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New functional foods and beverages can be developed using bioactive compounds present in pequi oil. Complex coacervation  is an encapsulation method  used for preserving bioactive molecules, especially those that are hydrophobic or sensitive to high temperatures. The objective of this work was to produce and  characterize  pequi oil microparticles  using  cashew gum/gelatin matrix (CG/GE) through complex coacervation. Gum Arabic (GA) was also studied in comparison with CG. The coacervation process was performed  without pequi oil  to  determine the ideal proportions of the matrix components, followed by the embedding  of the  oil inthe microparticles for evaluation. Satisfactory microparticles were produced at pH 4.5 in the weight ratios of CG/GE = 2:1 and GA/GE = 1:3. Pequi oil release was greater  in  acidic pH, especially at pH 2 for the CG/GE  matrix. The encapsulation efficiency for  CG/GE and GA/GE was 72.53% (±4.80) and 82.77% (±6.09), respectively . The results showed that the  CG/GE combination seemed very promising as anencapsulation matrix, especially for food applications involving pH values higher than 3.

Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum