Banca de QUALIFICAÇÃO: OTILIO FERNANDO MULANDEZA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : OTILIO FERNANDO MULANDEZA
DATE: 29/10/2024
TIME: 09:00
LOCAL: Remoto
TITLE:

EXTRACTION AND MODIFICATION OF SORGHUM BIOPOLYMERS FOR APPLICATION TO VITAMIN E DELIVERY SYSTEMS IN EDIBLE FILMS

KEY WORDS:

Microencapsulation; Complex coacervation; Sodium alginate; Lactoferrin; Vitamin E.

PAGES: 64
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Engenharia de Alimentos
SPECIALTY: Instalações Industriais de Produção de Alimentos
SUMMARY:

The increase in chronic non-communicable diseases, related to poor nutrition, demands the exploration of alternative sources for acquiring healthy eating habits. Sorghum presents itself as an alternative to the consumption of conventional cereals, due to the high concentration of phenolic compounds such as, for example, phenolic acids, anthocyanins and tannins, in addition to the dietary fiber content and being a gluten-free cereal. Sorghum stands out as the fifth highest-producing cereal in the world, after rice, wheat, corn and barley. Due to its versatility, low production cost, resistance to drought, high productivity, it has been used as a food base for millions of people, mainly in Africa and Asia, supplying around 70% of daily caloric intake, playing an important role in food security of these populations. In other countries, the cereal has been used basically in animal feed, with potential to be explored in human food as well. Therefore, the efficacy, bioactivity and bioavailability of phenolic compounds will depend on their preservation and stability. Microencapsulation through complex coacervation has attracted increasing attention in recent years due to its practical applications in the food industry. Therefore, this research project aims to extract and modify sorghum protein and starch for its application in vitamin E transport systems with technological application in edible films. The following steps are being developed: (i) Study the influence of ultrasonic and/or thermal treatment of sorghum protein isolate; (ii) synthesize and characterize carboxymethylated sorghum starch; (iii) Study the formation of wall material through complex coacervation; (iv) microencapsulation of vitamin E through the interaction of sorghum protein isolate (IPS) – sodium alginate (NaAlg) and carboxymethylated sorghum starch (CMS) – lactoferrin (LF); (v) Study the transport of vitamin E through the incorporation of microcapsules into edible films. The hope is to contribute to the development of new vitamin E microencapsulation processes, aiming to increase both the number of derivatives of these biomolecules processed in the country and the competitiveness of the sector with the insertion of new products on the market. In addition to obtaining products derived from sorghum with high added value and high functional quality for use in the food industry.

COMMITTEE MEMBERS:
Presidente - ***.548.996-** - EDWIN ELARD GARCIA ROJAS - UFF
Interno - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Externa à Instituição - MONIQUE BARRETO SANTOS - EMBRAPA