Stella Figueiredo, Marthyna Souza, José Morais Pereira Filho, Elisandra Melo, Paulo Soares, Juliana Oliveira, Sabrina Silva, Ronaldo Oliveira, Edson Cavalcanti Silva-Filho, Leilson Bezerra
(2025)
Nanoparticles Lipidic of Pequi Oil and Eugenol Combined with Alginate Improve Oxidative Stability, Beef Patty Quality, and the Shelf Life of Beef Patties
New functional foods and beverages can be developed using bioactive compounds present in pequi oil. Complex coacervation is an encapsulation method used for preserving bioactive molecules, especially those that are hydrophobic or sensitive to high temperatures. The objective of this work was to produce and characterize pequi oil microparticles using cashew gum/gelatin matrix (CG/GE) through complex coacervation. Gum Arabic (GA) was also studied in comparison with CG. The coacervation process was performed withoutpequi oil to determine the ideal proportions of the matrix components, followed by the embedding of the oil inthe microparticles for evaluation. Satisfactory microparticles were produced at pH 4.5 in the weight ratios of CG/GE = 2:1 and GA/GE = 1:3. Pequi oil release was greater in acidic pH, especially at pH 2 for the CG/GE matrix. The encapsulation efficiency for CG/GE and GA/GE was 72.53% (±4.80) and 82.77% (±6.09), respectively. The results showed that the CG/GE combination seemed very promising as anencapsulation matrix, especially for food applications involving pH values higher than 3.
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