OILS, FATS AND NANOTECHNOLOGY:DEVELOPMENT OF SOLID LIPID NANOPARTICLES AND NANOSTRUCTURED LIPID CARRIERS FOR INCORPORTATION OF BIOACTIVE LIPOPHILIC COMPOUNDS

• Grant number: 16/11261-8
• Support Opportunities: Regular Research Grants
• Duration: February 01, 2017 - January 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ana Paula Badan Ribeiro
• Grantee: Ana Paula Badan Ribeiro
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Nanotechnology has been an important focus of public attention throughout the world due to its wide range of applications, with the potential to dramatically affect the scientific community and the the global market. Direct applications of nanotechnology have been verified in biomedicine, in optical sciences, electronics, mechanical and chemical, as well as direct consumer products such as food and cosmetics, where the potential benefits are widely recognized. The development of nanotechnology research shows that nanoscale delivery systems exhibit superior functionality compared to conventional encapsulation systems, justifying the great interest in nano-carrier systems, which are characterized by high thermodynamic and kinetic stability. In this context, lipid nanoparticles are among the most promising technologies in the field of nanotechnology. Compared to conventional delivery systems, lipid- bases nanoparticles present as potential advantages the great differentiation of the physicochemical properties, high retention of variable solubility compounds and especially high bioavailability, due to the use of organic lipids in the totality of its composition. The potential application of lipid systems at the nanoscale, such as solid lipid nanoparticles (SLN) and nanostructured lipid carriers (CLN) is well established in the pharmaceutical industry, and consists of a current focus of research in the field of food science. As one of the main trends in the development of these structures, stands out the use of edible oils and fats commercially available within the food industry, to replace the synthetic lipid matrices, which show little viable for food applications, in terms of cost and regulatory aspects. From the above considerations, and in view of the importance of nanotechnological approach associated with the area of oils and fats, as regards the application of different lipid materials and knowledge of its crystallization properties, this research project proposes the use of differentiated lipid materials and emulsifiers for the composition of the NLS and CLN, based on the following premises: use of biocompatible lipid fractions, represented by natural fats or fats resulting from usual processes of lipid modification; and use of lipid systems with chemical composition and crystallization properties suitable for the development of nanostructures. This proposal aims to achieve different nanoparticles in terms of lipid composition, with high crystalline stability, high biocompatibility and low cost, from a recently scientific literature approach. We consider that the development of this project will provide unprecedented results on the study of the characteristics and stability of nanostructured systems composed of conventional lipid fractions for use in food. Additionally, in the context of the state of the art about lipid nanoparticles are expected to qualify and quantify a high degree of detail, the general properties of crystallization, thermal behavior, morphology, polymorphism and ultrastructure of the obtained NLS and CLN, as well as their potential for incorporation of lipophilic functional components, represented by systems containing tocopherols and carotenoids, in the general scope of science and lipid technology. (AU)

Scientific publications

(11)

(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)

GOMES SILVA, M.; SANTOS, V. S.; FERNANDES, G. D.; CALLIGARIS, G. A.; SANTANA, M. H. A.; CARDOSO, L. P.; RIBEIRO, A. P. B.. Physical approach for a quantitative analysis of the phytosterols in free phytosterol-oil blends by X-ray Rietveld method. Food Research International, v. 124, n. SI, p. 2-15, OCT 2019. (16/11261-8)

LUDTKE, FERNANDA LUISA; STAHL, MARCELLA APARECIDA; GRIMALDI, RENATO; CARDOSO, LISANDRO PAVIE; RIBEIRO, ANA PAULA BADAN. Characterization of lipid systems based on fully hydrogenated soybean and high oleic sunflower oils to obtain nanostructured lipid carriers. FOOD BIOSCIENCE, v. 53, p. 11-pg., 2023-04-15. (19/27354-3, 18/03172-0, 16/11261-8, 19/05176-6)

LUDTKE, FERNANDA LUISA; GRIMALDI, RENATO; CARDOSO, LISANDRO PAVIE; GIGANTE, MIRNA LUCIA; VICENTE, ANTONIO AUGUSTO; RIBEIRO, ANA PAULA BADAN. Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil beta-carotene Loaded Nanostructured Lipid Carriers. FOOD BIOPHYSICS, v. N/A, p. 15-pg., 2023-02-07. (16/11261-8, 19/05176-6, 19/27354-3)

SANTOS, VALERIA DA SILVA; BRAZ, BRUNO BRITO; SILVA, ALAN AVILA; CARDOSO, LISANDRO PAVIE; BADAN RIBEIRO, ANA PAULA; ANDRADE SANTANA, MARIA HELENA. Nanostructured lipid carriers loaded with free phytosterols for food applications. Food Chemistry, v. 298, NOV 15 2019. (16/11261-8)

SANTOS, VALERIA DA SILVA; BADAN RIBEIRO, ANA PAULA; ANDRADE SANTANA, MARIA HELENA. Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods. Food Research International, v. 122, p. 610-626, AUG 2019. (16/11261-8)

LUDTKE, FERNANDA LUISA; STAHL, MARCELLA APARECIDA; GRIMALDI, RENATO; CARDOSO, LISANDRO PAVIE; GIGANTE, MIRNA LUCIA; BADAN RIBEIRO, ANA PAULA. High oleic sunflower oil and fully hydrogenated soybean oil nanostructured lipid carriers: Development and characterization. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 654, p. 13-pg., 2022-09-05. (16/11261-8, 19/05176-6, 19/27354-3, 18/03172-0)

DA SILVA, MAYANNY GOMES; DE GODOI, KAMILA RAMPONI RODRIGUES; CARDOSO, LISANDRO PAVIE; RIBEIRO, ANA PAULA BADAN. Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storage. Food Research International, v. 157, p. 16-pg., 2022-04-09. (16/11261-8)

DA SILVA, MAYANNY GOMES; DE GODOI, KAMILA RAMPONI RODRIGUES; GIGANTE, MIRNA LUCIA; CARDOSO, LISANDRO PAVIE; RIBEIRO, ANA PAULA BADAN. Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application. Food Research International, v. 155, p. 16-pg., 2022-05-01. (19/27354-3, 16/11261-8)

DA SILVA, MAYANNY GOMES; DE GODOI, KAMILA RAMPONI RODRIGUES; GIGANTE, MIRNA LUCIA; CARDOSO, LISANDRO PAVIE; RIBEIRO, ANA PAULA BADAN. Nanostructured lipid carriers for delivery of free phytosterols: Effect of lipid composition and chemical interesterification on physical stability. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 640, p. 13-pg., 2022-05-05. (16/11261-8)

LUEDTKE, FERNANDA LUISA; STAHL, MARCELLA APARECIDA; GRIMALDI, RENATO; FORTE, MARCUS BRUNO SOARES; GIGANTE, MIRNA LUCIA; RIBEIRO, ANA PAULA BADAN. Optimization of high pressure homogenization conditions to produce nanostructured lipid carriers using natural and synthetic emulsifiers. Food Research International, v. 160, p. 13-pg., 2022-07-31. (19/27354-3, 16/11261-8, 18/03172-0, 19/05176-6)

GOMES SILVA, M.; SANTOS, V. S.; FERNANDES, G. D.; CALLIGARIS, G. A.; SANTANA, M. H. A.; CARDOSO, L. P.; RIBEIRO, A. P. B.. Physical approach for a quantitative analysis of the phytosterols in free phytosterol-oil blends by X-ray Rietveld method. Food Research International, v. 124, p. 14-pg., 2019-10-01. (16/11261-8)

Filed patent(s) as a result of this research project