MODEL INFANT FORMULAS: INFLUENCE OF PROTEIN TYPE AND OIL TYPE ON EMULSION AND PARTICLE PROPERTIES AND THEIR IMPACT ON LIPOLYSIS, PROTEOLYSIS AND DISINTEGRATION DURING IN VITRO DIGESTION.

• Grant number: 17/08130-1
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: May 01, 2018
• End date: April 30, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Miriam Dupas Hubinger
• Grantee: Guilherme de Figueiredo Furtado
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 19/01084-0 - IN VITRO DYNAMIC DIGESTION OF MODEL INFANT FORMULAS, BE.EP.PD

Abstract

Breast milk is fundamental for the development of children, and since it is impossible for the child to receive breast milk, it is necessary to resort to the use of infant formulas, which do not have the advantages of breast milk, but although they are made from milk, they are modified to facilitate digestion and enriched to provide the nutrients needed for each phase of childhood. In this context, there is a frequent need to develop new formulations that contain functional appeal to meet scientific and technological demands. This project aims to develop model infant formulas using different types of proteins and oils in order to evaluate the influence of the interactions between the ingredients used in the structural characteristics of the emulsions and the powders obtained and their behavior under the simulated conditions of the gastrointestinal infant tract. To achieve the objectives proposed in this project, the research will be divided into three stages: in the first part, emulsions will be produced using different ingredients, being these emulsions properly characterized. In the second part of the work, infant formulas will be produced by drying the emulsions in a spray dryer varying drying conditions. After drying, the formulas will be properly characterized. In the third stage, the in vitro digestibility study will be carried out to evaluate the influence of the composition of the model infant formulas in the behavior of the same under the simulated conditions of the gastrointestinal infant tract. Therefore, it is hoped to develop infant formulas containing different ingredients with technological and nutritional potential for application in the food industry.

Scientific publications

(11)

(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)

GOMES, ANDRESA; RODRIGUES COSTA, ANA LETICIA; CARDOSO, DAYANE DIAS; NATHIA-NEVES, GRAZIELLE; MEIRELES, M. ANGELA A.; CUNHA, ROSIANE LOPES. Interactions of beta-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion. Food Chemistry, v. 341, n. 2, MAR 30 2021. (19/26348-0, 17/08130-1)

GOMES, ANDRESA; RODRIGUES COSTA, ANA LETICIA; CARDOSO, DAYANE DIAS; FURTADO, GUILHERME DE FIGUEIREDO; CUNHA, ROSIANE LOPES. Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: Ingredient engineering. Food Research International, v. 137, NOV 2020. (17/08130-1)

FERRAZ, MARIANA COSTA; OLIVEIRA JR, FERNANDO DIVINO; BARROSO, LIVIA ALVES; FURTADO, GUILHERME DE FIGUEIREDO; CUNHA, ROSIANE LOPES; HUBINGER, MIRIAM DUPAS. Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion. PLANT FOODS FOR HUMAN NUTRITION, v. N/A, p. 7-pg., 2023-09-18. (17/08130-1, 21/06863-7, 18/20466-8, 19/27354-3)

FURTADO, GUILHERME DE FIGUEIREDO; ALMEIDA, FLAVIA SOUZA; SATO, ANA CARLA KAWAZOE; HUBINGER, MIRIAM DUPAS. Model infant formulas: Influence of types of whey proteins and lipid composition on the in vitro static digestion behavior. Food Research International, v. 161, p. 8-pg., 2022-08-27. (12/50411-4, 19/27354-3, 06/03263-9, 17/08130-1, 09/54137-1)

DA SILVA ANTHERO, ANA GABRIELA; COMUNIAN, TALITA ALINE; BEZERRA, EVELING OLIVEIRA; FURTADO, GUILHERME DE FIGUEIREDO; HUBINGER, MIRIAM DUPAS. hysicochemical Properties of Capsicum Oleoresin Emulsions Stabilized by Gum Arabic, OSA-Modified Corn Starch, and Modified Mal. Food and Bioprocess Technology, v. 15, n. 2, p. 474-485, FEB 2022. (18/20466-8, 09/54137-1, 17/08130-1, 15/11984-7, 18/02132-5, 18/01710-5)

MEDEIROS THEOPHILO GALVAO, ANDRESSA MARIA; MARCELA VELEZ-ERAZO, ELIANA; BOVI KARATAY, GRAZIELE GROSSI; FURTADO, GUILHERME DE FIGUEIREDO; VIDOTTO, DANILO C.; TAVARES, GUILHERME M.; HUBINGER, MIRIAM DUPAS. High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris). COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 653, p. 12-pg., 2022-09-05. (21/06863-7, 17/08130-1, 20/05074-6, 19/27354-3)

PEREIRA, WILLIAS FABIO SILVA; FURTADO, GUILHERME DE FIGUEIREDO; FELTRE, GABRIELA; HUBINGER, MIRIAM DUPAS. Oleosomes from Buriti (Mauritiaflexuosa L. f.): Extraction, characterization and stability study. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 82, p. 14-pg., 2022-10-18. (21/06863-7, 17/08130-1, 19/27354-3)

FERRAZ, MARIANA COSTA; PROCOPIO, FERNANDA RAMALHO; DE FIGUEIREDO FURTADO, GUILHERME; MOYA, AMANDA MARIA TOMAZINI MUNHOZ; CAZARIN, CINTHIA BAIL BETIM; HUBINGER, MIRIAM DUPAS. Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism. Food Research International, v. 150, n. A, DEC 2021. (18/20466-8, 17/08130-1)

FURTADO, GUILHERME DE FIGUEIREDO; MENARD, OLIVIA; YU, XIAOXI; OSSEMOND, JORDANE; HENRY, GWENAELE; JARDIN, JULIEN; BRIARD-BION, VALERIE; DEGLAIRE, AMELIE; HUBINGER, MIRIAM DUPAS; DUPONT, DIDIER. In vitro dynamic digestion of model infant formulae containing lactoferrin and medium chain triacylglycerols. FOOD HYDROCOLLOIDS, v. 118, SEP 2021. (19/01084-0, 17/08130-1)

FERRAZ, MARIANA COSTA; PROCOPIO, FERNANDA RAMALHO; FURTADO, GUILHERME DE FIGUEIREDO; HUBINGER, MIRIAM DUPAS. Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability. Food Research International, v. 162, p. 13-pg., 2022-11-22. (17/08130-1, 18/20466-8, 21/06863-7, 19/27354-3)

GOMES, ANDRESA; RODRIGUES COSTA, ANA LETICIA; CARDOSO, DAYANE DIAS; NATHIA-NEVES, GRAZIELLE; MEIRELES, M. ANGELA A.; CUNHA, ROSIANE LOPES. Interactions of beta-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion. Food Chemistry, v. 341, p. 10-pg., 2021-03-30. (17/08130-1, 19/26348-0)