Banca de QUALIFICAÇÃO: ANA BEATRIZ DE OLIVEIRA CAPISTRANO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : ANA BEATRIZ DE OLIVEIRA CAPISTRANO
DATE: 21/05/2026
TIME: 14:00
LOCAL: on line
TITLE:

Development of a natural dye rich in anthocyanins, in concentrated liquid and powder form, for application in food.

KEY WORDS:

solid-liquid extraction, nanofiltration; spray drying, antioxidant activity, bioaccessibility.

PAGES: 35
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

Growing concerns regarding sustainability and consumer preference for naturally derived ingredients have driven the reformulation of industrialized products, particularly with respect to the replacement of synthetic colorants. Although widely used in the food industry due to their stability and high coloring intensity, these additives have been increasingly questioned regarding their potential impacts on human health and the environment. In this context, anthocyanins emerge as natural pigments of significant technological interest, not only because they provide red to purple coloration, but also due to their antioxidant activity. However, their industrial application remains limited by instability under variations in pH, temperature, light exposure, and processing conditions, which highlights the need for technological strategies capable of improving their stability and practical applicability. Red cabbage (Brassica oleracea var. capitata f. rubra) represents an abundant source of anthocyanins, particularly in their acylated form, which is structurally associated with enhanced stability compared to non-acylated forms. Despite its potential, further studies are required to integrate extraction, concentration, drying, and functional evaluation processes, considering not only pigment recovery but also its stability, applicability in food matrices, and behavior during gastrointestinal digestion. Therefore, the present study proposes the development of a natural anthocyanin-rich colorant derived from red cabbage, involving extraction, concentration through membrane separation processes (microfiltration, reverse osmosis, and diafiltration), and powder production by spray drying. By integrating processing strategies with functional assessment, this study seeks to advance scientific knowledge on anthocyanin-based natural colorants, providing technical foundations to support their technological application and to expand the potential replacement of synthetic additives in the food industry. 

COMMITTEE MEMBERS:
Presidente - ***.646.967-** - LOURDES MARIA CORRÊA CABRAL - EMBRAPA
Interno - ***.548.996-** - EDWIN ELARD GARCIA ROJAS - UFF
Externo à Instituição - BERNARDO DIAS RIBEIRO - UFRJ