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PROCESSING AND EVALUATION OF FUNCTIONAL YOGURT USING GRAPE SEED EXTRACT OBTAINED FROM WASTE FROM THE WINE INDUSTRY ENCAPSULATED IN WASTE YEAST FROM BREWERIES

Grant number: 22/14824-4
Support Opportunities:Scholarships in Brazil - Post-Doctoral
Effective date (Start): May 01, 2023
Effective date (End): April 30, 2025
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Carmen Sílvia Fávaro Trindade
Grantee:Ramon da Silva Rocha
Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Functional foods are those that, in addition to basic nutritional functions, provide other health benefits to the consumer. Yogurt is a product with high acceptance and has a favorable matrix for the incorporation of new functional ingredients. An important functional component is phenolic compounds, a class of secondary metabolites synthesized by plants and can act as antioxidant, antihypertensive, and antidiabetic agents, playing a fundamental role in the prevention and treatment of several diseases of public health interest. These compounds can be present in large amounts in industrial waste that are often discarded, and their reuse can be an alternative to increase the profitability of industries and offer new products, in addition to reducing environmental damage. A very common industrial residue in the wine industry is a grape seed, which has been constantly used to treat various diseases. To ensure that the body better uses bioactive compounds, microencapsulation is a technique that allows greater protection and use of these compounds when they reach the intestine. In this context, residual yeast from the brewing industry has important encapsulating properties and can be added to the formulation of functional foods. This project aims to use residual brewery yeast for encapsulation of phenolic compounds from grape seed residue (ESU) derived from the wine industry, and addition of these particles in yogurt formulation, for evaluation of in vitro biological activities, rheological characterization , microstructural, physicochemical, microbiological and sensorial, in addition to the in vivo evaluation of the efficacy in the treatment of inflammatory bowel diseases.

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