Avaliação do processo de microencapsulação do ferro através da técnica de gelificação iônica utilizando diferentes blendas poliméricas

Abstract

Iron is an essential nutrient that can be easily oxidized by changing environmental conditions. Fortification, by adding iron compounds directly to foods, had been studied as a method of overcoming iron deficiency. However, this fortification introduces problems such as impacts on the taste and appearance of the products. The objective of the present work was to evaluate the process of encapsulation of iron through the technique of ionic gelation, using alginate as an encapsulating matrix, adding maltodextrin and modified starch. To define the best conditions for microencapsulation of iron, the work was carried out in stages. Solutions were produced using the alginate combined with other biopolymers. These solutions were characterized and analyzed by analysis of atomic absorption, encapsulation efficiency, morphology, size distribution and release profile. The encapsulation efficiency, asset retention over time and the controlled release process were determined in different simulated environments. The encapsulation efficiency values for iron in the treatments produced with the use of pressurized air varied between 93.60% and 94.04%. These high values of encapsulation efficiency show that alginate, alginate and maltodextrin, alginate and modified starch systems are compatible matrices that can be used to encapsulate emulsions containing iron (Fe2+). in stages. All formulations showed good encapsulation efficiency and showed good homogeneity and size dispersion. Regarding the release profile, there was a difference regarding the stability of the microspheres produced by the different methods. Regarding the in vitro digestibility results, it is possible to observe higher values of iron release in the gastric system when compared to the intestinal system. With this, we can conclude that it is possible to develop a controlled release system containing iron, efficient and stable, using alginate and complementary biopolymers such as starch and maltodextrin.