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Development of sugarcane bagasse bioparticles: stabilization of plant-based Pickering emulsions and emerging applications for sustainable agro-industry.

Abstract

Seeking an effective alternative that is sustainable for the environment, healthy and clean for the consumer, and presents good economic results, this project presents a proposal for the production of sugarcane bagasse bioparticles to be used as an ingredient plant based in the development of healthier and sustainable food emulsions. Pickering emulsion is a type of emulsion stabilized only by solid particles located at the oil-water interface. It is a strategy for substituting surfactants/emulsifiers to produce emulsions with high stability against coalescence. In addition, food-grade bioparticles have been increasingly used in the formulation of Pickering emulsions due to their excellent biocompatibility, biodegradability, and potential applications in the food and pharmaceutical areas. However, from a frontier perspective, plant-based particles still present several challenges in optimizing functionality through manipulating particle size, wettability, shape anisotropy, aggregation, and surface chemistry. Understanding in greater depth how to control these factors will be indispensable to developing the "tailor-made" toolbox for formulating sustainable Pickering emulsions on a commercial scale. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
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