Architecture of colloidal delivery systems: what is the role of structure on the digestibility?

• Grant number: 19/27354-3
• Support type: Research Projects - Thematic Grants
• Duration: April 01, 2021 - March 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal researcher: Rosiane Lopes da Cunha
• Grantee: Rosiane Lopes da Cunha
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Principal researchers: Miriam Dupas Hubinger
• Assoc. researchers: Ana Carla Kawazoe Sato ; Ana Carolina de Aguiar ; Ana M. R. Pilosof ; Ana Paula Badan Ribeiro ; Andresa Gomes Brunassi ; António Augusto Vicente ; Carolina Siqueira Franco Picone ; Catarina Gonçalves ; Douglas Fernandes Barbin ; Guilherme de Figueiredo Furtado ; Lorenzo Miguel Pastrana Castro ; Louise Emy Kurozawa ; Luiz Henrique Fasolin ; Marise Aparecida Rodrigues Pollonio ; Miguel Ângelo Parente Ribeiro Cerqueira ; Monise Helen Masuchi Buscato ; Paula Jauregi ; Paula Kiyomi Okuro

Abstract

The growing demand for healthier and more sustainable foods has led to the search for new ingredients that, depending on the composition and process, can generate different structures. In this line, the incorporation of bioactive compounds in micro- and nanostructures produces additional health benefits, protecting the functional molecules from adverse physicochemical conditions inherent to storage or consumption/digestion, eventually altering the mouthfeel and texture of the product. Advances in ingredient engineering have been achieved from research on the interaction between the building blocks (components) of the structures. Although some research has been conducted on the ingredient-structure-bioactivity axis, there is still a substantial lack of knowledge when aiming at optimized bioactive performance during the digestion process. This leads to another challenge, which is the search for in vitro methodologies that can mimic the physiological complexity of human digestion, thus allowing a trustful evaluation of the effects of digestion on the innovative bioactive-containing structures/ingredients that are being developed. Therefore, we propose a strategic study that includes combination of bioactive compounds-structures, as well as the building and operation of a dynamic in vitro digestion system to contribute to: I) a rational choice of ingredients and structures for incorporation of different classes of bioactive compounds allowing to optimize their performance; and II) a deeper understanding of the digestive process of these components/structures. The main premise will be a scientific understanding of how structure changes during digestion to develop smart food systems that can meet the demands of health promotion and well-being associated with food products. (AU)