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Overcoming barriers in the application of oleoresins: stability and digestibility of Co-encapsulated systems with application in food products

Grant number: 18/20466-8
Support type:Regular Research Grants
Duration: December 01, 2018 - November 30, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Miriam Dupas Hubinger
Grantee:Miriam Dupas Hubinger
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Assoc. researchers:Izabela Dutra Alvim ; Sílvia Cristina Sobottka Rolim de Moura

Abstract

Oleoresins are by-products of plant cultivation, of a hydrophobic nature and composed of bioactive materials that have beneficial properties to the consumer health. In addition, studies show that some compounds act in synergy and can add value to the final product. Compounds of interest present in cinnamon and paprika oleoresins are cinnamaldehyde, capsaicin and carotenoids, respectively. However, oleoresins present low aqueous solubility and instability of the bioactive compounds, which makes it difficult to apply them into food products. An alternative to minimize the limitations of oleoresin application and to evaluate the effect of these different actives on a single matrix is the co-encapsulation. For this reason, the objective of this project is the co-encapsulation of cinnamon and paprika oleoresins by spray drying and spray chilling techniques using different wall materials, and evaluate the stability of encapsulated compounds in different storage conditions (5 and 35 ºC) and its accessibility in vitro digestibility study. In addition, the best treatments will be applied in gums of pectin. The project will be divided into four steps: (1) Study of different proportions of wall materials; (2) Co-encapsulation of oleoresins by spray drying and spray chilling, particles characterization and evaluation of the encapsulated compounds stability; (3) Study of digestibility of microparticles in vitro and evaluation of accessibility of the active compounds (4) Application of the particles in gums and evaluation of the effect of this incorporation on the characteristics of the final product. In view of the above, the co-encapsulation of cinnamon and paprika oleoresins by the processes proposed here should be explored to obtain innovative vehicles that will bring benefits to the consumers' health and protection of the compounds, besides being techniques of easy reproduction in scale industrial and low cost, making this idea promising for the food industry. (AU)