Banca de QUALIFICAÇÃO: BARBARA DA SILVA SOARES

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : BARBARA DA SILVA SOARES
DATE: 05/08/2020
TIME: 10:00
LOCAL: Por videoconferência
TITLE:

ENCAPSULATION OF POLYPHENOLS FROM ALFARROBA (Ceratonia siliqua L.) THROUGH COMPLEX COACERVATION USING MODIFIED TARA GUM AND GLOBULAR PROTEINS

KEY WORDS:

Antioxidants, galactomannan, lysozyme, lactoferrin and protein isolate 

PAGES: 59
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:

A carob tree has a protective barrier of 90% pulp and 10% seeds, a pulp has bioactive substances such as dietary fibers and polyphenols. Polyphenols such as condensed tannins (16-20%) have antioxidant activity, cause oxidative damage and decrease the risk of cardiovascular diseases, cancers and neurodegenerative diseases. Polyphenols can be degraded and their antioxidant property reduced when they are exposed to external conditions. To preserve its property and expand its application in food products, suggest its encapsulation. Among the encapsulation methods, a coacervation complex has been shown to be suitable for encapsulating and maintaining the stability of polyphenols. The complex coacervation process consists of three stages: emulsion, coacervation and crosslinking. For the development of this technique, polysaccharides and proteins will be used as wall materials. Accepting advantages of encapsulation and scarcity of work for the conservation of polyphenols present in the locust bean pod, this work aims to study the formation of co-patients used by different biopolymers and used as wall materials for encapsulated carob pods. The study of tare gum depolymerization will also be carried out, as well as its interaction with different proteins (lysozyme, lactoferrin and whey protein isolate) and the formation of the capsules of phenolic compounds extracted from the locust bean pod using these proteins will be produced. They will be submitted to microstructure, thermal and chemical analyzes to characterize as capsules. In addition, an in vitro gastrointestinal digestion of the capsules included in the phenolic compounds will be studied as a release of these compounds in different simulated food models. The encapsulation of phenolic compounds present in the carob sample is important to improve the application of these compounds in food products, adding nutritional value and keeping the main resources unchanged, contributing to the following applications.

BANKING MEMBERS:
Presidente - 014.548.996-54 - EDWIN ELARD GARCIA ROJAS - UFF
Externa à Instituição - ELIANA DA SILVA GULÃO - UFRJ
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO