Banca de QUALIFICAÇÃO: MARINA STOGMÜLLER FERREIRA DA SILVA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : MARINA STOGMÜLLER FERREIRA DA SILVA
DATE: 06/11/2025
TIME: 09:00
LOCAL: Remoto
TITLE:

Study of the covalent and non-covalent interactions of chickpea protein isolate and tannic acid and its application in the delivery system of β-carotene in edible films.

KEY WORDS:

complex coacervation; polyphenols; pickering emulsions; biodegradable packaging

PAGES: 55
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:

Chickpea is a legume rich in proteins, fibers, minerals, and bioactive compounds, with well-recognized nutritional and functional benefits, such as antioxidant, anti-inflammatory, and cardioprotective activities. When associated with polyphenols such as tannic acid, its functionalities can be enhanced, since this compound forms covalent and non-covalent interactions capable of generating more stable systems with greater antioxidant potential. In this context, microencapsulation emerges as an essential strategy to protect and increase the bioavailability of sensitive bioactive compounds such as β-carotene. A liposoluble carotenoid widely found in fruits and vegetables, β-carotene acts as a vitamin A precursor—essential for vision, immunity, and cell growth—and exhibits strong antioxidant activity, contributing to the neutralization of free radicals, protection against oxidative stress, and prevention of chronic diseases. Through techniques such as Pickering emulsions, stabilized by solid particles, and complex coacervation, based on electrostatic interactions between biopolymers, it is possible to improve its stability, control its release, and enhance its absorption in the human body. Study of covalent and non-covalent interactions of chickpea protein isolate and tannic acid and their application in the transport of β-carotene through pickering emulsions and complex coacervation in edible films. To achieve this goal, the project includes the following steps: extraction and characterization of chickpea protein isolate; formation of protein–polyphenol complexes through covalent and non-covalent bonds; microencapsulation of β-carotene using Pickering emulsions; microencapsulation through complex coacervation with CPI–tannic acid conjugates and sodium alginate; and finally, incorporation of the obtained microcapsules into edible films based on chickpea protein and starch. Expected results include the development of more stable protein–polyphenol complexes with improved antioxidant and functional properties; the production of emulsions and coacervates with greater capacity to protect β-carotene, enhancing its stability and bioavailability; and the creation of edible films enriched with microcapsules, with good mechanical properties, higher antioxidant activity, and potential application in active packaging and functional foods. This research represents an advance in scientific knowledge by expanding the applications of plant proteins and polyphenols in the field of food science and technology. Its relevance lies in combining nutritional functionality and sustainability, promoting innovative delivery systems for bioactive compounds and the development of biodegradable packaging, aligned with clean label trends and the reduction of environmental impact.

COMMITTEE MEMBERS:
Presidente - ***.548.996-** - EDWIN ELARD GARCIA ROJAS - UFF
Externo à Instituição - JUAREZ VICENTE
Externo à Instituição - LUIZ CARLOS CORRÊA FILHO - EMBRAPA