Banca de QUALIFICAÇÃO: CLYSELEN STEFANE FERNANDES DE SOUZA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : CLYSELEN STEFANE FERNANDES DE SOUZA
DATA : 17/12/2019
HORA: 09:30
LOCAL: Volta Redonda
TÍTULO:

COMPLEX COACERVATION PROCESS USING BIOPOLIMERS AS DELIVERY SYSTEMS FOR TANNIC ACID ENCAPSULATION

PALAVRAS-CHAVES:

Lactoferrin; phenolic compound; pectin; carrageenan; gastrointestinal simulation; release kinetics

PÁGINAS: 35
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

Tannic acid belongs to a group of hydrolysable tannins and has important biological functionality such as antioxidant capacity, radical scavenging and antimutagenic properties. Studies show tannic acid could be used as a natural inhibitor of the enzymes β-secretase and α-amylase. With this capability, it could be used to reduce the magnitude of postprandial glucose and insulin responses to dietary carbohydrates and decrease the absorption of carbohydrate intake, helping to prevent or mitigate type 2 diabetes and obesity. And in this sense microencapsulation comes in as an alternative for the controlled release of tannic acid. Among the microencapsulation techniques, complex coacervation has advantages such as low concentration of wall materials, high encapsulation efficiency, a variety of biopolymers that can be used as wall materials and a reversible process allowing the capsule to be opened only with pH change. the middle one. In this process, proteins and polysaccharides are widely used as wall materials because they are relatively inexpensive natural products and regulatory food approval is easy to obtain. In addition, its coacervates demonstrate new superior functional properties by combining advantages of proteins and polysaccharides. Thus the aim of this project is to microencapsulate tannic acid through the coacervation process aiming at its controlled release into the gastrointestinal system, using two-layer lactoferrin as a wall material. different polysaccharides: pectin and carrageenan. Thus, it is intended to contribute to the application of new microencapsulation processes in order to bring a new use of tannic acid, aiming at a potential application in the food sector with the insertion of new food products.

 

MEMBROS DA BANCA:
Presidente - 014.548.996-54 - EDWIN ELARD GARCIA ROJAS - UFF
Externa à Instituição - LÍVIA PINTO HECKERT BASTOS - UFRRJ
Externo à Instituição - JUAREZ VICENTE - UFRRJ