Banca de QUALIFICAÇÃO: MARCELLI MELLO FERREIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : MARCELLI MELLO FERREIRA
DATE: 03/12/2025
TIME: 09:00
LOCAL: Remoto
TITLE:

Coacervate complexes formed from chickpea protein isolate and sodium alginate as curcumin delivery systems.

KEY WORDS:

complex coacervation; polyphenol; food fortification.

PAGES: 49
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:

Commonly known as turmeric, curcumin is extracted from the rhizome of Curcuma longa, widely used as a spice and natural antioxidant. Its use is considered limited because it is susceptible to light, temperature, and humidity. Therefore, to improve its bioavailability, there are encapsulation techniques, such as complex coacervation, which protect these volatile compounds from the effects of the external environment, in addition to allowing controlled release in the gastrointestinal tract. To carry out the complex coacervation process, polymers with opposite charges are needed as wall materials, such as sodium alginate, considered a natural, safe polysaccharide with wide use in the food sector, in addition to legume protein, such as chickpea protein, which has high biological value and a balanced amino acid content. From its extraction, it is possible to obtain chickpea protein isolate, which is considered a substitute for animal protein isolates, thus having advantages such as low cost, high digestibility, and non-toxicity, and can therefore be safely used in food formulations. The objective of this research project is to study the microencapsulation of curcumin through the complex coacervation process using chickpea protein isolate and sodium alginate as wall materials for the enrichment of biscuits through the addition of curcumin-containing microcapsules. To this end, the following steps will be developed: i) extract and characterize chickpea protein isolate from chickpea pulses, attempting to preserve the physicochemical properties of the protein; ii) study the wall material formed from the coacervate complexes of chickpea protein isolate and sodium alginate; iii) obtain microcapsules manufactured by the complex coacervation process carrying curcumin; iv) obtain biscuits enriched with curcumin through the addition of curcumin-carrying microcapsules. Thus, the aim is to obtain a food product containing curcumin-rich microcapsules that contributes beneficially to the health and well-being of the consumer. In addition to contributing to increasing the added value and technological value of plant-based proteins, such as chickpeas.

COMMITTEE MEMBERS:
Presidente - ***.548.996-** - EDWIN ELARD GARCIA ROJAS - UFF
Externa à Instituição - ELIANA DA SILVA GULÃO - UFF
Externa à Instituição - MONIQUE BARRETO SANTOS - EMBRAPA