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Microencapsulation of beta-carotene in solid lipid particles stabilized by protein surfactant

Grant number: 12/10367-6
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2012
Effective date (End): October 31, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Samantha Cristina de Pinho
Grantee:Thais Carvalho Brito Oliveira
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The microencapsulation is employed with several purposes in the food industry, as prevention of the oxidation and loss of volatile and sensitive compounds, release control of odors, protection against nutritional losses, preservation of color and taste, in order to increase the shelf-life of a product. The development of new encapsulation systems is always necessary in order to incorporate real functionality to the food formulations. The microencapsulation technologies must allow: (I) the incorporation of mechanisms of controlled release; (II) the increasing of bioacessibility and bioavailability of the functional ingredients through the control of food microstructure. The present projects aims to encapsulate beta-carotene in solid lipid particles of palm stearin, stabilized with soy protein isolate, with the following specific objectives: (I) determination of the operational conditions (surfactant concentration, agitation conditions, pH) for the production of stable lipid microparticles; (II) evaluation of the shelf-life of the dispersions produced by the analyses of beta-carotene concentration, lipid oxidation, size distribution and zeta potential over the storage period. (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)
BRITO-OLIVEIRA, THAIS C.; MOLINA, CAMILA V.; NETTO, FLAVIA M.; PINHO, SAMANTHA C. Encapsulation of Beta-carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha-tocopherol Coencapsulation and Stability Under Stress Conditions. Journal of Food Science, v. 82, n. 3, p. 659-669, MAR 2017. Web of Science Citations: 11.
DE LIMA, JULIANA GOBBI; BRITO-OLIVEIRA, THAIS CARVALHO; DE PINHO, SAMANTHA CRISTINA. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles. FOOD SCIENCE AND TECHNOLOGY, v. 36, n. 4, p. 664-671, OCT-DEC 2016. Web of Science Citations: 3.

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