Processo de encapsulação de extrato aquoso liofilizado e não liofilizado de mangaba em vesículas lipídicas

The objective of this work was to encapsulate the aqueous extract present in the mangaba fruit, comparing and characterizing the lyophilized and non-lyophilized fruits.The preparation of liposomes using lecithin as a wall material was carried out through reverse phase evaporation using sonication, with subsequent measurements to obtain particle size, polydispersion index and zeta potential. It was found that the liposomes from the lyophilized aqueous extract of mangaba obtained larger sizes, due to the aggregation of the particles caused in this process, being inefficient the addition of the method under the lipid vesicles when there is no use of cryoprotective. However, for liposomes containing non-lyophilized aqueous extract of mangaba, low polydispersion lipid nesicles with adequate sizes were obtained, resulting in a great potential for food application.