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Designing oil structured colloidal systems towards enhanced bioavailability of bioactive compounds on in vitro digestibility behavior

Grant number: 18/20308-3
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): March 01, 2019
Effective date (End): February 28, 2023
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Rosiane Lopes da Cunha
Grantee:Paula Kiyomi Okuro
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated scholarship(s):19/26046-3 - Investigation of High Internal Phase Emulsions- HIPEs as strategy design to tailor in vitro lipid digestion and bioaccessibility of bioactive compound, BE.EP.PD


The achievement of soft, elastic gel-like systems from liquid oils have been pursuit because such a transformation can be useful for a profuse amount of applications in a number of research domains. The opportunity to design oil-based structures with direct and indirect approaches can broaden the use of structuring materials and provide a deeper insight in the science of underpinning gelling mechanisms. Herein we present the purpose of explore oleogel (OL) and high internal phase emulsion (HIPE) to reach oil structuring that may contribute with reduction of saturated and trans fat addition in food products. Oleogels with self-assembled or crystalline building blocks will be produced and evaluated as platform for resveratrol loading. Eventually HIPEs can be used as indirect template for oleogels - since water is removed - thus both systems appear as good candidates for the vehiculation and controlled performance of multiple functional components. Accordingly, with consumers request for clean label we envisioning the use of biopolymers in mixtures or complexes to stabilize HIPEs. Furthermore, the comprehension about how food structure changes during passage through the gastrointestinal tract is the key point for development of smart systems meeting the demand for personalized nutrition and mass customization with a common goal to promote health and well-being for consumers.

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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)
VIEIRA, J. M.; ANDRADE, C. C. P.; SANTOS, T. P.; OKURO, P. K.; GARCIA, S. T.; RODRIGUES, I, M.; VICENTE, A. A.; CUNHA, R. L.. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. FOOD HYDROCOLLOIDS, v. 111, . (18/20308-3, 09/54137-1, 17/18109-0, 06/03263-9, 16/05448-8, 11/51707-1)
OKURO, PAULA K.; GOMES, ANDRESA; CUNHA, ROSIANE L.. Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties. Food Research International, v. 138, n. B, . (11/06083-0, 19/26348-0, 18/20308-3, 09/54137-1)
OKURO, PAULA K.; GOMES, ANDRESA; COSTA, ANA LETICIA R.; ADAME, MATHEUS A.; CUNHA, ROSIANE L.. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin. Food Research International, v. 122, p. 252-262, . (16/10277-8, 11/06083-0, 18/20308-3, 09/54137-1, 15/24912-4)
OKURO, PAULA K.; MALFATTI-GASPERINI, ANTONIO A.; FASOLIN, LUIZ H.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L.. Self-Organizing Structures of Phosphatidylcholine in Nonaqueous Solvents: Tailoring Gel-like Systems. JOURNAL OF SURFACTANTS AND DETERGENTS, v. 23, n. 4, . (11/06083-0, 06/03263-9, 18/20308-3, 16/10277-8, 15/24912-4)
SANTOS, TATIANA PORTO; OKURO, PAULA KIYOMI; CUNHA, ROSIANE LOPES. Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility. FOOD HYDROCOLLOIDS, v. 116, . (18/20308-3, 17/18109-0)
BARROSO, NOADIA G.; OKURO, PAULA K.; RIBEIRO, ANA P. B.; CUNHA, ROSIANE L.. Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring. GELS, v. 6, n. 1, . (11/06083-0, 06/03263-9, 18/20308-3)
OKURO, PAULA K.; MARTINS, ARTUR J.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L.. Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels. CURRENT OPINION IN FOOD SCIENCE, v. 35, p. 27-35, . (18/20308-3)
SANTOS, MATHEUS A. S.; OKURO, PAULA K.; FONSECA, LARISSA R.; CUNHA, ROSIANE L.. Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions. FOOD HYDROCOLLOIDS, v. 125, . (19/27354-3, 18/20308-3, 19/26046-3)

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