| Grant number: | 15/19375-0 |
| Support Opportunities: | Scholarships in Brazil - Doctorate |
| Start date: | March 01, 2016 |
| End date: | February 29, 2020 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Principal Investigator: | Carmen Sílvia Fávaro Trindade |
| Grantee: | Augusto Tasch Holkem |
| Host Institution: | Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil |
| Associated scholarship(s): | 18/05315-3 - Chemo-preventive properties of extracts from blueberries, jabuticabas and cinnamon isolated or combined with probiotics, BE.EP.DR |
Abstract Probiotics have received increasing attention, however, some strains still continue to have low storage viability and low resistance to digestion processes and to employees in the industry. Microencapsulation promotes bioactive protection and modulation of its release to the site of action. The complex coacervation technique presents some advantages over others, such as the possibility of working with biopolymers, the absence of organic solvent and soft conditions of processing temperature. The phenolic compounds of cinnamon from Ceylon (Cinnamomum zeylanicum Blume), mainly proanthocyanidins, are responsible for several beneficial effects on health. However, to enjoy these effects, it would be necessary to consume in large quantities that spice that causes a sensation of astringency and still has an intense flavor. In addition to the protective effect, microcapsules containing polyphenols and probiotics have the potential to be used as functional ingredients, since by their ingestion it is possible to benefit from the properties of the two bioactives. This project will be carried out in 4 steps. In the first one will prepare extract rich in proanthocyanidins from the cinnamon and will verify its antimicrobial effect against some probiotics, in addition to its total phenolic content. In the second stage microcapsules are prepared by means of coating by ionic interaction of lipid particles loaded with probiotics or probiotics and the phenolic extract, which later will be characterized even as to its protective effect to probiotics exposed to the simulated gastrointestinal conditions and to thermal treatments. In the fourth and last stage the microcapsules will be applied in a food, where the sensory acceptance and viability of the bacteria will be analyzed. | |
| News published in Agência FAPESP Newsletter about the scholarship: | |
| More itemsLess items | |
| TITULO | |
| Articles published in other media outlets ( ): | |
| More itemsLess items | |
| VEICULO: TITULO (DATA) | |
| VEICULO: TITULO (DATA) | |