Glycation of beta-glucan and soy protein assisted by pulsed electric field and ultrasound for obtaining functional materials as carriers of lipophilic bioactives

• Grant number: 23/09658-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2023
• End date: July 31, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eric Keven Silva
• Grantee: Maria Luiza França Cardoso
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials, AP.JP

Abstract

The conjugation of prebiotic fibers with plant proteins through the Maillard reaction is a promising strategy for engineering functional ingredients with improved technological properties. This project will assess the use of pulsed electric field and ultrasound technologies as alternatives to conventional thermal treatment, aiming to reduce energy expenditure and processing time for glycation. Process conditions will be evaluated using these innovative technologies, focusing on the conjugation of beta-glucan and soy protein to obtain functional conjugates for application in the encapsulation of vegetable oil rich in bioactive compounds, using carrier systems based on films and edible coatings for food. Additionally, the impact of treatments with pulsed electric field and ultrasound on the production of advanced glycation end products will be investigated, compared to conventional thermal processing, due to the risk they pose to human health as promoters of inflammatory processes, precursors of cardiovascular diseases, neurodegenerative diseases, and accelerated aging.