Author(s)

Caroline Honaiser Lescano^1*, Eliana Janet Sanjinez-Argandoña¹, Eduardo José de Arruda¹, Cândida Aparecida Leite Kassuya², Izabel Cristina Freitas Moraes³

¹College of Exact Sciences and Technology, Federal University of Grande Dourados, Dourados, Brazil.
²College of Health Science, Federal University of Grande Dourados, Dourados, Brazil.
³College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.

Acrocomia aculeata (Jacq.) Lodd. shows possibilities for pharmaceutical, food and chemical use. However, its application is limited due to the loss of its bioactive components. Microencapsulation may be an alternative to reduce such problems. A step-by-step optimization approach was used in this work for preservation of bioactive compounds. The applied technique to microencapsulate the Acrocomia aculeata oil was efficient, producing between 64% and 99% of microcapsules and 59% to 97% of encapsulated oil. In the experimental design, temperature was the parameter that significantly influenced the carotenoids of microcapsules. Complex coacervation helped to preserve carotenoids and the antioxidant activity, and an interaction between the temperature and the content was observed for such preservation.

Microencapsulation, Acrocomia aculeata, Carotenoids, Antioxidant Activity

Lescano, C. , Sanjinez-Argandoña, E. , de Arruda, E. , Kassuya, C. and Moraes, I. (2014) Acrocomia aculeata (Jacq.) Lodd. Oil Microencapsulation by Complex Coacervation: Preservation of Bioactive Compounds. Journal of Encapsulation and Adsorption Sciences, 4, 105-113. doi: 10.4236/jeas.2014.44011.