Banca de QUALIFICAÇÃO: BRUNO SÉRGIO TOLEDO BARBOSA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : BRUNO SÉRGIO TOLEDO BARBOSA
DATA : 04/12/2019
HORA: 09:30
LOCAL: Volta Redonda
TÍTULO:

 Double emulsion (w/o/w) based  as delivery system using iron encapsulation 

PALAVRAS-CHAVES:

Tara gum; biopolymer; interfacial tension; bioaccessibility; release kinetics;
double emulsion.

PÁGINAS: 34
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Engenharia de Alimentos
ESPECIALIDADE: Instalações Industriais de Produção de Alimentos
RESUMO:

Anemia is a clinical condition that affects the development and productivity of more than one
third of the world's population. It is mainly caused by iron deficiency in food. One way to
increase the amount of iron ingested by the population is to add this iron to food, fortification.
To achieve this fortification, microencapsulation is one of the techniques used, consisting of
coating the active ingredient through a capsule. There are several techniques used in
microencapsulation of iron, one of them being emulsions, which can be single or double. The
emulsion is a mixture of two immiscible liquids, one liquid being spread like droplets
(dispersed phase) in the other liquid (continuous phase). Water-in-oil-in-water (W/O/W)
double emulsions are small drops of water, within larger drops of oil that are dispersed in
water. Therefore, the objective of this work is the iron encapsulation using the double
emulsion technique as delivery system, observing the effect of emulsifying agents and
thickening agents on the characteristics of this emulsion. Aiming at stable capsules with high
iron encapsulation efficiency and high bioaccessibility for possible application in iron
fortified foods.

MEMBROS DA BANCA:
Presidente - 014.548.996-54 - EDWIN ELARD GARCIA ROJAS - UFF
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externo à Instituição - BERNARDO DE SA COSTA - UFF