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PRODUCTION OF MICROPARTICLES CONTAINING FAT-SOLUBLE ACTIVE CORES BY ATOMIZATION IN SPRAY DRYING: EFFECT OF EMULSIONS PROPERTIES ON THE CHARACTERISTICS OF THE FINAL PRODUCT

Grant number: 15/11984-7
Support Opportunities:Regular Research Grants
Duration: November 01, 2015 - April 30, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Miriam Dupas Hubinger
Grantee:Miriam Dupas Hubinger
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated researchers:Ana Silvia Prata

Abstract

Increased incidence of diabetes, hypertension and cancer has caused changes in dietary habits of population, which impacts on a rise of the demand for functional foods, that is, foods that present functions besides nutrition. Beneficial effects for health are reached because of the presence of bioactive compounds (like polyunsaturated fatty acids, carotenoids, polyphenolics, probiotics and prebiotics) in such food. Resveratrol is a phenolic compound which is found in plant sources. Its antioxidant, antimicrobial, anti diabetes and antiobesity effects have been well reported in literature. Chia seed oil presents a high concentration of polyunsaturated fatty acids omega-3 and omega-6. These compounds are important on the prevention of inflammatory diseases, hypertension, diabetes and coronary disease. The use of oil-in-water (O/W) emulsions as encapsulants for lipophilic compounds can bring great results for promoting protection against external factors like oxygen and light; taste masking; and as delivery systems. Drying such products by spray drying technique is advantageous considering storage stability and transportation. The present project has as main goal the production of spray dried microparticles loaded with lipophilic cores (resveratrol or chia seed oil), by the atomization of simple and multilayer O/W emulsions, which will be obtained through the use of different mechanical devices (rotor-stator, high pressure homogenizer and sonication). Emulsions and microparticles will be characterized in order to compare the effects of emulsification methods on microparticles properties. (AU)

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Scientific publications (27)
(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)
VELEZ-ERAZO, ELIANA MARCELA; BOSQUI, KARINA; RABELO, RENATA S.; HUBINGER, MIRIAM DUPAS. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation. Molecules, v. 26, n. 18, . (18/11441-1, 18/20466-8, 09/54137-1, 15/11984-7)
RABELO, RENATA S.; TAVARES, GUILHERME M.; PRATA, ANA S.; HUBINGER, MIRIAM D.. Complexation of chitosan with gum Arabic, sodium alginate and kappa-carrageenan: Effects of pH, polymer ratio and salt concentration. Carbohydrate Polymers, v. 223, . (15/11984-7)
VELEZ-ERAZO, ELIANA MARCELA; RABELO, RENATA S.. High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers. FOOD HYDROCOLLOIDS, v. 105, . (18/11441-1, 09/54137-1, 15/11984-7, 18/20466-8)
RABELO, RENATA S.; OLIVEIRA, ISABELA F.; DA SILVA, VANESSA M.; PRATA, ANA SILVIA; HUBINGER, MIRIAM D.. Chitosan coated nanostructured lipid carriers (NLCs) for loading Vitamin D: A physical stability study. International Journal of Biological Macromolecules, v. 119, p. 902-912, . (15/11984-7)
VELEZ-ERAZO, ELIANA MARCELA; CONSOLI, LARISSA; HUBINGER, MIRIAM DUPAS. Spray drying of mono- and double-layer emulsions of PUFA-rich vegetable oil homogenized by ultrasound. Drying Technology, v. 39, n. 7, p. 868-881, . (15/11984-7, 09/54137-1)
DA SILVA ANTHERO, ANA GABRIELA; BEZERRA, EVELING OLIVEIRA; COMUNIAN, TALITA ALINE; PROCOPIO, FERNANDA RAMALHO; HUBINGER, MIRIAM DUPAS. Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles. Drying Technology, v. 39, n. 12, p. 1927-1940, . (18/20466-8, 18/01710-5, 18/02132-5, 15/11984-7, 09/54137-1)
FELTRE, GABRIELA; SARTORI, TANARA; SILVA, KLYCIA F. C.; DACANAL, GUSTAVO C.; MENEGALLI, FLORENCIA C.; HUBINGER, MIRIAM D.. Encapsulation of wheat germ oil in alginate-gelatinized corn starch beads: Physicochemical properties and tocopherols' stability. Journal of Food Science, v. 85, n. 7, . (15/11984-7)
VELEZ-ERAZO, ELIANA MARCELA; CONSOLI, LARISSA; HUBINGER, MIRIAM DUPAS. Mono and double-layer emulsions of chia oil produced with ultrasound mediation. FOOD AND BIOPRODUCTS PROCESSING, v. 112, p. 108-118, . (09/54137-1, 15/11984-7)
CONSOLI, LARISSA; DIAS, RAMONITA A. O.; RABELO, RENATA S.; FURTADO, GUILHERME F.; SUSSULINI, ALESSANDRA; CUNHA, ROSIANE L.; HUBINGER, MIRIAM DUPAS. Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions. FOOD HYDROCOLLOIDS, v. 84, p. 458-472, . (09/54137-1, 15/11984-7, 11/06083-0)
CONSOLI, LARISSA; HUBINGER, MIRIAM DUPAS; DRAGOSAVAC, MARIJANA M.. Encapsulation of resveratrol using Maillard conjugates and membrane emulsification. Food Research International, v. 137, . (15/11984-7)
CONSOLI, LARISSA; FURTADO, GUILHERME DE FIGUEIREDO; DA CUNHA, ROSIANE LOPES; HUBINGER, MIRIAM DUPAS. High solids emulsions produced by ultrasound as a function of energy density. ULTRASONICS SONOCHEMISTRY, v. 38, p. 772-782, . (09/54137-1, 15/11984-7)
VELEZ-ERAZO, ELIANA M.; SILVA, ISABELA LIMA; COMUNIAN, TALITA; KUROZAWA, LOUISE E.; HUBINGER, MIRIAM DUPAS. Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 58, n. 10, p. 3765-3779, . (09/54137-1, 15/11984-7, 18/01710-5)
FELTRE, GABRIELA; ALMEIDA, FLAVIA SOUZA; KAWAZOE SATO, ANA CARLA; DACANAL, GUSTAVO CESAR; HUBINGER, MIRIAM DUPAS. Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility. Food Research International, v. 132, . (18/20466-8, 15/11984-7)
DE TOLEDO, ANTONIO MATIAS NAVARRETE; SILVA, NATHALIA CRISTINA CIRONE; SATO, ANA CARLA KAWAZOE; PICONE, CAROLINA SIQUEIRA FRANCO. A comprehensive study of physical, antimicrobial and emulsifying properties of self-assembled chitosan/lecithin complexes produced in aqueous media. FUTURE FOODS, v. 4, p. 7-pg., . (15/26359-0, 15/11984-7)
DA SILVA, AURENICE MARIA MOTA; ALMEIDA, FLAVIA SOUZA; DA SILVA, MARCOS FELLIPE; GOLDBECK, ROSANA; SATO, ANA CARLA KAWAZOE. How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates?. FOOD AND BIOPRODUCTS PROCESSING, v. 139, p. 12-pg., . (19/08542-3, 18/21987-1, 11/06083-0, 09/54137-1, 15/11984-7, 19/27354-3)
CONSOLI, LARISSA; HUBINGER, MIRIAM DUPAS; DRAGOSAVAC, MARIJANA M.. Encapsulation of resveratrol via spray-drying of oil-in-water emulsions produced by ultrasound or membrane emulsification. Journal of Food Engineering, v. 350, p. 9-pg., . (15/11984-7)
NAVARRETE DE TOLEDO, ANTONIO MATIAS; FRANCO PICONE, CAROLINA SIQUEIRA; KAWAZOE SATO, ANA CARLA. Lecithin-sodium caseinate self-assembled complexes as emulsifying agents in oil-in-water emulsion: Acidic medium approach. CURRENT RESEARCH IN FOOD SCIENCE, v. 5, p. 6-pg., . (15/26359-0, 15/11984-7)
NOELLO, C.; CARVALHO, A. G. S.; SILVA, V. M.; HUBINGER, M. D.. Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition. Food Research International, v. 89, n. 1, p. 549-557, . (09/54137-1, 15/11984-7, 12/50411-4)
CERQUEIRA E SILVA, KLYCIA FIDELIS; DA SILVA CARVALHO, ANA GABRIELA; RABELO, RENATA SANTOS; HUBINGER, MIRIAM DUPAS. Sacha inchi oil encapsulation: Emulsion and alginate beads characterization. FOOD AND BIOPRODUCTS PROCESSING, v. 116, p. 118-129, . (15/11984-7)
CONSOLI, LARISSA; OLIVEIRA DIAS, RAMONITA APARECIDA; DA SILVA CARVALHO, ANA GABRIELA; DA SILVA, VANESSA MARTINS; HUBINGER, MIRIAM DUPAS. Resveratrol-loaded microparticles: Assessing Maillard conjugates as encapsulating matrices. Powder Technology, v. 353, p. 247-256, . (12/50411-4, 09/54137-1, 15/11984-7)
GUEDES SILVA, KAREN CRISTINA; KAWAZOE SATO, ANA CARLA. Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration. ULTRASONICS SONOCHEMISTRY, v. 52, p. 286-293, . (09/54137-1, 15/11984-7, 11/06083-0)
MARSON, GABRIELA VOLLET; SATURNO, RAFAELA POLESSI; COMUNIAN, TALITA ALINE; CONSOLI, LARISSA; DA COSTA MACHADO, MARIANA TEIXEIRA; HUBINGER, MIRIAM DUPAS. Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material. Food Research International, v. 136, . (18/04067-6, 11/51707-1, 15/11984-7, 15/24351-2, 06/03263-9, 16/18465-8, 11/06083-0, 12/50411-4, 09/54137-1)
ANTHERO, ANA GABRIELA DA SILVA; MOYA, AMANDA MARIA TOMAZINI MUNHOZ; TORSONI, ADRIANA SOUZA; CAZARIN, CINTHIA BAIL BETIM; HUBINGER, MIRIAM DUPAS. Characterization of Capsicum oleoresin microparticles and in vivo evaluation of short-term capsaicin intake. FOOD CHEMISTRY-X, v. 13, p. 12-pg., . (18/20466-8, 09/54137-1, 15/11984-7, 18/02132-5)
DA SILVA ANTHERO, ANA GABRIELA; BEZERRA, EVELING OLIVEIRA; COMUNIAN, TALITA ALINE; PROCOPIO, FERNANDA RAMALHO; HUBINGER, MIRIAM DUPAS. Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles. Drying Technology, . (18/01710-5, 09/54137-1, 18/02132-5, 15/11984-7, 18/20466-8)
DA SILVA ANTHERO, ANA GABRIELA; COMUNIAN, TALITA ALINE; BEZERRA, EVELING OLIVEIRA; HUBINGER, MIRIAM DUPAS. Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions. Food and Bioprocess Technology, v. 14, n. 2, p. 310-323, . (15/11984-7, 18/20466-8, 18/01710-5, 09/54137-1, 18/02132-5)
DA SILVA ANTHERO, ANA GABRIELA; COMUNIAN, TALITA ALINE; BEZERRA, EVELING OLIVEIRA; FURTADO, GUILHERME DE FIGUEIREDO; HUBINGER, MIRIAM DUPAS. hysicochemical Properties of Capsicum Oleoresin Emulsions Stabilized by Gum Arabic, OSA-Modified Corn Starch, and Modified Mal. Food and Bioprocess Technology, v. 15, n. 2, p. 474-485, . (18/20466-8, 09/54137-1, 17/08130-1, 15/11984-7, 18/02132-5, 18/01710-5)
NOELLO, C.; CARVALHO, A. G. S.; SILVA, V. M.; HUBINGER, M. D.. Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition. Food Research International, v. 89, p. 9-pg., . (09/54137-1, 12/50411-4, 15/11984-7)

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