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Extraction, purification and formation of micro- and nanoparticles of capsaicin using pressurized CO2

Abstract

This project aims to explore the advantages of supercritical carbon dioxide in various steps of the processing of extract from vegetable sources, as an alternative to the use of toxic organic solvents or methods that apply high temperatures. Initially, the extracts will be obtained using supercritical CO2 as solvent, in order to achieve an easy separation of the extracts, by simple pressure reduction. On the second step, the extracts will be fractioned to obtain the highest concentration of bioactive compounds of interest, such as capsaicins from pepper species. Supercritical CO2 chromatography in preparative scale will be employed for such purification, and will also be an analytical tool to evaluate the extracts' and intermediate and final products' compositions. Finally, the purified fractions will be submitted to micro or nanoparticle formation processes, in order to prevent the degradation of bioactive compounds and make possible their slow liberation into the target systems. Polymers will be used as coating material and supercritical CO2 as antisolvent. Two techniques (SAS and SFEE) will be applied on this step. In parallel, the same techniques will be applied to the pure bioactive compounds. The produced particles will be evaluated in terms of their size, uniformity, shape, concentration and stability of the bioactive compounds. The kinetics of controlled liberation of the compounds will be evaluated, as well as their stability in the liberation media. Finally, the antioxidant and antimicrobial activities of the extracts and purified compounds will be analyzed with specific tests. The extraction, particle formation and liberation processes will be studied through mathematical modeling, taking into account thermodynamic and kinetic aspects. Results will be used as basis to the cost estimation of the processes, for further analysis of their economical viability. (AU)

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VEICULO: TITULO (DATA)

Scientific publications (6)
(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)
DE AGUIAR, ANA CAROLINA; COUTINHO, JANCLEI PEREIRA; FERNANDEZ BARBERO, GERARDO; GODOY, HELENA TEIXEIRA; MARTINEZ, JULIAN. Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 19, n. 6, p. 1292-1302, JUN 2 2016. Web of Science Citations: 11.
DE AGUIAR, ANA CAROLINA; SALES SILVA, LUIZ PAULO; DE REZENDE, CAMILA ALVES; BARBERO, GERARDO FERNANDEZ; MARTINEZ, JULIAN. Encapsulation of pepper oleoresin by supercritical fluid extraction of emulsions. JOURNAL OF SUPERCRITICAL FLUIDS, v. 112, p. 37-43, JUN 2016. Web of Science Citations: 8.
MACHADO, MARIANA T. C.; ECA, KALIANA S.; VIEIRA, GLAUCIA S.; MENEGALLI, FLORENCIA C.; MARTINEZ, JULIAN; HUBINGER, MIRIAM D. Prebiotic oligosaccharides from artichoke industrial waste: evaluation of different extraction methods. INDUSTRIAL CROPS AND PRODUCTS, v. 76, p. 141-148, DEC 15 2015. Web of Science Citations: 16.
DA FONSECA MACHADO, ANA PAULA; PASQUEL-REATEGUI, JOSE LUIS; FERNANDEZ BARBERO, GERARDO; MARTINEZ, JULIAN. Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: a comparison with conventional methods. Food Research International, v. 77, n. 3, p. 675-683, NOV 2015. Web of Science Citations: 59.
SANTOS, PHILIPE; AGUIAR, ANA C.; BARBERO, GERARDO F.; REZENDE, CAMILA A.; MARTINEZ, JULIAN. Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound. ULTRASONICS SONOCHEMISTRY, v. 22, p. 78-88, JAN 2015. Web of Science Citations: 63.
DE AGUIAR, ANA C.; SALES, LUIZ P.; COUTINHO, JANCLEI P.; BARBERO, GERARDO F.; GODOY, HELENA T.; MARTINEZ, JULIAN. Supercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content. JOURNAL OF SUPERCRITICAL FLUIDS, v. 81, p. 210-216, SEP 2013. Web of Science Citations: 30.

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