Aplicação da vitamina C encapsulada em microesferas de albumina e colágeno em frozen yogurt funcional

Abstract

Hydrogels can be used in the form of microspheres and can act in the food industry in order to provide stability and controlled release of the active principle. This work was produced albumin and collagen microspheres crosslinked with calcium ions that acted as templates for the incorporation of vitamin C. The microspheres obtained showed average size of 15-60 microns with high dispersion capacity in the matrix, low release rate of vitamin C and high capacity for storage of the same. The addition of microspheres did not change the physical, chemical and sensory characteristics of frozen yogurt showing that this encapsulation technique can be considered a good business opportunity for the food industry.