Banca de QUALIFICAÇÃO: MARINA STOGMULLER FERREIRA DA SILVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : MARINA STOGMULLER FERREIRA DA SILVA
DATE: 29/11/2022
TIME: 14:00
LOCAL: Remota
TITLE:

DELIVERY  SYSTEM OF IRON SULFATE  USING SOY PROTEIN ISOLATE AND SODIUM ALGINATE  AS WALL MATERIAL

KEY WORDS:

microencapsulation; complex coacervation; double emulsion; iron deficiency

PAGES: 31
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Engenharia de Alimentos
SPECIALTY: Instalações Industriais de Produção de Alimentos
SUMMARY:

Iron deficiency anemia is called iron deficiency anemia and is the most common, about 90% of cases, it can be considered a public health problem. One of the strategies used to avoid iron deficiency is through supplementation and food fortification. Microencapsulation is a technique where the active ingredient is surrounded by a coating forming small particles of microscopic size, this microencapsulation can be done through complex coacervation, divided into three steps: emulsification, coacervation and crosslinking, forming an outer shell to protect the core. . Considering that iron sulfate is hydrophilic in nature, the emulsion stage
can be formed by double emulsions of the water/oil/water (W/O/W) type. Thus, this research project aims to study the complex coacervation process for the encapsulation of ferrous sulfate through the double emulsion and application in the enrichment of a biscuit. Thus, in order to achieve this objective, this proposal will be approached in stages that comprise i) Study of the wall material formed by the interaction of the soy protein isolate and sodium alginate through complex coacervation; ii) Microencapsulation of iron sulfate by the complex
coacervation process using double emulsion; iii) Physicochemical and morphological characterization of microcapsules containing iron sulfate iv) Study of the in vitro gastrointestinal simulation of microencapsulated iron and its bioaccessibility and v) manufacture and enrichment of cookies by adding microcapsules containing iron sulfate. In this way, with this project, it is intended to obtain a product enriched with iron sulfate that
will beneficially contribute to human health and the general well-being of the consumer. In addition to contributing to the increase in the added and technological value of proteins of vegetable origin.

COMMITTEE MEMBERS:
Interno - ***.548.996-** - EDWIN ELARD GARCIA ROJAS - UFF
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externa à Instituição - LÍVIA PINTO HECKERT BASTOS - UES