Microencapsulação do óleo da bocaiuva Acrocomia aculeata (Jacq.) Lodd. por coacervação complexa

Abstract

Microencapsulation is a technology with the potential to protect the active compound and modulation of their release. Currently, studies on microencapsulation and controlled release are well advanced and a variety of techniques are available among which stands out the complex coacervation. This technique involves the reversible association of both polymers and has some advantages compared to other techniques such as the possibility of working with biopolymers, the absence of organic solvent under mild conditions of temperature and processing. Thus, this paper studied the conditions that can interfere with the formation of microcapsules by complex coacervation of bocaiuva oil and biological activity of the oil and microencapsulated bocaiuva in nature. The results confirmed the predominance of monounsaturated fatty acids, especially oleic acid in pulp oil of bocaiuva, besides the presence of bioactive compounds such as carotenoids and phenolic compounds that showed antioxidant activity. The implementation of complex coacervation technique to microencapsulate the oil was efficient bocaiuva producing between 64 to 99% of the microcapsules and 59 to 97% encapsulated oil. In full factorial design temperature was the parameter that significantly influenced (p <0.05) in the morphology of the microcapsules. The complex coacervation helped in the preservation of carotenoids and antioxidant activity, and observed the interaction of temperature and filling in its preservation. In assessing pharmacobiological were observed anti-inflammatory and diuretic oil from the pulp of bocaiuva. The oil showed activity microencapsulated anti-edema and diuretic. Microencapsulation by complex coacervation comprises a potential bioavailability and preservation of functional properties of the oil bocaiuva.