Banca de QUALIFICAÇÃO: AUGUSTO BENE TOMÉ CONSTANTIINO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : AUGUSTO BENE TOMÉ CONSTANTIINO
DATA : 13/11/2019
HORA: 09:30
LOCAL: Seropédica
TÍTULO:

ENCAPSULATION OF ACTIVE INGREDIENTS BY COMPLEX COACERVATION PROCESS USING BIOPOLIMERS OBTAINED FROM AMARANTH (Amaranthus Cruentus BRS Alegria)

PALAVRAS-CHAVES:

Amaranth protein isolate; amaranth carboxymethyl starch; delivery system

PÁGINAS: 43
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Engenharia de Alimentos
ESPECIALIDADE: Instalações Industriais de Produção de Alimentos
RESUMO:

The use of natural pigments for food colouring growing nowadays, one of the reasons for this is its benefits to human health. For example, betanin has an antioxidant power 3 to 4 times stronger than ascorbic acid, and another example, β-carotene exhibits pro-vitamin A activity. The solubility of these pigments (hydro and fat-soluble, respectively) may difficult their insertion in certain food systems; In addition, they may suffer degradation during food processing and storage due to their susceptibility to temperature and light. Encapsulation is an alternative to these limitations because it allows the protection of bioactive ingredients by wrapping them in a polymeric material. Among the microencapsulation techniques, complex coacervation has advantages such as low concentration of wall materials, high encapsulation efficiency, and a variety of biopolymers that can be used as wall materials.. Coacervation is defined as a separation of a colloidal system into two liquid phases, complex coacervation occurs mainly through electrostatic interactions between two or more opposite charge polymeric solutions, resulting in two liquid phases: one polymer-poor and the other rich in polymer (coacervated), which is used to coat a variety of active ingredients. Encapsulation by complex coacervation can be done by preparing single or multiple emulsions, which allows the formation of spherical microcapsules with good stability. In the present study, starch and protein isolated from amaranth will be used as wall materials because they are of natural origin and have benefits to human health. The starch extracted from amaranth can be consumed by celiac because it has no gluten and the protein hydrolyzate has antioxidant activity. The interaction of these biopolymers will be made possible by starch carboxymethylation, which, among other objectives, will insert a negative charge on its molecule. In this context, the present work intends to develop coacervated complexes from protein and modified starch isolated from amaranth, with the purpose of microencapsulating betanine and β-carotene. Therefore, we hope that the developed microcapsules will protect and allow the controlled release of these pigments in order to apply them in food systems.

MEMBROS DA BANCA:
Presidente - 014.548.996-54 - EDWIN ELARD GARCIA ROJAS - UFF
Interno - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Externo à Instituição - SILVIO JOSÉ SABINO - UFF
Externo à Instituição - JUAREZ VICENTE - UFRRJ
Externo à Instituição - ELIANA DA SILVA GULÃO - UFRJ