Use of protein and polysacharides to obtain structured oils:fat replacement and curcumin delivery

• Grant number: 21/06863-7
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2021
• End date: May 31, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Miriam Dupas Hubinger
• Grantee: Miriam Dupas Hubinger
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant(s): 24/00678-1 - 19th Food Colloids, AR.EXT

Abstract

The demand for healthier foods creates a market trend towards the development of low-fat food products. The production of these lowered fat foods is a challenge for the industry, since trans and saturated fats promote desirable characteristics to the products such as texture, structure, sensory properties, besides configuring shelf-life increase in some cases. However, when these fats are consumed in excess they can lead to cardiovascular diseases. In addition, RDC nº 332 de 23/12/2019, which restricts the use of trans fats for food application and prohibits the use of partially hydrogenated fats, and RDC No. 429 of 10/8/2020, which will highlight the fat content and sugar content in foods, is generating a race and search of Brazilian industries for saturated fat substitutes, in order to reduce the impact of fat content and nutritional value that will be declared on the packaging. Therefore, the study of alternatives to replace such fats in foods are of extreme importance. In this context, the present project aims to investigate and obtain structured oils, namely bigels, emulgels, oleogels, high internal phase emulsions (HIPEs) and high internal phase Pickering emulsions (HIPPEs) as possible substitutes of fat.The project's main objective is to use different polysaccharides and proteins to obtain structured oils, through direct and indirect methods, with the purpose of replacing trans, saturated and partially hydrogenated fats. In addition, the incorporation of a bioactive compound, curcumin, to bigels, will also be studied. As a final result, it is expected that it will be possible to obtain structured oils with different characteristics and composed of different materials, which will offer alternatives to industries and consequently to consumers to replace trans, saturated and partially hydrogenated fats with healthier alternatives. (AU)

Scientific publications

(9)

(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)

GROSSI BOVI KARATAY, GRAZIELE; MEDEIROS THEOPHILO GALVAO, ANDRESSA MARIA; DUPAS HUBINGER, MIRIAM. Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba. FOODS, v. 11, n. 11, p. 15-pg., 2022-06-01. (20/05074-6, 21/06863-7, 19/27354-3)

BARROSO, LIVIA ALVES; KARATAY, GRAZIELE GROSSI BOVI; HUBINGER, MIRIAM DUPAS. Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels. GELS, v. 8, n. 11, p. 18-pg., 2022-11-01. (19/27354-3, 20/05074-6, 21/06863-7)

FERRAZ, MARIANA COSTA; OLIVEIRA JR, FERNANDO DIVINO; BARROSO, LIVIA ALVES; FURTADO, GUILHERME DE FIGUEIREDO; CUNHA, ROSIANE LOPES; HUBINGER, MIRIAM DUPAS. Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion. PLANT FOODS FOR HUMAN NUTRITION, v. N/A, p. 7-pg., 2023-09-18. (17/08130-1, 21/06863-7, 18/20466-8, 19/27354-3)

SILVA, KLYCIA FIDELIS CERQUEIRA E; STRIEDER, MONIQUE MARTINS; PINTO, MARIANA BARRETO CARVALHAL; ROSTAGNO, MAURICIO ARIEL; HUBINGER, MIRIAM DUPAS. Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review. PROCESSES, v. 11, n. 3, p. 29-pg., 2023-03-01. (21/12264-9, 21/06863-7, 19/27354-3)

MEDEIROS THEOPHILO GALVAO, ANDRESSA MARIA; MARCELA VELEZ-ERAZO, ELIANA; BOVI KARATAY, GRAZIELE GROSSI; FURTADO, GUILHERME DE FIGUEIREDO; VIDOTTO, DANILO C.; TAVARES, GUILHERME M.; HUBINGER, MIRIAM DUPAS. High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris). COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 653, p. 12-pg., 2022-09-05. (21/06863-7, 17/08130-1, 20/05074-6, 19/27354-3)

PEREIRA, WILLIAS FABIO SILVA; FURTADO, GUILHERME DE FIGUEIREDO; FELTRE, GABRIELA; HUBINGER, MIRIAM DUPAS. Oleosomes from Buriti (Mauritiaflexuosa L. f.): Extraction, characterization and stability study. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 82, p. 14-pg., 2022-10-18. (21/06863-7, 17/08130-1, 19/27354-3)

SILVA, KLYCIA FIDELIS CERQUEIRA E; RABELO, RENATA SANTOS; FELTRE, GABRIELA; HUBINGER, MIRIAM. Bitter substances recovery from hot trub: A study of polymeric membranes performance in a sequential mode with fouling investigation. Separation and Purification Technology, v. 303, p. 14-pg., 2022-10-08. (09/54137-1, 11/06083-0, 21/06863-7, 18/20466-8, 19/27354-3)

FERRAZ, MARIANA COSTA; PROCOPIO, FERNANDA RAMALHO; FURTADO, GUILHERME DE FIGUEIREDO; HUBINGER, MIRIAM DUPAS. Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability. Food Research International, v. 162, p. 13-pg., 2022-11-22. (17/08130-1, 18/20466-8, 21/06863-7, 19/27354-3)

GROSSI BOVI KARATAY, GRAZIELE; REBELLATO, ANA PAULA; JOY STEEL, CAROLINE; DUPAS HUBINGER, MIRIAM. Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis. FOODS, v. 11, n. 16, p. 14-pg., 2022-08-01. (19/27354-3, 20/05074-6, 21/06863-7)