Enrichment of cornstarch with curcumin and Vitamin D3 coencapsulated in lyophilized liposomes using wet agglomeration by high shear

• Grant number: 17/10954-2
• Support Opportunities: Scholarships in Brazil - Doctorate
• Effective date (Start): September 01, 2017
• Effective date (End): August 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Samantha Cristina de Pinho
• Grantee: Matheus Andrade Chaves
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated scholarship(s): 19/08345-3 - Supercritical assisted process for the coencapsulation of curcumin and vitamin D3 into liposomes, BE.EP.DR

Abstract

Currently, the search for healthier foods is an increasingly recurrent practice on the part of consumers. Thus, it becomes necessary to develop new controlled release bioactive technologies in food formulations. Curcumin is a hydrophobic pigment used by the food industry as a natural dye, flavoring and preservative, and has a high anti-inflammatory and antioxidant potential. In turn, vitamin D3, known as cholecalciferol, is a fat soluble compound with a key role in the health of bones and teeth, since its consumption promotes an increase in the absorption of calcium by the blood, besides contributing in the decrease of the appearance of different types Of cancer, such as the breast and the prostate. Because they are hydrophobic molecules, the direct application of both curcumin and vitamin D3 in food formulations can become a technological difficulty, since most of them have an aqueous base. Such a problem can be overcome by coencapsulating both bioactives in lipid carriers, such as liposomes. Lipid matrices such as liposomes also have the advantages of high biocompatibility, being more easily absorbed in the intestine. From the technological point of view, the production of multilamellar liposomes appears as a scalable process for industrial scale, presenting several advantages such as the non-use of organic solvents and the low operational cost. The main objective of this work will be to develop a food powder from moist agglomeration containing corn starch (a cheap and easily obtainable raw material) and lyophilized liposomes coencapsulating curcumin and vitamin D3. It is intended to establish the best conditions for the production of lyophilized liposomes in laboratory scale, as well as to evaluate the ability of the systems produced to protect the bioactive. The enriched starch will then be characterized morphologically and physico-chemically. As a final result, we expect to obtain a completely new, multinutritional and high added value product. (AU)

Scientific publications

(8)

(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)

CHAVES, MATHEUS A.; DACANAL, GUSTAVO C.; PINHO, SAMANTHA C.. High-shear wet agglomeration process for enriching cornstarch with curcumin and vitamin D3 co-loaded lyophilized liposomes. Food Research International, v. 169, p. 15-pg., 2023-04-21. (17/10954-2)

FERREIRA, LETICIA S.; CHAVES, MATHEUS A.; DACANAL, GUSTAVO C.; PINHO, SAMANTHA C.. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: Powder characterization and incorporation in cakes. FOOD BIOSCIENCE, v. 25, p. 74-82, OCT 2018. (17/10954-2)

CHAVES, MATHEUS A.; PINHO, SAMANTHA C.. Curcumin-loaded proliposomes produced by the coating of micronized sucrose: Influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration. Food Chemistry, v. 291, p. 7-15, SEP 1 2019. (17/10954-2)

A. CHAVES, MATHEUS; FRANCKIN, VINICIUS; SINIGAGLIA-COIMBRA, RITA; PINHO, SAMANTHA C.. Nanoliposomes coencapsulating curcumin and vitamin D(3)produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v. 74, n. 1, AUG 2020. (17/10954-2)

CHAVES, MATHEUS A.; FERREIRA, LETICIA S.; BALDINO, LUCIA; PINHO, SAMANTHA C.; REVERCHON, ERNESTO. Current Applications of Liposomes for the Delivery of Vitamins: A Systematic Review. NANOMATERIALS, v. 13, n. 9, p. 37-pg., 2023-05-05. (22/01236-7, 19/08345-3, 17/10954-2)

CHAVES, MATHEUS ANDRADE; DE PINHO, SAMANTHA CRISTINA. Influence of phospholipid saturation on the physicochemical characteristics of curcumin/vitamin D-3 co-loaded proliposomes obtained by the micronized sucrose coating process. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 12, OCT 2021. (17/10954-2)

CHAVES, MATHEUS A.; BALDINO, LUCIA; PINHO, SAMANTHA C.; REVERCHON, ERNESTO. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: Unloaded and vitamin D-3-loaded vesicles. Journal of Food Engineering, v. 316, MAR 2022. (19/08345-3, 17/10954-2)

CHAVES, MATHEUS A.; PINHO, SAMANTHA C.. Unpurified soybean lecithins impact on the chemistry of proliposomes and liposome dispersions encapsulating vitamin D-3. FOOD BIOSCIENCE, v. 37, p. 9-pg., 2020-10-01. (17/10954-2)

Academic Publications

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

CHAVES, Matheus Andrade. Enrichment of cornstarch with curcumin and vitamin D3 coencapsulated in lyophilized liposomes using high shear wet agglomeration. 2021. Doctoral Thesis - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.