Chitosomes production for resveratrol encapsulation

• Grant number: 14/08442-5
• Support type: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): August 01, 2014
• Effective date (End): July 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal researcher: Rosiane Lopes da Cunha
• Grantee: Maria Fernanda Boldim Vaggione
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Chitosomes are particles composed by phospholipids bilayers, electrostatic complexed to chitosan. They are a potential alternative to conventional liposomes as encapsulating systems of bioactive compounds, such as the natural flavonoid resveratrol. In spite of the advantages of conventional liposomes in encapsulation and controlled release of bioactive compounds, they show limitations for an effective application, due to its low stability in gastrointestinal conditions. Alternatively, chitosomes display great potential regarding stability, mucoadhesive properties and encapsulation efficiency. Therefore, this work has, as its aim the production of conventional liposomes and its covering with chitosan for application as an encapsulating system for resveratrol. In this project, production of conventional liposomes and chitosomes will be evaluated in terms of the operational variables of the process, aiming to obtain stable particles and of nanometric size, with low polydispersity index. Both systems will undergo comparative analysis of their structural characteristics and efficiency of resveratrol encapsulation.