Encapsulation using cells-based carrier: infusion of vegetable extracts

• Grant number: 19/09757-3
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: October 14, 2019
• End date: August 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Marluci Palazzolli da Silva Padilha
• Supervisor: Nitin Nitin
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Institution abroad: University of California, Davis (UC Davis), United States
• Associated to the scholarship: 16/24895-5 - Coencapsulation of guarana (Paullinia cupana) extracts and probiotics, BP.DR

Abstract

Microencapsulation is an important tool to protect and improve the release of bioactive compounds and probiotics in the intestine. In this context, encapsulation using cells-based carriers has been promising to deliver phenolic compounds. Among Brazilian fruits, guaraná and jabuticaba stands out by the high levels of phenolic compounds. The infusion of vegetable extracts in live probiotic cells may improve the absorption of phenolic compounds in the gut and the viability of probiotics. However, probiotic cells are very sensitive to the harsh conditions that may be applied during the digestion. Thus, the aims of this project are: (a) Infusion of vegetable extracts in live probiotics cells and study of the viability during storage, (b) Protection of the cells using alginate matrix, (c) Storage stability of encapsulated polyphenols and cells, (d) Release profile of the encapsulated polyphenols and probiotics in simulated gastrointestinal fluids, and (e) In vivo immunomodulatory response of polyphenol infused cells. Encapsulation will be evaluated by confocal and scanning electron microscopies. Chemical stability and release of polyphenols during storage and gastrointestinal digestion will be characterized spectrophotometrically. Morphological changes in cells and alginate matrix during storage and digestion will be analyzed by particle size distribution and imaging. This proposal is innovative because no research evaluated the application of live probiotic cells to infuse vegetable extract containing polyphenols. Besides that, the infusion of vegetable extracts into probiotic cells may enhance the viability of probiotic and decrease the oxidative stress, which may cause the cell death. In addition, few works have investigated the functionality of particles using in vivo models. This project will be conducted at University of California Davis, USA.

Scientific publications

(7)

(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)

SILVA, MARLUCI PALAZZOLLI; FARSONI, EDUARDA GRECCO; GOBATO, CRICIA FERNANDA; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN S.. Simultaneous encapsulation of probiotic and guaran acute accent a peel extract for development of functional peanut butter. FOOD CONTROL, v. 138, p. 10-pg., 2022-08-01. (19/09757-3, 16/24895-5)

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, FEB 2021. (19/09757-3, 18/01710-5, 16/24895-5)

SILVA, MARLUCI PALAZZOLLI; MARTELLI-TOSI, MILENA; MASSARIOLI, ADNA PRADO; MELO, PRISCILLA SIQUEIRA; ALENCAR, SEVERINO MATIAS; FAVARO-TRINDADE, CARMEN S.. Co-encapsulation of guaran acute accent a extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 161, p. 11-pg., 2022-03-18. (19/09757-3, 16/24895-5, 19/23171-1)

PINHO, LORENA SILVA; DA SILVA, MARLUCI PALAZZOLLI; THOMAZINI, MARCELO; COOPERSTONE, JESSICA L.; CAMPANELLA, OSVALDO H.; DA COSTA RODRIGUES, CHRISTIANNE ELISABETE; FAVARO-TRINDADE, CARMEN SILVIA. Guarana (Paullinia cupana) by-product as a source of bioactive compounds and as a natural antioxidant for food applications. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 10, AUG 2021. (16/24916-2, 19/11113-7, 19/09757-3, 16/24895-5)

SILVA, MARLUCI P.; MESQUITA, MERCIA DA S.; RUBIO, V, FERNANDA T.; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN S.. Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guarana seed extract. INTERNATIONAL DAIRY JOURNAL, v. 125, FEB 2022. (19/09757-3, 16/24895-5)

DA SILVA, MARLUCI PALAZZOLLI; RAI, REWA; FAVARO-TRINDADE, CARMEN S.; NITIN, NITIN. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation. FOOD BIOSCIENCE, v. 54, p. 10-pg., 2023-06-23. (16/24895-5, 19/09757-3)

HOLKEM, AUGUSTO TASCH; DA SILVA, MARLUCI PALAZZOLLI; FAVARO-TRINDADE, CARMEN SILVIA. Probiotics and plant extracts: a promising synergy and delivery systems. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, v. N/A, p. 19-pg., 2022-04-16. (15/19375-0, 16/24895-5, 18/05315-3, 19/09757-3)