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Understanding how protein-carotenoid interactions influence emulsion stability and carotenoid bioacessibility

Grant number: 17/26237-8
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): April 01, 2018
Effective date (End): March 01, 2022
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Adriana Zerlotti Mercadante
Grantee:Raphaela de Araujo Mantovani
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated research grant:13/07914-8 - FoRC - Food Research Center, AP.CEPID
Associated scholarship(s):18/18374-8 - Understanding interactions between caseins and carotenoids at a molecular level, BE.EP.PD


As the proportion of older people of the world's population increases, the incidence of chronic-degenerative diseases, the major cause of functional disability among the elderly, also increases. Thus, the development of enriched products arises as an alternative for maintaining health for as long as possible in this age group. Acerola is a fruit that is highly available in Brazil. Besides, it has a great functional appeal due to the presence of functional compounds such as ascorbic acid and carotenoids, including ²-carotene and lutein. The latter can positively modulate some risk diseases that predominate in the elderly, such as age-related macular degeneration. Oil-in-water emulsions have significant potential for encapsulation of lipophilic compounds. However, these systems are thermodynamically unstable. The improvement of emulsion stability can be achieved by the addition of emulsifying agents. Sodium caseinate has been widely used in food products due to its excellent functional properties. On the other hand, the techno-functionalities of micellar casein are less studied and used in industry due to its low solubility, despite consisting of a natural nanocapsule for calcium delivery, which prevents progressive bone diseases such as Osteoporosis. Considering these facts, this project is innovative as the understanding of the influence of protein-carotenoid interactions (free and esterified) at the molecular level and bioaccessibility was not yet evaluated. In addition, the development of functional systems using highly available ingredients, but poorly explored for this purpose, such as micellar casein and carotenoid extract from the acerola pulp, will broaden their application in food industry. (AU)

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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)
MANTOVANI, RAPHAELA ARAUJO; HAMON, PASCALINE; ROUSSEAU, FLORENCE; TAVARES, GUILHERME M.; MERCADANTE, ADRIANA ZERLOTTI; CROGUENNEC, THOMAS; BOUHALLAB, SAID. Unraveling the molecular mechanisms underlying interactions between caseins and lutein. Food Research International, v. 138, n. B DEC 2020. Web of Science Citations: 0.

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