Avaliação das alterações satisfatórias nas características físicas e químicas na nanoemulsão de óleo de buriti em gelatina suína

Abstract

Mauritia flexuosa L., buriti as it is known, has aroused a lot of interest for both the food industry and the pharmaceutical industry because it has a chemical composition rich in carotenoids, polyphenols with antioxidants, antimicrobial and anti-inflammatory activities. The objective of this work was to evaluate, from the technique of nanoencapsulation of buriti oil in pork gelatin, the changes in physical and chemical characteristics, evaluating the best way to characterize these particles. The particle size was evaluated through the dynamic light mirroring technique (DSL) and also its polydispersity index using water and acetone as a dispersing agent. to characterize the sizes and their uniformity. The evaluation of the Zeta potential was performed with pH variation for acid and base. Thermogravimetric TG/DTA (Thermogravimetry/Thermal Gravimetric Analysis) analyzes were performed up to a temperature of 200° C. The particle size was better observed when the solvent used was water that promoted better dispersion of the particles, with results of 64nm and 0.849, respectively, for water as a dispersing agent and 231nm and 1,471 for acetone. The residual mass variation was obtained through TG/DTA with an endothermic peak in the DTA curve demonstrating oil degradation and good mass stability up to 200°C. However, from the results presented, it can be said that the encapsulation of buriti oil with porcine gelatin presents different physical and chemical characteristics satisfactory.