Coencapsulation of curcumin and vitamin D3 in multilamellar liposomes

• Grant number: 15/03362-6
• Support Opportunities: Scholarships in Brazil - Master
• Start date: June 01, 2015
• End date: February 28, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Samantha Cristina de Pinho
• Grantee: Matheus Andrade Chaves
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

There is a need to develop new encapsulation technologies, looking for the real incorporation of functionality in food formulations and establish encapsulation technology providing: (i) development of controlled release mechanisms in the formulation; (ii) increased bioavailability and bioaccessibility to said functional ingredients, from the control of food microstructure. This project attempts to address these two needs, proposing the encapsulation of two highly hydrophobic bioactive (curcumin and vitamin D3) in multilamellar liposomes. Liposomes have advantages such as biocompatibility and versatility in accordance with the function assigned to them, can fit in relation to the size, surface, lipid composition, volume of the internal aqueous medium and lamellarity composition. The latter allows different compounds are stored in separate regions of the liposome structure. Therefore, we propose the development of multilamellar liposomal systems capable of assigning color (due to curcumin) and nutritional properties (due to vitamin D3). The project consists in the study of microencapsulation of these two compounds in liposomes stabilized with inulin, a probiotic dietary fiber considered that in addition to stabilizing property actually helps in reducing some types of cancer, helps to maintain glycemic control (recommended for diabetics type I), increases and improves the immune system and the most interesting for the proposed work, helps in better absorption of several vitamins. The aim is to establish the best liposome production conditions on a laboratory scale, and to assess the capacity of systems produced to protect the bioactive. The production of liposomes by hydration method is of pro-liposomes, which are in turn obtained by coating sucrose micronized. The objectives include the determination of the proper combination and concentration of thickeners for stabilization of multilamellar liposomal dispersion and rheological characterization of the systems; physico-chemical characterization of the produced liposomes (average diameter, zeta potential quantification of encapsulated curcumin, quantifying vitamin D3 encapsulated, morphology, thermal behavior) and the study of the stability of liposomes produced during the storage time (shelf life determination) .

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)

SILVA, GUILHERME S.; JANGE, CAMILA G.; ROCHA, JULIANA S. S.; CHAVES, MATHEUS A.; PINHO, SAMANTHA C.. Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 52, n. 3, p. 772-780, MAR 2017. (14/23376-9, 15/03362-6)

CHAVES, MATHEUS ANDRADE; OSELIERO FILHO, PEDRO LEONIDAS; JANGE, CAMILA GARCIA; SINIGAGLIA-COIMBRA, RITA; PINTO OLIVEIRA, CRISTIANO LUIS; PINHO, SAMANTHA CRISTINA. Structural characterization of multilamellar liposomes coencapsulating curcumin and vitamin D-3. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 549, p. 112-121, JUL 20 2018. (14/23376-9, 15/03362-6)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

CHAVES, Matheus Andrade. Co-encapsulation of curcumin and vitamin D3 in multilamellar liposomes. 2017. Master's Dissertation - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.