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Encapsulation using cells-based carrier: infusion of vegetable extracts

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


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.

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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)
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)
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, . (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, . (19/09757-3, 16/24895-5)

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