Effect of the enzymatic interesterification of Buriti oil in the preparation of nanoformulations

• Grant number: 15/07503-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2015
• End date: July 31, 2017
• Field of knowledge: Interdisciplinary Subjects
• Principal Investigator: Paula Speranza
• Grantee: Tauan da Silva Narciso Gomes
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The oil Buriti has great potential application since it is an oil rich in oleic acid, tocopherol and carotenoid compounds having different positive effects on health. The same oil when subjected to enzymatic interesterification reaction due to redistribution of the fatty acids in the glycerol can generate a new oil with diverse biological properties and often exceed natural oil. However, due to hydrophobicity and instability of this oil, efficient systems for delivery them should be developed. In this study Buriti oil will be subjected to the enzymatic interesterification by the commercial lipase TL-IM (Novozymes), and be used to produce nanoemulsions and nanostructured lipid carriers. The effect of the oil interesterification in the nanoformulations will be determined by the Particle Size analysis and Zeta potential.

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)

SPERANZA, P.; LEAO, K. M. M.; GOMES, T. S. NARCISO; REIS, L. V. C.; RODRIGUES, A. P.; MACEDO, J. ALVES; RIBEIRO, A. P. B.; MACEDO, G. ALVES. Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification. GRASAS Y ACEITES, v. 69, n. 4, OCT-DEC 2018. (15/07503-3, 14/16530-1)