Bioacessibilidade de bioativos em matrizes de azeitona desamargadas com a assistência de ultrassom (US) e campo elétrico pulsado (CEP)

• Grant number: 25/17825-0
• Support Opportunities: Scholarships abroad - Research Internship - Scientific Initiation
• Start date: November 30, 2025
• End date: February 27, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Tiago Carregari Polachini
• Grantee: José Aloísio Colombo Neto
• Supervisor: Juan Andres Carcel Carrion
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Institution abroad: Universitat Politécnica de Valéncia (UPV), Spain
• Associated to the scholarship: 25/01485-5 - Mechanisms of oleuropein degradation assisted by ultrasound in model system for table olives production, BP.IC

Abstract

Fruit production has increased due to population growth and the pursuit of healthy habits. In the case of olives, debittering is necessary, but the process is slow and unsustainable. Technologies such as high-intensity ultrasound (US) and pulsed electric fields (PEF) offer more sustainable alternatives. However, it is still unclear how these techniques impact the availability of bioactive compounds during consumption and digestion.This study proposes a more sustainable method for debittering green olives, using unconventional technologies such as high-intensity ultrasound (HIUS) and pulsed electric fields (PEF). Debittering kinetics, the bioaccessibility of phenolic compounds, and their antioxidant properties during in vitro digestion will be evaluated. Changes in cellular structure will also be analyzed microscopically, allowing comparisons between the model system and the actual fruit. (AU)