Banca de QUALIFICAÇÃO: FÁBIO GONÇALVES MACÊDO DE MEDEIROS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : FÁBIO GONÇALVES MACÊDO DE MEDEIROS
DATA : 25/05/2018
HORA: 14:30
LOCAL: Sala de Aula do NUPEG
TÍTULO:

: Microencapsulation of curcumin into yeast cells (Saccharomyces cerevisiae) via osmoporation: Evaluation of process parameters, thermal stability and antioxidant capacity

PALAVRAS-CHAVES:

curcumin, osmoporation, S. cerevisiae, microencapsulation

PÁGINAS: 56
GRANDE ÁREA: Engenharias
ÁREA: Engenharia Química
SUBÁREA: Tecnologia Química
ESPECIALIDADE: Alimentos
RESUMO:

The use of microencapsulation techniques has called attention of the food industry due to its versatility and wide range of applications. The microencapsulation of bioactive compounds aims to protect valuable molecules against possibly deleterious conditions that reduce their bioavailability and, therefore, their expected biological effects. Curcumin, a polyphenol isolated from Tumeric (Curcuma longa Linn), is associated with several proven biological activities. Non-pathogenic eukaryotic microorganisms have already been investigated as means for developing new encapsulation systems, which can be applied in the food industry. The baker's yeast (Saccharomyces cerevisiae), for example, has shown advantageous and promising results due to its structural characteristics, such as resistance of the cell wall, ease of handling and storage, as well as the known food applications. Microencapsulation through cell osmoporation is an innovative technique for the internalization of active substances in yeast cells based on their the physical response to osmotic disturbances. In the present study, a Box-Behnken experimental design will be used to evaluate the best experimental conditions for conducting the microencapsulation of curcumin into S. cerevisiae cells. For that purpose, the efficiency and the yield of the encapsulation process will be evaluated through direct extraction and UV-Visible quantification. The parameters of interest in this study are the concentration of cells, solvent and bioactive used in the process. Once the optimal experimental conditions are determined, further analysis will be carried to evaluate the ability of microcapsules to protect the bioactive against thermal degradation and to maintain curcumin's antioxidant activity under storage.

MEMBROS DA BANCA:
Interno - 1346198 - EVERALDO SILVINO DOS SANTOS
Externo ao Programa - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Presidente - 1246737 - ROBERTA TARGINO PINTO CORREIA