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Enzymatic biotechnology for the xylo-oligosaccharides production from lignocellulosic agroindustrial residues aimed the production of symbiotics

Grant number: 19/08542-3
Support type:Regular Research Grants
Duration: October 01, 2019 - September 30, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Rosana Goldbeck
Grantee:Rosana Goldbeck
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Assoc. researchers:Ana Carla Kawazoe Sato

Abstract

Lignocellulosic materials represent a source of under-exploited raw material in biotechnological processes, since a large surplus of waste from the industrial processing of agricultural raw materials is generated annually. Thus, the production of xylo-oligosaccharides (XOs) from the enzymatic hydrolysis of xylan present in the hemicellulose from these residues presents a smart and sustainable alternative for their valorization, as well as the production of industrial inputs with high added value . Xylo-oligosaccharides (XOs) are distinguished by their prebiotic activities that favor an improvement in intestinal functions, immunological action, antimicrobial and other health benefits. In this sense, the present proposal aims to produce xylo-oligosaccharides from the enzymatic hydrolysis of agroindustrial lignocellulosic residues, aiming at the association with probiotic bacteria to obtain symbiotic microcapsules. In this work two agroindustrial residues from state of São Paulo will be tested: sugar cane straw and coffee husk. In a first stage the agroindustrial residues will be characterized as to the content of xylan present. Afterwards, experimental design will be carried out in order to select the enzymes that in fact have a significant impact on the release of XOs with polymerization degree (GP) of 2 to 6, as well as to optimize optimal concentrations of enzymes for the production of XOs. In parallel, a study will be carried out on the symbiotic association of XOs and probiotic bacteria, in order to obtain symbiotic microcapsules. By means of in vitro assays, the digestibility of the microcapsules obtained will be analyzed, which will be evaluated the resistance to the hydrolysis of enzymes of the digestive tract, as well as the stimulation of the growth of the probiotic bacteria. Finally, it is expected at the end of the project that the microcapsules produced from the xylo-oligosaccharides from lignocellulosic agroindustrial residues present symbiotic potential so that they can be applied industrially as functional ingredients in food products. It is important to mention that this line of research was initiated in the post-doctoral study of the researcher in question (responsible for the proposal) that was funded by FAPESP (12 / 18859-5) and is currently strengthening this line of research at School of Food Engineering - UNICAMP) where she is professor. (AU)