Fabrication of Capsicum chinense oleoresin edible nanoemulsions using microfluidization technique

• Grant number: 17/16903-0
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• Start date: November 20, 2017
• End date: November 19, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Julian Martínez
• Grantee: Ana Carolina de Aguiar
• Supervisor: David Julian Mcclements
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: University of Massachusetts, Amherst (UMass Amherst), United States
• Associated to the scholarship: 15/18119-0 - Ultrasound emulsification of biquinho pepper (Capsicum chinense) extracts obtained by supercritical fluid extraction as an alternative to increase its bioactivity, BP.PD

Abstract

Recently it was reported the presence of capsinoids in biquinho pepper (Capsicum chinense), which is a Brazilian native sweet pepper. Capsinoids exhibit physiological effects equivalent to those of capsaicinoids, without however expressing the characteristic of pungency. Important biological activities of capsinoids are the ability to prevent tumorigenesis in mice, induce apoptosis in tumor cells, and increase energy expenditure and body temperature. Capsinoids decompose easily when exposed to light and high temperature, besides being unstable in polar solvents. Thus, despite all the beneficial properties of capsinoids, their stability is still a limitation for their application. An alternative to increase the stability of non-polar compounds is the fabrication of nanoemulsions. Oil-in-water nanoemulsions contain small droplets of oil dispersed in a continuous aqueous phase, in which a protective layer of emulsifier molecules surrounds each oil droplet. Nanoemulsions have been extensively studied for their use as delivery systems for non-polar functional compounds because of their small particle size and high surface-area-to-volume ratio. Microfluidization, which similarly to ultrasound emulsification, is a technique that composes the high-energy approach of nanoemulsions fabrication. Microfluidization presents advantages when compared to ultrasound emulsification, especially while obtaining emulsions with smaller droplets diameter and homogeneous distribution. Therefore, the main goal of this project is to use the microfluidization technique to obtain nanoemulsion-based delivery systems with the ability to promote chemical stability and bioavailability of biquinho pepper oleoresin bioactive compounds. In addition, a study of the stability of nanoemulsions stored under different temperature conditions (4 °C, 25 °C and 55 °C) will be carried out over a period of 14 days to evaluate the efficiency of the microfluidization process in obtaining stable emulsions for the proposed system. (AU)

Scientific publications

(4)

(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)

DE AGUIAR, ANA CAROLINA; OSORIO-TOBON, J. FELIPE; VIGANO, JULIANE; MARTINEZ, JULIAN. Economic evaluation of supercritical fluid and pressurized liquid extraction to obtain phytonutrients from biquinho pepper: Analysis of single and sequential-stage processes. JOURNAL OF SUPERCRITICAL FLUIDS, v. 165, NOV 1 2020. (15/18119-0, 17/16903-0, 17/23670-2)

DE AGUIAR, ANA CAROLINA; DE PAULA, JULIA TEIXEIRA; MURIEL MUNDO, JORGE LUIS; MARTINEZ, JULIAN; MCCLEMENTS, DAVID JULIAN. Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability. JOURNAL OF FOOD PROCESS ENGINEERING, v. 44, n. 4, FEB 2021. (15/18119-0, 17/16903-0)

DE AGUIAR, ANA CAROLINA; PEREIRA, GUSTAVO ARAUJO; RIBEIRO, CLAUDIA SILVA DA COSTA; EBERLIN, MARCOS NOGUEIRA; SOARES, LANA PEREIRA; RUIZ, ANA LUCIA TASCA GOIS; PASTORE, GLAUCIA MARIA; MARTINEZ, JULIAN. Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening. FOOD & FUNCTION, v. 14, n. 14, p. 11-pg., 2023-06-19. (15/18119-0, 14/23950-7, 17/16903-0, 11/01114-4)

DE AGUIAR, ANA CAROLINA; VIGANO, JULIANE; ANTHERO, ANA GABRIELA DA SILVA; DIAS, ARTHUR LUIZ BAIAO; HUBINGER, MIRIAM DUPAS; MARTINEZ, JULIAN. Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers. FOOD CHEMISTRY-X, v. 13, p. 14-pg., 2022-03-30. (19/10432-1, 15/18119-0, 17/16903-0, 18/02132-5)