Advanced search
Start date
Betweenand

Production and characterization of Pickering emulsions applied to microencapsulation of lipophilic bioactives

Abstract

Emulsions can be used as encapsulation and delivery systems for active compounds. The adsorption phenomenon of colloidal particles at the oil-water interface and the consequent stabilization of dispersed droplets in a continuous phase result in systems known as Pickering emulsions. These systems have been intensively studied due to their broad range of applications in the food, pharmaceutic, and cosmetic industry, as well as because they do not require the use of surfactants. Pickering emulsions are interesting from the processing perspective, since they may be produced using low-energy methods (simple agitation, for instance), and for their improved stability, as the layer of solid particles adsorbed at the interface represents a strong steric barrier and thus prevents flocculation and coalescence of the dispersed droplets. Most part of the emulsions prepared to microcapsule production is of the type oil in water, in which lipophilic compounds are anchored inside of capsules or matrices consolidated by drying. In this project, we intend to produce colloidal particles from zein, chitosan, and soy protein isolate, and to investigate their performance in the stabilization of Pickering emulsions containing buriti and coffee oils, which are rich in bioactive compounds. As a strategy to strengthen the particle layer adsorbed at the disperse phase interface, the reticulation will be investigated with the objective of increasing the resistance of the capsules to stresses caused by freezing and freeze-drying, as well as by shearing during spray drying. The fabricated emulsions will be employed as templates in the production of microcapsules containing lipophilic bioactives through lyophilization and spray drying. Finally, the obtained microcapsules will be characterized regarding their physical-chemical properties, encapsulation efficiency, and performance in the protection of the encapsulated compounds. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
More itemsLess items
VEICULO: TITULO (DATA)
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)
DO PRADO SILVA, JESSICA THAIS; BENETTI, JOAO VITOR MUNARI; ALEXANDRINO, TAIS TEO DE BARROS; ASSIS, ODILIO BENEDITO GARRIDO; DE RUITER, JOLET; SCHROEN, KARIN; NICOLETTI, VANIA REGINA. Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions. FOODS, v. 10, n. 6 JUN 2021. Web of Science Citations: 0.
LOCALI-PEREIRA, ADILSON ROBERTO; LOPES, NATHALIE ALMEIDA; CORTAZZO MENIS-HENRIQUE, MICHELE ELIZA; JANZANTTI, NATALIA SOARES; NICOLETTI, VANIA REGINA. Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices. International Journal of Food Microbiology, v. 335, DEC 16 2020. Web of Science Citations: 1.
RIBEIRO, ELISA FRANCO; DE BARROS-ALEXANDRINO, TAIS TEO; ASSIS, ODILIO BENEDITO GARRIDO; CRUZ JUNIOR, AMERICO; QUILES, AMPARO; HERNANDO, ISABEL; NICOLETTI, VANIA REGINA. Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers. Carbohydrate Polymers, v. 250, DEC 15 2020. Web of Science Citations: 0.
GALLO, THAIS CRISTINA BENATTI; CATTELAN, MARILIA GONCALVES; ALVIM, IZABELA DUTRA; NICOLETTI, VANIA REGINA. Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze-drying. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 12 DEC 2020. Web of Science Citations: 0.
LOCALI PEREIRA, ADILSON ROBERTO; CATTELAN, MARILIA GONCALVES; NICOLETTI, VANIA REGINA. Microencapsulation of pink pepper essential oil: Properties of spray-dried pectin/SPI double-layer versus SPI single-layer stabilized emulsions. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 581, NOV 20 2019. Web of Science Citations: 1.
MUNARI BENETTI, JOAO VITOR; DO PRADO SILVA, JESSICA THAIS; NICOLETTI, VANIA REGINA. SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying. Food Research International, v. 122, p. 383-391, AUG 2019. Web of Science Citations: 2.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.