Produção e aplicação de oleato de ascorbila em biofilme de amido

Abstract

Studies about active biofilms are gaining place in the scientific way in the last years, as the same as researches about the application of natural preservatives in processed food. The ascorbic acid (Vitamin C) is one of the most used natural preservatives in the food industry, but your application on milk products, meat and other products with a high fat content are quite limited due to their hydrophilic characteristics. One way to modify the polarity is realizing the esterification reaction with long-chain fatty acid, and after that, applying on lipophilic food. In this research, was synthesized ascorbyl oleate by enzymatic esterification and incorporated in the starch film. The reactional time was determined by the synthetics study using the molar ratio ascorbic acid: oleic acid 1:9, enzyme concentration [E] 30% (m/m substrates), reaction temperature 70ºC, agitation 125 rpm using 2% (m/m substrates) on molecular sieves and tert-butanol solvent. The ascorbyl oleate was isolated by Column Chromatography (CC) and then incorporates to the starch film and so to determine the antioxidant activity. The maximum conversion was 50% in 1 hour of reaction. The antioxidant potential of the ascorbyl oleate synthetize isolated and of the starch film incorporated with the ascorvbyl oleate was 36μg/mL and 3.558 μg/mL, respectively. The ascorbyl oleate shows a good perspective to the use on food by your antioxidant property, by the way, more studies are necessary to improve the antioxidant activity after the incorporation on polymeric matrices.