O trabalho intitulado “Thermal stability of folic acid encapsulated in ultrafine zein fibers produced by electrospinning” recebeu o Premio SUN FOODS de Excelência Científica de 1º Lugar do 12º SLACA realizado de 4 a 7 de novembro de 2017 em Campinas, e tem como autores: Jarine Amaral do Evangelho, Rosane Crizel, Luciana Prietto, Fábio Chaves, Martha Z. Miranda, Alvaro R. G. Dias e Elessandra R. Zavareze. Este trabalho faz parte da Tese de Doutorado de Jarine A. Evangelho e está sendo desenvolvido no Labgrãos, em conjunto com a Embrapa Trigo, com financiamento da Capes-Embrapa, do CNPq e da FAPERGS.
Confira abaixo o abstract do trabalho premiado:
Abstract: Folic acid is a precursor micronutrient of several enzymatic cofactors required for nucleic acid synthesis, amino acid interconversion, and DNA, RNA and protein methylation. Folate deficient diet can lead to various disorders, such as heart disease, megaloblastic anemia, Alzheimer's disease, and some types of cancer. In Brazil, wheat and corn enriched flours must contain more than 140 μg of folic acid per 100 g of flour. In general, large amounts of folic acid are added to compensate for losses during processing and/or storage. The objective of this study was to encapsulate folic acid in zein fibers produced by electrospinning to provide thermal stability to this compound. Solutions of zein alone (30%) and zein with folic acid at 0.5, 1.0, and 1.5% (w/v) were used to stretch ultrafine fibers by electrospinning. Folic acid-containing fibers were evaluated as for morphology, size, and encapsulation efficiency. Encapsulated and non-encapsulated folic acid were subjected to heating at 180°C for 45 minutes and the thermal stability was assessed by high performance liquid chromatography coupled to mass spectrometry (LC-QToF/MS), compared to the samples not exposed to heat treatment. Fibers had homogeneous morphology, diameter ranging from 369 to 702 nm and folic acid encapsulation efficiency ranging from 82 to 92%. A reduction of 66% in non-encapsulated folic acid was observed when exposed to high temperature, while encapsulated folic acid exposed to high temperature did not vary when compared to the sample that was not exposed to the heat treatment. Thermal stability of encapsulated folic acid may be due to the interaction of folic acid with the hydrophobic amino acids of zein, which hinder its oxidation at the C9-N bond. Encapsulation using ultrafine zein fibers produced by electrospinning was efficient in providing folic acid thermal stability.