Detalhes bibliográficos
| Ano de defesa: |
2023 |
| Autor(a) principal: |
Machado, Éricles Forrati |
| Orientador(a): |
Ourique , Aline Ferreira |
| Banca de defesa: |
Mortari, Sergio Roberto,
Favarin, Fernanda Reis |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso embargado |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Franciscana
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Nanociências
|
| Departamento: |
Biociências e Nanomateriais
|
| País: |
Brasil
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/1258
|
Resumo: |
The population is increasingly showing interest in the search for functional foods that act directly in promoting health and well-being. Juices can be considered functional when they have bioactive compounds in their composition, these compounds are capable of providing specific and beneficial metabolic and/or physiological effects to health. Among these compounds, resveratrol stands out, as it is a polyphenol found mainly in grapes that is capable of providing several health benefits, such as anti-inflammatory properties, antioxidants, in addition to cardio and neuro-protective action. However, this compound has some limitations such as low solubility in water, low bioavailability and photosensitivity, making it difficult for the body to use it and also to manipulate it. Thus, the objective of this study was to develop a functional grape juice enriched with nanoencapsulated resveratrol, as well as to identify the nanostructures in the food matrix and evaluate this juice against parameters such as pH, soluble solids, antioxidant activity, total phenols and safety profile. Initially, nanocapsules containing resveratrol (1 mg/mL) were prepared, which were homogeneous, spherical in shape and size on the nanometric scale and with 208 ± 2.0 nm for NC B and 216 ± 1.3 nm for NC RESV, IPD of 0. 16 and negative zeta potential. The nanoparticles had a slightly acidic pH, being 5.6 ± 0.12 for NC B and 6.5 ± 0.06 for NC RESV. The chromatographic method was also efficient in preserving the active content during the preparation of the nanoparticle, as well as presenting a high encapsulation efficiency (94%). After the incorporation of nanoparticles into the food matrix, they can be identified in the juice matrix by AFM analysis, demonstrating that, at least in the short term, these particles maintained their original characteristics, with no agglomeration occurring with the particles naturally present in the juice. It was possible to develop a method to quantify the content of resveratrol present in pure juice, the analyzed juice presented a content of 0.2 mg of resveratrol per mL of juice. The pH values remained within the range normally found for grape juices, ranging from 3.28 to 3.31 among the 3 analyzed groups, not impairing the characteristics of the original juice, the solids content was significantly affected by the incorporation of the nanoparticle in the juice. The results of antioxidant activity demonstrate that, mainly by the ABTS method, the juice enriched with nano resveratrol potentiated the antioxidant activity of the original matrix, 69.3%I of SPNC R to 53.5%I of SP. Despite demonstrating a slight increase in the phenolic content of the enriched juice, the tests for determination of the total phenol content, 8.21 gEAG/L for SPNC R, 7.76 gEAG/L for SP and 6.58 gEAG/L for SPNC B , this increase was not considered significant compared to SP. Regarding the in vitro safety profile, it can be seen that there was a reduction in cell viability, however, this reduction is related to the original juice matrix, as the samples containing the nanoparticles maintained the same profile as the pure juice, demonstrating that the Enrichment of juice with nanoparticles did not influence the reduction of cell viability, in relation to NO levels, all juice groups tested increased NO levels in cells, but there was no difference between juices, in relation to ROS levels , after 72 hours all groups and concentrations tested inhibited the generation of ROS, this result may be associated with the high antioxidant capacity that the juice has. From the results found in this research, it is concluded that a juice enriched with nanocapsules containing resveratrol presents itself as a potential functional drink with high antioxidant capacity. |
