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In vitro digestibility of solid lipid microparticles containing babacu oil and bioavailability of encapsulated quercetin

Grant number: 12/21010-1
Support type:Scholarships in Brazil - Master
Effective date (Start): March 01, 2013
Effective date (End): February 28, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Samantha Cristina de Pinho
Grantee:Caio Pianta Pereira
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The increasing interest of the consumers in food products with functional properties is evident, and the incorporation of compounds with this characteristic in food formulations leads to studies aiming to evaluate their absorption in the gastrointestinal tract. Flavonoids have been extensively studied due to their antioxidant properties; however, the incorporation of some of these molecules in food has some problems due to their high level of hydrophobicity. The high hydrophobicity has the drawback of making their solubilization difficult, and also decrease their intestinal absorption, or, in other words, decreasing their bioavailability.There are systems which are able to increase the absorption of bioactive compounds, as lipid-based encapsulation systems - liposomes, lipid nanoparticles and emulsions, for example. Lipid particles (micro or nano) has been proved to be a viable alternative to encapsulate food functional bioactives, in order to increase their absorption by the intestine, due to their lipid nature. The performance of these particles as delivery systems can be evaluated by simulating the stomach and duodenal conditions using in vitro processes. In this context, the objective of this investigation project is to evaluate the in vitro digestion and availability of quercetin, a hydrophobic flavonoid, encapsulated in lipid microparticles produced with babacu oil and tristearin. (AU)

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