Production and characterization of proliposomes incorporating curcumin and vitamin D3

• Grant number: 15/19553-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2016
• End date: June 30, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Samantha Cristina de Pinho
• Grantee: Juliana Silveira de Souza Rocha
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Studies and recently developed research has shown a growing consumer interest in functional foods which are associated with healthy eating and good quality of life. Besides the role of nutrition, they can provide benefits to human health, as they contain bioactive compounds. In this context, the food industry seeks to improve and ensure technological functionality through new methods, more advanced and effective, aimed at increasing the stability of such bioactive (many of them sensitive to degradation during storage time), and the bioaccessibility of these compounds . Such goals can often be achieved through microencapsulation techniques that today are fundamental processes in the preservation of sensory and nutritional aspects of the food industry.This project proposes the production and characterization of proliposome by coating sucrose micronized by phospholipids, which will be subsequently hydrated to obtain multilamellar liposomes coencapsulating curcumin, and vitamin D3. This study aims to characterize the proliposome morphologically and physico-chemically, by scanning electron microscopy (SEM), infrared spectroscopy, diffraction X-ray (XRD), moisture sorption isotherms, hygroscopicity and quantification of curcumin and vitamin D3 . The stability of incorporated compounds at different storage conditions (light and humidity) will also be assessed.