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O/W emulsions stabilized by electrostatic interactions between proteins and polysaccharides: application as fat replacers and as bioactive compound microencapsulation

Abstract

Systems of colloidal particles based on natural biopolymers have been increasingly applied as encapsulation or delivery systems for bioactive compounds, as well as to modulating sensorial properties of foods. Most of these applications involve an emulsification step during processing. The heteroaggregation of lipid droplets with polysaccharides can be used to creating emulsions with different rheological properties and with variable oil content. The aggregation is induced by mixing a primary emulsion - in which the oil droplets are stabilized by a protein - with a polysaccharide solution in a pH value in which the biopolymers are oppositely charged. The use of high intensity ultrasound aiming to altering the functional properties of biopolymers has been extensively investigated, as sonication is one of the methods that permit preparation of emulsions with reduced size of the oil droplets. This research project has the objective of evaluating the rheological properties of oil in water (O/W) emulsions stabilized by electrostatic interaction between proteins (whey protein concentrate, WPC, or soy protein isolate, SPI) and polysaccharides (pectin or alginate), aiming to obtain systems with different rheological properties and possible application as fat substitutes or as encapsulation/delivery systems for bioactive compounds. We intend to investigate the interactions between the pairs WPC/pectin, WPC/alginate, SPI/pectin and SPI/alginate as function of pH and the ratio protein/polysaccharide, with and without application of ultrasound. In addition, we intend to evaluate the rheological behavior of the O/W emulsions prepared with different combinations of protein/polysaccharide as function of the oil content, sonication, and heating/cooling process. After characterization of the emulsions, selected systems that present suitable properties will be subjected to spray drying in order to study their feasibility as microencapsulation matrices for oils with functional properties. (AU)

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Scientific publications (11)
(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)
LOCALI-PEREIRA, ADILSON ROBERTO; LOPES, NATHALIE ALMEIDA; CORTAZZO MENIS-HENRIQUE, MICHELE ELIZA; JANZANTTI, NATALIA SOARES; NICOLETTI, VANIA REGINA. Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices. International Journal of Food Microbiology, v. 335, DEC 16 2020. Web of Science Citations: 1.
MOSER, POLIANA; NICOLETTI, VANIA REGINA. Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules. FOOD HYDROCOLLOIDS, v. 107, OCT 2020. Web of Science Citations: 0.
FARIA FREITAS, MIRIAN LUISA; BADAN RIBEIRO, ANA PAULA; NICOLETTI, VANIA REGINA. Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure. Food Technology and Biotechnology, v. 58, n. 2, p. 159-172, APR-JUN 2020. Web of Science Citations: 0.
LOCALI PEREIRA, ADILSON ROBERTO; CATTELAN, MARILIA GONCALVES; NICOLETTI, VANIA REGINA. Microencapsulation of pink pepper essential oil: Properties of spray-dried pectin/SPI double-layer versus SPI single-layer stabilized emulsions. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 581, NOV 20 2019. Web of Science Citations: 1.
MOSER, POLIANA; FERREIRA, SUNGIL; NICOLETTI, VANIA REGINA. Buriti oil microencapsulation in chickpea protein-pectin matrix as affected by spray drying parameters. FOOD AND BIOPRODUCTS PROCESSING, v. 117, p. 183-193, SEP 2019. Web of Science Citations: 0.
ZUANON, LARISSA A. C.; FUZARI, NATHALIA C.; FERREIRA, SUNGIL; FREITAS, MIRIAN L. F.; MOSER, POLIANA; NICOLETTI, VANIA R. Production and Storage Properties of Spray-Dried Red Beet Extract Using Polysaccharide-Based Carrier Systems. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 15, n. 7 JUL 2019. Web of Science Citations: 0.
ALBANO, KIVIA MISLAINE; FAZANI CAVALLIERI, ANGELO LUIZ; NICOLETTI, VANIA REGINA. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. FOOD REVIEWS INTERNATIONAL, v. 35, n. 1, p. 54-89, JAN 2 2019. Web of Science Citations: 5.
ALBANO, KIVIA M.; NICOLETTI, VANIA R. Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization. ULTRASONICS SONOCHEMISTRY, v. 41, p. 562-571, MAR 2018. Web of Science Citations: 18.
FREITAS, M. L. F.; CHISTE, R. C.; POLACHINI, T. C.; SARDELLA, L. A. C. Z.; ARANHA, C. P. M.; RIBEIRO, A. P. B.; NICOLETTI, V. R. Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil. GRASAS Y ACEITES, v. 68, n. 4 OCT-DEC 2017. Web of Science Citations: 2.
MÍRIAN LUISA FARIA FREITAS; KIVIA MISLAINE ALBANO; VÂNIA REGINA NICOLETTI TELIS. Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex. POLIMEROS-CIENCIA E TECNOLOGIA, v. 27, n. 1, p. 62-67, Mar. 2017. Web of Science Citations: 5.
PAULO H. M. MARFIL; FELIPE H. T. VASCONCELOS; MÁRCIA H. PONTIERI; VÂNIA R. N. TELIS. DEVELOPMENT AND VALIDATION OF ANALYTICAL METHOD FOR PALM OIL DETERMINATION IN MICROCAPSULES PRODUCED BY COMPLEX COACERVATION. Química Nova, v. 39, n. 1, p. 94-99, Jan. 2016. Web of Science Citations: 6.

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