PRODUÇÃO E CARACTERIZAÇÃO DE MICROPARTÍCULAS DE Spirulina

The objective of this work was to determine encapsulation efficiency, proximal composition, and to evaluate the release profile and thermal behavior of Spirulina microparticles produced by the ionic gelation technique. Spirulina microparticles were produced by the ionic gelation technique with sodium alginate and calcium chloride, and encapsulation efficiency, microparticle and Spirulina proximal composition, the phycocyanin release profile of the microparticle in acidic and basic medium and the antioxidant activity at temperatures of 50, 100 and 120 oC were determined. The encapsulation efficiency obtained was 91.7 ± 0.25%. The microparticle maintained its entire structure at acidic pH (1.2) retaining the phycocyanin inside, and in basic media (pH 7.4) there was a rupture of the microparticle and release of the encapsulated material. The temperature of 50 °C for 60 minutes did not affect the antioxidant activity of Spirulina, while at 120 ° C the activity was significantly reduced. The microparticles presented higher thermal stability at 100oC, maintaining the antioxidant activity, while free Spirulina reduced activity significantly. The microencapsulation of Spirulina by the ionic gelation technique is shown as a viable alternative for the incorporation in different food matrices. PALAVRAS-CHAVE: Spirulina; micropartículas; antioxidante.