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Grant number: 15/26359-0
Support type:Regular Research Grants
Duration: November 01, 2016 - April 30, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Carolina Siqueira Franco Picone
Grantee:Carolina Siqueira Franco Picone
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Assoc. researchers:Ana Carla Kawazoe Sato ; António Augusto Vicente ; Fabiana Perrechil Bonsanto ; Luis Fernando de Avila ; Miguel Ângelo Parente Ribeiro Cerqueira ; Rosiane Lopes da Cunha


The rising demand for health products with fewer additives requires the development of natural and more efficient food preservatives. In medicine, a considerable increase in antimicrobial efficiency is being observed by the nano-structuration of compounds, enabling their use in less amounts with the same antimicrobial effects. However, most of these particles are not biocompatible or biodegradable and thus, unfeasible for use in food products. This project aims to develop antimicrobial nanoparticles from biopolymers for food applications. Several biopolymers and technologies will be study for nanoparticles formation. The nanoparticle size, morphology, structure and charge density will be determined. The nanoparticle interfacial and superficial properties will be evaluated in order to define their affinity to materials of different hydrophobicity values. The structure and composition of the nanoparticles will be related to their antimicrobial efficiency using different types of microorganisms. The phospholipid coating of nanoparticles will be study aiming to increase nanoparticle stability and antimicrobial efficiency. The nanoparticle degradation along the gastrointestinal digestion will be evaluated. At the end of digestion tests, toxicity assays will be performed with epithelial cells. The results of this project will offer new perspectives for food preservation and will benefit several areas as food packing, films and coating and the development of new functional surfaces. (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)
LOPES, I. S.; MICHELON, M.; DUARTE, L. G. R.; PREDIGER, P.; CUNHA, R. L.; PICONE, C. S. F. Effect of chitosan structure modification and complexation to whey protein isolate on oil/water interface stabilization. Chemical Engineering Science, v. 230, FEB 2 2021. Web of Science Citations: 6.

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