Banca de QUALIFICAÇÃO: BRUNO SÉRGIO TOLEDO BARBOSA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : BRUNO SÉRGIO TOLEDO BARBOSA
DATE: 01/11/2023
TIME: 09:00
LOCAL: Remoto
TITLE:

Obtaining conjugates formed by proteins from the egg white and ferulic acid for its application in delivery systems of bioactive substances

KEY WORDS:

Covalent interaction, Ovalbumin, Lysozyme, Complex coacervation, Emulsion.

PAGES: 46
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:

The search for bioactive ingredients capable of providing health benefits goes beyond simple basic nutrition, and this demand has been driving the development of functional foods. To create functional and green foods, there has been a shift towards the use of natural food components instead of synthetic ones, with proteins, polysaccharides, and polyphenols standing out due to their techno-functional properties. The interaction between proteins and polyphenols has been explored to create complexes and conjugates that can enhance various technological features, such as solubility, emulsifying abilities, foam-forming capabilities, and biological characteristics like antibacterial and antioxidant effects, as well as changes in protein immunogenicity and bio accessibility. These complexes and conjugates have diverse applications, including use as emulsifiers, edible films, and microencapsulation of bioactive substances. Therefore, the aim of this study is to form and investigate protein-polyphenol conjugates derived from egg white proteins and ferulic acid, applying them in carrier systems based on emulsion and complex coacervation for the microencapsulation of vitamin D3 and beta-carotene. The conjugates will be formed using different techniques and classified according to the modification of the protein structures, the microcapsules formed will be characterized based on their physical characteristics, their encapsulation efficiency and the in vitro bioaccessibility of the encapsulated substances. The goal is to obtain conjugates capable of forming microcapsules with improved stability and antioxidant properties, with a view towards technological applications, such as the development of edible films.

COMMITTEE MEMBERS:
Interno - ***.548.996-** - EDWIN ELARD GARCIA ROJAS - UFF
Externa à Instituição - LÍVIA PINTO HECKERT BASTOS - UNIFOA
Externa à Instituição - MONIQUE BARRETO SANTOS - EMBRAPA