Biossorção de compostos fenólicos e aumento da bioacessibilidade / Biossorption of phenolic compounds and increased bioaccessibility

Rafael Sandim Goncalves, Jullie Ferreira Bitencourt, Joao Renato de Jesus Junqueira, Ana Paula Stafussa, Thaisa Carvalho Volpe Balbinoti

Abstract


Esta revisão bibliográfica teve por objetivo analisar artigos científicos que contemplaram o processo de biossorção empregando a levedura Saccharomyces cerevisiae, bem como o aumento da bioacessibilidade dos elementos adsorvidos, em específico os compostos fenólicos. As informações e dados apresentados foram extraídos de banco de dados e bibliotecas virtuais. Foi possível constatar que a levedura Saccharomyces cerevisiae é amplamente empregada como biossorvente, enquanto compostos fenólicos, principalmente oriundos de frutas e resíduos agroindustriais, são utilizados como adsorbatos. Os trabalhos revisados reportam a eficiência e a importância da biossorção para o desenvolvimento de novos produtos alimentícios. Além disso, estudos relatam aumento significativo na bioacessibilidade dos compostos bioativos após a biossorção, promovendo valorização nutricional dos produtos desenvolvidos.


Keywords


biossorventes, adsorção, saccharomyces cerevisiae, compostos fenólicos.

References


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DOI: https://doi.org/10.34117/bjdv8n5-147