Banca de DEFESA: ALINE RIBEIRO FERREIRA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : ALINE RIBEIRO FERREIRA
DATE: 23/02/2024
TIME: 14:00
LOCAL: Google Meet - https://meet.google.com/owy-gtmk-ytt
TITLE:

Particles characterization incorporated with propolis and royal jelly obtained by ionic gelation

KEY WORDS:

Apiculture products; bioactive compounds; ionic gelation

PAGES: 94
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

Apiculture products are highly appreciated for their therapeutic properties and ability to alleviate inflammation by enhancing the immune response. They contain a significant amount of functional compounds and protect against oxidative damage; however, these compounds are easily degraded. Ionic gelation is an encapsulation technique used to protect these compounds. Thus, this study aims to analyze bioactive compounds and antioxidant capacity of propolis, examining the influence of extraction method and extracting solvent. Additionally, it aims to encapsulate propolis and royal jelly using the ionic gelation method. Therefore, the thesis is divided into three chapters. In Chapter I, a review was conducted on the therapeutic properties of apiculture products and the influence of the COVID-19 pandemic on the Brazilian market for these products. Chapter II aimed to evaluate propolis extraction using canola oil as an alternative to ethanol propolis extract. Comparison of the extracts was based on their physical characteristics and functional properties. The oily extract showed a higher amount of phenolic compounds but a lower extraction yield. The alcoholic extract had an advantage in terms of flavonoid content, DPPH, and FRAP antioxidant capacity. During the shelf life of the extracts, the alcoholic extract experienced less loss of phenolic compounds and antioxidant capacity but had a higher loss of flavonoids. The in vitro simulated gastrointestinal digestion study showed different release patterns in all phases. In Chapter III, the objective was to encapsulate the oily propolis extract and royal jelly using ionic gelation and evaluate its yield, particle stability, and in vitro release profile. The mixture of propolis and royal jelly obtained 11.7 mg/g of phenolic compounds, 0.2 mg/g of flavonoids, and 2027.1 and 2202.3 µg/g of DPPH and FRAP antioxidant capacity, respectively. Particles were tested at different pectin:mixture ratios, and the 80:20 pectin:mixture ratio was selected for characterization with 92.5% encapsulation efficiency of phenolic compounds and 78.7% and 36.6% maintenance of DPPH and FRAP antioxidant capacity, respectively. In the stability study, particles showed a lower loss of phenolic compounds and DPPH antioxidant capacity when stored in refrigeration compared to the non-encapsulated mixture. The particles had an irregular shape, with sizes predominantly between 1 and 1.2 mm. During the gastrointestinal tract simulation, higher bioaccessibility of phenolic compounds in particles was observed compared to the free mixture. FTIR analysis confirmed the encapsulation of the oily propolis extract in the pectin particle. Finally, it was observed that the ionic gelation process produced stable particles, with efficient maintenance of antioxidant capacity and improved bioaccessibility compared to the free extract.

COMMITTEE MEMBERS:
Presidente - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externa ao Programa - 1898760 - RENATA NUNES OLIVEIRA - UFRRJExterna ao Programa - 2280706 - VALERIA MOURA DE OLIVEIRA - UFRRJExterna à Instituição - KLYCIA FIDÉLIS CERQUEIRA E SILVA
Externo à Instituição - MATHEUS AUGUSTO SILVA SANTOS