ENCAPSULATED PEQUI OIL WITH CASHEW GUM/GELATIN BY COMPLEX COACERVATION FOR USE IN FOOD: CHARACTERIZATION AND QUALITY ASSESSMENT

Purpose: Pequi fruit (Caryocar coriaceum Wittm.) has a great economic and sensorial importance for the State of Ceará, the largest producer in Brazil. This fruit is an excellent nutritional source rich in vitamins, carotenoids and phenolic compounds, in addition to having good antioxidant capacity, fatty acids and minerals. Method: Pequi oil was microencapsulated by complex coacervation for protect compounds of interest. The physicochemical characterization of the oil was before and after encapsulation to evaluate its characteristics and quality employing this process. Results: The saponification index, color analysis and iodine index presented lower molecular weight, carotenoids content and a lower degree of unsaturation after microencapsulation, respectively. The peroxide index presented low presence of degradation compounds. The acidity index and fatty acid composition did not change significantly, with a predominance of oleic and palmitic acids. Conclusion: Complex coacervation is a viable technique for the preservation of Pequi oil, enabling its use for various purposes such as food and nutraceutical.