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Rheological characterization and mathematical modeling of cold-set mixed emulsion-filled gels produced with soy protein isolate and polysaccharides

Grant number: 16/03271-3
Support type:Scholarships abroad - Research Internship - Master's degree
Effective date (Start): July 01, 2016
Effective date (End): October 31, 2016
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Samantha Cristina de Pinho
Grantee:Thais Carvalho Brito Oliveira
Supervisor abroad: Osvaldo Hector Campanella
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Research place: Purdue University, United States  
Associated to the scholarship:14/26106-2 - Curcumin encapsulated in lipid microparticles incorporated in filled gels: a study comparing cold-set protein gels and mixed protein-polysaccharide gels, BP.MS

Abstract

The interest of the food industry in the application of compounds with bioactive properties, such as the curcumin, can be justified by the tendency of the consumers to prefer healthy foods with a high sensory quality. Although its interesting characteristics, curcumin is not widely applied in food products due to its hydrophobicity and high instability in many food processing conditions. Such problems can be reduced by the encapsulation of this bioactive in solid lipid microparticles (SLM), which can protect the encapsulated compounds. . In somefoods, such as yogurts, fresh cheese, jellies, dairy desserts and other food gels, the incorporation of SLM is challenging, as the addition of large amounts of these particles can alter the consistency and the sensory quality of the products. In this context, there is the interest in the application of emulsion-filled gels, which can be obtained from stable emulsions by gelling the continuous phase, or from the aggregation of the emulsion droplets caused by heat treatment, acidification or enzymatic treatment. The description of the rheological characteristics of the systems, the degradation characteristics of the gels and the interactions among oil droplets and the gelled matrix is essential for the successful application of the emulsion-filled gels in food products, as this information can be used as analytical tools to develop basic knowledge about the structure of the food matrices and also help to explain some of their sensory characteristics. The main objective of thisproject is to develop the rheological characterization of cold-set cold-set mixed filled gels of soy protein isolate and different polysaccharides (xanthan gum - XG - and locust bean gum - LG). This research project includes the following steps: (i) rheological characterization of thegels by oscillatory tests (time sweep tests); (ii) rheological characterization of the gels by creep-recovery tests (v) mathematical modeling of the data obtained from therheological analysis.

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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: 2.
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: 5.

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