Banca de QUALIFICAÇÃO: JÉSSICA ANARELLIS BARBOSA DOS SANTOS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : JÉSSICA ANARELLIS BARBOSA DOS SANTOS
DATE: 28/04/2023
TIME: 14:00
LOCAL: Departamento de Nutrição da UFRN e Via Google Meet
TITLE:

EXTRACTION AND ENCAPSULATION OF ANTHOCYANINS AND OTHER POLYPHENOLS FROM JAMBOLAN (Syzygium cumini (L.) Skeels): A STUDY OF IN VITRO STABILITY AND ANTIOXIDANT ACTIVITY

KEY WORDS:

Natural Pigments. Antioxidants. Ultrasonic-assisted extraction. Nanoprecipitation. Whey protein.

PAGES: 100
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Jambolan (Syzygium cumini L. Skeels) is a fruit widely distributed in Brazil, mainly in the Northeast region, and its extracts have been studied as potential antioxidant additives and food coloring due to its phenolic composition, which includes phenolic acids and flavonoids such as anthocyanins. This study aimed to obtain and encapsulate an extract rich in anthocyanins and other polyphenols from jambolan. Three extraction techniques were compared: water bath (BM); exhaustive centrifugation (CE); and ultrasound bath (UAE). The solvent used was 70% acidified ethanol. The efficiency of these methods was evaluated by the content of Total Phenolics (FT), Total Monomeric Anthocyanins (AMT), and antioxidant activity by inhibition of ABTS and DPPH radicals. No statistical difference (p<0.05) was found in the FT content (BM: 17.01 ± 0.55 mg/g; EC: 16.86 ± 0.63 mg/g; UAE: 17.75 ± 0.44 mg/g). However, when evaluating the AMT content (BM: 4.88 ± 0.13 mg/g; EC: 5.79 ± 0.33 mg/g; UAE: 6.16 ± 0.26 mg/g), the results differed significantly (p<0.05) between BM and the other methods, with UAE reaching the same AMT content in 1/3 of the EC extraction time. The extracts showed strong antioxidant activity where the results expressed in mmol eq. Trolox/ g dried fruit for ABTS (BM: 100.84 ± 1.83; EC: 74.38 ± 1.34; UAE: 100.78 ± 4.80) and for DPPH (BM: 555.73 ± 118, 80; CE: 352.06 ± 46.03; UAE: 544.05 ± 96.57) differed significantly between BM and CE and between UAE and CE. IC50 ABTS results (BM: 0.18; EC: 0.20; UAE: 0.21 mg/mL) confirm the potential of jambolan extracts to be used as natural food additives, especially UAE, which was concentrated and used in the encapsulation process by nanoprecipitation. In this step, two solvent phase formulations were developed [2.2 g extract (20 mg AMT; 97 mg FT); 0.5 g Pectin; 1.5 g whey protein concentrate (WPC) or whey protein isolate (WPI)], which were each injected into three anti-solvent phase compositions (Acetone Absolute, 70% or 50%).The obtained particles were characterized by determining the Encapsulation Efficiency (EE%), in which the WPI formulation in 70% acetone encapsulated 84.65% ± 1.26 of the polyphenols added to the system. However, WPC in absolute acetone presented the best EE% for AMT (56.89 ± 1.29). A análise de potencial zeta (ζ) em pH 4,7 apresentou valores que variaram de -8,3 a -10,3 mV. Changes in the intensities of the Fourier transform infrared spectroscopy (FTIR) bands indicate that the extract was protected by the studied wall materials. The diffractograms showed that all encapsulated presented amorphous structure. These partial results show the potential of nanoprecipitation and the combination of pectin and whey protein in the protection of jambolan polyphenols.

COMMITTEE MEMBERS:
Presidente - 1971809 - JULIANA KELLY DA SILVA MAIA
Interno - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Interna - 2275877 - THAIS SOUZA PASSOS
Externo ao Programa - 1492900 - CICERO FLAVIO SOARES ARAGAO - UFRN