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Federal University of Rio De Janeiro Encapsulation of Wine Industry By-Product to Be Used As Additive in Beer and Development Of

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Federal University of Rio De Janeiro Encapsulation of Wine Industry By-Product to Be Used As Additive in Beer and Development Of FEDERAL UNIVERSITY OF RIO DE JANEIRO ENCAPSULATION OF WINE INDUSTRY BY-PRODUCT TO BE USED AS ADDITIVE IN BEER AND DEVELOPMENT OF GLUTEN-FREE BEER ANNA CAROLYNA GOULART VIEIRA 2019 FEDERAL UNIVERSITY OF RIO DE JANEIRO ENCAPSULATION OF WINE INDUSTRY BY-PRODUCT TO BE USED AS ADDITIVE IN BEER AND DEVELOPMENT OF GLUTEN-FREE BEER ANNA CAROLYNA GOULART VIEIRA PhD Thesis presented to the Graduate Program in Food Science of the Federal University of Rio de Janeiro, as part of the necessary requirements to obtain the title of Doctor in Food Science. Advisor: DSc. Priscilla Filomena Fonseca Amaral Co-advisors: DSc. Gizele Cardoso Fontes Sant’Ana DSc. Maria Helena Miguez da Rocha Leão Rio de Janeiro August/2019 CATALOG CARD ENCAPSULATION OF WINE INDUSTRY BY-PRODUCT TO BE USED AS ADDITIVE IN BEER AND DEVELOPMENT OF GLUTEN-FREE BEER ANNA CAROLYNA GOULART VIEIRA Advisors: DSc. Priscilla Filomena Fonseca Amaral, DSc. Gizele Cardoso Fontes Sant’Ana e DSc. Maria Helena Miguez da Rocha Leão PhD Thesis presented to the Graduate Program in Food Science of the Federal University of Rio de Janeiro, as part of the necessary requirements to obtain the title of Doctor in Food Science. Approved by: President, Professor DSc. Priscilla Filomena Fonseca Amaral Professor DSc. Maria Alice Zarur Coelho Professor DSc. Renata Valeriano Tonon Professor DSc. Ellen Cristina Quirino Lacerda Professor DSc. Thiago Rocha dos Santos Mathias Rio de Janeiro August/2019 I dedicate this thesis to my family that is my base and to God, because without them I would be nothing. ACKNOWLEDGMENT I thank God for allowing me to get here and for being so generous with me and putting angels in my path, because when everything was difficult I always had support. To my husband, best friend and great love, David Sodré da Silva Ferreira, who was my partner in this Thesis, helping me with calculations and going to the lab with me on weekends and holidays. You were crucial in the journey of mine! To my parents, Rogério Vieira da Silva and Ana Maria Goulart Vieira, who never measured their efforts to provide me with a good education and for always supporting me in everything to achieve my goals. Mom, thanks for not giving up on me! When I could not believe I could do it myself, you spent the afternoon and sleepless studying with me, and now I'm finishing the Doctorate, who would say? Dad, thank you for being an example of hard worker and determination, you are my hero. Thank you both for the biggest and best gift, my sister! To my sister and brother-in-law, Anna Clara Goulart Vieira and Breno Correa, for all their support, encouragement, friendship and cheering. Surely, this walk would be lonelier without you! To my brothers-in-law Marcelle and Daniel, for their friendship and encouragement, in addition to giving me the best gift of being the aunt of the beautiful Alice and Sofia, where I find the strength to write my articles. To my parents-in-laws who gave me, the best husband that, I could dream of. Thank you so much for all the support and encouragement when I thought of giving up! To the other members of my family who always cheered for me a lot, thank you very much! To my coach Carmen Lima who showed me how to rearrange my time by prioritizing what really mattered, and helping me identify my weaknesses that bothered me so much and I didn't realize it. In this process of self-awareness, I went to seek treatment for depression that I didn't even know I had! Thank you! To my dear spiritual directors Father Gustavo and Glauberto who strengthened me with their prayers. To my circle and members of the Meeting of Couples with Christ of the Parish of Our Lady of Conception and St. Joseph, as well as the Pastoral of Acolhida and Team 18 of the Teams of Our Lady movement who always understood my absences and still prayed for my doctorate. To my advisor, Prof. Priscilla Amaral, for her patience and opportunity to guide someone from such a distant area. Thank you not only for the guidance, but also for the daily example of professional, healthy living and for all the tips that have made me grow professionally over the years. To my co-adviser, Prof. Gizele Fontes, for all her strength the moment I thought of giving up everything, when I felt inferior and she said I was just like everyone else. Thank you also for making UERJ laboratories available for characterization analysis. To my co-adviser, Prof. Maria Helena Miguez, because six years ago she believed in me and opened the doors of the Graduate Program in Food Science. To Professor Maria Alice and all the students in Lab 123 who have always been willing to help with my research. To Professors Tatiana Felix and Elcio Ribeiro for their friendship and for always helping me when I needed it, your positive energy is contagious. To Professor Marcia Feijó who not only opened the laboratory doors at UFF, but also went to the bench with me to continue the analysis. To Professors Monica Valle, Rosa Maria de Sá Alves, Rinaldini Tancredi and Chef Renato Freire who encouraged me at the beginning of the walk, the first step was the hardest and you were holding it by my hand. Now I'm running this marathon thanks to you! You live in my heart! To Professor Thiago Mathias, who since qualification has always been available for questions and to use the equipment in his laboratory at IFRJ. To Professor Daniel Perrone for making his laboratory available for analysis of my sample and for active participation in the article. The researchers Edna Maria Morais Oliveira and Anna Beatriz Robotton Ferreira were amazing looking for solutions for gluten analysis, even if it didn't work out, the partnership was wonderful and I hope one day to repay. To my friend Genilton, who taught me how to handle the HPLC device and integrate graphics, you are an amazing person who deserves all the best in the world. To my villain friends, Cecilia, Renata and Gisele Lulu's mothers, Rafa and Pedro who are wonderful and are always by my side when I need it. My friends from high school, Marianna, Luisa and Monique, who accompany me since the time of the college entrance exams, supporting me and giving strength in all the difficult moments. To my college friends Gabi and Dani who went out with me making my weeks more fun, thank you so much for all the support. To my friend Ellen Lacerda, who I met in the Masters and helped me with antioxidant analysis when I was desperate and she calmly always putting me up. You are wonderful! To my great friend, Adejanildo (Deja), whom I met during the Doctorate and to whom I will be eternally grateful for teaching me various analyzes and statistics, as well as daily support. Thanks for everything you are my best friend! To Luana, Jully and Fabiane who were always by my side giving strength, because together we are stronger. Thanks for everything girls! Thank you for living together all this time! To Gabriel, my undergraduate student, who arrived in the second year of my doctorate and was essential in the most crucial stages. Thank you for your efforts and for your efforts to help me when I needed it, including beer brewing on Saturday. To the students of IC, Adrian, Karine and Mariane, for their help and for making the days lighter in the lab with play and relaxation. Thanks for the friendship! To the friends of Lab123, Jonas, Alanna, Fabi, Vanessa, Carol, Naty, Roberta, Marcos and Nanci, for never measuring efforts to help me when I needed and of course for being part of this family that welcomed me with great affection. To Douglas from LADEBIO who helped me in the 48 minutes of the second half, fitting my samples to his laboratory HPLC so that I wouldn't be late any longer. Thank you so much, you are a cute! To UFRJ, in particular to the Graduate Program in Food Sciences, for offering the necessary structure for the development of my work. To CAPES for granting the scholarship throughout the doctorate period. Finally, I thank everyone who contributed in one way or another with their friendship and with effective suggestions for this work. Gratefulness is the word! ABSTRACT ENCAPSULATION OF WINE INDUSTRY BY-PRODUCT TO BE USED AS ADDITIVE IN BEER AND DEVELOPMENT OF GLUTEN-FREE BEER ANNA CAROLYNA GOULART VIEIRA Advisors: Professor DSc. Priscilla Filomena Fonseca Amaral, Professor DSc. Maria Helena Miguez da Rocha Leão and Professor DSc. Gizele Cardoso Fontes Sant’Ana Summary of Doctoral Thesis submitted to the Graduate Program in Food Science of the Federal University of Rio de Janeiro, as part of the necessary requirements to obtain the title of Doctor in Food Science. The present work aimed to add phenolic compounds in the gluten-free beer produced from buckwheat and quinoa with wine industry by-product (WIBP) encapsulated in alginate beads. Best conditions to obtain beads with simultaneously lower swelling (606.7 %) and erosion degree (7.6 %) are: 1.5% sodium alginate, 4% WIBP, 0.26 M calcium chloride and 26 min complexion time (CT). The antioxidant activity of WIBP was demonstrated by ferric reducing ability of plasma (0.13 mmol Fe2+/g) and by (ABTS•+) scavenging capacity (0.078 mmol Trolox/g). The antioxidant activity of the craft wheat beer was in the range reported for Brazilian beers, which was increased by WIBP.
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