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Microparticles of paprika oleoresin using different wall materials and evaluation of the inducer satiety effect

Grant number: 18/02132-5
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): April 01, 2018
Status:Discontinued
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Miriam Dupas Hubinger
Grantee:Ana Gabriela da Silva Anthero
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated scholarship(s):19/10432-1 - Toxicological evaluation and in vitro simulated gastrointestinal release of CAPSAICIN-LOADED particles, BE.EP.DR

Abstract

Obesity is a problem of modern society that has contributed to the reduction of the life expectancy of the population and the increase of public health costs. Therefore, there is research in the area of food is being promoted in developing functional foods that are able to contribute to moderation of food consumption and promote satiety. Satiety is associated to secretion of hormones responsible for appetite control that can be stimulated by some bioactive compounds, such as capsaicin. This phytochemical is present in the paprika oleoresin commonly applied as a natural food coloring and flavoring agent. However, the limitations found for the use of this un-encapsulated ingredient are related to the adverse conditions of the environment and its low solubility in aqueous medium. As an alternative to these problems, this study aims to obtaining microparticles of paprika oleoresin by spray drying with satiety inducing effect, using malt as a new wall material. Dextrins obtained from barley malt (DMC) will be used for the preparation of DMC-based emulsions (O/A) and combinations with Gum Arabic (GA) and Capsul® (CAP). These systems will be characterized and subjected to a spray drying process and the encapsulation efficiency of the microparticles will be determined by capsaicin content using High Performance Liquid Chromatography (HPLC); the physical, chemical and morphological properties will be determined at time zero and during 7 weeks of storage. The satiety effect will be investigated by in vivo testing where the hormones leptin, GLP-1, insulin and ghrelin will be evaluated. Thus, the proposal of this study is potentially promising to generate a value-added product that is capable of promoting satiety. (AU)

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)
COMUNIAN, TALITA A.; ROSCHEL, GABRIELA GRASSMANN; DA SILVA ANTHERO, ANA GABRIELA; DE CASTRO, INAR ALVES; HUBINGER, MIRIAM DUPAS. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, v. 326, OCT 1 2020. Web of Science Citations: 0.
COMUNIAN, TALITA A.; DA SILVA ANTHERO, ANA GABRIELA; BEZERRA, EVELING OLIVEIRA; FREITAS MORAES, IZABEL CRISTINA; HUBINGER, MIRIAM DUPAS. Encapsulation of Pomegranate Seed Oil by Emulsification Followed by Spray Drying: Evaluation of Different Biopolymers and Their Effect on Particle Properties. Food and Bioprocess Technology, v. 13, n. 1, p. 53-66, JAN 2020. Web of Science Citations: 0.

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