The demand for healthier food products requires the deployment of new technics in order to guarantee nutritional quality, suitable color, texture and flavor, as well as to provide controlled release of flavor and other ingredients added in the formulation. Thus, based on nano/microencapsulation methods, the incorporation of bioactive into food matrix may be viable to preserve organoleptic and nutritional characteristics. Besides, these technics may improve the dispersion of hydrophobic molecules into aqueous medium, leading to an enhancement of digestibility and bioavailability of functional ingredients, through food microstructure control. Therefore, the proposed project aims to produce multilamellar liposomes encapsulating curcumin by pro-liposomes hydration method. The production of pro-liposomes will be based on micro-particulate sucrose coating via phospholipid. Additionally, it may be useful to standardize the amount of hydrocolloids (xanthan gum, guar gum and/or pectin) added into dispersions, since their mainly function is to assure final stability of liposomes dispersions, in which shape and size heterogeneity may generate instability during storage time. In general, the Scientific Initiation project innovations can be characterized, specifically, as: the use of a less costly phospholipid (Lipoid S40, soy phosphatidylcholine 40% purified, unhydrogenated) to produce liposomes, the use of pectin as a hydrocolloid thickener to promote dispersion stabilization and its aid in the development process of pro-liposomes production by micro-particulate sucrose coating.
News published in Agência FAPESP Newsletter about the scholarship: