Coencapsulation of echium oil and sinapic acid or quercetin by combined methods: microfluidic devices and ionic gelation

• Grant number: 16/07908-6
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: September 01, 2016
• End date: April 30, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Talita Aline Comunian
• Supervisor: Alireza Abbaspourrad
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Institution abroad: Cornell University, United States
• Associated to the scholarship: 13/25862-5 - Simultaneous encapsulation of Echium (Echium plantagineum L.) seed oil, phytosterols and phenolic compounds: characterization and application of microcapsules, BP.DR

Abstract

The consumption of omega-3 fatty acids helps in reducing the risk of cardiovascular disease. However, these compounds are very susceptible to oxidation, which makes its application more difficult. Two strategies that may minimize this problem are: (1) adding a compound with antioxidant activity and (2) microencapsulation. For this reason, the objective of this project will be the coencapsulation of echium oil, which is a source of omega-3, and phenolic compounds (sinapic acid and quercetin), using the combination of ionic gelation and microfluidic devices techniques. The obtained treatments will be analyzed in relation to optical, scanning electron and confocal microscopy, particle size, encapsulation efficiency, stability of the encapsulated materials, accelerated oxidation by Rancimat and thermal gravimetric analysis. No research addressing the coencapsulation of these compounds by combining the cited techniques was found in the literature, which allows us to intuit that this is an innovative proposal.

Scientific publications

(5)

(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)

RAVANFAR, RAHELEH; COMUNIAN, TALITA A.; ABBASPOURRAD, ALIREZA. Thermoresponsive, water-dispersible microcapsules with a lipid-polysaccharide shell to protect heat-sensitive colorants. FOOD HYDROCOLLOIDS, v. 81, p. 419-428, AUG 2018. (16/07908-6)

RAVANFAR, RAHELEH; COMUNIAN, TALITA A.; DANDO, ROBIN; ABBASPOURRAD, ALIREZA. Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and conventional homogenization method. Food Chemistry, v. 241, p. 460-467, FEB 15 2018. (16/07908-6)

COMUNIAN, TALITA A.; RAVANFAR, RAHELEH; DE CASTRO, MAR ALVES; DANDO, ROBIN; FAVARO-TRINDADE, CARMEN S.; ABBASPOURRAD, ALIREZA. Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds. Food Chemistry, v. 233, p. 125-134, OCT 15 2017. (16/07908-6)

COMUNIAN, TALITA A.; RAVANFAR, RAHELEH; SELIG, MICHAEL J.; ABBASPOURRAD, ALIREZA. Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device. FOOD HYDROCOLLOIDS, v. 77, p. 96-106, APR 2018. (16/07908-6)

COMUNIAN, TALITA A.; RAVANFAR, RAHELEH; ALCAINE, SAMUEL DAVID; ABBASPOURRAD, ALIREZA. Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments. Food Research International, v. 106, p. 945-951, APR 2018. (16/07908-6)