BEHAVIOR OF THE WEIGHT OF TOMATO PULP

MICROCAPSULES IMMERSED IN EXTRA VIRGIN OLIVE OIL

DURING THE SHELF LIFE
PASSOS,R.M.1*, VITORINO,W.R.S.1, SANTOS,J.1, SILVA,G.K.C1,
2
SILVA,G.F.S. , PAGANi, A.A.C 1

*rafa3mp@yahoo.com.br
1Universidade Federal de Sergipe, 2Laboratório de Tecnologias Alternativas / UFS , Cidade Univ. Prof. José Aloísio de
Campos Av. Marechal Rondon, s/n, Rosa Elze São Cristóvão/SE CEP 49100-000
For each formulation a sample of 10 microcapsules were separated, and so were
INTRODUCTION removed every 15 days for weighing (g) in analytical balance, this analysis was
performed in triplicate and the statistical analysis of Tukey was done by the
Ionic gelation is a microencapsulation technique that occurs by means of a reaction software Assistat.
between a polymer solution containing the nutrients and an ionic solution in adequate
concentrations (MUKAI-CORREA et al., 2005). This method results in the instant RESULTS
formation of small particles encapsulating the product. Lycopene may be susceptible to
oxidation during storage, especially when stored in the presence of oxygen (LIN E Os dados obtidos através da avaliação do comportamento do peso das
CHEN, 2005). Therefore, it is feasible to encapsulate lycopene for commercial use as microcapsulas durante o armazenamento de 60 dias estão dispostos na tabela 1 e
functional foods. Encapsulation has been widely used to trap biological compounds in na figura 2.
a vehicle to provide protection against oxidation and degradation during storage of
healthy foods (KRISHNAN et al., 2005). In addition, the encapsulation can be used to
Tabela 1: Comportamento do peso (g) das microcapsulas com 2% (M2) e 5%
control the functional release of the components when ingested by the body
(M5) de alginato de sódio durante o armazenamento de 2 meses.
(PSZCZOLA, 1998).
The variation of the weight of the microcapsule is an important factor to identify its Tempo (dias) M2 2 M5 3
interaction with the medium and to better evaluate its shelf life.
0 0,662b 0,849b
15 0,907a 1,594a
OBJECTIVE 30 0,816ab 1,531a
45 0,793ab 1,575a
The present work had as objective to evaluate the behavior of the microcapsules 60 0,701ab 1,499a
weight, obtained by ionic gelation, immersed in extra virgin olive oil for 60 days of ¹Médias; ²Médias seguidas pela mesma letra não diferem estatisticamente pelo teste de Tukey a 5% de
storage. probabilidade;3 Médias seguidas pela mesma letra não diferem estatisticamente pelo teste de Tukey a 1% de
probabilidade.

2
MATERIALS AND METHODS 1,5
Peso (g)

This work was developed at the Food Analysis Laboratory - Department of Food 1
M2
Technology (DTA), Federal University of Sergipe (UFS), in the city of São Cristóvão, 0,5 M5
Sergipe, Brazil. Following is the flowchart (Figure 1) to obtain the oil composed of
lycopene microcapsules. 0
0 15 30 45 60
Obtenção da polpa de tomate
Tempo (dias)

Figura 2: Comportamento do peso das microcapsulas M2 e M5 durante 60 dias

Caracterização da polpa de tomate de armazenamento.
concentrada

ACKNOWLEDGEMENTS
Obtenção das microcápsulas com 2% e 5% de
alginato de sódio(M2 e M5): CNPq
Processo de gelificação iônica da polpa de tomate

CONCLUSIONS
Caracterização física, físico-química e térmicas
das microcapsulas Thus the M5 formulation was able to interact better with the medium and
possibly to absorb the nutrients of the olive oil, since the M2 formulation was
able to keep the encapsulation more protected internally.
Inserção das microcápsulas(M2 e M5) no azeite
de oliva extra virgem (A2 e A5)
REFERENCES
KRISHNAN, S., BHOSALE, R., SINGHAL, R.S., 2005. Microencapsulation of
Análises fisico-químicas,física,térmica e cardamom oleoresin: evaluation of blends of gum Arabic, maltodextrin and a modified
microbiológica durante 60 dias starch as wall materials. Carbohydrate Polymers 61, 95–102.
LIN, C.H., CHEN, B.H., 2005. Stability of carotenoids during storage of tomato juice.
Food Chemistry 90, 837–846.
MUKAI-CORREA, R.; PRATA, A. S.; ALVIM, I. D.; GROSSO, C. Caracterização de
Análise sensorial após 60 dias de microcápsulas contendo caseína e gordura vegetal hidrogenada obtidas por gelificação
iônica. Brazilian Journal of Food Technology, 8, 1, 73-80, 2005.
armazenamento PSZCZOLA, D.E., 1998. Encapsulated ingredients: providing the right fit. Food
Technology 52, 70–76.
Figura 1. Fluxograma da obtenção do azeite de oliva com inserção
das microcápsulas de licopeno.