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Ascorbic acid encapsulation using double emulsion technique

Grant number: 11/03882-9
Support Opportunities:Scholarships in Brazil - Master
Effective date (Start): August 01, 2011
Effective date (End): August 31, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Carmen Sílvia Fávaro Trindade
Grantee:Talita Aline Comunian
Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated scholarship(s):12/04451-4 - Production of ascorbic acid microcapsules using microfluidic device, BE.EP.MS


The application of antioxidants in foods is constant practice and has sparked numerous researches. Ascorbic acid is an effective antioxidant, and that still have nutritional appeal, due to its vitamin function. However, this compound is quite unstable and their application is difficult in some foods. The microencapsulation will be studied as an alternative to solve such problems. Thus, the objective of this work will be to prepare microcapsules of Ascorbic acid by the method of double emulsion followed by complex coacervation, using gelatin and gum Arabic as wall material. The treatments will be assessed with respect to morphology, particle size, water activity and stability. The treatments examined in the first phase of the project, that present the best results will be applied on sausage and compared to products made with free Ascorbic acid and sodium erythorbate. It is expected to get an innovative product, which confers oxidative stability and appeal of "healthiness" emulsified meat products without compromising its quality or process. (AU)

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Scientific publications
(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)
COMUNIAN, TALITA A.; THOMAZINI, MARCELO; GOUVEA ALVES, ANA JULIA; DE MATOS JUNIOR, FERNANDO EUSTAQUIO; DE CARVALHO BALIEIRO, JULIO C.; FAVARO-TRINDADE, CARMEN S.. Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release. Food Research International, v. 52, n. 1, p. 373-379, . (11/03882-9)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
COMUNIAN, Talita Aline. Microencapsulation of ascorbic acid by complex coacervation and microfluidic devices: structural study, stability and application of microcapsules. 2013. Master's Dissertation - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.

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