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Encapsulation of phytochemicals from agro-industrial by-products and their application as additives in biodegradable coatings

Grant number: 24/15293-8
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): October 01, 2024
Effective date (End): September 30, 2025
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Milena Martelli Tosi
Grantee:Maria Gabriela Barreto Dalben
Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated research grant:22/03055-0 - Sustainable use of phytochemicals extracted from agro-industrial by-products: encapsulation, biological evaluation and application as food additives, AP.PNGP.PI

Abstract

Chitosan nanoparticle suspensions have been widely used as coatings for fruits, as they form a protective layer that minimizes gas exchange with the environment, preserving their characteristics. In previous studies, our research group tested the applicability of chitosan nanoparticles containing encapsulated phenolic compounds to evaluate the extension of the shelf life of guavas through the spraying process. However, this process can be optimized by applying a greater number of nanoparticles (layers) on the fruit surface. Thus, the general objective of this study will be to conduct experiments with different proportions of particles on the surface of guavas to increase the shelf life of the fruits. For the coatings, the film-forming solutions/suspensions will be placed in sprayers and deposited on the fruits by spraying. The trials will be divided as follows: i) control (no coating applied); ii) chitosan solution; iii) chitosan suspension containing phytochemical extract; iv) suspension of encapsulated phytochemicals, according to the different types of encapsulation that yielded the best results. After drying (30°C in BOD incubator, TE-371, Tecnal) of the solutions/suspensions, the fruits will be stored at 20°C (relative humidity 54%) for up to 25 days. Characterization analyses will be performed in triplicate starting the day after coating, on alternate days. The fruits will be analyzed as long as they remain suitable for consumption. The analyses will include color, weight loss, firmness, soluble solids, antioxidant capacity, microbiological analysis, respiration tests, and ethylene production.

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