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Influence of enzymatic interesterification of Buriti oil in the preparation of nanoformulations and evaluation of biological activity: cytotoxicity in animal and microbial cells.

Grant number: 14/16530-1
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): November 01, 2014
Effective date (End): October 31, 2016
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal researcher:Gabriela Alves Macedo
Grantee:Paula Speranza
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

In the few studies available buriti oil has shown promising results in biological assays. This oil is rich in oleic acid, carotenoids and tocopherols, compounds with many positive health effects. This same oil when subjected to enzymatic interesterification reaction, due to the redistribution of fatty acids in the glycerol, can generate a new oil with different biological properties and many times higher than natural oil. However, although the buriti oil has great potential for nutraceutical and medicinal applications, due to their hydrophobicity and instability, is little used. The incorporation thereof in aqueous formulations requires efficient delivery systems are developed. Among the most recent, nanostructured lipid carriers, are highlighted. These carriers have offered higher encapsulation efficiency, stability during storage and have increased bioavailability and stability of bioactive compounds when compared with traditional carriers such as liposomes and nanoemulsions. However, the same properties that make the nanoformulations só advantageous, may be responsible for toxic effects in certain biological applications. Nanoparticles have high surface area to volume ratios, which can lead to toxic effects due to harmful interaction with biological systems. Thus, this study aims to: produce and characterize nanostructured lipid carriers and nanoemulsions using natural and interesterified buriti oil; evaluate the possible effect on cytotoxicity in animal and microbial cells; and verify that the enzymatic interesterification of this oil can positively affect the characteristics of these nanoformulations and its biological potential.

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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)
DE CASTRO REIS, LIVIA VIANA; LEAO, KARINA MAGNA; SPERANZA, PAULA; BADAN RIBEIRO, ANA PAULA; MACEDO, GABRIELA ALVES; MACEDO, JULIANA ALVES. Evaluation of Nanostructured Lipid Carriers Produced with Interesterified Buriti Oil. Food Technology and Biotechnology, v. 58, n. 3, p. 284-294, JUL-SEP 2020. Web of Science Citations: 0.
SPERANZA, P.; LEAO, K. M. M.; GOMES, T. S. NARCISO; REIS, L. V. C.; RODRIGUES, A. P.; MACEDO, J. ALVES; RIBEIRO, A. P. B.; MACEDO, G. ALVES. Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification. GRASAS Y ACEITES, v. 69, n. 4 OCT-DEC 2018. Web of Science Citations: 1.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.