DEVELOPMENT OF BIOPOLYMERIC NANOPARTICLES WITH ANTIMICROBIAL AIMS

• Grant number: 15/26359-0
• Support Opportunities: Regular Research Grants
• Start date: November 01, 2016
• End date: April 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carolina Siqueira Franco Picone
• Grantee: Carolina Siqueira Franco Picone
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Ana Carla Kawazoe Sato ; António Augusto Vicente ; Fabiana Perrechil Bonsanto ; Luis Fernando de Avila ; Miguel Ângelo Parente Ribeiro Cerqueira ; Rosiane Lopes da Cunha

Abstract

The rising demand for health products with fewer additives requires the development of natural and more efficient food preservatives. In medicine, a considerable increase in antimicrobial efficiency is being observed by the nano-structuration of compounds, enabling their use in less amounts with the same antimicrobial effects. However, most of these particles are not biocompatible or biodegradable and thus, unfeasible for use in food products. This project aims to develop antimicrobial nanoparticles from biopolymers for food applications. Several biopolymers and technologies will be study for nanoparticles formation. The nanoparticle size, morphology, structure and charge density will be determined. The nanoparticle interfacial and superficial properties will be evaluated in order to define their affinity to materials of different hydrophobicity values. The structure and composition of the nanoparticles will be related to their antimicrobial efficiency using different types of microorganisms. The phospholipid coating of nanoparticles will be study aiming to increase nanoparticle stability and antimicrobial efficiency. The nanoparticle degradation along the gastrointestinal digestion will be evaluated. At the end of digestion tests, toxicity assays will be performed with epithelial cells. The results of this project will offer new perspectives for food preservation and will benefit several areas as food packing, films and coating and the development of new functional surfaces. (AU)

Scientific publications

(7)

(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 TOLEDO, ANTONIO MATIAS NAVARRETE; SILVA, NATHALIA CRISTINA CIRONE; SATO, ANA CARLA KAWAZOE; PICONE, CAROLINA SIQUEIRA FRANCO. A comprehensive study of physical, antimicrobial and emulsifying properties of self-assembled chitosan/lecithin complexes produced in aqueous media. FUTURE FOODS, v. 4, p. 7-pg., 2021-12-01. (15/26359-0, 15/11984-7)

DUARTE, LARISSA G. R.; FERREIRA, NATALIA C. A.; FIOCCO, ANA CLARA T. R.; PICONE, CAROLINA S. F.. Lactoferrin-Chitosan-TPP Nanoparticles: Antibacterial Action and Extension of Strawberry Shelf-Life. Food and Bioprocess Technology, v. 16, n. 1, p. 14-pg., 2022-10-31. (15/26359-0)

NAVARRETE DE TOLEDO, ANTONIO MATIAS; FRANCO PICONE, CAROLINA SIQUEIRA; KAWAZOE SATO, ANA CARLA. Lecithin-sodium caseinate self-assembled complexes as emulsifying agents in oil-in-water emulsion: Acidic medium approach. CURRENT RESEARCH IN FOOD SCIENCE, v. 5, p. 6-pg., 2022-01-01. (15/26359-0, 15/11984-7)

LOPES, I. S.; MICHELON, M.; DUARTE, L. G. R.; PREDIGER, P.; CUNHA, R. L.; PICONE, C. S. F.. Effect of chitosan structure modification and complexation to whey protein isolate on oil/water interface stabilization. Chemical Engineering Science, v. 230, FEB 2 2021. (15/26359-0)

DUARTE, LARISSA G. R.; ALENCAR, WILLIAM M. P.; IACUZIO, RAIZA; SILVA, NATHALIA C. C.; PICONE, CAROLINA S. F.. Synthesis, characterization and application of antibacterial lactoferrin nanoparticles. CURRENT RESEARCH IN FOOD SCIENCE, v. 5, p. 11-pg., 2022-01-01. (15/26359-0)

GONCALVES, ANA CAROLINA R.; DUARTE, LARISSA G. R.; FIOCCO, ANA CLARA T. R.; ALENCAR, WILLIAM M. P.; IACUZIO, RAIZA; SILVA, NATHALIA C. C.; PICONE, CAROLINA S. F.. Improving chitosan properties through ionic and chemical cross-linking and their impact on emulsified systems. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 58, n. 8, p. 8-pg., 2023-06-22. (15/26359-0, 19/27354-3)

DUARTE, LARISSA G. R.; PICONE, CAROLINA S. F.. Antimicrobial activity of lactoferrin-chitosan-gellan nanoparticles and their influence on strawberry preservation. Food Research International, v. 159, p. 10-pg., 2022-07-06. (15/26359-0)