Utilização do soro de leite bovino no processo de secagem de própolis vermelha em spray-dryer

Abstract

Culturally in Brazil, the whey is used for animal feed or disposed of in rivers, lakes and soil, becoming a polluting agent. Due to the presence of proteins of high biological value and provide functional and technological properties of interest to the food industry, several studies sought to investigate and control the influence over of the applied temperature at the spray drying process on the properties of whey proteins. The main effects found (aggregation, denaturation, gelation, etc.) Are closely linked to the temperature applied in previous cases and during the spray drying process, it is worth highlighting the aspects related to the protein solubility and ability to form emulsions. These features were decisive for the use of whey in the drying of propolis (resinous substance rich in bioactive compounds) to obtain microcapsules by the spray drying technique. From the mixture of between the whey of Coalho cheese added of excipients (maltodextrin, gum arabic, starch and gelatin) and ethanolic extract of propolis (EEP) were obtained two formulations F01 and F02, which were analyzed as to the composition, morphology, distribution, particle size. The results regarding the composition of the formulations had demonstrated a significant difference (p <0.05) for the t test, to the parameters of moisture, protein and ash and not significant for dry matter and total flavonoids. The F01 formulation showed a lower average particle size (12.02 mM) compared to formulation F02 (42.13 mM). The morphology of the particles analyzed by Scanning Electron Microscopy (SEM) demonstrated that the formulation F01 presented a larger number of spherical particles with less aggregation among them, which may be due to the presence of gelatin in the formulation F02. Through these results can be carried out other studies that can attest to the feasibility and applicability of the formulation F01.