Produção de suplemento alimentar na forma de comprimidos orais dispersíveis contendo micropartículas de proteína do soro do leite carregadas com resveratrol

Abstract

Resveratrol is a natural compound that has attracted the attenction of the food and pharmaceutical industries due to its bioactivity. Orodispersible tablets (ODTs) are a promising alternative to deliver bioactive compounds to consumers which are known for the rapid dissolution in the mouth and ease of use. However, resveratrol presents a remarkable bitterness and limited water solubility, which reduces its bioavailability. These limitations hinder its use in food formulations and supplements. The microencapsulation technique by spray drying becomes a viable tool to improve the technological properties of resveratrol. Here, the results concerning the production and characterization of whey protein microparticles containing resveratrol are presented. Microparticles were obtained in the proportions of resveratrol 8% g/gwhey and 2.4% g/gwhey by the spray-drying atomization technique. The microparticles were characterized by Scanning Electron Microscopy, Thermogravimetric analisys, X-Ray Diffraction, Differential Scanning Calorimetry and Fourier Transform Infrared Spectroscopy. The encapsulation efficiency was determined by UV-vis spectrometry at 306 nm. Tablets were obtained by the commercial mixture and microparticles at 0%, 1%, 3%,10% and 20% mass comcentration. The tablets were subjected to instrumental color measurement, mechanical evaluation and disintegration test in simulated salivar solution. The particles presented spherical, wrinkled shapes and were aglomerated with sizes from 2 to 22 micrometers. The microparticles with the 2.4% proportion showed the highest degradation temperatures (156 and 205°C) demonstrating increased thermal stability. There was also an attenuation in the intensity of FTIR bands of the whey in the microparticles when compared to the spectra of the individual compounds. X-ray diffraction also showed attenuation of resveratrol peaks indicating an efficient encapsulation. The encapsulation efficiency were (72 ± 8) % e (89 ± 4) % for the 8% and 2.4% formulations, respectively. In the tablets, it was observed that the higher the concentration of microparticles, the yellower the tablets appeared and the longer the oral disintegration time. The hardness was statistically similar for all the formulations analyzed, indicating that the addition of microparticles in the tablet did not affected the mechanical properties. The spray-drying microencapsulation technique with whey protein was efficient for the encapsulation of resveratrol. The tablets presented changes only in color and oral disintegration time which encourages future sensory tests.