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Toxicological evaluation and in vitro simulated gastrointestinal release of capsaicin-loaded particles

Grant number: 19/10432-1
Support type:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): December 01, 2019
Effective date (End): November 30, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Miriam Dupas Hubinger
Grantee:Ana Gabriela da Silva Anthero
Supervisor abroad: Jesus Maria Frias Celayeta
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Research place: Technological University Dublin (TU Dublin), Ireland  
Associated to the scholarship:18/02132-5 - Microparticles of paprika oleoresin using different wall materials and evaluation of the inducer satiety effect, BP.DR


Capsicum (chili) oleoresin is a great source of capsaicin, pungent compound of low solubility that plays an important role in the prevention of chronic diseases, such as diabetes, cardiovascular diseases, cancer and obesity. The toxicity and rate release during digestion of the natural compounds are influenced by their concentration and matrix in which it is present. Based on this, the proposal of this study will be evaluating the toxicity and assess the release of microencapsulated chili oleoresin (capsaicin-loaded particles) by in vitro digestibility. The Capsicum oleoresin will be encapsulated using commercial materials and modified malt as a novel wall material by oil-in-water emulsion followed by spray drying process. After that, all microparticles will be characterized in relation to moisture content, water activity, particles size and encapsulation efficiency of capsaicin by HPLC (High-Performance Liquid Chromatography). These microparticles will be evaluated in relation to stability essays against digestive enzymes. Apart from this, the samples will be conducted for toxicity essays to evaluate the toxicological effects of the capsaicin on healthy cells by use of the Caco-2 human epithelial cells and HepG2 human liver hepatocellular cells. The behavior of the microparticles will be assessed under simulated gastrointestinal conditions using three different fluids: simulated salivary fluid (SSF), simulated gastric fluid (SGF) and simulated intestinal fluid (SIF), and digestive enzymes. Aliquots will be collected at time 0, 30, 60, 90 and 120 min for analyzes of microstructure, size, zeta potential, and capsaicin content. Therefore, the experimental results obtained in this work can bring a relevant approach on the toxicity and ingestion of Capsicum oleoresin microencapsulated by in vitro tests, which may be important for satiety tests in vivo that will be conducted later in Brazil. (AU)

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