O presente estudo deixou explícito que houve a formação de nanopartículas esféricas e, que a quitosana teve importância crucial no aumento da atividade funcional do ITT.
Nessa perspectiva, convém ressaltar que, embora o EQ tenha mostrado excelentes resultados de eficiência de incorporação e IC50, nota-se que ele não
confere a formação de NPs e protege a atividade funcional do inibidor apenas na faixa de temperatura entre 40 e 60°C.
Deste modo, o EQPI mostrou-se uma ferramenta de extrema importância para melhorar a atividade do inibidor, protegendo-o contra ações externas e, garantindo melhores resultados inibitórios contra a tripsina em pequenas quantidades. Podendo ser uma veiculação interessante para ser avaliada quanto à melhoria na eficiência da atividade sacietogênica e anti-inflamatória já experimentalmente documentada para o ITT.
Os resultados obtidos no presente estudo permitiram a elaboração de um artigo, intitulado “Chitosan-whey protein nanoparticles improve encapsulation efficiency and stability of a trypsin inhibitor isolated from Tamarindus indica L.”, o qual foi submetido ao periódico “Food Hydrocolloids”.
E, além disso, convém ressaltar que, durante o período vigente do mestrado, houve a co-orientação em um trabalho de conclusão de curso (TCC) de graduação em Nutrição da UFRN; a contribuição em aulas da pós-graduação em Nutrição (PPGNUT/UFRN) abordando a temática/resultados deste projeto e; a participação nas reuniões cientificas do grupo de pesquisa NutriSBioativoS, com apresentação e discussão de artigos e, metodologias pertinentes aos trabalhos desenvolvidos pelo grupo.
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