Development and Characterization of Pequi Oil (Caryocar coriaceum wittm.) Microparticles by Vibration Nozzle Encapsulation

Pequi oil has a high content of bioactive compounds identified in its composition, which gives it excellent potential for use in the food and pharmaceutical industries. Oil microencapsulation offers favorable conditions for storage and controlled release in order to maintain its functional characteristics for a longer time. In this study, vibration nozzle microencapsulation technology is applied to the production of pequi oil microparticles using sodium alginate. After encapsulation, the electrolytic complexation of the particles with chitosan is performed. The influence of frequencies (1500, 1800, 2000, 2500 Hz) on particle size and morphology is evaluated using the 120 µm nozzle. The microparticles formed at 1800 and 2000 Hz presented smaller size and greater sphericity, respectively. The formation of the electrolytic complex from alginate and chitosan is confirmed by FTIR analysis. Frequency adjustment is important for obtaining spherical and homogeneous particles. The encapsulation efficiency of pequi oil in alginate‐chitosan matrix is 96.17%. Electrolytic complexation of the alginate particles with chitosan can improve the reinforcement of the matrix and favor future application in the industry.