Brazil nut (<i>Bertholletia excelsa</i>) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D<sub>3</sub> encapsulation

FERREIRA, Letícia DOS SANTOS; BRITO-OLIVEIRA, Thais CARVALHO; PINHO, Samantha Cristina DE

doi:10.1590/fst.17521

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.17521 copy

Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D₃ encapsulation

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The main goal of this study was to investigate the possibility of encapsulating vitamin D₃ (VD3) in Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate (SPI). SPI dispersions were analyzed using intrinsic tryptophan fluorescence, surface hydrophobicity and circular dichroism for a better comprehension of the ingredient’s properties. The emulsions produced with SPI dispersions treated at temperatures between 60 and 70 °C showed higher average droplet diameters (10-40 μM) than those treated at 75 and 80 °C. Despite these different droplet diameters, all formulations showed phase separations, requiring the incorporation of xanthan gum (XG) as thickener. Different XG concentrations were, then, tested (0.1 to 0.3% w/v). The formulation with 0.2% (w/v) XG and SPI treated at 75 °C for 15 min showed the highest stability, and, therefore, was used to produce emulsions encapsulating VD3 at two concentrations (120 and 200 μg/mL). After 21 days of storage, the emulsion stabilized with 1.0% (w/v) SPI and 200 µg VD3/mL preserved 97% of the vitamin. Therefore, the results revealed it is possible to obtain an efficient formulation for the encapsulation of VD3 using Brazil nut oil as an oily phase and thermally treated SPI as an emulsifier.

Keywords:
soy protein isolate; encapsulation; cholecalciferol

		Concentration SPI (%. w/v)
		0.25		0.50		0.75		1.00		1.25		1.50		1.75		2.00
		t (min)
	T (◦C)	15	30	15	30	15	30	15	30	15	30	15	30	15	30	15	30
A	60	2.31 ± 0.1^f,B	37.8 ± 4.2^{abcde, A}	11.0 ± 0.9^f,B	44.7 ± 4.6^abc,A	27.8 ± 4.671^e,A	44.18 ± 3.4^abcd,A	26.0 ± 1.8^e,A	49.3 ± 6.4^a,A	31.1 ± 1.8^de,B	33.2 ± 3.7^bcde,A	32.8 ± 4.4^cde,A	35.1 ± 3.0^bcde,A	34.0 ± 4.5^bcde,A	46.3 ± 1.7^ab,A	32.9 ± 2.2^cde,A	42.4 ± 3.2^abcd,A
B	60	14.9 ± 0.6 ^{a, A}	15.3 ± 0.9 ^{a, B}	8.98 ± 1.2 ^{ef, B}	14.6 ± 1.6 ^{ab, A}	9.39 ± 1.3 ^{def, B}	11.9 ± 0.8 ^{bcde, B}	13.2 ± 0.7 ^{abc, A}	12.7 ± 1.1 ^{abc, A}	8.48 ± 0.4 ^{f, C}	12.3 ± 1.0 ^{abcd, B}	8.99 ± 0.7 ^{ef, B}	10.4 ± 0.3 ^{cdef, C}	10.6 ± 0.8 _{cdef, A}	12.5 ± 1.3 ^{abc, A}	9.53 ± 0.4 ^{def, A}	14.2 ± 1.5 ^{ab, B}
A	65	1.45 ± 0.1^g,B	1.65 ± 0.1^g,C	10.8 ± 0.6^fg,B	17.1 ± 0.2^ef,BC	22.3 ± 4.5^cdef,A	18.6 ± 1.7^def,C	35.6 ± 7.4^ab,A	20.3 ± 2.0^def,B	40.4 ± 3.9^a,A	15.7 ± 1.1^ef,BC	33.2 ± 3.5^abc,A	34.6 ± 3.5^ab,A	29.7 ± 4.0^abcd,A	30.3 ± 1.9^abcd,B	39.8 ± 4.3^a,A	25.2 ± 2.6^bcde,B
B	65	12.9 ± 0.3 ^{ab, AB}	11.5 ± 0.5 ^{ab, C}	12.9 ± 0.4 ^{ab, A}	12.8 ± 1.2 ^{ab, AB}	11.1 ± 1.8 ^{b, AB}	13.4 ± 1.3 ^{ab, AB}	14.8 ± 0.8 ^{a, A}	12.7 ± 0.7 ^{ab, A}	12.7 ± 0.9 ^{ab, A}	13.5 ± 1.5 ^{ab, B}	13.4 ± 1.1 ^{ab, A}	13.7 ± 1.1 ^{ab, B}	12.3 ± 0.8 ^{ab, A}	12.0 ± 1.6 ^{ab, A}	11.6 ± 0.8 ^{ab, A}	12.6 ± 2.4 ^{ab, B}
A	70	1.54 ± 0.1^g,B	1.55 ± 0.1^g,C	16.7 ± 0.8^ef,A	51.4 ± 3.5^a,A	18.1 ± 1.1^ef,A	26.8 ± 1.6^cde,B	31.9 ± 3.6^bc,A	25.5 ± 5.2^cdef,B	29.9 ± 2.2^cd,B	17.4 ± 2.3^ef,B	30.4 ± 2.3^cd,A	17.8 ± 2.9^f,B	31.1 ± 1.9^c,A	30.1 ± 1.7^cd,B	41.5 ± 6.0^ab,A	20.2 ± 2.1^def,BC
B	70	13.1 ± 0.8 ^{bc, AB}	18.4 ± 1.1 ^{a, A}	12.7 ± 0.7 ^{bc, A}	12.6 ± 0.7 ^{bc, AB}	11.2 ± 0.9 ^{bc, AB}	13.0 ± 0.2 ^{bc, AB}	12.5 ± 1.8 ^{bc, A}	11.8 ± 1.6 ^{bc, A}	9.77 ± 0.8^{c, BC}	13.7 ± 1.1 ^{b, B}	9.51 ± 1.8 ^{c, B}	13.5 ± 1.6 ^{b, BC}	10.1 ± 1.3 ^{bc, A}	12.8 ± 0.8 ^{bc, A}	11.8 ± 1.6 ^{bc, A}	11.8 ± 1.0 ^{bc, B}
A	75	54.3 ± 30^a,A	41.2 ± 1.6^{ab, A}	17.7 ± 1.1^bcd,A	21.9 ± 2.2^bcd,B	24.8 ± 1.2^bcd,A	13.3 ± 0.6^cd,C	25.3 ± 4.9^bcd,A	5.71 ± 0.4^d,C	15.00 ± 0.6^cd,C	9.39 ± 0.6^cd,CD	27.9 ± 2.9^bcd,A	16.8 ± 1.0^cd,B	25.7 ± 1.4^bcd,A	7.31 ± 0.6^d,D	32.8 ± 1.2^abc,A	18.6 ± 4.5^bcd,BC
B	75	14.1 ± 1.4 ^{bcdef, A}	13.2 ± 0.8 ^{cdef, BC}	13.1 ± 1.7 ^{cdef, A}	15.8 ± 3.3 ^{bcde, A}	13.0 ± 1.0 ^{cdef, A}	16.8 ± 3.0 ^{abcd, A}	13.1 ± 1.8 ^{cdef, A}	13.0 ± 0.7 ^{cdef, A}	12.1 ± 1.7 ^{def, AB}	17.0 ± 1.0 abc, A	10.9 ± 0.3 ^{f, AB}	18.7 ± 1.7 ^{ab, A}	11.9 ± 0.8 ^{ef, A}	15.1 ± 1.1 ^{bcdef, A}	10.9 ± 1.0 ^{f, A}	21.0 ± 0.3 ^{a, A}
A	80	6.63 ± 0.2^def,B	28.1 ± 1.8^{a, B}	7.54 ± 1.7^cde,B	9.03 ± 0.8^bcd,C	4.78 ± 1.9^def,B	5.21 ± 0.3^def,D	2.64 ± 0.1^f,B	5.55 ± 0.7^def,C	2.42 ± 0.138^f,D	3.942 ± 0.2^ef,D	2.36 ± 1.2^ef,B	6.72 ± 0.2^def,C	2.39 ± 0.1^f,B	13.4 ± 1.1^b,C	3.30 ± 1.5^ef,B	11.9 ± 2.9^bc,C
B	80	10.9 ± 1.1 ^{a, B}	11.0 ± 0.8 ^{a, C}	7.73 ± 0.9 ^{bc, B}	8.92 ± 0.7 ^{b, B}	5.13 ± 0.2 ^{efg, C}	6.09 ± 0.6 ^{cde, C}	4.75 ± 0.9 ^{efgh, B}	7.25 ± 0.8 ^{bcd, B}	3.01 ± 0.5 ^{hi, D}	5.24 ± 0.2 ^{def, C}	4.41 ± 0.5 ^{efghi, C}	4.11 ± 0.4 ^{fghi, D}	5.05 ± 0.2 ^{efg, B}	3.54 ± 0.8 ^{fghi, B}	2.65 ± 0.1 ^{i, B}	3.29 ± 0.3 ^{ghi, C}

Formulation	Without vitamin D			Emulsion 1: Vitamin D 200 µg/mL			Emulsion 2: Vitamin D 120 µg/mL
1.00% SPI (w/v)
Storage time	Day 1	Day 14	Day 30	Day 1	Day 14	Day 30	Day 1	Day 14	Day 30
Diameter (µM)	2.54 ± 0.1^b,A	2.62 ± 0.1^b,A	2.93 ± 0.1^a,A	2.62 ± 0.1^b,A	2.73 ± 0.1^ab,A	2.73 ± 0.2^ab,A	2.59 ± 0.1^b,A	2.58 ± 0.1^b,A	2.57 ± 0.1^b,B
Span	1.57 ± 0.1^ab,A	1.51 ± 0.1^b,A	2.09 ± 0.4^ab,A	1.81 ± 0.1^ab,A	2.11 ± 0.1^a,A	1.90 ± 0.3^ab,A	1.67 ± 0.1^ab,A	1.73 ± 0.1^ab,A	1.65 ± 0.1^ab,B
% Vitamin D encapsulated^a	-	-	-	96.4 ± 3.0^a,A	96.4 ± 3.1^a,A	49.2 ± 2.5^b,A	95.8 ± 2.8^a,A	91.3 ± 4.2^a,A	39.1 ± 0.3^b,A
Lipid oxidation^b	107 ± 5.0^a,A	112 ± 1.1^a,A	102 ± 8.2^a,A	37.4 ± 4.7^c,AB	43.2 ± 8.1^c,A	56.1 ± 5.5^bc,A	41.80 ± 8.3^c,A	53.2 ± 3.7^bc,A	70.1 ± 0.5^b,A
Lipid oxidation^c	0.22 ± 0.1^bcd,B	0.28 ± 0.1^abc,A	0.31 ± 0.1^a,A	0.17 ± 0.1^d,B	0.31 ± 0.1^a,A	0.29 ± 0.1^ab,C	0.15 ± 0.1^d,C	0.21 ± 0.1^cd,C	0.34 ± 0.1^a,B
1.25% SPI (w/v)
Storage time	Day 1	Day 14	Day 30	Day 1	Day 14	Day 30	Day 1	Day 14	Day 30
Diameter (µM)	2.45 ± 0.1^{b, AB}	2.59 ± 0.1^a,A	2.67 ± 0.1^a,B	2.62 ± 0.1^a,A	2.66 ± 0.1^a,A	2.63 ± 0.1^a,A	2.46 ± 0.1^b,B	2.36 ± 0.1^a,B	2.43 ± 0.1^b,C
Span	1.50 ± 0.1^{bc, AB}	1.47 ± 0.1^c,A	1.67 ± 0.1^b,A	1.62 ± 0.1^bc,B	1.87 ± 0.1^a,B	1.96 ± 0.1^a,A	1.53 ± 0.1^bc,B	1.57 ± 0.1^bc,B	1.97 ± 0.1^a,A
% Vitamin D encapsulated^a	-	-	-	97.6 ± 2.4^a,A	83.6 ± 3.5^b,B	42.8 ± 2.2^c,B	96.1 ± 3.1^a,A	75.6 ± 0.9^b,B	42.6 ± 3.9^c,A
Lipid oxidation^b	68.0 ± 16^bc,A	83.0 ± 7.1^ab,B	105 ± 1.9^a,A	44.9 ± 8.6^cde,A	33.1 ± 2.4^e,AB	34.1 ± 6.1^de,B	61.3 ± 7.0^bcd,A	63.2 ± 6.9^bc,A	58.5 ± 9.1^bcde,A
Lipid oxidation^c	0.27 ± 0.1^c,A	0.31 ± 0.1^b,AB	0.32 ± 0.1^b,A	0.17 ± 0.1^d,B	0.31 ± 0.1^b,A	0.34 ± 0.1^b,B	0.19 ± 0.1^d,B	0.26 ± 0.1^c,B	0.40 ± 0.1^a,B
1.50% SPI (w/v)
Storage time	Day 1	Day 14	Day 30	Day 1	Day 14	Day 30	Day 1	Day 14	Day 30
Diameter (µM)	2.42 ± 0.1^{c, B}	2.39 ± 0.1^c,B	2.43 ± 0.1^c,C	2.39 ± 0.1^c,B	2.40 ± 0.1^c,B	2.60 ± 0.1^b,A	2.44 ± 0.1^c,B	2.07 ± 0.1^d,C	6.91 ± 0.1^a,A
Span	1.43 ± 0.1^d,B	1.50 ± 0.1^c,A	1.47 ± 0.1^cd,A	1.50 ± 0.1^c,C	1.77 ± 0.1^b,B	1.78 ± 0.1^b,A	1.48 ± 0.1^cd,B	1.50 ± 0.1^c,B	2.05 ± 0.1^a,A
% vitamin D encapsulated^a	-	-	-	84.9 ± 1.6^a,B	74.8 ± 1.4^b,C	38.9 ± 0.7^c,B	81,0 ± 3.8^ab,B	76.8 ± 0.9^b,B	38.7 ± 3.2^c,A
Lipid oxidation^b	102 ± 22^a,A	81.6 ± 7.3^ab,B	101 ± 6.1^a,A	24.9 ± 1.5^c,B	25.1 ± 2.1^c,B	33.1 ± 1.3^c,B	63.3 ± 11^ab,A	47.9 ± 24^bc,A	22.1 ± 1.0^c,B
Lipid oxidation^c	0.27 ± 0.1^e,A	0.37 ± 0.1^cd,A	0.38 ± 0.1^cd,A	0.23 ± 0.1^e,A	0.36 ± 0.1^d,A	0.43 ± 0.1^bc,A	0.25 ± 0.1^e,A	0.44 ± 0.1^b,A	0.50 ± 0.1^a,A

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: samantha@usp.br

Brasil

Brasil

Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation

Abstract

Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D₃ encapsulation