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Coencapsulation of guarana (Paullinia cupana) extracts and probiotics

Grant number: 16/24895-5
Support Opportunities:Scholarships in Brazil - Doctorate
Effective date (Start): May 01, 2018
Effective date (End): March 17, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Carmen Sílvia Fávaro Trindade
Grantee:Marluci Palazzolli da Silva Padilha
Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated scholarship(s):19/09757-3 - Encapsulation using cells-based carrier: infusion of vegetable extracts, BE.EP.DR

Abstract

With a new consumer market perspective, the development of functional products through the association of probiotics and bioactives can enhance the health benefits. Guarana is a fruit of the Amazon region, which has a high concentration of bioactive, such as the phenolic compounds and caffeine present in the seeds. In this way, the industry focuses on the exploration of seeds, while the fruit peels are discarded or used for non-promising purposes. However, guarana peels also have bioactive compounds, such as carotenoids that have antioxidant capacity, similarly as phenolic compounds, though acting by different mechanisms. This project proposes: 1) to evaluate the effect of extracts obtained from the peels and seeds of guarana in the multiplication of probiotics; 2) to verify the effect of coencapsulation of guarana extracts and probiotics during prolonged storage; 3) investigate the uptake of bioactives using Caco-2 cells; 4) apply the bioactive and probiotic in yogurt and investigate the possible synergism. The analysis will be conducted with probiotics and guarana extracts in free forms compared to coencapsulate. With this proposal we intend to verify if coencapsulation by spray chilling besides protecting them from adverse conditions can improve some aspects of the particle, as reducing the oxidative stress which is the main cause of the death of probiotics in free and microencapsulated form. (AU)

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Scientific publications (12)
(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)
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, . (16/24916-2, 16/24895-5)
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, . (18/05315-3, 16/24895-5, 16/24916-2, 15/19375-0)
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, . (16/24916-2, 19/11113-7, 19/09757-3, 16/24895-5)
DA SILVA, MARLUCI PALAZZOLLI; RAI, REWA; FAVARO-TRINDADE, CARMEN S.; NITIN, NITIN. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation. FOOD BIOSCIENCE, v. 54, p. 10-pg., . (16/24895-5, 19/09757-3)
SILVA, MARLUCI P.; MESQUITA, MERCIA DA S.; RUBIO, V, FERNANDA T.; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN S.. Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guarana seed extract. INTERNATIONAL DAIRY JOURNAL, v. 125, . (19/09757-3, 16/24895-5)
HOLKEM, AUGUSTO TASCH; DA SILVA, MARLUCI PALAZZOLLI; FAVARO-TRINDADE, CARMEN SILVIA. Probiotics and plant extracts: a promising synergy and delivery systems. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, v. N/A, p. 19-pg., . (15/19375-0, 16/24895-5, 18/05315-3, 19/09757-3)
DE LIMA, PRISCILLA MAGALHAES; DACANAL, GUSTAVO CESAR; PINHO, LORENA SILVA; GOMES DE SA, SAMUEL HENRIQUE; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN SILVIA. Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye. Molecules, v. 27, n. 21, p. 16-pg., . (16/24916-2, 16/24895-5)
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, . (16/24895-5, 16/24916-2)
COMUNIAN, TALITA ALINE; SILVA, MARLUCI P.; FREITAS MORAES, IZABEL CRISTINA; FAVARO-TRINDADE, CARMEN S.. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers. Food Research International, v. 130, . (16/24895-5)
COMUNIAN, TALITA A.; SILVA, MARLUCI P.; SOUZA, CLITOR J. F.. The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 108, p. 269-280, . (19/09757-3, 18/01710-5, 16/24895-5)
SILVA, MARLUCI PALAZZOLLI; FARSONI, EDUARDA GRECCO; GOBATO, CRICIA FERNANDA; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN S.. Simultaneous encapsulation of probiotic and guaran acute accent a peel extract for development of functional peanut butter. FOOD CONTROL, v. 138, p. 10-pg., . (19/09757-3, 16/24895-5)
SILVA, MARLUCI PALAZZOLLI; MARTELLI-TOSI, MILENA; MASSARIOLI, ADNA PRADO; MELO, PRISCILLA SIQUEIRA; ALENCAR, SEVERINO MATIAS; FAVARO-TRINDADE, CARMEN S.. Co-encapsulation of guaran acute accent a extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 161, p. 11-pg., . (19/09757-3, 16/24895-5, 19/23171-1)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
PADILHA, Marluci Palazzolli da Silva. Delivery systems for simultaneous intake of probiotics and plant extracts. 2021. Doctoral Thesis - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.

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