Comparação de diferentes técnicas de microencapsulação contendo betalaínas e avaliação da atividade antioxidante pelo método de DPPH.

Abstract

Many physiological or pathological processes are associated with the production of free radicals responsible for cellular homeostasis or paradoxically to progressive and irreversible decline of different physiological functions. The antioxidants are substances responsible for controlling the production of free radicals. Among the many examples of antioxidants, there is class extracted from beet (Beta vulgaris L.) call betalains, able to donate electrons to the oxidizing agents. The objective of this study was to compare different microencapsulation techniques, of standard and beet extract, being observed, the kinetic releases and degrees of intumescence, also evaluating the antioxidant activity by the reaction involving 2,2-diphenyl-1 picryl-hydrazyl (DPPH). The tests of kinetics of release and the intumescence degree indicated that the DAE has a more immediate release, acting as an inert encapsulant system. The complex coacervation, in turn, releases the active slowly, and its associated release mechanism, mainly to intumescence. These results indicate the feasibility of production of microparticulate systems and the increase antioxidant activity of the standard and beet extract, after incorporating in the formulation. Therefore, research on microencapsulated systems involving antioxidants should be encouraged in order to ensure greater effectiveness of these compounds, at the scope pharmaceutical, cosmetic or food.