In vitro digestibility of gellan gels: static and dynamic systems.

• Grant number: 15/21677-4
• Support Opportunities: Scholarships in Brazil - Master
• Start date: April 01, 2016
• End date: February 28, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosiane Lopes da Cunha
• Grantee: Tatiana Porto dos Santos
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Studies aiming in vivo digestion are characterized as time-consuming and high cost process and also include ethical restriction factors. In order to provide how food behaves in the human body, an alternative to the in vivo studies have emerged: the in vitro digestion. This study reduces the process' cost and facilitates the analysis. The gastrointestinal in vitro models can be dynamic or static, and the greater difference between them is the force applied in the process. In the static model, the movement is orbital, while in the dynamic the flow pattern is more complex and approaches in a better way the forces applied to the human digestion. In order to contribute to the development and improvement of in vitro gastrointestinal systems, in this work will be made a study of gellan gel digestion using static and dynamic in vitro systems. Gellan gels are obtained from different processes to form structures with different mechanical behaviors. Gels will initially be characterized according to their mechanical properties, water holding capacity and structure by scanning electron microscopy. During digestion in vitro samples are evaluated for disintegration kinetics (size and morphology) by optical microscopy. Therefore it will be possible to evaluate how the unlike structures are affected by the different kinds of in vitro digestion methods. The static method will be made in an orbital "shaker", whereas the dynamic method will be performed in a bench-scale prototype. Results will allow discover how the conditions of the in vitro digestion process affect the structure of the gels in order to contribute with the development of in vitro digestion systems.

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. Role of process variables on the formation and in vitro digestion of gellan gels. Carbohydrate Polymers, v. 192, p. 111-117, JUL 15 2018. (15/21677-4, 11/51707-1)

SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. In vitro digestibility of gellan gels loaded with jabuticaba extract: Effect of matrix-bioactive interaction. Food Research International, v. 125, NOV 2019. (15/21677-4)

Academic Publications

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

SANTOS, Tatiana Porto dos. Digestibilidade in vitro de géis de gelana contendo extrato de jabuticaba. 2017. Master's Dissertation - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.