Banca de QUALIFICAÇÃO: EMILIE FERREIRA DE ALMEIDA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : EMILIE FERREIRA DE ALMEIDA
DATE: 18/12/2024
TIME: 09:00
LOCAL: Remoto
TITLE:

Delivery system of vitamin E using isolated lentil protein and lactoferrin as wall material through complex coacervation process

KEY WORDS:

 α-Tocopherol; Encapsulation; Coacervates; Edible films.

PAGES: 40
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Engenharia de Alimentos
SPECIALTY: Instalações Industriais de Produção de Alimentos
SUMMARY:

Vitamin E is a group of fat-soluble compounds known for their antioxidant properties. In addition to having numerous biological functions, it’s an ingredient that can be encapsulated to improve stability and absorption in the body. The microencapsulation of bioactives is a technique widely used, not only by food but also pharmaceutical industries, being applicable in several areas. It’s a process in which active substances are coated in extremely small capsules and can be used in oils, vitamins, aromas and dyes. One of the methods used for microencapsular biocompounds is the coacervation process, which consists of three steps: emulsion, coacervation and crosslinking; It’s a technique used in the food industry due to simplicity and low cost. Proteins and/or polysaccharides are commonly used as microcapsule wall material. These include proteins obtained from lentils (vegetable origin) and lactoferrin (animal origin), which contain essential amino acids to preserve health. In this context, the general objective of the research is to study the microencapsulation of vitamin E through the complex coacervation process using lentil protein isolate and lactoferrin as wall material and its application in edible films. To this end, the lentil protein isolate will be extracted and characterized, with the aim of preserving the properties of the protein. Next, the study of wall materials and manufacturing of microcapsules with vitamin E will be carried out through the complex coacervation process and it’s expected that the coacervate will present unique quality as the proteins used have numerous functional properties. Finally, the encapsulation efficiency will be analyzed, in which the microcapsules containing vitamin E will be characterized and applied in the production of edible films, with physical-chemical and mechanical characteristics similar to those already reported in the literature. That said, the aim is to obtain a microencapsulated product with vitamin E that contributes beneficially to the health and well-being of the consumer, which is the edible film. In addition to contributing to increasing the added and technological value of proteins of plant origin, such as lentils.

COMMITTEE MEMBERS:
Presidente - ***.548.996-** - EDWIN ELARD GARCIA ROJAS - UFF
Externa à Instituição - ANDRESA VIANA RAMOS - UFRJ
Externa à Instituição - LÍVIA PINTO HECKERT BASTOS - UNIFOA