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Dynamics in vitro digestibility of solid lipid microparticles produced with medium chain triacylglycerides

Grant number: 12/02316-2
Support type:Scholarships abroad - Research Internship - Master's degree
Effective date (Start): June 01, 2012
Effective date (End): July 31, 2012
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Samantha Cristina de Pinho
Grantee:Janaína Costa da Silva
Supervisor abroad: António Augusto Martins de Oliveira Soares Vicente
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Research place: Universidade do Minho (UMinho), Portugal  
Associated to the scholarship:10/13229-8 - Microstructure, stability and in vitro digestibility of solid lipid microparticles containing medium chain triacylglycerides, BP.MS


This project aims to investigate the dynamic in vtiro digestibility of solid lipid microparticles produced with mixture of lauric acids (palm kernel oil and babacu oil) and long chain fatty acids (stearic acid and tristearin). Different formulations will be produced, and in vitro digestion experiments will be conducted in an equipment similar to TIM (TNO intestinal model), which can simulate peristaltic movements and is more realistic in terms of pH control and enzyme addition during the simulated digestion processes. The main aim is to compare the static data obtained in Brazil with the dynamic data obtained in TIM system. (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)
DA SILVA, JANAINA COSTA; BORRIN, THAIS RIBEIRO; RUY, PAMELA; BRITO, THAIS CARVALHO; PINHEIRO, ANA CRISTINA; VICENTE, ANTONIO AUGUSTO; DE PINHO, SAMANTHA CRISTINA. Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin. FOOD SCIENCE AND TECHNOLOGY, v. 34, n. 3, p. 532-538, JUL-SEP 2014. Web of Science Citations: 4.

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