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Coencapsulation of probiotics and proanthocyanidin-rich extract obtained from cinnamon (Cinnamomum zeylanicum Blume)

Grant number: 15/19375-0
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): March 01, 2016
Effective date (End): February 29, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Carmen Sílvia Fávaro Trindade
Grantee:Augusto Tasch Holkem
Home 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.

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Scientific publications (5)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
HOLKEM, AUGUSTO TASCH; FAVARO-TRINDADE, CARMEN SILVIA. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Research International, v. 136, OCT 2020. Web of Science Citations: 0.
HOLKEM, AUGUSTO TASCH; ROBICHAUD, VALERIE; FAVARO-TRINDADE, CARMEN SILVIA; LACROIX, MONIQUE. Chemopreventive Properties of Extracts Obtained from Blueberry (Vaccinium myrtillus L.) and Jabuticaba (Myrciaria cauliflora Berg.) in Combination with Probiotics. NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL, MAY 2020. Web of Science Citations: 0.
HOLKEM, AUGUSTO TASCH; NETO, EDMUR JOSE SANTOS; NAKAYAMA, MEGUMI; SOUZA, CLITOR J. F.; THOMAZINI, MARCELO; GALLO, FABIO AUGUSTO; DA SILVA, MARLUCI PALAZZOLLI; DE QUEIROZ BOMDESPACHO, LAURA; LUCIANO, CARLA GIOVANA; MORAES, IZABEL CRISTINA FREITAS; PETRUS, RODRIGO RODRIGUES; FAVARO-TRINDADE, CARMEN S. Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract. PROBIOTICS AND ANTIMICROBIAL PROTEINS, v. 12, n. 3 NOV 2019. Web of Science Citations: 3.
SILVA, MARLUCI P.; THOMAZINI, MARCELO; HOLKEM, AUGUSTO T.; PINHO, LORENA S.; GENOVESE, MARIA I.; FAVARO-TRINDADE, CARMEN S. Production and characterization of solid lipid microparticles loaded with guarana (Paullinia cupana) seed extract. Food Research International, v. 123, p. 144-152, SEP 2019. Web of Science Citations: 2.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.