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Preparation, encapsulation and application of extract of carotenoids obtained from the bark of guarana (Paullinia cupana)

Grant number: 16/24916-2
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): August 01, 2017
Effective date (End): June 30, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal researcher:Carmen Sílvia Fávaro Trindade
Grantee:Lorena Silva Pinho
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated scholarship(s):19/11113-7 - Production of extruded functional foods enriched with carotenoids obtained from guarana peels, BE.EP.DR


Brazil has a variety of still unexplored native fruits, such as guarana. With the tendency to reduce the waste and to take advantage of the residues generated in the industries, the bark of the guarana appears as a source of potential carotenoids for application. Carotenoids are an important group of natural pigments. They are among the most interesting components of the beneficial effects of food on human health. The search for natural pigments by the food industry, replacing synthetic dyes, has increased significantly over the past few years, mainly due to safety concerns. In order to overcome the high instability of these compounds, microencapsulation would be an important way to prolong shelf life and protect the properties of the material. Obtaining concentrated extracts of carotenoids may facilitate their use and administration, while their encapsulation may make them less susceptible to degradation, increasing its applicability. This process consists in the coating of an active material by one or more materials that form a wall, protecting the encapsulated compound from the external environment. There are several encapsulation techniques, among which spray drying has been the most employed. However, our research group has had promising preliminary results with a new encapsulation proposal where particles produced in spray dryer are coated in spray chiller. Thus, the objectives of this project will be to obtain the concentrated extract of carotenoids from the bark of guarana, transform it into powders produced by spray drying (control), cover the most promising particles obtained in the spray dryer using the spray chiller; characterize the particles and apply them in an extruded product (snack). (AU)

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Scientific publications (7)
(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)
PINHO, L. S.; RODRIGUES, C. E. C.; FAVARO-TRINDADE, C. S.; CAMPANELLA, O. H. The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing. FOOD ENGINEERING REVIEWS, v. 13, n. 4, p. 902-915, DEC 2021. Web of Science Citations: 0.
LIMA, PRISCILLA M.; DACANAL, GUSTAVO C.; PINHO, LORENA SILVA; PEREZ-CORDOBA, LUIS JAIME; THOMAZINI, MARCELO; FREITAS MORAES, IZABEL CRISTINA; FAVARO-TRINDADE, CARMEN S. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International, v. 148, OCT 2021. Web of Science Citations: 0.
SANTOS, PRISCILA DAYANE DE FREITAS; RUBIO, FERNANDA THAIS VIEIRA; SILVA, MARLUCI PALAZZOLLI DA; PINHO, LORENA SILVA; FAVARO-TRINDADE, CARMEN SILVIA. Microencapsulation of carotenoid-rich materials: A review. Food Research International, v. 147, SEP 2021. Web of Science Citations: 2.
PINHO, LORENA SILVA; DA SILVA, MARLUCI PALAZZOLLI; THOMAZINI, MARCELO; COOPERSTONE, JESSICA L.; CAMPANELLA, OSVALDO H.; DA COSTA RODRIGUES, CHRISTIANNE ELISABETE; FAVARO-TRINDADE, CARMEN SILVIA. Guarana (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 10 AUG 2021. Web of Science Citations: 0.
DONMEZ, DILA; PINHO, LORENA; PATEL, BHAVESH; DESAM, PRASUNA; CAMPANELLA, OSVALDO H. Characterization of starch-water interactions and their effects on two key functional properties: starch gelatinization and retrogradation. CURRENT OPINION IN FOOD SCIENCE, v. 39, p. 103-109, JUN 2021. Web of Science Citations: 1.
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.
LIMA, PRISCILLA M.; RUBIO, V, FERNANDA T.; SILVA, MARLUCI P.; PINHO, LORENA S.; KASEMODEL, MARCIA G. C.; FAVARO-TRINDADE, CARMEN S.; DACANAL, GUSTAVO C. Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 15, n. 5-6 MAY 2019. Web of Science Citations: 0.

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