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Curcumin encapsulated in lipid microparticles incorporated in filled gels: a study comparing cold-set protein gels and mixed protein-polysaccharide gels

Grant number: 14/26106-2
Support type:Scholarships in Brazil - Master
Effective date (Start): May 01, 2015
Effective date (End): June 30, 2017
Field of knowledge:Agronomical Sciences - Food Science and Technology
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal Investigator: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
Associated scholarship(s):16/03271-3 - Rheological characterization and mathematical modeling of cold-set mixed emulsion-filled gels produced with soy protein isolate and polysaccharides, BE.EP.MS

Abstract

Nowadays the concern of the food industry to develop healthier products and sensuously pleasant is growing, as the consumer market is increasingly demanding. In this context, a very explored alternative is the incorporation of bioactive, such as curcumin, products. Curcumin is a hydrophobic polyphenol nutritionally interesting by having antioxidant properties, anti-microbial, anti-inflammatory, antiviral, anticarcinogenic, neuroprotective, cardioprotective and renoprotetora. Despite these characteristics, application of this compound is reduced due to hydrophobicity and instability adverse conditions which reduce its absorption and bioavailability. One of the alternatives to reducing these problems is the encapsulation of curcumin on solid lipid particles, since lipid materials are able to encapsulate a large amount of hydrophobic material and increase the absorption of such bioactives in nature. While application of solid lipid particles in foods is an interesting alternative, careful study of the conditions of production and incorporation is necessary for the shelf life of the encapsulated bioactive is satisfactory and the sensory quality of the final product is maintained. From the appropriate characterization, stable dispersions of solid lipid particles can be used, for example, for the production of gels loaded with emulsion consisting of droplets or particles entrapped in lipid matrices gelled. Such systems have been the focus of several studies as they allow the reduction of the fat content of products without extreme reductions in sensory quality. In most of these studies, rheological behavior and microscopic observations are applied as analytical tools for obtaining basic knowledge about the structural organization and therefore sensory properties of gels loaded. Among the gelling agents which can be used for the production of such systems is the soy protein isolate (SPI), whose functional properties depend on the integrity and characteristics of its main components: glycine and ²- conglycinin. Therefore, although many gels are formed from heat induction, gelation of the IPS low temperature or environment becomes interesting for reducing severe structural changes and, consequently, loss of quality of the final product caused by heat treatment. In the production method, other factors are important in determining the properties of IPS gels, for example, the presence of polysaccharides such as xanthan gum and locust bean gum. Such ingredients may contribute to stabilization of protein structure and hence improve their functional properties. For this reason, the study of mixed biopolymers gels is also interesting for the development of new food products. Thus, this project aims to: production, characterization and study of the stability of gels produced with protein isolate commercial soybeans in the presence and absence of polysaccharides (xanthan gum and locust bean gum), loaded with solid lipid microparticles stabilized with Tween 80 and Span 80 as well as the study of the stability of curcumin encapsulated in different systems (dispersion and gels loaded with different formulations). (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)
BRITO-OLIVEIRA, THAIS C.; BISPO, MARINA; MORAES, IZABEL C. F.; CAMPANELLA, OSVALDO H.; PINHO, SAMANTHA C. Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels. FOOD BIOPHYSICS, v. 13, n. 3, p. 226-239, SEP 2018. Web of Science Citations: 1.
BRITO-OLIVEIRA, THAIS C.; BISPO, MARINA; MORAES, IZABEL C. F.; CAMPANELLA, OSVALDO H.; PINHO, SAMANTHA C. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum. Food Research International, v. 102, p. 759-767, DEC 2017. Web of Science Citations: 4.

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