Através da caracterização do concentrado proteico de ervilha foi possível identificar uma grande quantidade de fração de proteína insolúvel em água, o que teoricamente limita a sua capacidade de atuar como agente emulsificante;
O concentrado proteico de ervilha foi utilizado como agente emulsificante em diferentes concentrações na produção de emulsões O/A; a concentração mínima de proteína necessária para a produção de uma emulsão suficientemente estável durante 2 horas foi de 2,4% (m/m). De forma geral, floculação e cremeação foram os fenômenos de desestabilização predominantes nas emulsões;
As micropartículas produzidas por spray drying a partir de emulsões contendo 2,4% e 4,8% (m/m) de concentrado proteico de ervilha apresentaram elevados valores de retenção de óleo essencial de laranja. Não foram verificados efeitos significativos nas características físico-químicas das micropartículas, devido à variação da quantidade de proteína na formulação e temperatura de secagem;
O estudo da porosidade das micropartículas destacou que não houve efeito significativo da variação da concentração de proteína em propriedades como área superficial específica, diâmetro médio e volume de poro;
As micropartículas produzidas apresentaram boa capacidade de retenção de óleo essencial de laranja durante ensaio de estabilidade à estocagem. Após quatro semanas de ensaio as matrizes retiveram cerca de 58% do óleo adicionado inicialmente à formulação. A produção de compostos de oxidação durante a estocagem das micropartículas foi limitada à 8%, referente à quantidade de limoneno ainda presente nas micropartículas, após quatro semanas;
O estudo de estabilidade apresentou boa correlação com o estudo de porosidade das micropartículas, confirmando que a variação da concentração de proteína não resultou na alteração das propriedades de barreira dos sistemas particulados produzidos.
SUGESTÕES PARA TRABALHOS FUTUROS
Explorar o uso da proteína de ervilha como emulsificante para a produção de emulsões de estabilidade prolongada, através de métodos como sonicação por ultrassom e homogeneização a alta pressão;
Avaliar o efeito do uso combinado da proteína de ervilha com outros emulsificantes naturais com o objetivo de detectar possíveis interações sinérgicas;
Estudar o desempenho da proteína de ervilha na produção de emulsões para a encapsulação de outros ativos lipofílicos como, por exemplo, óleos ricos em ácidos graxos poli-insaturados;
Estudar o desenvolvimento de uma metodologia eficiente e rápida para a determinação da quantidade de óleo volátil presente na superficie de micropartículas produzidas por
spray drying;
Avaliar se o processo de secagem em spray dryer é capaz de alterar o perfil de voláteis do óleo essencial de laranja encapsulado;
Realizar a aplicação das micropartículas contendo óleo essencial de laranja em matrizes alimentares e avaliar se o processo de encapsulação é capaz de preservar o óleo encapsulado durante etapas de processamento, como por exemplo, o forneamento.
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