|Support type:||Scholarships in Brazil - Scientific Initiation|
|Effective date (Start):||September 01, 2016|
|Effective date (End):||August 31, 2017|
|Field of knowledge:||Agronomical Sciences - Food Science and Technology - Food Technology|
|Principal Investigator:||Samantha Cristina de Pinho|
|Grantee:||Maria Julia de Oliveira Carvalho|
|Home Institution:||Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil|
There is currently a major concern to the food consumed, and more and more consumers are aware in relation to the composition of food products and the benefits they can have on health. The so-called functional foods are becoming increasingly important because of its association with healthy eating and quality of life, as they are beneficial to health to contain bioactive compounds. An alternative which is found to introduce new functional properties, and / or differentiated to food, without its sensory and nutritional aspects are dramatically altered and eventually modifying profiles of release of certain bioactive molecules, was the incorporation of microencapsulated active ingredients in the food formulation.This project proposes the production of natural yogurt incorporating curcumin and vitamin D3 coencapsuladas in liposomes. Curcumin has antioxidant and anti-inflammatory properties and may act, as evidenced by the literature, as well as active anticarcinogenic, neuroprotective and hepatoprotective. Moreover, it can be used as a substituent artificial yellow dyes known to be carcinogenic and allergenic. In turn, vitamin D3 (cholecalciferol), has been considered, in addition to vitamin itself as a prohormone for play several important metabolic functions in humans.Within this context, the objective of this proposal Scientific Initiation is to produce and characterize natural yogurt incorporating multilamellar liposomes coencapsulating curcumin and vitamin D3 incorporated evaluating physicochemical properties and sensory acceptance. The choice of yogurt as a food matrix stems from the fact that dairy products are extremely suitable, from the industrial point of view and the consumer, to add value with functional ingredients. Furthermore, the research group has already been experience with that product as incorporation of encapsulated active matrix, arising from previous studies.