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Microencapsulation of functional substances and its application in food


The population is revising their feeding habits, knowing of the benefit that the consumption of certain substances can bring to health. To keep it competitive, the food industry is challenged to develop products ready for consumption, with attractive taste and nutritional balance to meet the needs of these consumers. However, the process can degrade the compounds added to the functional product, reducing its bioavailability and, furthermore, can change its characteristics as texture, flavor, color, etc. One way to minimize the effects cited above is the microencapsulation, based on the retention of these substances in structures that isolate them of the environment, avoiding effects that are deleterious to them or to the product. The objective of this work is to develop microparticles containing fitosteróis, tocopherols or ascorbic acid as functional substances, for use in foods, particularly those with low water activity, to protect them to the process conditions that involving high temperatures, complex systems (sugar and fat) and prolonged storage. Two types of particles are being proposed: lipidic matrices, obtained by spray cooling or matrices of carbohydrate, obtained by spray drying. This work begins the research of microencapsulation in the Center of Technology and Cereals Chocolates (Cereal Chocotec - ITAL) to attend part of the current national policy of innovation that seeks to increase the competitiveness of Brazilian industry in intern and foreign markets, by the inclusion of innovative technologies in the country. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
ALVIM, IZABELA DUTRA; STEIN, MIRELLA ABREU; KOURY, ISABELA PAES; HELLMEISTER DANTAS, FIORELLA BALARDIN; DE CAMARGO VIANNA CRUZ, CARLA LEA. Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 65, p. 689-694, . (09/10724-0, 10/09885-7)
IZABELA DUTRA ALVIM; FABRIZIA DA SILVA DE SOUZA; ISABELA PAES KOURY; THAIS JURT; FIORELLA BALARDIN HELLMEISTER DANTAS. Utilização do método de spray chilling para veiculação de componentes hidrofóbicos: caracterização física das micropartículas. FOOD SCIENCE AND TECHNOLOGY, v. 33, p. 34-39, . (10/09885-7, 09/10724-0)
ALVIM, IZABELA DUTRA; DE SOUZA, FABRIZIA DA SILVA; KOURY, ISABELA PAES; JURT, THAIS; HELLMEISTER DANTAS, FIORELLA BALARDIN. Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles. FOOD SCIENCE AND TECHNOLOGY, v. 33, n. 1, p. 34-39, . (10/09885-7, 09/10724-0)

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