2019-11-192019-11-192018-01-26ALMEIDA, Claudia Wanessa Monteiro.Estudo de misturas binárias de gorduras vegetais amazônicas para o desenvolvimento de carreadores lipídicos. Orientador: Carlos Emmerson Ferreira da Costa. 2018. 51 f. Trabalho de Curso (Bacharelado em Química Industrial) – Faculdade de Química, Instituto de Ciências Exatas e Naturais, Universidade Federal do Pará, Belém, 2018. Disponível em: https://bdm.ufpa.br/jspui/handle/prefix/2560. Acesso em:.https://bdm.ufpa.br/jspui/handle/prefix/2560Searches related to nanostructured lipid carriers (CLNs) have grown because they have a number of advantages when compared to conventional encapsulation systems. The objective of this work was to know the physicochemical properties of two Amazonian vegetable fats, Murumuru and Bacuri. In order to apply them to systems as lipid carriers, their binary mixtures were studied in four different proportions (50:50, 60:40, 70:30 and 80:20), so that one could observe the effect of the addition of the bacuri fat on the crystalline structure of the mixture. The results of the physico-chemical characterization, such as acidity, peroxide, iodine and refraction index, showed satisfactory results because they were in compliance with the required parameters. Fatty acid compositions of fats showed that they are predominantly composed of saturated fatty acids, lauric and palmitic, which directly influenced its properties such as oxidative stability, heat capacity and thermal stability, presented oxidative stability greater than 20 hours and the highest heat capacity in the temperature range 40 to 200 ° C was of the bacuri fat, through thermal stability analyzes it was possible to see that fats are poorly susceptible to temperatures up to 150 ° C. Analyzes of the bacuri and murumuru fat blends by DSC and XRD showed that the addition of the bacuri fat in different proportions caused imperfections to arise in the crystalline organization of the blend, however, it was observed by DSC that as the ratio of bacuri increased in the mixture, the enthalpy of fusion increased suggesting an increase of the crystallinity and by XRD a greater disorganization in the crystalline structure and less defined peaks in the diffractogram with respect to the 50:50 mixture was verified, qualifying it like a better result due the less crystalline organization, which favors the encapsulation of the active substance in the development of nanostructured lipid carriers.Acesso AbertoCarreadores lipídicos nanoestruturadosGorduras vegetais amazônicasCNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICATrabalho de Curso - Graduação - Monografia