Banca de DEFESA: GRAZIELLE LOUISE RIBEIRO DE OLIVEIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : GRAZIELLE LOUISE RIBEIRO DE OLIVEIRA
DATE: 08/06/2020
TIME: 13:00
LOCAL: Defesa realizada de forma virtual pela plataforma Google Meet
TITLE:

EVALUATION OF THE ANTIOXIDANT POTENTIAL AND STABILITY OF NANOENCAPSULATED CAROTENOID EXTRACT FROM CANTALOUPE MELON (Cucumis melo L.) FOR FOOD APPLICATION

KEY WORDS:

β-carotene. Nanoencapsulation. Antioxidant activity

PAGES: 103
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Nanoencapsulation presents itself as an alternative to promote increased solubility, stability, potentiate, and preserve the antioxidant action of carotenoids. In this study, the antioxidant potential and stability of the carotenoid-rich extract of Cantaloupe melon (CE) nanoencapsulated in gelatin (EPG) for application in food was evaluated. EPG was obtained by oil-in-water (O/W) emulsification, and physical and chemical methods characterized the particles. They were evaluated for antioxidant activity through tests using 2,2-diphenyl-2-picrylhydrazyl (DPPH •) and 2,2´-azino-bis- (3- ethylbenzoatiazolin) -6-sulfonic acid (ABTS •): ( 1) CE (0.05 mg/mL); (2) commercial standard β-carotene (0.009 mg/mL); (3) nanoparticles without CE (4.00 mg/mL); (4) EPG (4.05 mg/mL) and; (4) CE extracted from nanoparticles (0.05 mg/mL). Besides, the stability of CE and EPG was evaluated at room and refrigeration temperature (25 °C and 5 °C, respectively) with and without the presence of light (1600 lux), for 60 days through (1) the content of β-carotene by UHPLC; and (2) the antioxidant activity by ABTS. The characterization showed spherical nanoparticles with a smooth surface [90.9 (7.20) nm and 0.56 (0.08)], and chemical interactions between CE and porcine gelatin, confirming the encapsulation. For antioxidant capacity by ABTS and DPPH, respectively, oxidation inhibition (%): 1) CE: 22.2 (1.37)% and 18.8 (0.95)%; (2) standard β-carotene: 10.7 (1.55)% and 30.6 (0.54)%; (3) nanoparticles without CE: 0.0 (0.0)% and 0.0 (0.0)%; (4) EPG: 0.0 (0.0)% and 0.0 (0.0)%; (4) CE extracted from nanoparticles: 35.0 (2.15)% and 30.0 (0.25)%. Therefore, nanoencapsulation potentiated in the range of 57-59% of the antioxidant activity of CE. The stability study showed that after 60 days, CE showed low retention of β-carotene, in the range of 0 to 43.6%, with the lowest percentages at the light (0.00%) and dark (10.0%) at room temperature. Thus, generating a negative impact on antioxidant activity, which was completely lost in the four conditions evaluated (0.0%). For CE extracted from EPG, at the end of 60 days, 99.0% retention of β-carotene was observed in the dark at room temperature and under refrigeration. Upon exposure to light, at room temperature, there was a total loss of β-carotene (0.0%) and, under refrigeration, 83.1% retention. Therefore, nanoencapsulation promoted greater protection and stability of the carotenoid under refrigeration and at room temperature in the absence of light (99.0%). Besides, there is an excellent result obtained under refrigeration in the presence of light. Regarding antioxidant activity, preservation was found in the range of 68.7 - 48.3% after 60 days, also associated with storage conditions in the dark at room temperature and under refrigeration. Therefore, the study demonstrated that Nanotechnology promoted the protection, enhancement, and increased stability of Cantaloupe melon carotenoids. Thus, increasing the potential for applying natural dyes with antioxidant properties in processed foods.

BANKING MEMBERS:
Externa à Instituição - ISABEL RODRIGUEZ AMADO
Presidente - 2578619 - ANA HELONEIDA DE ARAUJO MORAIS
Interno - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Externa ao Programa - 2275877 - THAIS SOUZA PASSOS