Estudo de constituintes do leite e soro de leite como materiais de parede no processo de microencpasulação por coacervação complexa

Abstract

The objective of this study was to conduct a study to test the potential application of protein and carbohydrate constituent of milk and whey as wall materials and also their association with traditional products encapsulating the technique complex coacervation process. Wall materials were used: lactose, milk protein concentrate and sodium caseinate was used as the core and soybean oil. The wall materials were homogenized with traditional wall materials in complex coacervation process (gum arabic and gelatin). Different concentrations were analyzed. The formulations that had undergone formation of microcapsules were subjected to lyophilization and then characterized according to humidity tests, water solubility, instrumental color, hygroscopicity and water activity. In order to compare the results a control sample was produced using gelatin and Arabic Goma, both at 5% (weigh/mL) concentration and core (soybean oil) of 0.05 g/mL 0.05 g/ml protein solution. The coacervated microcapsules had an average size of about 30μm, however this size proved quite irregular and variable in some formulations. Conducting further tests to assess the efficiency of the microcapsules is necessary. However, it can be said that the application of there materials: lactose, milk protein concentrated and sodium caseinate showed an interesting alternative for use in the food industry.