Desenvolvimento e caracterização de micropartículas com extrato da casca de uva (vitis vinífera l.).

Abstract

Microencapsulation is the process of packaging particles of a solid or a liquid, the process of protection against the compound, in addition to a new control option. Therefore, the food industry has sought the microencapsulation of viable solutions to assist in the process of grounding and incorporation of micronutrients, improving textures. The present work had the development and characterization of microparticles containing extract of grape bark extract, through the ionic gelation technique, using a pectin as a wall material. The extract was obtained through the grape rind (Vitis vinifera L.), crushed and added in a solution of ethanol-water (7: 3). A solution pectin (2% w / v) and extract (15%) was non-atomised and sprinkled solution of CaCl 2 to obtain the microparticles. The microparticles were evaluated with their morphological characteristics, through optical and digital microscopy of medium, encapsulation efficiency, FT-IV spectroscopy analysis, quantification of phenolic compounds and antioxidant capacity by the DPPH method. The evaluation of the results was evaluated during the period of 0, 5 and 10 days. The procedure showed an encapsulation efficiency of 66.61% of the extract. FT-IV analysis showed that pectin does not change when presented as an extract for a microparticle, as well as a presence of aromatic rings of the extract. Analyzing an optical microscopy, as if it were microparticles, oval shaped, well preserved and smooth walls. The mean cut was 61.5 ± 31.57 μm. During storage of the phenolic compounds and antioxidants of grapefruit extract and microparticle maintained a stability. Therefore, this study shows a microencapsulation of grape peel extract by the ionic gelation method with great technological potential considering its encapsulation efficiency. It is noted that the average text is of interest to the industry since the smaller ones are less perceptibly perceptible. Concentrations already present were not increased after incorporation thereof into the microparticle. The stability study shows the phenolic compounds and antioxidants of both grapefruit extract and microparticles in stable stable storage times of 0, 5 and 10 days.