Production of extruded functional foods enriched with carotenoids obtained from guarana peels

• Grant number: 19/11113-7
• Support type: Scholarships abroad - Research Internship - Doctorate
• Effective date (Start): October 01, 2019
• Effective date (End): September 30, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal researcher: Carmen Sílvia Fávaro Trindade
• Grantee: Lorena Silva Pinho
• Supervisor abroad: Osvaldo Hector Campanella
• Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Research place: Ohio State University, Columbus, United States
• Associated to the scholarship: 16/24916-2 - Preparation, encapsulation and application of extract of carotenoids obtained from the bark of guarana (Paullinia cupana), BP.DR

Abstract

Extrusion cooking is the technology combines the operations of transport, mixing, kneading, shearing and shaping to manufacture range of products, such as breakfast cereals, texturized vegetable protein, pet foods, with distinct textural advantages. In addition to these properties, extrusion cooking being versatile, highly productivity, showing low operating costs, energy efficiency and shorter cooking times. With the development of extrusion technology, the incorporation of ingredients to improve the nutritional profile of these foods has been investigated. However, the use of food sensitive ingredients, such as carotenoids, in extrusion formulations remains a challenge, due to the high temperature and shear conditions employed during the process. Microencapsulation has been successfully used for the protection of sensitive food ingredients during food processing. So, it can be a potential alternative for the production of extruded, functional foods. Thus, the aim of this project will be to produce breakfast cereals enriched with carotenoids-rich extract, with the purpose of evaluating the efficiency of the encapsulation process to protect bioactive compounds during extrusion. In developing this project, it is intended to unite the skills, in microencapsulation and extrusion, opening a research front not explored by the academy, which could yield numerous collaborations Brazil/USA. In addition, there is potential for technology transfer between the universities involved in the study and industry in the field. (AU)

Scientific publications

(4)

(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)

CHEN, DA; PINHO, LORENA SILVA; FEDERICI, ENRICO; ZUO, XIAOBING; ILAVSKY, JAN; KUZMENKO, IVAN; YANG, ZHI; JONES, OWEN GRIFFITH; CAMPANELLA, OSVALDO. Heat accelerates degradation of beta-lactoglobulin fibrils at neutral pH. FOOD HYDROCOLLOIDS, v. 124, n. B, MAR 2022. (16/24916-2, 19/11113-7)

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. (16/24916-2, 19/11113-7)

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. (16/24916-2, 19/11113-7)

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. (16/24916-2, 19/11113-7, 19/09757-3, 16/24895-5)