Suplemento alimentício multifuncional obtido por meio da intercalação de vitaminas em hidroxissais lamelares e posterior adsolubilização de aroma

Abstract

In order to improve the stability of vitamins, essential micronutrients to human metabolism, zinc hydroxynitrate, a lamellar hydroxysal (HSL) of general formula M2+(OH)2-x(An-)x/n.zH2O where M2+ = Zn2+ and An- = intercalated anions where used as an inorganic matrix to obtain a food supplement through the intercalation of these micronutrients by co-precipitation method. Vitamin C (ascorbic acid), vitamin L1 (2- aminobenzoic acid), vitamin B3 (niacin), vitamin B5 (pantothenic acid) and vitamin B11 (L-carnitine) were tested. After the intercalation, it was proposed the adsolubilization of the neutral molecule vanillin, a known aroma used in food industry, aiming at developing a controlled release system of this volatile. The solids were characterized by X-ray diffractometry (XRD), Fourier transform infrared spectroscopy (FTIR) and thermal analysis (TGA / DTA). The results showed a successful intercalation of vitamins B3, L1, B5 and C in the inorganic matrix, presenting an increase in basal distance calculated by the XRDs, characteristic bands of vitamins in the infrared spectrum and an improvement in the thermal stability by TGA. However, for adsolubilization, positive results were found only for solids containing vitamins B3 and L1, also evidenced by diffractogram, infrared spectrum and thermal analysis. With these two best results, it was performed the characterization of the solids by scanning electron microscopy (SEM), which showed characteristic morphologies. In addition, was performed a release study of vanillin in these solids in aqueous solution, showing a slow release of the aroma and also maintaining the aroma in aqueous solution for more than 4 days. These results show that the obtained solids can be used as food supplements conferring aroma and increasing nutritional properties of the product.