Coencapsulation of guarana (Paullinia cupana) extracts and probiotics

Abstract

With a new consumer market perspective, the development of functional products through the association of probiotics and bioactives can enhance the health benefits. Guarana is a fruit of the Amazon region, which has a high concentration of bioactive, such as the phenolic compounds and caffeine present in the seeds. In this way, the industry focuses on the exploration of seeds, while the fruit peels are discarded or used for non-promising purposes. However, guarana peels also have bioactive compounds, such as carotenoids that have antioxidant capacity, similarly as phenolic compounds, though acting by different mechanisms. This project proposes: 1) to evaluate the effect of extracts obtained from the peels and seeds of guarana in the multiplication of probiotics; 2) to verify the effect of coencapsulation of guarana extracts and probiotics during prolonged storage; 3) investigate the uptake of bioactives using Caco-2 cells; 4) apply the bioactive and probiotic in yogurt and investigate the possible synergism. The analysis will be conducted with probiotics and guarana extracts in free forms compared to coencapsulate. With this proposal we intend to verify if coencapsulation by spray chilling besides protecting them from adverse conditions can improve some aspects of the particle, as reducing the oxidative stress which is the main cause of the death of probiotics in free and microencapsulated form. (AU)