OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Universidade Franciscana |
Texto Completo: | http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/919 |
Resumo: | Winemaking residues, also known as marc, are mixtures of seeds and grape skins that are produced during the winemaking process. These residues, normally discarded by the industry, can be used, because during the production of the wine, only a fraction of the grape's polyphenols is transferred to the wine, remaining around 70% in the marc. However, polyphenols have low stability and consequently low bioavailability. Nanoencapsulation can contribute to the improvement of these factors, where a promising delivery system for phenolic compounds, contained in marc, is the liposomes, which are spherical vesicles composed of a lipid bilayer with a polar medium, such as water. The objective of the study was to optimize the polyphenol extraction technique of vinification residues to produce, characterize and evaluate the stability of liposomes containing grape seed extract, aiming at choosing a stable formulation. For this purpose, grape seed was first defined as the raw material, as it is the part with the most phenolic compounds in the residue and consequently more antioxidant activity. Afterwards, the process of extracting polyphenols from the seed was optimized, through the Full-Fraction Design experimental design. Thus, the best extraction condition was when 1.7 g of seed, 33% of grain alcohol and 15 minutes of extraction were used. The extract was nanostructured in liposome dispersions, using the reverse phase evaporation method at a concentration of 1 mg / mL. The formulations produced were maintained in three different conditions: room temperature (RT) (25 ± 2 ºC), refrigeration (RE) (4 ± 2 ºC) and climatic chamber (CC) (40 ºC + 75% RH) in glass bottles amber. In order to verify the behavior and evaluate the stability of the formulations, it was taken into account the average diameter, the polydispersity index, the pH, catechin content and the organoleptic characteristics, such as color, odor and general appearance. The prepared liposomes had a diameter of 238.6 nm, PDI 0.252, zeta potential -14.66 mV, pH 5.71 and catechin content of 1.10%. Parameters kept stable, when subjected to refrigeration, for 30 days. Under ambient temperature and climatic chamber conditions, stability was not maintained. The liposomes were evaluated at different pHs and remained stable at pHs found in the mouth and stomach, already at intestinal pH, there was an increase in the size of the particles and preservation of the catechin content, thus indicating a possible beginning of breakdown of the nanostructure and intestinal uptake. The incorporation of the polyphenols contained in the grape seed, by liposome, proved to be effective, thus concluding that the liposome is a viable system for the protection of polyphenols. |
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Gomes, PatríciaFranco, CamilaEmanuelli, TatianaMortari, Sérgio RobertoMontagner, Giane Engel2020-09-04T16:46:04Z2021-06-102020-03-26Montagner. OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS. 2020. 44f. Dissertação( Programa de Pós-Graduação em Nanociências) - Universidade Franciscana, Santa Maria - RS .http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/919Winemaking residues, also known as marc, are mixtures of seeds and grape skins that are produced during the winemaking process. These residues, normally discarded by the industry, can be used, because during the production of the wine, only a fraction of the grape's polyphenols is transferred to the wine, remaining around 70% in the marc. However, polyphenols have low stability and consequently low bioavailability. Nanoencapsulation can contribute to the improvement of these factors, where a promising delivery system for phenolic compounds, contained in marc, is the liposomes, which are spherical vesicles composed of a lipid bilayer with a polar medium, such as water. The objective of the study was to optimize the polyphenol extraction technique of vinification residues to produce, characterize and evaluate the stability of liposomes containing grape seed extract, aiming at choosing a stable formulation. For this purpose, grape seed was first defined as the raw material, as it is the part with the most phenolic compounds in the residue and consequently more antioxidant activity. Afterwards, the process of extracting polyphenols from the seed was optimized, through the Full-Fraction Design experimental design. Thus, the best extraction condition was when 1.7 g of seed, 33% of grain alcohol and 15 minutes of extraction were used. The extract was nanostructured in liposome dispersions, using the reverse phase evaporation method at a concentration of 1 mg / mL. The formulations produced were maintained in three different conditions: room temperature (RT) (25 ± 2 ºC), refrigeration (RE) (4 ± 2 ºC) and climatic chamber (CC) (40 ºC + 75% RH) in glass bottles amber. In order to verify the behavior and evaluate the stability of the formulations, it was taken into account the average diameter, the polydispersity index, the pH, catechin content and the organoleptic characteristics, such as color, odor and general appearance. The prepared liposomes had a diameter of 238.6 nm, PDI 0.252, zeta potential -14.66 mV, pH 5.71 and catechin content of 1.10%. Parameters kept stable, when subjected to refrigeration, for 30 days. Under ambient temperature and climatic chamber conditions, stability was not maintained. The liposomes were evaluated at different pHs and remained stable at pHs found in the mouth and stomach, already at intestinal pH, there was an increase in the size of the particles and preservation of the catechin content, thus indicating a possible beginning of breakdown of the nanostructure and intestinal uptake. The incorporation of the polyphenols contained in the grape seed, by liposome, proved to be effective, thus concluding that the liposome is a viable system for the protection of polyphenols.Resíduos de vinificação, também conhecidos como bagaço, são misturas de sementes e cascas de uva que são produzidos durante o processo de vinificação. Esses resíduos, normalmente descartados pela indústria, podem ser aproveitados, pois durante a produção do vinho, apenas uma fração dos polifenóis da uva é transferida para o vinho, permanecendo em torno de 70% no bagaço. Porém, os polifenóis possuem uma baixa estabilidade e consequentemente uma baixa biodisponibilidade. A nanoencapsulação pode contribuir para a melhora destes fatores, onde um promissor sistema de entrega de compostos fenólicos, contidos no bagaço, são os lipossomas, que são vesículas esféricas compostas de uma bicamada lipídica com um meio polar, como a água. O objetivo do estudo foi otimizar a técnica de extração de polifenóis de resíduos de vinificação para produzir, caracterizar e avaliar a estabilidade de lipossomas contendo extrato de semente de uva, visando a escolha de uma formulação estável. Com essa finalidade, primeiramente foi definido, como matéria-prima, a semente de uva, pois é a parte com mais compostos fenólicos do resíduo e consequentemente mais atividade antioxidante. Após, foi otimizado o processo de extração de polifenóis da semente, através do delineamento experimental Full-Fraction Design. Sendo assim, a melhor condição de extração foi quando utilizado 1,7g de semente, 33% de álcool de cereais e 15 minutos de extração. O extrato foi nanoestruturado em dispersões de lipossomas, através do método de evaporação em fase reversa na concentração de 1 mg/mL. As formulações produzidas foram mantidas em três condições diferentes: temperatura ambiente (TA) (25 ± 2 ºC), refrigeração (RE) (4 ± 2 ºC) e câmara climática (CC) (40 ºC + 75% UR) em frascos de vidro âmbar. Para verificar o comportamento e avaliar a estabilidade das formulações, foi levado em consideração o diâmetro médio, o índice de polidispersão, o pH, teor de catequina e as características organolépticas, como cor, odor e aparência geral. Os lipossomas preparados apresentaram diâmetro de 238,6 nm, PDI 0,252, potencial zeta -14,66 mV, pH 5,71 e teor de catequinas de 1,10%. Parâmetros mantidos estáveis, quando submetidos a refrigeração, por 30 dias. Nas condições de temperatura ambiente e câmara climática, a estabilidade não foi mantida. Os lipossomas foram avaliados frente à diferentes pHs e mantiveram-se estáveis em pHs encontrados na boca e no estômago, já em pH intestinal, houve um aumento no tamanho das partículas e preservação do teor de catequina, indicando assim, um possível início de quebra da nanoestrutura e captação intestinal. A incorporação dos polifenóis contidos na semente de uva, por lipossoma, mostrou-se efetiva, assim concluindo que o lipossoma é um sistema viável para a proteção dos polifenóis.Submitted by MARCIA ROVADOSCHI (marciar@unifra.br) on 2020-09-04T16:46:04Z No. of bitstreams: 3 Dissertacao_GianeEngelMontagner_Parcial.pdf: 984416 bytes, checksum: b4c0327f6512c5efa636be9b810200b0 (MD5) Dissertacao_GianeEngelMontagner.pdf: 1769826 bytes, checksum: 937e6070da6a9e3370e594adf3146153 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2020-09-04T16:46:04Z (GMT). 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dc.title.por.fl_str_mv |
OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS |
title |
OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS |
spellingShingle |
OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS Montagner, Giane Engel Delineamento Experimental; Estabilidade; Evaporação em fase reversa; Nanotecnologia; Semente de uva. Experimental Design; Grape seed; Nanotechnology; Reverse phase evaporation; Stability. Interdisciplinar |
title_short |
OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS |
title_full |
OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS |
title_fullStr |
OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS |
title_full_unstemmed |
OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS |
title_sort |
OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS |
author |
Montagner, Giane Engel |
author_facet |
Montagner, Giane Engel |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Gomes, Patrícia |
dc.contributor.advisor-co1.fl_str_mv |
Franco, Camila |
dc.contributor.referee1.fl_str_mv |
Emanuelli, Tatiana |
dc.contributor.referee2.fl_str_mv |
Mortari, Sérgio Roberto |
dc.contributor.author.fl_str_mv |
Montagner, Giane Engel |
contributor_str_mv |
Gomes, Patrícia Franco, Camila Emanuelli, Tatiana Mortari, Sérgio Roberto |
dc.subject.por.fl_str_mv |
Delineamento Experimental; Estabilidade; Evaporação em fase reversa; Nanotecnologia; Semente de uva. |
topic |
Delineamento Experimental; Estabilidade; Evaporação em fase reversa; Nanotecnologia; Semente de uva. Experimental Design; Grape seed; Nanotechnology; Reverse phase evaporation; Stability. Interdisciplinar |
dc.subject.eng.fl_str_mv |
Experimental Design; Grape seed; Nanotechnology; Reverse phase evaporation; Stability. |
dc.subject.cnpq.fl_str_mv |
Interdisciplinar |
description |
Winemaking residues, also known as marc, are mixtures of seeds and grape skins that are produced during the winemaking process. These residues, normally discarded by the industry, can be used, because during the production of the wine, only a fraction of the grape's polyphenols is transferred to the wine, remaining around 70% in the marc. However, polyphenols have low stability and consequently low bioavailability. Nanoencapsulation can contribute to the improvement of these factors, where a promising delivery system for phenolic compounds, contained in marc, is the liposomes, which are spherical vesicles composed of a lipid bilayer with a polar medium, such as water. The objective of the study was to optimize the polyphenol extraction technique of vinification residues to produce, characterize and evaluate the stability of liposomes containing grape seed extract, aiming at choosing a stable formulation. For this purpose, grape seed was first defined as the raw material, as it is the part with the most phenolic compounds in the residue and consequently more antioxidant activity. Afterwards, the process of extracting polyphenols from the seed was optimized, through the Full-Fraction Design experimental design. Thus, the best extraction condition was when 1.7 g of seed, 33% of grain alcohol and 15 minutes of extraction were used. The extract was nanostructured in liposome dispersions, using the reverse phase evaporation method at a concentration of 1 mg / mL. The formulations produced were maintained in three different conditions: room temperature (RT) (25 ± 2 ºC), refrigeration (RE) (4 ± 2 ºC) and climatic chamber (CC) (40 ºC + 75% RH) in glass bottles amber. In order to verify the behavior and evaluate the stability of the formulations, it was taken into account the average diameter, the polydispersity index, the pH, catechin content and the organoleptic characteristics, such as color, odor and general appearance. The prepared liposomes had a diameter of 238.6 nm, PDI 0.252, zeta potential -14.66 mV, pH 5.71 and catechin content of 1.10%. Parameters kept stable, when subjected to refrigeration, for 30 days. Under ambient temperature and climatic chamber conditions, stability was not maintained. The liposomes were evaluated at different pHs and remained stable at pHs found in the mouth and stomach, already at intestinal pH, there was an increase in the size of the particles and preservation of the catechin content, thus indicating a possible beginning of breakdown of the nanostructure and intestinal uptake. The incorporation of the polyphenols contained in the grape seed, by liposome, proved to be effective, thus concluding that the liposome is a viable system for the protection of polyphenols. |
publishDate |
2020 |
dc.date.accessioned.fl_str_mv |
2020-09-04T16:46:04Z |
dc.date.issued.fl_str_mv |
2020-03-26 |
dc.date.available.fl_str_mv |
2021-06-10 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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dc.identifier.citation.fl_str_mv |
Montagner. OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS. 2020. 44f. Dissertação( Programa de Pós-Graduação em Nanociências) - Universidade Franciscana, Santa Maria - RS . |
dc.identifier.uri.fl_str_mv |
http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/919 |
identifier_str_mv |
Montagner. OTIMIZAÇÃO DA EXTRAÇÃO DE POLIFENÓIS DE RESÍDUOS DE VINIFICAÇÃO PARA O DESENVOLVIMENTO DE LIPOSSOMAS. 2020. 44f. Dissertação( Programa de Pós-Graduação em Nanociências) - Universidade Franciscana, Santa Maria - RS . |
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http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/919 |
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por |
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Programa de Pós-Graduação em Nanociências |
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UFN |
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Brasil |
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Biociências e Nanomateriais |
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Universidade Franciscana |
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