In vitro dynamic digestibility of solid lipid nanoparticles encapsulating beta-carotene

• Grant number: 12/18495-3
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: March 01, 2013
• End date: February 28, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Samantha Cristina de Pinho
• Grantee: Graziela Veiga de Lara Gomes
• Supervisor: António Augusto Martins de Oliveira Soares Vicente
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Institution abroad: Universidade do Minho (UMinho), Portugal
• Associated to the scholarship: 10/20523-0 - Solid lipid nanoparticles production by low-energy method: process optimization, evaluation of bioactive absorption and in vitro digestibility, BP.DR

Abstract

The use of lipid-based formulations in encapsulation systems has been investigated in order to increase the bioavaliability of hydrophobic bioactives, as this type of material can increase the solubility of lipophilic molecules in the intestinal membrane. Several types of lipid particles can be described, and among them are the solid lipid nanoparticles. They combine the advantages of other carrier systems, as chemical-physical stability, protection against degradation of sensitive bioactives and controlled release, as well as excellent tolerability. Solid lipid nanoparticles can be produced by low energy methods, as phase inversion temperature (PIT), which is relatively simple and has a low energy consumption. The Ph.D. project associated with this BEPE project produced lipid nanoparticles encapsulating beta-carotene, and as part of the study, there is a proposal of investigating the behavior of these colloidal systems when submitted to simulated gastrointestinal conditions. This proposal is related to this aspect, and aims to elucidate aspects related to digestibility of solid lipid nanoparticles and bioavailability of the encapsulated beta-carotene through the use of a dynamic in vitro digestibility system. (AU)

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)

GOMES, G. V. L.; SOLA, M. R.; ROCHETTI, A. L.; FUKUMASU, H.; VICENTE, A. A.; PINHO, S. C.. beta-carotene and -tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. Journal of Microencapsulation, v. 36, n. 1, p. 43-52, JAN 2 2019. (11/01260-0, 12/18495-3, 10/20523-0)

GOMES, GRAZIELA V. L.; SOLA, MIRELLA R.; MAROSTEGAN, LUIS F. P.; JANGE, CAMILA G.; CAZADO, CAMILA P. S.; PINHEIRO, ANA C.; VICENTE, ANTONIO A.; PINHO, SAMANTHA C.. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. Journal of Food Engineering, v. 192, p. 93-102, JAN 2017. (11/01260-0, 12/18495-3, 10/20523-0)