Eugenol antioxidant and antibacterial properties have suggested its use as a natural preservative for food matrices. Eugenol application is compromised due to its high volatility and sensibility to external agents, such as light, heat, oxygen, and moisture. Thus, microencapsulation is viable to increase the eugenol stability. Results have showed that carrageenan combined with rice protein and bovine albumin allow high-quality eugenol microcapsules. These materials show excellent properties, favoring the microcapsules use in food matrices. This study aimed to optimize microcapsules formulation by spray drying, using a simplex-centroid mixture design. Blends of low-lactose whey protein (WP) and/or rice bran protein (RBP) and/or bovine serum albumin (BSA) with carrageenan were used as wall materials. Blends influenced the eugenol retention, microencapsulation efficiency, and size. Pure WP was not efficient for eugenol encapsulation. The highest eugenol retention values, 89.7% and 86.5% were obtained by combining carrageenan with RBP or BSA. RBP and BSA binary interaction with carrageenan showed the highest encapsulation value (80.5%). Scanning electron microscopy, infrared spectroscopy, and thermogravimetry confirmed eugenol inside the microcapsules.

Abstract The aim of this study was to evaluate the influence of chicken nuggets packaging attributes on Brazilian consumer purchase intention. Focus group technique was employed in order to identify the relevant packaging characteristics. Forty consumers were interviewed in six sessions where five different types of chicken nuggets packaging were evaluated. After identifying the most relevant parameters for the study (color, picture, brand, and price), the impact of each characteristic (factor) on the purchase intent was evaluated. The conjoint analysis technique was applied to 100 consumers data. Eight stimuli (labels) were prepared by combining two levels for each factor using a fractional factorial design 24-1. The price significantly influences at the time of purchase, which was quantitatively confirmed by the conjoint analysis, demonstrating the importance of a product supplied with a competitive market price. The picture influences at the time of purchase more than color and brand. Despite having less relative importance, warm colors and a brand already associated with the product might contribute positively to purchase intention.

Abstract Encapsulation of bioactive compounds has been carried out to improve bioavailability and to protect them against harm conditions. However, encapsulation processes are often aggressive and it is important that encapsulated substances keep their biological activity. In this work curcumin was nanoencapsulated using dichloromethane as solvent and ultrasound as dispersion device. Nanoparticles were obtained using different curcumin concentrations and encapsulants (PLLA and Eudragit S100) and the encapsulation efficiency was inferred using spectroscopic and calorimetric techniques as well as optical microscopy. Total phenolic contents and antioxidant activity tests were applied to the curcumin before and after encapsulation and also to blank polymer nanoparticles. Results demonstrated that the encapsulation process had no deleterious influence on its antioxidant activity.