Efeito da pré - gelatinização da proteína de ervinha nas propriedades físico-químicas de encapsulados de óleo de cupuaçu (Theobroma grandiflorum)

Abstract

The present work aimed to characterize the emulsifying performance of pea protein in oil extracted from cupuaçu seeds, as well as its impact on the nutritional profile at different temperatures. Initially, the physicochemical characterization of the oil and protein concentrate was carried out. The seeds were acquired from small producers in the city of Parintins, after the pulping process of the fruits. Subsequently, in the laboratory, the preparation of the emulsions, lyophilization process, characterization of the microcapsules was carried out through a completely randomized design (5x4), using gum arabic with pea protein as wall material on the following responses: pH, titratable acidity, moisture, peroxide index and fatty acids. From the analyzed results, the pH averages varied between 6.25 and 6.67. The acidity values varied between 0.52 and 1.20 indicating that the temperature did not influence the acidity of the oil, in addition to being within the standards of the legislation (up to 4 mgKOH/g). The values of the average humidity varied between 3.6850 and 4.5425, showing no significant difference between treatments. The peroxide index values remained below what the legislation determines (up to 15 meq/Kg) during the analyzed weeks, indicating that the treatments remained stable regardless of the degree of temperature. Regarding the microencapsulated fatty acids, the treatments did not show differences over the analyzed weeks, and the initial results were similar to those obtained in the first and sixth weeks of storage. It is concluded that the technique of microencapsulation of cupuaçu seed oil with pea protein and arabic gum is possible. In addition, the present results indicate that the treatments submitted to different temperatures (0ºC, 60ºC, 70ºC, 80ºC and 90ºC) did not present significant differences, indicating that they did not cause damage to the original product and that both in natura and encapsulated oil can be characterized as excellent quality ingredients with the potential to become alternatives for use in various food formulations, including those that meet consumers on restrictive diets.