Obtenção, caracterização e microencapsulação de extratos ricos em antioxidantes naturais a partir do co-produto das amêndoas do tucumã (astrocaryum vulgare mart.)

Abstract

The purpose of this work was to microencapsulate the extract of the co-product of tucumã seeds (Astrocaryum vulgare Mart.) by spray drying using maltodextrin as a encapsulating agent. The techniques of thermogravimetry and Infrared analysis, water activity, scanning electron microscopy and electrophoretic mobility served to characterize the microencapsulated extract. The total of polyphenols, flavonoids and condensed tannins of the microencapsulated extract was determined by UV spectroscopy and identified by ultra high performance liquid chromatography, the antioxidant activity was measured by ABTS and DPPH. The microparticles showed heterogeneity, spherical structure and no cracks, confirming the efficiency of the microencapsulation process using maltodextrin as an encapsulating agent. The microencapsulated extract values of phenolic compounds content entre 130 mg ± 0,024 e 104,7 mg EAG/100g ± 0,024, Total flavonoids 27,17 ± 0,002 e 25,36 mg QE/100g ± 0,004) and condensate tannin 62,07 100g ± 0,137 e 47,95 mg CE/100g ± 0,087 and good antioxidant activity for the two methods tested. The ultra high performance liquid chromatography analysis identified the presence of gallic acid and caffeic acid. In general, the results showed good utility of the tucumã co-product in the form of microparticles rich in antioxidant compounds, which can be exploited for future application in the food area as a functional food.