Advanced search
Start date
Betweenand
Related content

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 type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): May 01, 2018
Effective date (End): April 30, 2022
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Miriam Dupas Hubinger
Grantee:Guilherme de Figueiredo Furtado
Home 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.

News published in Agência FAPESP Newsletter about the scholarship:
Articles published in other media outlets (0 total):
More itemsLess items
VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

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)
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. Web of Science Citations: 0.
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. Web of Science Citations: 0.
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. Web of Science Citations: 1.

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