Development of functional sorbet plus xylitol and microcapsules of Lactobacillus gasseri and tincture of Cynara cardunculus l

• Grant number: 20/02325-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2020
• End date: August 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Alessandra Lopes de Oliveira
• Grantee: Mariana Naomi Palombo
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The population's concern about health, food and weight maintenance has grown gradually, with this the quality of products and what is consumed has attracted attention. Consumers are looking for alternatives, such as products that, in addition to food, may offer some health benefit, known as functional. The consumption of frozen desserts has increased and with this, an opportunity has been seen to develop a product that serves consumers who want functional, tasty and affordable food. Therefore, this project aims to develop a functional sorbet plus xylitol and microcapsules of Lactobacillus gasseri and tincture of Cynara cardunculus L. The beneficial action to health will be given by the symbiotic effect of the artichoke with the Lactobacillus that will exert antidispeptic action and alteration intestinal flora, respectively, aiding in the loss of abdominal fat. The project aims to apply microparticles prepared in a supercritical medium in the High Pressure Technology and Natural Products Laboratory and will be developed over 12 months. Specifically, it will include preparation, physical-chemical and rheological characterization of the functional sorbet, in vitro digestibility tests and product acceptance test. (AU)

Scientific publications

(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)

CAROLINA CORRÊA DE CARVALHO; RENATA BARBOSA BODINI; PAULO JOSÉ DO AMARAL SOBRAL; ALESSANDRA LOPES DE OLIVEIRA. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. FOOD SCIENCE AND TECHNOLOGY, v. 42, 2022-03-14. (20/02325-8, 21/01579-9)