Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents

Abstract

Buriti (Mauritia flexuosa) oil, native from the Amazon region, is a natural compound with several antioxidant properties and high carotene content. This oil can be used for cosmetic and dietary purposes. Considering the industrial importance of this oil, it is proposed a new high-tech product consisting in buriti oil microparticles. In this sense, the effect of biopolymers (inulin and gum arabic) on the physicochemical properties of freeze-dried buriti oil microparticles was evaluated in different combinations. The increase of inulin addition significantly increased (p ˂ 0.05) the Aw values and the moisture content of microparticles. Negative zeta potential near −30 mV was observed for all treatments indicating stability. The polydispersity index (PI) ranged from 0.14 to 0.37. The wettability found ranged from 59 s to 71 s, considered optimal for powdered foods for industry and consumer market requirements. Equal amount of wall material showed higher solubility value. The diffractograms showed that the incorporation of buriti oil in the microparticles does not significantly change the amorphous character already observed in the isolated materials. Hence, the combination in equivalent proportions of inulin and gum Arabic is a viable alternative for application of freeze-dried buriti oil microparticles in foods that present hydrophilic character.