Banca de QUALIFICAÇÃO: JOSEANE CARDOSO GOMES DE ALENCAR

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : JOSEANE CARDOSO GOMES DE ALENCAR
DATE: 21/02/2024
TIME: 13:00
LOCAL: Faculdade de Farmácia
TITLE:

Pectin and Pectic Oligosaccharides (POS): Recent advances for extraction, production, and its prebiotic potential

KEY WORDS:

Pectin; pectic oligosaccharides; prebiotics; emerging technologies; pectin extraction; POS production.

PAGES: 64
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

Pectin is complex heteropolysaccharide widely used as food additive in industry, it is consumed as dietary fiber in human diet and and play an important role in the maintenance of health. Pectin is a complex heteropolysaccharide found mainly in fruits and vegetables, is part of the human diet and is considered dietary fiber. It has numerous industrial uses, mainly in the food sector and can be obtained from different plant sources through chemical, enzymatic and emerging methods. Furthermore, the controlled degradation of pectin can lead to the production of pectin oligosaccharides (POS), oligomers that have stood out due to their multifaceted profile of biological activities, mainly prebiotic effects. In this review are highlighted the recent advances in pectin extraction and production of POS using conventional methods and emerging technologies. A critical approach based on the analysis and discussion of the most relevant studies for obtaining these substances, in addition to main approaches employed in the fractionation and purification are provided. Furthermore, the influence of chemical features in the biological activities, focusing on the prebiotic effects, are analyzed as well as and the effects of these molecules in gut microbiota and related microorganisms are discussed.The use of emerging technologies, mainly ultrasound, and microwaves, has established itself as an alternative for pectin extraction with advantages such as shorter extraction time and high yields, when compared to the conventional acid extraction method. In contrast, POS production is still driven mainly by enzymatic and chemical methods, with the use of emerging technologies being a growing path. A great effort has been made to understand the influence of the structural features of pectins and POS on the biological profile of these compounds. A solid set of information about the effects of prebiotics and microbiota modulators is found in the literature, but the consolidation of pectins and POS as prebiotics depends on robust studies in in vivo models, notably in humans, so that these effects observed in vitro are properly proven and these compounds are established on the market as an alternative to classic prebiotics.

COMMITTEE MEMBERS:
Interno - 1030414 - BRUNO NICOLAU PAULINO
Externo à Instituição - RAQUEL GUIDETTI VENDRUSCOLO - UFVJM
Externo à Instituição - FABIO FERNANDES DE ARAUJO - UNICAMP