Physicochemical stability and in vitro digestibility evaluation of yerba mate microparticles produced by ionic gelation

• Grant number: 22/06525-7
• Support Opportunities: Scholarships abroad - Research
• Start date: January 02, 2023
• End date: February 04, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Sílvia Cristina Sobottka Rolim de Moura
• Grantee: Sílvia Cristina Sobottka Rolim de Moura
• Host Investigator: Ana Cristina Braga Pinheiro
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Institution abroad: Universidade do Minho (UMinho), Portugal
• Associated research grant: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP

Abstract

Yerba mate (Ilex paraguariensis) is part of the Aquifoliaceae family, which comprises around 600 species. The leaf is known for its high content of polyphenols that may be related to hypocholesterolemia and hepatoprotective functions, stimulation of the central nervous system and its diuretic properties. In vitro studies showed remarkable anti-radical action of yerba mate, being able to inhibit the growth of cells responsible for colon cancer, probably related to the high content of phenolic compounds. Encapsulation by ionic gelation has the main advantages of mild process conditions, but the high water content of the microparticles makes them susceptible to greater degradation and therefore have a shorter shelf life. Drying in a fluidized bed can provide increased protection of the microencapsulated active compound to external factors. In this context, the objective of this work is to evaluate the physicochemical stability and bioaccessibility of yerba mate microparticles obtained by ionic gelation and dried in a fluidized bed. The spectra of individual components and microparticles, stability to stress conditions (pH, temperature, presence of salt and sucrose) will be evaluated, in addition to digestibility using a dynamic model (in vitro). The project is a continuation of the FAPESP 2019/19647-0 project that has been reinforcing the line of research in microencapsulation at ITAL with a partnership with the Faculty of Food Engineering at Unicamp and will open a partnership with the University of Minho in Braga/Portugal, with possibilities of providing innovative technology for the food ingredients sector. The Development of Ingredients is one of the themes of the Innovation in Products and Processes strategic area of the Institutional Research Development Plan - PDIP of ITAL (Process 2017/50349-0). (AU)