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Investigation of high internal phase emulsions-HIPEs as strategy design to tailor in vitro lipid digestion and bioaccessibility of bioactive compound

Grant number: 19/26046-3
Support Opportunities:Scholarships abroad - Research Internship - Post-doctor
Effective date (Start): October 01, 2021
Effective date (End): September 30, 2022
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Rosiane Lopes da Cunha
Grantee:Paula Kiyomi Okuro
Supervisor: Harjinder Singh
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Research place: Massey University, New Zealand  
Associated to the scholarship:18/20308-3 - Designing oil structured colloidal systems towards enhanced bioavailability of bioactive compounds on in vitro digestibility behavior, BP.PD

Abstract

The development of functional and engineered colloids using food grade ingredients for emerging applications in food design has appeared as promising strategy to add value to foodstuff. In addition, the opportunity in using biocompatible molecules to build such structures can meet both technological and nutritional demands. Herein we present the proposal of explore protein-based high internal phase emulsion (HIPE) loaded with ²-carotene aiming to understand the impact of colloidal structure throughout a (semi)dynamic in vitro digestion system to collect information about lipid digestibility and active compound bioaccessibility. Protein and its derived microgel will be investigated to form stable O/W-HIPEs. This proposal is based on a systematic study correlating i) HIPEs as structured system stabilized with different protein-based approaches exploring both conventional and Pickering stabilization; ii) bioactive compound incorporation in the emulsions and iii) evaluation of the response - free fatty acids release and ²-carotene bioaccessibility - during in vitro digestion applying a (semi)dynamic protocol. Furthermore, the comprehension about the changes of food structure undergoing the gastrointestinal tract is the key point for development of innovative systems meeting the demand for customized nutrition with a common goal to promote health and well-being for consumers. (AU)

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Scientific publications (7)
(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)
SANTOS, MATHEUS A. S.; OKURO, PAULA K.; FONSECA, LARISSA R.; CUNHA, ROSIANE L.. Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions. FOOD HYDROCOLLOIDS, v. 125, . (19/27354-3, 18/20308-3, 19/26046-3)
BARROSO, NOADIA GENUARIO; SILVA SANTOS, MATHEUS AUGUSTO; OKURO, PAULA KIYOMI; CUNHA, ROSIANE LOPES. Composition and process approaches that underpin the mechanical properties of oleogels. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. 99, n. 11, p. 14-pg., . (19/27354-3, 18/20308-3, 19/26046-3)
SANTOS, MATHEUS A. S.; FONSECA, LARISSA R.; OKURO, PAULA K.; CUNHA, ROSIANE L.. High internal phase emulsion stabilized by sodium caseinate:quercetin complex as antioxidant emulsifier. Food Research International, v. 173, p. 11-pg., . (18/20308-3, 19/26046-3, 19/27354-3)
OKURO, PAULA K.; GOMES, ANDRESA; CUNHA, ROSIANE L.. Modulating digestion by composite interfacial layer in structured oil-in-water emulsions. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 675, p. 11-pg., . (18/20308-3, 19/27354-3, 19/26046-3, 19/26348-0)
OKURO, PAULA K.; VIAU, MICHELE; KERMARREC, ALICE; CUNHA, ROSIANE L.; MEYNIER, ANNE; BERTON-CARABIN, CLAIRE. Lipid Recovery from Concentrated Emulsions by Freezing-Thawing as an Alternative to Solvent-Based Extraction: A Case Study on Mayonnaise. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 124, n. 11, p. 10-pg., . (19/26046-3, 18/20308-3, 19/27354-3)
VELEZ-ERAZO, ELIANA MARCELA; OKURO, PAULA KIYOMI; GALLEGOS-SOTO, ANDRES; DA CUNHA, ROSIANE LOPES; HUBINGER, MIRIAM DUPAS. Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications. Food Research International, v. 156, p. 14-pg., . (19/26046-3, 18/20308-3, 19/27354-3)
SANTOS, MATHEUS A. S.; OKURO, PAULA K.; TAVARES, GUILHERME M.; CUNHA, ROSIANE L.. Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stability. Food Research International, v. 160, p. 10-pg., . (19/26046-3, 18/20308-3)

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