Banca de QUALIFICAÇÃO: THAIS EMILI BEZERRA DA SILVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : THAIS EMILI BEZERRA DA SILVA
DATE: 28/11/2023
TIME: 14:00
LOCAL: Departamento de Nutrição - UFRN
TITLE:

NANOENCAPSULATION OF PHENOLIC COMPOUNDS EXTRACT FROM CANTALOUPE MELON PULP (Cucumis melo L.): SYNTHESIS AND CHARACTERIZATION OF PARTICLES, AND EVALUATION OF BIOACTIVE POTENTIAL IN VITRO

KEY WORDS:

Bioactive compounds. Nanotechnology. Stability. Antioxidant activity. Antimicrobian activity

PAGES: 60
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Phenolic compounds prevent pathologies due to their antioxidant, antimicrobial, and anti-inflammatory properties. However, they are unstable due to changes in pH, heat, presence of oxygen, and light. In this sense, nanoencapsulation can improve bioaccessibility, bioavailability, preserve and/or enhance bioactive properties, and increase the stability of these compounds. Therefore, the objective of the present study was to synthesize and characterize nanoparticles containing an extract rich in phenolic compounds from the pulp of Cantaloupe melon (Cucumis melo L.) and evaluate the effect on the bioactive potential in vitro. The melon pulp was dried in a ventilated oven (55 °C/24 h) to obtain flour used to extract phenolic compounds by maceration with 50% methanol (v/v) and 70% v/v acetone. (1:4 w/v). The extract was concentrated in a rotary evaporator, subjected to freeze-drying, and characterized by UV-vis spectrophotometry. Three different formulations were obtained using protein encapsulating agents: isolated whey protein (EWI), concentrated whey protein (EWC), and isolated soy protein (ESP), using the nanoprecipitation technique in anti-solvent (acetone), using Tween 80 as surfactant. The formulations were characterized by physical and chemical methods, i.e., Scanning Electron Microscopy (SEM), Dynamic Light Scattering (DLS), Zeta Potential (ZP), Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (DRX), and evaluated for incorporation efficiency (IE). The content of total phenolic compounds present in Cantaloupe melon flour was 850 (35.22) mg EAG/100g. The micrographs obtained indicated the formation of spherical particles with a smooth surface, without cracks and physical sizes on the nanometer scale for EPI (50 nm to 90 nm), EPC (49 – 70 nm), and EPS (70 – 100 nm). The Zeta Potential results obtained for EPI, EPC, and EPS were equal to -26.8 (3.2) mV, -25.4 mV (0.8), and -24.9 (1.5) mV, respectively, and can be classified as moderately stable. Through the FTIR spectra of the three formulations, it was observed that the materials present in the systems interacted chemically, suggesting the encapsulation of the extract rich in phenolic compounds. According to the X-ray diffractograms, the crude extract rich in phenolic compounds presented a predominant amorphous structure, and the different nanoencapsulated substances were characterized in terms of structure as semi-crystalline. Encapsulation with different protein encapsulating agents using the nanoprecipitation technique in anti-solvent offers a promising strategy to promote the encapsulation of phenolic compounds from Cantaloupe melon, expanding the potential for application in foods.

COMMITTEE MEMBERS:
Interna - 2378605 - CRISTIANE FERNANDES DE ASSIS
Interna - 1971809 - JULIANA KELLY DA SILVA MAIA
Externo ao Programa - 1544647 - MATHEUS DE FREITAS FERNANDES PEDROSA - nullPresidente - 2275877 - THAIS SOUZA PASSOS