Banca de QUALIFICAÇÃO: BRUNO SÉRGIO TOLEDO BARBOSA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : BRUNO SÉRGIO TOLEDO BARBOSA
DATE: 02/04/2025
TIME: 14:00
LOCAL: Remoto
TITLE:

Effect of Ovoalbumin-Ferulic Acid Conjugate on the Stability and Bioaccessibility of Vitamin D3 in Pickering Emulsions

KEY WORDS:

Covalent interaction, Polyphenol, Cholecalciferol, Bioaccessibility, Emulsifier.

PAGES: 47
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

Vitamin D is essential for health, but its degradation due to environmental stresses makes its supplementation difficult. In this study, the use of the ovalbumin-ferulic acid (OVA-FA) conjugate as an emulsifier in Pickering emulsions for the encapsulation of vitamin D3 was evaluated. Emulsions with different oil fractions and with 4.0% (w/w) of the OVA-FA emulsifier in the aqueous phase showed high stability and greater protein adsorption at the interface. In addition, they demonstrated greater antioxidant activity and oxidative stability compared to emulsions stabilized only by ovalbumin (OVA). The encapsulation ensured photochemical protection and a bioaccessibility of up to 49.86% of vitamin D3 after in vitro gastrointestinal simulation. These results highlight the potential of OVA-FA-stabilized Pickering emulsions as a promising alternative for food fortification with bioactive compounds, combining high stability, vitamin D3 protection and strong antioxidant activity.

COMMITTEE MEMBERS:
Presidente - ***.548.996-** - EDWIN ELARD GARCIA ROJAS - UFF
Interna - 2563412 - TATIANA SALDANHA
Externa à Instituição - ELIANA DA SILVA GULÃO - UFF