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Study of in vitro digestion of TPP-chitosomes encapsulating phytochemical compounds extracted from carrot byproducts

Grant number: 19/22502-4
Support type:Scholarships abroad - Research Internship - Master's degree
Effective date (Start): March 01, 2020
Effective date (End): August 31, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Milena Martelli Tosi
Grantee:Bruno Stefani Esposto
Supervisor abroad: Paula Jauregi
Home Institution: Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto (FFCLRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil
Research place: University of Reading, England  
Associated to the scholarship:19/05511-0 - Byproducts recovery from carrot juice processing: extraction of phytochemical compounds, encapsulation and application in biodegradable films, BP.MS

Abstract

Bioactive compounds presented in carrot byproducts, such as polyphenols and carotenoids can be extracted by applying ultrasound and ethanol as a Generally Recognized as Safe (GRAS) solvent. However, these compounds easily degrade and their application in the food or pharmaceutical industry is compromised, requiring encapsulation to enhance their stability. Liposomes have been widely used as encapsulating agent, but they are fast dissoluted in the stomach. The production of liposomes coated with chitosan using sodium tripolyphosphate by ionic gelation (TPP-chitosomes) could be an interesting alternative to overcome this problem. Therefore, the aim of this study will be to encapsulate extracts from carrot byproducts in TPP-chitosomes containing phytochemicals and to evaluate the release and the bioavailability of polyphenols and carotenoids in the digestion process. The static in vitro method will be used to simulate three phases: oral, gastric and intestinal using enzymes. Size, surface charge and microstructure of the particles will also be analyzed during the digestibility study. This project will be helpful for the scientific community by indicating a better understanding the behavior of TPP-chitosomes under digestion, and also to the society in order to make possible the stabilization of active compounds that could be added in food or edible coatings.

News published in Agência FAPESP Newsletter about the scholarship:

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)
ESPOSTO, BRUNO STEFANI; JAUREGI, PAULA; TAPIA-BLACIDO, DELIA R.; MARTELLI-TOSI, MILENA. Liposomes vs. chitosomes: Encapsulating food bioactives. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 108, p. 40-48, FEB 2021. Web of Science Citations: 0.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.