Resumo O objetivo deste trabalho foi avaliar o efeito da proteína isolada de soro de leite (PIS) associada aos biopolímeros prebióticos inulina (IN) e oligofrutose (OL) como material de parede na estabilidade físico-química, morfológica e térmica de microcápsulas de oleoresina de pimenta-rosa. Para a atomização nos tratamentos (PSI, PSI/IN e PSI/OL), foram utilizadas emulsões assistidas por ultrassom, preparadas com 30% (p/p) de material de parede, 5% (p/p) de oleoresina e proporção de substituição de 5:1 (p/p) para os tratamentos PSI/IN e PSI/OL. A PSI aumentou o tamanho das gotas de óleo e do pó reconstituído, o que proporcionou maior eficiência de encapsulação. Os tratamentos PSI e PSI/OL apresentaram maior capacidade antioxidante, enquanto PSI/IN e PSI/OL proporcionaram maior solubilidade do pó. As microcápsulas apresentaram estrutura esférica com alguma rugosidade, mas sem ruptura, o que favoreceu a retenção da oleoresina. Além disso, as paredes das microcápsulas não apresentaram nenhuma região cristalina definida. A adição de biopolímeros prebióticos reduziu a temperatura de início de degradação do material de parede, o que diminuiu sua estabilidade térmica. O uso de PIS associado à inulina e à oligofrutose é adequado para a produção de emulsões para a microencapsulação por atomização de oleoresina de pimenta-rosa.

Abstract The objective of this work was to evaluate the use of whey protein isolate (WPI) associated with the prebiotic biopolymers inulin (IN) and oligofructose (OL) as a wall material on the physicochemical, morphological and thermal stability of pink-pepper oleoresin microcapsules. For spray drying in the treatments (WPI, WPI/IN, and WPI/OL), ultrasound-assisted emulsions were used, being prepared with 30% (w/w) wall material, 5% (w/w) oleoresin, and a 5:1 (w/w) replacement ratio for the WPI/IN and WPI/OL treatments. WPI increased the size of the oil droplets and of the reconstituted powder, which provided a greater encapsulation efficiency. The WPI and WPI/OL treatments showed a better antioxidant capacity, whereas WPI/IN and WPI/OL provided a better powder solubility. The microcapsules showed a spherical structure with some roughness, but no rupture, which favored the retention of oleoresin. Moreover, the microcapsule walls had no defined crystalline region. The addition of prebiotic biopolymers decreased the temperature at which the wall material started to degrade, decreasing its thermal stability. The use of WPI associated with inulin and oligofructose is suitable for the production of emulsions for the spray-drying microencapsulation of pink-pepper oleoresin.

Abstract The fish processing processes generate a large volume of residues, so, an alternative for the use is the production of minced fish (MF). Thus, this study aimed to develop breaded with different concentrations of MF of salmon and tilapia fillet, and to analyze the chemical, physical and microbiological characteristics, as well as to determine the acceptability and purchase intention of the formulations. In technological and nutritional terms, the use of salmon MF in the production of breaded products did not detract from the quality of the final product, indicating a viable alternative for the use of salmon waste.

Resumo O objetivo deste trabalho foi avaliar a substituição parcial da goma arábica por amidos modificados, na microencapsulação do óleo essencial de capim-limão (Cymbopogon flexuosus), por meio de secagem por atomização. As emulsões assistidas por ultrassom foram preparadas com 30% (m/m) de material de parede, 7,5% (m/m) de carga de óleo e 1:1 (m/m) de taxa de substituição para todos os tratamentos. Após 16 horas, a incompatibilidade observada entre a goma arábica e o anidrido octenil succínico (AOS) não afetou as micropartículas obtidas, uma vez que o tratamento com o amido AOS, em substituição parcial à goma arábica, apresentou os melhores resultados quanto ao rendimento do processo e à retenção de carga de óleo após a secagem por atomização, e o tratamento mostrou viscosidade newtoniana próxima à do tratamento preparado com goma arábica. A maltodextrina dextrose equivalente 10 (10DE) mostra uma carga de óleo semelhante à do tratamento com goma arábica, enquanto a presença de maltodextrina de milho DE20 reduz o teor de óleo encapsulado e a eficiência do processo de secagem, em razão da aderência das partículas à câmara. Portanto, a substituição parcial da goma arábica mostra-se como alternativa para a formação de emulsões, para a microencapsulação por meio de secagem por atomização do óleo essencial de capim-limão.

Abstract The objective of this work was to evaluate the partial replacement of gum arabic by modified starches on the spray-drying microencapsulation of lemongrass (Cymbopogon flexuosus) essential oil. The ultrasound-assisted emulsions were prepared with 30% (w/w) of wall material, 7.5% (w/w) of oil load, and 1:1 (w/w) replacement ratio for all treatments. After 16 hours, the incompatibility observed between gum arabic and octenyl succinic anhydride (OSA) starch did not affect the obtained microparticles, since the treatment with OSA starch, partially replacing gum arabic, showed the best results for the process yield and for the oil charge retention after spray-drying process, and the treatment showed Newtonian viscosity close to that of the treatment prepared with gum arabic. Maltodextrin dextrose equivalent 10 (10DE) shows an oil load similar to that of the treatment with gum arabic, while the presence of maize maltodextrin DE20 reduces the content of encapsulated oil and the efficiency of the drying process due to the adherence of particles to the chamber. Therefore, the partial substitution of gum arabic is an alternative for the formation of emulsions, for the spray-drying microencapsulation of lemongrass essential oil.

Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.