Banca de QUALIFICAÇÃO: ANNY KAROLINY DE OLIVEIRA CAVALCANTI MEDEIROS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : ANNY KAROLINY DE OLIVEIRA CAVALCANTI MEDEIROS
DATA : 27/03/2018
HORA: 14:00
LOCAL: Sala de aula 07 do Departamento de Nutrição - DNUT/UFRN
TÍTULO:

Efficiency of encapsulation and stability in yogurt of carotenoid extract from melon (Cucumis Melo L. Var. Cantalupensis) nanoencapsulated by double emulsion W/O/W.

PALAVRAS-CHAVES:

Natural dye; Whey proteins; Porcine gelatin; Nanoparticles; Colorimetry.

PÁGINAS: 65
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

The objective of this study was to produce and characterize the carotenoid extract from Cantaloupe melon (Cucumis melo L.) encapsulated in porcine gelatine (EPG) and concentrated (WPC) and isolated (WPI) whey proteins, and to evaluate the solubility and the color stability in yogurt. The determination of total carotenoids by UV-visible spectrophotometry and β-carotene by HPLC were performed. The encapsulation was obtained by double emulsion A / O / A. The particles were characterized by Zeta Potential, SEM, XRD, FTIR, and evaluated for the efficiency of carotenoid incorporation and water solubility. The CLAE indicated the presence of 40 μg (0.03) of β-carotene/g of melon pulp from Cantaloupe. Zeta Potential was -31 (3.83) mV (stable range), -25.5 (1.65) mV (moderately stable range) and, -39.3 (1.31) mV (stable range) for EPG, WPC and WPI, respectively. The MEV of EPG showed particles with a smooth surface and homogeneous sizes in nanoscale scale (30-40 nm). The WPI presented particles with a smooth surface, but very agglomerated and few on nanoscale. For WPC, smooth and cracked particles were observed, however with heterogeneous sizes (40-140 nm). Both the diffractograms of the encapsulating agents and the encapsulated materials revealed amorphous structures. The FTIR showed electrostatic interactions among all the isolated materials used to obtain each encapsulation. The incorporation efficiency for EPG, WPC and WPI was, respectively, 90% (7.39), 77% (8.65) and, 58.5% (0.71), and there was no significant difference (p> 0,05) only between EPG and WPC, showing that both encapsulating agents were more efficient than the milk-isolated protein. In the solubility test, except for crude extract (CE) rich in carotenoids and WPC, all groups showed a statistically significant difference (p <0.05), with solubility of carotenoids present in WPC and WPI of [0.0247 mg / ml (0.003)] and [0.0109mg / ml (0.0009)], and in EPG of [0.073mg / ml (0.007)]. Being this last, 3 times higher than CE [0.0263mg / ml (0.003)] and, therefore, used in the stability study. This showed that in the dye-free yogurt group there was no significant difference for any of the indices evaluated at different times (0, 15 days and 30 days). For yogurt containing EB, the a* index presented a significant difference (p <0.05) between the 0 and 30 days and 15 and 30 days, and for the b * index, there was a significant difference (p <0.05) among all evaluated times. The yogurt group with EPG presented no significant difference for any of the color indexes evaluated. Therefore, the encapsulation with porcine gelatin by double emulsion technique is a promising strategy for the encapsulation of carotenoids, aiming to improve the solubility and stability, thus increasing the potential of application in food.

MEMBROS DA BANCA:
Interno - 2378605 - CRISTIANE FERNANDES DE ASSIS
Externo ao Programa - 1544647 - MATHEUS DE FREITAS FERNANDES PEDROSA
Externo ao Programa - 2275877 - THAIS SOUZA PASSOS