Banca de DEFESA: TAYANE DE JESUS FREITAS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : TAYANE DE JESUS FREITAS
DATE: 16/09/2022
TIME: 14:00
LOCAL: Defesa remota
TITLE:

Application of microencapsulated edible oils in food: a study of patents and articles

KEY WORDS:

Microencapsulated oil, bioactive compounds, fortification, technological prospecting, food industry.

PAGES: 158
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Valor Nutritivo de Alimentos
SUMMARY:

Edible oils offer health benefits, such as the provision of bioactive compounds and essential fatty acids, and therefore, different industrial sectors have invested in technologies that protect and preserve these oils and their components, such as microencapsulation. In this context, the present proposal had as general objective to analyze the applications of microencapsulated edible oils in foods in the technological and scientific context. To select the relevant patents on the microencapsulation of oils and their incorporation into foods, the search was carried out in the Espacenet and National Institute of Industrial Property (INPI) databases. As for the search for articles on the use of microencapsulated oils applied to foods for fortification purposes, a search was carried out in ten databases. The data revealed that the first patent document was filed in 1999 and in 2015 there was a significant increase in the number of patents filed, with China ranking first in the development of microencapsulation technologies. Among the patents that mentioned the purpose of microencapsulation, the oxidative stability of the oils was the most cited objective. Both in patents and in scientific articles, the microencapsulation technique most used in the food industry was spray drying, soy lecithin and fish oil were the emulsifier and microencapsulated oil, respectively, most applied in food matrices. The wall materials most used in the patents were modified starch, maltodextrin and gum arabic, while in the articles they were maltodextrin, chitosan, gum arabic, sodium caseinate and whey proteins. Bakery and confectionery products, meat products and dairy products were the food groups most enriched with microencapsulated oils in both patents and articles. The stability studies presented in the articles showed that microencapsulation protects and preserves oils and their bioactive compounds, maintaining the quality and characteristics of foods. In view of the above results, it is concluded that the microencapsulation of edible oils has been expanding over the years and increasing the possibilities of use by the food industry, but, due to the scarcity of studies, the need for future research was identified to evaluate the bioaccessibility, bioavailability and cytotoxicity of these microencapsulated oils added to foods.

BANKING MEMBERS:
Presidente - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO
Externa à Instituição - GIANI ANDREA LINDE COLAUTO
Externa à Instituição - ITACIARA LARROZA NUNES - UFSC