 100(2), 553-559.
CHAMPAGNE, C. P.; FUSTIER, P. (2007). Microencapsulation for the improved delivery of bioactive compounds into foods. Current opinion in biotechnology, 18(2), 184-190.
.DADALIOǦLU, I.; EVRENDILEK, G. A. (2004). Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of agricultural and food chemistry, 52(26), 8255-8260.
DAMBOLENA, J. S.; ZUNINO, M. P.; LUCINI, E. I.; OLMEDO, R.; BANCHIO, E.; BIMA, P. J.; ZYGADLO, J. A. (2009). Total phenolic content, radical scavenging properties and essential oil composition of Origanum species from different populations. Journal of Agricultural and Food Chemistry, 58(2), 1115-1120
DELADINO, L.; ANBINDER, P. S.; NAVARRO, A. S.; MARTINO, M. N. (2008). Encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydrate Polymers, 71(1), 126-134.
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DRAGET, K. I. (2009). Alginates. In Handbook of hydrocolloids. Woodhead Publishing, pp. 807-828.
FUENTES-ORTEGA, T.; MARTÍNEZ-VARGAS, S. L.; CORTÉS-CAMARGO, S.; GUADARRAMA-LEZAMA, A. Y.; GALLARDO-RIVERA, R.; BAEZA-JIMENÉZ, R.; PÉREZ-ALONSO, C. (2017). Effects of the process variables of microencapsulation sesame oil (sesamum indica l.) by spray drying. Revista Mexicana de Ingeniería Química, 16(2).
FUNAMI, T.; FANG, Y.; NODA, S.; ISHIHARA, S.; NAKAUMA, M.; DRAGET, K. I.; NISHINAR, K.; PHILLIPS, G. O. (2009). Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding. Food Hydrocolloids, 23(7), 1746-1755.
GARCÍA, M. F. (2015). Encapsulación de aceites esenciales funcionales para su aplicación en agricultura. Disertación Doctoral, Universidad Politécnica de Valencia.
GHARSALLAOUI, A.; ROUDAUT, G.; CHAMBIN, O.; VOILLEY, A.; SAUREL, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107-1121.
GONZÁLEZ-MOLINA, E., DOMÍNGUEZ-PERLES, R., MORENO, D. A., GARCÍA-VIGUERA, C. (2010). Natural bioactive compounds of Citrus limon for food and health. Journal of pharmaceutical and biomedical analysis, 51(2), 327-345.
GONZÁLEZ MONTES, C. (2012). Evaluación fisicoquímica y capacidad antioxidante del aceite de amaranto (Amaranthus hypochondriacus) y estabilidad oxidativa de diferentes sistemas de encapsulación. Disertación Doctoral.
GUIMARÃES, R.; SOUSA, M. J.; FERREIRA, I. C. (2010). Contribution of essential oils and phenolics to the antioxidant properties of aromatic plants. Industrial Crops and Products, 32(2), 152-156.
HERNÁNDEZ DÁVILA, C. A. (2015). Elaboración y caracterización de Microcápsulas mediante Gelificación Iónica externa, de la fracción alcaloidea de ilex guayusa con alginato sódico, y su utilización en la formulación de una forma de dosificación sólida. .Bachelor's thesis, Escuela Superior Politécnica de Chimborazo.
HOFFMAN, A. S. (2012). Hydrogels for biomedical applications. Advanced drug delivery reviews, 64, 18-23.
HUANG, H.; HAO, S.; LI, L.; YANG, X.; CEN, J.; LIN, W.; WEI, Y. (2014). Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil. Journal of food science and technology, 51(9), 2148-2154.
KLAYPRADIT, W.; HUANG, Y. W. (2008). Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT-Food Science and Technology, 41(6), 1133-1139.
LAGOURI, V.; BLEKAS, G.; TSIMIDOU, M.; KOKKINI, S.; BOSKOU, D. (1993). Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 197(1), 20-23.
PASPARAKIS, G.; BOUROPOULOS, N. (2006). Swelling studies and in vitro release of verapamil from calcium alginate and calcium alginate–chitosan beads. International journal of pharmaceutics, 323(1), 34-42.
PIZZALE, L.; BORTOLOMEAZZI, R.; VICHI, S.; ÜBEREGGER, E.; CONTE, L. S. (2002). Antioxidant activity of sage (Salvia officinalis and S fruticosa) and oregano (Origanum onites and O indercedens) extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture, 82(14), 1645-1651.
SHAHIDI, F., HAN, X. Q. 1993. Encapsulation of food ingredients. Critical Reviews in Food Science & Nutrition, 33(6), 501-547.
BOZIN, B.; MIMICA-DUKIC, N.; SIMIN, N.; ANACKOV, G. (2006). Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. Journal of agricultural and food chemistry, 54(5), 1822-1828.
CELIKTAS, O. Y.; KOCABAS, E. H.; BEDIR, E.; SUKAN, F. V.; OZEK, T.; BASER, K. H. C. (2007). Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chemistry, 100(2), 553-559.
CHAMPAGNE, C. P.; FUSTIER, P. (2007). Microencapsulation for the improved delivery of bioactive compounds into foods. Current opinion in biotechnology, 18(2), 184-190.
.DADALIOǦLU, I.; EVRENDILEK, G. A. (2004). Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of agricultural and food chemistry, 52(26), 8255-8260.
DAMBOLENA, J. S.; ZUNINO, M. P.; LUCINI, E. I.; OLMEDO, R.; BANCHIO, E.; BIMA, P. J.; ZYGADLO, J. A. (2009). Total phenolic content, radical scavenging properties and essential oil composition of Origanum species from different populations. Journal of Agricultural and Food Chemistry, 58(2), 1115-1120
DELADINO, L.; ANBINDER, P. S.; NAVARRO, A. S.; MARTINO, M. N. (2008). Encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydrate Polymers, 71(1), 126-134.
DI RIENZO, J.A.; CASANOVES, F.; BALZARINI, M.G.; GONZALEZ, L.; TABLADA, M.; ROBLEDO, C.W. (2011). InfoStat. Universidad Nacional de Córdoba.
DRAGET, K. I. (2009). Alginates. In Handbook of hydrocolloids. Woodhead Publishing, pp. 807-828.
FUENTES-ORTEGA, T.; MARTÍNEZ-VARGAS, S. L.; CORTÉS-CAMARGO, S.; GUADARRAMA-LEZAMA, A. Y.; GALLARDO-RIVERA, R.; BAEZA-JIMENÉZ, R.; PÉREZ-ALONSO, C. (2017). Effects of the process variables of microencapsulation sesame oil (sesamum indica l.) by spray drying. Revista Mexicana de Ingeniería Química, 16(2).
FUNAMI, T.; FANG, Y.; NODA, S.; ISHIHARA, S.; NAKAUMA, M.; DRAGET, K. I.; NISHINAR, K.; PHILLIPS, G. O. (2009). Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding. Food Hydrocolloids, 23(7), 1746-1755.
GARCÍA, M. F. (2015). Encapsulación de aceites esenciales funcionales para su aplicación en agricultura. Disertación Doctoral, Universidad Politécnica de Valencia.
GHARSALLAOUI, A.; ROUDAUT, G.; CHAMBIN, O.; VOILLEY, A.; SAUREL, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107-1121.
GONZÁLEZ-MOLINA, E., DOMÍNGUEZ-PERLES, R., MORENO, D. A., GARCÍA-VIGUERA, C. (2010). Natural bioactive compounds of Citrus limon for food and health. Journal of pharmaceutical and biomedical analysis, 51(2), 327-345.
GONZÁLEZ MONTES, C. (2012). Evaluación fisicoquímica y capacidad antioxidante del aceite de amaranto (Amaranthus hypochondriacus) y estabilidad oxidativa de diferentes sistemas de encapsulación. Disertación Doctoral.
GUIMARÃES, R.; SOUSA, M. J.; FERREIRA, I. C. (2010). Contribution of essential oils and phenolics to the antioxidant properties of aromatic plants. Industrial Crops and Products, 32(2), 152-156.
HERNÁNDEZ DÁVILA, C. A. (2015). Elaboración y caracterización de Microcápsulas mediante Gelificación Iónica externa, de la fracción alcaloidea de ilex guayusa con alginato sódico, y su utilización en la formulación de una forma de dosificación sólida. .Bachelor's thesis, Escuela Superior Politécnica de Chimborazo.
HOFFMAN, A. S. (2012). Hydrogels for biomedical applications. Advanced drug delivery reviews, 64, 18-23.
HUANG, H.; HAO, S.; LI, L.; YANG, X.; CEN, J.; LIN, W.; WEI, Y. (2014). Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil. Journal of food science and technology, 51(9), 2148-2154.
KLAYPRADIT, W.; HUANG, Y. W. (2008). Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT-Food Science and Technology, 41(6), 1133-1139.
LAGOURI, V.; BLEKAS, G.; TSIMIDOU, M.; KOKKINI, S.; BOSKOU, D. (1993). Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 197(1), 20-23.
PASPARAKIS, G.; BOUROPOULOS, N. (2006). Swelling studies and in vitro release of verapamil from calcium alginate and calcium alginate–chitosan beads. International journal of pharmaceutics, 323(1), 34-42.
PIZZALE, L.; BORTOLOMEAZZI, R.; VICHI, S.; ÜBEREGGER, E.; CONTE, L. S. (2002). Antioxidant activity of sage (Salvia officinalis and S fruticosa) and oregano (Origanum onites and O indercedens) extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture, 82(14), 1645-1651.
SHAHIDI, F., HAN, X. Q. 1993. Encapsulation of food ingredients. Critical Reviews in Food Science & Nutrition, 33(6), 501-547.
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