Géis proteicos a base de colágeno de resíduos de pescado incorporado com carotenoide com propriedade antioxidante

Abstract

Fish wastes such as skins, scales, bones, and fins are potential sources of collagen for important applications in the development of food, cosmetics or pharmaceuticals. Another source of active compounds is crustacean wastes. These present in their composition carotenoids, which are bioactive molecules with antioxidant and anti-inflammatory activities and can be used in the pharmaceutical, food and feed industry. They present carotenoids in their composition which are bioactive molecules with antioxidant and anti-inflammatory activities that are used in the pharmaceutical, food and feed industry. From the red algae is possible to extract carrageenan that among polysaccharides has high water absorption capacity, toxicity, and abundance. Thus, the present study developed hydrogels formulated with collagen extracted from the skin of tilapia (Oreochromis nilotica), iota carrageenan and riboflavin crosslinked, incorporated with calcium alginate microcapsules containing astaxanthin lipid extract from shrimp waste (Litopenaeus vannamei) to evaluate the antioxidant potential present in this composition. The collagen extraction was carried out by acid solubilization at 4° C and characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and scanning electron microscopy with energy dispersive spectrometry (MEV-EDS). Carrageenan iota extracted from the red alga (Solieria filiformis) was added to obtain greater gelation in the behavior of the gels. The extraction of astaxanthin occurred using acetone as a solvent and subsequent evaporation, resulting in a lipid extract of astaxanthin that was characterized by FTIR, fatty acid profile, quantification of astaxanthin and antioxidant activity. The hydrogels incorporated to the microcapsules were submitted to three treatments with different pH and characterized by swelling behavior, FTIR, DSC, and TGA. The FTIR spectra confirmed the chemical interaction between the gels and crosslinks. Thus, the better gelation, higher thermal stability and better rheological properties of these gels were observed when compared to the control gel. The gel at pH 8.4 presented satisfactory swelling performance, degrading in the desired time band for bioactive release purposes in the human organism. The antioxidant activity in the astaxanthin extract was up to 73% and in the microcapsules 31%. Therefore, the work developed was configured as a nutraceutical product with antioxidant properties capable of enabling the release of encapsulated astaxanthin.