Banca de QUALIFICAÇÃO: EDUARDO WAGNER VASCONCELOS DE ANDRADE

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : EDUARDO WAGNER VASCONCELOS DE ANDRADE
DATA : 06/12/2018
HORA: 15:00
LOCAL: Sala de Aula do CATRE
TÍTULO:

Microencapsulation of fisetin via osmoporation into probiotic bacteria cells (Lactobacillus acidophilus): Analysis of physical-chemical parameters and application to dairy products

PALAVRAS-CHAVES:

fisetin, osmoporation, L. acidophilus, microencapsulation

PÁGINAS: 30
GRANDE ÁREA: Engenharias
ÁREA: Engenharia Química
RESUMO:

Nowadays, food industry is looking for new ingredients and new methods that allow the development of health-relevant food preparations with greater market value. Hence, compounds with proved biological activity, such as fisetin, is targeted by the food industry, because of its demonstrated potential health benefits, e.g. anti-inflammatory, antidepressive and antiviral activities in in vivo and in vitro assays. However, fisetin’s low water solubility and chemical instability leads to decreased low bioavailability, and, consequently, loss of its bioactivity. Therefore, microencapsulation techniques that internalize these compounds in non-pathogenic eukaryotic microorganisms to protect them from oxidizing environments are being developed. In this context, the cellular osmoporation is an innovative technique based on the physical response of microorganisms to osmotic disturbances. The Food Technology and Engineering research group of PPGEQ/UFRN has published previous promising results for the osmoporation of bioactive compounds in Saccharomyces cerevisiae yeasts. Therefore, this study aims to investigate the osmoporation of fisetin in Lactobacillus acidophilus probiotic bacteria cells, microorganisms with established application in the dairy industry. For this, it will be determined the effects of different osmotic pressures and temperatures in the osmoporation process; the efficiency and yield of encapsulation by direct extraction in UV-visible; the acidifying capacity of the bacteria with internalized fisetin; and the stability of encapsulated fisetin when submitted to a simulated gastrointestinal environment.

MEMBROS DA BANCA:
Externo ao Programa - 2569445 - LOURENA MAFRA VERISSIMO
Externo ao Programa - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Interno - 1246737 - ROBERTA TARGINO HOSKIN