Banca de QUALIFICAÇÃO: JÉSSICA BATISTA DA COSTA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : JÉSSICA BATISTA DA COSTA
DATE: 05/11/2020
TIME: 10:00
LOCAL: Seropédica
TITLE:

ANTHOCIANIN ENCAPSULATION BY THE COMPLEX COACERVATION PROCESS USING BIOPOLYMERS OBTAINED FROM LENTIL (Lens Culinaris)

KEY WORDS:

Phenolic compounds; Anthocyanins; Eggplant peel; Complex coacervation; Lentil protein isolate; Lentil modified starch;

PAGES: 57
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Engenharia de Alimentos
SPECIALTY: Instalações Industriais de Produção de Alimentos
SUMMARY:

Anthocyanins are natural pigments, they are attributed the red, blue and purple colorations of some vegetables and fruits, such as eggplant peel. They are a challenge for application in the food industry, due to their low stability. Microencapsulation is an alternative to improve stability and storage, in addition to masking the bitter and astringent flavor characteristic of phenolic compounds. The choice of encapsulation technique is of great importance. The complex coacervation process consists of three main phases: emulsification, coacervation and wall formation or hardening. Wall materials are an important decision in the process, there are always studies on new ones to be used. The lentil (Lens culinaris) is an edible pulse. Pulse harvesting has been of great interest due to the high protein content (18-32%) found. Lentil seeds are basically made up of 62-69% carbohydrates and 21-31% proteins. Therefore, the present project intends to develop coacervate complexes from carboxymethylated starch and lentil protein, to encapsulate water-soluble active ingredient. Lentil protein and starch will be extracted, modified and characterized according to their properties. The anthocyanins extracted from the eggplant peel will be characterized according to their antioxidant capacity, content of phenolic compounds and total and monomeric anthocyanins. Subsequently, the complexes will be formed using the protein and the starch of the lentil, aiming at the efficient encapsulation of the anthocyanins extracted from the eggplant skin. At the end, the study of in vitro digestion and the application of microcapsules in a food matrix will be carried out, so that anthocyanins are stable throughout the product's storage period.

BANKING MEMBERS:
Presidente - 014.548.996-54 - EDWIN ELARD GARCIA ROJAS - UFF
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externo à Instituição - DANIEL PERRONE MOREIRA - UFRJ