Banca de QUALIFICAÇÃO: LARISSA SANTOS ASSUNCAO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : LARISSA SANTOS ASSUNCAO
DATE: 07/12/2023
TIME: 14:00
LOCAL: On-line
TITLE:

Optimization and characterization of hybrid crude palm oil Unaué HIE OxG nanoparticles with vegetable by-products as encapsulants

KEY WORDS:

Elaeis guineensis; Elaeis oleifera; Jackfruit seed; Jackfruit central axis; Experimental design; Nanotechnology

PAGES: 18
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SUMMARY:

Hybrid crude palm oil (HCPO) HIE OxG is prominent for its fatty acid and antioxidant composition (carotenoids, tocopherols, and tocotrienols), lower production cost, and high pest resistance compared to crude palm oil. Biodegradable and sustainable encapsulants derived from vegetable byproducts were used to formulate HCPO nanoparticles. Nanoparticles with hybrid crude palm oil and jackfruit seed flour as the wall material (N-JSF) and with hybrid crude palm oil and jackfruit axis flour as the wall material (N-JAF) were optimized using a 2² experimental design. They exhibited nanoscale diameters (<250 nm) and were characterized based on their zeta potential, apparent viscosity, pH, color, and total carotenoid content. The nanoparticles demonstrated monodisperse distribution, good uniformity, and stability (polydispersity index <0.25; zeta potential N-JSF -19.50 ± 1.47mV and N-JAF -12.50 ± 0.17mV), high encapsulation efficiency (%) (N-JSF 86.44 ± 0.01 and N-JAF 90.43±1.34), and optimal carotenoid retention (>85%). These nanoparticles show potential for use as sustainable and clean-label HCPO alternatives in the food industry.

COMMITTEE MEMBERS:
Presidente - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO