Banca de QUALIFICAÇÃO: GRAZIELA ALVES DE SOUZA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : GRAZIELA ALVES DE SOUZA
DATE: 15/01/2026
TIME: 14:00
LOCAL: on line
TITLE:

Study of the bioaccessibility of phenolic compounds in mixed grape and apple juices supplemented with probiotics.

KEY WORDS:

fruit beverage; phenolic compounds; antioxidant activity; probiotics; INFOGEST

PAGES: 20
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Microbiologia de Alimentos
SUMMARY:

With the increasing incidence of chronic diseases, interest in functional foods has grown significantly. The presence of bioactive compounds in foods with functional claims makes them potentially antioxidant, promoting beneficial effects on health. Grape- and apple-derived products, such as pulps, smoothies, and juices, stand out due to their high content of phenolic compounds, including anthocyanins, which are recognized for their ability to neutralize free radicals. Thus, the incorporation of probiotic microorganisms into these food matrices may promote synergistic effects, as these microorganisms assist in modulating the intestinal microbiota and may favor the transformation of phenolic compounds into more bioaccessible metabolites.  In this context, the present study aims to evaluate the antioxidant activity and the bioaccessibility of phenolic compounds in a mixed grape and apple juice supplemented with probiotics. Antioxidant activity will be determined using the ABTS and ORAC methods, and total phenolic content will be quantified by the Folin–Ciocalteu method, before and after simulated in vitro gastrointestinal digestion, using the standardized InfoGest protocol to assess bioaccessibility. It is expected that the presence of probiotics will positively influence the release and stability of phenolic compounds during the digestive process. The results of this study may contribute to a better understanding of the interactions between phenolic compounds and probiotics, as well as to the development of new food products with functional potential, adding nutritional and technological value to the food industry.

COMMITTEE MEMBERS:
Presidente - ***.646.967-** - LOURDES MARIA CORRÊA CABRAL - EMBRAPA
Interno - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Externo à Instituição - CAROLINA BERES - UERJ