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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
Status:Discontinued
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator: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.