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Coencapsulation of guarana extracts (Paullinia cupana) and probiotics

Grant number: 16/24895-5
Support type: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 researcher:Carmen Sílvia Fávaro Trindade
Grantee:Marluci Palazzolli da Silva
Home 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 (6)
(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)
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.
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, FEB 2021. Web of Science Citations: 0.
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, APR 2020. Web of Science Citations: 0.
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.

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