Microencapsulação de óleo de semente de uva por spray drying

Abstract

The extraction and use of grape seed oil as food ingredient is a possibility of reuse the by-products of the wine industry. Grape seed oil is rich in unsaturated fatty acids and natural antioxidant, being important for health and preventing various diseases. However, due the high amount of polyunsaturated fatty acids, the grape seed oil is chemically unstable and susceptible to oxidative degradation when exposed to light, oxygen and high temperatures, resulting in loss of nutritive value and production of undesirable flavor and aroma. Thus, the microencapsulation emerges as an alternative to protect grape seed oil, and enable its application in different food systems. Microencapsulation by spray drying is a technology used in several industrial segments, and highlight as an economical and flexible process. The objective of this work was to microencapsulate the grape seed oil by spray drying using arabic gum as wall material. The microparticles were characterized in terms of size distribution, water activity, hygroscopicity, density and encapsulation efficiency. The microparticles of grape seed oil showed mean diameter of 12.5 μm, density of 0.500 g / mL and encapsulation efficiency of 96.17%. The results of this study are promising and demonstrate the potential of spray drier in microencapsulate grape seed oil, generating microparticles that can be applied in food formulations and adding value to a by-product of the wine and grape juice industry.