Banca de QUALIFICAÇÃO: RENATA AMORIM CARVALHO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : RENATA AMORIM CARVALHO
DATE: 22/04/2024
TIME: 14:00
LOCAL: on line
TITLE:

DEVELOPMENT OF DOUBLE EMULSION INCORPORATED WITH JUÇARA EXTRACT (Euterpe edulis Martius): STUDY OF STABILITY AND ANTIOXIDANT PROPERTIES

KEY WORDS:

juçara, Euterpe edulis Martius, anthocyanins, double emulsion.

PAGES: 36
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:

The fruit of the juçara palm tree (Euterpe edulis Martius) is considered a source of bioactive compounds, including anthocyanins, which are natural dyes from the flavonoid class. Anthocyanins have attracted industry attention as many artificial colors have been banned and there is consumer interest in healthier foods. However, its application is still a challenge, as anthocyanins are substances sensitive to adverse processing and storage conditions, such as temperature and pH. In this sense, encapsulation represents an alternative protection for anthocyanins, which can enable their application in different types of foods. Double emulsions are encapsulation systems that can be used to protect hydrophilic and lipophilic bioactive compounds. In the case of anthocyanins, hydrophilic substances, the emulsions used are of the water-in-oil-in-water (W/O/W) type, that is, the emulsion has two interfaces, the internal one, which is between the water and the oil, and the external one. which is between oil and water. The objective of this work is to evaluate the double emulsion encapsulation of anthocyanins from juçara pulp. The effect of the W/O ratio, extract concentration and lipophilic emulsifier (PGPR) concentration on the physical properties of the primary emulsion will be studied; as well as the effect of the W/O/W ratio and the concentration of hydrophilic emulsifier (Tween 80) on the physicochemical properties of double emulsions. It is expected to obtain a stable double emulsion, rich in anthocyanins and capable of being used in food formulation in various pH and temperature ranges.

COMMITTEE MEMBERS:
Presidente - ***.646.967-** - LOURDES MARIA CORRÊA CABRAL - EMBRAPA
Interno - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externo à Instituição - LUIZ CARLOS CORRÊA FILHO
Externa à Instituição - MANUELA CRISTINA PESSANHA DE ARAÚJO SANTIAGO - EMBRAPA