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Multi-user Equipment approved in grant 2019/27354-3: Microfluidizer Processor

Grant number: 21/06710-6
Support Opportunities:Multi-user Equipment Program
Duration: August 01, 2021 - July 31, 2028
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Rosiane Lopes da Cunha
Grantee:Rosiane Lopes da Cunha
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Pesquisadores principais:
Miriam Dupas Hubinger
Associated 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
Associated research grant:19/27354-3 - Architecture of colloidal delivery systems: what is the role of structure on the digestibility?, AP.TEM
As informações de acesso ao Equipamento Multiusuário são de responsabilidade do Pesquisador responsável
EMU web page: Página do Equipamento Multiusuário não informada
Type of equipment:Processos Físicos - Reatores químicos - Formação de partículas
Infraestrutura - Oficinas - Moagem
Manufacturer: Fabricante não informado
Model: Modelo não informado


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)

Articles published in Agência FAPESP Newsletter about the research grant:
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