Optimización de micropartículas por metodología de superficie de respuesta conteniendo aceite por coacervación compleja

• Autor: Vargas Pizango, Paola Nathalia
• Formato: tesis de grado
• Fecha de Publicación: 2021
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/8511
• Enlace del recurso: https://hdl.handle.net/20.500.12737/8511
• Nivel de acceso: acceso abierto
• Materia: Aceites; Secado por pulverización; Oxidación; Conservación de alimentos; https://purl.org/pe-repo/ocde/ford#2.11.01; https://purl.org/pe-repo/ocde/ford#2.11.03

The microparticles produced by complex coacervation is a process by which gelatin and gum arabic are used as a polymeric pair for the formation of a resistant wall in order to protect a sensitive material, in this case oil, to different physical and chemical aspects. In this research work, the microparticles were optimized using the Box-Behnken design through the Response Surface Methodology technique, obtaining as an optimal result 2.5 gr of each of the wall materials (gelatin and gum arabic) and 1.25 gr of determining material (oil). The production process was developed in five stages: 1) solution of gelatin and gum arabic at 50 ° C, 2) emulsion with fish oil, 3) formation of coacervates at pH 4, 4) hardening of the coacervates and 5) wall crosslinking with the enzyme transglutaminase (10 to 50U / g.ptn). Due to the crosslinking of the microparticles, the swelling capacity, resistance to sodium dodecyl sulfate solution (SDS, 2 and 5%), temperatures (65, 75, 85 and 95 ° C), pH values 2, 8 were evaluated. and resistance to a gastrointestinal and intestinal simulation. Furthermore, the morphology and microstructure were evaluated by optical microscopy and scanning electron microscopy. The microparticles are spherical in shape and size in the range of 54-62 ?m, with oil droplets distributed in a multinuclear manner. The transglutaminase cross-linked microparticles withstood the evaluated temperatures, 2% and 5% SDS solutions and drastic pH conditions, while the non-cross-linked microparticles were destroyed under the same conditions described above. It should be noted that all the microparticles cross-linked with the enzyme were destroyed in the gastro-intestinal simulations (pH, pancreatin and temperature. The best results of physical resistance of the microparticles were those cross-linked with 50U of transglutaminase. Finally, the last part of the investigation The study of protection against lipid oxidation was carried out using the microparticles crosslinked with 50U, where these gave us optimal and satisfactory results for the research work.