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Obtaining Structured Lipids (SLs) with anti-obesogenic properties for application in spreads

Grant number: 22/10922-1
Support Opportunities:Scholarships in Brazil - Master
Effective date (Start): September 01, 2022
Effective date (End): August 31, 2024
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Valdecir Luccas
Grantee:Kamyla de Oliveira Aquino
Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Associated research grant:20/07015-7 - PBIS - Integrated Biotechnological Platform of Healthy Ingredients, AP.NPOP

Abstract

Obesity, considered a global epidemic, is a factor that increases the risk of many other debilitating diseases with a high social cost, such as cardiovascular diseases. The use of Structured Lipids (SLs) containing behenic acid in their composition in the formulation of food products becomes an in its composition in the formulation of food products becomes an alternative in the treatment of obesity because it acts as an agent related to the deviation of the normal metabolism of nutrients, by inhibiting the action of pancreatic lipase against triacylglycerols in the intestine, reducing their absorption and increasing the excretion of lipids and cholesterol in the feces, without causing collateral damage such as diarrhea, not supplying the body with enough energy and reducing the absorption of minerals and fat-soluble vitamins. In addition, the new structure of the lipid molecule formed by chemical or enzymatic interesterification reactions can add specific fatty acids, such as those with high nutritional value. Little is known about the rheological, physical and physicochemical behavior of these special lipids in various foods. The aim of this work is to use the enzymatic interesterification reaction to obtain SLs from healthy oil sources, containing monounsaturated and polyunsaturated fatty acids, such as soybean and olive oil, as well as crambe oil, recognized for helping to reduce obesity. The SLs obtained will be applied to spread formulations, produced using conventional processes, without harming the sensory and technological properties of the product, with the aim of reducing their calorie content and making them healthier. The products, with and without the incorporation of SLs, will be evaluated in terms of their physical properties and melting and crystallization behaviour, as well as their physical stability during storage.

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