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Influence of the oil-in water emulsion composition on the properties of the structure and functionality of particles obtained by spray drying

Grant number: 18/01710-5
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): June 01, 2018
Effective date (End): November 30, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Miriam Dupas Hubinger
Grantee:Talita Aline Comunian
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated scholarship(s):19/10062-0 - Study of pomegranate seed oil emulsions and particles gastrointestinal digestion by INFOGEST static in vitro simulation, BE.EP.PD


Pomegranate seed oil (source of omega-5 unsaturated fatty acid) is importance to the food industry due to its beneficial health properties. However, unsaturated fatty acids are susceptible to oxidation, which makes the application of this oil into food products more difficult. An alternative to minimize these problems is the microencapsulation of the oil and the study of the properties of the structure (barrier) of the system; these properties are directly related to the protection and adequate release of the bioactive compound and they are still little studied. For this reason, the objective of this project is the encapsulation of pomegranate seed oil by oil in water (O/W) emulsion followed by spray-drying, using whey protein isolate microgels, whey protein isolate, maltodextrin DE-10, gum arabic and modified starch and the more detailed study of the structures (barriers) obtained for the system proposed here. The project will be divided into two steps: (1) Study of the properties of the particle structure, in which the treatments will be analyzed in relation to the yield and encapsulation efficiency, moisture, solubility, hygroscopicity, size and particle size distribution, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), scanning electron microscopy, apparent, compacted and absolute density, porosity and adsorption isotherms and study of the properties of the structure of films formed by these emulsions, which they will be analyzed in relation to the thickness, DSC, wettability, surface hydrophobicity and morphology; and (2) Study of the encapsulated and free oil, in which the best treatments will be analyzed in relation to accelerated oxidation by Rancimat, stability of omega-5 fatty acids present in pomegranate seed oil and quantification of propanal and hexanal production levels in samples stored for 30 days. The encapsulation of this oil by the process proposed here should be explored to obtain innovative vehicles that will bring benefits to consumers' health and protection of the encapsulated compounds.

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Scientific publications (8)
(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)
DA SILVA ANTHERO, ANA GABRIELA; BEZERRA, EVELING OLIVEIRA; COMUNIAN, TALITA ALINE; PROCOPIO, FERNANDA RAMALHO; HUBINGER, MIRIAM DUPAS. Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles. Drying Technology, v. 39, n. 12, p. 1927-1940, . (18/20466-8, 18/01710-5, 18/02132-5, 15/11984-7, 09/54137-1)
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, . (18/01710-5, 18/02132-5)
COMUNIAN, TALITA A.; SILVA, MARLUCI P.; SOUZA, CLITOR J. F.. The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 108, p. 269-280, . (19/09757-3, 18/01710-5, 16/24895-5)
COMUNIAN, T.; BABAZADEH, A.; REHMAN, A.; SHADDEL, R.; AKBARI-ALAVIJEH, S.; BOOSTANI, S.; JAFARI, S. M.. Protection and controlled release of vitamin C by different micro/nanocarriers. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, . (18/01710-5)
VELEZ-ERAZO, ELIANA M.; SILVA, ISABELA LIMA; COMUNIAN, TALITA; KUROZAWA, LOUISE E.; HUBINGER, MIRIAM DUPAS. Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 58, n. 10, p. 3765-3779, . (09/54137-1, 15/11984-7, 18/01710-5)
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, . (18/01710-5, 18/02132-5)
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, . (18/20466-8, 09/54137-1, 17/08130-1, 15/11984-7, 18/02132-5, 18/01710-5)
DA SILVA ANTHERO, ANA GABRIELA; COMUNIAN, TALITA ALINE; BEZERRA, EVELING OLIVEIRA; HUBINGER, MIRIAM DUPAS. Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions. Food and Bioprocess Technology, v. 14, n. 2, p. 310-323, . (15/11984-7, 18/20466-8, 18/01710-5, 09/54137-1, 18/02132-5)

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